Country Potatoes Recipes Recipes Recipe For Chicken

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SCRUMPTIOUS BAKED CHICKEN AND POTATOES



Scrumptious Baked Chicken and Potatoes image

This chicken recipe is simple, very tender, juicy, and delicious. The potatoes soak in the chicken juices and are so good.

Provided by Dana Michele

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 7

5 pounds chicken parts
1 cup water
6 potatoes, quartered
2 tablespoons olive oil
2 teaspoons crushed dried rosemary
2 teaspoons crushed dried thyme
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 624 calories, Carbohydrate 28.3 g, Cholesterol 176.7 mg, Fat 33 g, Fiber 3.8 g, Protein 50.9 g, SaturatedFat 8.8 g, Sodium 170.5 mg, Sugar 1.3 g

CHICKEN CURRY WITH POTATOES



Chicken Curry with Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 cup heavy cream
Juice of 1 lime
1 tablespoon cardamom
1 tablespoon cumin
1 tablespoon turmeric
2 teaspoons black pepper
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes
1 tablespoon grapeseed oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, peeled and minced
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 pound baby Yukon Gold potatoes, cut into 1-inch dice
One 28-ounce can diced tomatoes
1 cinnamon stick
1 tablespoon tomato paste
1 cup chicken stock
1 cup coconut milk
1/2 cup chopped fresh cilantro

Steps:

  • For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
  • For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
  • Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

COUNTRY CHICKEN AND VEGETABLES (CROCK POT)



Country Chicken and Vegetables (Crock Pot) image

Make and share this Country Chicken and Vegetables (Crock Pot) recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 8h12m

Yield 4 serving(s)

Number Of Ingredients 11

4 bone-in chicken breasts
1 1/2 lbs potatoes, cut in chunks
1/2 lb baby carrots
1 cup chopped onion
2 (7/8 ounce) packages dry chicken gravy mix
1 1/2 cups water
1 teaspoon thyme
1 teaspoon minced garlic
1/4 teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream

Steps:

  • Cut chicken breasts in half crosswise.
  • In crockpot, put potatoes, carrots and onions.
  • Top with the chicken.
  • In small bowl, mix gravy mix with the next 5 ingredients until smooth.
  • Pour over chicken.
  • Cover and cook on low for 8 hours.
  • Remove chicken and vegetables.
  • Whisk sour cream into drippings.
  • Serve over chicken.

COUNTRY STYLE FRIED POTATOES



Country Style Fried Potatoes image

These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 25m

Yield 6

Number Of Ingredients 6

⅓ cup shortening
6 large potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES



Roast Chicken With Green Garlic, Herbs and Potatoes image

Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.

Provided by David Tanis

Categories     dinner, poultry, vegetables, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 7

1 (3- to 4-pound) roasting chicken
Salt and pepper
3 pounds medium yellow-fleshed potatoes, such as Yukon Gold (about 8 potatoes)
4 to 6 green garlic stalks, or use a combination of scallion and garlic chives
1/4 cup extra-virgin olive oil
Handful of thyme, rosemary and sage sprigs
1/2 cup roughly chopped flat-leaf parsley

Steps:

  • Season chicken inside and out with salt and pepper.
  • Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
  • As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
  • Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
  • Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
  • Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
  • Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

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