Herb-Roasted Chicken With Root Vegetables
Herb-Roasted Chicken With Root Vegetables is a comforting and hearty fall dish that showcases the delicious flavors of seasoned chicken paired with a medley of root vegetables. This easy-to-make recipe is perfect for cozy family dinners and makes for a satisfying one-pan meal that captures the essence of the autumn season.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 3 tablespoons |
| Fresh rosemary | 2 tablespoons, chopped |
| Fresh thyme | 2 tablespoons, chopped |
| Garlic | 4 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Carrots | 3, peeled and cut into chunks |
| Parsnips | 2, peeled and cut into chunks |
| Potatoes | 2, cut into quarters |
| Onion | 1 large, cut into wedges |
| Chicken broth | 1 cup |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to create a herb mixture.
- Rub the herb mixture all over the chicken, inside and out, then place the chicken in the center of a large roasting pan.
- Arrange the carrots, parsnips, potatoes, and onion around the chicken. Drizzle the vegetables with a little olive oil and season with salt and pepper.
- Pour the chicken broth into the pan, then roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables. Enjoy your hearty fall dinner!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Lemon Garlic Roasted Chicken
Lemon Garlic Roasted Chicken is a vibrant and flavorful dish perfect for fall dinners, combining the zesty tang of lemon with the aromatic essence of garlic. This dish not only bursts with fresh flavors but also results in a juicy and tender chicken, making it a delightful centerpiece for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 4 tablespoons |
| Fresh lemon juice | 1/4 cup |
| Garlic | 6 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fresh parsley | 1/4 cup, chopped |
| Lemons | 2, cut into wedges |
| Chicken broth | 1 cup |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper to create a marinade.
- Rub the marinade all over and inside the chicken. Place lemon wedges inside the cavity.
- Place the chicken in a roasting pan and pour the chicken broth around it.
- Roast the chicken for about 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- Let the chicken rest for 10 minutes before carving. Serve garnished with fresh parsley. Enjoy your flavorful fall dinner!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Honey Mustard Glazed Chicken
Honey Mustard Glazed Chicken is a delectable and comforting dish that beautifully combines the sweetness of honey with the tanginess of mustard. This dish is perfect for fall dinners, creating a sticky glaze that caramelizes beautifully during roasting, leaving you with a succulent chicken that pairs wonderfully with seasonal sides like roasted vegetables or mashed potatoes.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Honey | 1/3 cup |
| Dijon mustard | 1/4 cup |
| Olive oil | 3 tablespoons |
| Garlic | 4 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fresh thyme | 2 tablespoons, chopped |
| Chicken broth | 1 cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together honey, Dijon mustard, olive oil, minced garlic, salt, and black pepper to create the glaze.
- Rub the glaze all over the chicken and place it in a roasting pan. Pour chicken broth around the chicken.
- Roast for approximately 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C) and the glaze is caramelized.
- Let the chicken rest for 10 minutes before carving. Garnish with fresh thyme and serve. Enjoy your delightful fall dinner!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Mediterranean Roasted Chicken
Mediterranean Roasted Chicken is a flavorful and aromatic dish that brings the essence of the Mediterranean to your fall dinner table. With a blend of herbs, spices, and zesty lemon, this roasted chicken is infused with vibrant flavors that will transport you to sunny shores. Serve it with a side of roasted potatoes or a fresh salad for a complete and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 1/4 cup |
| Lemon | 1, juiced and zested |
| Garlic | 5 cloves, minced |
| Dried oregano | 2 teaspoons |
| Dried thyme | 2 teaspoons |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fresh parsley | 1/4 cup, chopped |
| Chicken broth | 1 cup |
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and black pepper to make a marinade.
- Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Place the chicken in a roasting pan and pour chicken broth around it.
- Roast the chicken for approximately 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- Let the chicken rest for 10 minutes before carving. Garnish with fresh parsley and serve. Enjoy your Mediterranean-inspired fall dinner!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Apple Cider Brined Roast Chicken
Apple Cider Brined Roast Chicken is a deliciously moist and flavorful dish that combines the sweet and tangy notes of apple cider with the savory essence of roasted chicken. This fall-inspired recipe is perfect for gatherings, as it boasts a beautiful presentation and fills your home with the comforting aroma of spices and herbs.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Apple cider | 4 cups |
| Water | 4 cups |
| Kosher salt | 1/2 cup |
| Brown sugar | 1/4 cup |
| Garlic cloves, crushed | 4 |
| Fresh thyme | 4 sprigs |
| Black peppercorns | 1 tablespoon |
| Bay leaves | 2 |
| Olive oil | 1/4 cup |
| Onions, quartered | 2 |
| Fresh rosemary | 2 sprigs |
Cooking Instructions:
- In a large pot, combine apple cider, water, kosher salt, brown sugar, crushed garlic, thyme, peppercorns, and bay leaves. Bring to a boil, then remove from heat and let cool.
- Once the brine is cool, submerge the whole chicken in the brine, cover, and refrigerate for 4-12 hours.
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the brine and pat it dry. Rub olive oil all over the chicken and season with salt and pepper. Place the quartered onions and rosemary inside the cavity of the chicken.
- Roast the chicken in a roasting pan for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- Let the chicken rest for 10 minutes before carving. Serve with your favorite fall veggies or side dishes. Enjoy your Apple Cider Brined Roast Chicken!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Cranberry and Thyme Roasted Chicken
Cranberry and Thyme Roasted Chicken is a flavorful and vibrant dish that perfectly captures the essence of fall. The sweet-tartness of cranberries complements the savory herbs, particularly thyme, giving the roast chicken a festive and aromatic twist. This dish is not only fantastic for weeknight dinners but also a great centerpiece for holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Fresh cranberries | 2 cups |
| Fresh thyme | 4 sprigs |
| Olive oil | 1/4 cup |
| Garlic cloves, minced | 4 |
| Chicken broth | 1 cup |
| Honey | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Onion, quartered | 1 |
| Lemon, sliced | 1 |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the cranberries, garlic, honey, salt, pepper, and half of the thyme.
- Pat the chicken dry and rub olive oil all over it. Season generously with salt and pepper.
- Stuff the cavity with the cranberry mixture, quartered onion, lemon slices, and remaining thyme.
- In a roasting pan, pour chicken broth and place the chicken breast-side up. Roast for about 1 hour to 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or sides of your choice. Enjoy your Cranberry and Thyme Roasted Chicken!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Spicy Paprika Roasted Chicken
Spicy Paprika Roasted Chicken is a warm and inviting dish that brings a bold flavor to your fall dinners. This recipe uses smoked paprika, which adds a deep, rich smokiness alongside a hint of spice, making it a perfect companion for cool autumn evenings. The roasted chicken can be served with seasonal vegetables for a hearty meal that will please family and friends.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Smoked paprika | 2 tablespoons |
| Olive oil | 1/4 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Cayenne pepper (optional) | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fresh rosemary or thyme | 4 sprigs |
| Lemon, quartered | 1 |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper with olive oil to form a paste.
- Pat the chicken dry and rub the paste all over the chicken, making sure to get under the skin for maximum flavor.
- Stuff the cavity with quartered lemon and fresh herbs.
- Place the chicken in a roasting pan and roast for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for 10-15 minutes before carving. Serve with your favorite roasted vegetables and enjoy your Spicy Paprika Roasted Chicken!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Balsamic Glazed Chicken With Brussels Sprouts
Balsamic Glazed Chicken with Brussels Sprouts is a delicious and vibrant dish that perfectly embodies the flavors of fall. The rich sweetness of balsamic vinegar marries beautifully with the robust flavors of roasted chicken, while the caramelized Brussels sprouts add a nutty crunch to each bite. This dish is not only flavorful but also makes a stunning presentation for your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Balsamic vinegar | 1/2 cup |
| Honey | 1/4 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Brussels sprouts, halved | 1 pound |
| Fresh thyme | 2 teaspoons |
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, salt, and black pepper.
- Pat the chicken dry and place it in a roasting pan, then brush the balsamic mixture over the chicken and inside the cavity.
- Toss the halved Brussels sprouts in the remaining balsamic mixture, then arrange them around the chicken in the roasting pan.
- Roast the chicken and Brussels sprouts for about 1 hour to 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for 10-15 minutes before carving. Serve with the Brussels sprouts and enjoy your Balsamic Glazed Chicken with Brussels Sprouts!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Autumn Spice Roasted Chicken
Autumn Spice Roasted Chicken is a hearty and aromatic dish that captures the essence of the fall season. Infused with warm spices like cinnamon and nutmeg, this roasted chicken becomes a comforting centerpiece for any autumn dinner. The fragrant herbs and earthy vegetables roasted alongside create a delightful harmony of flavors that will leave your guests asking for seconds.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 2 tablespoons |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Garlic, minced | 4 cloves |
| Fresh rosemary | 2 tablespoons |
| Carrots, chopped | 4 medium |
| Yukon gold potatoes, cubed | 4 medium |
| Onions, quartered | 2 medium |
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together olive oil, salt, black pepper, cinnamon, nutmeg, and minced garlic to create a spice blend.
- Pat the chicken dry, then rub the spice blend all over the chicken and inside the cavity.
- Arrange the chopped carrots, cubed potatoes, and quartered onions in a large roasting pan, placing the chicken on top of the vegetables.
- Roast the chicken for about 1 hour to 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving and serve with the roasted vegetables for a delightful autumn meal. Enjoy your Autumn Spice Roasted Chicken!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Roasted Chicken With Squash and Sage
Roasted Chicken with Squash and Sage is a quintessential fall dish that beautifully combines the savory flavors of roasted chicken with the sweet and nutty profile of autumn squash. Infused with fragrant sage, this meal is not only filling but also captures the essence of seasonal cooking, making it perfect for cozy family dinners.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 3 tablespoons |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Fresh sage, chopped | 3 tablespoons |
| Garlic, minced | 4 cloves |
| Butternut squash, cubed | 1 medium |
| Red onion, quartered | 1 medium |
| Carrots, chopped | 2 medium |
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine olive oil, salt, black pepper, cinnamon, and minced garlic to make a marinade.
- Rub the marinade all over the chicken and inside the cavity, then sprinkle chopped sage over the top.
- In a large roasting pan, spread the cubed butternut squash, quartered red onion, and chopped carrots, placing the chicken on top.
- Roast in the oven for 1 hour to 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for 10-15 minutes before carving, and serve with the roasted vegetables for a delicious fall meal. Enjoy your Roasted Chicken with Squash and Sage!
Garlic and Lemon Herb Roast Chicken
Garlic and Lemon Herb Roast Chicken is a delightful fall dish that brings warmth and brightness to your dinner table. The juicy roasted chicken, infused with the tangy flavor of lemon and aromatic herbs, creates an enticing aroma that fills the kitchen. This dish is perfect for a family gathering or a cozy weeknight dinner, and pairs wonderfully with seasonal sides.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 4 tablespoons |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Garlic, minced | 6 cloves |
| Fresh lemon, juiced | 2 large |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
| Lemon slices | 1 lemon |
Cooking Instructions:
- Preheat your oven to 430°F (220°C).
- In a bowl, whisk together olive oil, salt, black pepper, minced garlic, lemon juice, thyme, rosemary, and parsley to create the herb mixture.
- Rub the herb mixture all over the chicken and inside the cavity, then stuff lemon slices inside the chicken.
- Place the chicken in a roasting pan and roast for 1 hour to 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes, carve, and serve with your favorite fall sides. Enjoy your Garlic and Lemon Herb Roast Chicken!
