Rotisserie Chicken With Roasted Vegetables Recipes

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ROTISSERIE CHICKEN & ROASTED VEGGIES



Rotisserie Chicken & Roasted Veggies image

Rotisserie Chicken. Try this kitchen hack for making rotisserie-style chicken at home in a bundt pan.

Provided by Sheila Thigpen

Categories     Chicken

Time 1h30m

Number Of Ingredients 8

1 large sweet potato
2 medium red potatoes
1 medium onion (quartered)
2 tablespoons olive oil (divided)
2 tablespoons fresh minced rosemary (divided)
1 teaspoon salt
1 teaspoon pepper
1 4-lb. whole chicken

Steps:

  • Preheat oven to 450 degrees.
  • Prepare bundt pan by covering the hole and center pillar with aluminum foil.
  • Wash and cut veggies into chunks. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour veggies into bundt pan.
  • Brush the chicken with olive oil and season with the remaining salt, pepper, and rosemary. Perch the chicken on the pillar in the bundt pan.
  • Roast for 1 hour or until a thermometer inserted into the inner thigh reads 155 degrees. Let rest for 15 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 g, Calories 1279 kcal, Carbohydrate 30 g, Protein 127 g, Fat 69 g, SaturatedFat 18 g, Cholesterol 399 mg, Sodium 929 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 44 g

ROTISSERIE CHICKEN AND ROASTED VEGETABLES



Rotisserie Chicken and Roasted Vegetables image

Provided by David Latt

Categories     dinner, lunch

Time 2h

Yield 4 servings

Number Of Ingredients 9

1 chicken, 3 1/2 to 4 pounds; washed, patted dried, legs and wings trussed
2 carrots, peeled and cut into 1/4" thick rounds
Olive oil
3 tablespoons fresh rosemary leaves
Sea salt and pepper
1 yellow onion, peeled and roughly chopped
1/2 pound Yukon potatoes cut into pieces 1/2" square or fingerling potatoes cut lengthwise
1/2 pound mushrooms, washed, dried and quartered
1/2 pound Brussels sprouts, quartered

Steps:

  • Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper. Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesn't slip during cooking. If a rotisserie isn't available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.
  • In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper. If using an oven, put the chicken on a roasting rack over the pan. If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.
  • Every 30 minutes, toss the vegetables for uniform cooking.
  • Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes. Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 grams

SLOW-ROASTED CHICKEN WITH VEGETABLES



Slow-Roasted Chicken with Vegetables image

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Steps:

  • Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

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.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g

ROASTED CHICKEN WITH ROOT VEGETABLES



Roasted Chicken with Root Vegetables image

I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.

Provided by ServingsofYum

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Whole

Time 10h10m

Yield 8

Number Of Ingredients 9

1 (4 to 6 pound) whole chicken
salt and ground black pepper to taste
1 tablespoon unsalted butter, melted
1 pinch saffron
1 medium lemon, sliced
1 clove garlic, halved
4 large carrots, cut into 2-inch pieces
1 large fennel bulb, cut into thin wedges
1 large red onion, cut into 1/2-inch slices

Steps:

  • Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
  • Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
  • Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 10.9 g, Cholesterol 123.6 mg, Fat 12.3 g, Fiber 3.7 g, Protein 41.4 g, SaturatedFat 3.8 g, Sodium 175.7 mg, Sugar 2.6 g

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

CAJUN ROTISSERIE CHICKEN WITH ROASTED MIXED VEGETABLES ON A DCS GAS GRILL



Cajun Rotisserie Chicken with Roasted Mixed Vegetables on a DCS Gas Grill image

Grill Master Randy whips up a delicious cajun rotisserie chicken with roasted mixed vegetables on a DCS Gas Grill.

Provided by Randy Watson

Categories     entree

Time 2h20m

Yield 4

Number Of Ingredients 11

3-5 lbs. Free Range Chicken
1 stick of Unsalted Butter (melted)
4 Cloves of Garlic
1 Red and Green Pepper (each)
1 Large Red Onion
1 5 lbs. Bag of Red and Gold Mixed Potatoes
3 Carrots
1 Tbsp Kosher Salt
1 Tbsp Black Pepper
1 ½ Tbsp Cajun Seasoning
Thyme Sprigs for Basting

Steps:

  • Large chop the peppers, carrots, onion, and potatoes and fine mince the garlic.
  • Whisk together all the marinade ingredients.
  • Mix together half of the melted butter, half of the garlic, salt and pepper, and all of the vegetables, and toss into large mixing bowl until evenly coated.
  • Remove chicken from packaging and discard innards.
  • Rinse chicken with cool water, then pat dry.
  • Truss the chicken tightly with twine then season the entire chicken including the cavity with the Cajun seasoning.
  • If possible, you can even gently lift the skin of the chicken and apply some seasoning under that as well.
  • Skewer the chicken with the rotisserie rod, and secure with the rotisserie forks.
  • Now start preheating your rotisserie burner on medium to high heat for about 15 min and remove the grill grates.
  • Once preheated, pour vegetables in large roasting pan and place pan on the layer below where the grates were.
  • Attach the rotisserie rod to the motor and set to rotate at a medium pace.
  • Cook with grill lid down.
  • Heat the rest of butter and garlic in a sauce pan.
  • I used the handle end of a wooden spoon and tied thyme sprigs to that end, using this as a basting brush.
  • After the first 30 min of cooking, baste the chicken, and every 15 minutes after.
  • Rotate the roasting pan at the 45 minute mark for evenness of cooking.
  • For the last 20 minutes of cooking, turn on the lower burners of the grill to low to help finish cooking the vegetables.
  • With a meat probe, check the temperature of the chicken at the thickest part.
  • Once the temperature reaches 165 degrees, it is done.
  • Serve and enjoy!

Nutrition Facts :

ROTISSERIE CHICKEN WITH ROASTED VEGETABLES



Rotisserie Chicken With Roasted Vegetables image

Categories     dairy-free     gluten-free     low-calorie     nut-free     30-minute meals     dinner     main dish

Time 20m

Yield 1 serving

Number Of Ingredients 6

3/4 bunch asparagus (about 8 medium spears)
2 portobello mushroom caps, sliced 1/4" thick
1 medium onion, cut in 1/4" thick rings
1/2 tbsp. extra-virgin olive oil
Salt and pepper
1 rotisserie chicken breast or leg

Steps:

  • Preheat the oven to 400F. Remove the woody ends of the asparagus by gently bending each stalk until it breaks-it'll naturally snap off at the right spot. In a baking dish, toss the vegetables with the olive oil and season with salt and pepper. Roast for 12 to 15 minutes, until the vegetables have developed a light brown crust. Serve half the vegetables with the chicken and a simple mixed greens salad tossed with olive oil and vinegar. Reserve the other half of the vegetables for other meals this week.

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