Best Crispy Chicken With Roasted Broccoli Recipes

WHOLE ROASTED CHICKEN

Whole Roasted Chicken image

The best Whole Roasted Chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat.

Provided by Blair Lonergan

Categories Dinner

Time P1DT1h10m

Number Of Ingredients 11

Ingredients

1 whole chicken, giblets removed and patted dry (about 3 ½ - 4 lbs.)
Kosher salt
6-8 medium Yukon Gold potatoes, quartered
3 tablespoons olive oil, divided
Freshly-ground black pepper
1 lemon, halved
1 head of garlic, halved horizontally
1 Vidalia onion (or other sweet onion), peeled and quartered
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons butter, melted

Steps:

Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).
Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.
In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.
Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.
Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.
Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.
Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.

Nutrition Facts : ServingSize 1 /4 of the chicken and potatoes, Calories 719 kcal, Carbohydrate 45 g, Protein 41 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 158 mg, Sodium 199 mg, Fiber 6 g, Sugar 2 g

CHICKEN PARM BAKE WITH ROASTED BROCCOLI RECIPE BY TASTY

Chicken Parm Bake With Roasted Broccoli Recipe by Tasty image

Here's what you need: boneless chicken breasts, salt, pepper, garlic powder, onion powder, dried oregano, dried basil, spaghetti, marinara sauce, shredded mozzarella cheese, shredded parmesan cheese, italian bread crumbs, broccoli florets, olive oil, salt, pepper

Provided by Hannah Williams

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

6 boneless chicken breasts, skinless
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
2 tablespoons dried basil
½ lb spaghetti, cooked al dente
4 cups marinara sauce
2 cups shredded mozzarella cheese
½ cup shredded parmesan cheese
1 cup italian bread crumbs
4 cups broccoli florets
¼ cup olive oil
salt, to taste
pepper, to taste

Steps:

Season both sides of chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and basil.
Sear in an oiled pan over high heat until the outside is brown and crisp, about 5 minutes per side.
Preheat oven to 400°F (200°C).
Transfer chicken to a cutting board and dice.
Place spaghetti in a greased 9x13 (23x32 cm) glass baking dish. Spread 2 cups (510g) of marinara over spaghetti.
Layer on the chicken, remaining marinara, mozzarella, parmesan, and bread crumbs. Bake for 35 minutes.
In a bowl, combine broccoli, oil, salt, and pepper. Place on a baking sheet, and bake 15 minutes.
Enjoy!

Nutrition Facts : Calories 635 calories, Carbohydrate 54 grams, Fat 21 grams, Fiber 7 grams, Protein 55 grams, Sugar 7 grams