RECIPE FOR WHOLE CHICKEN CUT UP RECIPES

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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

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

THE BEST WHOLE CHICKEN IN A CROCK POT RECIPE - FOOD.COM



The Best Whole Chicken in a Crock Pot Recipe - Food.com image

Make and share this The Best Whole Chicken in a Crock Pot recipe from Food.com.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 9

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (red)
1/4 teaspoon black pepper
1 onion
1 large chicken

Steps:

  • Combine the dried spices in a small bowl.
  • Loosely chop the onion and place it in the bottom of the slow cooker.
  • Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  • Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  • Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!

Nutrition Facts : Calories 256.4, FatContent 17.4, SaturatedFatContent 5, CholesterolContent 86.2, SodiumContent 372.5, CarbohydrateContent 2.1, FiberContent 0.5, SugarContent 0.7, ProteinContent 21.7

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