ONE PAN LEMON GARLIC CHICKEN AND POTATOES
Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!
Provided by Heather Cheney
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
- Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 1/2 teaspoons of the seasoning mix over the potatoes.
- Place the potatoes in the oven and bake, uncovered, for 30 minutes.
- Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
- After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
- Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
- In a small saucepan, combine the butter, lemon juice, garlic, remaining 1/4 teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
- When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 41 g, Protein 29 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 1011 mg, Fiber 5 g, Sugar 6 g
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
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!
ITALIAN CHICKEN WITH GARLIC AND LEMON
Baked Italian chicken with lemon and garlic. You can make this dish with any of your favorite chicken parts - breasts, drumsticks, et cetera. Note: the garlic and onion can be put through a food processor.
Provided by PETEIYC
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
- Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
- Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 33.3 g, Cholesterol 58 mg, Fat 8.4 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 63.6 mg, Sugar 2.5 g
ITALIAN OVEN-ROASTED CHICKEN AND POTATOES
This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.
Provided by Margie in NJ
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
- Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
- In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
- Arrange the chicken over the top of the potatoes, skin side down.
- Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
- Return to oven for an additional 30 minutes.
- The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122
More about "italian garlic chicken and potatoes food"
BAKED ITALIAN CHICKEN WITH POTATOES | RECIPETIN EATS
From recipetineats.com
SLOW COOKER ITALIAN CHICKEN & POTATOES | THE RECIPE …
From therecipecritic.com
CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)
From aspicyperspective.com
ITALIAN CHICKEN AND POTATOES [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
BRAISED CHICKEN ITALIAN STYLE - MARCELLINA IN CUCINA
From marcellinaincucina.com
ITALIAN BAKED CHICKEN AND POTATOES - SIP AND FEAST
ITALIAN CHICKEN AND POTATOES (SKILLET) - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 363 per serving
ITALIAN ROSEMARY CHICKEN AND POTATOES - WHOLE ROASTED CHICKEN!
From piattorecipes.com
GARLIC BUTTER CHICKEN AND POTATOES - THE COUNTRY COOK
From thecountrycook.net
CHICKEN AND POTATOES (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
25 EASY CHICKEN AND POTATO RECIPES TO PUT ON REPEAT
From insanelygoodrecipes.com
SHEET PAN GARLIC PARMESAN CHICKEN & POTATOES - CREME DE LA …
From lecremedelacrumb.com
SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
CROCK POT ITALIAN CHICKEN AND POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
GREEK LEMON POTATOES - CLOSET COOKING
From closetcooking.com
ONE PAN ITALIAN CHICKEN AND POTATOES RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
GARLIC BUTTER CHICKEN AND POTATOES FOIL PACKETS RECIPE | KITCHN
From thekitchn.com
CRISPY ITALIAN ROAST CHICKEN AND POTATOES | WANDERCOOKS
From wandercooks.com
RECIPE: GARLIC-CAPER CHICKEN WITH PARMESAN MASHED …
From blueapron.com
DIANE MORRISEY ON INSTAGRAM: "WHEN MY CHILDREN WERE SMALL, I …
From instagram.com
GARLIC CHICKEN THIGHS WITH OLIVES & POTATOES - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love