BAKED ROSEMARY CHICKEN AND POTATOES
Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.
Provided by Sabrina Snyder
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190.5 degrees C).
- Mix together all the ingredients in a large bowl.
- Place the chicken skin side up into large baking dish and scatter potatoes around it.
- Bake, uncovered for 1 hour, until chicken is crispy and cooked through.
Nutrition Facts : Calories 438 kcal, Carbohydrate 24 g, Protein 27 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 585 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
ROASTED ROSEMARY CHICKEN WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
- Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
- Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
- Transfer the chicken and potatoes to a platter and serve.
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES
Provided by The Hearty Boys
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
- Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
- As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
- When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
- Preheat oven to 375 degrees F.
- In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
OVEN ROASTED CHICKEN, SAUSAGE AND POTATOES
This oven roasted chicken dinner is delicious and very easy to assemble! Marinated skin-on chicken pieces are cooked in the same pan with sausage, potatoes and onions, making this dish perfect for even the busiest weeknights.
Provided by Olivia Mesquita
Categories Main Courses
Time 13h40m
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken with the sofrito. Cover and refrigerate for 12-24 hours.
- Preheat oven to 400 degrees F.
- In a large skillet, over medium heat, cook the bacon until golden brown, about 8 minutes. Add the butter and cook until melted. Then, add the white wine and cook, scraping the browned bits from the bottom, until the wine is reduced by half. Reserve this mixture.
- Remove the chicken from the marinade and arrange, skin side up, in a deep baking dish.
- Add the baby potatoes to the chicken marinade, mixing well so they get coated. Transfer the potatoes and marinade to the baking dish, with the chicken.
- Arrange the sausages and onions around the chicken.
- Pour the wine mixture with the bacon over the chicken, sausage and potatoes.
- Cover with foil and roast in the preheated oven for 1 hour. Then, remove the foil, turn the sausages so they cook evenly, and continue roasting for 30 minutes, basting at least once with the juices, or until golden brown. You can also broil for a couple of minutes if you want a deeper golden brown color.
- Garnish with chopped parsley and serve!
Nutrition Facts : Calories 870 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 276 milligrams cholesterol, Fat 50 grams fat, Fiber 4 grams fiber, Protein 67 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1300 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
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