ROASTED CARROTS AND CHICKEN RECIPES

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ROASTED VEGETABLE CHICKEN RECIPE | ALLRECIPES



Roasted Vegetable Chicken Recipe | Allrecipes image

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Provided by sal

Categories     Whole Chicken

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  • Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 458.6 calories, CarbohydrateContent 39.7 g, CholesterolContent 97 mg, FatContent 17.4 g, FiberContent 6.2 g, ProteinContent 35.2 g, SaturatedFatContent 4.9 g, SodiumContent 147.8 mg, SugarContent 6.8 g

OVEN-ROASTED PARSNIPS AND CARROTS RECIPE | MYRECIPES



Oven-Roasted Parsnips and Carrots Recipe | MyRecipes image

Roast parsnips and carrots for a quick and easy side to a family meal. This recipe makes a flavorful dish and only requires 5 ingredients.

Provided by MyRecipes

Yield 8 Servings

Number Of Ingredients 6

1 pound carrots, peeled and trimmed
1 pound parsnips, peeled and trimmed
3 tablespoons vegetable oil
Salt
3 cloves garlic, finely chopped
1 teaspoon dried thyme

Steps:

  • Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.
  • Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.
  • Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.

Nutrition Facts : Calories 113 calories, CarbohydrateContent 16 g, FatContent 6 g, FiberContent 4 g, ProteinContent 1 g, SodiumContent 192 mg

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