Best Roast Chicken Potatoes And Garlic Recipes

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ROAST CHICKEN WITH POTATOES AND GARLIC



Roast Chicken with Potatoes and Garlic image

Roast the whole chicken breasts with the skin on and bone in to yield maximum flavor and juiciness, but remove the skin before eating for a lighter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3 one-and-a-half-pound whole chicken breasts, bone in and skin on
3 pounds mixed small potatoes, such as red new potatoes, Yukon gold, and fingerling
1 head garlic
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Rosemary springs for garnish
Olive-oil, cooking spray

Steps:

  • Let the chicken breasts stand at room temperature for 15 minutes. Heat oven to 400 degrees with two racks centered. Lightly spray two 14-by-12-inch roasting or jelly-roll pans with cooking spray. The potatoes may be peeled or not, as desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1 1/2- to 2-inch chunks.
  • Separate garlic head into cloves. Divide potatoes and garlic cloves between roasting pans. Drizzle potatoes and garlic in each pan with 1 tablespoon olive oil. Lightly toss potatoes and garlic until they are covered with oil. Place one whole chicken breast, skin-side up, in one pan. Place remaining two whole breasts in the other pan, skinsides up. Sprinkle ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate pans in oven, and use a spatula to turn potatoes for even browning. Continue to cook 20 to 25 minutes, until chicken skin is crisp and an instant-read thermometer inserted into the breast meat reads 180 degrees. Don't touch any bones with thermometer; bones conduct heat and will give a false reading.
  • To serve, divide the potatoes evenly between six plates with a few cloves of roasted garlic for each person. Use a sharp knife to remove each half of breast meat from the bone. Remove skin from each serving before eating. Garnish with rosemary sprigs.

ROAST CHICKEN WITH BROCCOLI RABE, FINGERLING POTATOES, AND GARLIC-PARSLEY JUS



Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus image

Provided by Molly Stevens

Categories     Chicken     Garlic     Potato     Marinate     Roast     High Fiber     Dinner     Parsley     Broccoli Rabe     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
2 teaspoons coarse kosher salt
6 large fresh parsley sprigs
1 lemon, halved
6 garlic cloves, peeled
2 teaspoons plus 1/4 cup extra-virgin olive oil
1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds
3/4 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/3 cup chopped fresh parsley

Steps:

  • Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.
  • Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.
  • Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.
  • Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.
  • Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.
  • Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.
  • Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.
  • An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
  • What to drink:
  • Toasty, fruity Joseph Drouhin 2007 Rully, Burgundy ($21).

ROAST CHICKEN, POTATOES AND GARLIC 1977



Roast Chicken, Potatoes and Garlic 1977 image

Make and share this Roast Chicken, Potatoes and Garlic 1977 recipe from Food.com.

Provided by andypandy

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 lbs roasting chickens
1/4 cup chopped fresh thyme (amount is optional)
1 large onion, cut into chunks
5 medium red potatoes, sliced 3/4 inches
8 garlic cloves, skins left on
1/2 cup butter
1 cup chicken stock
1/2 lemon, seeds removed

Steps:

  • Preheat oven 425 degrees F.
  • Clean and wash and dry chicken.
  • Place hand between the skin and breast and rub under with the thyme.
  • Place more thyme inside the cavity.
  • Place chopped onions, potaotes, and garlic around the bottom of chicken in roasting pan.
  • Heat the chicken stock and butter together and then pour over the chicken and vegies.
  • Squeeze the lemon over the chicken and then throw it into the cavity also.
  • Sprinkle all with salt and pepper.
  • Roast 30 minutes.
  • Turn chicken, now backside up, baste with juices in pan.
  • Roast for another 30 minutes, basting every now and then.
  • Potatoes should be tender, and chicken therm should read 180 degrees.
  • Allow chicken to rest ten minutes after removing from oven tented.
  • Serve chicken with vegies and pan juices.

Nutrition Facts : Calories 1072.8, Fat 70.7, SaturatedFat 28.2, Cholesterol 276.7, Sodium 538.4, Carbohydrate 51.2, Fiber 5.8, Sugar 6.2, Protein 58

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