Best 3 One Pan Whole Roasted Chicken Veggies Recipe By Tasty Recipes
Indulge in the delectable flavors of a One-Pan Whole Roasted Chicken and Veggies, a culinary symphony that blends tender chicken, succulent vegetables, and aromatic herbs in a single pan. This recipe promises a hassle-free meal that tantalizes taste buds with every bite. Discover how to achieve crispy, golden-brown chicken skin while the vegetables caramelize to perfection, creating a vibrant and flavorful dish. Explore variations of this classic recipe, including a tangy Lemon-Herb Chicken and Veggies, a smoky Chipotle-Honey Chicken and Veggies, and a Mediterranean-inspired Chicken and Veggies with Feta and Olives. Each variation offers a unique taste adventure, catering to diverse culinary preferences. Embark on a culinary journey with this versatile recipe that promises a delicious and satisfying meal every time.
Check out the recipes below so you can choose the best recipe for yourself!
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
WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
- Place the chicken on top of the veggies.
- Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
- To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
- Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
- NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
- Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
- Carve the bird as desired.
- Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
- Enjoy!
Nutrition Facts : Calories 712 calories, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 52 grams, Sugar 1 gram
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
- Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
- Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
- Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
- Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams
Tips:
- Use a whole chicken that is about 3-4 pounds. A larger chicken will not cook evenly in the time allotted.
- Pat the chicken dry with paper towels before roasting. This will help the skin crisp up.
- Season the chicken generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Roast the chicken at a high temperature (425 degrees Fahrenheit) for 30 minutes. This will help to brown the skin and seal in the juices.
- Reduce the temperature to 350 degrees Fahrenheit and continue to roast the chicken for 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit.
- Add the vegetables to the roasting pan during the last 30 minutes of cooking. This will allow them to cook through without getting overcooked.
- Serve the chicken and vegetables immediately with your favorite sides.
Conclusion:
One-pan whole roasted chicken and vegetables is a delicious and easy meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the vegetables are roasted to perfection. This dish is sure to be a hit with your family and friends.
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