Bbq Roasted Chicken With Parmesan Potatoes Recipes

Steps:

• Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
• Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken breasts, potatoes, and onion in a large baking dish.
• Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• 1. Heat oven to 400?F. Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 teaspoon of chili powder. Bake 25 minutes.
• 2. Stir potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.
• 3. Bake 20 minutes or until chicken is done (165°F) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large bowl. Add onions and oil; toss to coat. Spoon into the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Combine the Parmesan cheese, oregano, garlic salt and pepper; sprinkle over potato mixture. Fold foil into a pouch and seal tightly. , Grill, uncovered, over medium-hot heat for 18-20 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Steps:

• 1. HEAT oven to 400ºF.
• 2. TOSS potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min.
• 3. STIR potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.
• 4. BAKE 20 min. or until chicken is done (165ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.

Steps:

• Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
• Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.