Crispy Roast Chicken And Potatoes Recipes

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ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

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.

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

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.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

CHICKEN DIANE WITH CRISPY ROASTED POTATOES



Chicken Diane with Crispy Roasted Potatoes image

One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.

Provided by Megan Mitchell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 pound baby Yukon gold potatoes, cut in half
4 tablespoons unsalted ghee, melted
Flaky sea salt, such as Maldon
2 boneless, skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 large shallot, halved and thinly sliced
1 clove garlic, grated or minced
10 ounces cremini mushrooms, stemmed and thinly sliced
1/4 cup cognac or brandy
1/2 cup low-sodium chicken stock
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
  • While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
  • Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
  • Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
  • Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
  • Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
  • To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

ZESTY ROASTED CHICKEN AND POTATOES



Zesty Roasted Chicken and Potatoes image

Liven up a meat and potatoes meal with Dijon mustard and garlic.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 9

6 boneless skinless chicken breasts (about 1 3/4 lb)
1/2 teaspoon salt
1/3 cup mayonnaise or salad dressing
3 tablespoons Dijon mustard
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 lb small red potatoes, each cut into 6 wedges
Chopped fresh chives, if desired

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.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

LOW-FUSS CRISPY ROAST CHICKEN



Low-Fuss Crispy Roast Chicken image

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

Provided by Mindy Fox

Categories     Chicken     Thyme     Rosemary     Sage     Potato     Roast     Onion     Dinner     One-Pot Meal

Yield 4 servings

Number Of Ingredients 7

1 4-4 1/2-lb. whole chicken
5 sprigs thyme, rosemary, marjoram, or sage
1 Tbsp. plus 1 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground pepper, plus more
1 1/4 lb. medium red-skinned or Yukon Gold potatoes, cut into 1/2" wedges
2 small onions, cut into 1/2" wedges, leaving root end intact
1 1/2 Tbsp. extra-virgin olive oil

Steps:

  • Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
  • Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
  • Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
  • Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
  • Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
  • Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
  • Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
  • Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
  • Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
  • Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
  • Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.

GREEK ROASTED CHICKEN AND POTATOES



Greek Roasted Chicken and Potatoes image

You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. -Pella Visnick, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8-10 servings.

Number Of Ingredients 7

1 roasting chicken (6 to 7 pounds)
Salt and pepper to taste
2 to 3 teaspoons dried oregano, divided
4 to 6 baking potatoes, peeled and quartered
1/4 cup butter, melted
3 tablespoons lemon juice
3/4 cup chicken broth

Steps:

  • Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.

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.

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

LEMONY ROASTED CHICKEN AND POTATOES



Lemony Roasted Chicken and Potatoes image

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
1 large onion, coarsely chopped
1 medium lemon, halved and sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
1 teaspoon pepper, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks (about 1 pound)
1 teaspoon paprika
6 cups fresh baby spinach (about 5 ounces)
Lemon wedges, optional

Steps:

  • Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.

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

HIGH ROASTED CHICKEN AND POTATOES



High Roasted Chicken and Potatoes image

Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.

Provided by Steve_G

Categories     Chicken

Time 1h30m

Yield 1 chicken, 2-4 serving(s)

Number Of Ingredients 9

1 cup kosher salt or 1/2 cup table salt (for brine)
1/2 cup sugar
1 whole chicken (3 1/2 to 4 pounds)
3 tablespoons garlic butter, for, placing, under, skin, optional
2 1/2 lbs russet potatoes, peeled and sliced 1/4-inch thick (4 to 5 medium)
vegetable oil cooking spray
1 1/2 tablespoons olive oil
3/4 teaspoon salt (for potatoes)
black pepper

Steps:

  • Dissolve salt and sugar in 2 quarts cold water in large container.
  • Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
  • If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
  • Line bottom of broiler pan with aluminum foil and spray with spray.
  • Remove chicken from brine, rinse with water.
  • Butterfly chicken, flatten breastbone and smeer on flavored butter.
  • Place chicken on the top of the broiler pan.
  • For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
  • Spread potatoes in even layer in foil-lined broiler pan bottom.
  • Place broiler pan rack with chicken on top.
  • Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
  • Roast chicken until spotty brown, about 20 minutes.
  • Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
  • A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
  • Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
  • Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
  • With additional paper towels, pat off remaining grease.
  • Cut chicken into serving pieces and serve with potatoes.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES



Heavenly Home-Style Roasted Whole Chicken and Potatoes image

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Provided by Helping Hands

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

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.

Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8

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From eatingwell.com


CRISPY ROAST CHICKEN WITH VEGETABLES - THE SEASONED MOM
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2021-12-03 Season liberally all over with salt and pepper. Place potatoes, carrots, and onion in a bowl or large Ziploc bag. Add olive oil, season with salt and pepper, and toss to coat. Place the vegetables in the roasting pan around …
From theseasonedmom.com


10 BEST ROASTED POTATOES WITH CHICKEN BROTH RECIPES
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2022-06-13 Skillet Pork Hash Pork. olive oil, chicken broth, garlic, onion, boneless pork loin, green bell pepper and 5 more.
From yummly.com


BAKED CRISPY CHICKEN AND POTATOES | GIADZY
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2017-05-16 Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside. To a small bowl, add the chicken, a good pinch of salt and a drizzle of olive oil, just enough to moisten the chicken. …
From giadzy.com


ROASTED CHICKEN THIGHS AND POTATOES — BLESS THIS MESS
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2020-11-03 Spread them into an even layer. In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine. Sprinkle the vegetables on the tray with about ⅓ of the salt mixture. Rub the remaining salt mixture all …
From blessthismessplease.com


ROAST CHICKEN WITH CRISPY POTATOES | RICARDO
2022-02-15 Place the chicken, breast-side up, in a 13 x 9-inch (33 x 23 cm) glass baking dish. Let marinate for 15 minutes. Bake on the middle rack of the oven for about 1 hour 45 minutes …
From ricardocuisine.com
5/5 (3)
Total Time 2 hrs 50 mins
Category Main Dishes


ONE-PAN ROASTED CHICKEN & POTATOES - MOMSDISH
2020-02-24 Chop the Veggies: First, chop your carrots, potatoes and onions into medium size pieces. Prep the Chicken: Next, cut up a whole chicken or you can use pre-cut chicken. …
From momsdish.com


SKILLET HONEY GARLIC CHICKEN THIGHS WITH ROAST POTATOES
2018-01-22 Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a 9-inch skillet over medium-high heat until melted …
From wholeandheavenlyoven.com


ROAST CHICKEN BREASTS ROASTED POTATOES RECIPES - YUMMLY
2022-06-17 Roast Chicken Breast, Potato Purée And Pine Nuts Great British Chefs. salt, butter, pine nuts, chicken breasts, milk, salt, large potato and 9 more.
From yummly.com


ROAST CHICKEN THIGHS AND POTATOES RECIPES ALL YOU NEED IS …
Steps: Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes, onion, leek and garlic with the oil in a large roasting tin. Top with the chicken, then season with a little salt and plenty of …
From tutdemy.com


ROASTED CHICKEN THIGHS AND POTATOES - THYME & JOY
2021-08-24 Preheat oven to 400 degrees. Line a baking sheet with parchment-paper or a silicone baking sheet. Set aside. On a clean cutting board, blot the chicken thighs dry with a …
From thymeandjoy.com


ROTISSERIE CHICKEN ROASTED POTATOES - COOKING MADE HEALTHY
2018-02-06 Instructions. Preheat the oven to 400 degrees. Add the potatoes, olive oil, kosher salt and black pepper and toss well. Add in the chicken base (better than bouillon) and toss …
From cookingmadehealthy.com


OVEN ROASTED CHICKEN WITH POTATOES - THESUPERHEALTHYFOOD
2022-06-28 Wash all vegetables, cut the potatoes and preheat the oven to 400°F/200°C. Combine sauce ingredients. In a small bowl stir together the butter, lemon, garlic, and …
From thesuperhealthyfood.com


ONE PAN ROASTED CHICKEN AND POTATOES RECIPE - THE COOKING …
2019-09-26 Preheat oven to 425°F (220°C). Prepare a large baking pan or baking sheet. Set aside. 3. Cut potatoes into quarters. Place in a large bowl, add salt, rosemary and olive oil, …
From thecookingfoodie.com


EASY CHICKEN AND POTATOES - SPEND WITH PENNIES
2020-11-07 In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well. Place vegetables on a non-stick or parchment-lined baking …
From spendwithpennies.com


HERB ROASTED CHICKEN DRUMSTICKS & POTATOES - RACHEL COOKS®
2021-03-17 Preheat oven to 450°F. In large bowl, toss potatoes and onion with olive oil and half of the spice/herb mixture. Spread evenly in large rimmed sheet pan. In same bowl, toss …
From rachelcooks.com


PORTUGUESE CHICKEN ( AKA PERI PERI CHICKEN) WITH CRISPY POTATOES ...
2013-11-06 Place the chicken, skin side down, tucking the wings under, over top of the potatoes and place in a 425F pre-heated oven. After 15 minutes, turn the chicken over and …
From feastingathome.com


EASY ONE PAN ROASTED CHICKEN & POTATOES | GIMME DELICIOUS
Pre-Heat oven to 400F. Line a small sheet pan with foil and set aside. Combine all the ingredients for the marinade in a small bowl and set aside. Place the cubed chicken, diced potatoes, …
From gimmedelicious.com


CAST-IRON ROAST CHICKEN WITH CRISPY POTATOES RECIPE - COOK.ME …
2020-12-15 Place chicken in the center of a hot oiled skillet and arrange potatoes around it. Roast until the potatoes are golden brown and crisp. When an instant-read thermometer …
From cook.me


LEMON-ROSEMARY ROASTED CHICKEN WITH CRISPY POTATOES RECIPE
2018-08-09 1/4 teaspoon red pepper flakes. 2 tablespoons olive oil, divided. 3 pounds bone-in, skin-on chicken parts (drums, thighs, and breasts, or a combination) 4 tablespoons unsalted …
From seriouseats.com


CAST IRON ROASTED CHICKEN BREASTS AND POTATOES - DISHES WITH DAD
2021-02-15 Preheat your oven to 425°F. Drizzle the chicken with 1 Tablespoon of the olive oil then season on all sides with 1 teaspoon of Kosher salt, ½ teaspoon of ground pepper, and 1 …
From disheswithdad.com


EASY ROASTED CHICKEN THIGHS AND POTATOES - LAUGHING SPATULA
Preheat oven to 425 degrees. Line large baking sheet with aluminum foil. add cubed potatoes and chicken to sheet pan. Combine all marinade ingredients in a small bowl. add marinage to …
From laughingspatula.com


WHOLE ROASTED CHICKEN WITH POTATOES (ONE PAN RECIPE)
2020-04-22 Let it roast for 1 hour to 1 hour 15 minutes or until breast registers 160 degrees when a thermometer is inserted in the middle. Let it rest & serve: Remove skillet from the oven …
From foolproofliving.com


ROASTED POTATOES WITH BACON AND CHEESE - EASY AND CRISPY!
2022-06-28 Preheat oven to 425˚F. Set a large oven-safe skillet over medium-high heat and heat it up. Cast iron skillet works best. Add the bacon slices to the hot skillet and cook for …
From easyweeknightrecipes.com


CHICKEN WITH CRISPY POTATO - ASTRAL CHICKEN
Roast in the oven for 45 minutes. Remove potatoes and mash each potato. Season again with salt and pepper and roast for 15 minutes. Mix oil, onion, tomato sauce, Worcestershire sauce, …
From astralchicken.com


CRISPY ROAST CHICKEN AND POTATOES | COOK'S COUNTRY
While chicken and potatoes are a natural combination, few recipes turn out exceptionally crisp chicken and well-browned potatoes from the same pan. For our Crispy Roast Chicken and …
From cookscountry.com


CRISPY PARMESAN & HERB CHICKEN QUARTERS WITH ROAST POTATOES
2020-05-06 Preheat oven to 190 C / 375 F on the convection setting if you have it. In a small bowl combine the dried oregano, sumac, black pepper and half of the salt. Cut the lemon into …
From theartofimprovisation.com


INSTANT POT ROAST CHICKEN & POTATOES (DUO CRISP OR OVEN FINISH)
2022-01-24 Brush the chicken and potatoes with garlic and pop in the 200 C / 392 F oven, middle shelf, for about 20-25 minutes. Remove the chicken to rest but leave the potatoes in …
From instantpoteats.com


SPANISH POTATOES RECIPE | FOOD DIARIES | ZARNAK SIDHWA | FOOD …
2022-07-02 Season well with salt and pepper, then roast at 180 degrees C for 40 minutes, turning halfway through, until the potatoes have turned crispy outside and are fluffy inside. …
From dailymotion.com


ROASTED CHICKEN THIGHS W/ LEMON & THYME | FEASTING AT HOME
2016-04-26 Sprinkle with salt and pepper. Scatter the lemon slices around, then the garlic, optional onion and the thyme. Place the seasoned chicken over the potatoes. Place in the …
From feastingathome.com


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