Best Crispy Vegetables Recipes

SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
• Peel and cut pear into matchstick pieces.
• In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
• Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
• Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
• Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

CRISPY FISH WITH STIR-FRIED VEGETABLES

Steps:

• For the rice: Bring 3 cups of water to a boil in a large pot. Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Stir the rice in the boiling water and reduce the heat to a simmer. Cover and cook until the liquid is absorbed, about 12 minutes. Fluff with a fork and cover with a lid to hold warm for plating.
• For the stir-fried vegetables: Heat a wok until smoking. Remove the wok from the heat and add the grapeseed oil. Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic. Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl; cover to keep warm.
• For the sauce: Heat the wiped-clean wok over high heat. Add the chicken broth, sherry, fish sauce and ginger and bring to a boil. In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first). Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice.
• For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels. In a shallow dish, season the cornstarch with the salt and pepper. Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot. Cook the fish until it floats and cooks to a golden brown. Transfer the fish to the paper towels and sprinkle with additional salt and pepper.
• Scoop about 3/4 cup of rice onto the center of each of 6 plates. Top the rice with the stir-fried vegetables. Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish. Garnish the plate with the chopped scallions.

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Steps:

• Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
• Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
• Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
• Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
• Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
• Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
• Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
• Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
• Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
• Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
• Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
• Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
• Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

CRISPY TOFU WITH VEGETABLES

Steps:

• Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.

CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES

Steps:

• Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
• Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
• Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
• When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
• Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
• Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.

MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE

Steps:

• Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

ONE PAN CRISPY PARMESAN GARLIC CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees and lightly spray cooking spray in a 9x13 inch pan.
• In a shallow dish melt butter. In another shallow dish add bread crumbs, parmesan cheese, and garlic powder. Salt and pepper the chicken. Dip into the butter and then coat in the parmesan garlic crumbs. Lay in 9x13 pan.
• In a medium sized bowl add zucchini, yellow squash, and potatoes. Toss in the olive oil. Add some salt and pepper and remaining parmesan garlic bread coating. Lay on the sides of chicken in the pan.
• Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

CRISPY WHOLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
• Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
• In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.

BROWN RICE BOWL WITH CRISPY TOFU AND VEGETABLES RECIPE - (5/5)

Steps:

• 1. PREPARE RICE AND DRESSING: Adjust oven rack to middle position and heat oven to 375 degrees. 2. Spread 2 1/3 cups short-grain brown rice in 8-inch-square baking dish. 3. Bring 3½ cups water and 2 teaspoons vegetable oil to boil in small saucepan. Once boiling, stir in ½ teaspoon salt and immediately pour water over rice in baking dish. 4. Cover dish tightly with double layer of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour. 5. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer. 6. Meanwhile, bring 6 tablespoons rice vinegar, 6 tablespoons mirin, and ½ teaspoon sugar to boil in small saucepan, then remove from heat. Measure 1/3 cup of mixture into small bowl. 7. Grate ½ teaspoon zest from 1 orange and ½ teaspoon zest from 1 lime. Squeeze 1 tablespoon juice from orange and 1 tablespoon juice from lime. 8. Add zests and juices to vinegar mixture in bowl, along with 3 tablespoons soy sauce, and 1 teaspoon grated ginger. Reserve dressing for serving. 9. Transfer rice to large bowl, sprinkle with remaining vinegar mixture, and toss occasionally with wooden paddle or spoon until cool, about 20 minutes. 10. PREPARE VEGETABLES: Thinly slice 6 radishes and set aside for serving. 11. Peel and halve lengthwise 1 cucumber. Use spoon to scoop and discard seeds. Slice seeded cucumber crosswise into thin half circles. 12. PREPARE TOFU: Cut 2 (14-ounce) blocks soft tofu crosswise into ¾-inch-thick slabs, then slice each slab into two fingers. 13. Spread tofu over paper towel-lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels. 14. Adjust oven rack to middle position, place paper towel-lined plate on rack, and heat oven to 200 degrees. 15. Place wire rack over rimmed baking sheet. Whisk ¾ cup cornstarch and ¼ cup cornmeal together in shallow dish. 16. Season drained tofu with ¼ teaspoon salt and ¼ teaspoon pepper. 17. Working with a few pieces at a time, coat tofu thoroughly with cornstarch mixture, pressing to help it adhere, then transfer to prepared wire rack. 18. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium‑high heat until shimmering. 19. Carefully lay half of tofu in skillet and cook until crisp and lightly golden on all sides, 10 to 12 minutes. 20. Using spatula, gently transfer tofu to plate in oven. 21. Return skillet to medium‑high heat and repeat with 1 tablespoon vegetable oil and remaining tofu. 22. Halve, pit, and peel 1 ripe avocado. Slice avocado thin. 23. Portion rice into six individual serving bowls, sprinkle with 1 (8 by 7½-inch) sheet crumbled nori. 24. Top with tofu, radishes, avocado, and cucumber. 25. Sprinkle with 4 thinly sliced scallions and drizzle with reserved dressing. Serve, passing more crumbled nori, if desired.

CRISPY VEGETABLES

Steps:

• Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
• Place on lightly greased shallow baking pan. Bake 20 min. or until golden brown.
• Serve as dippers with dressing.

CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS

Steps:

• Heat a wok or medium saute pan over medium heat. Add the oil and swirl to coat. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the mushrooms and tofu and stir-fry for 2 minutes. Add carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
• Add tamari sauce. Cook, stirring occasionally, until vegetables are heated through, about 2 minutes. Stir in nuts, sesame oil, and green onions and toss to combine. Remove from heat.
• Fill a bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Then carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the spring roll filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Coat a large baking sheet with a cooking oil such as canola. Use just enough to keep the rolls from sticking. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with cooking oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in a lettuce leaf, with Lime and Soy Dipping Sauce.

CRISPY CHICKEN & PARMESAN VEGETABLES

Steps:

• Preheat oven to 400°F. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 min. Meanwhile, coat chicken with coating mix as directed on package. Place chicken on one side of greased foil-lined 15x10x1-inch baking pan.
• Add peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
• Bake 40 min. or until chicken is cooked through (165°F) and potatoes are tender.

CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS

Steps:

• 1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
• 2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
• 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
• 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
• 5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
• 6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
• 7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

CRISPY VEGETABLES

Steps:

• Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
• Place on lightly greased shallow baking pan.
• Bake 20 minute in preheated 425 degree oven or until golden brown.
• Serve with ranch dressing to dip inches.

FINOCCHIO TUNA WITH CRISPY VEGETABLES AND GILROY GARLIC VINAIGRETTE

Steps:

• For vinaigrette, heat 1 tablespoon olive oil in a saucepan over medium heat. Add ginger and cook for 1 minute. Add garlic and shallots and cook for 3 minutes. Pour in the sherry vinegar. Stir to remove any browned bits on the saucepan. Add orange juice, liqueur, soy sauce, and rosemary; cook and stir until mixture has thickened and reduced by half. Remove rosemary sprig and puree mixture in a food processor. Slowly add remaining olive oil in a stream. Season with salt and pepper. Keep warm.
• Rinse tuna steaks and pat dry. Grind fennel seeds, coriander seeds, and peppercorns. Transfer spices to a flat plate. Beat egg whites until slightly frothy. Season tuna with salt; dip in egg whites and then in spice mixture. Heat 1/4 cup olive oil in a heavy skillet. When smoking hot sear tuna steaks, 2 minutes per side, and set aside.
• For the vegetables, heat 1/4 cup olive oil in a heavy skillet and add all vegetables to mixture. Cook for about 3 minutes. Vegetables should be coated with oil and still crisp. Toss in sesame seeds.
• To serve, spoon Gilroy Garlic Vinaigrette onto the center of 6 serving plates, arrange vegetables on the plates, and top with tuna steak. Drizzle with a little more vinaigrette and serve.

CRISPY WHOLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
• Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
• In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.

CRISPY RICE PATTIES WITH VEGETABLES & EGGS

Steps:

• Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm., In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm., In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.