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Roasted Chicken without basil lettuce

Found 9 recipes

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Roasted Chicken With Spring Vegetables and[...]

1 (3 lb) whole chickens 12 medium red potatoes, trimmed around center 12 asparagus spears , trimmed, halved crosswise 3 carrots , cut into sticks olive oil[...]

Source: food.com
Roasted Chicken and Bow Tie Pasta Salad (Low[...]

8 ounces uncooked farfalle pasta (bow tie pasta) 1/3 cup fresh orange juice 1/4 cup fresh lemon juice 2 -3 tablespoons olive oil 1 tablespoon prepared mustard[...]

Source: food.com

Roasted Chicken with Dijon Sauce

add to shopping list 3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones 1 tablespoon vegetable oil 2 small shallots, thinly[...]

Source: epicurious.com
Roasted Chicken Potpie With Spring Vegetables

2 1/2 lbs chicken thighs (or whole legs) kosher salt 4 cups low sodium chicken broth 3 medium carrots , peeled and cut into 1/2-inch dice (about 1 cup) 12[...]

Source: food.com
Roasted Chicken and Bow Tie Pasta Salad

3 cups uncooked farfalle (bow tie pasta) (about 8 ounces) 1/3 cup fresh orange juice 1/4 cup fresh lemon juice 2 tablespoons extravirgin olive oil 1[...]

Source: myrecipes.com
Roasted Chicken Jus

Reserved carcasses from Molasses-Brined Roasted Chicken* 1/2 sweet onion, thinly sliced 1 small carrot, sliced 1 celery rib, sliced 1 fresh thyme sprig 1[...]

Source: myrecipes.com
Roasted Chicken Potpie With Spring Vegetables

2 1/2 lbs chicken thighs (or whole legs) kosher salt 4 cups low sodium chicken broth 3 medium carrots , peeled and cut into 1/2-inch dice (about 1 cup) 12[...]

Source: food.com
Roasted Chicken and Bow Tie Pasta Salad (Low[...]

8 ounces uncooked farfalle pasta (bow tie pasta) 1/3 cup fresh orange juice 1/4 cup fresh lemon juice 2 -3 tablespoons olive oil 1 tablespoon prepared mustard[...]

Source: food.com
Roasted Chicken With Spring Vegetables and[...]

1 (3 lb) whole chickens 12 medium red potatoes, trimmed around center 12 asparagus spears , trimmed, halved crosswise 3 carrots , cut into sticks olive oil[...]

Source: food.com

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