Heat oven to 400°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In baking dish, arrange chicken, potatoes and carrots.

In small bowl, mix remaining ingredients; pour over chicken and vegetables.

Spray sheet of foil with cooking spray; place sprayed side down over baking dish.

Bake uncovered 50 to 60 minutes or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Heat oven to 350°F.

Sprinkle chicken with ½ teaspoon each of the salt and pepper.

In 12-inch skillet or Dutch oven, heat oil over medium-high heat.

Add chicken; cook 2 minutes on each side or until browned.

Transfer chicken to large shallow roasting pan.

In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining ½ teaspoon each salt and pepper.

Place Brussels sprouts and carrots around chicken in pan; dot with butter.

Drizzle vegetables with ¼ cup of the orange mixture.

Brush chicken with ¼ cup orange mixture.

Roast uncovered 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F.

In 1-quart saucepan, heat remaining orange mixture to boiling.

Boil 2 minutes.

Serve orange sauce with chicken and vegetables.

Sprinkle with pecans.

Heat oven to 450°F.

Spray roasting pan with cooking spray.

Place chicken in pan.

Brush chicken with 1½ teaspoons of the oil; sprinkle with ¼ teaspoon each of the salt and pepper.

Place squash in large bowl; drizzle with remaining 1½ teaspoons oil.

Sprinkle with fines herbes and remaining ¼ teaspoon each salt and pepper; toss well.

Spoon squash around chicken.

Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Remove chicken and squash from pan; cover to keep warm.

Add wine to pan drippings; heat to boiling over high heat, stirring to loosen browned particles.

Reduce heat; cook 2 minutes or until sauce is reduced to ¼ cup.

On each of 4 plates, place 1 chicken breast and 1 cup squash.

Spoon 1 tablespoon sauce over each chicken breast.

Heat oven to 425°F.

In large bowl, toss all ingredients except chicken.

In 15x10x1-inch pan, arrange chicken and vegetables in single layer.

Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.

Heat oven to 375°F.

Fold wings of chicken across back so tips are touching.

Skewer or tie legs together.

In shallow roasting pan, place chicken breast side up.

Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Roast chicken uncovered 45 minutes.

Remove chicken from oven.

Arrange carrots, celery, potatoes and onions around chicken.

Stir thyme into melted butter; drizzle over chicken and vegetables.

Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.

Remove vegetables from pan; cover with foil to keep warm while carving the chicken.

On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.

Remove ties from legs.

Carve chicken; serve with vegetables.

Heat oven to 375°F.

In small bowl, mix oil, thyme, marjoram, salt and pepper.

Grate 1 teaspoon peel from lemon; stir peel into oil mixture.

Cut lemon into fourths; place in cavity of chicken.

Fold wings across back of chicken so tips are touching.

Skewer or tie legs together.

On rack in shallow roasting pan or in 13×9-inch pan fitted with rack, place chicken, breast side up.

Brush some of the oil mixture on chicken.

Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.

Roast uncovered 45 minutes.

Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables.

Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender.

Cover loosely with foil; let stand 15 to 20 minutes for easiest carving.

Remove lemon; discard.

Place chicken on platter; arrange vegetables around chicken.

Heat oven to 400°F.

Lightly spray 9-inch glass pie plate with cooking spray.

Unroll 1 can of pizza crust dough.

Place dough in pie plate; press against bottom and side of pie plate to form crust.

In small bowl, mix pizza sauce and mushrooms; spoon onto dough in pie plate.

Layer with olives, ¾ cup of the mozzarella cheese, the spinach and remaining ¾ cup mozzarella cheese.

Unroll remaining can of dough.

Press dough into 9-inch round; place over filling.

Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.

Cut several slits in dough.

Brush with oil; sprinkle with Parmesan cheese.

Bake 35 to 40 minutes or until deep golden brown.

Cut into wedges.

Heat oven to 450°F.

In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, ¼ teaspoon salt and ⅛ teaspoon of the pepper.

Arrange vegetables in single layer in ungreased 15x10x1-inch pan.

Roast uncovered 20 minutes or until tender and lightly browned.

Cool to room temperature, about 15 minutes.

Reduce oven temperature to 425°F.

In small bowl, beat egg, whipping cream, thyme, ⅛ teaspoon salt and remaining ⅛ teaspoon pepper with whisk.

Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan.

Spoon roasted vegetables in center of crust, leaving 1½-inch border around edge.

Fold crust border over filling, pleating crust and pressing gently to seal.

Carefully pour cream mixture over vegetables.

Sprinkle with cheese.

Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Heat oven to 425°F.

Line 13×9-inch (3-quart) glass baking dish with heavy-duty foil.

Place potatoes and carrots in dish; toss with 2 teaspoons of the oil.

Sprinkle ½ teaspoon of the salt and ⅛ teaspoon of the pepper over vegetables; toss and arrange in single layer in dish.

Roast 15 minutes.

Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper.

Spread all vegetables in single layer.

Roast 15 to 20 minutes longer or just until tender when pierced with fork.

Carefully remove foil and vegetables from dish; set aside.

Spray same baking dish with cooking spray.

In 2-cup microwavable glass measuring cup, mix water and sugar.

Microwave uncovered on High 2 to Minutes or just until amber colored.

Carefully stir in vinegar (mixture will bubble up).

Pour evenly into baking dish; quickly spread over bottom.

Sprinkle oregano and sage over sugar-vinegar mixture in baking dish.

Arrange vegetables over herbs in dish.

Sprinkle evenly with cheese.

On lightly floured surface, roll out puff pastry with rolling pin into 13×9-inch rectangle.

Place pastry over vegetables, folding edges under to fit if necessary.

Pierce pastry all over with fork.

Bake 20 to 25 minutes longer or until pastry is golden brown.

Remove from oven; cool 10 minutes.

Place heatproof serving platter upside down over baking dish.

Carefully turn platter and dish over; remove dish.

If necessary, replace any vegetables or glaze that stick to dish.

Cut into squares.

Heat oven to 425°F.

In 2-quart saucepan, heat water and rice to boiling.

Reduce heat; cover and cook 9 minutes.

Stir in celery, bell pepper and onion.

Heat to boiling.

Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed.

Set aside.

On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.

Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate.

Do not stretch.

In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning.

Stir in rice mixture.

Spoon into crust-lined pie plate.

Top with second pie crust; seal edge and flute.

n small cup or bowl, stir together salt and ¼ teaspoon Cajun seasoning.

Brush top crust lightly with water; sprinkle evenly with seasoning mixture.

Cut several slits in top crust for steam to escape.

Bake 30 to 35 minutes or until crust is golden brown.