Easy Chicken With Baby Potatoes Recipes

LEMON GARLIC CHICKEN WITH BABY POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix together chicken broth, lemon juice and zest, garlic, honey, salt, and pepper.
• Heat a 12-inch cast iron skillet (or large oven safe frying pan) to medium-heat, add olive oil, and chicken sprinkled with a pinch of salt and pepper, and brown on both sides, about 1-2 minutes for each side.
• Remove from heat and make room on the skillet for the potatoes. Pour the sauce over the chicken and potatoes.
• Roast in the oven for 25-30 minutes, until the chicken is cooked through. Season with additional salt and pepper to taste. Top with chopped parsley and slices of lemon. Serve immediately.

ONE PAN GARLIC ROASTED CHICKEN AND BABY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
• Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
• Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
• For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
• Remove from oven and serve.

EASY CHICKEN AND POTATOES

Steps:

• Preheat oven to 400°F.
• Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
• 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 sheet. Nestle chicken pieces in between the vegetables.
• Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
• Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
• Serve immediately.

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.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN WITH SMASHED BABY RED POTATOES POT PIE STYLE

Steps:

• Cook potatoes in water for about 12 minutes or until tender.
• Sprinkle chicken with salt and pepper to taste.
• In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
• Turn chicken over, reduce heat, cover and cook for 8 minutes more.
• Transfer chicken to plate to keep warm.
• To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
• Remove skillet from heat and stir in peas.
• Coarsely mash potatoes with margarine and salt and pepper to taste.
• Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
• Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.

SCRUMPTIOUS BAKED CHICKEN AND POTATOES

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).

EASY CHICKEN WITH BABY POTATOES

Steps:

• In a large bowl, stir together yogurt, paprika, garlic, olive oil and salt. Add the chicken pieces to the bowl, and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the fridge for 2-8 hours.
• Preheat oven to 400°F Line a baking pan with cooking spray. Cut the potatoes in half, and lay them in the baking pan.
• Place the chicken pieces on the potatoes. Roast for 45-60 minutes, or until chicken is done.