CREAMY CHICKEN AND CARROTS
Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.
ROAST CHICKEN BREASTS WITH CARROTS
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
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
ROAST CHICKEN WITH CARROTS
This roasted whole chicken in an oven-proof skillet is surrounded by carrots and garlic, then stuffed with lemon and thyme.
Provided by Elise Bauer
Categories Dinner Carrot Chicken Chicken Roast
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven: Preheat oven to 425°F (220°C).
- Roast the chicken: Place the chicken in the oven at 425°F (220°C). Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.
- Let chicken rest: Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes.
- Add vinegar to the pan juices: Skim fat from pan juices and discard. Add 1 tablespoon vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.
Nutrition Facts : Calories 679 kcal, Carbohydrate 36 g, Cholesterol 154 mg, Fiber 9 g, Protein 52 g, SaturatedFat 9 g, Sodium 478 mg, Sugar 13 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
SARAH'S SUPER BAKED CHICKEN & CARROTS
One of the reasons we call Sarah's baked chicken and carrot recipe super? Because it's simple-just a broiler-fryer chicken, some carrots and dressing.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350ºF.
- Place chicken pieces and carrots in large roasting pan; drizzle with dressing.
- BAKE 45 to 50 min. or until chicken is done (165°F) and carrots are tender.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS
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
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.
CHICKEN WITH CARROTS AND ASPARAGUS
Chicken breast sauteed in butter and olive oil served in a creamy wine sauce with asparagus and carrots - simply elegant.
Provided by threeovens
Categories Chicken Breast
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside.
- Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter.
- Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine.
- Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
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
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
SARAH'S OVEN BAKED CHICKEN
This is how my husband and I make simple chicken, though it's best with fresh chicken but frozen chicken, when thawed, works just as well. We use soy sause as a base for the spices and brush it on with a pastry brush, but you can use a bag if you need to.
Provided by Sarah
Categories Chicken
Time 35m
Yield 2-5 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F& spray either a broiler pan, cookie sheet with sides, or a shallow casaroll dish.
- Trim the fat and skin off of the chicken breasts.
- You can place all the ingrediants in a bag and shake them together, or mix them with some water or soy sauce to brush onto the chicken.
- Make sure the spices are evenly distributed or you'll end up with one lemony peice and one garlicky piece.
- Bake in oven for 10 minutes then turn over and back until done, normally 10 minutes for my oven.
- Serve with some rice or even mac& cheese and enjoy!
SARA'S FULL-FLAVORED CHICKEN SOUP
This is my tweeked version of my mom's recipe. It is soooooo tasty, I couldn't believe I didn't see a similar cooking method on here yet. It takes a while to make, but really isn't very hard!!! And it is definitely worth the wait! You really want bone in, skin on chicken to really get a good flavor. You can also use other veggies, these are just my family favorites.
Provided by Super Sara
Categories Clear Soup
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot on medium-high.
- Salt and pepper chicken pieces and add to hot oil.
- Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
- Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
- Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
- Simmer for 1-2 hours until the chicken is falling from the bones.
- Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
- Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
- Check vegetables after 20-30 minutes; remove from heat.
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 209.4, Carbohydrate 5.4, Fiber 1.3, Sugar 2.3, Protein 17.5
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