ROASTED VEGETABLE PIZZA RECIPE RECIPES
ROASTED VEGETABLE CHICKEN RECIPE | ALLRECIPES
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 7
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
ROASTED SQUASH VEGETABLE MEDLEY RECIPE | RACHAEL RAY ...
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
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Roasting pumpkin seeds is easier than it seems. Just hollow a pumpkin out, spice 'em and bake 'em for a fun snack. —Dawn Fagerstrom, Warren, Minnesota
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- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
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- Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
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From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 155 per serving
- Remove from oven, combine squash and other vegetables and stir together.
See details
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This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Appetizers
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From tasteofhome.com
Reviews 5
Total Time 25 minutes
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Calories 264 calories per serving
- Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
See details
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