OVEN ROASTED CHICKEN WITH VEGETABLES RECIPES

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OUR FAVORITE OVEN ROASTED VEGETABLES - EASY RECIPES FOR ...



Our Favorite Oven Roasted Vegetables - Easy Recipes for ... image

More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield Makes 4 servings

Number Of Ingredients 5

2 to 3 pounds hearty vegetables such as potatoes, carrots, winter squashes, beets, turnips, onion, fennel and broccoli stems
2 tablespoons oil such as avocado, grape seed or sunflower oil
1/2 teaspoon fine sea salt
1 1/2 teaspoons dried herbs or 2 tablespoons chopped fresh herbs
Flaky sea salt, as need for serving

Steps:

  • Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees Fahrenheit.
  • Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
  • Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
  • Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.

Nutrition Facts : ServingSize about 3/4 cup, Calories 189, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 6 g, SugarContent 8 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE



Balsamic Chicken with Roasted Vegetables Recipe image

Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Yield 4

Number Of Ingredients 16

8 4 oz each boneless skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
fresh black pepper (to taste)
cooking spray
10 medium asparagus (ends trimmed, cut in half)
2 red bell peppers (sliced into strips)
1 red onions (chopped in large chunks)
1/2 cup carrots (sliced in half long, cut into 3-inch pieces)
5 oz sliced mushrooms
1/4 cup plus 1 tbsp balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic (smashed and roughly chopped)
1/2 tsp sugar (omit for whole30, keto, paleo)
1 1/2 tablespoons fresh rosemary
1/2 tbsp dried oregano or thyme
2 leaves fresh sage (chopped)

Steps:

  • Preheat oven to 425°F.
  • Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
  • Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
  • The vegetables should not touch the chicken or it will steam instead of roast.
  • Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.

Nutrition Facts : ServingSize 2 thighs, Calories 401 kcal, CarbohydrateContent 15 g, ProteinContent 48 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 214 mg, SodiumContent 518 mg, FiberContent 4 g, SugarContent 2 g

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