Best Roasted Chicken With Potatoes Asparagus And Olive Vinaigrette Recipes

SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS

Steps:

• Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
• Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
• Cook the chicken 5-6 minutes on each side until cooked through.
• Remove the chicken to a plate and cover it with foil to keep it warm.
• Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
• Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
• Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
• Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
• Add in the parsley and stir to combine.
• Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

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 CHICKEN, NEW POTATOES & ASPARAGUS

Steps:

• Heat oven to 425. In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
• Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each breast with a piece of butter.
• Stir potatoes. Put chicken in the oven and cook for 10 minutes. Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from oven. Toss vegetables with lemon zest and serve with chicken.

BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES

Steps:

• Heat oven to 400°F.
• Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
• Roast until the asparagus is tender, 12 to 15 minutes.
• Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
• Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.
• Cover, remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
• Thickly slice the chicken.
• Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Steps:

• Preheat oven to 478 degrees.
• Place potatoes and half the butter in a shallow roasting pan.
• Season with salt and pepper.
• Roast, tossing once, until potatoes are golden, 20-25 minutes.
• Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken.
• Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
• Serve with pan juices.

ROAST CHICKEN WITH POTATOES AND VEGETABLES

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.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES

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.

ROASTED CHICKEN WITH PARSLEY POTATOES AND ASPARAGUS

Steps:

• To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley. Cut the potatoes in half (or quarters, if they are large) and place on a baking pan. Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated. Season with salt and pepper and sprinkle with the chopped parsley. Cover with plastic wrap, and set aside until ready to cook.
• To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard. (Often the innards are packed in a small package and placed inside the main cavity. Sometimes these are placed in the neck cavity, so be sure to check there, too.) Rinse the chicken well and pat dry. Cut off any visible fat around the cavities. Place the chicken in a baking pan with the breast side facing up. Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs. Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper. Cover with plastic wrap and refrigerate until ready to cook.
• To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water. (Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl. Add a few tablespoons of water and cover with waxed paper or plastic wrap.) Refrigerate until ready to cook.
• One and one-half hours before mealtime, preheat the oven to 350°F.
• One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
• One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
• Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
• Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink. If the juices run clear, cover with aluminum foil and let stand for 10 minutes. If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
• Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender. (Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.) Drain off the water.
• Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.

LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
• Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
• Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
• Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
• Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.