Chickenpotatoesteriyaki Recipes
GREEK CHICKEN AND POTATOES RECIPE
This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.
Provided by Suzy
Categories Dinner
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
- Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
- Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
- Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
- Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
- Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
- Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!
Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg
POTATO AND CHICKEN TERIYAKI
Make and share this Potato and Chicken Teriyaki recipe from Food.com.
Provided by Miss V
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potatoes in boiling water just long enough so that are still firm.
- In a large skillet toss and brown the chicken in oil over medium heat.
- Set the chicken aside.
- Saute the potatoes in the skillet.
- Toss until potatoes are lightly browned. Add the chicken, garlic, garlic powder, onions and teriyaki sauce till heated.
CHICKEN & POTATOES TERIYAKI
This is a favorite recipe--the potatoes are a unique addition to chicken teriyaki. ZWT 3: U.S. (potatoes), Japan (teriyaki)
Provided by lucid501
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into slices or cubes and microwave 10 minutes until tender.
- While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
- Add potatoes; saute and toss until potatoes are lightly browned.
- Add onions (if using) and teriyaki sauce, toss until heated through.
- This is good served over rice.
CHICKEN TERIYAKI
Saucy, succulent, and sure to satisfy, this Chicken Teriyaki rivals your favorite takeout or restaurant version and is sure to become a favorite!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 25m
Number Of Ingredients 12
Steps:
- To Make the Marinade: Place all the sauce ingredients in a small saucepan, bring it to a boil, reduce the heat, and simmer for 4 minutes. Let it cool completely.
- To Marinate the Chicken: Place the chicken in a large ziplock bag, pour over the cooled teriyaki marinade, massage the chicken to thoroughly coat with the marinade, and let it marinate in the fridge for at least 4 hours but preferably overnight.
- To Make the Teriyaki Sauce: Pour the marinade from the chicken back into a small saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornstarch slurry, simmering until slightly thickened.
- To Cook the Chicken: Remove the chicken and either broil or grill for about 3 minutes on each side or until done (depending on thickness), brushing it occasionally with the teriyaki sauce. Transfer the chicken to a plate and let it sit for one minute before slicing into strips. So serve, arrange the chicken on plates with some steamed rice and veggies and drizzle with some teriyaki teriyaki sauce. Garnish with some thinly sliced green onions and a few sesame seeds if desired.
Nutrition Facts : Calories 396 kcal, Carbohydrate 30 g, Protein 47 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1764 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
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.
CHICKEN WITH ROASTED GARLIC POTATOES
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
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
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
TERIYAKI POTATOES
Simple seasonings turn red potatoes into a special side dish that's attractive, too. "They're so easy to prepare that you can have them on the table in about 15 minutes," assures Sue Jent of Golconda, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in an ungreased 1-1/2-qt. microwave-safe dish. Dot with butter. Add remaining ingredients; toss to coat. Cover and microwave on high for 7-10 minutes or until potatoes are tender, stirring twice.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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