BAKED CHICKEN POTATOES CARROTS RECIPES
GARLIC-HERB ROASTED CHICKEN & POTATOES, CARROTS, & ONIONS ...
Provided by MyRecipes
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 4 servings (servings size: about 1 chicken quarter and 1 cup vegetables)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wings up and over back; tuck under chicken. Combine 1 teaspoon each of rosemary, sage, and thyme, 1/4 teaspoon each of salt and pepper, 1 teaspoon oil, and minced garlic. Starting at neck cavity, loosen skin from breast and thighs by inserting fingers and gently pushing between skin and meat. Rub 1 1/2 teaspoons herb mixture in body cavity. Rub half of remaining herb mixture under skin. Rub remaining herb mixture and 2 teaspoons oil evenly over skin. Tie ends of legs together with twine. Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.
- Bake at 450° for 15 minutes.
- Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat. Add vegetables to roasting pan. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 375°. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 180°. Let stand 10 minutes. Discard skin. Serve chicken with vegetables.
Nutrition Facts : Calories 482 calories, CarbohydrateContent 45.6 g, CholesterolContent 132 mg, FatContent 11.8 g, FiberContent 5.6 g, ProteinContent 46.5 g, SaturatedFatContent 2.3 g, SodiumContent 496 mg
ONE PAN BAKED CHICKEN DRUMSTICKS WITH POTATOES & CARROTS ...
Provided by EatFoodlicious
Categories Main Course
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (232°C).
- Clean and pat the drumsticks dry with a paper towel. Place them a bowl. Add oil (2 tbsp), salt, pepper, garlic, thyme and rub the seasoning on the drumsticks. Place the cut potatoes, carrots, onions into a 13" x 9" baking pan/dish. Add 2 tbsp oil, season with salt & pepper. Mix everything together.
- Place the seasoned drumsticks on top of the vegetables. Pour the unsalted chicken stock in the baking pan/dish (slowly pour the broth near the edges of the dish and not over the chicken).
- Place the dish in the oven and bake for 25 minutes. Remove the pan/dish from the oven and flip the drumsticks. Return the dish into the oven again and bake for another 35 minutes. Remove the pan/dish from the oven. Transfer the drumsticks to a plate (cover with foil) and set aside.
- In a small bowl: combine cornstarch and cold water, stir until the cornstarch has dissolved. Pour the mix in the pan/dish. Gently mix by swirling the vegetables around to evenly distribute the conrstarch mix (the gravy will thicken within several minutes).
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ROAST CHICKEN WITH POTATOES & CARROTS | FOOD REVOLUTION ...
This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub, trim and halve the carrots lengthways.
- Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
- Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
- Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
- Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
- Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
- Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
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GARLIC-HERB ROASTED CHICKEN & POTATOES, CARROTS, & ONIONS ...
From myrecipes.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 482 calories per serving
Reviews 4
Total Time 1 hours 35 minutes
Calories 482 calories per serving
- Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat. Add vegetables to roasting pan. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 375°. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 180°. Let stand 10 minutes. Discard skin. Serve chicken with vegetables.
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EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM
Go back to the basics with a home-cooked meat and potatoes dinner. Our sheet-pan chicken and potatoes make it easy for you to deliver the comfort food your family craves. Bone-in chicken breasts, potato wedges, onion, bell peppers and Parmesan cheese make this all-in-one recipe your new tasty weeknight dinner star. A no-fuss baked chicken and potatoes recipe, it's ready for the table in less than an hour, with little cleanup too!
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Calories 370 per serving
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Calories 370 per serving
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SHEET PAN CHICKEN BREASTS WITH CARROTS AND POTATOES | 101 ...
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CHICKEN BREASTS POTATOES AND CARROTS - CREATE THE MOST ...
Baked chicken, potatoes, carrots and herbs from the ... best sweetphi.com. Preheat oven to 400. Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil. Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables.
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From recipeshappy.com
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