LEMON GARLIC CHICKEN WITH BABY POTATOES
Chicken thighs and baby potatoes covered with a simple lemon garlic sauce then roasted to create a delicious and healthy meal for two in 40 minutes or less.
Provided by Marie
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix together chicken broth, lemon juice and zest, garlic, honey, salt, and pepper.
- Heat a 12-inch cast iron skillet (or large oven safe frying pan) to medium-heat, add olive oil, and chicken sprinkled with a pinch of salt and pepper, and brown on both sides, about 1-2 minutes for each side.
- Remove from heat and make room on the skillet for the potatoes. Pour the sauce over the chicken and potatoes.
- Roast in the oven for 25-30 minutes, until the chicken is cooked through. Season with additional salt and pepper to taste. Top with chopped parsley and slices of lemon. Serve immediately.
Nutrition Facts : Calories 490 calories, ServingSize 1
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
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.
EASY CHICKEN WITH BABY POTATOES
Make and share this Easy Chicken With Baby Potatoes recipe from Food.com.
Provided by TattooedMamaof2
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together yogurt, paprika, garlic, olive oil and salt. Add the chicken pieces to the bowl, and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the fridge for 2-8 hours.
- Preheat oven to 400°F Line a baking pan with cooking spray. Cut the potatoes in half, and lay them in the baking pan.
- Place the chicken pieces on the potatoes. Roast for 45-60 minutes, or until chicken is done.
Nutrition Facts : Calories 548.3, Fat 29.1, SaturatedFat 7.9, Cholesterol 220.3, Sodium 542.9, Carbohydrate 14.6, Fiber 2.2, Sugar 2.9, Protein 54
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