GREEK LEMON CHICKEN AND POTATOES
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
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
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake 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 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
This dish is a winner any way you plate it.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
- Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
- Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
ONE-PAN ROSEMARY GARLIC LEMON CHICKEN AND POTATOES
Chicken and potatoes have never tasted so good while being so simple to make! This fancy but easy one-pan recipe infuses citrus and herbs under the skin and in the vibrant garlicky sauce. The juicy chicken and tender potatoes are bursting with lemony flavor and scented with fragrant rosemary. Easy clean-up is the bonus!
Provided by Jane Bruce
Categories Main
Time 1h15m
Number Of Ingredients 10
Steps:
- Prep: Preheat oven to 400F. Set out chicken to bring to room temperature Zest and juice one lemon and slice the other lemon. Mince the garlic. Roughly chop the rosemary. Cut the small potatoes in half and medium potatoes in quarters.
- In a small bowl, combine the lemon zest, one tablespoon chopped rosemary, one tablespoon minced garlic, ½ teaspoon salt, a dash of pepper and a drizzle of canola oil (just enough to make a paste). Gently spread a layer of the garlic mixture underneath the skin of the chicken. Season the outer skin with salt and pepper. In a medium bowl combine a ¼ cup oil, the lemon slices, capers, remaining rosemary, minced garlic salt and pepper.
- Add 3 tablespoons large cast iron or stainless steel skillet and heat on medium high. When the oil is hot (shimmering but not smoking) place the chicken, skin side down in the pan. Add the potatoes. Cook 4-5 minutes until brown, turn the chicken and the potatoes, and cook another 4-5 minutes. Pour the lemon mixture over the chicken and place in the preheated oven for 50 minutes or until chicken is done.
Nutrition Facts :
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs.
Provided by Bren in LR
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
- Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
- Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
- In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
- Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
- Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
- Serve chicken with sauce and French bread.
Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8
OVEN-BAKED CHICKEN AND POTATOES WITH LEMON AND ROSEMARY
This isn't a "traditional" German recipe, but I got it from a German woman who invented it. This recipe uses legs, but you can use any part of the chicken you want. This recipe is also good with any white fish (I used halibut). I hope you enjoy this as much as I do.
Provided by Roo1979
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Slice potatoes in half length-wise. Set aside.
- Squeeze lemons into a medium size bowl. Add olive oil to the lemon juice. Mix well.
- Cut small slits in chicken legs.
- Break apart rosemary sprigs and stuff into the cuts in the chicken legs.
- Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.
- Place any remaining rosemary around chicken and potatoes.
- If using dry rosemary, sprinkle on baking sheet and then place chicken and potatoes on top.
- Slice garlic cloves and place them under and around chicken and potatoes.
- Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.
- Place baking sheet in the middle section of the oven.
- Bake for 30-40 mins until chicken and potatoes are tender.
Nutrition Facts : Calories 3259.5, Fat 243.6, SaturatedFat 45.3, Cholesterol 554.4, Sodium 574.6, Carbohydrate 136.6, Fiber 15.8, Sugar 9.8, Protein 136.1
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