Double Herb Roasted Chicken And Potatoes Recipes

ROASTED HERB CHICKEN AND POTATOES

Steps:

• Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
• Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
• Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

BUTTER-HERB ROASTED CHICKEN

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

GARLIC ROASTED CHICKEN AND POTATOES

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.

CHICKEN AND MASHED POTATOES WITH HERB-ROASTED TOMATOES AND OLIVE BROTH

Steps:

• For herb-roasted tomatoes:
• Preheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
• Meanwhile, prepare olive broth:
• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
• Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer.
• Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.