Olive Oil Herb Roasted Chicken And Veggies Recipes

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
• Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
• Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
• Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
• Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

OLIVE OIL HERB ROASTED CHICKEN AND VEGGIES

Steps:

• 1. Heat oven to 375 degrees. 2. Remove giblets from chicken. Rinse and dry well. Season the cavity of the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. 3. Place chicken in large roasting pan. 4. Brush with the two tablespoons of olive oil and season with the one teaspoon of rosemary, oregano, salt and pepper. 5. Clean the head of garlic. If the cloves are small, leave them whole. If the cloves are large, slice in half lengthwise. 6. Clean the onion and cut into eighths. 7. Rinse and dry the yellow potatoes. No need to peel yellow/golden potatoes. Cut into eighths. 8. Rinse and dry the baby carrots. 9. Place the third cup of olive oil into a large bowl. Add spices and herbs and whisk well. 10. Add the vegetables and toss to coat. 11. Arrange the prepared veggies around the chicken. 12. Place chicken and vegetables on middle rack in oven. 13. Roast, uncovered for about an hour and one half. Baste the chicken occasionally with pan juices. 14. Chicken is done when meat thermometer registers 170 degrees when inserted into thigh. 15. Serves 4
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HERB ROASTED CHICKEN & VEGETABLES

Steps:

• 1. Line a 9x13-inch pan with heavy duty aluminum foil. Place chicken pieces in the pan. Brush with 1 Tbsp. of the olive oil.
• 2. In a medium bowl, combine basil, rosemary, salt, and garlic; sprinkle half of the herb mixture on the chicken.
• 3. Add the remaining olive oil, potatoes, carrots and onion to the bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around the chicken.
• 4. Cover dish with a sheet of foil; fold back one corner to vent.
• 5. Bake in a preheated 425-degree oven for 45 to 50 minutes, or until vegetables are done and meat thermometer reads 170 degrees F for chicken breasts. Carefully remove cover and serve.
• 6. Tip: To line a pan with foil, flip the pan upside down, press a sheet of foil around outside of pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan. Easy as can be and prevents tearing!

HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
• Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.

ROASTED VEGETABLES WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
• In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
• Serve with corn muffins or cornbread for a delicious meal.