ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY
A simple marinade tossed with chicken and potatoes, then baked up in the oven. A delicious one pan meal your whole family will love!
Provided by Kathi & Rachel
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
- In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
- Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
- Sprinkle generously with additional salt and pepper.
- Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
Nutrition Facts : Calories 441 kcal, Carbohydrate 19 g, Protein 31 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 804 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
This dish is a winner any way you plate it.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
- Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
- Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
LEMON ROSEMARY CHICKEN THIGHS WITH POTATOES
Make and share this Lemon Rosemary Chicken Thighs With Potatoes recipe from Food.com.
Provided by brownshawver
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
- On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
- Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 611.6, Fat 40, SaturatedFat 9.2, Cholesterol 143.3, Sodium 203.9, Carbohydrate 30.5, Fiber 3.9, Sugar 3, Protein 33.2
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
ROASTED LEMON CHICKEN THIGHS WITH POTATOES
Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.
Provided by chpmnk42
Categories Baked Chicken Thighs
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Season chicken thighs with salt and pepper on all sides.
- Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
- Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.
Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g
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