ROASTED CHICKEN WITH POTATO WEDGES
I grow herbs and dry them for use all year. Knowing that the rosemary and thyme are from our garden makes this cozy roast chicken dinner even better. -Tanya Borkholder, Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Cut each potato lengthwise into 12 wedges; toss with oil and steak seasoning. Arrange in a single layer in a greased 15x10x1-in. baking pan. Roast on a lower oven rack 30-35 minutes or until tender and lightly browned, turning occasionally., Place chicken in a large bowl. In a small bowl, mix remaining ingredients; add to chicken and toss to coat. Transfer to a rack in a broiler pan, skin side up. Place on an oven rack above potatoes; roast 30-35 minutes or until a thermometer inserted in chicken reads 170°-175°. Serve with potato wedges.
Nutrition Facts : Calories 447 calories, Fat 17g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 596mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 4g fiber), Protein 41g protein. Diabetic Exchanges
CRUMBED CHICKEN WITH POTATO WEDGES
Make and share this Crumbed Chicken With Potato Wedges recipe from Food.com.
Provided by ImPat
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 210C (fan forced).
- Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
- Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
- Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
- Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
- Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
- Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
- Serve the chicken and potato wedges with the lemon wedges and salad.
Nutrition Facts : Calories 638.1, Fat 12.1, SaturatedFat 2.2, Cholesterol 96.2, Sodium 676.1, Carbohydrate 81.7, Fiber 10.5, Sugar 8.1, Protein 48.8
SPICE/CRUMB COATED WEDGE BAKED POTATOES
These delicious potatoes may be served as finger food or with your main coarse. Very easy to make and have a very nice well balanced spice coating.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and cut in half lengthwise, then cut each half into 3 or 4 wedges.
- Place potato wedges in a large bowl and cover with cold water and let sit for about 5 minutes while preparing the coating.
- Preheat oven to 450 degrees F.
- In a large mixing bowl, combine bread crumbs, Italian seasoning, paprika, seasoning salt, black pepper, and granulated garlic powder; mix well.
- In a medium size bowl or saucepan, melt butter.
- Dry wedge potatoes on paper towelling.
- Drop several potato wedges into the melted butter and mix to coat with butter.
- Now roll potatoes in the crumb/spice mixture to coat well.
- Place coated potatoes directly on the middle rack in the oven, keeping them separated.
- Bake in preheated 450 degree F oven for 15 to 20 minutes or until potatoes are nicely browned and done to your liking.
- Serve immediately with a Dill Dip or Garden Dip.
CRUMBED CHICKEN & ROAST SWEET POTATO SALAD
Make and share this Crumbed Chicken & Roast Sweet Potato Salad recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 220,C. Line a baking sheet with baking paper.
- To make the sweet potato salad, combine the oil, vinegar & brown sugar in a bowl, add sweet potato & toss to coat. Transfer to a shallow baking tray & roast for 25 mins or until soft & starting to brown, remove from oven & leave for 10 mins to cool.
- Meanwhile combine yoghurt with a little milk to thin it. Combine breadcrumbs & paprika and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumb mixture.
- Place chicken on prepared baking sheet and bake for 20 mins or until golden brown & cooked through, slice into strips.
- To make dressing:Combine all ingredients.
- To serve: Arrange salad leaves on a plate, top with some sweet potato & chicken & drizzle with dressing, sprinkle with basil to serve.
Nutrition Facts : Calories 356.1, Fat 10.5, SaturatedFat 2.4, Cholesterol 93, Sodium 281.2, Carbohydrate 26.7, Fiber 2.6, Sugar 14.3, Protein 37.8
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