Roasted Chicken With Potato Wedges Food

ROASTED CHICKEN WITH POTATO WEDGES

Steps:

• Preheat oven to 450°. Cut each potato lengthwise into 12 wedges; toss with oil and steak seasoning. Arrange in a single layer in a greased 15x10x1-in. baking pan. Roast on a lower oven rack 30-35 minutes or until tender and lightly browned, turning occasionally., Place chicken in a large bowl. In a small bowl, mix remaining ingredients; add to chicken and toss to coat. Transfer to a rack in a broiler pan, skin side up. Place on an oven rack above potatoes; roast 30-35 minutes or until a thermometer inserted in chicken reads 170°-175°. Serve with potato wedges.

ROASTED POTATO WEDGES

Steps:

• Preheat the oven to 475 degrees F.
• Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

MAPLE-ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
• Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
• Roast in the preheated oven for 15 minutes.
• Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

CAJUN CHICKEN TRAYBAKE WITH SWEET POTATO WEDGES & CHIVE DIP

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the cumin, paprika, oregano and thyme together in a bowl, with a good grinding of black pepper. Set aside 1 tbsp for the potatoes. Use the rest to rub all over the chicken thighs.
• Tip the peppers, onions and celery into a large roasting tin and toss with 1 tbsp oil. Spread out the veg so it cooks evenly, then nestle in the chicken. Cover with foil and roast for 40 mins.
• Meanwhile, coat the potato wedges in the 1 tsp oil and remaining spices, and arrange well-spaced apart on a non-stick baking tray. Put in the oven, on a higher shelf, when you have 35 mins left for the chicken. Stir the kefir and chives together to make a dip, adding up to 1 tbsp water to loosen, if needed. Set aside.
• Remove the roasting tin and potatoes from the oven and turn up the heat to 220C/200C fan/gas 7. Remove the chicken to a warm plate and leave to rest for 5 mins. Return the veg to the oven, uncovered, for 5-10 mins to colour a little. Serve half the wedges on plates with half of the chive dip and half the veg and chicken. Cover and chill the remaining portions. Will keep chilled for up to three days. To reheat, gently warm the potatoes in a non-stick frying pan, taking care they don't burn. Heat the chicken until piping hot in a microwave or pan set over a medium heat. If freezing, leave to defrost fully before reheating in a pan over a medium heat until piping hot.

CRUMBED CHICKEN WITH POTATO WEDGES

Steps:

• Preheat oven to 210C (fan forced).
• Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
• Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
• Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
• Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
• Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
• Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
• Serve the chicken and potato wedges with the lemon wedges and salad.