High 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.

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.

HIGH ROAST CHICKEN

Steps:

• Dissolve kosher salt and sugar in water in a large container to make brine. Place chicken into brine, cover, and refrigerate until chicken meat is seasoned, 1 to 4 hours.
• Stir unsalted butter, Dijon mustard, garlic, and thyme in a bowl and let stand at room temperature while chicken marinates in brine.
• Remove chicken from brine, rinse chicken, and discard used brine. Use a sharp, sturdy knife or poultry shears to slice along both sides of the backbone from the tail to the neck, through the bones; remove backbone and tail. Turn chicken over, spread open with breast side facing up, and hit chicken sharply with the heel of your hand between the two chicken breasts to break the breast bone. Press chicken flat with your hands.
• Dry chicken thoroughly with paper towels on both sides. Use your fingers to loosen the skin over the chicken breast and thighs. Stir 1 pinch black pepper into the seasoned butter mixture and spread butter mixture generously underneath the skin. Pat chicken dry again. Lay the flattened chicken, breast side up, on the top of a 2-part broiler pan. Rub chicken with vegetable oil and sprinkle with more black pepper.
• Move a rack into the lower third of oven and preheat oven to 500 degrees F (260 degrees C). Line the bottom of broiler pan with aluminum foil.
• Place potato slices into bottom of broiler pan atop aluminum foil; toss potatoes with olive oil and season with salt and black pepper. Place top of broiler pan containing chicken over pan bottom.
• Roast chicken and potatoes in the preheated oven for 20 minutes; rotate pan and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), about 20 more minutes. Let chicken rest on platter or cutting board while you blot excess chicken fat from top of potato slices. Invert broiler pan bottom to turn potatoes out into a serving dish and blot again with paper towels. Cut chicken in quarters with a sharp knife and serve with potatoes.

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
• Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
• In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
• Arrange the chicken over the top of the potatoes, skin side down.
• Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
• Return to oven for an additional 30 minutes.
• The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

ZESTY ROASTED CHICKEN AND POTATOES

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.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES

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.

HIGH ROASTED CHICKEN AND POTATOES

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.

DOUBLE-HERB ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 450 degrees.
• Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
• Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone.
• Bake at 450 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.

ROASTED CHICKEN AND POTATOES

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

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.

CHICKEN WITH ROASTED GARLIC POTATOES

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.

CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
• Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt and pepper to taste 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 a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

LEMONY ROASTED CHICKEN AND POTATOES

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.

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.