Crispy Whole Chicken And Vegetables Recipes

WHOLE ROAST CHICKEN AND VEGETABLES

Steps:

• Place the chicken in the same dish you'll be using to roast it (I use a large 13 x 9 inch casserole dish). Sprinkle the whole surface (top, bottom, sides, etc) with sea salt and place the dish in the refrigerator, leaving the chicken open to air for at least 1 hour, ideally overnight and up to 24 hours.
• When you're ready to roast the chicken, preheat the oven to 425 degrees F.
• Cut a large lemon into 4 chunks and place it inside of the body cavity.
• Mix together the avocado oil, paprika, and garlic powder in a small bowl until well-combined, creating a "slurry."
• Cover the whole chicken (top, bottom, sides, etc) in the slurry, using your hands to spread it evenly over the whole chicken.
• Leave the chicken at room temperature while the oven preheats, or better yet, perform this process 1 hour before you roast the chicken to allow it to come to room temperature.
• Roast the chicken for a total of 1 hour and 20 minutes to 1 hour and 40 minutes (adding the vegetables about 2/3 of the way through), or until the juices run clear when poked, and the internal temperature reaches 165 degrees F.
• Note: Check on the chicken periodically (but avoid opening the oven too frequently!) to make sure the skin isn't burning. If it begins to burn at any point, cover the chicken with foil for the rest of the cooking process.
• While the chicken is roasting, chop the vegetables and place them in a large mixing bowl.
• Drizzle the vegetables with avocado oil and sprinkle with sea salt and oregano. Use your hands to toss everything together until the vegetables are well coated with oil and seasoning. Allow the vegetables to sit and "marinate" until you're ready to roast them.
• About 30 minutes before the chicken is finished roasting (so about 1 hour to 1 hour and 10 minutes into the roasting process), remove the casserole dish from the oven and baste it by using a spoon to pour its fat and juices all over it. Transfer the prepared vegetables to the casserole dish, around the chicken.
• Place the casserole dish back in the oven and continue roasting another 30 to 40 minutes, or until the chicken is cooked through and the vegetables have reached your desired doneness.

CRISPY WHOLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
• Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
• In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
• Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
• Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
• Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
• Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
• Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
• Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
• Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
• Enjoy!

SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY

Steps:

• Slice the chicken breasts into strips.
• In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
• In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
• Place the flour in another medium bowl.
• Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
• Cut the broccoli into florets.
• Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
• In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
• Cut the sweet potatoes in half lengthwise, then slice into half-moons.
• Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
• Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
• Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
• Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
• Enjoy!

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).