Rosemary Roasted Chicken With Apples And Potatoes Food

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

ROASTED ROSEMARY CHICKEN WITH POTATOES

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.

ROASTED CHICKEN WITH ROSEMARY

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.

ROSEMARY CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
• Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

ROSEMARY-ROASTED CHICKEN AND POTATOES

Steps:

• Heat oven to 375 degrees F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
• Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min.
• Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

ROSEMARY ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 425 degrees.
• Mix oil, and seasonings in a large bowl. Add chicken and potatoes; toss to coat.
• Line 15x10x1-inch baking pan with foil and spray with no-stick cooking spray.
• Arrange chicken and potatoes in single layer in pan.
• Roast in oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

ROASTED CHICKEN, APPLES, AND LEEKS

Steps:

• Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables.
• Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.

PERFECT ROSEMARY CHICKEN WITH POTATOES

Steps:

• In large bowl, combine oil, Spices and salt. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined baking sheet.
• Roast in preheated 425°F (220°C) oven 30 minutes or until chicken is no longer pink and potatoes are tender, turning potatoes occasionally.

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-ROASTED CHICKEN WITH APPLES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.