ROASTED CHICKEN BREAST AND VEGETABLES WITH PRUNES
Categories Chicken Onion Roast Quick & Easy High Fiber Prune Carrot Winter Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450°F.
- Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
- Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
- In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
- Pour sauce over chicken and vegetables and garnish with parsley sprigs.
ROAST CHICKEN WITH VEGETABLES AND POTATOES
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 8
Steps:
- Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
- Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
ROASTED CHICKEN BREASTS WITH CARROTS AND ONION
Steps:
- Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
- Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.
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