ZESTY ROASTED CHICKEN AND POTATOES
Liven up a meat and potatoes meal with Dijon mustard and garlic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g
ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES
Provided by Serena Palumbo
Time 40m
Yield 2 servings
Number Of Ingredients 17
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.
ZESTY ROASTED CHICKEN AND POTATOES
This easy zesty roasted chicken and potatoes sheet pan meal is a great weeknight dinner with minimal prep and delicious flavor!
Provided by Katie Hale
Categories Chicken
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F/200°C and line a large baking sheet with aluminum foil then set it aside.
- In a food processor or blender, combine the shallot, 6 of the garlic cloves, 1/2 cup olive oil, the zest of one lemon, juice of one lemon, tomato paste, honey, white vinegar, allspice, cumin, coriander, garlic powder, cardamom, paprika, and salt.
- Pulse this mixture until it is smooth.
- Peel and slice the potatoes, then spread them over the prepared baking sheet in an even layer.
- Pat dry the chicken legs and thighs, then slice each of them 2 to 3 times, just 1/4" into the meat. Place the chicken on top of the potatoes.
- Pour the sauce over the meat making sure all pieces are coated well. It will drip onto the potatoes but does not have to coat them.
- Cover the mixture with aluminum foil and bake for 40 minutes. Then, remove the aluminum foil, and cook for an additional 10 minutes.
- While the chicken finishes cooking, heat a skillet over medium heat. Add in 1 tablespoon olive oil and the garlic. Heat for 2 to 3 minutes, stirring regularly so the garlic does not burn.
- Add in the juice of one lemon and the parsley. Cook for 1 to 2 minutes until the parsley is wilted.
- Remove the chicken from the oven, and pour the garlic-parsley mixture over the top. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 522 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 46 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 921 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
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.
ZESTY ROASTED CHICKEN AND POTATOES
Serve this family favorite with a super-quick salad. Simply pick up prepared salad greens at your local supermarket, toss them with your favorite dressing, and you'll have a meal on the table in a snap! You may use whatever pieces of chicken you desire in this recipe. Anything smaller than breast I'd increase to 2 extra pieces to have same amount of servings. I found this recipe from Ossg Recipes. My family really enjoyed this recipe. When I made this recipe I used 3 chicken breasts which I cut in half. I also used minced garlic in place of the crushed. I used red creamer potatoes which I cut in half. I put my chicken and potatoes in a 9x13 pan and baked them for 35 minutes and my potatoes needed 5 minutes in the microwave.
Provided by internetnut
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Grease jelly roll pan, 15-1/2 X 10-1/2 X 1-inches.
- Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
- Bake uncovered 30-35 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives if using.
Nutrition Facts : Calories 245.8, Fat 6.1, SaturatedFat 1.1, Cholesterol 71.8, Sodium 258.2, Carbohydrate 17.4, Fiber 2, Sugar 1.6, Protein 29.3
ZESTY ROASTED CHICKEN AND POTATOES
Steps:
- 1. Preheat oven to 350°F. Grease jelly roll pan, 15 ½ x 10 ½ x 1 inch.
- 2. Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
- 3. Bake uncovered 30-35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with chives.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZESTY ROASTED CHICKEN AND POTATOES
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350°. Line broiler pan with aluminum foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan sprinkle both sides with salt.2. Mix mayonnaise, mustard, pepper and garlic in large bowl brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture toss. Arrange potatoes around chicken.3. Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until juice of chicken is no longer pink when centers of thickest pieces are cut and potatoes are tender. Sprinkle with chives.1 SERVING: Calories 300 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 80mg: Sodium 520mg Carbohydrate 16g (Dietary Fiber 2g) Protein 29g o % Daily Value: Vitamin A 0% Vitamin C 6% Calcium 2% Iron 10% o Exchanges: 1 Starch, 4 Lean Meat o Carbohydrate Choices: 1together timeAsk your kids to tell you what happened in school today. Experts say that when parents stay involved, kids are happier and more likely to do well in school.
Nutrition Facts : Nutritional Facts Serves
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