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Roasted chicken and vegetables
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Roasted, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | 3
| lbs | Chicken, cut up, skin removd | | 1
| lbs | Potatoes, unpeeled, cut into | | | -2" chucnks | | 1
| | Fennel bulb, 1.?lbs. | | | -trimmed, cut into 8 wedges | | 1
| large | Red onion, cut into 8 wedges | | 2
| tbsp | Olive oil | | 1
| tbsp | Fresh thyme, chopped, OR | | 1
| tsp | Dried thyme leaves | | 1 1/4
| tsp | Salt | | 1/2
| tsp | Black pepper | | | Thyme sprigs, for garnish | | 1/3
| cup | -Water, hot |
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Procedures:
| 1 | Preheat oven to 450°F. | | 2 | In 17"x11.? roasting pan, toss chicken and vegetables with olive oil; sprinkle with thyme, salt, and pepper. | | 3 | Roast 20 mins., baste chicken and vegetables with any drippings in roasting pan. | | 4 | Roast 20 mins. | | 5 | Longer, basting once, until juices run clear when chicken breasts are pierced with tip of knife. | | 6 | Remove chicken breasts to platter; cover and keep warm. | | 7 | Continue roasting 10 mins. | | 8 | Longer or until juices run clear when remaining chicken pieces are pierced with tip of knife and vegetables are tender. | | 9 | Remove chicken and vegetables to platter with breasts. | | 10 | To drippings, add water, stirring to loosen brown bits from bottom of pan. | | 11 | Spoon drippings over chicken and vegetables. | | 12 | Garnish with thyme sprigs. | | 13 | Per serving - 395 cal, 40 g pro, 33 g carbo, 12 g tot fat (2 g sat fat), 114 mg chol, 875 mg sod |
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