Best Roasted Vegetable Chicken Recipes

ROASTED VEGETABLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
• Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
• Prepare grill.
• Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
• Combine all ingredients for the vinaigrette, with a whisk.
• Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO

Steps:

• For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
• Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
• Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
• For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
• To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.

ROASTED WHOLE CHICKEN WITH PEACH CHUTNEY; GRILLED WILD MUSHROOM AND VEGETABLE SALAD

Steps:

• Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.
• Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.
• Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

CHICKEN AND ROASTED VEGETABLE SALAD

Steps:

• In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.
• Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC

Steps:

• Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
• Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.

ROASTED CHICKEN AND VEGETABLE SOUP

Steps:

• Place water in a large pot. Add the chicken base and stir well.
• Add all vegetables and turn on medium heat, bringing to a boil.
• Turn down to a simmer.
• Cook for about 30 minutes add seasoning and bring back to a boil.
• Dump in pasta and cook till tender/firm.
• Add the diced chicken and cook about 5 more minutes.
• Freezes well.

SKINNY CHICKEN AND ROASTED VEGETABLE PANINIS

Steps:

• Heat oven to 450° F. Line 2 cookie sheets with foil, and spray with cooking spray.
• In small bowl, mix salt, olive oil and vinegar.
• Using pastry brush, brush zucchini and onion with vinegar mixture; reserve remaining mixture. Place zucchini and onion in single layer on 1 of the cookie sheets. Place tomatoes on second cookie sheet. Roast 25 to 30 minutes, turning once, until zucchini and onions are golden brown and tomatoes give up most of their juices, rotating pans halfway through baking.
• Meanwhile, roast bell pepper over open gas flame (or under broiler) until blackened on all sides. Transfer to medium bowl, and cover with plastic wrap. Let steam 5 minutes, then transfer to cutting board. Cut off top of bell pepper, then use sharp knife to scrape blackened skin from flesh. Cut flesh into 1-inch strips.
• Spray panini grill with cooking spray; heat to medium-high heat.
• Divide vegetables between 2 slices of bread. Brush remaining vinegar mixture over veggies. Top with chicken, basil, then cheese. Top with second slice of bread. Place sandwiches in panini grill; grill 4 to 5 minutes or until cheese is melted and bread is thoroughly toasted.

ROASTED VEGETABLE AND CHICKEN WRAP

Steps:

• Heat oven to 450 degrees. In a small bowl, combine the shredded chicken and mayonnaise, if using, and set aside. Drizzle the head of garlic and beet with 1 tablespoon olive oil for each, and wrap each separately in foil. Place in the oven to cook until tender, 45 to 60 minutes. Remove from oven, and let cool. When cool enough to handle, peel beet, and cut into 1/2-inch pieces; set aside. Squeeze garlic from skins; set aside.
• Place the sweet potato, parsnip, 3 tablespoons olive oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Place the mixture in a large roasting pan in the oven, and roast, turning vegetables as necessary, until vegetables are starting to soften, 15 to 20 minutes.
• Meanwhile place zucchini, yellow pepper, red pepper, beans, apple, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Add to the partly roasted vegetables, and continue to roast until vegetables are tender, about 15 minutes more. Remove from oven, and set aside to cool to room temperature.
• Melt the butter in a medium skillet set over medium-low heat. Add the Vidalia onion, and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Remove from heat, and set aside.
• Spread a quarter of the reserved roasted garlic on the center of each wrap. Divide the chicken, reserved beet, and roasted vegetables among the four wraps. Sprinkle each with a quarter of the cheese. Roll each wrap tightly in waxed or parchment paper, and slice in half before serving.

CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

Steps:

• In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.

CHICKEN AND ROASTED VEGETABLE LASAGNA

Steps:

• Dice the vegetables (about 3/4 inch) and mix with seasonings. Roast in a large shallow roasting pan at 450 degrees F. for 25 - 30 minutes stirring frequently. Mixture will be dry and just beginning to brown. Meanwhile, saute chicken in olive oil until cooked through. Combine CM1 ingredients and chill in the fridge until needed. Combine CM2 in a small bowl and set aside until needed. Lightly grease a 9x13 pan. Spread 1/3 c pasta sauce over bottom of dish. Lay oven-ready lasagna noodles on bottom and dot with ½ CM1. Spread with ½ the vegetable mixture and then ½ chicken. Pour 1 c pasta sauce over the chicken. Top the sauce with a second layer of pasta. Dot with the remaining CM1 and cover with the remaining vegetables, then chicken and 1 c pasta sauce. Top the sauce with a final layer of pasta and the remaining spaghetti sauce. Sprinkle with CM2. Cover with lightly greased foil and place in a preheated 375 degree F. oven. Bake for 30 minutes or until bubbling. Remove foil and bake uncovered another 15 minutes until golden. Remove from oven, let stand 15 minutes and cut into squares.

PESTO CHICKEN AND ROASTED VEGETABLE SANDWICH LOAF

Steps:

• Heat oven to 450 degrees. Spray 10 x 15 jelly roll pan with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• Coarsely chop the vegetables. Mix chopped vegetables, parsley, and 2 tablespoons mayonnaise; set aside.
• Mix chicken, 1/2 cup mayonnaise, and pesto in a separate bowl and set aside.
• Cut bread lengthwise into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with another bread layer. Spoon vegetable filling over bread layer. Top with another bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Cut into 8 slices; cut each slice in half vertically, making 16 appetizer portions. Store covered in refrigerator.
• NOTE: If this is to be served alongside several appetizers, I cut it into the 8 slices, and then cut those slices in half to make 16 appetizers. If it is to be served as the main dish, perhaps alongside soup or a salad, then I just cut it into 8 slices, and skip slicing those in half. It makes 8 decent sized sandwiches.

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD

Steps:

• 1. Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots, shallots and the entire envelope of Ranch seasoning. Drizzle with 1/3 cup on the vegetable oil. Mix well with hands, making sure all ingredients are coated with oil and seasoning. Transfer to a rimmed, non-stick baking sheet, spreading vegetable out to make one layer.
• 2. Roast for 30-40 minutes or until vegetables are tender and golden brown.
• 3. Meanwhile, in a 10" non-stick skillet, over medium high heat, saute the chicken breast chunks in the remaining oil for 15-20 minutes or until cooked through and pieces are browned around the edges.
• 4. To serve: Place the baby spinach in a LARGE bowl. Add the roasted vegetables and the sauteed chicken. Drizzle with the 2 tablespoons of lemon juice and toss gently to combine. Serve with lemon wedges on the side.

ROASTED CHICKEN AND VEGETABLE COBBLER

Steps:

• Position a rack in the middle of the oven and preheat the oven to 450F. Butter a 9 x 13 x 2 inch baking dish. To make the filling: Melt 4 T. of the butter in a large pot over medium heat. Add the diced onion and garlic and saute until tender, about 8 minutes. Add the chicken broth, carrots, celery, salt and pepper, lower the heat to low-medium, partially cover the pot and simmer stirring constantly, for 15 minutes. Stir in the cream, raise the heat to medium, and cook, covered until all the vegetables are tender, 12 to 15 minutes. Meanwhile, blend the remaining 8 T. butter and the flour in a small bowl to make a smooth paste. When the vegetables are tender, lower the heat and whisk the flour paste bit by bit into the broth until combined. Add the roasted chicken, peas, corn, pearl onions, fennel pollen, thyme, sage, cayenne, and nutmeg, cover the pot, and let the filling simmer, stirring occasionally, until thickened, about 10 minutes. Transfer the filling to the prepared baking dish. Arrange the unbaked biscones over the filling, leaving about 1/4 inch between them. Brush the biscones with the buttermilk and bake for 20 minutes, or until they turn golden brown. Remove from the oven and let stand for 5 minutes before serving.

CREAMY ROASTED CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
• 2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
• 3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.

MASTER BBQ SAUCE FOR RIBS, CHICKEN AND SHRIMP GRILLED VEGETABLE SLAW AND 'ROASTED POTATOES'

Steps:

• BBQ Sauce:
• In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.
• For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
• Vegetable Slaw:
• In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice, taste, and season again.
• Roasted Potatoes:
• In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
• Plating:
• On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.

CHICKEN AND ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400°F.
• Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
• Cut potatoes into 3/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
• Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
• Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
• In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
• Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
• Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
• Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.

ROASTED VEGETABLE AND CHICKEN MANICOTTI

Steps:

• Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
• While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
• Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
• Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN

Steps:

• Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
• While pin nuts are toasting, put remaining 9 ingredients in a food processor.
• When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
• In a large pot, start boiling water for pasta.
• Preheat oven to 375 degrees.
• While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
• Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
• Heat oil in oven proof skillet over medium-high heat.
• Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
• Add tomatoes and scallions to chicken and place skillet into preheated oven.
• Cook chicken for 15-20 minutes.
• When chicken is done, remove from oven.
• Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.