Best Oven Roasted Chicken And Vegetables Recipes

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Cajun Oven-Fried Chicken and Roasted Vegetables image

Paired with colorful peppers and beans, crispy cereal-coated chicken makes an appealing meal for six, complete in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups Total Corn Flakes® cereal, crushed (3/4 cup)
1 egg white
1 teaspoon water
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1 teaspoon dried Cajun seasoning
2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1 bag (14 oz) frozen whole green beans
1 teaspoon dried Cajun seasoning
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
In second pan, toss all roasted vegetable ingredients to coat.
Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/6 of Recipe, Sodium 220 mg, Sugar 6 g

ROASTED WHOLE CHICKEN AND VEGETABLES - DUTCH OVEN RECIPE - (4.1/5)

Roasted Whole Chicken and Vegetables - Dutch Oven Recipe - (4.1/5) image

Provided by lindaauman

Number Of Ingredients 8

Ingredients

1/4 cup avacado oil
1 (4 to 5 pound) large chicken for roasting
1 cup water
1 bag baby carrots
6 small new potatoes
1 medium onion, cut into chunks
1 T Herbs de Provence
Salt and pepper to taste

Steps:

Preheat oven to 350°F. Place a roasting rack in a deep cast iron skillet or cast iron Dutch oven (I use a Le Creuset Dutch Oven). Add water Rub a tiny bit of oil on the chicken and place on roasting rack in Dutch oven. Toss carrots, potatoes and onion in a bowl with some oil, then place around the chicken. Sprinkle Herbs de Provence, salt and pepper over chicken and vegetables. Bake the chicken and vegetables, covered, for 3 hours. Remove the pan from the oven and serve.

OVEN-ROASTED CHICKEN AND VEGETABLES

Oven-Roasted Chicken and Vegetables image

Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 cups frozen potato wedges with skins (from 24-oz bag)
1 cup frozen whole green beans (from 14-oz bag)
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 cup grape tomatoes
3 tablespoons olive or vegetable oil
1/2 teaspoon seasoned salt
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into pieces

Steps:

Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
In 15x10x1-inch pan, arrange chicken and vegetables in single layer.
Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.

Nutrition Facts : Calories 440, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1, Fiber 6 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 0 g