CUT UP WHOLE CHICKEN RECIPE RECIPES

Name: Roasted Cut up Chicken and Vegetables
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup chicken broth; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon fresh thyme; 1/2 teaspoon pepper; 2 medium sweet potatoes, peeled and cut into 8 pieces each; 1 1/2 cups baby carrots, cut in half lengthwise; 1 large onion, cut into 8 wedges; 8 garlic cloves, finely chopped; 3 1/2 lbs roasting chickens, cut up

ROASTED CUT UP CHICKEN AND VEGETABLES RECIPE - FOOD.COM

Roasted Cut up Chicken and Vegetables Recipe - Food.com image

A complete meal from Pillsbury cookbook that roasts on a jelly roll pan. It has sweet potatoes/carrots/ onion and dried thyme, so it is a nice combination of flavors.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup chicken broth
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh thyme
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 8 pieces each
1 1/2 cups baby carrots, cut in half lengthwise
1 large onion, cut into 8 wedges
8 garlic cloves, finely chopped
3 1/2 lbs roasting chickens, cut up

Steps:

Preheat oven to 425 degrees.
Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
Bake for 30 minutes.
Stir vegetables and turn chicken pieces.
Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).

Nutrition Facts : Calories 713.4, FatContent 47.6, SaturatedFatContent 12.6, CholesterolContent 187.2, SodiumContent 878.3, CarbohydrateContent 22.8, FiberContent 4.2, SugarContent 6.7, ProteinContent 46.4

SLOW-COOKER GARLIC CHICKEN RECIPE - PILLSBURY.COM

Slow-Cooker Garlic Chicken Recipe - Pillsbury.com image

Slow-cooked chicken, browned and crispy, makes a comforting meal.

Provided by Pillsbury Kitchens

Total Time 3 hours 55 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 large onion, halved, cut into thin slices
1 tablespoon chopped garlic
1 1/2 teaspoons dried thyme leaves
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cut-up whole chicken (3 1/2 to 4 lb)

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Place onion and garlic in slow cooker.
In small bowl, mix thyme, basil, oregano, salt and pepper. Rub each piece of chicken with herb mixture. Arrange chicken pieces over onion, in single layer if possible.
Cover; cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Set oven control to broil. Line broiler pan or cookie sheet with foil. Using slotted spoon, remove chicken from slow cooker and place, skin side up, on pan. Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Nutrition Facts : Calories 550 , CarbohydrateContent 3 g, CholesterolContent 260 mg, FatContent 3 , FiberContent 0 g, ProteinContent 85 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 0 g, TransFatContent 1/2 g

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