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Readers seem to agree. Our Roast Chicken With Vegetables and Potatoes ticks all the boxes; it's a five-star recipe and one of the most sought-after dishes in the Martha Stewart collection. This is ...
View Recipe. Romesco sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to this one-pan meal of roasted chicken and vegetables.
This spatchcock chicken is smothered with flavorful herb butter and roasted over a bed of vegetables making it a perfect sheet pan dinner recipe!
Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back, tuck under chicken. Sprinkle with 1/2 teaspoon salt and the pepper. Place chicken, breast side down, in a shallow roasting pan. Bake at 425 for 30 minutes. Turn chicken over. Baste chicken with pan drippings.
Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil ...
Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper.
Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates. 4. Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes.
Remove the chicken from the oven, transfer to a plate, and tent with foil to keep warm. Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan ...