ROAST CHICKEN BREAST AND VEGETABLES RECIPES

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ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME ...



Roasted Chicken Breasts With Root Vegetables and Thyme ... image

Make and share this Roasted Chicken Breasts With Root Vegetables and Thyme recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, plus more for the pan
4 medium red potatoes, scrubbed and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons salt, divided
1 teaspoon fresh ground black pepper, divided
4 bone-in skin-on chicken breast halves (about 10 oz. each)
1 cup canned low sodium chicken broth
1 tablespoon unsalted butter, chilled

Steps:

  • Position a rack in the upper third of the oven and preheat the oven to 425°.
  • Lightly oil a roasting pan.
  • Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
  • Spread in the roasting pan.
  • Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
  • Nestle the chicken, skin side up, among the vegetables.
  • Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
  • Transfer the chicken and vegetables to a platter.
  • If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
  • In either case, tent the platter while making the pan sauce.
  • Place the roasting pan over 2 burners on high heat.
  • Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
  • Boil until reduced to about 1/3 cup, about 5 minutes.
  • Remove from the heat, and whisk in the butter to lightly thicken the sauce.
  • Pour over the chicken and vegetables and serve hot.

Nutrition Facts : Calories 391.4, FatContent 17.1, SaturatedFatContent 4.9, CholesterolContent 54, SodiumContent 1016.2, CarbohydrateContent 39.9, FiberContent 5.2, SugarContent 5.4, ProteinContent 21

PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MAKE IT



Pan-Roasted Chicken and Vegetables Recipe: How to Make It image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 597mg sodium, CarbohydrateContent 28g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 28g protein. Diabetic Exchanges 4 lean meat

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