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
SWANSON ROSEMARY CHICKEN AND ROASTED VEGETABLES
Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.
Provided by Chef mariajane
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
- Roast at 375F for 1 hour.
- Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
- TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.
Nutrition Facts : Calories 1068.6, Fat 55.4, SaturatedFat 16.8, Cholesterol 263.6, Sodium 737, Carbohydrate 68, Fiber 9.2, Sugar 16.9, Protein 73.1
SWANSON QUICK CHICKEN & VEGETABLE STIR-FRY
Make and share this Swanson Quick Chicken & Vegetable Stir-Fry recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
- In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
- Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
- TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
Nutrition Facts : Calories 438, Fat 10.4, SaturatedFat 2.5, Cholesterol 44.9, Sodium 1224.6, Carbohydrate 58, Fiber 0.7, Sugar 0.4, Protein 24.8
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