CHILE-BUTTER CHICKEN WITH VINEGARED POTATOES
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you're at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you'll see, really can be more.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.
- Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
- Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
- Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.
- Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.
- Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.
Nutrition Facts : @context http, Calories 1236, UnsaturatedFat 52 grams, Carbohydrate 34 grams, Fat 90 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 30 grams, Sodium 1455 milligrams, Sugar 2 grams, TransFat 1 gram
STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to 325 degrees F.
- In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
- Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
- Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
- Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
- Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.
ITALIAN GARLIC CHICKEN AND POTATOES
Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!
Provided by CulinaryQueen
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190C/375°F.
- Line a roasting tin with foil.
- Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
- Drizzle 3 tablespoons olive oil over chicken.
- Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
- Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
- Wash your hands.
- Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
- Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
- Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
- Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
- Bake for 25 minutes.
- Remove from oven and turn chicken over and toss around the potatoes.
- Return to oven and bake an additional 20-25 minutes until potatoes are tender.
- Serve and enjoy!
PEANUT BUTTER CHICKEN WITH CHILE
This was given to me years ago by a wonderful woman that I deeply admired. Everytime I fix this dish I think of her. Enjoy!
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Arrange chicken in an oven proof baking dish.
- In frying pan, fry onion and garlic in hot oil until limp.
- Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
- Remove cover and bake an additional 20 minutes or until chicken is done.
- Serve over brown rice.
Nutrition Facts : Calories 200.9, Fat 15.6, SaturatedFat 2.9, Sodium 379.8, Carbohydrate 12.1, Fiber 3.1, Sugar 6.6, Protein 6.9
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