Oven Roasted Chicken And Potatoes Recipes

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

OVEN-ROASTED CHICKEN WITH NEW POTATOES



Oven-Roasted Chicken with New Potatoes image

Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 6

2 tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 (3 1/2 to 4-lb.) whole roasting chicken
1 1/2 to 2 lb. small red potatoes, unpeeled, halved

Steps:

  • Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
  • Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
  • Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
  • Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.

Nutrition Facts : Calories 635, Carbohydrate 35 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 3 g, Protein 50 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 740 mg, Sugar 2 g

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

ROASTED HERB CHICKEN AND POTATOES



Roasted Herb Chicken and Potatoes image

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 10

1 ½ pounds baking potatoes
1 large onion, thinly sliced
⅓ cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

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.

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES



Italian Oven-Roasted Chicken and Potatoes image

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Provided by Margie in NJ

Categories     Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 6

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

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.

Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122

ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

Steps:

  • Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
  • Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
  • Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
  • Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
  • Transfer the chicken and potatoes to a platter and serve.

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.

ROASTED CHICKEN & RED POTATOES



Roasted Chicken & Red Potatoes image

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes, cut into 1-inch pieces
1 package (9 ounces) fresh spinach
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon dried thyme
3/4 teaspoon pepper, divided
6 chicken leg quarters
3/4 teaspoon paprika

Steps:

  • Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.

CHICKEN BREAST WITH ROASTED POTATOES



Chicken Breast With Roasted Potatoes image

The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.

Provided by Rita1652

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 chicken breasts, bone in and skin on
1 1/2 lbs ruby gold petite potatoes
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2-1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon powdered chipotle pepper
1 teaspoon salt
1 teaspoon sugar

Steps:

  • Blend all the ingredients for spice mixture.
  • Rub chicken with spice mixture.
  • Let chicken marinade in refrigerator for 6 hours.
  • On the stove top heat oil in a large oven safe pan.
  • Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
  • Place in 350° oven till meat registers 185°.
  • About 30 minutes.
  • If potatoes are not done remove chicken and place potatoes back in oven.
  • This is when I would raise the temperature of the oven to 425° to get them crispy!

Nutrition Facts : Calories 358, Fat 13.8, SaturatedFat 3.5, Cholesterol 69.6, Sodium 664.3, Carbohydrate 32, Fiber 4.3, Sugar 2.6, Protein 26.4

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.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

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

SCRUMPTIOUS BAKED CHICKEN AND POTATOES



Scrumptious Baked Chicken and Potatoes image

This chicken recipe is simple, very tender, juicy, and delicious. The potatoes soak in the chicken juices and are so good.

Provided by Dana Michele

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 7

5 pounds chicken parts
1 cup water
6 potatoes, quartered
2 tablespoons olive oil
2 teaspoons crushed dried rosemary
2 teaspoons crushed dried thyme
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 624 calories, Carbohydrate 28.3 g, Cholesterol 176.7 mg, Fat 33 g, Fiber 3.8 g, Protein 50.9 g, SaturatedFat 8.8 g, Sodium 170.5 mg, Sugar 1.3 g

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES



Heavenly Home-Style Roasted Whole Chicken and Potatoes image

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Provided by Helping Hands

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

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.

Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

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).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

More about "oven roasted chicken and potatoes recipes"

SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN | FOOD …
Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 ...
From foodnetwork.com
Author Ina Garten
Steps 3
Difficulty Easy


EASY CHICKEN AND POTATOES - SPEND WITH PENNIES
2020-11-07 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.
From spendwithpennies.com


ROTISSERIE CHICKEN ROASTED POTATOES - COOKING MADE HEALTHY
2018-02-06 Instructions. Preheat the oven to 400 degrees. Add the potatoes, olive oil, kosher salt and black pepper and toss well. Add in the chicken base (better than bouillon) and toss well. Add to the sheet pan and roast for 30-35 minutes.
From cookingmadehealthy.com


ONE PAN GARLIC ROASTED CHICKEN AND BABY POTATOES
2022-03-22 Instructions. 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.
From aheadofthyme.com


OVEN-ROASTED CHICKEN AND POTATOES - BESTRECIPES.CO
Directions. 1. Preheat the oven to 450°F. Place the chicken, potatoes, and lemon in an ungreased 9×13-inch pan. Season with salt and pepper, add the oil, and toss to coat. Bake for 30 minutes, or until the internal temperature of the chicken is 165°F and the skin is golden brown. Let rest for 5 minutes then squeeze the lemon over the chicken ...
From bestrecipes.co


OVEN ROASTED CHICKEN AND POTATOES - THE CAREFREE KITCHEN
2020-01-24 Put the chicken into a glass baking dish, dutch oven, or cast-iron skillet. Wash and cut up the potatoes, carrots, and onions into 2" chunks and toss in a tablespoon of cooking oil before placing them around the chicken. Sprinkle the vegetables with garlic salt. Bake in a 400 degree preheated oven for 45 minutes.
From thecarefreekitchen.com


ONE-PAN LEMON ROASTED CHICKEN AND POTATOES - LITTLE BROKEN
2019-10-26 Instructions. 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 …
From littlebroken.com


BAKED CHICKEN AND POTATOES RECIPE - THE SPRUCE EATS
2021-12-04 Preheat the oven to 425 F. Spray a 9 x 13-inch baking dish with cooking spray. Toss potatoes, 1/4 cup of the olive oil, salt, pepper, and garlic powder together. Spread into a prepared baking dish in a single layer. Bake 10 minutes. Place chicken on top of potatoes, arranging potatoes around chicken.
From thespruceeats.com


ONE-DISH ROASTED CHICKEN DINNER WITH POTATOES RECIPE
2022-03-21 Lightly oil a roasting pan. Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin of the chicken and rub some of the butter and garlic under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan. Combine the potatoes, carrots, and celery in a bowl.
From thespruceeats.com


EASY ONE PAN ROASTED CHICKEN & POTATOES | GIMME DELICIOUS
Instructions. Pre-Heat oven to 400F. Line a small sheet pan with foil and set aside. Combine all the ingredients for the marinade in a small bowl and set aside. Place the cubed chicken, diced potatoes, beans, onion, and tomatoes on the sheet pan. Pour the marinade mixture onto the veggies and combine until everything is fully coated.
From gimmedelicious.com


OVEN ROASTED CHICKEN WITH POTATOES - CRAVING TASTY
2016-07-19 Preheat the oven to 450F. Fill a medium size pot half way with slightly salted water. Bring to boil. Boil the potatoes for about 8 minutes. Remove from heat and drain the water. Set aside to cool down a little. Then cut the new potatoes in half. If you are using medium size potatoes, quarter them.
From cravingtasty.com


WHOLE ROAST CHICKEN WITH POTATOES - COOKING LSL
2018-10-27 Instructions. Preheat oven to 375 F. (190 C). Wash and dry chicken with paper towels. Season with salt and pepper the inside and outside. Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add shallots and garlic. Cook for 2 minutes, then remove from heat.
From cookinglsl.com


THE BEST CUBAN OVEN ROASTED CHICKEN RECIPE - MANDAO BLOG
2022-05-20 While the ingredients for roast chicken are basic and simple, we need them to give taste to this Cuban recipe. In a small bowl add the previously crushed garlic cloves, the juice of the lemons, vinegar, parsley, thyme and salt. Then we will integrate well to mix the spices and reserve on the side. It is time for the protagonist, our beloved ...
From mandao.app


EASY ROASTED CHICKEN THIGHS AND POTATOES - LAUGHING SPATULA
Instructions. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil. add cubed potatoes and chicken to sheet pan. Combine all marinade ingredients in a small bowl. add marinage to chicken and potatoes and toss. Arrange potatoes around chicken so chicken is laying directly on the sheet pan and not on top of the potatoes.
From laughingspatula.com


ONE PAN BAKED CHICKEN AND POTATOES - AS EASY AS APPLE PIE
2015-12-21 Instructions. Preheat the oven to 425°F (220°C). Lightly oil a baking pan or baking sheet. Toss all the ingredients together in a big bowl then spread them out onto the prepared baking pan. Place into oven and roast for 45 minutes or until the chicken is completely cooked through. Serve the baked chicken with potatoes immediately, garnished ...
From aseasyasapplepie.com


OVEN ROASTED CHICKEN WITH POTATOES AND ONIONS - LADY LEE'S HOME
Instructions. Preheat over to 350F. In a large mixing bowl, mix all the ingredients. Transfer the ingredients into a roasting pan, spread in one layer and add the thyme. Cover with tin foil and roast for one and a half hours, uncover and roast for an additional 30 minutes.
From ladyleeshome.com


OVEN ROASTED CHICKEN AND POTATOES RECIPE - HEALTHYFOODJOY
Turn on the oven at 190 degrees. Place the previously washed and dried chicken in a pan. Peel the potatoes, cut them into cubes, place them in a bowl, season them with half the oil, garlic, salt, oregano and mix. Spread the potatoes in the pan around the chicken. Brush the meat with the remaining oil and add the salt, oregano and rosemary.
From healthyfoodjoy.com


ROAST CHICKEN WITH ROASTED POTATOES - JO COOKS
2022-03-08 First we need to prepare the garlic sauce for the potatoes by mixing 1/2 of the garlic sauce made earlier, with 2 tbsp of melted butter and 2 tbsp of olive oil. Pour over the potatoes and toss well. Season with more salt and pepper if needed. Add the potatoes to a roasting pan and cover the potatoes with aluminum foil.
From jocooks.com


OVEN BAKED CHICKEN WITH POTATOES AND VEGETABLES - MR. B COOKS
2018-09-20 Instructions. Preheat oven to 400 degrees. Combine pepper flakes, garlic, olive oil, paprika and stock in a bowl and whisk. Place chicken, potatoes and vegetables on baking sheet. Pour marinade sauce over vegetables and chicken. Bake 45 Minutes.
From mrbcooks.com


ONE PAN CHICKEN AND POTATOES - LET THE BAKING BEGIN!
2014-05-16 Pat dry chicken with a paper towel. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes.
From letthebakingbegin.com


EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM
2020-12-23 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken. 2. Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables. 3.
From pillsbury.com


OVEN ROASTED CHICKEN AND POTATOES, A SIMPLE RECIPE THAT NEVER FAILS.
2018-06-10 Preparation: 1. Preheat an oven to 210°C. 2. Peel the potatoes and cut them into wedges. Arrange on a baking tray and drizzle with oil and salt.
From nikibfood.com


CRISPY + JUICY CHICKEN CUTLETS {OVEN BAKED} - THE GIRL ON BLOOR
2 hours ago Serve them with lemon dill potatoes for a tasty meal! Preheat oven to 450 F. Add all ingredients under the Lemon dill potatoes heading except for the fresh dill to a 9×13 baking dish, tossing well to coat. Bake for 40 minutes or until fork tender. Remove from the oven and stir in the dill before serving.
From thegirlonbloor.com


ROASTED CHICKEN THIGHS AND POTATOES - IFOODREAL.COM
2020-01-28 Instructions. Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls. To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves. Drizzle with oil and then sprinkle with cumin or coriander, dried …
From ifoodreal.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


OVEN ROASTED CHICKEN AND POTATOES - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Oven Roasted Chicken And Potatoes are provided here for you to discover and enjoy. Healthy Menu. Is Drinking Ginger Ale Healthy Healthy Breakfast Cups Healthy Coconut Shrimp Recipe Chinese Healthy Cooking ...
From recipeshappy.com


ROASTED WHOLE CHICKEN WITH POTATOES AND CARROTS - BEEYONDCEREAL
2021-11-22 Instructions. Preheat your oven to 450 degrees F. Pat dry a thawed raw chicken with paper towels and place into a greased 9x13 baking dish. In a bowl, mix together the butter, 2 tablespoon of fresh chopped rosemary, 1 teaspoon of salt, ½ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder until blended.
From beeyondcereal.com


SHEET PAN WHOLE-ROASTED CHICKEN AND POTATOES - AVERIE COOKS
2020-01-01 To prepare a whole chicken and potatoes in the oven, you’ll first need to remove the chicken giblets, rinse the chicken inside and out, pat it dry, and place it on one side of the baking sheet, breast side up. Add the potatoes to the other side of the baking sheet. Season the chicken and potatoes with salt and pepper, then drizzle with olive oil.
From averiecooks.com


OVEN ROASTED CHICKEN, SAUSAGE AND POTATOES - OLIVIA'S CUISINE
2019-11-05 Cover and refrigerate for 12-24 hours. Preheat oven to 400 degrees F. In a large skillet, over medium heat, cook the bacon until golden brown, about 8 minutes. Add the butter and cook until melted. Then, add the white wine and cook, scraping the browned bits from the bottom, until the wine is reduced by half.
From oliviascuisine.com


ONE-PAN ROASTED CHICKEN & POTATOES - MOMSDISH
2020-02-24 Add the carrots, potatoes, and onions into a separate large bowl and drizzle them with oil. Toss the ingredients together until everything is well-coated. Spread the veggies and chicken in a single layer across a baking sheet. Bake at 400°F for 60 minutes or until chicken's internal temperature reaches 165°F.
From momsdish.com


CHICKEN THIGHS AND SLICED POTATOES - THERESCIPES.INFO
Baked Chicken Thighs With Potatoes Recipe - Food.com great www.food.com. DIRECTIONS Preheat oven to 425 degrees F. Line a large 15 x 10 inch baking dish with tin foil and spray with Pam. In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss. Place potatoes in pan and bake for 15 minutes. Push potatoes to side to allow …
From therecipes.info


WHOLE ROASTED CHICKEN {SUPER CRISPY SKIN!} - THE SEASONED MOM
2021-02-05 Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting. In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste. Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion.
From theseasonedmom.com


ONE DISH OVEN BAKED CHICKEN AND POTATOES - FIT AS A FIDDLE LIFE
2021-07-17 Step 2 Spray 2-quart baking dish liberally with cooking spray. Step 3 Clean and cut chicken into 4 ounce equal portions. Set aside. Step 4 Cut potatoes into equal-sized 1-2 inch pieces. Step 5 Chop the bell peppers. Slice the red pepper into strips and chop the green pepper into 1-inch cubes. Step 6 Slice black olives.
From fitasafiddlelife.com


Related Search