Thyme Roasted Chicken With Potatoes Recipes

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).

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
• Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
• Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

Steps:

• Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
• In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
• While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
• Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
• Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
• Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
• Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

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:

• Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
• Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.

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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
• Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
• Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.