ROAST CHICKEN WITH CAESAR VEGETABLES
Celebrate asparagus season with this spring chicken recipe drizzled with a zingy Caesar dressing. Serve with new potatoes for a real family feast
Provided by Good Food team
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- To make the dressing, put the anchovies in a small bowl, add the vinegar, mustard, garlic and egg, then blitz with a stick blender until well mixed. Gradually add the oil in a thin stream until it thickens into a creamy dressing. Stir in the Parmesan, season and chill until ready to serve.
- For the chicken, heat oven to 190C/170C fan/gas 5. Beat 1 tbsp chopped tarragon with the butter and anchovies, then rub it under the breast skin of the chicken. Rub any remainder all over the bird and roast for 1 hr until the chicken is golden and nearly cooked. After 1 hr, add the asparagus and beans to the roasting tin around the chicken. Cook for 12 mins, then scatter the peas over and cook for another 3 mins until the chicken is cooked through, the vegetables are tender and the peas are hot.
- Meanwhile, put the croutons on a baking sheet and toast in the oven for about 10 mins until golden and crisp.
- Scatter the chicken and vegetables with the croutons and tarragon sprigs, and spoon over a little dressing. Serve the rest of the dressing separately.
Nutrition Facts : Calories 760 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 58 grams protein, Sodium 1.9 milligram of sodium
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- 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.
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
ROAST CHICKEN WITH VEGETABLES AND POTATOES
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 8
Steps:
- Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
- Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
More about "roast chicken with caesar vegetables recipes"
ROASTED CHICKEN AND VEGETABLES IN THE …
From wholesomeyum.com
4.8/5 (11)Calories 503 per servingCategory Main Course
- Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with parchment paper or foil.
- Arrange the chicken thighs in a single layer on the baking sheet. Brush with olive oil and sprinkle with Italian seasoning, paprika, garlic powder, salt and pepper to season on both sides.
- In a large bowl, combine the vegetables with the remaining 1/4 cup olive oil, and remaining seasonings. Toss to coat.
CRISPY ROAST CHICKEN WITH VEGETABLES - THE …
From theseasonedmom.com
ROAST CHICKEN WITH CAESAR VEGETABLES
From bigoven.com
ROASTED CHICKEN AND VEGETABLES - JO COOKS
From jocooks.com
10 BEST ROASTED CHICKEN BREAST WITH …
From yummly.com
3-INGREDIENT BAKED CAESAR CHICKEN | KITCHN
From thekitchn.com
ROAST CHICKEN & VEGETABLES - SPEND WITH …
From spendwithpennies.com
JUICY ROAST CHICKEN AND VEGETABLES (VIDEO)
From natashaskitchen.com
ROAST CHICKEN AND WARM ESCAROLE CAESAR - FOOD & WINE
From foodandwine.com
Servings 4Total Time 29 hrs 50 mins
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - LIVELY TABLE
From livelytable.com
25 FANCY CHICKEN RECIPES THE FAMILY WILL LOVE
From southernliving.com
40 RECIPES TO MAKE WITH A WHOLE CHICKEN - MSN
From msn.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED)
From tasteofhome.com
IRENA MACRI | COOKED & LOVED ON INSTAGRAM: "CAESAR CHICKEN …
From instagram.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
ROAST CHICKEN WITH CAESAR VEGETABLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MAPLE-SOY ROASTED CHICKEN THIGHS WITH FALL VEGETABLES RECIPE
From self.com
SPRINGTIME ROAST CHICKEN CAESAR SALAD | RECIPES | JAMIE OLIVER
From jamieoliver.com
WHAT TO SERVE WITH EGGPLANT PARMESAN: 20 TASTY SIDE DISHES - MSN
From msn.com
ITALIAN ROASTED VEGETABLES - BONAPPETEACH
From bonappeteach.com
PARMESAN CHICKEN WITH CAESAR ROASTED ROMAINE RECIPE - BON …
From bonappetit.com
CHICKEN CAESAR SALAD WRAP | RECIPES | WW USA
From weightwatchers.com
ROAST CHICKEN WITH VEGETABLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WHAT TO SERVE WITH CHICKEN CORDON BLEU CASSEROLE
From shakentogetherlife.com
LEFTOVER CHICKEN RECIPES | PAK'NSAVE SUPERMARKETS | OUR POLICY …
From paknsave.co.nz
BAKED HONEY MUSTARD CHICKEN THIGHS - NATASHASKITCHEN.COM
From natashaskitchen.com
ROASTED LEMON GARLIC CHICKEN THIGHS RECIPE - CRISPY ROAST …
From nicole-drummond-obituary.blogspot.com
'90S STYLE CAESAR SALAD RECIPE - TODAY
From today.com
You'll also love