Best 4 Roasted Chicken With Carrots Turnips And Zucchini Recipes

Elevate your weeknight dinners with our succulent roasted chicken, masterfully paired with a delightful medley of roasted vegetables. This symphony of flavors features carrots, turnips, and zucchini, each contributing their unique textures and tastes to create a harmonious and satisfying dish. The chicken emerges from the oven with a golden-brown and crispy skin, while the vegetables caramelize and soften, absorbing the savory juices of the chicken. The result is a complete and delectable meal that will tantalize your taste buds and nourish your body.

In addition to the main roasted chicken recipe, we offer variations that cater to different dietary preferences and cooking styles. For those seeking a crispy and flavorful skin, try our dry-brined roasted chicken with lemon and herbs. If you prefer a moist and tender chicken, our spatchcocked roasted chicken with garlic and rosemary is a must-try. For a zesty twist, our peri-peri roasted chicken with roasted potatoes and carrots will add a pop of spice to your meal. And for those with limited time, our easy roasted chicken with vegetables in a pan is a quick and convenient option that delivers delicious results.

Explore our collection of roasted chicken recipes and discover the perfect one to suit your tastes and preferences. Whether you're a seasoned cook or a beginner in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and enjoyable culinary experience.

Here are our top 4 tried and tested recipes!

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

Mango-Chutney Chicken with Roasted Carrots And Zucchini image

The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

Provided by Rhoda Boone

Categories Kid-Friendly Chicken Mango Carrot Zucchini Dinner 1-2-3 Small Plates Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

Option 1: "Plain" but seasoned
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons oil, divided
1 1/2 teaspoons kosher salt, divided
5-6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
Option 2: Add a little more flavor
1/2 teaspoon freshly ground black pepper, divded
1/2 cup mild or medium-heat mango chutney
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Option 3: Take it next level
1/2 cup plain full- or low-fat Greek yogurt
1 1/2 teaspoons fresh orange juice
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
3 tablespoons finely chopped cilantro or parsley leaves
3 tablespoons finely chopped roasted, salted cashews

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 400°F.
Option 1: "Plain" but seasoned
If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS

Roast Chicken with Zucchini, Carrots, and Onions image

This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 6

Ingredients

2 pounds zucchini, halved crosswise and quartered lengthwise
3/4 pound carrots, cut into 1/2-by-4-inch pieces
2 medium red onions, quartered
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Reserved chicken breasts and pan sauce from Tangy Chicken with Orzo Pilaf

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.

Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g

ROAST CHICKEN WITH TURNIPS

Roast Chicken With Turnips image

Provided by Mark Bittman

Categories dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 chicken, about 3 pounds
Salt and pepper to taste
4 tablespoons softened butter or olive oil
2 pounds white turnips, peeled and cut in slices 1/4 inch thick

Steps:

Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil.
When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken.
Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.
Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 33 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 12 grams, Sodium 1354 milligrams, Sugar 9 grams, TransFat 0 grams

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS

Olive Oil-Roasted Chicken With Caramelized Carrots image

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
2 heads garlic, left unpeeled and halved crosswise to expose the cloves
1 lemon, thinly sliced, seeds removed
1/2 bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

Heat oven to 325 degrees. Season chicken with salt and pepper.
If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

Tips:

Preheat the oven to 425°F (220°C) before roasting the chicken and vegetables.
Use a roasting pan with a lid to keep the chicken and vegetables moist during roasting.
Season the chicken and vegetables liberally with salt, pepper, and herbs before roasting. This will help to enhance their flavor.
Roast the chicken and vegetables for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Let the chicken and vegetables rest for 10 minutes before carving and serving. This will help to keep the juices in the chicken and vegetables.
Serve the chicken and vegetables with your favorite sides, such as mashed potatoes, roasted potatoes, or a green salad.

Conclusion:

Roasting a whole chicken with carrots, turnips, and zucchini is a simple and delicious way to prepare a healthy and flavorful meal. By following the tips above, you can ensure that your chicken and vegetables turn out perfectly roasted every time. This dish is sure to be a hit with your family and friends!