HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
- In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
- Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.
Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
- Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
- Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
- Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
- Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
BARLEY PILAF WITH BACON
"This is a tried-and-true recipe from my days working in an oat-and-barley flour mill," says Lili Hill of Athens, Georgia. Chicken broth, onions and bacon lend wonderful flavor to the fiber-rich grain.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate. , Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour. , Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
More about "herb basted chicken with pearl barley bacon and root vegetable pilaf recipes"
PERFECT HERB ROASTED CHICKEN - A FAMILY FEAST®
Web Feb 13, 2017 Remove giblets from chicken cavity and save for another recipe or discard. Rinse the chicken with cold running water and pat completely dry with paper towels. Place the softened butter in a medium …
From afamilyfeast.com
From afamilyfeast.com
BARLEY PILAF WITH ROASTED ROOT VEGETABLES | RICARDO
Web In a saucepan over medium heat, soften the onion in the butter. Add the barley and cook for about 2 minutes, stirring constantly. Season with salt and pepper. Add the broth and bring to a boil. Reduce the heat, cover …
From ricardocuisine.com
From ricardocuisine.com
HERB-ROASTED CHICKEN | RICARDO
Web Place the chicken on the rack of a roasting pan. Season with salt and pepper. Sprinkle with breadcrumbs. Roast until a meat thermometer inserted into the leg without touching the bone reads 82°C (180°F), …
From ricardocuisine.com
From ricardocuisine.com
BARLEY PILAF WITH BACON | RICARDO - RICARDO CUISINE
Web In a saucepan, sauté the shallots and bacon in the butter over medium heat for 5 minutes. Add the barley. Continue cooking for about 2 minutes, while stirring. Add the wine and reduce to almost dry. Add the broth and bring …
From ricardocuisine.com
From ricardocuisine.com
CHICKEN, BACON AND PEARL BARLEY HOTPOT | TESCO REAL FOOD
Web Method. Toss the chicken in the flour seasoned with pepper. Fry the bacon in a tablespoon of olive oil in a large non-stick frying pan or saucepan for 3 minutes, stirring frequently until the fat starts to run. Add the chicken …
From realfood.tesco.com
From realfood.tesco.com
HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE …
Web Sep 26, 2020 - Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable …
From pinterest.com
From pinterest.com
BAKED PEARL BARLEY OR BROWN RICE, BACON, AND ROOT VEGETABLE PILAF
Web Sep 29, 2011 Add mushrooms; brown for about 8 to 10 minutes. Add the red bell …
From food52.com
From food52.com
HERB BAKED CHICKEN BREAST RECIPE - THE SPRUCE EATS
Web Mar 15, 2022 Refrigerate and marinate for 2 to 4 hours, turning occasionally. Preheat …
From thespruceeats.com
From thespruceeats.com
HERB BASTED CHICKEN WITH PEARL BARLEY BACON AND ROOT VEGETABLE …
Web Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan. In a …
From tfrecipes.com
From tfrecipes.com
HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE …
Web Ingredients. 2 cups water 1/2 teaspoon salt 1 cup pearl barley, rinsed, drained 6 ounces …
From fertilitychef.com
From fertilitychef.com
HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE …
Web 6 ounces bacon, diced 1 shallot, minced 1 1/4 cups 1/4- to 1/3-inch cubes peeled root …
From copymethat.com
From copymethat.com
-4 HERB BASTED CHICKEN WITH PEARL BARLEY BACON AND ROOT …
Web Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for …
From recipert.com
From recipert.com
HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE …
Web Aug 22, 2012 - Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable …
From pinterest.com
From pinterest.com
HERB ROASTED CHICKEN WITH CRANBERRY BARLEY PILAF | CHICKEN.CA
Web In a small bowl, soak cranberries in apple juice for 30 minutes. In a large skillet, heat oil …
From chicken.ca
From chicken.ca
HERB ROAST CHICKEN - HERB BAKED CHICKEN WITH BACON STUFFING
Web Nov 17, 2021 Keep aside. In the same pan, sauté the celery, garlic, nuts, and raisins, …
From carameltintedlife.com
From carameltintedlife.com
-4 HERB BASTED CHICKEN WITH PEARL BARLEY BACON AND ROOT …
Web Steps: Position an oven rack just below the center of the oven. Preheat the oven to 400 …
From alicerecipes.com
From alicerecipes.com
You'll also love