Roasted Chicken Thighs With Root Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES



One-Pan Crispy Chicken Thighs with Roasted Vegetables image

Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.

Provided by Girl vs Dough

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 10

2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes

Steps:

  • Heat oven to 450°F.
  • In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
  • Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
  • Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

Nutrition Facts : Calories 870, Carbohydrate 45 g, Cholesterol 210 mg, Fat 8, Fiber 5 g, Protein 71 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 1/2 g

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Roasted Chicken Thighs with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 rutabaga (about 1 pound)
1 turnip (about 8 ounces)
1/4 cup grated parmesan cheese
1 teaspoon finely chopped fresh rosemary
1/4 cup low-sodium chicken broth
3 tablespoons country Dijon mustard
2 tablespoons horseradish
1/4 cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
  • Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
  • Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.

Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

  • In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES



Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Steps:

  • Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
  • For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
  • For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
  • Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
  • For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
  • Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
  • Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

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

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES



Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables image

I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.

Provided by Willpio

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h23m

Yield 8

Number Of Ingredients 18

4 large chicken thighs with skin
2 tablespoons ground black pepper, divided
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons salt, divided
4 tablespoons peanut oil
5 tablespoons butter
⅓ cup honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 teaspoons lime juice
4 potatoes, chopped
2 carrots, chopped
1 large yellow onion, chopped
1 turnip, chopped
1 head garlic, peeled
¾ cup red wine

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
  • Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
  • Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
  • Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
  • Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g

ROAST CHICKEN AND VEGETABLES WITH TAHINI



Roast Chicken and Vegetables With Tahini image

This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 10

1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons grated ginger (from a 3-inch root)
1/4 cup coarsely chopped dill or cilantro leaves and stems
1 tablespoon lime or lemon zest (from 1 to 2 fruits)
5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
2 tablespoons extra-virgin olive oil or melted coconut oil
Kosher salt (Diamond Crystal)
Black pepper
3 tablespoons tahini, well-stirred
Red-pepper flakes and toasted sesame seeds (optional), for serving

Steps:

  • Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
  • Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
  • Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

More about "roasted chicken thighs with root vegetables recipes"

PAPRIKA CHICKEN THIGHS WITH ROASTED ROOT …
Web Dec 1, 2021 Olive oil (a tablespoon or so) 8 boneless skinless chicken thighs, all visible fat trimmed 2-3 beets 2-3 potatoes 2-3 carrots 2-3 …
From thebusybaker.ca
5/5 (2)
Total Time 1 hr 10 mins
Category Main Course
Calories 315 per serving
  • Wash, peel, and chop the root vegetables into pieces as uniform in size as possible. Remove the stems from the kale and chop into small pieces. Set aside the chopped kale and onions for now.
  • Add the potatoes, sweet potatoes and carrots to a pot and add water until they're almost covered.
  • Set the pot over medium-high heat and cook the vegetables for about 8 minutes or until they're only slightly under-cooked and still on the firm side (you can check the doneness with a fork).
  • Add the beets to a separate pot and cook them for the same length of time. This may seem like an unnecessary step, however if you add the beets to the pot with the other vegetables, everything will be a big purple mess.
See details


ROASTED CHICKEN THIGHS AND VEGETABLES • THE …
Web Dec 9, 2020 Instructions. Heat the oven - Preheat the oven to 425°F. Season vegetables - Add carrots, potatoes, onions, and rosemary to a 9x13 baking dish, and season with kosher salt and freshly cracked black …
From theheirloompantry.co
See details


ROAST CHICKEN WITH ROOT VEGETABLES - THE HUNGRY …
Web Mar 21, 2020 Preheat oven to 425º. Remove bag of giblets and rinse chicken, inside and out, removing any excess fat. Drain well and pat dry. Season the cavity generously with salt and pepper, and tuck wings …
From thehungrybluebird.com
See details


SHEET-PAN ROSEMARY CHICKEN RECIPE WITH VEGETABLES
Web Nov 19, 2019 In a large bowl, mix the vegetables (potatoes, carrots, and onions) with the remaining 1 teaspoon of spice mixture, a dash of salt, and a drizzle of extra virgin olive oil. Toss to combine, then transfer to …
From themediterraneandish.com
See details


CRISPY BAKED CHICKEN THIGHS - SKINNYTASTE
Web Jan 10, 2024 Chicken Thigh Ingredients. Skin-On Chicken Thighs: Buy bone-in chicken thighs with the skin on. Chicken Thigh Marinade: Italian dressing is one of the easiest chicken marinades since it’s packed with …
From skinnytaste.com
See details


SHEET PAN CHICKEN THIGHS AND VEGGIES - WHOLESOME …
Web May 3, 2023 Arrange the veggies on a large baking sheet. Set aside. Whisk the chicken seasoning. In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, sea salt, …
From wholesomeyum.com
See details


OVEN ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
Web 13 INGREDIENTS • 6 STEPS • 55min Oven Roasted Chicken Thighs with Root Vegetables Roasted Chicken Thighs with Root Vegetables is a delicious, convenient, and simple weeknight meal to add to your rotation. …
From sidechef.com
See details


PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - LIVELY …
Web Dec 13, 2021 For crispy skin and an evenly cooked chicken, place the chicken in the oven at 425°F for about 20 minutes, then lower the temperature to 400°F to finish cooking, about 30-35 more minutes (or …
From livelytable.com
See details


ROASTED CHICKEN WITH ROOT VEGETABLES - STRIPED SPATULA
Web Oct 23, 2019 Ingredients You’ll Need Method: How to Roast a Juicy Chicken How to Tell When Roasted Chicken is Ready Ways to Use Leftover Chicken Roasted Chicken with Root Vegetables: The …
From stripedspatula.com
See details


CAST IRON CHICKEN THIGHS (WITH ROOT VEGETABLES)
Web Apr 9, 2022 How to make it Preheat the oven to 450°F. Pat dry chicken thighs with paper towels and season with salt and pepper from all sides. Drizzle 1 tbsp olive oil and rub it in from all sides. Preheat a cast iron …
From veronikaskitchen.com
See details


OVEN BAKED CHICKEN THIGHS WITH VEGETABLES
Web Feb 7, 2019 Ingredients 4 tablespoons olive oil, divided 4 (6-oz.) bone-in, skin-on chicken thighs 2 ½ teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 medium lemons, halved ¼ cup water 2 medium …
From southernliving.com
See details


SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES
Web Sep 12, 2023 Add the chicken. And finally, add the marinated chicken thighs to the pan, laying them on top of the vegetables. Drizzle any extra marinade in the bag over the chicken and veggies. Roas t in a …
From flavourandsavour.com
See details


SHEET PAN HERB ROASTED CHICKEN & VEGGIES - THE …
Web Oct 23, 2023 Kosher salt and ground black pepper: to enhance the other ingredients. Cayenne pepper: an optional seasoning that adds a bit of spicy kick in the background. Baby potatoes, Brussels sprouts, carrots, and …
From theseasonedmom.com
See details


CHICKEN THIGHS WITH ROASTED ROSEMARY ROOT VEGETABLES
Web 1 parsnip, peeled and cut into 1/2-inch slices. 1 small onion, quartered. 1 large sweet potato, peeled and cut into 1-inch cubes. 2 cloves garlic, peeled. 1 teaspoon salt, divided. 1/2 …
From hamiltonbeach.com
See details


SHEET PAN ROASTED CHICKEN THIGHS AND ROOT …
Web Oct 8, 2021 Toss the root vegetables, garlic and onion in a large bowl with olive oil, celery salt, salt and pepper. Season the chicken thighs with celery salt and pepper. Sear each side of the chicken thighs in a pan …
From moderncrumb.com
See details


BAKED CHICKEN THIGHS RECIPE - NYT COOKING
Web Jan 4, 2024 Zest the lemon over the bowl, reserving the rest of the lemon for serving, and whisk until combined. Step 2. Add the chicken thighs to the bowl, tossing until fully coated in the marinade. Cover and let …
From cooking.nytimes.com
See details


SHEET PAN ROASTED CHICKEN THIGHS AND ROOT …
Web Instructions. Preheat oven to 425 degrees F. Place chicken thighs in a small bowl and add 1 tablespoon olive oil, fresh lemon juice, minced garlic, thyme, oregano, and ½ teaspoon salt. In another small bowl, add green …
From halsanutrition.com
See details


Related Search