Roasted Chicken Breasts With Carrots And Onions Recipes

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.

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Heat oven to 350°F.
• Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
• Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
• Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
• Serve chicken and carrots topped with pan juices.

Steps:

• Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
• Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
• Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
• Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
• Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
• Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
• Slice chicken and serve with sauce.

Steps:

• Preheat oven to 350 degrees.
• Rinse chicken and pat dry with paper towels. Zest the lemon and set zest aside. Cut the zested lemon into 6 wedges, and place inside the chicken cavity along with 4 sprigs of thyme.
• Mince garlic, and mix with 1 tsp kosher salt. Remove leaves from 6 stems of thyme, and mix with the garlic, along with the lemon zest. Using your fingers or the end of a wooden spoon, separate the chicken skin from the breasts, starting at the neck. Using fingers, insert paste under the skin, working it across the breast.
• Rub the whole chicken with butter (or olive oil). Sprinkle all sides with remaining salt and pepper. Place a roasting rack in your roasting pan, and scatter onions and carrots around the edges. Place chicken breast-side-down in roasting pan.
• Roast chicken in preheated oven for 20 minutes. Rotate bird on its side, and roast another 20 minutes. Rotate bird to the opposite side and roast for 20 more minutes. Place chicken breast-side-up for the remaining 30 to 40 minutes. When juices run clear when cut into between the leg and thigh, the bird is done. (Total cooking time will be 1 hour 30 minutes to 1 hour 40 minutes.) Remove from oven and tent with foil; let rest for 10 minutes. Skim fat off pan juices and set aside.
• Plate chicken with carrots and onions scattered around, pour juices over chicken and veggies, and serve.