ROAST CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Adapted from a Jamie Oliver recipe, this is full of flavour, and very easy to do.Syns: 1 per portion
Provided by Pip Payne
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put the turmeric into a bowl and add the zest of both lemons, a teaspoon of ground cumin, the chopped fresh coriander, a roughly chopped red pepper, and a 5cm piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 6 slices from one lemon and set aside. Squeeze the juice from the other lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with the chicken breasts, skin left on (I left it on for the cooking, but didn't eat it as it would need to be synned). Toss everything around with the 2 teaspoons of olive oil, and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Spray all over with Frylight and cook in the middle of the oven for 25 to 35 minutes.
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Enjoy a lovely roast any day of the week with this quick and easy recipe for one.
Provided by Jamie Oliver
Categories Healthy meals Cook with Jamie Chicken Chicken breast Potato Fruit
Time 55m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop the potato into 2.5cm cubes. Cook in boiling salted water for 6 minutes, then drain well and steam dry.
- Add the turmeric and cumin to a bowl, then grate in half the lemon zest. Pick, roughly chop and add the coriander leaves.
- Deseed and roughly chop the pepper and peel and matchstick the ginger, then add to the bowl.
- Cut 2 slices of lemon and set aside. Squeeze a little juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl, along with the chicken. Drizzle with oil and season with sea salt and black pepper, then toss everything around to coat.
- Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 10cm x 15cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
- Drizzle with oil, then cook in the middle of the oven for 25 minutes, or until golden and cooked through.
Nutrition Facts : Calories 349 calories, Fat 8.7 g fat, SaturatedFat 1.6 g saturated fat, Protein 33.6 g protein, Carbohydrate 37.4 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.7 g salt, Fiber 3.3 g fibre
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMONY ROASTED CHICKEN AND POTATOES
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
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.
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Make and share this Roasted Chicken Breast With Lemony Bombay Potatoes recipe from Food.com.
Provided by MarraMamba
Categories Chicken Breast
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.
Nutrition Facts : Calories 350.8, Fat 14.4, SaturatedFat 4, Cholesterol 92.8, Sodium 107.4, Carbohydrate 28.8, Fiber 8.2, Sugar 2, Protein 33.9
ONE-PAN ROAST CHICKEN & POTATOES
Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
- Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
- Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
- Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
- If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.
Nutrition Facts : Calories 670 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.48 milligram of sodium
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
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
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.
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