ROASTED CHICKEN AND VEGETABLES RECIPE RECIPES
PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MA…
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
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
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES RECIP…
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
More about "roasted chicken and vegetables recipe recipes"
BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
From skinnytaste.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Italian
Calories 401 kcal per serving
From skinnytaste.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Italian
Calories 401 kcal per serving
- 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.
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MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…
A healthy dish, full of sunshine flavours
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Lunch
Cuisine Mediterranean
Calories 568 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Lunch
Cuisine Mediterranean
Calories 568 calories per serving
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
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SLOW-ROASTED CHICKEN WITH VEGETABLES RECIPE: HOW TO MA…
Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. —Anita Bell, Hermitage, Tennessee
From tasteofhome.com
Reviews 3.9
Total Time 06 hours 15 minutes
Category Dinner
Calories 329 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 06 hours 15 minutes
Category Dinner
Calories 329 calories per serving
- Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
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EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving
- To prepare your vegetables:
- Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
- Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
- To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
- Jamie's top tips:
- If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
- Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
- You can also make this ahead of time and eat it cold – it’s just as delicious!
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ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category side-dish
Reviews 4.7
Total Time 55 minutes
Category side-dish
- Sprinkle with parsley, season to taste, and serve hot.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.
From tablespoon.com
Total Time 1 hours 0 minutes
Calories 870 per serving
From tablespoon.com
Total Time 1 hours 0 minutes
Calories 870 per serving
- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
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BAKED PENNE WITH ROASTED VEGETABLES RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 5 minutes
Category main-dish
Cuisine italian
Reviews 4.7
Total Time 1 hours 5 minutes
Category main-dish
Cuisine italian
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (…
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 290 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 290 per serving
- Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
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BAKED PENNE WITH ROASTED VEGETABLES RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 5 minutes
Category main-dish
Cuisine italian
Reviews 4.7
Total Time 1 hours 5 minutes
Category main-dish
Cuisine italian
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
See details
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (…
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 290 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Calories 290 per serving
- Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
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OVEN ROASTED CHICKEN AND VEGETABLES (ONE ... - ONE POT R…
Aug 14, 2019 · The best, healthy, quick and easy oven roasted chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors! This meal packs flavor while minimizing work. All you have to do is chop, season, and bake, and you have a flavorful, full meal ready in no time. Since it is so quick and easy, this recipe …
From onepotrecipes.com
From onepotrecipes.com
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SHEET PAN ROASTED VEGETABLES RECIPE | ALLRECIPES
This roasted vegetables recipe is the best I have ever used. The vegetables absorb the flavors of all and leave a nice aftertaste in your mouth. Be sure to allow plenty of time for cooking and stirring …
From allrecipes.com
From allrecipes.com
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ROASTED VEGETABLES - ALLRECIPES
Delicious! I made this to go with a roasted chicken seasoned with "essence of emmeril"! I added carrots quartered lengthwise, and drizzled the drippings from the roasted chicken over the top …
From allrecipes.com
From allrecipes.com
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10 MINUTE ROASTED CHICKEN AND VEGETABLES - AIR FRYER RECIPE
Jul 16, 2021 · Expert Tips for making roasted chicken and vegetables. Cut the chicken and vegetables in 1-inch pieces so they all cook evenly within the same amount of time. You can use a variety of vegetables like I did in this recipe or all of the same vegetables such as all zucchini or all peppers. I used about 5 cups of chopped vegetables …
From pinchmegood.com
From pinchmegood.com
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10 MINUTE ROASTED CHICKEN AND VEGETABLES - AIR FRYER RECIPE
Jul 16, 2021 · Expert Tips for making roasted chicken and vegetables. Cut the chicken and vegetables in 1-inch pieces so they all cook evenly within the same amount of time. You can use a variety of vegetables like I did in this recipe or all of the same vegetables such as all zucchini or all peppers. I used about 5 cups of chopped vegetables …
From pinchmegood.com
From pinchmegood.com
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OVEN ROASTED VEGETABLES RECIPE - COOKING CLASSY
Jan 02, 2019 · Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted …
From cookingclassy.com
From cookingclassy.com
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ROASTED VEGETABLES RECIPE- TASTES BETTER FROM SCRATCH
Dec 05, 2018 · A how-to guide for making perfect Roasted Vegetables with a variety of veggies including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli. I can’t think of a side dish that is easier to throw together than roasted vegetables…
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES - COOKING ...
Sheet Pan Chicken and Root Vegetables. Cook’s Illustrated recently released their One Pan Wonders cookbook and I’m loving it. I asked them if I could share a second recipe from the book (last …
From cookingclassy.com
From cookingclassy.com
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THE BEST MEXICAN ROASTED VEGETABLES - EASY FAMILY RECI…
Sep 23, 2020 · Cheesy Mexican Roasted Vegetables– Make recipe as directed. 5 minutes before cook time is up, add your favorite cheese to the top of the vegetables and broil for 3-5 minutes …
From easyfamilyrecipes.com
From easyfamilyrecipes.com
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RöMERTOPF-ROASTED CHICKEN AND ROOT VEGETABLES RECIPE ...
Roast chicken in a clay pot is a good idea but the recipe needs adjusting- as It is, the chicken is not fully cooked and the vegetables are dry! add 1/2 hour cooking time and 15 minutes more fror ...
From foodandwine.com
From foodandwine.com
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ITALIAN OVEN ROASTED VEGETABLES RECIPE (W/ VIDEO)| …
Nov 09, 2020 · There's a reason these Italian oven roasted vegetables are so popular--Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken …
From themediterraneandish.com
From themediterraneandish.com
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ROASTED VEGETABLES | RECIPETIN EATS
Jul 19, 2021 · Roasted Vegetables. I regard oven-roasted vegetables as a basic cooking skill everybody needs to master. It’s up there with cooking rice, making a soup, and whipping up a …
From recipetineats.com
From recipetineats.com
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BALSAMIC ROASTED VEGETABLES WITH HERBS RECIPE
Jul 19, 2021 · The tangy, deep flavor of aged balsamic vinegar is a wonderful way to enhance a simple side dish like roasted vegetables. The vinegar helps caramelize the potatoes, carrots, and red onions, …
From thespruceeats.com
From thespruceeats.com
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ROASTED VEGETABLES | RECIPETIN EATS
Jul 19, 2021 · Roasted Vegetables. I regard oven-roasted vegetables as a basic cooking skill everybody needs to master. It’s up there with cooking rice, making a soup, and whipping up a …
From recipetineats.com
From recipetineats.com
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BALSAMIC ROASTED VEGETABLES WITH HERBS RECIPE
Jul 19, 2021 · The tangy, deep flavor of aged balsamic vinegar is a wonderful way to enhance a simple side dish like roasted vegetables. The vinegar helps caramelize the potatoes, carrots, and red onions, …
From thespruceeats.com
From thespruceeats.com
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ONE-PAN ROASTED CHICKEN AND VEGETABLES - THE REAL FOOD ...
Aug 27, 2021 · This one-pan wonder is a game-changer for dinner. The perfectly cooked, juicy chicken thighs, and tender veggies in this One-Pan Roasted Chicken and Vegetables are satisfying every time! A gluten-free, dairy-free, and Whole30 dinner recipe …
From therealfooddietitians.com
From therealfooddietitians.com
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AIR FRYER ROASTED VEGETABLES - RECIPES THAT CROCK!
May 07, 2020 · This recipe for Air Fryer Roasted Vegetables can be changed to include your family’s favorite combination of vegetables. You could try combinations of yellow squash, red …
From recipesthatcrock.com
From recipesthatcrock.com
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ROASTED CHICKEN AND VEGETABLES - JO COOKS
Mar 02, 2020 · How to make Roasted Chicken and Vegetables. Season the ingredients: Preheat the oven to 375F. Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken.
From jocooks.com
From jocooks.com
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