ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
- Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
- Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.
Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams
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.
HONEY-ROASTED CHICKEN & ROOT VEGETABLES
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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.
Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges
INSTANT POT® CHICKEN THIGHS AND VEGETABLES
Chickpeas, diced chicken thighs, and vegetables cooked in the Instant Pot® are mixed with a curried coconut milk and tomato sauce that delivers tons of flavor.
Provided by Andrea Schumacher
Categories Chicken Thighs
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
- Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 41.6 g, Cholesterol 102.8 mg, Fat 25.4 g, Fiber 7.8 g, Protein 36.3 g, SaturatedFat 13.6 g, Sodium 1333.9 mg, Sugar 3.5 g
CHILI CHICKEN WITH HOMINY HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
- Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
- Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
- Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.
Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams
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