Roasted Chicken Breasts With Potatoes And Red Peppers Recipes

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SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.

Provided by Melissa Clark

Categories     weekday, one pot, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 16



Sheet-Pan Chicken With Sweet Potatoes and Peppers image

Steps:

  • In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
  • In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
  • Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
  • Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
  • Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
  • To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams

3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon sweet paprika
1/8 teaspoon cayenne
1/8 teaspoon ground allspice
Cilantro leaves, for serving

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10



Roasted Chicken Thighs with Peppers & Potatoes image

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

ROASTED CHICKEN & RED POTATOES

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10



Roasted Chicken & Red Potatoes image

Steps:

  • Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.

2 pounds red potatoes, cut into 1-inch pieces
1 package (9 ounces) fresh spinach
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon dried thyme
3/4 teaspoon pepper, divided
6 chicken leg quarters
3/4 teaspoon paprika

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12



Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions image

Steps:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
  • Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
  • Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
  • Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
  • Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
  • Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS

Categories     Chicken     Potato     Roast     Quick & Easy     Rosemary     Bell Pepper     Winter     Shallot     Gourmet

Yield Serves 2

Number Of Ingredients 10



Chicken Roasted with Potatoes, Peppers, and Shallots image

Steps:

  • In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

3 large shallots, peeled, blanched in boiling water for 2 minutes, and halved lengthwise
2 garlic cloves, minced
2 tablespoons plus 1 teaspoon olive oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1 tablespoon finely chopped fresh rosemary leaves or 1 tablespoon crumbled dried, plus, if desired, rosemary sprigs for garnish
3/4 pound small red potatoes, scrubbed and halved or, if large, quartered
1 whole chicken breast (about 1 1/2 pounds), halved
1 tablespoon fresh lemon juice
1/2 cup chicken broth

ROASTED CHICKEN BREAST

This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 2



Roasted Chicken Breast image

Steps:

  • Preheat oven to 375 degrees.
  • Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
  • Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

1 bone-in, skin-on chicken breast half, about 10 ounces
Coarse salt and freshly ground black pepper

CHICKEN BREASTS WITH ROASTED RED PEPPERS

Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.

Provided by SusieQusie

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Breasts With Roasted Red Peppers image

Steps:

  • Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
  • Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
  • Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
  • Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
  • Remove from heat; stir in butter and parsley until butter melts.
  • Pour sauce over chicken and serve immediately.

4 boneless skinless chicken breasts, 6 ounces each
salt
1/2 cup all-purpose flour
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 (7 ounce) jar roasted red peppers, cut into strips
3/4 cup fat-free low-sodium chicken broth
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley

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