GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
TUSCAN ROASTED POTATOES & LEMON
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
- Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
GARLIC ROSEMARY CHICKEN
This Olive Garden copycat from Delish.com is surprisingly easy to make at home.
Categories garlic chicken easy rosemary chicken garlic and rosemary dinners roasted garlic chicken easy rosemary chicken
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
- In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
- Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
- Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
- Serve with mashed potatoes.
LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS
This is an awesome toss-together main dish with five-star results. I didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. It turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. I roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. My hubby declared this finger-licking, extra napkin-needing delicious, and I hope you enjoy too!
Provided by MarthaStewartWanabe
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
- Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
- Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
- Roast uncovered for 35-40 minutes at 400°F.
- Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
- Remove from oven and allow to rest for 10 minutes before serving.
ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY
A simple marinade tossed with chicken and potatoes, then baked up in the oven. A delicious one pan meal your whole family will love!
Provided by Kathi & Rachel
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
- In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
- Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
- Sprinkle generously with additional salt and pepper.
- Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
Nutrition Facts : Calories 441 kcal, Carbohydrate 19 g, Protein 31 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 804 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES
This dish is made simply with simple ingredients and a lot of love. My dinner guests and family get very satisfied looks on their faces and young children ask their moms to make this for them at home. I have made this dish with fresh oregano instead of and in combination with the rosemary and it was just as good. The fat from the chicken (schmaltz) flavors the potatoes. Cooking time really depends on the size of your chicken.
Provided by riffraff
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a large baking pan with foil.
- In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
- Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
- Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
- Lay the chicken on top of the potatoes.
- Some will be under the chicken and some will not.
- Place in the oven for about 1 hour or until the chicken is done.
- Check the potatoes and move them around from time to time.
- Cook until the juices from the chicken run clear and the potatoes are soft.
- Remove chicken to cutting board to rest for at least 10 minutes.
- Return potatoes to oven while chicken is resting.
- You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.
Nutrition Facts : Calories 779.4, Fat 52.9, SaturatedFat 12.5, Cholesterol 172.5, Sodium 1039.9, Carbohydrate 29.1, Fiber 2.8, Sugar 1.2, Protein 45.6
BAKED ROSEMARY CHICKEN AND POTATOES
Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.
Provided by Sabrina Snyder
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190.5 degrees C).
- Mix together all the ingredients in a large bowl.
- Place the chicken skin side up into large baking dish and scatter potatoes around it.
- Bake, uncovered for 1 hour, until chicken is crispy and cooked through.
Nutrition Facts : Calories 438 kcal, Carbohydrate 24 g, Protein 27 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 585 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs.
Provided by Bren in LR
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8
ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC
Posting this for ZWT 2006 (Italian region) this is simple, not overly spiced, not overly complicated; just good homey Italian comfort food. Cook this with Baby Potatoes right in the pan and take care of the bulk of your meal all in one dish. Cook time includes refrigerator time.
Provided by JanetB-KY
Categories Chicken
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
- Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
- Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
- Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
- Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
- Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.
Nutrition Facts : Calories 1076.5, Fat 71.8, SaturatedFat 18.5, Cholesterol 267.4, Sodium 286.4, Carbohydrate 38.1, Fiber 5.6, Sugar 3.1, Protein 66.9
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
This dish is a winner any way you plate it.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
- Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
- Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES
Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!
Provided by Helping Hands
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped rosemary in baking dish.
- Add olive oil, garlic, and lemon juice and stir well.
- Place chicken in mixture in dish, skin side down.
- Turn to coat with mixture.
- Cover and place in fridge for one hour.
- Preheat oven to 450 degrees.
- Bake chicken uncovered for 15 mins.
- Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
- Reduce heat to 375 degrees and bake for 25 mins.
- Remove from oven and remove potatoes from pan.
- Keep potatoes warm.
- Put chicken under broiler for a few minutes until nice and crispy.
- NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
- Spoon pan juices onto chicken pieces and baby potatoes and serve.
ONE-PAN ROSEMARY GARLIC LEMON CHICKEN AND POTATOES
Chicken and potatoes have never tasted so good while being so simple to make! This fancy but easy one-pan recipe infuses citrus and herbs under the skin and in the vibrant garlicky sauce. The juicy chicken and tender potatoes are bursting with lemony flavor and scented with fragrant rosemary. Easy clean-up is the bonus!
Provided by Jane Bruce
Categories Main
Time 1h15m
Number Of Ingredients 10
Steps:
- Prep: Preheat oven to 400F. Set out chicken to bring to room temperature Zest and juice one lemon and slice the other lemon. Mince the garlic. Roughly chop the rosemary. Cut the small potatoes in half and medium potatoes in quarters.
- In a small bowl, combine the lemon zest, one tablespoon chopped rosemary, one tablespoon minced garlic, ½ teaspoon salt, a dash of pepper and a drizzle of canola oil (just enough to make a paste). Gently spread a layer of the garlic mixture underneath the skin of the chicken. Season the outer skin with salt and pepper. In a medium bowl combine a ¼ cup oil, the lemon slices, capers, remaining rosemary, minced garlic salt and pepper.
- Add 3 tablespoons large cast iron or stainless steel skillet and heat on medium high. When the oil is hot (shimmering but not smoking) place the chicken, skin side down in the pan. Add the potatoes. Cook 4-5 minutes until brown, turn the chicken and the potatoes, and cook another 4-5 minutes. Pour the lemon mixture over the chicken and place in the preheated oven for 50 minutes or until chicken is done.
Nutrition Facts :
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