One Pan Roast Chicken Potatoes Food

ONE PAN CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F.
• In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
• Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
• Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.

ONE-PAN ROAST CHICKEN & POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
• Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
• Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
• Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
• If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.

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.

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES

Steps:

• Pre-heat oven to 400.
• Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
• Spread 1 tbs butter on the bottom of shallow roasting pan.
• Place whole chicken in roasting pan, breast side up.
• Sprinkle liberally with salt.
• Spread remaining butter all over chicken.
• Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
• Add potatoes to pan, surrounding the chicken.
• Spinkle potatoes with salt, pepper, and small amount of rosemary.
• Drizzle potatoes with olive oil.
• Place pan in oven and bake chicken and potatoes for 20 minutes.
• Remove from oven.
• Toss potatoes to turn.
• Add 1 cup water to the pan.
• Add chopped carrots and onion to pan.
• Sprinkle minced garlic over veggies and chicken.
• Drizzle carrots and onion with olive oil.
• Place pan back in oven.
• Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
• Remove from oven, allowing chicken to cool.
• Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
• NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.