Lemon Garlic Chicken And Potatoes Food

LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
• Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

ONE PAN LEMON GARLIC CHICKEN AND POTATOES

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.

GARLIC CHICKEN AND POTATOES

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.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
• Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
• Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

LEMON-GARLIC SKILLET CHICKEN AND POTATOES

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.

LEMON CHICKEN AND POTATOES WITH GARLIC SOUR CREAM

Steps:

• Mix olive oil, lemon juice, garlic, threebe, salt and pepper well & let stand 10 minutes; pour over chicken.
• Let Marinade 1-1/2 hours refrigerated.
• Bake at 400F for ~ 1 hour or until done. Serve with potatoes.
• Arrange potatoes in glass baking dish (multiple layers).
• Pour mixture of stock, lemon juice, garlic, threebe, salt and pepper over potatoes & bake at 400F until slightly golden brown on top
• Fold garlic into sour Cream Cover and let stand 1 hour refrigerated.
• Serve as a dip/accompaniment for potatoes

GARLIC & LEMON CHICKEN WITH GREEN BEANS & RED POTATOES

Steps:

• DIRECTIONS.
• Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
• In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
• Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES

Steps:

• Set oven to 425 degrees F (set oven rack to bottom position).
• Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
• Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
• Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
• In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
• Sprinkle the whole garlic cloves and olives around the potatoes.
• In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
• Sprinkle the dried oregano over the top.
• Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
• Roast uncovered for about 50 minutes.
• Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
• Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
• Serve the chicken with pan juices.

AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Preheat oven to 350°.
• Remove most of the skin from chicken thighs, leaving a small patch on top.
• Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken.
• Peel potatoes and cut into eight wedges each.
• Add salt and pepper to potatoes, drizzle with olive oil and toss to coat.
• Sprinkle chicken with black pepper and place in 9x13 pan.
• Place potatoes in and around thighs.
• Pour chicken broth into side of pan.
• Sprinkle lemon juice to taste over top of dish.
• Bake at 350° for about 1 hour and 15 minutes or until done.
• Turn chicken and potatoes over halfway through cooking time.
• Add more chicken broth during baking, if pan becomes dry during cooking.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
• Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
• Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
• In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
• Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
• Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
• Serve chicken with sauce and French bread.