CHICKEN AND ROOT VEGETABLES RECIPES
BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES ...
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, FatContent 27g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 604mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 27g protein.
BAKED CHICKEN THIGHS WITH ROOT VEGETABLES - PILLSBURY.COM
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
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Total Time 1 hours 15 minutes
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Calories 133 calories per serving
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Total Time 1 hours 15 minutes
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Cuisine British
Calories 133 calories per serving
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