Best Easy Chicken And Potatoes Recipes

EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK

Steps:

• Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
• Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
• Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

LEMON-HERB CHICKEN WITH ROASTED POTATOES AND EASY CAESAR SALAD

Steps:

• Chicken:
• Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
• Potatoes:
• Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
• Salad:
• Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.

EASY SPICED CHICKEN WITH POTATOES AND PEAS

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
• Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
• Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

EASY CHICKEN AND POTATOES

Steps:

• Preheat oven to 350°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown chicken on both sides. Remove chicken from pan; discard drippings., In same pan, combine potatoes, carrots, onion, garlic, rosemary and remaining oil, salt and pepper; return chicken to pan., Bake, covered, 35-40 minutes or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

EASY BARBEQUE CHICKEN AND RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts, onion, mushrooms and potatoes in a lightly greased 9x13 inch baking dish and cover all with sauce.
• Cover dish and bake for 1 hour.