Best Poultry Essentials Easy Chicken Veggies Recipes

POULTRY ESSENTIALS: EASY CHICKEN & VEGGIES

Poultry Essentials: Easy Chicken & Veggies image

Here is an easy/peasy recipe to throw together in under 30 minutes. It uses minimal ingredients that you probably have lurking about in your pantry and fridge. It has a subtle nicely balanced flavor that compliments the veggies and does not overpower the chicken. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Chicken

Time 30m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
1 Tbsp grapeseed oil, or other non-flavored oil
1 large chicken breast, boneless, skinless, cut into strips or cubed
6 oz assorted frozen veggies
THE SAUCE
2 Tbsp tamari sauce, liquid aminos
1 Tbsp fresh clover honey
2 tsp sesame oil
1/2 tsp ginger powder
1 clove garlic, minced
ADDITIONAL ITEMS
cooked rice, for serving
sesame seeds, for garnish

Steps:

1. PREP/PREPARE
2. In my opinion, all you need here are some frozen veggies. I am using some broccoli, peas, carrots and onions. Take them out of the freezer and allow to thaw before using,
3. Gather your ingredients (mise en place).
4. Mix all of the Sauce ingredients together, and reserve.
5. Add the oil to a pan over medium heat.
6. When the oil begins to shimmer, add the chicken, and cook until almost cooked through, about 3 - 4 minutes, then add the sauce.
7. Continue to cook for an additional minute or two, until the sauce thickens.
8. Add the defrosted veggies, and cook until warmed through, about 2 - 3 minutes.
9. PLATE/PRESENT
10. Serve over rice while nice and warm. Enjoy.
11. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: EASY CHICKEN, TATERS, VEGGIES

Poultry Essentials: Easy Chicken, Taters, Veggies image

I love the simplicity of sheet pan cooking. Typically, everything goes on the sheet pan, and using some parchment paper helps with the cleanup... Easy/Peasy. I worked this out the other evening/morning, and the idea was not so much the chicken, but what temperature was best for cooking the chicken and veggies so that they came out of the oven at the same time. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
THE MARINADE
3 tablespoon(s) olive oil, extra virgin variety
1 tablespoon(s) smooth brown mustard, i prefer grey poupon
1 tablespoon(s) fresh clover honey
1 teaspoon(s) paprika, mild or hot, your choice
1 clove(s) garlic, minced
THE CHICKEN
2 large chicken thighs, bone-in, skin-on
salt, kosher variety, fine grind, as needed
white pepper, freshly ground, as needed
ADDITIONAL ITEMS
russet potatoes, quartered
carrots, peeled and cubed
broccoli, green beans, asparagus
any good root veggies
oil, salt, and pepper, for tossing

Steps:

PREP/PREPARE
You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
Gather your ingredients (mise en place).
Whisk the marinade ingredients together in a bowl.
Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 - 3 hours.
I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
Place a rack in the upper position and preheat the oven to 380f/195c.
Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 - 40 minutes.
To get the chicken skin even crisper, turn on the broiler function 1 - 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
PLATE/PRESENT
Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
Keep the faith, and keep cooking.