Best Roast Chicken Dinner With Carrots And Shallots Recipes

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EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
  • Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
  • Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
  • Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

'ROAST' CHICKEN DINNER



'Roast' Chicken Dinner image

All the flavor of a full Sunday roast, but in a speedy one-pan supper.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon olive oil
8 skin-on chicken thighs
Finely grated zest of 1 lemon, plus a squeeze of juice
3 sprigs of thyme, leaves picked
300 grams (10 ounces) baby new potatoes, halved
200 grams (7 ounces) baby carrots, halved lengthways
250 milliliters (1 cup) chicken stock
2 teaspoons Dijon mustard
160 grams (5 1/2 ounces) kale, tough stems removed and leaves shredded
Handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the oil in a large deep saute pan over a medium heat.
  • Season the chicken thighs generously with salt and pepper and place skin-side down in the pan with the lemon zest, thyme and potatoes.
  • Allow the chicken thighs and potatoes to cook without moving for 10 to 15 minutes, or until the chicken skin turns crisp and a deep golden brown color. Turn the chicken and potatoes, add the carrots and cook for 2 to 3 minutes until the carrots are starting to become tender.
  • Combine the chicken stock and mustard, then add to the pan. Bring to a simmer, then add the kale. Season, cover and cook for 10 minutes more until the chicken is cooked all the way through, the potatoes and carrots are tender and the liquid has reduced slightly.
  • Serve straight to the table with a good squeeze of lemon juice and a generous sprinkling of parsley.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
  • Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
  • Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
  • Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

ROAST CHICKEN BREASTS WITH CARROTS



Roast Chicken Breasts with Carrots image

The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cloves garlic, thinly sliced
16 small carrots (1-1/2 lb.), peeled
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing
juice from 1 lemon
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh thyme leaves
1/4 tsp. pepper

Steps:

  • Heat oven to 350°F.
  • Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
  • Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
  • Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
  • Serve chicken and carrots topped with pan juices.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

EASY ROASTED CARROTS AND SHALLOTS



Easy Roasted Carrots and Shallots image

This carrot and shallot side dish goes well with roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 6

2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.

Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g

SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS



Skillet Roast Chicken With Caramelized Shallots image

Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

3 to 4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
15 shallots, peeled, trimmed and halved through the root
2 tablespoons sherry vinegar, red wine vinegar or balsamic vinegar

Steps:

  • Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
  • In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
  • Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
  • Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS



Olive Oil-Roasted Chicken With Caramelized Carrots image

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
2 heads garlic, left unpeeled and halved crosswise to expose the cloves
1 lemon, thinly sliced, seeds removed
1/2 bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

  • Heat oven to 325 degrees. Season chicken with salt and pepper.
  • If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
  • Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
  • Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
  • Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER



Slow-Roasted Chicken with Honey-Glazed Carrots and Ginger image

Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Chicken     Roast     Carrot     Ginger     Shallot     Lime Juice     Honey

Yield 4-6 servings

Number Of Ingredients 11

1 (3 1/2-4-lb.) chicken
Kosher salt
1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced
1 1/2 lb. carrots, scrubbed, cut in half
8 small shallots, peeled
1 (2") piece ginger, unpeeled, thinly sliced
2 Tbsp. unsalted butter
1 Tbsp. honey
2 Tbsp. extra-virgin olive oil
1 tsp. crushed red pepper flakes
1/4 cup fresh lime juice

Steps:

  • Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
  • Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
  • Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
  • Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
  • Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
  • Serve chicken on top of vegetables with dressing drizzled over.

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