Bruschetta Chicken With Roasted Potatoes Recipes

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BRUSCHETTA CHICKEN WITH ROASTED POTATOES



Bruschetta Chicken with Roasted Potatoes image

Prepare delicious baked chicken with roasted potatoes in one pan with our Bruschetta Chicken with Roasted Potatoes recipe. Inspired by tangy Italian bruschetta, this baked chicken with roasted potatoes dish is sure to be a hit thanks to our Zesty Italian Dressing. Best of all, it's easy to clean up!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 lb. mixed new potatoes (red, white and yellow), cut in half
4 tsp. minced garlic, divided
1/2 tsp. coarse ground black pepper, divided
1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (12 oz.) mixed baby heirloom tomatoes (orange, red and yellow), divided
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 pkg. (5 oz.) torn mixed salad greens
2 Tbsp. thinly sliced fresh basil

Steps:

  • Heat oven to 400°F.
  • Cover rimmed baking sheet with parchment. Toss potatoes with 2 tsp. garlic, 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 5 to 7 min. or just until potatoes are slightly tender.
  • Place potatoes, cut sides down, on half the prepared baking sheet. Reserve 1/4 cup of the remaining dressing for later use. Place chicken on other half of baking sheet; brush with remaining 2 Tbsp. dressing. Bake 20 min. or until chicken is done (165°F) and potatoes are tender.
  • Meanwhile, cut 1-1/4 cups tomatoes in half. Toss with remaining garlic, remaining pepper and 2 Tbsp. of the reserved dressing.
  • Top chicken with mozzarella. Spoon tomatoes around chicken and potatoes on baking sheet; sprinkle with Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, cut remaining tomatoes into quarters; toss with the salad greens and remaining reserved dressing.
  • Sprinkle chicken and vegetables with basil. Serve with the salad.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

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.

HUNT'S® BRUSCHETTA CHICKEN SKILLET



Hunt's® Bruschetta Chicken Skillet image

Chicken breasts with diced tomatoes, cheese, and basil are cooked in tomato sauce, then topped with croutons just before serving for the flavor of bruschetta.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 35m

Yield 5

Number Of Ingredients 7

1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
¾ cup shredded Italian cheese blend or mozzarella cheese
¼ cup chopped fresh basil
5 (5 ounce) boneless, skinless chicken breasts
1 (8 ounce) can Hunt's® Tomato Sauce
1 teaspoon finely chopped garlic
2 cups small garlic- or Italian-flavored croutons, crushed slightly

Steps:

  • Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
  • Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
  • Top with croutons just before serving.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 32.1 g, Cholesterol 86.3 mg, Fat 17.2 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 3.8 g, Sodium 1143 mg, Sugar 3.5 g

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

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