BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES
Easy chicken dish that is bound to impress your family and friends!
Provided by stmwood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
- Mix parsley and garlic together in a small bowl.
- Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
- Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
- Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.
Nutrition Facts : Calories 595.3 calories, Carbohydrate 21.5 g, Cholesterol 163 mg, Fat 28.9 g, Fiber 2.6 g, Protein 60.3 g, SaturatedFat 6.2 g, Sodium 355.1 mg, Sugar 7.2 g
ROASTED CHICKEN & RED POTATOES
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.
CHICKEN AND RED POTATOES
Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. -Michele Trantham, Waynesville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place flour in a large bowl or dish. Add chicken, one piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides. , Meanwhile, place the potatoes, carrots, mushrooms and chiles in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. , Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 451 calories, Fat 15g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 1046mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
ITALIAN MARINATED CHICKEN WITH RED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
- Preheat the oven to 400 degrees F.
- Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.
CHICKEN & ROASTED RED POTATOES
This is a Kraft recipe I found on their website. Although I love chicken thighs, I thought they would be too greasy with this recipe so I used boneless and skinless chicken breasts. This recipe turned out perfect and the family loved it.
Provided by Chef Petunia
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
- HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.
- ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
- BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Nutrition Facts : Calories 160.1, Fat 7.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 175.7, Carbohydrate 20.5, Fiber 2.4, Sugar 2.5, Protein 3.1
BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME
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
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
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.
CHICKEN WITH RED POTATOES
From Dream Dinners cookbook. The cookbook explains how to freeze and make additional meals and includes lables for dinners. Serve this with green salad and/or green beans.
Provided by TheFarlands
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray 9x13 baking dish.
- Spread potatoes in bottom on pan.
- Top with peppers and chicken, set aside.
- In a large bowl, combine sour cream, soup, ranch dressing mix, and salt and stir thouroughly.
- Spread over chicken.
- Cover with foil and bake 1.5 hours at 350, until browned and bubbly.
Nutrition Facts : Calories 301, Fat 5.1, SaturatedFat 1.6, Cholesterol 76.2, Sodium 439.7, Carbohydrate 29.5, Fiber 2.4, Sugar 5.5, Protein 32.8
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
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