Baked Chicken With Potatoes Cherry Tomatoes And Herbs Recipes

BAKED ITALIAN CHICKEN WITH POTATOES

Baked Italian Chicken with Potatoes image

Turn every day ingredients into something special! The chicken does not need to be marinated because this recipe makes a wonderful sauce, but if you do then it will be even more tasty. I like to par boil the potatoes because I really love how it sucks up the flavour of the Italian Dressing. But you can skip this step if you prefer to cook it all in the oven - refer to Note 4 for steps.

Provided by Nagi | RecipeTin Eats

Categories Baked

Time 1h

Number Of Ingredients 14

Ingredients

4 - 5 chicken thigh fillets (, skin on and bone in (about 6oz/200g each))
1/2 tbsp olive oil
1 tin (14oz/400g) crushed tomatoes
1 1/2 cups cherry tomatos
3 (around 1.5lb/ 750g in total) medium size potatoes (, peeled and cut into bite size pieces)
1/2 cup mozzarella cheese (, grated (or any other good melting cheese))
Salt and pepper
1/2 tbsp each dried rosemary and thyme ((OR oregano) leaves (or 2 tbsp fresh))
2 garlic cloves (, minced)
3 tbsp red wine or white wine vinegar ((Note 1))
3 tbsp extra virgin olive oil
1/2 tsp salt
Black pepper
Basil leaves ((optional))

Steps:

Preheat oven to 350F/180C.
Mix together Italian Dressing ingredients.
Boil or microwave the potatoes until slightly undercooked - about 5 minutes boiling / 5 minutes on high in a steamer in the microwave. Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.
Meanwhile, season the chicken on both sides with salt and pepper. Heat 1/2 tbsp olive oil in large oven proof skillet over high heat.
Add chicken and brown well on both sides - around 5 minutes each side.
Remove skillet from heat, and pour off the excess fat.
Place potatoes around the chicken and pour over the crushed tomatoes. Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.
Place cherry tomatoes on top and bake for 25 - 30 minutes or until chicken is cooked through.
Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 9

Ingredients

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

ROASTED HERB CHICKEN AND POTATOES

Roasted Herb Chicken and Potatoes image

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds baking potatoes
1 large onion, thinly sliced
⅓ cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

Steps:

Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

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