HOW TO ROAST VEGETABLES IN THE OVEN RECIPES

ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES

Roast Chicken and Vegetables Recipe | Allrecipes image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories Whole Chicken

Total Time 2 hours 25 minutes

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Steps:

Preheat oven to 385 degrees F (196 degrees C).
Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts : Calories 753.5 calories, CarbohydrateContent 36.2 g, CholesterolContent 145.5 mg, FatContent 45.6 g, FiberContent 6.1 g, ProteinContent 50.4 g, SaturatedFatContent 10.5 g, SodiumContent 413.9 mg, SugarContent 6.7 g

HOW TO ROAST VEGETABLES IN THE OVEN - FOOD.COM

How to Roast Vegetables in the Oven - Food.com image

This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 1 large pan, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

Steps:

Chop all the vegetables, as specified in the ingredient list.
Preheat oven to 450 degrees F.
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
Stir until all the vegetables are coated evenly.
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Nutrition Facts : Calories 241.2, FatContent 9.7, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 69.5, CarbohydrateContent 35.5, FiberContent 6.5, SugarContent 9.7, ProteinContent 5.8

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From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
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7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
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14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

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Calories 640.7 per serving

Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.

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Reviews 5.0
Total Time 1 hours 25 minutes
Calories 241.2 per serving

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1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
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12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

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Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving

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