Chicken Fat Roasted Potatoes Gluten Free Recipes
GLUTEN-FREE SOUTHWEST ROASTED CHICKEN
An easy-to-assemble, melt-in-your-mouth kind of meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.
Nutrition Facts : Calories 300, Carbohydrate 1 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
ROAST CHICKEN WITH CHICKEN FAT POTATOES
Everyone is looking for that incredible whole-roasted chicken they can make over and over again. I'll show you how to make a beautiful chicken with potatoes that are cooked in the chicken's drippings. Best part? It all happens in one pan. Big flavor with minimal cleanup- that's my kind of meal. If fennel isn't your thing, swap it out for an onion or omit it all together (the seeds, too).
Provided by Elena Besser
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle the cavity and the exterior of the chicken with salt, pepper and the fennel seeds. Stuff the cavity of the chicken with the lemon slices and 7 to 8 thyme sprigs.
- Add the potatoes and fennel to a roasting pan, Dutch oven or cast-iron skillet. Drizzle with the oil, sprinkle with salt and pepper and toss together to evenly coat. Top with the remaining 2 to 3 thyme sprigs. Place the chicken on top of the potatoes and fennel and place on the lower rack of the oven. Cook until the chicken is golden brown and crispy and an instant-read thermometer inserted into the chicken registers 160 to 165 degrees F, about 50 minutes.
- Use tongs to transfer the chicken to a cutting board, letting any extra juices drip onto the potatoes and fennel. Allow the chicken to rest so the juices redistribute into the meat, 25 to 30 minutes. Toss the vegetables to coat in the chicken juices using a large spoon and continue to cook until crisp, about 15 minutes.
- To quarter the chicken, start by removing the thighs and legs and then move to the breast meat. Serve the chicken with the potatoes and fennel, garnish with the reserved fennel fronds and enjoy!
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