LEMON ROASTED CHICKEN AND POTATOES
One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It's such an easy weeknight meal!
Provided by Katya
Categories Main
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
- Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
- Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
- Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
- Cover tightly with aluminum foil and bake, covered, for 40 minutes.
- Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
- Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts : Calories 421 calories, Sugar 2.4 g, Sodium 187.6 mg, Fat 17.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 2.9 g, Protein 40.3 g, Cholesterol 177.6 mg
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
BAKED LEMON HERB CHICKEN & POTATOES
Easy and healthy baked lemon herb chicken & potatoes is a cinch to fix and perfect for busy weeknights and picky eaters - it's a winner with everybody to tries it.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and grease a large baking dish.
- Season chicken on both sides with salt and pepper to taste. Arrange chicken and chopped potatoes on baking dish. Thinly slice one lemon and slide lemon slices between some of the potatoes and chicken.
- Whisk together melted butter, Italian seasoning, garlic powder, onion powder, lemon juice (from remaining two lemons), and butter. Drizzle mixture over chicken and potatoes.
- Bake for 25-30 minutes until chicken is cooked through and potatoes are fork-tender. Garnish with fresh herbs if desired and serve.
Nutrition Facts : Calories 282 kcal, Carbohydrate 34 g, Protein 28 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 159 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
BAKED LEMON CHICKEN AND POTATOES RECIPE
Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.
Provided by Jaclyn
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
- In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
- Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
- Spread potatoes evenly over prepared baking sheet.
- Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
- Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
- If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
- Remove from oven and sprinkle remaining parsley over everything and serve.
Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving
LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
- Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
- Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
- Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
- Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.
GREEK LEMON CHICKEN AND POTATO BAKE
I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.
Provided by Chef V
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
- Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
- Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
- Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 551.1 calories, Carbohydrate 41.9 g, Cholesterol 102.8 mg, Fat 29.1 g, Fiber 8.5 g, Protein 34.8 g, SaturatedFat 6.2 g, Sodium 1858.5 mg, Sugar 2.6 g
LEMON & HERB CHICKEN TRAYBAKE WITH BUTTER BEANS & POTATO WEDGES
Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best
Provided by chintalpatel
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
- Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
- Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
- Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.
Nutrition Facts : Calories 666 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
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