Time 1h Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Time 2h25m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 385 degrees F (196 degrees C). Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet. Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken. Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375. Add a small amount of water to a 2 quart saucepan; bring to boiling. Add carrots and potatoes; return to boiling. Cook, covered for 8 minutes. Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken and pat dry. Spray a 9 x 9 x 2" baking pan with nonstick cooking spray. Brush chicken with half of the dressing mixture. Place chicken in baking pan. Bake, uncovered for 10 minutes. Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. Place chicken on a serving platter. Toss tomatoes with vegetables. Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.
Time 1h35m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.
