CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES
Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
- Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
- Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.
LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES
This recipe's a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours
Provided by Xanthe Clay
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
- Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
- Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
- Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
- Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
- Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.
Nutrition Facts : Calories 1041 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 86 grams carbohydrates, Fiber 7 grams fiber, Protein 67 grams protein, Sodium 4.79 milligram of sodium
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g
More about "crisp skinned chicken with rosemary potatoes recipes"
BAKED ROSEMARY CHICKEN AND POTATOES - DINNER, THEN …
From dinnerthendessert.com
Estimated Reading Time 6 mins
DUMP-AND-BAKE ROSEMARY CHICKEN AND POTATOES - THE …
From theseasonedmom.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 605 per serving
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.
- In a large Ziploc bag (or in a large bowl), combine olive oil, rosemary, garlic, salt and pepper. Add chicken and potatoes; toss to coat.
- Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.
- Bake for about 30 minutes (stirring potatoes halfway through), or until chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and crispy. Toss potatoes in pan juices just before serving. Garnish with additional rosemary, if desired.
ONE SHEET PAN ROSEMARY CHICKEN WITH POTATOES RECIPE …
From littlespicejar.com
5/5 (11)Estimated Reading Time 5 minsServings 4Total Time 40 mins
- Position a baking rack in center of the oven and preheat the oven to 450ºF. Line a sturdy baking sheet with heavy duty foil. I lined mine twice so that it required minimum cleaning.
- In a small bowl, combine the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.
- In a bowl, combine the 2 tablespoons olive oil, 1/4 teaspoon salt, remaining 2 teaspoons garlic, and 1 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay the potatoes on the other side of the baking sheet.
- Bake for 20 minutes. If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken. After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil.
ROSEMARY CHICKEN AND POTATO SHEET-PAN DINNER
From pillsbury.com
4.5/5 (45)Category EntreeServings 6Total Time 1 hr 5 mins
- In large bowl, mix 2 tablespoons of the olive oil, 1/2 teaspoon of the teaspoon salt, 1/4 teaspoon of the pepper and 1 tablespoon of the rosemary. Add potatoes; toss to coat. Place potatoes skin side down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a fork. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon rosemary leaves. Add chicken and asparagus; toss to coat. Arrange in single layer on pan along with potatoes.
- Roast 16 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned.
INA GARTEN’S EASY TRICK FOR MAKING MASHED POTATOES AHEAD OF TIME
From simplyrecipes.com
BEST CRISPY PARMESAN POTATOES RECIPE - HOW TO MAKE PARMESAN
From delish.com
EASY GUT-HEALTHY MELTING POTATOES RECIPE | WELL+GOOD
From wellandgood.com
THIS 5-INGREDIENT APPETIZER WAS THE FIRST THING GONE AT MY
From allrecipes.com
CRISPY ROASTED CHICKEN WITH PERFECT SKIN | D'ARTAGNAN
From dartagnan.com
CRISPY CHICKEN LEGS WITH ROSEMARY, TINY POTATOES, AND SOUR …
From annievarberg.com
SHEET PAN ROSEMARY CHICKEN AND POTATOES - OUR SALTY …
From oursaltykitchen.com
ROSEMARY CHICKEN RECIPE | MCCORMICK
From mccormick.com
ROSEMARY CHICKEN AND POTATOES - OVEN ROASTED …
From toriavey.com
OUR BEST ROAST CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
CRISPY ROAST POTATOES WITH SALT AND VINEGAR - MSN
From msn.com
COOKING TIPS TO HELP PREPARE THANKSGIVING TURKEY AND SIDE DISHES
From freep.com
LEMON-ROSEMARY ROASTED CHICKEN WITH CRISPY POTATOES RECIPE
From seriouseats.com
SHEET PAN ROSEMARY CHICKEN AND POTATOES - CRAVING …
From cravinghomecooked.com
CRISPY CHICKEN THIGHS WITH POTATOES & ROSEMARY RECIPE
From myrecipes.com
ROSEMARY OVEN ROASTED CHICKEN - THE SEASONED MOM
From theseasonedmom.com
TRYING INA GARTEN'S BEST POTATO DISHES FOR THE HOLIDAYS - INSIDER
From insider.com
EASY ONE-POT RECIPES TO MAKE TONIGHT - REAL SIMPLE
From realsimple.com
ROAST CHICKEN WITH ROSEMARY AND POTATOES – LEITE'S CULINARIA
From leitesculinaria.com
THE MOST POPULAR THANKSGIVING RECIPE IN EACH U.S. STATE
From allrecipes.com
CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES
From bigoven.com
CLAIRE SAFFITZ’S THANKSGIVING RECIPES ARE NOT THAT COMPLICATED
From nytimes.com
SHEET PAN CRISPY CHICKEN THIGHS AND LEMON ROSEMARY POTATOES
From inquiringchef.com
3 RULES FOR MAKING THE ABSOLUTE BEST MASHED POTATOES - KITCHN
From thekitchn.com
CRISPY ROSEMARY CHICKEN AND POTATOES - JOY IN THE …
From joyinthemeantime.com
LOADED SMASHED POTATOES RECIPE - TODAY
From today.com
CRISP-SKINNED CHICKEN WITH ROSEMARY & POTATOES
From thefoodieskitchen.com
THE MAKE-AHEAD THANKSGIVING TURKEY RECIPE FOR PLANNERS - THE …
From nytimes.com
ROSEMARY AND THYME ROAST CHICKEN AND POTATOES
From vikalinka.com
You'll also love