Zesty Chicken And Potatoes Recipes

ZESTY ROASTED CHICKEN AND POTATOES

Steps:

• Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
• In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
• Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.

GARLIC CHICKEN AND POTATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

EASY CHICKEN AND POTATOES

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.

ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
• In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
• Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
• Arrange the chicken on a serving platter and serve with the potatoes.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Steps:

• 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
• 2. Sprinkle Italian dressing mix over the top.
• 3. Drizzle melted butter over it.
• 4. Cover it with aluminum foil.
• 5. Bake at 350 for 1 hour.

ONE-PAN CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 400°F.
• Place chicken and potatoes in 13x9-inch baking dish.
• Top with dressing; sprinkle with cheese and seasoning. Cover.
• Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.

SPICY CHICKEN AND POTATOES

Steps:

• Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
• Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
• Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
• Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
• After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
• Serve by itself or with a green salad.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Steps:

• In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
• Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
• Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
• Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.