GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
- Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
- Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.
SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Provided by Lidey Heuck
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS
Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.
Provided by Chipfo
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
- Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
- Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
- Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
- After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
- Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
- Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
- Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
- Drop by spoonful into the soup, remember they will swell a bit, about double.
- Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
- If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
- Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Nutrition Facts : Calories 649.9, Fat 34.2, SaturatedFat 12.7, Cholesterol 149.3, Sodium 1139.7, Carbohydrate 45.2, Fiber 2.2, Sugar 1.9, Protein 38.2
ROAST CHICKEN WITH DILL & POTATOES
Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco's Italian heritage.
Provided by Silvana Franco
Categories Dinner
Time 1h35m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Cut the stems from the dill and set aside, then roughly chop the leaves. Keep a small handful of the dill leaves to garnish, then mix the rest with the butter and garlic.
- Carefully lift the skin of the chicken breasts and legs, and push about two-thirds of the garlic butter under the skin. Spread it over the meat, then spread the remaining butter over the skin and season. Put the chicken in a large roasting tin and squeeze over the lemon halves, then put them into the cavity along with the dill stalks. Roast the chicken for 20 mins.
- Reduce the oven to 180C/160C fan/gas 4. Scatter the potatoes around the chicken, drizzle over the oil and sprinkle with a little salt. Turn the potatoes so they're coated in the oil and any roasting juices from the chicken. Roast for another 1 hr, turning the potatoes occasionally until brown and the chicken is completely cooked through. Sprinkle over the reserved dill leaves and serve.
Nutrition Facts : Calories 623 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 0.4 milligram of sodium
DILLED CHICKEN & POTATOES (CROCK POT)
Make and share this Dilled Chicken & Potatoes (Crock Pot) recipe from Food.com.
Provided by SmilinJenE
Categories Chicken
Time 8h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 c chicken broth, cornstarch, mustard, salt, and pepper.
- Set aside.
- Place onion, potatoes, and green beans in bottom of crock pot.
- Heat oil in skillet.
- Brown chicken breasts.
- Remove and drain.
- Place in Crock pot.
- Pour remaining chicken broth into skillet and bring to a boil.
- Stir broth cornstarch mixture and slowly pour into boiling liquid.
- Cook stirring constantly for 1 minute.
- Pour over ingredients in crock pot.
- Stir to coat.
- Cover and cook on LOW 8 hours (HIGH 4 hours).
Nutrition Facts : Calories 286.5, Fat 8.3, SaturatedFat 1.4, Cholesterol 75.5, Sodium 786.8, Carbohydrate 23, Fiber 3.3, Sugar 2.9, Protein 29.2
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CREAMY DILL CHICKEN - PIPER COOKS
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4.8/5 (24)Total Time 28 minsCategory Main CourseCalories 510 per serving
- Heat a non- stick frying pan over medium heat. Add the oil and then the chicken. Cook 2-3 minutes per side or until almost cooked through. Add the onions and cook for about 4 minutes, until softened.
- Remove the chicken to a plate temporarily and add the broth. Cook down for about 10 minutes or until reduced by aout half.
- Add the butter and whisk while it melts. Remove from heat, add the dill, season with salt and pepper and then serve.
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