Chicken Potato Roast Recipes

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

ROASTED HERB CHICKEN AND POTATOES

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.

ROAST CHICKEN WITH POTATOES AND GARLIC

Steps:

• Let the chicken breasts stand at room temperature for 15 minutes. Heat oven to 400 degrees with two racks centered. Lightly spray two 14-by-12-inch roasting or jelly-roll pans with cooking spray. The potatoes may be peeled or not, as desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1 1/2- to 2-inch chunks.
• Separate garlic head into cloves. Divide potatoes and garlic cloves between roasting pans. Drizzle potatoes and garlic in each pan with 1 tablespoon olive oil. Lightly toss potatoes and garlic until they are covered with oil. Place one whole chicken breast, skin-side up, in one pan. Place remaining two whole breasts in the other pan, skinsides up. Sprinkle ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate pans in oven, and use a spatula to turn potatoes for even browning. Continue to cook 20 to 25 minutes, until chicken skin is crisp and an instant-read thermometer inserted into the breast meat reads 180 degrees. Don't touch any bones with thermometer; bones conduct heat and will give a false reading.
• To serve, divide the potatoes evenly between six plates with a few cloves of roasted garlic for each person. Use a sharp knife to remove each half of breast meat from the bone. Remove skin from each serving before eating. Garnish with rosemary sprigs.

GARLIC-ROASTED CHICKEN AND POTATOES

Steps:

• Place the chicken, potatoes and garlic in a large roasting pan. Drizzle with butter; sprinkle with 3/4 teaspoon salt. Toss to coat. Bake, uncovered, at 400° for 40 minutes., Combine the syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer or until a thermometer reads 170°-175° and potatoes are tender.

ROASTED CHICKEN & RED POTATOES

Steps:

• Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES

Steps:

• Pre-heat oven to 400.
• Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
• Spread 1 tbs butter on the bottom of shallow roasting pan.
• Place whole chicken in roasting pan, breast side up.
• Sprinkle liberally with salt.
• Spread remaining butter all over chicken.
• Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
• Add potatoes to pan, surrounding the chicken.
• Spinkle potatoes with salt, pepper, and small amount of rosemary.
• Drizzle potatoes with olive oil.
• Place pan in oven and bake chicken and potatoes for 20 minutes.
• Remove from oven.
• Toss potatoes to turn.
• Add 1 cup water to the pan.
• Add chopped carrots and onion to pan.
• Sprinkle minced garlic over veggies and chicken.
• Drizzle carrots and onion with olive oil.
• Place pan back in oven.
• Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
• Remove from oven, allowing chicken to cool.
• Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
• NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

ZESTY ROASTED CHICKEN AND POTATOES

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.

CHICKEN POTATO ROAST

Steps:

• Heat oven to 375.
• Place apple, onion, and garlic in chicken's body cavity.
• Tie if desired.
• Place chicken, breast side up, on the rack in a shallow roasting pan.
• Place potatoes on rack around chicken.
• Mix remaining ingredients and brush over chicken and potatoes.
• Roast uncovered 1 hour to 1 hour and 15 minutes, basting chicken with the margarine mixture every half hour.
• Chicken will be done when juices run clear, and potatoes should be fork tender.
• Let stand 10 minutes, remove and discard the apple, onion, and garlic, and chicken skin.

ROAST CHICKEN WITH POTATOES "BY THE WALL"

Steps:

• Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
• Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.

ONE-PAN ROAST CHICKEN & POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
• Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
• Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
• Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
• If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.