Best Chicken Potato And Butter Lettuce With Light Ricotta Dressing Recipes

Lemon And Herb Roasted Chicken With Baby Potatoes image

Provided by Tyler Florence

Yield 6 servings

Number Of Ingredients 7

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes

Steps:

Preheat the oven to 400 degrees F.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

Chicken, Potato and Butter Lettuce With Light Ricotta Dressing image

Provided by Mami J

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 garlic clove
1 bay leaf
4 boneless skinless chicken breasts
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt
6 tablespoons part-skim ricotta cheese
2 tablespoons olive oil
1/2 cup loosely packed dill leaves, coarsely chopped
ground pepper
3/4 lb new potato
1 head butter lettuce, leaves torn in half
1/2 pint cherry tomatoes, halved

Steps:

Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid.
Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside.
To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper.
Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.

Butter Lettuce With Apricot and Poppy Seed Dressing image

Provided by Julie Tremmel

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup apricot preserves
3 tablespoons cider vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup vegetable oil
1 tablespoon poppy seed
2 large butter lettuce, rinse and dry
1 large carrot, grated (optional)

Steps:

To make the dressing, place the preserves, vinegar, mustard, salt, and pepper in a blender.
With machine running, gradually add oil until thickened. Stir in poppy seeds (don't blend seeds into dressing or they may pulverize.).
Arrange lettuce leaves on individual salad plates.
Serve with dressing passed on the side. If desired sprinkle the dressed greens with the grated carrot.

Nutrition Facts : Calories 318.2, Fat 28.7, SaturatedFat 3.7, Sodium 303.9, Carbohydrate 15.7, Fiber 1.3, Sugar 8.5, Protein 1.9

Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing image

Provided by Martha Stewart

Number Of Ingredients 12

5 cloves garlic
1 dried bay leaf
4 (about 1 3/4 pounds) boneless and skinless chicken breasts
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1/2 teaspoon coarse salt
6 tablespoons part-skim ricotta cheese
2 tablespoons extra-virgin olive oil
1/2 cup loosely packed small dill sprigs, coarsely chopped
Freshly ground pepper
3/4 pound small boiling potatoes, such as golden creamers
1 head butter lettuce, leaves torn in half
1/2 pint cherry tomatoes, halved

Steps:

Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.