Preparing the Vegetables 4. Boil the Carrots. Boil chopped carrots in salted water for 5 minutes, then drain.. 5. Steam the Broccoli. Steam broccoli for 4 minutes—just enough to keep its bright ...

Roast for approximately 1 hour, or until the internal temperature of the chicken reaches 165F (74C). 5) Rest and Serve: Remove the dish from the oven and let the chicken rest for about 10 minutes.

"These Greek chicken meatballs are flavored with fresh herbs, lemon, and feta," says Recipe Tester and Developer Juliana Hale. "They turn out nicely moist and can either be baked or made in the air ...

Nestle the chicken skin up in the vegetables and add any accumulated juices. Transfer the skillet to the oven and cook until the thickest part of the breast reaches about 160°F, 20 to 25 minutes.

So I start with boiling the chicken first, adding some water, onions, salt, and some herbs so all this stuff to make a good chicken stock. So, like, I use the broth later to be cooking the vegetables.

1. Set the oven at 425 degrees. Have on hand a large roasting pan. 2. Cut four 1/4-inch-thick slices from the lemon and reserve the remaining lemon.

Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the veggies are tender. 6. Slice the chicken breasts and divide the vegetable into 4 equal servings.

Beat the heat with these vibrant sheet-pan chicken dinners. Every recipe roasts on one pan for easy cleanup and shows off peak-summer produce.

Using tongs, transfer the chicken and vegetables to a platter; tent with foil. With the tongs, squeeze the juice from the orange quarters onto the baking sheet; discard the quarters.