Zesty Roasted Chicken And Potatoes Food

ZESTY CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Italian salad dressing, lime juice, lemon juice, and rosemary.
• Place potatoes in the baking dish. Distribute garlic evenly throughout dish. Place chicken on top of potatoes. Pour the dressing mixture over the chicken and potatoes. Seal dish with aluminum foil.
• Bake 1 hour in the preheated oven, until potatoes are tender and chicken juices run clear.

ZESTY ROASTED CHICKEN AND POTATOES

Steps:

• Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
• In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
• Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.

ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
• In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
• Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
• Arrange the chicken on a serving platter and serve with the potatoes.

ZESTY ROASTED CHICKEN AND POTATOES

Steps:

• 1. Preheat oven to 350°F. Grease jelly roll pan, 15 ½ x 10 ½ x 1 inch.
• 2. Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
• 3. Bake uncovered 30-35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with chives.

SPICY CHICKEN AND POTATOES

Steps:

• Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
• Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
• Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
• Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
• After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
• Serve by itself or with a green salad.

BAKED POTATO W/ SPICY CHICKEN

Steps:

• Heat a wok and spray with oil. Add the chicken pieces and allow to cook through (about 10 minutes). Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened. Stir in the curry paste and cook for a further 2 minutes. Stir in the peas and chicken. Reduce the heat, cover and cook for 3 minutes.
• Add the mixture to the potato and serve with a splash of soy sauce.