ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
ROSEMARY CHICKEN AND POTATOES
Make and share this Rosemary Chicken and Potatoes recipe from Food.com.
Provided by LisaA
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Line a broiler pan with foil.
- In a small bowl, combine the oil with the garlic and 2 Tbl of the fresh rosemary (or 1 tsp of the dried.) In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 Tbl fresh rosemary (or 1 1/2 tsp dried.) Place the chicken skin-side up on the broiler pan.
- Sprinkle the breadcrumb-parmesan mixture over the chicken.
- Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.
- Reduce the oven temperature to 375 and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.
- Microwave tip: Prepare and arrange the ingredients as instructed in steps 2 through 6 in a shallow microwave safe baking dish.
- Cover loosely with wax paper and cook at 100% for 15 minutes.
- Transfer the chicken and potatoes to a foil lined broiler pan and broil until crisp and cooked through, 8 to 10 minutes.
Nutrition Facts : Calories 835.2, Fat 46.5, SaturatedFat 12.1, Cholesterol 225.8, Sodium 358.3, Carbohydrate 26.3, Fiber 3.3, Sugar 1.4, Protein 74.2
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROASTED POTATOES WITH WHOLE GARLIC AND ROSEMARY
Make and share this Roasted Potatoes With Whole Garlic and Rosemary recipe from Food.com.
Provided by lazyme
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 4 quarts water to boil. Preheat oven to 425ºF.
- Cut potatoes into 1-inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden-brown. Remove and serve immediately.
Nutrition Facts : Calories 567.9, Fat 14.1, SaturatedFat 2, Sodium 36, Carbohydrate 101.7, Fiber 12.5, Sugar 4.5, Protein 12.1
GARLIC ROSEMARY ROASTED CHICKEN
Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.
Provided by lazyme
Categories Whole Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold water; pat dry.
- Trim excess fat.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
- Place rosemary and crushed garlic beneath skin of breast and drumsticks.
- Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan.
- Cut a thin slice from end of each onion.
- Remove white papery skins from garlic heads (do not peel or separate cloves).
- Cut tops off garlic heads, leaving root end intact.
- Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
- Bake at 450ºF for 30 minutes.
- Brush onions and garlic heads with olive oil.
- Arrange onions and garlic heads around chicken.
- Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
- Cover chicken loosely with foil; let stand 10 minutes.
- Discard skin from chicken.
- Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
ROASTED LEMON GARLIC CHICKEN WITH ROSEMARY POTATOES
I made this one night and my friends just died! So we made it a weekly tradition for awhile, and never got tired of it! This is a great meal to serve for a dinner party, inexpensive, and is incredibly simple! And the leftovers are divine!
Provided by In My Tummy
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove all the extras inside the chicken. Coat the chicken in salt and pepper and set aside. Preheat oven to 450°F, and put a large pot of water on to boil.
- Slice the potatoes in 1-inch hunks (like the size of a golf ball) and peel all the garlic.
- Toss the potatoes, garlic and the whole lemon into the boiling water. Reduce heat slightly, and cook for about 12 minutes.
- Drain out all the water, and then stuff the inside of the chicken with the garlic, fresh thyme sprigs and the lemon. Once the lemon is inside the chicken, stab it a few times with a fork. Be careful, the lemon juice will be very HOT! With the lemon inside the chicken it will make it nice and flavorful and sort of steam it from the inside.
- Coat the bottom of a roasting pan with olive oil and place the chicken (and the extras if you wish) in the pan. Cook for 45 minutes.
- Remove from the oven, and place the chicken on a plate for a moment. Toss the potatoes and fresh rosemary in the juices in the roasting pan. Place chicken back in the pan and cook for another 45 minutes.
- After the chicken is done, let it sit for a few minutes. Carve and enjoy! Remember to serve up some of the roasted garlic from the inside of it!
Nutrition Facts : Calories 514, Fat 12.3, SaturatedFat 3.5, Cholesterol 53.5, Sodium 80.7, Carbohydrate 80.7, Fiber 9.2, Sugar 3.6, Protein 23.4
MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES
This dish is made simply with simple ingredients and a lot of love. My dinner guests and family get very satisfied looks on their faces and young children ask their moms to make this for them at home. I have made this dish with fresh oregano instead of and in combination with the rosemary and it was just as good. The fat from the chicken (schmaltz) flavors the potatoes. Cooking time really depends on the size of your chicken.
Provided by riffraff
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a large baking pan with foil.
- In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
- Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
- Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
- Lay the chicken on top of the potatoes.
- Some will be under the chicken and some will not.
- Place in the oven for about 1 hour or until the chicken is done.
- Check the potatoes and move them around from time to time.
- Cook until the juices from the chicken run clear and the potatoes are soft.
- Remove chicken to cutting board to rest for at least 10 minutes.
- Return potatoes to oven while chicken is resting.
- You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.
Nutrition Facts : Calories 779.4, Fat 52.9, SaturatedFat 12.5, Cholesterol 172.5, Sodium 1039.9, Carbohydrate 29.1, Fiber 2.8, Sugar 1.2, Protein 45.6
CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC
I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.
Provided by TishT
Categories Whole Chicken
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Clean and dry the chicken.
- Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
- Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
- Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
- Make a small slit in skin on each wing.
- Insert a garlic piece and a rosemary sprig into each.
- Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
- Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
- Cut chicken and serve.
Nutrition Facts : Calories 424.9, Fat 31, SaturatedFat 8.8, Cholesterol 142.6, Sodium 133.2, Carbohydrate 0.7, Protein 33.6
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC
Posting this for ZWT 2006 (Italian region) this is simple, not overly spiced, not overly complicated; just good homey Italian comfort food. Cook this with Baby Potatoes right in the pan and take care of the bulk of your meal all in one dish. Cook time includes refrigerator time.
Provided by JanetB-KY
Categories Chicken
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
- Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
- Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
- Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
- Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
- Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.
Nutrition Facts : Calories 1076.5, Fat 71.8, SaturatedFat 18.5, Cholesterol 267.4, Sodium 286.4, Carbohydrate 38.1, Fiber 5.6, Sugar 3.1, Protein 66.9
ROASTED ROSEMARY POTATOES WITH GARLIC
This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
- Drizzle with the oil and toss well to evenly coat.
- Sprinkle with the rosemary, salt and freshly ground pepper.
- Toss again.
- Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
- Serve hot.
- Serves 6.
Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1
LEMON-GARLIC-ROSEMARY BAKED CHICKEN WITH ROASTED FINGER POTATOES
This is the only baked chicken you will ever need. This is perfect for Sunday dinners or when you are expecting company.
Provided by tabasco0697
Categories One Dish Meal
Time 2h30m
Yield 6 oz, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425. Rinse chicken under cold water then pat dry with paper towels. Rinse finger potatoes and sit aside.
- Season chicken inside and out with salt and pepper. Smear softened butter over entire chicken. Place breast side up in 13 x 9 inch (or larger) baking dish.
- Insert 1/2 lemon into cavity along with 2 sprigs fresh rosemary and half head of garlic. Remove leaves off remaining sprigs of rosemary and sprinkle on top of chicken. Discard stems. Cover chicken with strips of bacon.
- In gallon size storage bag add finger potatoes, extra virgin olive oil, salt and pepper and shake well to coat. Pour potatoes around chicken.
- Cut the remaining 1 1/2 lemons into wedges and the remaining 2 garlic heads in half. Place lemon wedges and garlic halves around the chicken on top of the potatoes. Place in oven and bake for 1 hour uncovered.
- Remove chicken from oven and remove bacon. Set bacon aside and return chicken to oven for an additional 30 minutes. While chicken is in the oven dice the bacon where it's completely cooked discarding the places on each piece where it's still raw and set aside. After 30 minutes check the chicken. Don't let the golden color of the chicken fool you into thinking it's done. Test chicken where the thigh meets the breast and see if the juices run clear. Remove chicken, garlic and lemon from baking dish to a large platter and tent with foil. Remove potatoes to a covered serving dish and keep warm.
- While chicken is resting take 4 tablespoons of the pan drippings and place in saucepan. Add chicken broth and diced bacon and bring to a boil on medium high heat. Reduce by half (approx 6-8 minutes). If you need to thicken the gravy use the corn starch and ice cold water mixed together to make a slurry and add a little at a time checking for desired consistency.
- Remove foil tent and slice chicken. Place on platter with roasted lemons and garlic heads. The garlic is soft and makes a nice spread to place on buttered crusty bread. Pour gravy into gravy boat (or bowl) and serve along side chicken and potatoes.
Nutrition Facts : Calories 748.9, Fat 50.1, SaturatedFat 15.3, Cholesterol 193.9, Sodium 990.5, Carbohydrate 26.7, Fiber 3.2, Sugar 1.8, Protein 47.1
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