Rosemary And Garlic Chicken And Potatoes Food

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

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.

MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES

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.

ROSEMARY CHICKEN AND POTATOES

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.

ROSEMARY AND GARLIC CHICKEN AND POTATOES

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.

ROSEMARY ROASTED POTATOES

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 ROSEMARY POTATOES WITH GARLIC

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.

ROSEMARY & GARLIC CHICKEN

Steps:

• Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
• Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC

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.