ROAST CHICKEN PAN RECIPES

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ROAST CHICKEN RECIPE - BBC FOOD



Roast chicken recipe - BBC Food image

Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.

Provided by Mike Robinson

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4-6

Number Of Ingredients 6

lemon
small bunch fresh thyme
1 x 1.5kg/3lb 5oz ready-to-cook chicken, preferably organic
2–3 garlic cloves
1 tbsp olive oil
sea salt and freshly ground back pepper, to taste

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.
  • Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.
  • Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.
  • Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.
  • Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.
  • Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.
  • Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.
  • Stir the pan juices over the hob to heat through.
  • Serve the carved chicken on a large platter and pour the pan juices over the top.

Nutrition Facts : Calories 270kcal, CarbohydrateContent 0g, FatContent 9.5g, FiberContent 0g, ProteinContent 46g, SaturatedFatContent 2.5g, SugarContent 0g

CHICKEN AND VEGETABLES SHEET-PAN MEAL RECIPE - PILLSBURY.COM



Chicken and Vegetables Sheet-Pan Meal Recipe - Pillsbury.com image

The simple one-pan chicken and veggie meal is perfect for busy weeknights.

Provided by Gerry Speirs

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

2 large boneless skinless chicken breasts
Salt
Pepper
2 bags (12 oz each) frozen garden vegetable medley
2 tablespoons olive oil

Steps:

  • Heat oven to 350°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
  • Wash chicken; pat dry. Sprinkle salt and pepper over chicken. Cut each chicken breast in half diagonally; place in sheet pan.
  • Arrange frozen vegetables around chicken. Drizzle oil over chicken.
  • Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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ROAST CHICKEN RECIPE - BBC FOOD
Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.3
Calories 270kcal per serving
  • Serve the carved chicken on a large platter and pour the pan juices over the top.
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CHICKEN AND VEGETABLES SHEET-PAN MEAL RECIPE - PILLSBURY.COM
The simple one-pan chicken and veggie meal is perfect for busy weeknights.
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