Ole Blue Eyes Italian Chicken And Potatoes Food

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

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.

ITALIAN GARLIC CHICKEN AND POTATOES

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 AND POTATOES

Steps:

• Place chicken in bottom of large crockpot.
• Sprinkle with half of the Italian dressing, 1 tsp of the Italian seasoning, and half of the cheese.
• Place the potatoes on and around the chicken.
• Sprinkle with the remaining dressing, seasoning and cheese.
• Cook on high 6-8 hours, or until the chicken and potatoes are tender.

ITALIAN ROAST CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
• Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.

ITALIAN MARINATED CHICKEN WITH RED POTATOES

Steps:

• To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.

ITALIAN STYLE CHICKEN, SAUSAGE & POTATO BAKE

Steps:

• Place chicken pieces, sausage links and quartered potatoes in large baking pan.
• Sprinkle with garlic powder, oregano, salt, pepper and Italian grated cheese to taste.
• Cover with foil and bake at 375 degrees for 1 hour and 15 minutes.
• Remove foil and bake 15 minutes longer to brown chicken.

ZESTY ONE PAN CHICKEN AND POTATO BAKE

Steps:

• Place chicken pieces, cut up potatoes, and baby carrots in large baking dish.
• Drizzle with Kraft Zesty Italian Dressing.
• Sprinkle with Parmesan cheese.
• Bake for 1 hour at 400 degrees Fahrenheit.

"OLE BLUE EYES ITALIAN CHICKEN AND POTATOES"

Steps:

• 1. Wash and dry chickens and place in a foil lined roasting pan 9x13. Spray it with Pam nonstick cooking spray. Sprinkle onions around the chicken.
• 2. Place potatoes in a medium sized sauce pan and cover with water. Bring to a boil and cook for at least 15 mins. Take off the heat, drain and place in the roasting pan around the chicken.
• 3. Open the jar of roasted red peppers and pour the juice over all the ingredients in the pan. Place roasted red peppers over everything in the pan. Sprinkle the Cavenders' Greek Seasoning and salt and pepper over everything to taste. Add the 2 tablespoons of extra virgin olive oil. Mix it up good with your hands. Rub it all in and under the skin, too.
• 4. Place in a preheated oven at 350 degrees, and bake for 1 hour or until juices run clear. Take out and let the entire dish rest for at least 15 mins. Serve and enjoy!