Baked Chicken With Onions Potatoes Garlic And Thyme Food

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

ROASTED CHICKEN & RED POTATOES

Steps:

• Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
• Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

BAKED CHICKEN THIGHS WITH POTATOES AND PEAS

Steps:

• Preheat oven to 375 F.
• In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes.
• While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX pattern crossing in opposite directions) on the skin side, about 1/4-inch deep. Toss with remaining oil, salt, thyme, and pepper and set aside until potatoes are ready.
• Place seasoned thighs on top of potatoes in a single layer, skin-side up, and return to the oven for 40 minutes.
• Add drained peas, tucking them down around the chicken, and cook another 15-20 minutes, until warmed.
• Serve chicken with crusty bread for dunking into the pan juices, if desired.

BAKED CHICKEN, POTATOES, CARROTS AND HERBS FROM THE FARMERS MARKET

Steps:

• Preheat oven to 400.
• Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.
• Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.
• Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!

CHICKEN WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME

Steps:

• Adjust oven rack to lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

ONION STUFFED ROAST CHICKEN WITH POTATOES

Steps:

• In a skillet, melt 1 T butter over medium heat.
• Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

ONE PAN GARLIC ROASTED CHICKEN AND BABY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
• Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
• Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
• For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
• Remove from oven and serve.

ROASTED GARLIC CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees. Slice the top off the head of garlic, place on a piece of foil, sprinkle with salt, and drizzle olive oil over top. Roast about 30 minutes. Once cool enough to handle, squeeze the garlic into a small bowl and mash with a spoon into a paste.
• Melt the butter in a pan and saute the onions over medium heat for about 45 minutes. You want the onions to caramelize in their own sugars and take on a nice golden brown color. This may take up to an hour, depending on how dialed your heat is. If they turn black, it was too hot!
• Season the chicken breasts with salt, pepper, and thyme on both sides. Saute in olive oil over medium-high heat for about 2-3 minutes per side. You only want a nice golden crust here.
• Spread the roasted garlic paste over top of the chicken breasts and finish them in the 400 degree oven for about 10 minutes or until the juices run clear. Let the chicken rest on your cutting board for 5 minutes while you prepare the sauce from the pan drippings.
• Drain the excess olive oil from the pan and place over high heat. Deglaze with chicken broth and the optional wine, scraping the browned bits off the pan with a wooden spoon. You want to boil this rapidly and reduce it down to about a third of what it was (or until it's a nice sauce consistency). Taste and correct the seasoning with salt and pepper.
• To plate, slice the breasts diagonally, lay the slices one atop the next, drizzle with the sauce, and top with the carmelized onions.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

BAKED CHICKEN WITH SWEET ONIONS

Steps:

• Heat the oven to 350 F. Grease a large, shallow baking pan or roasting pan .
• In a bowl, food storage bag, or pie plate, combine the flour, salt, pepper, paprika, and garlic powder.
• Toss chicken pieces with the seasoned flour until thoroughly coated.
• Place a large, heavy skillet over medium-high heat; add the olive oil. Working in batches, add chicken pieces to the hot oil. Cook for about 5 minutes total, turning to brown the chicken pieces on all sides.
• Arrange the browned chicken pieces in the prepared baking pan.
• Add the onions to the skillet and cook for 2 to 3 minutes, just until softened and coated with oil.
• Arrange the sweet onion slices around the chicken.
• Bake the chicken for about 45 minutes, or until the chicken is thoroughly cooked .*