ROASTED ROSEMARY CHICKEN WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
- Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
- Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
- Transfer the chicken and potatoes to a platter and serve.
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME
Make and share this Roasted Potatoes With Rosemary, Lemon and Thyme recipe from Food.com.
Provided by jenpalombi
Categories Potato
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
- Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper.
- Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
- Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.
Nutrition Facts : Calories 295, Fat 13.7, SaturatedFat 1.9, Sodium 450, Carbohydrate 39.8, Fiber 5.1, Sugar 1.8, Protein 4.6
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES
This recipe's a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours
Provided by Xanthe Clay
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
- Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
- Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
- Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
- Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
- Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.
Nutrition Facts : Calories 1041 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 86 grams carbohydrates, Fiber 7 grams fiber, Protein 67 grams protein, Sodium 4.79 milligram of sodium
SKILLET-ROASTED LEMON CHICKEN WITH POTATOES
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.
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