Best Rosemary Chicken With Broccoli And Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROAST CHICKEN WITH VEGETABLES AND POTATOES



Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h5m

Number Of Ingredients 8

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

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.

ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

Steps:

  • Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
  • Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
  • Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
  • Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
  • Transfer the chicken and potatoes to a platter and serve.

Related Topics