Chicken On A Bed Of Vegetables Recette

This irresistible recipe for Chicken on a Bed of Roasted Vegetables is a healthy, easy, and delicious one-pan meal perfect for busy weeknights or a casual dinner party. Juicy, flavorful chicken thighs are nestled on a bed of perfectly roasted potatoes, mushrooms, green beans, and onions, all infused with a tangy mustard-sherry sauce. Roast garlic cloves add a pungent kick (optional!), and crispy breadcrumbs provide a satisfying crunch. This recipe is easily customizable – swap in your favorite vegetables for a unique twist each time! Serve with a fresh salad for a complete and satisfying meal.

Préparation 20 min

Cuisson 95 min

Calories 733.6 kcal

Protéines 77g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chicken On A Bed Of Vegetables

4 bone-in, skin-on chicken thighs (about 2 lbs)
Spicy Brown Mustard
Brown Sugar
3 tbsp olive oil, plus 1 tsp for garlic
Dry Sherry
2 tbsp water
2 lbs potatoes, peeled and thinly sliced
Button Mushroom
2 tbsp chopped fresh parsley
1 lb green beans, trimmed and thinly sliced
1 medium onion, chopped
Bulb Of Garlic
Seasoning Salt
Coarse Black Pepper
1 tbsp breadcrumbs

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Comment préparer Chicken On A Bed Of Vegetables

Preheat oven to 350°F (180°C).
Wash and prepare vegetables: Peel and thinly slice 2 lbs potatoes. Clean and slice 8 oz mushrooms. Trim and thinly slice 1 lb green beans. Chop 1 medium onion.
Grease a large, oven-safe dish with 2 tbsp butter.
Layer the potatoes in the bottom of the dish. Season lightly with salt and pepper.
Scatter the mushrooms and 2 tbsp chopped fresh parsley over the potatoes. Season lightly.
Layer the green beans over the mushrooms, followed by the chopped onion. Season lightly.
Arrange 4 bone-in, skin-on chicken thighs (about 2 lbs) on top of the vegetables.
In a bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp brown sugar, 3 tbsp olive oil, 2 tbsp dry sherry, and 2 tbsp water.
Pour the sauce evenly over the chicken thighs. Season lightly with salt and pepper. Sprinkle 1 tbsp breadcrumbs over each thigh.
Cut the top off a whole garlic bulb, exposing the cloves. Place the bulb in the center of the dish and drizzle with 1 tsp olive oil.
Bake for 60-75 minutes, or until the vegetables are tender and the chicken is cooked through (internal temperature of 165°F).
Test for doneness by inserting a fork into the vegetables; they should offer no resistance.
Slit the roasted garlic cloves with a knife and squeeze the paste over the chicken thighs. Spread with a knife.
Serve immediately. Leftover roasted garlic is delicious on toast!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

37g

Fat

37g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes European The Americas American Healthy Gluten Free Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Healthy Main Dish Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chicken On A Bed Of Vegetables ?

Chicken On A Bed Of Vegetables prend environ 115 minutes du début à la fin — environ 20 minutes de préparation et 95 minutes de cuisson.

Combien de calories contient Chicken On A Bed Of Vegetables ?

Chicken On A Bed Of Vegetables contient environ 733.6 calories par portion, avec environ 77 g de protéines, 24 g de glucides et 46 g de lipides.

De quels ingrédients ai-je besoin pour Chicken On A Bed Of Vegetables ?

Les principaux ingrédients de Chicken On A Bed Of Vegetables sont Chicken Thighs, Spicy Brown Mustard, Brown Sugar, Olive Oil, Dry Sherry, Water. Consultez la liste complète avec les quantités ci-dessus.