ROASTED CHICKEN WITH VEGGIES RECIPES
PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MAK…
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
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.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- 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.
Nutrition Facts : ServingSize 2 thighs, Calories 401 kcal, CarbohydrateContent 15 g, ProteinContent 48 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 214 mg, SodiumContent 518 mg, FiberContent 4 g, SugarContent 2 g
More about "roasted chicken with veggies recipes"
PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MAK…
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
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving
- 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.
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SEASONED OVEN-ROASTED CHICKEN RECIPE - BETTYCROCKE…
Olive oil and dried herbs are all that's needed for this fuss-free, yet flavorful home-cooked roasted chicken breast. While it's baking, pull together a side of sautéed vegetables or potatoes to round out the meal. WIth just six ingredients, it's easy to make during your mid-week dinner slump, and versatile enough to make again and again.
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Reviews 4.5
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Calories 300 per serving
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Reviews 4.5
Total Time 40 minutes
Calories 300 per serving
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