BUNDT PAN ROAST CHICKEN WITH POTATOES
Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
- Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
- Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
- Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
- Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CHICKEN AND POTATO FOIL PACKS
Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
Provided by alaskaninthesouth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat.
- Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
- Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
- Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 719.7 calories, Carbohydrate 79 g, Cholesterol 64.6 mg, Fat 30.7 g, Fiber 11.7 g, Protein 34.5 g, SaturatedFat 5.2 g, Sodium 378.6 mg, Sugar 9.4 g
CHICKEN DINNER IN A BUNDT PAN
Make and share this Chicken Dinner in a Bundt Pan recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Mix seasonings together.
- Rub mixture on chicken including the inside.
- Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
- Add veggies around the chicken. Sprinkle with salt and pepper.
- Pour melted margarine over chicken and veggies.
- Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.
Nutrition Facts : Calories 999.8, Fat 58.1, SaturatedFat 14.8, Cholesterol 172.5, Sodium 569.6, Carbohydrate 69.2, Fiber 9.8, Sugar 11.4, Protein 51.1
GRILLED PROVENçAL CHICKEN BREASTS
Bring the fabulous flavors of France to your dinner table with this scrumptious grilled chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
- Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 90 mg, Sugar 0 g
GRILLED CHICKEN WITH PROVENCAL MARINADE
Make and share this Grilled Chicken With Provencal Marinade recipe from Food.com.
Provided by Oolala
Categories European
Time 4h1m
Yield 2 cups marinade, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except for the chicken.
- Marinate chicken in the marinade for 2 hours outside the refrigerator or for 4 hours, covered in the refrigerator.
- Remove chicken from the marinade and discard the marinade.
- Return the chicken to room temperature before grilling to doness.
Nutrition Facts : Calories 348.2, Fat 36.9, SaturatedFat 5, Sodium 239.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2, Protein 1.2
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