Best Easy Chicken With Baby Potatoes Recipes

EASY CHICKEN AND POTATOES

Easy Chicken and Potatoes image

This recipe is full of fresh veggies and juicy chicken, cooked all in one pan for an easy weeknight dinner!

Provided by Holly Nilsson

Categories Chicken Dinner Entree Main Course

Time 1h

Number Of Ingredients 8

Ingredients

6 bone-in chicken thighs (or bone-in chicken breasts)
2 tablespoons olive oil (divided)
¾ teaspoon lemon pepper seasoning
1 pound baby potatoes (quartered)
8 ounces carrots (about 2 medium, cut into ½" pieces)
½ medium onion (chopped)
3 cloves garlic (minced)
salt & pepper (to taste)

Steps:

Preheat oven to 400°F.
Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
Serve immediately.

Nutrition Facts : Calories 657 kcal, Carbohydrate 28 g, Protein 38 g, Fat 43 g, SaturatedFat 11 g, Cholesterol 212 mg, Sodium 214 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Lemon And Herb Roasted Chicken With Baby Potatoes image

Provided by Tyler Florence

Categories main-dish

Yield 6 servings

Number Of Ingredients 7

Ingredients

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.