ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE RECIPES
BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES RECIPE - FOOD.COM
Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.
Total Time 1 hours 33 minutes
Prep Time 15 minutes
Cook Time 1 hours 18 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
- Then, remove the contents from the cavity of the chicken.
- Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
- Season the outside of the chicken with olive oil, salt and pepper.
- Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
- Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
- Let rest for 10-15 minutes, carve and serve with the roasted vegetables.
Nutrition Facts : Calories 263.9, FatContent 13.3, SaturatedFatContent 3.6, CholesterolContent 53.5, SodiumContent 201.9, CarbohydrateContent 21.4, FiberContent 4.3, SugarContent 7.7, ProteinContent 15.9
ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME ...
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
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
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When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
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