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Roast Chicken With Lemon without cabbage asparagus

Found 9 recipes

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Roast Chicken with Potatoes and Butternut Squash

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 2 tablespoons minced garlic, divided 1 teaspoon salt, divided 3/4 teaspoon freshly ground[...]

Source: myrecipes.com
Roast Chicken Stuffed with Herbed Potatoes

12 sprigs parsley , large stems removed 4 cloves garlic , peeled 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon dried sage 1 1/2 cups unsalted[...]

Source: food.com

Roast Chicken With Seed Bread Stuffing

3 large carrots 3 stalks celery 1 large onion 4 lbs roasting chickens , split in half 5 garlic cloves , halved 1 medium lemon 1 tablespoon fresh tarragon ,[...]

Source: food.com
Roast Chicken With Butternut Squash

1 teaspoon olive oil 4 ounces boneless skinless chicken breasts 1/4 teaspoon black pepper 1/2 cup sliced yellow onion 1/2 cup diced butternut squash 1/3 cup[...]

Source: food.com
Roast Chicken with Autumn Fruits

25 g all-purpose flour 2 teaspoons sage and apple seasoning (or dried mixed herbs) 4 boneless skinless chicken breasts 1 tablespoon olive oil 2 apples 1 pear[...]

Source: food.com
Roast Chicken With Balsamic Vinegar and Sage

1 (5 lb) roasting chickens 12 fresh sage leaves 2 large garlic cloves , chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon sugar salt[...]

Source: food.com
Roast Chicken With Butternut Squash

1 (3 -3 1/2 lb) whole chickens (quartered) 3 tablespoons olive oil 3/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 (2 1/4 lb) butternut squash 1[...]

Source: food.com
Roast Chicken With Butternut Squash

1 chicken , quartered (3 to 3 1/2 pounds) 3 tablespoons olive oil 3/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 small butternut squash, peeled[...]

Source: food.com
Roast Chicken With Rice and Wheat Bread Stuffing

5 lbs chicken , whole 1 white onion, medium 8 ounces baby carrots 3 tablespoons olive oil 1 cup rice 2 cups chicken broth 1/4 cup butter 12 ounces bread,[...]

Source: food.com

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