Rosemary And Garlic Chicken And Potatoes Food

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ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC



Roasted Chicken With Rosemary, Lemon and Garlic image

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

5 lbs roasting chickens, Quartered
5 tablespoons fresh lemon juice
2 sprigs fresh rosemary
4 large garlic cloves, Peeled And Halved
salt & pepper
1/4 cup olive oil
2 lbs baby potatoes, with skin left on

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

ROSEMARY CHICKEN AND POTATOES



Rosemary Chicken and Potatoes image

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

3 tablespoons olive oil or 3 tablespoons vegetable oil
2 cloves garlic, minced or crushed
1/4 cup chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
1/4 cup fine unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tablespoon pepper
2 1/2 lbs chicken parts
1 lb small red potato, unpealed

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

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES



Roasted Garlic, Lemon, and Rosemary Chicken, With Baby Potatoes image

Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!

Provided by Helping Hands

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens, quartered
5 tablespoons lemon juice
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1/4 cup olive oil
salt and pepper
12 baby potatoes, skins on

Steps:

  • Place chopped rosemary in baking dish.
  • Add olive oil, garlic, and lemon juice and stir well.
  • Place chicken in mixture in dish, skin side down.
  • Turn to coat with mixture.
  • Cover and place in fridge for one hour.
  • Preheat oven to 450 degrees.
  • Bake chicken uncovered for 15 mins.
  • Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
  • Reduce heat to 375 degrees and bake for 25 mins.
  • Remove from oven and remove potatoes from pan.
  • Keep potatoes warm.
  • Put chicken under broiler for a few minutes until nice and crispy.
  • NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
  • Spoon pan juices onto chicken pieces and baby potatoes and serve.

ROSEMARY AND GARLIC CHICKEN AND POTATOES



Rosemary and Garlic Chicken and Potatoes image

I was inspired to make it by a dish I had in Italy. If you don't love rosemary, reduce the quantity. It has a strong rosemary flavor because we love it.

Provided by Starrynews

Categories     Potato

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 large chicken breasts
12 red potatoes, sliced thickly
1/4 cup extra virgin olive oil
3 teaspoons rosemary
1 1/2 teaspoons sage
1 1/2 teaspoons garlic powder
1 tablespoon minced garlic
1 dash pepper

Steps:

  • Preheat oven to 375°F.
  • Slice up the potatoes thickly.
  • In a medium sized bowl, mix spices, oil, and garlic.
  • Put the potatoes in the mix and toss/stir until completely coated.
  • Line the bottom of a 13 x 9" glass dish with the potatoes.
  • Put the chicken in the sauce and coat. Place on top of the potatoes, with a few potatoes on top of each.
  • Bake for 1 hour in the preheated oven, uncovered.
  • Baste during the last 15 minutes, if needed.

Nutrition Facts : Calories 699.9, Fat 21.2, SaturatedFat 4, Cholesterol 46.4, Sodium 162.2, Carbohydrate 103.4, Fiber 11.2, Sugar 8.3, Protein 27.6

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES



Lemon-Rosemary-Garlic Chicken and Potatoes image

From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs.

Provided by Bren in LR

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb)
4 skin-on bone-in chicken thighs (about 2 1/2 lb)
3 lbs small red potatoes
crusty French bread

Steps:

  • Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
  • Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
  • Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
  • In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
  • Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
  • Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
  • Serve chicken with sauce and French bread.

Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8

MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES



My Famous Rosemary Garlic Chicken and Potatoes image

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

1 whole chicken, split up the back and flattened a bit (or chicken pieces, with skin and bones)
4 baking potatoes, washed well and cut into 8-10 pieces each (you may use equivalant red potatoes if you want)
1/3 cup olive oil
2 -3 tablespoons chopped fresh rosemary
4 -6 garlic cloves, chopped
1/2 tablespoon kosher salt
1/2 tablespoon freshly cracked black pepper (I usually use a mortor and pestle)
1 teaspoon cayenne pepper (optional)

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

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