Best Herb Roasted Chicken And Vegetables Recipes

HERB-ROASTED CHICKEN AND VEGETABLES

Herb-Roasted Chicken and Vegetables image

Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 9

Ingredients

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine

Steps:

Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Emily's Herb Roasted Chicken and Vegetables image

Chicken pieces are roasted with veggies and herbs in this easy clean-up method.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 (8 ounce) package peeled baby carrots
1 medium onion, cut in eighths

Steps:

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g

HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)

Herb Roasted Chicken With Vegetables and Wine (Crock Pot) image

Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing recipe #117776). I hope you enjoy!

Provided by BecR2400

Categories Whole Chicken

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs organic whole roasting chickens or 3 -4 lbs hen
2 teaspoons salt
1/2 teaspoon coarse black pepper
1/2 cup fresh snipped parsley
1 teaspoon thyme or 1 teaspoon herbes de provence, crushed
5 -6 carrots, thinly sliced
1 medium onion, thinly sliced
3 celery ribs, with leaves sliced
1/2 cup dry white wine (or chicken stock or water)
4 tablespoons butter

Steps:

Put carrots, onions, and celery in bottom of crock pot.
Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
Sprinkle with parsley and tarragon or thyme, add wine.
Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!

Nutrition Facts : Calories 434.9, Fat 31.1, SaturatedFat 11.6, Cholesterol 127.3, Sodium 998.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 26.2

HERB ROASTED CHICKEN AND VEGETABLES

Herb Roasted Chicken and Vegetables image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 Servings

Number Of Ingredients 9

Ingredients

3 pounds bone-in chicken parts
1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
12 small portobello mushrooms, cut into 1/2-inch slices
2 tablespoons olive oil
2 teaspoons Lawry's® Seasoned Salt
1¾ cups sliced onions
1¾ cups sliced zucchini
1¾ cups bell pepper strips
1¾ cups sliced eggplant

Steps:

Preheat oven to 375°F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.

BOOK CLUB HERB ROASTED CHICKEN AND VEGETABLES

Book Club Herb Roasted Chicken and Vegetables image

A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time.

Provided by Risa

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 3h50m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup olive oil
2 teaspoons ground thyme
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons paprika
2 tablespoons lime juice
1 whole chicken, cut into 6 pieces - rinsed and dried with paper towels
2 onions, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch wide strips
2 cups broccoli florets
1 bunch fresh asparagus, 2-inch tips only
6 cloves garlic, peeled
2 cups fingerling potatoes
salt and ground black pepper to taste

Steps:

Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C).
Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 24.9 g, Cholesterol 97 mg, Fat 53.7 g, Fiber 6 g, Protein 35.6 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 6.1 g

HERB-ROASTED CHICKEN AND VEGETABLES

HERB-ROASTED CHICKEN AND VEGETABLES image

Categories Chicken Bake

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 c Olive Oil
3 tsp dried rosemary, crushed
2 tsp salt
1/2 tsp ground black pepper
1 1/2 # boneless, skinless chicken breasts, cut into 2 1/2" pieces
1 # fresh white mushrooms, halved
1# small red potatoes, halved (about 3 cups)
3 medium onions, cut in wedges (about 3 cups)
1 lg red bell pepper, cut in 2" pieces(about 2 cups)
6 large garlic cloves, peeled

Steps:

Preheat oven to 425 degrees. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red pepper and garlic; toss until well coated. divide mixture into 2 baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Remove four cups mixture for chicken pot pie.