chicken and vegetables Archives • Family Around the Table

Maple Glazed Chicken

November 10, 2015 by 1particularhrbr Leave a Comment

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This recipe has been in my “to-try” file for so long, I’m not sure Perdue offers the product you were originally intended to use any more! What made me try it now, after all these years? Fall, Autumn, whatever you prefer to call the season. This recipe really speaks Fall to me. Roasting chicken and vegetables in one pan also means easy clean-up duty. It’s hard to find small new potatoes in my area so I went with red potatoes and cut them into quarters or smaller if they were really large. I used bone-in breasts and thighs but you could use other pieces as well. I don’t recommend using boneless pieces in this recipe because the vegetables and chicken would not cook evenly. Add a nice crusty roll or crescent rolls and you have a complete meal in one pan. The week 28 recipe in the 52 Week New Recipe Challenge is Maple Glazed Chicken.

Maple Glazed Chicken

4 Bone-in chicken breasts

3/4 cup pure maple syrup

3 tablespoons Dijon mustard

Salt and pepper to taste

16 small new potatoes, scrubbed or larger red potatoes cut into quarters

1 bag baby carrots

1 cup frozen pearl onions

Preheat oven to 350 degrees F. Arrange chicken, potatoes, carrots and pearl onions in large baking dish. (I had to use one larger than 9 x 13.)

In a small bowl whisk maple syrup, mustard, salt and pepper. Pour over chicken and vegetables and toss to coat. Bake, uncovered 50 – 60 minutes or until juices run clear and chicken is well glazed. Baste chicken and vegetables frequently with syrup mixture.

Makes 4 servings.

Adapted from www.perdue.com

Onion Roasted Chicken and Vegetables

January 19, 2015 by 1 Comment

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My Mom had 2 blank cloth-bound journal books that she taped clipped recipes in. She also hand-wrote many, many more. She was a recipe collector just like me. Now that she is no longer with me, I look through her recipes often. She also had 2 recipe boxes that I cherish. This particular recipe I found one evening while I was trying to decide what to make with the chicken in my refrigerator. It sounded good, we love roasted vegetables, and I had all of the ingredients. Although I used all breasts because I had them, you could use thighs too. I wouldn’t suggest legs or wings as they may dry out before the vegetables were done. You could mix up the vegetables too. Try adding some onions or substituting sweet potatoes for the russet potatoes.

This is such an easy recipe. Peel the carrots, chop. Wash the potatoes, no need to peel, chop. Mix, put in your baking dish, bake and enjoy! If you’re making this for a larger crowd, use 2 envelopes of the onion soup mix and 1/2 a cup of oil.

Oven Roasted Chicken and Vegetables

1 envelope Lipton Recipe Secrets Onion Soup Mix

1/4 cup vegetable oil

1/2 teaspoon garlic powder

4 bone-in chicken breast halves

1 pound all-purpose potatoes, cut into chunks

2 carrots, sliced

Preheat oven to 450 degrees F.

In large bowl add soup mix, oil and garlic powder. Whisk until combined. Add remaining ingredients and toss to coat chicken and vegetables evenly. Empty chicken and vegetables into large roasting pan. Arrange chicken breast side up. Bake, uncovered, basting halfway through, 45 minutes or until chicken and vegetables are done.

Makes 4 servings.

Spatchcocked Chicken with Vegetables

September 6, 2010 by Leave a Comment

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I recently read about spatchcocked chicken in a magazine and knew I had to try it. Spatchcocking is more of a method than a recipe. To spatchcock a chicken all you do is place the whole chicken breast side down and, using kitchen shears, cut out the backbone. Start on the side of the backbone and cut up the side of the bone. Once that is done, turn the chicken around and cut up the side of the backbone to remove it. Once the backbone is out, clean out the inside of the chicken and pat dry. Place chicken, breast side up, and gently press on the breast bone to flatten the chicken. Now you are ready to roast the bird.

Roasted spatchcocked chicken and vegetables — Roasted Spatchcocked Chicken and Vegetables Ready to Serve

Roast Spatchcocked Chicken & Vegetables

1 Spatchcocked chicken

5 Red potatoes, quartered

5 Carrots, peeled and cut into 1″ chunks

1 cup vegetable stock

2 garlic cloves, minced

Olive oil for drizzling

Salt & Pepper to taste

Preheat oven to 350 degrees F.

Place chicken in roasting pan. Surround with potatoes and carrots. Season all with salt, pepper and minced garlic. Drizzle chicken and vegetables with olive oil, about 2 tablespoons. Pour vegetable stock in bottom of pan. Roast chicken at 350 degrees F for 1 hour to 1 hour and 15 minutes. Remove from oven and let rest for 5 minutes before serving. Serves 4 – 1/4 chicken each.

If you want to try spatchcocking, it’s really easier than you think. If you’ve ever cut up a whole chicken, you can cut out the backbone. This chicken cooked evenly and a more quickly than roasting the whole bird. Feel free to add veggies you like. You could certainly use fennel, quartered onions or sweet potatoes. This dinner reminded me of fall. My family was pleasantly surprised with the meal and I know it will be a favorite for years to come. I also served a recipe I got from Ina Garten, The Barefoot Contessa, for zucchini pancakes. Look for that post soon!

Maple Glazed Chicken

Onion Roasted Chicken and Vegetables

Spatchcocked Chicken with Vegetables

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