Taste 6 luxurious chicken meat with vegetables. You will fall in love!

Simple, easy on ingredients, healthy and delicious at the same time.

These are our recipes for chicken on vegetables 6 times differently!

Try the slow cooker version or perhaps baked with tomatoes or root vegetables.

You will enjoy!

Autumn roast chicken

Enjoy this delicacy from one oven not only during autumn days. The preparation is easy and the flavors are delicious! The combination of chicken, seasonal vegetables, apples and bacon is irresistible.

Ingredients

• 5 chicken thighs with bone and skin
• 4 tablespoons of olive oil
• 1 and 1/2 tablespoons of red wine vinegar
• 3 cloves of garlic, chopped
• 1 tablespoon each of chopped fresh thyme, sage, and rosemary
• salt and freshly ground black pepper
• 1 large sweet potato (about 450 g), unpeeled, cut into 2 cm cubes
• 500 g Brussels sprouts, cut in half
• 2 medium red apples, cored and cut into crescents about 3/4 inch thick
• 2 shallots, peeled and cut into slices about 2 cm thick
• 4 slices of smoked bacon, cut into 2.5 cm pieces
• 2 tablespoons chopped parsley, for garnish (optional)

Method

1. Preheat the oven to 230 degrees Celsius.
2. Put 2 tablespoons of olive oil, red wine vinegar, garlic and herbs in a resealable bag.
3. Add the chicken, season with salt and pepper, then seal the bag and massage the mixture over the chicken to distribute the herbs evenly.
4. Set aside and let rest for a while.
5. Spread the sweet potatoes, Brussels sprouts, apples and shallots on a 45 x 33 cm baking sheet.
6. Drizzle with the remaining 2 tablespoons olive oil, then toss and season with salt and pepper to taste.
7. Spread into an even layer.
8. Place the chicken thighs on top of the vegetable/apple layer.
9. Separate any pieces of bacon that might be stuck together, then sprinkle the bacon over the vegetable and apple mixture.
10. Bake in the preheated oven until the chicken and vegetables are golden brown, about 30-35 minutes.
11. Grill during the last few minutes to make the chicken nicely golden and crispy.
12. Garnish with parsley if desired and serve warm.

Creamy chicken with spring vegetables from one pan

Amazingly crispy chicken with carrots, mushrooms and asparagus, all cooked in a luxurious herb cream sauce! Does that sound delicious? And even better this dish tastes. See for yourself!

Ingredients

• 6 boneless and skinless chicken thighs
• salt and freshly ground pepper to taste
• 2 tablespoons of butter
• 1 and 1/2 cups chicken stock
• 1/4 cup whipping cream
• 1 and 1/2 spoons of plain flour
• 3 cloves of garlic, pressed
• 1 shallot, chopped
• 3 carrots, peeled and cut into approx. centimeter diagonal slices
• 230 g of mushrooms
• 1/4 cup dry white wine
• 500 g of asparagus, chopped
• 1 and 1/2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh tarragon

Method

1. Preheat the oven to 200 degrees Celsius.
2. Salt and pepper the chicken thighs to taste.
3. Melt the butter in a large oven-safe skillet over medium-high heat.
4. Add the chicken, skin side down, and cook on both sides until golden brown, about 2-3 minutes per side.
5. Place in the oven and roast until the meat is cooked through, until it reaches an internal temperature of 80 degrees Celsius, about 25-30 minutes.
6. Set the chicken aside and keep warm.
7. In a medium bowl, combine the chicken stock, cream and flour.
8. Set aside.
9. Add the garlic and shallots to the pan and sauté, stirring often, until fragrant, about 2 minutes.
10. Stir in carrots and mushrooms and sauté until softened, about 4-5 minutes.
11. Stir in the wine and stock mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil.
12. Stir in the asparagus and cook until crisp-tender, about 3-4 minutes.
13. Stir in dill and tarragon and cook until fragrant, about 1 minute.
14. Season with salt and pepper, to taste.
15. Return the chicken to the pan.
16. Serve immediately.

Natural chicken slices with tomatoes

Tomatoes are a popular vegetable suitable for baking. Try the combination of chicken with tomatoes, soy sauce and cheese and you will be licking your lips!

INGREDIENTS

• olive oil
• 400 g of chicken breast
• about 3 tomatoes
• 3 spoons of white yogurt
• ground sweet pepper
• salt
• hard cheese
• soy sauce

METHOD

1. Fry the chopped tomatoes in oil.
2. Salt them and season with soy sauce.
3. Finally, add the plain yogurt.
4. Cut the chicken breast into slices, salt, sprinkle with ground pepper and fry on both sides in a frying pan.
5. Simmer the meat for a while until it becomes soft.
6. Thicken the juice with solamyl.
7. On a plate, decorate the chicken slice with roasted tomatoes and sprinkle with grated cheese.

Baked chicken on root vegetables

Learn how to make juicy, flavorful, and golden browned chicken every time! This recipe, in which we will bake chicken on root vegetables, is simple and perfect for winter weather, because it warms up beautifully. Enjoy it!

Ingredients

• approx. 2 kg of whole chicken
• 8 cloves of garlic, peeled
• 8 sprigs of thyme plus 1 teaspoon of fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• 500 g of turnips
• 500 g of radish – turnip
• ▢ 3/4 pound baby carrots
• 1 medium yellow onion
• 500 g red baby potatoes
• 6 tablespoons of vegetable oil
• 4 tablespoons butter, softened
• salt and freshly ground black pepper to taste

Method

1. Remove the neck and giblets from the chicken cavity, if included.
2. Remove any feathers from the skin with kitchen tweezers.
3. Let the chicken sit at room temperature for 1-1/2 hours before baking.
4. Peel and quarter the onion (leave the root intact).
5. Peel and cut the turnip and radish – turnip into 2 cm wedges.
6. Toss all the vegetables with 4 cloves of garlic, 3 sprigs of thyme and 1/4 cup of oil in a large roasting pan.
7. Season with salt and pepper.
8. Preheat the oven to 250 degrees Celsius.
9. In a small bowl, mix 2 tablespoons of softened butter with 1 teaspoon each of fresh thyme leaves and parsley.
10. Season with a pinch of salt and some pepper.
11. Gently loosen the space between the meat and the skin with your fingertips or a spoon. (Be careful not to tear the cuticle.)
12. Spread the herb butter evenly under the skin near the breast.
13. Season the chicken cavity well with salt and pepper.
14. Add 4 cloves of garlic and 5 sprigs of thyme and rub them against the walls of the cavity.
15. Tuck the wings under the body and loosely tie the legs together with kitchen string.
16. Brush the chicken with the remaining oil and sprinkle generously with salt and pepper.
17. Spread the remaining butter on the breasts.
18. Place the chicken on top of the root vegetables and bake for 25 minutes.
19. Reduce the oven temperature to 200 degrees Celsius and continue to roast for 45 minutes until the thickest part of the thigh (from the bone) reads 74 degrees C on a thermometer.
20. If it is undercooked, continue cooking until the chicken reaches the desired temperature.
21. Place the chicken on a cutting board, cover loosely with foil and let rest for 15 minutes.
22. Check the vegetables for doneness and return them to the oven to crisp them up if necessary while the chicken rests.
23. Toss gently with the pan juices before serving.
24. Carve the chicken and serve.

Chicken pieces with vegetables and coconut milk

If you are the proud owner of a slow cooker, then definitely give this recipe a try! Chicken and vegetables are made special with a fragrant mixture of spices and a good dose of aromatic flavors, which are added by garlic and ginger. All this is softened with coconut milk. Serve with steamed rice and you will conjure up a completely luxurious and simple dish.

Ingredients

• 4 cloves of garlic, peeled
• about 30 g of ginger, roughly chopped
• 1 small sweet onion, peeled and quartered
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• approx. 1,100 g boneless skinless chicken thighs, cut into larger pieces
• 2 cans of coconut milk, unshaken
• 2 tablespoons of cornstarch
• 1 can of baby popcorn
• 1 cup peas or frozen vegetables of your choice

To taste:

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 and 1/2 teaspoons ground turmeric
• 1 teaspoon of salt

Method

1. Mix the spices and set aside.
2. In a small food processor, combine the garlic, ginger and onion and pulse until a paste forms.
3. Heat the olive oil in a large saucepan and melt the butter.
4. Add the paste and mix well.
5. Sauté for a few minutes and then add the spice mix.
6. Sauté for 2-3 minutes, stirring constantly.
7. Move the garlic, onion and ginger to one side of the pot and add the chicken pieces to the pot.
8. Lightly sear the chicken on all sides and use a sturdy wooden spoon to move it around the pot.
9. It should be thoroughly coated with the spice mixture.
10. Transfer everything to the slow cooker.
11. Open the cans of coconut milk and use a tablespoon to remove the cream from the top.
12. You should have about 1 cup of it.
13. Pour the coconut milk over the chicken.
14. Drain the corn cobs and cut them in half.
15. Add to slow cooker.
16. Cook everything on LOW for 4 hours.
17. Whisk the cornstarch with the coconut cream until smooth and add to the chicken.
18. Mix well.
19. Add frozen peas or other vegetables of your choice.
20. Cook for another half hour or until the chicken is cooked through and the vegetables are hot.
21. Serve with rice.

Chicken with vegetables and olives

This version of chicken with vegetables is quick and easy to prepare, and the combination of olives, tomatoes, peppers, chicken and basil is really delicious.

Ingredients

• 1 kg of chicken breasts, thighs or drumsticks
• 4 medium potatoes, peeled and diced
• 1 large onion, cut into wedges
• 2 cups cherry tomatoes or quartered regular tomatoes
• 6 cloves of pressed garlic
• 1 red pepper, roughly chopped
• 1 cup Kalamata olives
• 4 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon of smoked paprika
• salt and pepper to taste
• 3 chopped basil leaves

Method

1. Preheat the oven to 190 °C.
2. Add the potatoes, onions, tomatoes, peppers and olives to a large bowl and place the chicken in another bowl.
3. Add half of the garlic, oil, vinegar, salt, pepper and paprika to the vegetables and the other half to the chicken.
4. Mix everything well.
5. Pour the vegetables into a large 23×33 cm baking dish.
6. Place the chicken on top of the vegetables.
7. Bake for 1 hour or until the chicken is cooked through and the potatoes are tender.
8. Sprinkle fresh basil all over the chicken and vegetables.
9. Serve, basting the chicken with a little of the juices from the baking dish.

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