Best Quick Roasted Chicken With Potatoes Onions And Watercress Recipes

Quick Roasted Chicken image

Provided by Trisha Yearwood

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5

1 roaster chicken, about 4 pounds
4 tablespoons unsalted butter, at room temperature
2 teaspoons smoked paprika
1/2 to 1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

Quick Roasted Chicken with Potatoes, Onions, and Watercress image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 7

1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch-thick rounds
1 large red onion, cut crosswise into 1/2-inch-thick rounds and separated into rings
1 bunch watercress (3/4 pound), thick ends trimmed
1 tablespoon fresh orange juice

Steps:

Preheat oven to 450 degrees, with rack in upper third. Place chicken, breast side down, on a work surface. Starting at thigh end, with kitchen shears, cut along one side of backbone, then the other side. (Discard backbone or freeze it for stock.) Open chicken like a book and flip it over. Press firmly on breastbone (as shown) to flatten. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.
Line bottom of a broiler pan with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper. Cover vegetables with slotted top of broiler pan and place chicken, breast side up, on top. Roast until chicken is cooked through (a thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 35 minutes. Let chicken rest 5 minutes before serving.
Toss watercress with 2 teaspoons oil and orange juice and season with salt and pepper. Divide potatoes and onions among 4 plates, top with watercress, and serve alongside chicken.

Nutrition Facts : Calories 557 g, Fat 27 g, Fiber 4 g, Protein 47 g

Roast Chicken with Vegetables and Potatoes image

Provided by Shira Bocar

Time 2h5m

Number Of Ingredients 8

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

Roasted Herb Chicken and Potatoes image

Provided by Kikkoman

Yield 6

Number Of Ingredients 10

1 ½ pounds baking potatoes
1 large onion, thinly sliced
⅓ cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

Steps:

Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.