Best Country Style Chicken And Vegetables Recipes

COUNTRY STYLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
• In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
• In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
• Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
• Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
• Remove the chicken and vegetables to a serving dish, keep warm.
• Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
• Pour pan juices over chicken and vegetables and serve.

COUNTRY-STYLE CHICKEN AND VEGETABLES

Steps:

• 1 Prepare the chicken broth, if necessary. Place a rack in the center of the oven. Preheat the oven to 450°F. Choose a baking pan large enough to hold all of the ingredients in a single layer, or use two pans. Oil the pan or pans. 2 Place the garlic, parsley, and rosemary in a small bowl and mix with the oil. Add salt and pepper to taste. 3 Scatter the mushrooms, potatoes, carrots, and onions in the pan. Add half the herb mixture and toss well. Brush the remaining herb mixture over the chicken pieces. Place the chicken skin-side up in the pan, arranging the vegetables around them. 4 Bake for 45 minutes. Baste the chicken with the pan juices. If the chicken seems dry, add a little of the chicken broth. Continue to bake, basting occasionally, 15 minutes more, or until the chicken juices run clear when pierced in the thickest part of the thigh with a knife and the potatoes are tender. If the chicken is not brown enough, run the pans under the broiler for 5 minutes or until the skin is browned and crisp. 5 Transfer the chicken and vegetables to a serving platter. Tip the pan and skim off the fat with a large spoon. Place the pan over medium heat. Add about 1/2 cup of the chicken broth and scrape the bottom of the pan. Bring the juices to a simmer and cook until slightly reduced, about 5 minutes. 6 Pour the juices over the chicken and vegetables and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.