BAKED CHICKEN AND ROOT VEGETABLES RECIPE RECIPES
BAKED CHICKEN THIGHS WITH ROOT VEGETABLES RECIPE ...
This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
Provided by Aaron Hutcherson
Total Time 45 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
- Arrange 4 bone-in skin-on chicken thighs, 1/2 lb carrots, chopped, and 1/2 lb new (baby) potatoes, halved, on cookie sheet. Drizzle 2 tablespoons vegetable oil over chicken, carrots and potatoes; toss to coat. Sprinkle with Kosher salt, ground black pepper and garlic powder to taste, making sure to season both sides of chicken. Turn chicken skin side up.
- Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Nutrition Facts : Calories 320 , CarbohydrateContent 15 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 120 mg, SugarContent 3 g, TransFatContent 0 g
ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME ...
Make and share this Roasted Chicken Breasts With Root Vegetables and Thyme recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat the oven to 425°.
- Lightly oil a roasting pan.
- Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
- Spread in the roasting pan.
- Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
- Nestle the chicken, skin side up, among the vegetables.
- Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
- Transfer the chicken and vegetables to a platter.
- If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
- In either case, tent the platter while making the pan sauce.
- Place the roasting pan over 2 burners on high heat.
- Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
- Boil until reduced to about 1/3 cup, about 5 minutes.
- Remove from the heat, and whisk in the butter to lightly thicken the sauce.
- Pour over the chicken and vegetables and serve hot.
Nutrition Facts : Calories 391.4, FatContent 17.1, SaturatedFatContent 4.9, CholesterolContent 54, SodiumContent 1016.2, CarbohydrateContent 39.9, FiberContent 5.2, SugarContent 5.4, ProteinContent 21
More about "baked chicken and root vegetables recipe recipes"
ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE | MYRECIPES
For a meal that's comforting and nutritious, look no further than this single-pan roasted chicken and veggie supper. It's simple, it's satisfying, and it's a meal the whole family can get behind.
From myrecipes.com
Total Time 1 hours 50 minutes
From myrecipes.com
Total Time 1 hours 50 minutes
- Tie the chicken's legs together with kitchen twine and tuck the wings under the body of the chicken. Roast the chicken for 1 ½ hours, or until juices run clear when cut between a leg and thigh. Garnish with herbs, if desired.
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BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES RECIPE - FOOD.COM
Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 33 minutes
Calories 263.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 33 minutes
Calories 263.9 per serving
- Let rest for 10-15 minutes, carve and serve with the roasted vegetables.
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ROASTED CHICKEN WITH ROOT VEGETABLES | ALLRECIPES
I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.
From allrecipes.com
Total Time 110 minutes
Category Meat and Poultry, Chicken, Baked and Roasted, Whole
Calories 322.8 calories per serving
From allrecipes.com
Total Time 110 minutes
Category Meat and Poultry, Chicken, Baked and Roasted, Whole
Calories 322.8 calories per serving
- Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.
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BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES RECIPE - FOOD.COM
Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 33 minutes
Calories 263.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 33 minutes
Calories 263.9 per serving
- Let rest for 10-15 minutes, carve and serve with the roasted vegetables.
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ROASTED CHICKEN WITH ROOT VEGETABLES | ALLRECIPES
I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.
From allrecipes.com
Total Time 110 minutes
Category Meat and Poultry, Chicken, Baked and Roasted, Whole
Calories 322.8 calories per serving
From allrecipes.com
Total Time 110 minutes
Category Meat and Poultry, Chicken, Baked and Roasted, Whole
Calories 322.8 calories per serving
- Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.
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RÖMERTOPF-ROASTED CHICKEN AND ROOT VEGETABLES RECIPE ...
This is the most delicious, juiciest roast chicken we’ve ever made in the F&W kitchen. The simply seasoned bird, nestled in a bed of vegetables and topped with the soaked, steam-creating Römertopf lid, starts in a cold oven, which guarantees slow-cooked flavor. Uncover the pot during the last 20 minutes of cooking for extra-crispy skin.
From foodandwine.com
Reviews 4
Total Time 2 hours 15 minutes
Category Chicken
From foodandwine.com
Reviews 4
Total Time 2 hours 15 minutes
Category Chicken
- Drain soaking water from lid. Cover chicken with lid, and place in lower third of a cold oven. Set oven temperature to 425°F, and bake until a thermometer inserted into thickest portion of breast registers 125°F, 45 to 55 minutes. Remove lid, and continue baking at 425°F until a thermometer inserted into thickest portion of breast registers 155°F, 20 to 30 more minutes. Let rest 15 minutes before carving. (Temperature will continue to rise to 165°F as chicken rests.) Serve chicken with vegetables.
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ONE-PAN ROASTED CHICKEN AND ROOT VEGETABLES RECIPE
Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat than a whole chicken and don't smother the vegetables underneath, which would cause them to steam. To ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the chicken breasts in the center of the pan, with the thighs and drumsticks around the perimeter. A similar treatment for the vegetables-leafy Brussels sprouts in the middle, hardier potatoes and carrots on the outside-also proved effective.We halve the chicken breasts crosswise for even cooking. Use Brussels sprouts no bigger than golf balls, as larger ones are often tough and woody.
From myrecipes.com
From myrecipes.com
- Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 40 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter with chicken. Serve.
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HONEY-ROASTED CHICKEN & ROOT VEGETABLES RECIPE: HOW TO MAKE IT
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
From tasteofhome.com
Reviews 3.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 432 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 432 calories per serving
- Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.
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QUICK ROAST CHICKEN & ROOT VEGETABLES RECIPE | EATINGWELL
Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stovetop and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry. While everything roasts, you still have time to make a quick pan sauce with shallot and Dijon mustard. Serve with a spinach salad.
From eatingwell.com
Reviews 4.2
Total Time 45 minutes
Category Healthy Chicken Recipes
Calories 332.5 calories per serving
From eatingwell.com
Reviews 4.2
Total Time 45 minutes
Category Healthy Chicken Recipes
Calories 332.5 calories per serving
- When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
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CHICKEN AND VEG TRAY BAKE RECIPE | DELICIOUS. MAGAZINE
The root vegetables in this traybake cook till caramelised, in the chicken juices and wine. The end result is sticky and scrumptious.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 611kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories 611kcals per serving
- Pour the wine into the tin and season well with salt and pepper. Roast for 30 minutes, then toss the vegetables with a spatula and crumble over the blue cheese. Return to the oven for another 20 minutes or until the chicken has cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the vegetables are tender.
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ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.
From tablespoon.com
Total Time 1 hours 0 minutes
Calories 870 per serving
From tablespoon.com
Total Time 1 hours 0 minutes
Calories 870 per serving
- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
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ROASTED CHICKEN AND ROOT VEGETABLES | PERDUE®
Ingredients Step 1. Preheat the oven to 425°F. In a small bowl, combine the olive oil, parsley, rosemary, thyme, lemon zest and... Step 2. In a large bowl, combine the potatoes, carrots, beets, shallots and garlic cloves. Toss with remaining herb oil... Step 3. Roast for 15 minutes, and then reduce ...
From perdue.com
From perdue.com
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PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - LIVELY TABLE
Dec 13, 2021 · Heat the oven to 425°F. Chop 2 cloves of garlic, thyme and rosemary and add to a small bowl with the lemon juice, olive oil, salt and pepper. Stir to combine. Rub all over the the outside of the chicken and under the skin. Place the squeezed lemon, remaining garlic clove, and any herb stems in the cavity.
From livelytable.com
From livelytable.com
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SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES - COOKING ...
In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
From cookingclassy.com
From cookingclassy.com
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RECIPE FOR ROASTED CHICKEN WITH ROOT VEGETABLES | ALMANAC.COM
Jan 11, 2022 · Scatter vegetables in a roasting pan. Toss with remaining oil and season with salt and pepper. Place chicken on top of vegetables breast side up. Roast for 30 minutes; then lower oven temperature to 350ºF and cook for 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165ºF. Remove from oven and let rest for 20 ...
From almanac.com
From almanac.com
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CHICKEN WITH ROOT VEGETABLES RECIPES - ALL INFORMATION ...
Discover detailed information for Chicken With Root Vegetables Recipes available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Chicken With Root Vegetables Recipes .
From therecipes.info
From therecipes.info
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LEMON CHICKEN AND CINNAMON GLAZED ROOT VEGETABLES - RECIPES
For the Cinnamon Glazed Root Vegetables: Preheat oven to 400 degrees. Combine vegetables in a medium mixing bowl and toss with olive oil to coat. Spread vegetables on a baking sheet and bake for 20 minutes. Stir vegetables and bake an additional 20 minutes until vegetables are tender (pierce easily with a fork) and are lightly browned.
From recipes.heart.org
From recipes.heart.org
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BALSAMIC CHICKEN WITH ROASTED VEGETABLES - VENISON ...
Jan 16, 2022 · Balsamic Chicken With Roasted Vegetables - 9 images - roasted root vegetables maple balsamic parmesan video, southwestern roasted vegetable salad skinny southern recipes,
From cdnad.tbs.com
From cdnad.tbs.com
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