Broiled Chicken With Potatoes And Onions Food

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

BASIC BROILED CHICKEN BREASTS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
• Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

ROAST CHICKEN WITH POTATOES AND ONIONS

Steps:

• Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
• Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
• Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.

CHEF JOHN'S BROILED CHICKEN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

BROILED CHICKEN WITH POTATOES AND ONIONS

Steps:

• Preheat oven broiler to high and position rack in the middle of the oven (8 inches from the flame is ideal).
• Remove the chicken from the refrigerator and let it rest while completing the next step.
• In a small mixing bowl, stir together the olive oil, oregano, garlic, paprika, and lemon zest until it forms a paste.
• In a separate mixing bowl, add the chicken, half the paste, and 1 1/2 teaspoons salt. Use your hands to evenly rub the paste over the chicken pieces. Season with pepper and arranges pieces skin side up in a large roasting pan.
• In the same bowl mix the potatoes, onions, remaining paste, and salt. Toss to combine and arrange around the chicken pieces in the roasting pan.
• Place the pan under the broiler, close to the oven door, and broil for 25 minutes.
• Slowly open the door (be careful when opening the door as the smoke and heat can be intense). Remove the pan from the oven and check the temperature of the chicken. The chicken will be done when it reaches a temperature of 160 F and the juices run clear. Let the chicken rest for 5 minutes before serving.
• Squeeze lemon wedges over dish and season with sea salt to taste.

ROASTED VEGETABLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
• Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

QUICK ROASTED CHICKEN WITH POTATOES, ONIONS, AND WATERCRESS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Place chicken, breast side down, on a work surface. Starting at thigh end, with kitchen shears, cut along one side of backbone, then the other side. (Discard backbone or freeze it for stock.) Open chicken like a book and flip it over. Press firmly on breastbone (as shown) to flatten. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.
• Line bottom of a broiler pan with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper. Cover vegetables with slotted top of broiler pan and place chicken, breast side up, on top. Roast until chicken is cooked through (a thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 35 minutes. Let chicken rest 5 minutes before serving.
• Toss watercress with 2 teaspoons oil and orange juice and season with salt and pepper. Divide potatoes and onions among 4 plates, top with watercress, and serve alongside chicken.