Crisp Skinned Chicken With Rosemary Potatoes Recipes

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BAKED ROSEMARY CHICKEN AND POTATOES



Baked Rosemary Chicken and Potatoes image

Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.

Provided by Sabrina Snyder

Categories     Dinner

Time 1h10m

Number Of Ingredients 9

5 chicken thighs
4 cloves garlic (, minced)
2 pounds yukon potatoes
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 tablespoon fresh rosemary (, chopped)
1/2 cup extra-virgin olive oil
1 lemon (, juiced and zested)

Steps:

  • Preheat the oven to 375 degrees F (190.5 degrees C).
  • Mix together all the ingredients in a large bowl.
  • Place the chicken skin side up into large baking dish and scatter potatoes around it.
  • Bake, uncovered for 1 hour, until chicken is crispy and cooked through.

Nutrition Facts : Calories 438 kcal, Carbohydrate 24 g, Protein 27 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 585 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES



Crisp-Skinned Chicken with Rosemary Potatoes image

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Number Of Ingredients 7

6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
  • Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
  • Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

Steps:

  • Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
  • Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
  • Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
  • Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
  • Transfer the chicken and potatoes to a platter and serve.

CRISPY ROSEMARY CHICKEN AND FRIES



Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
  • Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

ROSEMARY GARLIC CHICKEN AND CRISP ROASTED POTATOES



Rosemary Garlic Chicken and Crisp Roasted Potatoes image

Stuffed with lemon, garlic and rosemary, the chicken becomes beautifully golden and crispy while it roasts alongside potatoes and shallots.

Provided by Allrecipes Member

Time 1h30m

Yield 6

Number Of Ingredients 10

1 (6 pound) roasting chicken
1 whole lemon cut in half
10 garlic clove (blank)s whole garlic cloves
2 tablespoons dried rosemary, divided
4 tablespoons olive or vegetable oil, divided
1 ½ teaspoons Morton® Coarse Kosher Salt
1 pinch Freshly ground black pepper to taste
2 pounds baking potatoes, scrubbed and sliced
3 each whole shallots, cut into large pieces
Water

Steps:

  • Place chicken, breast side up, in a 12 x 8 x 1 1/2 inch roasting pan. Stuff the cavity of the chicken with half the lemon, garlic and 1-1/2 teaspoons rosemary. Brush the chicken with oil. Season cavity and skin with remaining half lemon, Morton® Kosher Salt and pepper and remaining rosemary. Rub into skin to coat all sides.
  • Place pan in the oven and roast at 375 degrees F for about 30 minutes. Add potatoes and shallots that have been coated with oil. Continue to roast chicken with potatoes until juices run clear (thermometer registers at 175 degrees F) and potatoes are crisp, about 30 minutes.
  • Remove chicken and potatoes to platter; cover. Let chicken stand 15 minutes before carving. Skim off grease from roasting pan and place pan on top of the stove. Add enough water to remaining juices to cover bottom of pan. Bring to boil while scraping bottom of pan vigorously with wooden spoon, loosening all the crisp bits on the bottom of the pan. Let reduce by half; adjust seasoning. Serve over chicken pieces, potatoes and shallots.

Nutrition Facts : Calories 798.7 calories, Carbohydrate 35 g, Cholesterol 194.1 mg, Fat 43.6 g, Fiber 5 g, Protein 65.5 g, SaturatedFat 10.9 g, Sodium 680.7 mg, Sugar 2 g

ROSEMARY CHICKEN AND POTATOES



Rosemary Chicken and Potatoes image

Make and share this Rosemary Chicken and Potatoes recipe from Food.com.

Provided by LisaA

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil or 3 tablespoons vegetable oil
2 cloves garlic, minced or crushed
1/4 cup chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
1/4 cup fine unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tablespoon pepper
2 1/2 lbs chicken parts
1 lb small red potato, unpealed

Steps:

  • Preheat oven to 425 degrees.
  • Line a broiler pan with foil.
  • In a small bowl, combine the oil with the garlic and 2 Tbl of the fresh rosemary (or 1 tsp of the dried.) In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 Tbl fresh rosemary (or 1 1/2 tsp dried.) Place the chicken skin-side up on the broiler pan.
  • Sprinkle the breadcrumb-parmesan mixture over the chicken.
  • Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.
  • Reduce the oven temperature to 375 and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.
  • Microwave tip: Prepare and arrange the ingredients as instructed in steps 2 through 6 in a shallow microwave safe baking dish.
  • Cover loosely with wax paper and cook at 100% for 15 minutes.
  • Transfer the chicken and potatoes to a foil lined broiler pan and broil until crisp and cooked through, 8 to 10 minutes.

Nutrition Facts : Calories 835.2, Fat 46.5, SaturatedFat 12.1, Cholesterol 225.8, Sodium 358.3, Carbohydrate 26.3, Fiber 3.3, Sugar 1.4, Protein 74.2

CRISPY ROSEMARY CHICKEN



Crispy Rosemary Chicken image

I got this recipe from the Fall 2004 What's Cooking magazine by Kraft. The chicken stays nice and moist and is quite flavourful! I modified it ever so slightly, which I will add as I post the original. Hope you enjoy!

Provided by Shels

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) package extra crispy original Shake-n-Bake
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon pepper
1 lb bone-in chicken breast halve, i used boneless (4)
1 large egg, beaten (I used fat free Italian dressing)

Steps:

  • Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
  • Brush chicken lightly with egg.
  • Add one chicken piece to bag and shake until evenly coated.
  • Repeat with remaining chicken pieces.
  • Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
  • Discard any remaining mixture in shaker bag.
  • Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).

Nutrition Facts : Calories 214.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 125.5, Sodium 89.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 25.3

LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES



Lemon & rosemary roast chicken with crispy potatoes image

This recipe's a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours

Provided by Xanthe Clay

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 7

2kg floury potatoes such as King Edward or Maris Piper, peeled
1 lemon
1 tbsp coarse sea salt
1 extra large fresh chicken , around 2.7kg/6lb
6 sprigs rosemary , plus extra for garnish
4 tbsp olive oil
400ml fresh chicken stock (buy two 300ml tubs and use the rest for the lettuce)

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
  • Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
  • Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
  • Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
  • Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
  • Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

Nutrition Facts : Calories 1041 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 86 grams carbohydrates, Fiber 7 grams fiber, Protein 67 grams protein, Sodium 4.79 milligram of sodium

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