High Roasted Chicken And Potatoes 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:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
• Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

Steps:

• Dissolve kosher salt and sugar in water in a large container to make brine. Place chicken into brine, cover, and refrigerate until chicken meat is seasoned, 1 to 4 hours.
• Stir unsalted butter, Dijon mustard, garlic, and thyme in a bowl and let stand at room temperature while chicken marinates in brine.
• Remove chicken from brine, rinse chicken, and discard used brine. Use a sharp, sturdy knife or poultry shears to slice along both sides of the backbone from the tail to the neck, through the bones; remove backbone and tail. Turn chicken over, spread open with breast side facing up, and hit chicken sharply with the heel of your hand between the two chicken breasts to break the breast bone. Press chicken flat with your hands.
• Dry chicken thoroughly with paper towels on both sides. Use your fingers to loosen the skin over the chicken breast and thighs. Stir 1 pinch black pepper into the seasoned butter mixture and spread butter mixture generously underneath the skin. Pat chicken dry again. Lay the flattened chicken, breast side up, on the top of a 2-part broiler pan. Rub chicken with vegetable oil and sprinkle with more black pepper.
• Move a rack into the lower third of oven and preheat oven to 500 degrees F (260 degrees C). Line the bottom of broiler pan with aluminum foil.
• Place potato slices into bottom of broiler pan atop aluminum foil; toss potatoes with olive oil and season with salt and black pepper. Place top of broiler pan containing chicken over pan bottom.
• Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), about 20 more minutes. Let chicken rest on platter or cutting board while you blot excess chicken fat from top of potato slices. Invert broiler pan bottom to turn potatoes out into a serving dish and blot again with paper towels. Cut chicken in quarters with a sharp knife and serve with potatoes.

Steps:

• Allow the chicken to rest at room temperature for 30 to 60 minutes.
• Preheat the oven to 425 degrees F.
• In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
• In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
• Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
• Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
• To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

Steps:

• Preheat the oven to 450 degrees F.
• Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
• Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
• After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
• While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.

Steps:

• Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
• In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
• Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container.
• Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
• If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line bottom of broiler pan with aluminum foil and spray with spray.
• Remove chicken from brine, rinse with water.
• Butterfly chicken, flatten breastbone and smeer on flavored butter.
• Place chicken on the top of the broiler pan.
• For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
• Spread potatoes in even layer in foil-lined broiler pan bottom.
• Place broiler pan rack with chicken on top.
• Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes.
• Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
• A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
• Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
• Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
• With additional paper towels, pat off remaining grease.
• Cut chicken into serving pieces and serve with potatoes.