Roasted Chicken With Lemony Bombay Potatoes Food

ROAST CHICKEN BREAST WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
• Put the turmeric into a bowl and add the zest of both lemons, a teaspoon of ground cumin, the chopped fresh coriander, a roughly chopped red pepper, and a 5cm piece of fresh ginger, peeled and finely sliced into matchsticks.
• Cut 6 slices from one lemon and set aside. Squeeze the juice from the other lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with the chicken breasts, skin left on (I left it on for the cooking, but didn't eat it as it would need to be synned). Toss everything around with the 2 teaspoons of olive oil, and season well with sea salt and freshly ground black pepper.
• Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Spray all over with Frylight and cook in the middle of the oven for 25 to 35 minutes.

ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and chop the potato into 2.5cm cubes. Cook in boiling salted water for 6 minutes, then drain well and steam dry.
• Add the turmeric and cumin to a bowl, then grate in half the lemon zest. Pick, roughly chop and add the coriander leaves.
• Deseed and roughly chop the pepper and peel and matchstick the ginger, then add to the bowl.
• Cut 2 slices of lemon and set aside. Squeeze a little juice from the remainder of the lemon into the bowl.
• Shake the potatoes up in the colander and add them to the bowl, along with the chicken. Drizzle with oil and season with sea salt and black pepper, then toss everything around to coat.
• Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 10cm x 15cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
• Drizzle with oil, then cook in the middle of the oven for 25 minutes, or until golden and cooked through.

ROASTED CHICKEN WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
• Spoon the turmeric into a large bowl, then finely grate in the lemon zest. Pick and roughly chop the coriander leaves, then add to the bowl. Trim, deseed, roughly chop and add one quarter of the red pepper (save the rest for another day). Peel and finely slice the ginger into matchsticks, then add to the bowl.
• Cut three slices off the lemon and set aside. Squeeze the juice from the remaining lemon into the bowl. Shake the potatoes around in the colander, then add to the bowl along with the chicken breast.
• Toss everything with oil and season with sea salt and black pepper, then toss everything around again to coat.
• Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 15cm x 20cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
• Drizzle with oil, then cook in the middle of the oven for 25 to 35 minutes, or until golden and cooked through.

LEMONY ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 400°F.
• Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
• Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
• Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
• Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
• Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.

LEMONY CHICKEN WITH POTATOES AND OREGANO

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.

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.

ROASTED LEMON CHICKEN

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

POT-ROAST BOMBAY CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Season chicken thighs with salt and pepper on all sides.
• Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
• Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

CHICKEN ROASTED OVER LEMONS AND ONIONS

Steps:

• Add coriander, cumin, or paprika to the salt, if desired. Pat chicken dry and season the cavity and skin with 1 1/2 teaspoons salt each. Place it on a rimmed baking sheet lined with a rack. Refrigerate, uncovered, at least 12 hours and up to 24 hours.
• Sprinkle the cavity with 1/4 teaspoon pepper. Then pierce whole lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub butter evenly over the skin, season with another 1/4 teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap lemon and onion slices to create a base slightly larger than the chicken. Set the bird on top of this "rack," which will collect the chicken fat as it drips. Strip the leaves from remaining 3 thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.
• Preheat the oven to 450 degrees. Roast the chicken 20 minutes, then reduce the heat to 350 degrees, rotate the sheet, and continue cooking until a thermometer registers 160 degrees, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165 degrees) -- this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.