Best 3 Herb Roast Chicken And Vegetables Recipes
Indulge in the tantalizing flavors of a classic Herb Roast Chicken and Vegetables, a dish that embodies the essence of comfort food. This culinary delight features a succulent chicken, meticulously seasoned with aromatic herbs and roasted to perfection, accompanied by a vibrant array of roasted vegetables. The chicken is infused with a medley of flavors from thyme, rosemary, sage, and garlic, creating a savory and inviting aroma that fills the kitchen. The tender chicken pairs harmoniously with the roasted vegetables, which include carrots, potatoes, onions, and parsnips, each contributing their unique flavors and textures to the dish. The vegetables are tossed in a flavorful mixture of olive oil, herbs, and spices, resulting in a delectable medley of roasted goodness. This flavorful and wholesome dish is not only a feast for the taste buds but also provides a nutritious and satisfying meal for the whole family.
Check out the recipes below so you can choose the best recipe for yourself!
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.
HERB ROAST CHICKEN AND VEGETABLES
Here's a great recipe to pop in the oven while you enjoy a little time in the garden.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
- Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.
Nutrition Facts : Calories 475, Carbohydrate 28 g, Cholesterol 115 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg
HERB ROAST CHICKEN AND VEGETABLES
Here's a great recipe to pop in the oven while you enjoy a little time in the garden.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
- Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.
Nutrition Facts : Calories 475, Carbohydrate 28 g, Cholesterol 115 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg
Tips:
- Use a whole chicken: A whole chicken is more flavorful and juicy than chicken breasts or thighs. It also cooks more evenly.
- Choose fresh herbs: Fresh herbs will give your chicken and vegetables the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly. Make sure there is at least 1 inch of space between each piece of chicken and vegetable.
- Roast the chicken and vegetables at a high temperature: This will help the chicken and vegetables to brown and caramelize, giving them a delicious flavor.
- Let the chicken and vegetables rest before carving: This will allow the juices to redistribute, making the chicken and vegetables more tender and flavorful.
Conclusion:
Herb-roasted chicken and vegetables is a simple and delicious meal that is perfect for any occasion. This dish is easy to make, and it can be tailored to your own personal preferences. Whether you like your chicken roasted with lemon and thyme or rosemary and garlic, this recipe is sure to please. So next time you're looking for a quick and easy weeknight meal, give herb-roasted chicken and vegetables a try.
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