LEMON-THYME SHEET PAN CHICKEN AND POTATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
- Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
- Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
- Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
- Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.
CHICKEN WITH ONIONS AND GARLIC
This easy-to-cook roast chicken dish will fill your kitchen with an enticing aroma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
- Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
- Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.
ROASTED CHICKEN & RED POTATOES
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.
Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.
BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY
Your kitchen will smell heavenly while this dish is baking! Serve with a green vegetable &/or salad & crusty bread or rolls.
Provided by Mary Scheffert
Categories Chicken
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Position oven rack in center of oven; preheat to 400F degrees.
- Rinse chicken parts& pat dry; season liberally with salt& pepper.
- In a large bowl, toss together onion rings, garlic, oil& rosemary.
- Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
- Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
- Drizzle with an additional 2 tbsp olive oil.
- Bake until chicken is done, approximately 45-55 minutes.
TENDER ONION BAKED CHICKEN
Tender, tasty chicken breasts baked with butter, salt, pepper, and oniony seasoning. All ages like these - my 3 year old loves them! This can be served with mashed potatoes or with rice. Very tasty for the whole family.
Provided by Kim in Oklahoma
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
- Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 4.5 g, Cholesterol 79.8 mg, Fat 13.1 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2.4 g, Sodium 1420.6 mg, Sugar 0.5 g
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME
Pair your lamb roast with a delicious potato gratin and broiled asparagus.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Adjust oven rack to lowest position. Heat oven to 350 degrees.
- With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
- Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
- Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
- Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 27 g, Fat 9.5 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 9.4 mg, Sugar 1.2 g
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