EASY CHICKEN AND POTATOES
This recipe is full of fresh veggies and juicy chicken, cooked all in one pan for an easy weeknight dinner!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
- In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
- Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
- Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
- Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
- Serve immediately.
Nutrition Facts : Calories 657 kcal, Carbohydrate 28 g, Protein 38 g, Fat 43 g, SaturatedFat 11 g, Cholesterol 212 mg, Sodium 214 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CREAMY COUNTRY CHICKEN WITH VEGETABLES
This slow cooker recipe delivers maximum flavor with minimum effort. Serve with fresh baked biscuits.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker. Top with chicken, overlapping slightly.
- Mix Gravy Mixes, water, seasoned salt, thyme and poultry seasoning in small bowl. Pour mixture over chicken and vegetables. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
- Place chicken and vegetables in serving dish. Stir sour cream into drippings in slow cooker with wire whisk. Pour over chicken and vegetables.
Nutrition Facts : Calories 304 Calories
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
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