OVEN BAKED WHOLE CHICKEN WITH VEGETABLES RECIPES RECIPES

OVEN BAKED WHOLE CHICKEN AND VEGETABLES RECIPE - FOOD.COM

Oven Baked Whole Chicken and Vegetables Recipe - Food.com image

It is very light, almost no fat, I like Adding lots of spices and reducing butter and oil as much as possible, i always try differnet mixtures of spices with chicken. The more time you marinate the chicken in the fridge the greater the taste you get the fat from the chicken gives the vegetable a great taste, my husband loves it with potatoes and tomato paste, but because of my diet plan I don't add potatoes although it gets even better

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 whole chicken
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon mustard
1 teaspoon ground coriander
1 teaspoon rosemary
1 teaspoon ground sumac
1 red onion, cut into thin slices
5 garlic cloves
salt and pepper
butter, optional
2 tablespoons tomato paste
1/2 cup water
carrot
mushroom
green beans
colored bell pepper
2 thin sliced tomatoes

Steps:

-cut the onion to very thin slices and lay it flat in the cooking pan.
-Cut the chicken open, lay it flat above the onion,.
-in a separate bowl mix all the above ingredients, and stir well,.
-Add the mixture to the chicken slowly , make sure every part is covered well with the paste.
-Wrap the pan with plastic laminate and place it in the fridge over night, but the longer you marinate, the tastier it gets.
-You can add vegetables any kind you prefer and put it under the chicken so that it absorbs the taste of the spices during cooking.
-Add the water to the tomato paste and stir well, and add it until the vegetables under the chicken are partially covered with it so it doesn't get dry, but don' cover the chicken with water.
-After that add a very thin slice of butter to the chicken top.
- add some of the sliced tomatoes to the top of the chicken, you can squeeze the tomatoes over the chicken.
-Heat the oven to 200 degrees Celsius.
-Put the chicken there for 30 minutes or until it is pink.
-Reduce the heat to 180 degrees.
Leave it for 60 minutes, or until it does't have any fluids when you press with the fork.

Nutrition Facts : Calories 826.5, FatContent 60.1, SaturatedFatContent 16.1, CholesterolContent 243.8, SodiumContent 341, CarbohydrateContent 9.6, FiberContent 1.9, SugarContent 5, ProteinContent 58.9

BAKED CHICKEN BREASTS AND VEGETABLES RECIPE | ALLRECIPES

Baked Chicken Breasts and Vegetables Recipe | Allrecipes image

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories Meat and Poultry Chicken Breast

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, CarbohydrateContent 23.8 g, CholesterolContent 69.2 mg, FatContent 31.5 g, FiberContent 8.1 g, ProteinContent 29 g, SaturatedFatContent 4.9 g, SodiumContent 923.2 mg, SugarContent 10.8 g

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