Chicken In Potato Baskets Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Steps:

• In a bowl, combine the potatoes,butter,salt and pepper.
• Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
• In a small saucepan,saute onion in butter.
• Add the flour,bouillion,worcestershire and basil.
• Stir in the milk.
• Bring to a boil;cook and stir for 2 minutes or till thickened.
• Add chicken and peas.
• Spoon into prepared crusts.
• Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.

Steps:

• 1. In a bowl, combine the potatoes, butter, salt and pepper. Press into 6 greased 10-oz. custard cups; set aside. In a saucepan, saute onion in butter. Add the flour, bouillon, worcestershire sauce & basil. Stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts. Bake, uncovered, at 375^ for 30-35 minutes or until crust is golden brown.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.