HERB-ROASTED CHICKEN THIGHS WITH POTATOES
Make this easy yet impressive one-dish recipe of chicken thighs with potatoes for a satisfying dinner. An herb vinaigrette and shallots add a burst of flavor.
Provided by Elise Bauer
Categories Dinner 1-Pot Casserole Make-ahead
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Make the vinaigrette: In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
- Bake: Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.
Nutrition Facts : Calories 514 kcal, Carbohydrate 37 g, Cholesterol 194 mg, Fiber 4 g, Protein 40 g, SaturatedFat 7 g, Sodium 691 mg, Sugar 4 g, Fat 24 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
- Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
- Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
- Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
- Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
ROAST CHICKEN STUFFED WITH HERBED POTATOES
Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process the parsley, garlic, rosemary,thyme and sage until minced.
- Reserve 2 tbsp.
- Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
- Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
- let them rest to cool, drain if there is any stock left, and reserve it.
- Spoon half the potatoes into the chicken sew the cavity shut.
- Rub the reserved herb mixture all over the chicken.
- Arrange remaining potatoes around the chicken in the baking dish.
- Spoon some of the remaining broth over the chicken.
- Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
- Baste the chicken every 15 minutes with the stock.
Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
ROASTED CHICKEN WITH HERBED POTATOES
adapted from BBC's Good Food, May 2002. NOTE: You may wish to parboil the potatoes is you prefer them to be very soft. The original version does not parboil them, which will result in quite firm roast potatoes. Parboil the potatoes by cooking them in boiling water just until they begin to become fork tender, but not fully cooked.
Provided by HeatherFeather
Categories Chicken Thigh & Leg
Time P1DT1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together oil, mustard, vinegar, and herbs.
- Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
- Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
- Place chicken in a non-metal dish and pour marinade on top to coat.
- Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
- Preheat oven to 200°C (400°F).
- Cut a thin slice of of the top of each garlic head, exposing the cloves.
- Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
- Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
- Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
- Season well with salt & pepper (be generous), to taste.
- Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
- Combine the reserved lemon zest and parsley and sprinkle over the chicken.
- Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.
Nutrition Facts : Calories 376.3, Fat 20.2, SaturatedFat 3.7, Cholesterol 59.1, Sodium 88.3, Carbohydrate 31.6, Fiber 3.6, Sugar 1.9, Protein 18.5
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- In a medium sized bowl, combine the butter, garlic, thyme, rosemary, 1 teaspoon of salt, black pepper, and lemon zest. Mix to combine. Set aside.
- If it's not already cleaned, clean out the inside of the chicken. Carefully separate the top chicken skin from the breast. I find it easiest to do this by starting with a sharp knife to separate the tip of the skin from the chicken, then running my fingers between the chicken breast and skin to release the skin from the meat. Pat the chicken dry.
- Spread your butter/herb mixture on the chicken (under the skin) and along the outside. Add your onion in the chicken cavity. Tie the chicken legs together with butcher's twine. Place your chicken, potatoes, and carrots in a large roasting pan. Season the potatoes and carrots with the remaining 1/2 teaspoon of salt.
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- Heat oven to 450 degrees. Place butter, salt, pepper, oregano, thyme and basil in a small bowl and mix together until smooth. Set aside.
- Drizzle olive oil in bottom of dutch oven or cast iron skillet. Layer potatoes, cut side down in bottom of pan. Season with salt and pepper. Place chicken on top of potatoes and spread herb butter over outside of bird. Insert garlic cloves into cavity of chicken. Place pot/skillet in oven. Set timer for 30 minutes.
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