Garlic Roasted Chicken And Potatoes Recipes

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GARLIC CHICKEN AND POTATOES



Garlic Chicken and Potatoes image

This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
  • Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

GARLIC-ROASTED CHICKEN AND POTATOES



Garlic-Roasted Chicken and Potatoes image

This recipe has been in my "favorites" file for almost 20 years. My husband and I enjoyed it before we had kids, and now they love it, too. It's a real time saver! -Beth Erbert, Livermore, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 7

6 bone-in chicken thighs (about 2-1/4 pounds)
6 chicken drumsticks
6 medium red potatoes (about 2 pounds), cut into 1-inch cubes
24 garlic cloves, peeled
1/4 cup butter, melted
1 teaspoon salt, divided
1/4 cup maple syrup

Steps:

  • Place the chicken, potatoes and garlic in a large roasting pan. Drizzle with butter; sprinkle with 3/4 teaspoon salt. Toss to coat. Bake, uncovered, at 400° for 40 minutes., Combine the syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer or until a thermometer reads 170°-175° and potatoes are tender.

Nutrition Facts :

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

GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

ROAST CHICKEN WITH POTATOES AND GARLIC



Roast Chicken with Potatoes and Garlic image

Roast the whole chicken breasts with the skin on and bone in to yield maximum flavor and juiciness, but remove the skin before eating for a lighter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3 one-and-a-half-pound whole chicken breasts, bone in and skin on
3 pounds mixed small potatoes, such as red new potatoes, Yukon gold, and fingerling
1 head garlic
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Rosemary springs for garnish
Olive-oil, cooking spray

Steps:

  • Let the chicken breasts stand at room temperature for 15 minutes. Heat oven to 400 degrees with two racks centered. Lightly spray two 14-by-12-inch roasting or jelly-roll pans with cooking spray. The potatoes may be peeled or not, as desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1 1/2- to 2-inch chunks.
  • Separate garlic head into cloves. Divide potatoes and garlic cloves between roasting pans. Drizzle potatoes and garlic in each pan with 1 tablespoon olive oil. Lightly toss potatoes and garlic until they are covered with oil. Place one whole chicken breast, skin-side up, in one pan. Place remaining two whole breasts in the other pan, skinsides up. Sprinkle ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate pans in oven, and use a spatula to turn potatoes for even browning. Continue to cook 20 to 25 minutes, until chicken skin is crisp and an instant-read thermometer inserted into the breast meat reads 180 degrees. Don't touch any bones with thermometer; bones conduct heat and will give a false reading.
  • To serve, divide the potatoes evenly between six plates with a few cloves of roasted garlic for each person. Use a sharp knife to remove each half of breast meat from the bone. Remove skin from each serving before eating. Garnish with rosemary sprigs.

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

Serve this garlic flavored chicken and potatoes that's sprinkled with chives - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts (about 1 1/4 lb)
5 to 6 small red potatoes, quartered
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon peppered seasoned salt
2 to 3 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
  • Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.

Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 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.

GARLIC ROASTED CHICKEN WITH FINGERLING POTATOES AND BACON



Garlic Roasted Chicken With Fingerling Potatoes and Bacon image

Make and share this Garlic Roasted Chicken With Fingerling Potatoes and Bacon recipe from Food.com.

Provided by kitchenslave03

Categories     Chicken Breast

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 15

8 cups cold water
1/4 cup kosher salt
3 large garlic cloves, smashed
3 sprigs fresh thyme
2 bay leaves
10 peppercorns
6 large chicken breasts, with skin and bones
1 head garlic, cloves separated, unpeeled
2 tablespoons olive oil
2 lbs fingerling potatoes
4 slices apple-smoked bacon, thick slices, cut crosswise into 1/4 inch slices
3 cups low sodium chicken broth
3 tablespoons butter, chilled, cut into 1/2 inch cubes
3 tablespoons Italian parsley, chopped
1 1/2 tablespoons fresh thyme, chopped

Steps:

  • Whisk water and salt in large bowl til salt dissolves. Stir in smashed garlic, thyme sprigs, bay leaves and peppercorns. Add chicken. Cover and chill at least 3 hours or overnight.
  • Preheat oven to 350. Place whole unpeeled garlic cloves and oil in small ovenproof dish; toss to coat. Cover and roast til tender, about 45 minute Cool slightly and peel.
  • Meanwhile, place potatoes in med saucepan. Cover with cold water. Boil til tender, about 15 minute Drain and let stand til cool enough to handle. Peel potatoes. (Garlic and potatoes can be prepared 1 day ahead. Cover seperately and chill).
  • Preheat oven to 400. Cook bacon in heavy large pot over med til brown. Using slotted spoon, transfer bacon to paper towel to drain. Increase heat to med-high. Drain chicken and pat dry. Add chicken, skin side down to bacon drippings in pot. Cook til brown, about 5 min per side. Transfer chicken to rimmed baking sheet. Bake chicken til cooked through, about 25 minute Tent with foil to keep warm.
  • Return bacon to pot. Stir over med-high heat 30 seconds. Add broth, bring to a boil, scraping up browned bits. Boil til reduced to 2 cups, about 8 minute Add butter; whisk until blended. Stir in parsley, thyme, potatoes, and roasted garlic; stir to warm through. Season with salt and pepper.
  • Divide potatoes and garlic among plates. Top each with a chicken breast. Drizzle remaining sauce over.

Nutrition Facts : Calories 484.1, Fat 24.6, SaturatedFat 8.4, Cholesterol 108.1, Sodium 4902.4, Carbohydrate 29.4, Fiber 4, Sugar 2, Protein 36.1

GARLIC CHICKEN AND POTATOES



Garlic Chicken and Potatoes image

This is for lovers of garlic and comfort food. I don't know where it came from but I just cooked it one day like this and loved it ever since!

Provided by gloria goodman

Categories     Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 roasting chicken
8 potatoes, cut in half
1 large garlic head
paprika
sea salt
pepper
water

Steps:

  • put small amount of water in bottom of roasting pan.
  • Cut potatoes in half & put in pan and sprinkle paprika, salt & pepper to taste.
  • Peel the garlic cloves and scatter them all over the potatoes.
  • put chicken that has been seasoned with salt & pepper & paprika on top of potatoes.
  • cook in oven on 350 for about 1 1/2 to 2 hours basting every so often.

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2022-06-22 Remove chicken from the fridge 1 hour before cooking. Preheat the oven to 180°C. Place the chicken, potatoes, thyme and garlic into a roasting tray. Drizzle oil over everything and season with salt. Roast in the oven for 1 hour turning the potatoes occasionally. Once cooked, rest for 20-30 minutes. While resting, make the béarnaise. For the ...
From everydaygourmet.tv


CREAMY GARLIC PARMESAN ROASTED CHICKEN - DINNER, THEN DESSERT
2016-10-12 Instructions. Preheat the oven to 375 degrees. Heat a heavy pan or cast iron skillet heat on high. Season the chicken with the salt and pepper and place the Foster Farms Simply Raised Chicken Thighs skin side down and sear until browned, about 4-6 minutes. Flip the chicken to the other side and cook another 4-6 minutes.
From dinnerthendessert.com


DELICIOUS ROASTED GARLIC-PARMESAN CHICKEN AND POTATOES!
2018-01-29 In one plastic bag, add 1/2 cup Olive oil, in another Breadcrumbs, Parmesan, and spices. Line cookie sheet with parchment paper and spread sliced onion and garlic. Place several drumsticks inside the bag and coat well with Olive oil. Transfer to a seasoning bag and make sure to coat on all sides.
From craftycookingbyanna.com


AIR FRYER ROAST CHICKEN | DRIZZLE AND DIP
2022-06-23 Add the zest, and juice of the clementine to a small jug with the chicken stock, garlic, and ginger. Remove the drip tray from the air fryer basket and place the whole bird inside. Pour over the liquid and scatter the thyme stalks around. Set the Vortex ClearCook Dual Air fryer to ‘Roast’ at 180C/350F for 1 hour.
From drizzleanddip.com


HOW TO MAKE GARLIC ROASTED CHICKEN AND POTATOES - RECIPE …
2020-05-07 Step 1: Preheat oven to 400 degrees F (200 degrees C). Step 2: 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 ...
From recipebookmark.com


CRAVINGS | GARLIC BUTTER ROASTED CHICKEN THIGHS & POTATOES
Preheat your oven to 375°F. Make your trusty herby garlic compound butter: In a bowl, combine the butter, garlic, parsley, and salt. Finely zest the lemon into the butter and stir to combine. Slice the zested lemon into ¼"-thick rounds, remove as many seeds as you can, and set the slices aside. Pat the chicken thighs dry with a paper towel ...
From cravingsbychrissyteigen.com


GARLIC HERB ROAST CHICKEN WITH POTATOES - RACHAEL RAY
Place a rack over potatoes and arrange the chicken pieces and cut lemon on top, roast 45 minutes to 1 hour to crisp and juices run clear, place chicken and lemon on platter and loosely tent with foil, increase oven temp to 500˚F and return potatoes to …
From rachaelray.com


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