Best 2 Country Style Chicken And Vegetables Recipes

Are you looking for a flavorful and hearty meal that combines tender chicken and an array of colorful vegetables? If so, country-style chicken and vegetables is the perfect dish for you! This classic comfort food features tender chicken pieces cooked in a flavorful sauce, surrounded by an array of roasted or steamed vegetables. With its simple preparation and satisfying taste, country-style chicken and vegetables is a great option for busy weeknights or special occasions alike. So gather your ingredients and let's get started on creating a delicious and wholesome meal that the whole family will love.

Here are our top 2 tried and tested recipes!

COUNTRY STYLE CHICKEN AND VEGETABLES

Country Style Chicken and Vegetables image

Absolutely delicious!!! My family wolfed it down in record time. Perfect for Sunday dinners, versatile and very easy to make. Would do just fine with lamb , beef or a whole chicken. Will definitely make again and again!

Provided by byZula

Categories One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 large garlic cloves, coarsely chopped
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
3 large portabella mushrooms, cut into 1-inch pieces
2 lbs small red potatoes, cut into quarters
4 medium sized carrots, peeled and cut into 1 inch pieces
1 medium sized onion, cut into eighths
6 chicken quarters
2/3 cup chicken broth
1 cup chicken broth

Steps:

Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
Remove the chicken and vegetables to a serving dish, keep warm.
Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
Pour pan juices over chicken and vegetables and serve.

Nutrition Facts : Calories 247.7, Fat 9.8, SaturatedFat 1.4, Sodium 641.4, Carbohydrate 35.8, Fiber 5.6, Sugar 4.8, Protein 6.2

COUNTRY-STYLE CHICKEN AND VEGETABLES

Country-Style Chicken and Vegetables image

Number Of Ingredients 11

Ingredients

1/2 to 1 cup homemade Chicken Broth, or store-bought
4 cloves garlic (large), finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
salt and freshly ground black pepper
1 (10-ounce) package white mushrooms halved or quartered if large
6 medium boiling potatoes, peeled and cut into eights
2 medium carrots, cut into 1-inch chunks
1 medium onion, cut into eights
1 chicken (about 3 1/2 pounds), cut into 8 serving pieces

Steps:

1 Prepare the chicken broth, if necessary. Place a rack in the center of the oven. Preheat the oven to 450°F. Choose a baking pan large enough to hold all of the ingredients in a single layer, or use two pans. Oil the pan or pans. 2 Place the garlic, parsley, and rosemary in a small bowl and mix with the oil. Add salt and pepper to taste. 3 Scatter the mushrooms, potatoes, carrots, and onions in the pan. Add half the herb mixture and toss well. Brush the remaining herb mixture over the chicken pieces. Place the chicken skin-side up in the pan, arranging the vegetables around them. 4 Bake for 45 minutes. Baste the chicken with the pan juices. If the chicken seems dry, add a little of the chicken broth. Continue to bake, basting occasionally, 15 minutes more, or until the chicken juices run clear when pierced in the thickest part of the thigh with a knife and the potatoes are tender. If the chicken is not brown enough, run the pans under the broiler for 5 minutes or until the skin is browned and crisp. 5 Transfer the chicken and vegetables to a serving platter. Tip the pan and skim off the fat with a large spoon. Place the pan over medium heat. Add about 1/2 cup of the chicken broth and scrape the bottom of the pan. Bring the juices to a simmer and cook until slightly reduced, about 5 minutes. 6 Pour the juices over the chicken and vegetables and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Mise en place: Before you start cooking, make sure all of your ingredients are prepped and ready to go. This will help you stay organized and avoid scrambling during the cooking process.
Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Whenever possible, use fresh, organic, and locally-sourced ingredients.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different vegetables, spices, and herbs to create your own unique dish.
Cook the chicken thoroughly: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Serve immediately: This dish is best served immediately after cooking, while the chicken is still hot and juicy.

Conclusion:

Country-style chicken and vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and straightforward instructions, this recipe is sure to become a family favorite. So next time you're looking for a quick and tasty dinner, give this recipe a try.