Best 4 Herb Roasted Chicken And Vegetables Recipes
Indulge in a culinary masterpiece with our Herb Roasted Chicken and Vegetables, a delectable dish that tantalizes taste buds and nourishes the soul. Picture a succulent chicken, roasted to golden perfection, infused with the aromatic blend of thyme, rosemary, and sage. Alongside, a vibrant medley of vegetables, caramelized and tender, completes this harmonious meal. Dive into the symphony of flavors as you savor each bite, and let the delightful aromas transport you to a world of culinary bliss. This comprehensive guide includes two exceptional recipes: One for the Herb Roasted Chicken, where you'll discover the art of roasting a chicken to achieve crispy skin and juicy meat, and another for Roasted Vegetables, where a vibrant array of colors and flavors come together to create a side dish that steals the show. Prepare to elevate your culinary skills and impress your loved ones with this extraordinary dish.
Here are our top 4 tried and tested recipes!
HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)
Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing recipe #117776). I hope you enjoy!
Provided by BecR2400
Categories Whole Chicken
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put carrots, onions, and celery in bottom of crock pot.
- Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
- Sprinkle with parsley and tarragon or thyme, add wine.
- Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
- With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
- To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
- Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!
Nutrition Facts : Calories 434.9, Fat 31.1, SaturatedFat 11.6, Cholesterol 127.3, Sodium 998.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 26.2
HERB ROASTED CHICKEN AND VEGETABLES
Steps:
- Preheat oven to 375°F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
- Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.
BOOK CLUB HERB ROASTED CHICKEN AND VEGETABLES
A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time.
Provided by Risa
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h50m
Yield 6
Number Of Ingredients 14
Steps:
- Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
- Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
- Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
- Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 24.9 g, Cholesterol 97 mg, Fat 53.7 g, Fiber 6 g, Protein 35.6 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 6.1 g
HERB-ROASTED CHICKEN AND VEGETABLES
Steps:
- Preheat oven to 425 degrees. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red pepper and garlic; toss until well coated. divide mixture into 2 baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Remove four cups mixture for chicken pot pie.
Tips:
- Prep your chicken: Before roasting, make sure your chicken is dry and at room temperature. This will help it cook evenly.
- Use fresh herbs: Fresh herbs add a burst of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overcrowd the pan: When roasting the chicken and vegetables, make sure they are not touching each other. This will help them cook evenly and prevent them from steaming.
- Roast the vegetables separately: If you want your vegetables to be more tender, roast them separately from the chicken. This will prevent them from drying out.
- Let the chicken rest: Before carving the chicken, let it rest for 10-15 minutes. This will help the juices redistribute throughout the meat, resulting in a more flavorful and moist chicken.
Conclusion:
This herb-roasted chicken and vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the vegetables are roasted to perfection. This dish is also very versatile, so you can easily customize it to your liking. For example, you can use different vegetables, herbs, or spices. You can also add a sauce or glaze to the chicken before roasting it. No matter how you choose to make it, this herb-roasted chicken and vegetables is sure to be a hit with your family and friends.
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