All American Chicken And Vegetable Dinner Recipes
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ALL AMERICAN CHICKEN AND VEGETABLE DINNER
Received from a Reynolds Foil Email Newsletter. Haven't tried it yet, but sounds delicious. **Uses 1 large Reynolds Hot Bags Foil Bag**
Provided by looneytunesfan
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan.
- Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken.
- TO SEAL, double fold open end of bag.
- TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven.
- USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.
Nutrition Facts : Calories 183.5, Fat 4.5, SaturatedFat 2.3, Cholesterol 11, Sodium 200.6, Carbohydrate 31.1, Fiber 5.2, Sugar 5.7, Protein 9.4
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