Lemon Rosemary Garlic Chicken And Potatoes Recipes

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

LEMON-GARLIC SKILLET CHICKEN AND POTATOES

Steps:

• Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
• Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
• Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

LEMONY ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

GREEK LEMON CHICKEN AND POTATOES

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.

ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY

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.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

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-GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
• Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
• Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
• In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
• Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
• Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
• Serve chicken with sauce and French bread.