WHOLE ROASTED CHICKEN WITH POTATOES AND VEGETABLES RECIPES
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Total Time 55 minutes
Prep Time 55 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- 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).
Nutrition Facts : Calories 568 calories, FatContent 29 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 42 grams protein, SodiumContent 2.16 milligram of sodium
A WHOLE ROASTED CHICKEN DINNER IN A DUTCH OVEN | KITCHN
Provided by Meghan Splawn
Categories Main dish Dinner Poultry dish
Total Time 0S
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F.
- Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients.
- Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in.
- Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour.
- Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F.
- Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes.
- Carve and serve. Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash).
Nutrition Facts : SaturatedFatContent 17.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 27.4 g, SugarContent 3.2 g, ServingSize Serves 4, ProteinContent 78.9 g, FatContent 61.2 g, Calories 991 cal, SodiumContent 1188.7 mg, FiberContent 3.1 g, CholesterolContent 0 mg
More about "whole roasted chicken with potatoes and vegetables recipes"
CROCKPOT WHOLE CHICKEN - EASY WHOLE CHICKEN WITH ...
This Crockpot Whole Chicken recipe makes the most flavorful, juicy rotisserie style chicken. A whole chicken and vegetables cook together in the slow cooker for an easy yet impressive dinner. With instructions for how to brown the chicken and make gravy from the drippings. This meal is a family favorite!
From kristineskitchenblog.com
Reviews 5
Total Time 260 minutes
Category Main Course
Cuisine American
Calories 335 kcal per serving
From kristineskitchenblog.com
Reviews 5
Total Time 260 minutes
Category Main Course
Cuisine American
Calories 335 kcal per serving
- Optional: Make gravy with the juices from the slow cooker.
See details
PERFECT ROAST CHICKEN RECIPE | INA GARTEN - FOOD NETWORK
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
See details
A WHOLE ROASTED CHICKEN DINNER IN A DUTCH OVEN | KITCHN
From thekitchn.com
Reviews 3.9
Total Time 0S
Category Main dish, Dinner, Poultry dish
Calories 991 cal per serving
Reviews 3.9
Total Time 0S
Category Main dish, Dinner, Poultry dish
Calories 991 cal per serving
- Carve and serve. Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash).
See details
GARLIC ROASTED CHICKEN AND POTATOES RECIPE | ALLRECIPES
I used red potatoes, lengthwise sliced baby carrots, fresh portabella mushrooms and 1/4 white cooking wine. I also had just bought a season mix and this was the perfect opportunity to use it. It is McCormick Gormet Herbes de Provence Roasted Chicken & Potatoes…
From allrecipes.com
From allrecipes.com
See details
ROASTED VEGETABLES RECIPE | ALLRECIPES
YUM! A wonderful hearty side for the winter! The recipe did make a LOT of veggies. I cut up all the vegetables and only roasted 1/2 first. I waved the rest and froze them. I roasted the rest of the veggies later. This worked out well. Freezing the potatoes …
From allrecipes.com
From allrecipes.com
See details
SHEET-PAN ROAST CHICKEN & SWEET POTATOES RECIPE - EATIN…
Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
From eatingwell.com
From eatingwell.com
See details
