Perfect Roast Chicken With Potato Cakes Food

CHICKEN & NEW POTATO TRAYBAKE

Chicken & new potato traybake image

Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Provided by Miriam Nice

Time 1h30m

Number Of Ingredients 8

Ingredients

3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon, quartered
8 fresh bay leaves
6 garlic cloves, unpeeled
4 large chicken thighs
bag watercress or salad leaves, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it's coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.

Nutrition Facts : Calories 323 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

STUPID SIMPLE ROAST CHICKEN

Stupid Simple Roast Chicken image

This is so easy it's stupid.

Provided by Elliott

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h25m

Yield 6

Number Of Ingredients 3

Ingredients

1 (4 pound) whole chicken, rinsed
1 lemon, halved
kosher salt

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 2 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 1084.8 mg

PERFECT POTATO CAKES

Perfect Potato Cakes image

I got the basis for this recipe from a friend and tweaked it a bit to fit my taste. There's just something about these potato cakes that makes them better than the best!! I think its a combo of the bread crumbs and the butter flavor Crisco. All I know is these are super for breakfast, lunch, dinner, or a snack! I love 'em! And they are so easy!!

Provided by Manda

Categories Potato

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 large potatoes, peeled and shredded
1 onion, chopped
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1/4 teaspoon garlic powder
1/4 cup flour
1/4-1/2 cup seasoned bread crumbs
1 egg
1/2 teaspoon dried parsley
Butter Flavor Crisco, for frying

Steps:

Mix everything together except Crisco.
Melt Criso in large skillet about 1/4 in.
deep.
Drop potato mixture by heaping Tbsp.
into hot Crisco.
Flip when edges appear lightly browned (about 2-3 min.), then cook other side until lightly browned Drain on paper towel.

Nutrition Facts : Calories 373.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 53, Sodium 754.4, Carbohydrate 78.9, Fiber 9.2, Sugar 4.7, Protein 11.2

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

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