LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
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.
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
ROASTED CHICKEN WITH HERBED POTATOES
adapted from BBC's Good Food, May 2002. NOTE: You may wish to parboil the potatoes is you prefer them to be very soft. The original version does not parboil them, which will result in quite firm roast potatoes. Parboil the potatoes by cooking them in boiling water just until they begin to become fork tender, but not fully cooked.
Provided by HeatherFeather
Categories Chicken Thigh & Leg
Time P1DT1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together oil, mustard, vinegar, and herbs.
- Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
- Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
- Place chicken in a non-metal dish and pour marinade on top to coat.
- Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
- Preheat oven to 200°C (400°F).
- Cut a thin slice of of the top of each garlic head, exposing the cloves.
- Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
- Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
- Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
- Season well with salt & pepper (be generous), to taste.
- Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
- Combine the reserved lemon zest and parsley and sprinkle over the chicken.
- Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.
Nutrition Facts : Calories 376.3, Fat 20.2, SaturatedFat 3.7, Cholesterol 59.1, Sodium 88.3, Carbohydrate 31.6, Fiber 3.6, Sugar 1.9, Protein 18.5
ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.
Provided by David Tanis
Categories dinner, poultry, vegetables, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Season chicken inside and out with salt and pepper.
- Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
- As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
- Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
- Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
- Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
- Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.
More about "roasted chicken with herbed potatoes recipes"
HERB ROASTED CHICKEN DRUMSTICKS & POTATOES - RACHEL COOKS®
From rachelcooks.com
Ratings 12Calories 547 per servingCategory Sheet Pan Dinners
- In large bowl, toss potatoes and onion with olive oil and half of the spice/herb mixture. Spread evenly in large rimmed sheet pan. In same bowl, toss drumsticks with remaining spice mixture. Position the drumsticks on top of the potato mixture.
- Roast for 20 minutes. Remove from oven and stir potatoes. Return pan to oven and roast for an additional 10 minutes, or until an instant read thermometer inserted in the thickest part of the leg reads 165°F.
HERB-ROASTED CHICKEN THIGHS WITH POTATOES RECIPE - SIMPLY …
From simplyrecipes.com
Ratings 37Calories 514 per servingCategory Dinner, 1-pot, Casserole, Make-Ahead
GARLIC-HERB ROASTED CHICKEN WITH POTATOES, CARROTS, …
From myrecipes.com
ONE-PAN LEMON ROASTED CHICKEN AND POTATOES - LITTLE …
From littlebroken.com
SHEET PAN GARLIC HERB BUTTER CHICKEN & POTATOES - CAFE DELITES
From cafedelites.com
HERB-ROASTED CHICKEN WITH POTATOES, OLIVES & FETA RECIPE
From eatingwell.com
E-NEWS ROASTED HERB CHICKEN AND POTATOES RECIPE
From aefog.dynu.net
RECIPES AND GLOBAL DISHES | FOOD NETWORK UK
MISO BUTTER CHICKEN WITH SPICY SESAME ROASTED VEGETABLES
From
ADD MORE GREENS TO YOUR WEEKLY MEALS WITH THESE 30 SPINACH …
From msn.com
EASY AIR FRYER ROAST CHICKEN WITH HERBS RECIPE + VIDEO
From aspicyperspective.com
CAST IRON ROAST CHICKEN WITH WHITE WINE PAN SAUCE
From foodworthfeed.com
ROASTED CAJUN CHICKEN | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HOW TO …
From bestrecipes.net-freaks.com
HERB ROASTED CHICKEN AND POTATOES - EATS DELIGHTFUL
From eatsdelightful.com
HERBED CHICKEN & GRAVY RECIPE | HELLOFRESH
From hellofresh.com
RECIPE FOR PUNCHED POTATOES AND A ROAST CHICKEN BY OLIA HERCULES
From theguardian.com
ROAST CHICKEN WITH HERB POTATOES | POULTRY RECIPES | WEBER GRILLS
From
E-NEWS LEMON AND HERB-ROASTED CHICKEN AND POTATOES RECIPE
From aefog.dynu.net
25 EASY CHICKEN AND POTATO RECIPES TO PUT ON REPEAT
From insanelygoodrecipes.com
ROAST CHICKEN WITH ARTICHOKE CHIPS AND BéARNAISE RECIPE
From test.bbc.co.uk
YOU HAVE TO TRY THIS LEMON HERB CHICKEN WITH ROASTED POTATOES …
From tiktok.com
PAGE 497 | RECIPES - TODAY'S PARENT
From todaysparent.com
LEMON-HERB ROASTED SPATCHCOCK CHICKEN & POTATOES RECIPE
From eatingwell.com
PASTRAMI ROAST CHICKEN + RYE POTATOES, DILL PICKLES, AND FENNEL …
From food52.com
JAMAICAN BROWN STEW CHICKEN WITH HERB-ROASTED POTATOES
From thekitchn.com
MH BENTON ON INSTAGRAM: "MADE ROASTED CHICKEN WITH HERBED …
From instagram.com
HERB ROASTED CHICKEN & POTATOES | MCCORMICK
From mccormick.com
You'll also love