Best Basic Roasted Chicken Recipes

BASIC SHEET PAN CHICKEN SAUSAGE AND ROASTED CABBAGE

Basic Sheet Pan Chicken Sausage and Roasted Cabbage image

This is so easy to make and perfect for fall! Chicken sausages, apple, onion, and cabbage make this family-friendly one-pan dinner totally irresistible.

Provided by Fioa

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
8 cups shredded cabbage
1 apple, sliced
1 white onion, sliced
2 tablespoons olive oil
1 ½ tablespoons white vinegar
1 teaspoon salt
½ teaspoon ground black pepper
8 links chicken sausage

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet.
Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 26.6 g, Cholesterol 106.3 mg, Fat 22.3 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 5.6 g, Sodium 2134.1 mg, Sugar 14.7 g

BASIC ROASTED CHICKEN

Basic Roasted Chicken image

Provided by Guy Fieri

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Two 4-to-5 pound chickens (organic and free range if possible)
Kosher salt and freshly cracked black pepper
6 sprigs fresh thyme
4 cloves garlic
2 bay leaves
1 small onion, sliced
1 lemon, quartered

Steps:

Preheat the oven to 425 degrees F.
Sprinkle the inside of the chickens liberally with salt and pepper. Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon. As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly. Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper.
Place in the oven and roast for 15 minutes. Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more. When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear. Remove from the oven and allow to rest for 15 minutes before serving.

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