CPK ROSEMARY CHICKEN AND POTATO PIZZA (ADAPTED FROM RECIPE ON PAGES 19 AND 20 FROM THE CALIFORNIA PIZZA KITCHEN COOKBOOK)
One of Susan's favorite pizzas is the Rosemary Chicken and Potato Pizza from California Pizza Kitchen. Unfortunately, this pizza has been discontinued in the restaurants. Its recipe, however, is in The California Pizza Kitchen Cookbook.
Provided by Chula King
Categories Main Course
Time 2h
Number Of Ingredients 24
Steps:
- Melt 1 Tablespoon butter in a small saucepan over medium-high heat. Add shallot, garlic and thyme. Cook, stirring until mixture is light brown, 5 to 7 minutes. Add salt, pepper, wine and lemon juice. Cook until the mixture is reduced to 1/2 cup, about 5 minutes. Remove the pan from the heat, quickly and thoroughly whisk in the remaining 4 Tablespoons of butter. May be prepared in advance.
- Combine garlic, soy sauce and olive oil in a small bowl. Place chicken breasts in a 1-quart ziploc bag. Pour in marinade ensuring that the chicken is well coated. Seal bag. Let stand for 15 to 20 minutes.
- Cook chicken on a hot grill (5 to 7 minutes on each side) or panini press heated to 420° F (3 to 4 minutes) or until chicken is fully cooked. Remove the cooked chicken to cool. Cut into 1/2-inch cubes. Refrigerate until ready to use.
- Preheat oven to 325° F. Combine sliced potatoes with the remainder of the ingredients; coat thoroughly. Transfer the potato slices to a baking sheet lined with non-stick aluminum foil; spread in a single layer (do not overlap). Discard leftover marinade - do not pour it over the potatoes.
- Cook the potatoes in the preheated oven for approximately 40 to 45 minutes. Half way through, turn the potatoes to ensure even browning. Remove from oven when the potatoes begin to brown slightly. Using a steel spatula, remove the potatoes form the baking sheet. Place on paper towels at room temperature to drain off any excess oil. Do not refrigerate.
- Place pizza stone in the center of the oven and preheat to 450° F for one hour before cooking the pizza.
- Prepare and shape the dough on a piece of reusable parchment. Spread 2 Tablespoons of the Garlic-Shallot butter over the surface of the prepared pizza dough. Cover the butter with half of the mozzarella. Distribute half of the grilled garlic chicken evenly over the cheese.
- Sprinkle half of the rosemary and oregano over the chicken. Place the rosemary potatoes over the other toppings, spaced about 1-inch apart. Top with additional mozzarella cheese.
- Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 10 to 11 minutes. When cooked, carefully remove the pizza from the oven. Sprinkle half of the remaining rosemary and half the parsley over the hot potato topping. Slice and serve. Repeat with remaining ingredients for a second pizza. Yield: 2 12-inch pizzas.
Nutrition Facts : Calories 287 kcal, Carbohydrate 23 g, Protein 12 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 613 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ROASTED ROSEMARY CHICKEN WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
- Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
- Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
- Transfer the chicken and potatoes to a platter and serve.
ROSEMARY CHICKEN & POTATO PIZZA
Don't let the long list of ingredients scare you off. Most people have all of these items in their cupboard, and the various steps can be accomplished far ahead and the pizza can be assembled right before dinner. I usually make the toppings the morning I'm making this. If you love roast chicken and potatoes, try this - you'll love it.
Provided by P48422
Categories Chicken
Time 1h20m
Yield 1 large pizza
Number Of Ingredients 25
Steps:
- To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
- Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
- Add the salt and pepper, the stock and lemon juice.
- Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
- Remove the pan from the heat.
- Quickly whisk in the remaining butter.
- Set aside.
- To make the potatoes: Preheat the oven to 325°F.
- Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
- Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
- Discard the leftover marinade- do not pour over the potatoes.
- Bake the potatoes for about 45 minutes.
- Some of the slices may need to be flipped over to promote even browning.
- Remove the potatoes from the oven when they begin to brown.
- Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
- Do not refrigerate.
- To make the chicken: Combine the garlic, soy, salt and olive oil.
- Marinate the chicken in this mixture for about 15 minutes.
- Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
- Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
- To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
- Spread 2 tablespoons of the garlic shallot butter over the surface.
- Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
- Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
- When done, sprinkle the parsley over top, slice and serve.
Nutrition Facts : Calories 2253.3, Fat 155.8, SaturatedFat 67.8, Cholesterol 485.3, Sodium 4964.5, Carbohydrate 87.5, Fiber 12, Sugar 6.7, Protein 129.5
ROSEMARY CHICKEN AND POTATO PIZZA
This is a delightfully different pizza from the California Pizza Kitchen Cookbook. It's a bit fussy, but most of the parts could be done in advance and then assembled when you're ready to eat. Use whatever crust you like.
Provided by pattikay in L.A.
Categories Chicken
Time 1h25m
Yield 1 pizza
Number Of Ingredients 26
Steps:
- garlic-shallot butter with lemon:.
- melt 1 T butter in a nonstick saucepan over medium high heat.
- add shallot, garlic and thyme.
- cook, stirring until mixture is light brown 7-8 minutes.
- add salt, pepper, wine, lemon juice and chicken base.
- cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
- Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
- Rosemary potatoes:.
- preheat oven to 325.
- combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
- transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
- discard leftover marinade - do not pour it over the potatoes.
- cook the potatoes in the preheated oven for approximately 45 minutes.
- some of the slices may need to be flipped over to promote even browning.
- remove the potatoes from the oven when they begin to brown.
- use a steel spatula to remove the potatoes from the sheet pan.
- place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
- Grilled garlic chicken:.
- combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
- grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
- remove the cooked chicken from the grill and chill thoroughly.
- cut into 3/4 inch cubes and set aside in refrigerator.
- to make pizza:.
- preheat oven to 400.
- prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
- use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
- cover the butter with the mozzarella.
- distribute the grilled garlic chicken evenly over the cheese.
- sprinkle the rosemary and oregano over the chicken.
- place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
- transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
- when cooked, carefully remove the pizza from the oven.
- sprinkle half the parsley over the hot potato topping.
- slice and serve.
ROSEMARY CHICKEN DINNER
The fragrant rosemary is this hearty meat-and-potatoes dish makes the whole house smell wonderful! All you need to round out the meal is green salad or vegetable. -Christine Yost, Newark, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut each potato into four wedges. Place chicken and potatoes in a greased 13-in. x 9-in. baking dish or shallow roasting pan. Drizzle with oil. Combine salt, garlic powder and pepper; sprinkle over chicken and potatoes. Sprinkle rosemary over chicken. , Bake, uncovered, at 375° for 45 minutes; drain. Bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 649 calories, Fat 28g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 720mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 4g fiber), Protein 47g protein.
CHICKEN, GARLIC, AND ROSEMARY PIZZA
This comes from my Totally Pizza Cookbook (prep time includes time to marinate). recipe doesn't say to, but i'm guessing you need to cook the chicken before putting it on the pizza
Provided by ShortieNJ
Categories Chicken
Time 1h20m
Yield 1 pie, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 515.
- cut chicken into 1 x 1/2 inch strips, put aside in small bowl.
- add garlic, rosemary, and enough olive oil to cover, stir to coat evenly.
- cover with plastic, marinate at room temperature for 1 hour.
- roll out dough on cornmeal coated paddle, lightly brush with olive oil from marinade.
- sprinkle dough with 1/2 of mozzarella and parmesan.
- top with chicken pieces in a single layer, sprinkle with parsley.
- top with remaining cheese.
- bake 8-10 minutes.
NEW POTATO & ROSEMARY PIZZA
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
- Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.
Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
POTATO AND ROSEMARY PIZZA
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h50m
Yield 2 Potato and Rosemary Pizzas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
- Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
- Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
- Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
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-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
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