Easy Spiced Chicken With Potatoes And Peas Recipes

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
• Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
• Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Steps:

• Season chicken parts with salt and pepper.
• Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
• Place oven rack on the top third of the oven and heat to 425 degrees.
• Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
• Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
• Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
• Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Steps:

• Skin chicken, if desired. Rinse and pat dry with paper towels.
• Scrub the potatoes.
• In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
• Add potatoes, broth, rosemary, and pepper.
• Bring to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Add green onion, peas, and 1/4 cup parsley to skillet.
• Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
• Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
• Remove skillet from heat.
• Stir together sour cream and flour; stir into broth in skillet.
• Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• Spoon sauce over chicken and vegetables.

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
• Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
• Bake 25 to 30 min. or until chicken is done (165ºF).
• Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
• Sprinkle with cheese.