BEST ROASTED CHICKEN PIECES RECIPE RECIPES

EASY ROASTED CHICKEN BREASTS WITH TOMATOES AND WHITE BEA…

Easy Roasted Chicken Breasts with Tomatoes and White Bea… image

This simple baked chicken packs a ton of flavor atop a nice, toasty mixture of beans, tomatoes, and herbs. Since the chicken cooks on top of the vegetables, its juice add to the sauciness of the burst, roasted tomatoes, the buttery olives, and the tender creamy beans. A little bit of lemon zest makes a lovely finish. The entire combination is just as satisfying as it is visually pleasing, especially faro or another grain. This dinner is easy but has a grown-up feel, and the combined ingredients are meant to be together. If you like, you can add in or substitute other olives or vegetables such as Brussels sprouts and onions—whatever fits your palate.

Provided by Karen Rankin

Total Time 1 hours 5 minutes

Yield Serves 4 (serving size: 1/2 chicken breast, 1 1/2 cups vegetables)

Number Of Ingredients 9

Ingredients

2 bone-in, skin-on chicken breasts (about 2 1/4 lb.)
1 teaspoon black pepper
2 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil
2 pints cherry tomatoes
2 (15-oz.) cans cannellini beans, drained and rinsed
1 cup pitted Castelvetrano olives
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon chopped fresh rosemary leaves

Steps:

Preheat oven to 425°F. Pat dry chicken breasts, and cut breasts in half crosswise. Season breast pieces evenly with pepper and 1 teaspoon of the salt. Set aside.
Stir together olive oil, tomatoes, beans, olives, lemon zest, rosemary, and remaining 1 teaspoon salt in a 13- x 9-inch baking dish. Place seasoned chicken breast pieces, skin side up, on tomato mixture. Bake in preheated oven until chicken is cooked through and chicken skin is golden brown and crispy, about 50 minutes, stirring vegetables once halfway through.

COUNTRY ROASTED CHICKEN RECIPE: HOW TO MAKE IT

Country Roasted Chicken Recipe: How to Make It image

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 15 minutes

Cook Time 01 hours 05 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 broiler/fryer chicken (3 pounds)
1/2 teaspoon dried thyme
2 teaspoons salt, divided
1 large onion, cut into eighths
2 celery ribs with leaves, cut into 4-inch pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 cup chicken broth
Chopped parsley, optional

Steps:

Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

Nutrition Facts : Calories 525 calories, FatContent 25g fat (7g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 1399mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 52g protein.

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