Best Roast Chicken With Potatoes Green Onions Recipes

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RUTH REICHL'S ROAST CHICKEN WITH POTATOES & ONIONS



Ruth Reichl's Roast Chicken With Potatoes & Onions image

I've just enjoyed Ruth Reichl's book about her time as a restaurant critic for the NY Times, "Garlic and Sapphires". She gives a simple, practical recipe for roast chicken that I thought great, although I did tweak it a tiny bit. She considers that it's not necessary to "make a big to-do about roasting chicken". She's so right ...

Provided by Zurie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) roasting chickens, about 3 1/2 pounds ("farm-raised", she says!)
1 lemon
olive oil
4 medium potatoes, peeled and each cut into 8 pieces ("Yukon Gold", she specifies, any roasting potatoes will do)
1 onion, large, cut into 6 pieces
3 -4 garlic cloves, unpeeled
salt and pepper

Steps:

  • Preheat oven to 400 deg F/200 deg Celsius.
  • Wash chicken and pat dry. Remove and reserve any extra fat from inside the chicken. If there is no fat, use butter:.
  • Very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. Don't puncture the skin.
  • Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. This way the chicken will baste itself.
  • Puncture the lemon all over with a fork, and place inside the chicken.
  • In a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
  • Season the chicken with salt and pepper.
  • (This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken. Use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland). Season well all over. (I would also season the cavity and then put in the lemon).
  • Put the oil-coated veggies in a roasting pan and spread out. Season with salt and pepper.
  • If you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. Otherwise, just put the chicken right into the pan.
  • Roast for about 1 hour (she says that, but I would roast it for not less than about 1 1/4 hours).
  • Remove the pan from the oven and let rest for about 10 minutes. (I'd put it into a warming oven).
  • Carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked) lemon over the top.

Nutrition Facts : Calories 736.3, Fat 40.9, SaturatedFat 11.7, Cholesterol 187.2, Sodium 188.9, Carbohydrate 41.9, Fiber 5.6, Sugar 3.2, Protein 48.9

GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
  • Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

ROAST CHICKEN WITH POTATOES AND VEGETABLES



Roast Chicken with Potatoes and Vegetables image

Provided by Marc Murphy

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 14

1 whole chicken (3 1/2 to 4 pounds)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 onion, cut in half
1/2 head garlic
1/2 lemon, cut in half
Olive oil
6 small Yukon gold potatoes, cut in half
6 whole shallots, peeled
2 carrots, peeled and cut on the bias
2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 450 degrees F.
  • Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
  • Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
  • After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
  • While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.

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