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
STOVE TOP EASY CHICKEN BAKE
Make the chicken bake of your dreams with this super-simple recipe. Watch now to learn how to make STOVE TOP Easy Chicken Bake in just 4 steps, with 10 minutes of preparation.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package.
- Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 80 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
STOVE TOP ONE-DISH CHICKEN BAKE WITH VEGETABLES.
This is a very versatile recipe. It calls for cream of mushroon soup but I make it with cream of chicken or cream of celery. It calls for mixed vegetables but I have made it with frozen corn, or green beans or peas. I use 2 boxes of stuffing mix because we like lots of stuffing.
Provided by Dorel
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven at 375F.
- Mix stuffing according to instructions and set aside (do not cook)
- Place chicken in 13X9 inch baking dish, or casserole dish.
- Top with vegetables.
- Mix soup and sour cream, pour over chicken.
- Top with stuffing Bake for 45 minutes or until chicken is cooked through.
- Make-Ahead: Assemble recipe as directed: cover.
- Refrigerate overnight.
- When ready to to serve, bake at 375F for 55 minutes or until chicken is done.
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
HERB-ROASTED CHICKEN AND VEGETABLES
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.
Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g
STOVE TOP ONE-DISH CHICKEN BAKE
Discover the ultimate comfort food with this STOVE TOP One-Dish Chicken Bake. Combine chicken, stuffing and sour cream for a delectable dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
STOVE TOP HERB-CHICKEN BAKE WITH VEGETABLES
With its melted cheese and mixed veggies, this one-dish chicken bake is bound to become the family's new favorite casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g
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