Best Roasted Chicken With Vegetables And Thyme Recipes

ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME

Steps:

• Position a rack in the upper third of the oven and preheat the oven to 425°.
• Lightly oil a roasting pan.
• Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
• Spread in the roasting pan.
• Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
• Nestle the chicken, skin side up, among the vegetables.
• Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
• Transfer the chicken and vegetables to a platter.
• If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
• In either case, tent the platter while making the pan sauce.
• Place the roasting pan over 2 burners on high heat.
• Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
• Boil until reduced to about 1/3 cup, about 5 minutes.
• Remove from the heat, and whisk in the butter to lightly thicken the sauce.
• Pour over the chicken and vegetables and serve hot.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

HERB-ROASTED CHICKEN AND VEGETABLES

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.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Steps:

• Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
• Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

THYME-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
• In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
• While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
• Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
• Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
• Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
• Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.