Best Roast Chicken With Potatoes Arugula Recipes

Roasted chicken with potatoes, arugula and garlic yogurt Recipe - (4.3/5) image

Provided by SFCook

Number Of Ingredients 14

4 chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Heavenly Home-Style Roasted Whole Chicken and Potatoes image

Provided by Helping Hands

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

Steps:

Pre-heat oven to 400.
Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
Spread 1 tbs butter on the bottom of shallow roasting pan.
Place whole chicken in roasting pan, breast side up.
Sprinkle liberally with salt.
Spread remaining butter all over chicken.
Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
Add potatoes to pan, surrounding the chicken.
Spinkle potatoes with salt, pepper, and small amount of rosemary.
Drizzle potatoes with olive oil.
Place pan in oven and bake chicken and potatoes for 20 minutes.
Remove from oven.
Toss potatoes to turn.
Add 1 cup water to the pan.
Add chopped carrots and onion to pan.
Sprinkle minced garlic over veggies and chicken.
Drizzle carrots and onion with olive oil.
Place pan back in oven.
Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
Remove from oven, allowing chicken to cool.
Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.