Lemon Roasted Chicken With Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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-ROASTED CHICKEN WITH POTATOES



Lemon-Roasted Chicken with Potatoes image

Thinly sliced lemons-whether slipped beneath the skin of a chicken or scattered around it in a pan-emit an incomparable aroma when roasted, taking on a honeyed overtone without losing any of their sassy edge.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

2 russet potatoes peeled and cut into 1/2-inch wedges
Coarse salt, to taste
1 whole chicken (about 6 pounds)
3 garlic cloves, thinly sliced
12 stems of fresh thyme, plus more for garnish
2 lemons, 1 thinly sliced and 1 halved
2 ounces (4 tablespoons) unsalted butter, softened
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain.
  • Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken. Dot potatoes with 1 tablespoon butter divided into small pieces.
  • Stuff chicken cavity with 1 lemon half and 3 thyme stems. Truss chicken. Rub remaining 3 tablespoons butter on skin.
  • With your fingers, loosen skin from chicken breasts. Push remaining lemon slices and thyme stems under skin in a single layer. Squeeze juice from remaining lemon half over chicken and potatoes, and season with salt and pepper.
  • Roast, turning potatoes 2 or 3 times, until a meat thermometer inserted into thickest part of chicken thigh registers 165 degrees, about 1 1/2 hours. Let stand for 15 minutes. Garnish with thyme sprigs.

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

LEMON ROASTED CHICKEN AND POTATOES



Lemon Roasted Chicken and Potatoes image

One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It's such an easy weeknight meal!

Provided by Katya

Categories     Main

Time 1h20m

Yield 6

Number Of Ingredients 15

1/4 cup olive oil
2 Tbsp. lemon zest, about 3-4 lemons
3 Tbsp. fresh lemon juice
4 cloves garlic, minced
1 Tbsp. Italian seasoning
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
2 1/2 lbs. bone-in-skin-on chicken thighs
1 1/2 lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
1 large onion, peeled and quartered
1 lemon, thinly sliced
Fresh parsley, chopped, for garnish
Kosher salt and fresh black pepper

Steps:

  • Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
  • Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
  • Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
  • Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
  • Cover tightly with aluminum foil and bake, covered, for 40 minutes.
  • Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
  • Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 421 calories, Sugar 2.4 g, Sodium 187.6 mg, Fat 17.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 2.9 g, Protein 40.3 g, Cholesterol 177.6 mg

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES



Lemon And Herb Roasted Chicken With Baby Potatoes image

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new 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.

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

LEMON ROASTED CHICKEN WITH CARROTS AND POTATOES



Lemon Roasted Chicken With Carrots and Potatoes image

Adapted by Kristen Swensson at Serious Eats, from a recipe in _Essentials of Classic Italian Cooking_ by Marcella Hazan. If you use a bigger bird, you will get more servings (and lots of leftovers).

Provided by DrGaellon

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb thick carrot, peeled and cut into 1 inch pieces
1 1/2 lbs red potatoes or 1 1/2 lbs yukon gold potatoes, scrubbed and cut into 1-1/2 inch pieces
1 whole chicken, 3 to 4 lbs
salt
fresh ground black pepper
2 small lemons

Steps:

  • Preheat oven to 350°F.
  • Remove giblets from cavity of chicken. Wash chicken thoroughly in cold water, both inside and out. Remove any loose bits of fat. Pat dry thoroughly with paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
  • Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
  • Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string; do not seal it completely airtight, or the bird may explode. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
  • Put the chicken into a roasting pan, breast facing down. Arrange the carrots and potatoes around it. Place the pan in the upper third of the preheated oven. After 30 minutes, stir the carrots and potatoes and turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
  • Cook for 30 to 35 minutes more, then turn the oven up to 400°F Stir the potatoes and carrots again, ensuring they are covered with the chicken juice, and cook for 20 minutes more. (Total cooking time should be 20 to 25 minutes per pound.).
  • Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; if you squeeze them, they may squirt.

Nutrition Facts : Calories 901.5, Fat 53.6, SaturatedFat 15.2, Cholesterol 243.8, Sodium 317.4, Carbohydrate 43.8, Fiber 8.6, Sugar 6.9, Protein 62.2

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES



Skillet-Roasted Lemon Chicken with Potatoes image

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 teaspoon grated lemon zest
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 boneless skinless chicken thighs (4 ounces each)
1/4 teaspoon dried rosemary, crushed
1 pound fingerling potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional

Steps:

  • Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES



Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories     Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Season chicken thighs with salt and pepper on all sides.
  • Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
  • Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

LEMON ROAST CHICKEN AND POTATOES



Lemon Roast Chicken and Potatoes image

This is roast chicken and potatoes at it's most wonderful! The flavours of lemon and garlic bring out the very best of the flavour of the chicken without overpowering it. Simple really is best sometimes....

Provided by MarieRynr

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 large potatoes (leave the skins on, the flavour is fabulous)
2 tablespoons grainy mustard
2 lemons, juice of (save the squeezed lemon halves)
1 tablespoon dried oregano (I used thyme) or 1 tablespoon dried thyme, crumbled (I used thyme)
4 tablespoons olive oil
1 (3 lb) roasting chickens, about 3 pounds
2 onions, peeled and cut into wedges
2 bay leaves
6 garlic cloves, with skins left on
1/2 cup white wine

Steps:

  • Pre-heat the oven to 180*C/350*F.
  • Halve the potatoes lengthwise and then cut them into three or four wedges, so that they look like chips. I used Charlotte fingerling potatoes and they were perfect, cut into quarters.
  • Throw these into a shallow roaster along with the onion wedges and the chicken.
  • Mix together the mustard, lemon juice, oregano (or thyme) and olive oil to make a marinade.
  • Pour over the chicken, potatoes and onions. Add the bay leaves and garlic.
  • Season with salt and pepper (remembering the inside of the chicken as well as the outside)
  • Rub the marinade in all over the surface of the chicken and shuffling the potatoes and onions around so that they are well coated.
  • Put the reserved lemon halves inside the chicken.
  • Gently pour a cup of warm water into the pan, being careful not to wash any of the marinade off of the chicken or potatoes.
  • Roast for one hour. At this point the chicken should be starting to brown.
  • Pour the wine over the top and turn the potatoes and onions.
  • Roast for another hour, turning the chicken when it is well browned on top. Check that the potatoes are still in a little liquid, you don't want them to go dry. If they seem a bit dry add a little more hot water.
  • When it is done the chicken will be golden brown and juicy and cooked through and the potatoes will be meltingly tender, with a few crisp edges. There should be a little sauce left in the roaster to serve spooned over the chicken and potatoes, but if there isn't just add a bit of hot water to the dish and scrape up the tasty bits from the bottom to make more sauce.
  • Serve to a very lucky family that will be scrambling for more! If this doesn't soon become your favourite way to roast chicken I'll be a monkey's uncle!

Nutrition Facts : Calories 943.3, Fat 49.1, SaturatedFat 12, Cholesterol 160.4, Sodium 261.8, Carbohydrate 74.5, Fiber 9.8, Sugar 6.2, Protein 46.5

More about "lemon roasted chicken with potatoes recipes"

LEMON ROAST CHICKEN - JAMIE OLIVER RECIPES
lemon-roast-chicken-jamie-oliver image
2015-09-16 Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into …
From jamieoliver.com
Servings 6
Total Time 2 hrs
Category Mains
Calories 496 per serving
  • I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them.
  • Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.


ROASTED LEMON PEPPER CHICKEN THIGHS WITH POTATOES - FOOD & WINE
Preheat oven to 450°F. Line a large rimmed baking sheet with 2 sheets of aluminum foil, pressing foil into corners and up sides of sheet. In a bowl, toss potatoes with lemon juice, oregano, and 2 ...
From foodandwine.com


LEMON CHICKEN WITH ROASTED POTATOES & RED BRUSSELS SPROUTS
2022-05-07 Place the chicken pieces, tomato wedges and potatoes into a large bowl and coat in the oil and lemon juice. Season generously with salt, pepper and the oregano. Arrange in a large baking tray in one single layer and add the stock or water. Bake for 45 minutes turning halfway. Remove the tray from the oven and add the red Brussels sprouts. With ...
From everydaygourmet.tv


LEMON ROASTED CHICKEN AND POTATOES - CTV
Cover tightly with aluminum foil and bake, covered, for 40 minutes. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender. Remove from the oven and let rest for five minutes.
From more.ctv.ca


ROASTED LEMON-GARLIC CHICKEN WITH POTATOES RECIPE | MYRECIPES
Place lemon quarters and 6 crushed garlic cloves into chicken cavity; tie ends of legs together with cord. Place chicken, breast side up, in a roasting pan. Bake at 425° for 25 minutes. Reduce oven temperature to 375° (do not remove chicken from oven). Bake 40 minutes or until a thermometer inserted into meaty portion of thigh registers 165°. Remove from oven; let stand …
From myrecipes.com


10 BEST BAKED LEMON CHICKEN WITH POTATOES RECIPES | YUMMLY
Roast Chicken with White Wine, Potatoes, Asparagus and Lemon On dine chez Nanou. asparagus, dry white wine, olive oil, lemon, potatoes, thyme sprigs and 3 more.
From yummly.com


ONE-PAN HONEY LEMON CHICKEN AND ROASTED POTATOES
2020-05-21 Instructions. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside. To a large glass measuring cup or medium bowl, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning blend, 1/2 teaspoon salt, and whisk to combine.
From averiecooks.com


SPICE-ROASTED CHICKEN & LEMON POTATOES RECIPE | EATINGWELL
Directions. Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the …
From eatingwell.com


ROASTED GARLIC LEMON CHICKEN AND POTATOES RECIPE
2021-09-14 Instructions. Preheat oven to 425-degrees F. In a small bowl combine zest of lemons, salt, pepper, garlic, thyme and melted butter until smooth. In a roasting pan or braising pan, toss to coat halved potatoes with olive oil and 1 tablespoon of lemon zest/butter mixture and lemon slices. Situate chicken in pan amongst potatoes.
From shewearsmanyhats.com


GAIL SIMMONS' LEMON ROASTED CHICKEN & POTATOES - THE GOOD DISH
Place the sliced potatoes and onions into a roasting pan with the sliced lemons. Place the chicken pieces on top of the potatoes and onions, skin-side up. In a large bowl, add the lemon juice and zest, garlic, salt, pepper, and paprika, and whisk to combine. Add in the herbs and drizzle in the olive oil. Pour the mixture over the chicken and ...
From gooddishtv.com


BEST LEMON CHICKEN & POTATOES RECIPE - DELISH.COM
2016-09-16 Preheat oven to 400°. In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, oregano, and rosemary and season with salt and pepper. Add chicken and toss until combined, then let ...
From delish.com


LEMON-HERB ROAST CHICKEN & ROASTED POTATOES - COOKING CIRCLE
Method. Step 1. Season inside of chicken cavity. Place half the lemon zest, three bashed garlic cloves, rosemary, thyme sprigs, lemon quarters inside cavity. Truss chicken. Mix remaining lemon zest, chopped herbs and crushed garlic with 1½ tablespoons oil and set aside. Step 2. Nest the roast tray in the oven tray, then place chicken on tray.
From cookingcircle.com


ROASTED CHICKEN WITH LEMONY BOMBAY POTATOES | CHICKEN RECIPES
Preheat the oven to 200°C/400°F/gas 6. Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander. Spoon the turmeric into a large bowl, then finely grate in the lemon zest.
From jamieoliver.com


LEMON-ROASTED WHOLE CHICKEN WITH POTATOES - JANINE'S RECIPES
Preheat oven to *375-F degrees. 2. Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain. 3. Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken. 4.
From janinesrecipes.com


SHEET PAN LEMON GARLIC ROASTED CHICKEN AND POTATOES
2022-05-11 Instructions. Preheat the oven to 425º F (218º C). Line a large sheet pan with foil; spray foil with cooking spray or olive oil. In a small bowl, combine olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using. TIP: Make sure to zest your lemons before you squeeze them.
From mommyshomecooking.com


LEMON-OREGANO ROASTED CHICKEN WITH POTATOES AND OLIVES RECIPE …
Step 1. Preheat the oven to 400°, with the rack positioned in the center. Loosely tie the legs together with kitchen twine and tuck the wing tips under. Put …
From foodandwine.com


EASY ROASTED LEMON CHICKEN WITH TOMATOES AND POTATOES
2021-10-08 Preheat oven to 400 degrees F. Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan. In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper.
From thecomfortofcooking.com


LEMON-ROSEMARY ROASTED CHICKEN TENDERS WITH POTATOES
2020-12-16 Instructions. Preheat the oven to 425 degrees. In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper. On a rimmed baking sheet, toss the potatoes, onion, chicken, rosemary and sliced lemon with the dressing; season. Roast, turning the potatoes once, until the potatoes are golden-brown ...
From reluctantentertainer.com


LEMON & ROSEMARY ROASTED CHICKEN WITH POTATOES RECIPE
Combine reserved lemon rind, rosemary, and next 3 ingredients in a small bowl; stir in 2 tablespoons reserved lemon juice. Discard remaining lemon juice. Combine potatoes and olive oil in a large bowl; toss well. Add 2 tablespoons lemon …
From myrecipes.com


ROAST CHICKEN WITH VEGETABLES AND POTATOES
2022-06-13 Ingredients. 1½ kg chicken; 1 lemon, halved; 50g softened butter; 2 tsp dried mixed herbs; 750g potatoes, chopped into roastie size; about 7 …
From thesuperhealthyfood.com


ROASTED LEMON CHICKEN AND POTATOES - LEAN BELLAS KITCHEN
2022-01-17 Heat a skillet with 3 tablespoons of oil. Add the chicken, sear for 2 minutes on each side or until browned. Remove from the skillet and set aside. Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper. In another bowl, combine potatoes, thyme, rosemary, salt, and pepper. Toss to coat well.
From leanbellaskitchen.com


ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY
Instructions. Preheat oven to 400 degrees F. Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
From laughingspatula.com


LEMON CHICKEN WITH ROASTED POTATOES RECIPE | SLIMFAST
Directions. Heat 1 tablespoon butter substitute spray in a large nonstick skillet over medium-high heat and brown chicken; remove chicken and set aside. Cook onion and 2 cloves garlic in same skillet over medium heat, stirring occasionally, until onion is tender, about 3 minutes. Stir in potatoes, chicken broth, and lemon juice and bring to a boil.
From slimfast.com


AUTHENTIC GREEK LEMON ROASTED CHICKEN AND POTATOES
2013-12-04 Wash the chicken with some wine and dry with paper towels. Rub in pepper, oregano and a bit of salt. Set aside. Cut the potatoes in wedges or half wedges. Put in a large bowl. Add about ½ cup olive oil to 2 pounds potatoes, the lemon juice, 1 tablespoon oregano, pepper and ½ teaspoon salt.
From olivetomato.com


HERB AND LEMON ROASTED CHICKEN - OLIVIA'S CUISINE
2020-04-04 Step 3: Arrange the chicken in a baking dish. Transfer the chicken to a roasting dish or a large cast iron skillet. Arrange the potatoes and quartered onion around the chicken. (Photo 6) Rub the outside of the chicken with the remaining herb paste, drizzling some on the potatoes as well.
From oliviascuisine.com


SPATCHCOCKED LEMON-HERB CHICKEN WITH ROASTED POTATOES
Recipe: Preheat the oven to 425 degrees F. Arrange the lemon slices in a single layer in the middle of a sheet pan. Top with the garlic cloves and herbs. Place the chicken, skin-side up, on top of the lemon slices. Using clean hands, rub the softened butter all over the chicken and under the skin of the breasts.
From gooddishtv.com


LEMON AND GARLIC CHICKEN WITH ROASTED POTATOES AND GREEN BEANS
2 lemons, 1 thinly sliced, 1 in juice. 4 cloves garlic, chopped. 1 teaspoon of salt. 1/2 teaspoon freshly ground black pepper. 3/4 pound green beans, trimmed. 8 small red potatoes, quartered. 4 chicken breasts. For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with ...
From phitip.com


LEMON ROASTED CHICKEN RECIPE | THEHUB FROM WALMART CANADA
2021-08-11 Cover and microwave at high for 60 seconds. Stir, then set aside to cool slightly. 3. Place chicken in large roasting pan. Place squeezed lemon rind into chicken cavity. Evenly spoon bouillon mixture over chicken. 4. Toss potatoes, shallots and remaining 2 tbsp margarine in a large bowl. Arrange around chicken in roasting pan.
From ideas.walmart.ca


EASY BAKED LEMON CHICKEN AND POTATOES - CANADIAN COOKING …
2019-03-31 Start by preheating the oven to 400 f. Then wash the mini potatoes before covering the bottom of a baking dish with them, along with 1 tbsp of butter and the diced the onion. Place the chicken breasts overtop and add in the 1/2 cup of chicken stock and half the juice from a lemon. Seasoning with fresh sage, lemon salt and pepper.
From canadiancookingadventures.com


GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)
To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper. Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon ...
From mygreekdish.com


LEMON ROASTED CHICKEN WITH POTATOES - TETI'S FLAKES
2020-06-29 For the paste. In a small bowl, mix the lard or the butter, smoked paprika, salt, freshly ground black pepper and oregano. Spread half the amount of the paste on the chicken, over the skin and below. That is, between the skin and the flesh. Add the chicken over the potatoes and cover with greaseproof paper and then with aluminum foil.
From tetisflakes.com


ROASTED LEMON CHICKEN WITH POTATOES - MEALTHY.COM
Chicken roasted with lemon and thyme makes for an explosion of flavor. In this recipe, tender, juicy chicken is prepared with slow-roasted potatoes in the same pan! All you have to do is combine your favorite pieces of skin-on, bone-in chicken with olive oil, garlic, thyme, salt and pepper. The potatoes are flavored with a splash of your favorite dry white wine and a dash of …
From mealthy.com


PERFECT ROASTED CHICKEN WITH LEMON POTATOES | FOODTALK
2020-09-04 Peel and dice the potatoes into 1.5” pieces and put in a large bowl. Drizzle the potatoes with olive oil (3-4 tbsp) and season with 1 tsp oregano, 1 tsp garlic powder, 1 tsp parsley, salt and pepper. Add the juice of 1 1/2 lemons and toss until everything is evenly coated. In a roasting pan add your chicken and drizzle with olive oil.
From foodtalkdaily.com


ROASTED LEMON CHICKEN THIGHS WITH POTATOES - THE WOKS OF LIFE
2016-03-12 Roasted Lemon Chicken: Recipe Instructions. Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat. Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over.
From thewoksoflife.com


LEMON ROAST CHICKEN - SPEND WITH PENNIES
2018-05-14 Refrigerate for 30-45 minutes. Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven. Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.
From spendwithpennies.com


BAKED LEMON CHICKEN AND POTATOES RECIPE - COOKING CLASSY
2021-09-23 In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley. Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss. Spread potatoes evenly over prepared baking sheet.
From cookingclassy.com


ROASTED CHICKEN WITH LEMON AND ROSEMARY RECIPE | ALLRECIPES
This quick-and-easy, simple-and-delicious roasted chicken with lemon and rosemary is perfect for a weeknight sheet pan dinner or when you have guests.
From rasberrymuffin.sells-it.net


LEMON ROAST CHICKEN DINNER WITH POTATOES - GRANDBABY CAKES
2015-01-05 Preheat oven to 425 degrees. Add potato slices and onions to the bottom of the dutch oven. Drizzle with olive oil and season with salt, pepper and lemon pepper to taste. Season with half of garlic powder and paprika. Season both …
From grandbaby-cakes.com


Related Search