Roast Chicken With Potatoes Green Onions Food

ROAST CHICKEN WITH POTATOES AND ONIONS

Steps:

• Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
• Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
• Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

ONION STUFFED ROAST CHICKEN WITH POTATOES

Steps:

• In a skillet, melt 1 T butter over medium heat.
• Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

GREEN ONION POTATOES

Steps:

• Heat oil in large frying pan.
• When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
• Season well and add butter.
• When melted, stir in garlic, onions and remaining ingredients.
• Cook 3 to 4 minutes, uncovered, over medium heat.
• Serve immediately.

ROASTED CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400°; bring garlic and milk to boil; drain and discard milk; in a small metal baking pan toss garlic with 1 T oil; roast 13 minutes or until golden; cool a bit and put the garlic and it's cooking oil in a food processor; process to a paste; sprinkle with salt and pepper and set aside.
• Saute the onions in the butter and 1 T oil over medium-low heat; cook until golden, about 40 minutes; add vinegar, thyme and bay leaf and simmer until liquid is reduced by half, about 3 minutes; stir in cream and salt and pepper; set aside.
• While the onions are sauteing, preheat the oven to 450°; heat the remaining 1 T of oil in a large skillet; salt and pepper the chicken; place skin side down in skillet and cook until golden brown on one side only, about 4 minutes.
• Place chicken, skin side up, on a rimmed baking sheet and roast until internal temperature is 180°; spread garlic paste atop chicken pieces and bake another 5 minutes, until golden brown.
• Rewarm onions over medium-low heat; to serve plate onions and place 2 pieces of chicken atop them; garnish with parsley.

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.

LEMON ROASTED CHICKEN WITH POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 450.
• Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.
• In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat.
• Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it's so pretty!)
• I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.
• Place chicken in olive oil mixture and coat.
• Place chicken in dish.
• Roast for 40 minutes.
• Remove chicken and continue roasting potatoes/beans if necessary.