STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Provided by Robin5791
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g
CHICKEN & CRISPY CAPERS WITH NEW POTATOES
Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
- Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
- Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
ONE POT CHICKEN WITH OLIVES AND POTATOES
Provided by Tia Mowry
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
- Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
- For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.
CHICKEN-STUFFED SWEET POTATOES
Baked Chicken-Stuffed Sweet Potatoes with mozzarella and spring onions, a healthy Fall appetizer that can be enjoyed all year round. Super simple to make, these stuffed sweet potatoes can also be served as a meal on their own. Top them with a dollop of sour cream or Greek yogurt, and you get one delicious dish.
Provided by Daniela Apostol
Categories Appetizer
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- Pierce the sweet potatoes and place them on a large baking tray.
- In a bowl, add the chicken breasts, oil, garlic, paprika, salt and pepper, and mix well to coat.
- Place the chicken breasts onto an oven-proof dish and transfer to the baking tray to bake at the same time as the sweet potatoes.
- After 25-30 minutes check if the chicken is done, depending on the size of the sweet potatoes, they may take longer to cook.
- If the chicken is ready, remove from the oven and shred using 2 forks.
- Chop the spring onions, add the mozzarella and mix everything with the shredded chicken.
- When the sweet potatoes are tender, cut them in half horizontally, but not all the way through, and stuff with the chicken mixture.
- Return to the oven for 5-10 minutes so the cheese can melt.
- Serve with a dollop of sour cream or Greek yogurt, or just on their own.
Nutrition Facts : Calories 317 kcal, Carbohydrate 28 g, Protein 29 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 437 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
- Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
- Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams
CHICKEN WITH LEMON SAUCE AND POTATOES
Simple and easy authentic Greek chicken dinner
Provided by Kenton & Jane
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- In a large pan, heat some olive oil.
- Add chicken and cook until lightly browned (8-10min).
- Squeeze lemon over chicken and add oregano and rosemary.
- Add red potatoes around chicken.
- Add enough chicken broth to cover potatoes about half way (be sure to turn them half way through cooking).
- Cover and simmer and reduce for about 60min or until potatoes are soft.
- Plate and squeeze lemon and add a pinch of oregano over chicken and potatoes.
- Serve!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ROAST CHICKEN WITH POTATOES AND OLIVES
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor
Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
CHICKEN STUFFED POTATOES
Make and share this Chicken Stuffed Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 30m
Yield 8 potatoes, 8 serving(s)
Number Of Ingredients 10
Steps:
- Scrub, and pierce potatoes, and coat with cooking spray.
- Rub with garlic salt, and parsley, and place on a microwave safe plate.
- Microwave uncovered on high for 20 minutes.
- Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
- Discard pulp, or save for another use.
- In a large bowl, combine chicken and barbecue sauce.
- Spoon into potato shells.
- Top with beans, olives, and green onions, and sprinkle with cheese.
- Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
- Serve with tomatoes, and sour cream.
CHICKEN STUFFED WITH POTATOES AND OLIVES
Make and share this Chicken Stuffed With Potatoes and Olives recipe from Food.com.
Provided by Laurawombat Garcia
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil.
- Salt and pepper the chicken inside and out.
- Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly.
- Bake at 375 degrees for 75 minutes.
- Quarter and serve the bird.
Nutrition Facts : Calories 653.3, Fat 41.6, SaturatedFat 10.4, Cholesterol 155.2, Sodium 220.3, Carbohydrate 26.2, Fiber 2.9, Sugar 1.6, Protein 41.8
QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE
Quick Mediterranean Chicken with Olives Recipe: an easy and flavorful Mediterranean Chicken recipe using chicken, olives, rosemary, oregano, white wine/chicken stock with butter. Serve with toasted garlic bread for a perfect meal combo. Glutenfree and under 30 minutes meal.
Provided by Molly Kumar
Categories Entree, brunch
Time 22m
Number Of Ingredients 16
Steps:
- In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
- Now take a clean plate and place the chicken breasts on it.
- Season the chicken breasts on both sides and let it rest for 5 minutes.
- Heat a large pan/skillet and add olive oil.
- Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
- Remove the chicken over kitchen/paper towel.
- Heat the same pan with leftover olive oil and add smashed garlic.
- Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
- Now add the olives (black and green) and saute.
- Add a sprig of fresh rosemary and saute everything.
- Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
- Add the chopped lemons and saute
- Now add the cooked chicken and saute everything.
- Let this cook for 2 minutes.
- Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
- Finally, add chopped parsley and chopped rosemary sprig.
- Give everything a good mix and turn off the heat.
- Transfer to a serving bowl and add serve hot.
Nutrition Facts : Calories 330 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 48 grams fat, Fiber 6 grams fiber, Protein 77 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED FETA AND KALAMATA OLIVES
Steps:
- Preheat oven at 350 F (180 C)
- In a bowl roughly crumble the feta with a fork so that you still have chunks, you do not want it to be a paste.
- Add the herbs, garlic and olive oil and mix. Cover with plastic wrap and place in the refrigerator.
- Coat the potatoes with olive oil (about ¼ tsp for each), pierce them with the fork and bake for 1 hour.
- When potatoes are ready place them on a plate or latter, slice midway lengthwise and push the ends to spread the potato. Fluff with a fork.
- Drizzle in each one ¼ tsp olive oil, and then stuff with ¼ of the feta mixture (remove garlic if not minced). Top each potato with 4 sliced Kalamata olives.
- Serve.
ROAST CHICKEN WITH OLIVES AND POTATOES
Steps:
- Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.
- Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
- Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.
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ROAST CHICKEN WITH POTATOES AND OLIVES RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (283)Estimated Reading Time 50 secsServings 4Total Time 1 hr
- Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
CHICKEN WITH POTATOES AND OLIVES - WOMAN'S DAY
From womansday.com
Servings 6Total Time 8 hrs 10 minsEstimated Reading Time 1 minCalories 340 per serving
- Add chicken; stir to coat. Cover and cook on high 5 hours or on low 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced.
SHEET PAN HARISSA CHICKEN WITH OLIVES, POTATOES, AND FETA ...
From goodfoodbaddie.com
Ratings 9Category DinnerCuisine Healthy Options, MediterraneanTotal Time 50 mins
- In a large bowl, add the chicken and sliced potatoes. Season with the harissa sauce, 3 tbsp olive oil, salt, pepper, cumin, and the juice of one lemon. Mix until the chicken and potatoes are evenly coated. (Try to get some of the harissa sauce under the skin of the chicken thighs). Cover the bowl and let the chicken and potatoes marinade at room temperature for 30 minutes.
- Add the marinated chicken and potatoes, and onion to an aluminum foil or parchment-lined sheet pan. Arrange in an even layer. Drizzle on the remaining 2 tbsp of olive oil and a pinch of salt and pepper.
- Roast uncovered for 40-45 minutes, or until an instant thermometer inserted into the thickest part of the chicken reads 165°F. Be sure to flip the potatoes halfway through (at 20 minutes).
ANCHOVY CHICKEN THIGHS WITH GREEN OLIVES AND POTATOES ...
From whipandwander.com
Cuisine AmericanTotal Time 45 minsCategory MainsCalories 560 per serving
- In a food processor, combine the anchovies, 1 tbsp of the divided garlic-infused olive oil (or olive oil + minced garlic), Dijon mustard, red pepper flakes, and zest of 1 lemon. Blitz until emulsified and then reserve to the side.
- In a large oven-proof skillet over medium-high heat, heat the remaining 2 tbsp of the divided garlic infused oil (or olive oil + minced garlic) until shimmering. Add the potatoes to the pan and season with salt and pepper. Saute, stirring occasionally until they begin to brown, then remove the potatoes from the pan and reserve to the side.
- There should be residual oil from the potatoes in the pan, however, if your potatoes have soaked up all the oil you can add up to an additional tbsp if needed. Add the chicken thighs to the pan and allow to cook undisturbed until brown on one side, about 5-minutes. If you find that your chicken is browning too quickly, you can reduce the heat. I find that this is usually necessary when I’m working with cast-iron pans in particular. Flip the chicken and dress the first browned side in half of the reserved anchovy sauce. I find this is easiest to do with a basting brush, but you can spread it over top with a spoon too. Allow the second side to cook undisturbed until brown, about 5-minutes then flip and dress the second side in the remaining half of the reserved anchovy sauce. Remove the chicken from the pan and reserve to the side.
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From thecomfortofcooking.com
Ratings 8
- Remove whole chicken from all bags and place breast side up in a large casserole dish. Drizzle with 1 Tablespoon olive oil and place in preheated oven. Roast for 2 to 2 1/2 hours from frozen, or 1 to 1 1/2 hours thawed.
- Meanwhile, combine diced tomatoes, pearl onions, garlic, potato, and olives in a large bowl. Toss with 2 Tbsp. olive oil, salt, pepper and Italian seasoning. Set aside.
- With 1 hour remaining roasting time, remove chicken from oven and scatter vegetable mixture around chicken. Drizzle all over, including chicken, with remaining 1 Tbsp. olive oil and season with additional salt and pepper. Continue roasting for 1 hour, or until chicken is done.
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