CHICKEN FAT-ROASTED POTATOES GLUTEN-FREE RECIPE
Provided by Olivia Mack McCool
Number Of Ingredients 3
Steps:
- Preheat the oven to 425°F. Place the potatoes in a medium saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, reduce the heat, and simmer until the potatoes start to soften but are not cooked through, 5 to 6 minutes. Drain, then let sit in the strainer for 1 minute.
- Pour or spoon the chicken fat onto a rimmed baking sheet and add the potatoes. Gently toss the potatoes in the fat to coat, then sprinkle generously with salt and pepper. Spread the potatoes into a single layer and bake, tossing occasionally, until golden brown all over, 25 to 35 minutes. Remove the potatoes from the fat, sprinkle with salt, and serve.
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
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.
ROAST CHICKEN WITH CHICKEN FAT POTATOES
Everyone is looking for that incredible whole-roasted chicken they can make over and over again. I'll show you how to make a beautiful chicken with potatoes that are cooked in the chicken's drippings. Best part? It all happens in one pan. Big flavor with minimal cleanup- that's my kind of meal. If fennel isn't your thing, swap it out for an onion or omit it all together (the seeds, too).
Provided by Elena Besser
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle the cavity and the exterior of the chicken with salt, pepper and the fennel seeds. Stuff the cavity of the chicken with the lemon slices and 7 to 8 thyme sprigs.
- Add the potatoes and fennel to a roasting pan, Dutch oven or cast-iron skillet. Drizzle with the oil, sprinkle with salt and pepper and toss together to evenly coat. Top with the remaining 2 to 3 thyme sprigs. Place the chicken on top of the potatoes and fennel and place on the lower rack of the oven. Cook until the chicken is golden brown and crispy and an instant-read thermometer inserted into the chicken registers 160 to 165 degrees F, about 50 minutes.
- Use tongs to transfer the chicken to a cutting board, letting any extra juices drip onto the potatoes and fennel. Allow the chicken to rest so the juices redistribute into the meat, 25 to 30 minutes. Toss the vegetables to coat in the chicken juices using a large spoon and continue to cook until crisp, about 15 minutes.
- To quarter the chicken, start by removing the thighs and legs and then move to the breast meat. Serve the chicken with the potatoes and fennel, garnish with the reserved fennel fronds and enjoy!
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
HIGH ROASTED CHICKEN AND POTATOES
Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.
Provided by Steve_G
Categories Chicken
Time 1h30m
Yield 1 chicken, 2-4 serving(s)
Number Of Ingredients 9
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.
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
ROASTED HERB CHICKEN AND POTATOES
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
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.
ROAST CHICKEN WITH POTATOES "BY THE WALL"
Provided by Marie Devito Crowley
Categories Chicken Herb Potato Poultry Roast Kid-Friendly Dinner Lemon Root Vegetable Winter Oregano Bon Appétit Los Angeles California Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
- Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.
GARLIC ROASTED CHICKEN AND POTATOES
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
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
ROAST CHICKEN WITH POTATOES AND ONIONS
Provided by Lora Zarubin
Categories Chicken Garlic Onion Potato Marinate Roast Low Fat Low Cal High Fiber Dinner Fall Family Reunion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings plus leftovers
Number Of Ingredients 12
Steps:
- Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
- Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
- Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.
HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES
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
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
ZESTY ROASTED CHICKEN AND POTATOES
Liven up a meat and potatoes meal with Dijon mustard and garlic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g
SKILLET-ROASTED WHOLE CHICKEN WITH LEMON AND POTATOES
Roast a whole chicken with fresh sage and lemon slices for a flavorful twist on dinner.
Provided by Cindy Rahe
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Cut potatoes into halves, or into quarters if larger; place cut side down in 10-inch cast iron skillet. Sprinkle potatoes with dash salt. Layer about 5 lemon slices over top.
- Pat chicken dry with paper towels; remove any giblets. Stuff cavity of chicken with any remaining lemon slices. In small bowl, stir together sage, garlic, 1 teaspoon salt, the pepper and olive oil. Rub sage-garlic mixture beneath breast skin of chicken and all over outside of chicken skin. Place chicken on bed of potatoes and lemon.
- Roast about 1 hour 30 minutes or until instant-read thermometer inserted into thickest part of thigh reads 165°F. Let chicken rest about 15 minutes before carving.
Nutrition Facts : Calories 620, Carbohydrate 22 g, Cholesterol 175 mg, Fat 2, Fiber 2 g, Protein 56 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 1 g, TransFat 1 g
ROASTED CHICKEN & RED POTATOES
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
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.
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