Roast Chicken With Paprika And Herb Roasted Smashed Potatoes Recipes

SMASHED ROASTED HERB POTATOES-ANNETTE'S

Steps:

• 1. Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
• 2. Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
• 3. Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
• 4. While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
• 5. Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
• 6. Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
• 7. Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
• 8. Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
• 9. Top with sour cream and extra chives, if desired. Enjoy!

PAPRIKA ROAST CHICKEN

Steps:

• Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
• Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

ROAST POTATOES WITH PAPRIKA

Steps:

• Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
• Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
• Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

ROAST CHICKEN WITH PAPRIKA AND HERB-ROASTED SMASHED POTATOES

Steps:

• Butterfly the chicken. Tuck wing tips behind shoulder.
• Transfer to large rimmed baking sheet.
• Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken.
• Mix 1 tablespoon kosher salt, 2 teaspoons paprika and 1 tablespoon Montreal Seasoning in small bowl. Sprinkle all over chickens.
• Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
• Preheat oven to 400°F
• Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika and 1 tablespoon Montreal Seasoning and toss. Can add more salt and pepper if desired.
• Add chicken and drizzle with 2 teaspoons oil.
• Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour.
• Let chickens rest 10 minutes.
• Meanwhile, toss potatoes with 1 tablespoon chopped thyme.
• Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash.
• Cut chickens into breast, wing, thigh, and leg pieces.
• Transfer to platter. Drizzle some drippings over chicken and potatoes and serve.

ROASTED CHICKEN AND POTATOES

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.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

HERB-ROAST CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp - if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
• Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone - the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
• Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes - mashed, jacket or roasted, or boiled new potatoes.

SMASHED ROASTED NEW POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
• Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

Steps:

• Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
• Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
• Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

CRISPY SMASHED HERBED POTATOES

Steps:

• Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.