Spring One Pot Roast Chicken Recipes

ROAST CHICKEN WITH SPRING VEGETABLES

Roast Chicken With Spring Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill

Steps:

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Nutrition Facts : Calories 569, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 132 milligrams, Sodium 655 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 44 grams

ONE-PAN ROAST CHICKEN WITH VEGETABLES

One-Pan Roast Chicken with Vegetables image

Provided by Tia Mowry

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

6 skin-on, bone-in chicken thighs
Kosher salt and black pepper
1/4 cup olive oil
1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
10 cloves garlic
10 pearl onions
7 sprigs fresh thyme, leaves stripped, plus 6 sprigs
2 parsnips, peeled and sliced 1-inch thick
1 lemon, thinly sliced

Steps:

Preheat the oven to 425 degrees F.
Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

ALL-IN-ONE SPRING ROAST CHICKEN

All-in-one spring roast chicken image

A complete meal in one pot- juicy whole chicken with spring vegetables that takes minutes to assemble

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 8

Ingredients

1 free-range chicken , about 1.6kg/3lb 8oz
50g/ 2oz butter , softened
500g bag new potato
1 tbsp olive oil
150g pack baby carrot , scrubbed or peeled
140g/ 5oz podded broad bean , podded again if you like
100g/ 4oz frozen pea , defrosted
good handful roughly-chopped mixed herbs (mint, tarragon, parsley, chervil and chives are all nice)

Steps:

Heat oven to 200C/180C fan/gas 6. Sit the chicken in a good-sized roasting dish or tin. Push your fingers between the breast and skin to separate, push in some of the softened butter and gently spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken. Season well and roast for 30 mins.
Toss the new potatoes with the olive oil and plenty of seasoning. When the chicken comes out, scatter the spuds around it and toss with the juices in the dish, too. Put back in the oven for another 30 mins.
Stir the carrots into the potatoes and put back into the oven for another 20 mins.
Check the chicken is cooked by piercing the thigh and making sure the juices run clear. Stir the broad beans and peas into the other veg with a splash of water and put back in the oven for 5 mins. Remove from the oven, cover loosely with foil and rest for 10 mins. Scatter over and stir in the herbs before serving.

Nutrition Facts : Calories 624 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium

POT ROAST CHICKEN

Pot Roast Chicken image

Make and share this Pot Roast Chicken recipe from Food.com.

Provided by English_Rose

Categories Whole Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 lb) chicken
1 tablespoon olive oil, for frying
8 ounces streaky bacon, chopped
1 onion, roughly chopped
3 garlic cloves, chopped
2 sticks celery, chopped
2 tablespoons thyme, leaves only
1 (14 ounce) can chopped tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
2 1/2 cups chicken stock

Steps:

Preheat the oven to 375°F
Place a large casserole over a high heat on the hob, add the olive oil and when hot add the whole chicken to the casserole, turning occasionally until brown all over. Remove and set aside.
Add the bacon to the casserole and fry for a few minutes then add the onion, garlic, celery and thyme.
Pour in the chopped tomatoes. Add the Worcestershire sauce and smoked paprika.
Stir all the ingredients together and then add the chicken stock.
Return the chicken to the casserole and bring to the boil. Put the lid on the casserole and cook in the oven for 1 hour 30 minutes.

Nutrition Facts : Calories 829.3, Fat 62.2, SaturatedFat 18.4, Cholesterol 198.3, Sodium 895.9, Carbohydrate 15, Fiber 2.2, Sugar 7, Protein 50.4

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