BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.
BALSAMIC ROAST CHICKEN
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings (1-1/2 cups onion sauce).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
BALSAMIC ROAST CHICKEN AND VEGETABLES
This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
- Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
- Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
- Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
- Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
- Remove the onion and parsley from inside the chicken and discard.
- To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
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