Roast Chicken With Potato Capsicum And Tomato Recipes

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PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE



Pan Seared Chicken with Roasted Tomato Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces
2 teaspoons canola oil
2 sausage links, any kind, cut into 1/2-inch-thick rounds
4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce
1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows
1/2 cup chicken broth
1 tablespoon unsalted butter
1/4 cup breadcrumbs
8 ounces bacon
Kosher salt
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper

Steps:

  • Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
  • Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
  • While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
  • In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
  • Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
  • In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
  • To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
  • Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
  • Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

ROAST CHICKEN WITH POTATO, CAPSICUM AND TOMATO



Roast Chicken With Potato, Capsicum and Tomato image

Make and share this Roast Chicken With Potato, Capsicum and Tomato recipe from Food.com.

Provided by katew

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken fillets
4 thin slices bacon, rindless
500 g cherry tomatoes
400 g red capsicums, cut into thick strips
250 g baby chat potatoes, sliced thinly
2 garlic cloves, sliced
60 ml olive oil
1/2 cup parsley, chopped

Steps:

  • Preheat oven to 220 C.
  • Wrap each chicken breast in a piece of bacon.
  • Combine vegetables, garlic, salt and pepper in a large, shallow baking dish, mix well.
  • Push vegies to the sides of the dish.
  • Place chicken in centre, turn to coat in the oil.
  • Bake uncovered 25 minutes until chicken is just cooked through.
  • Add parsley to vegetables.
  • Remove chicken from pan, slice thickly.
  • Serve with vegetables and pan juices.

Nutrition Facts : Calories 268.8, Fat 17.4, SaturatedFat 3.1, Cholesterol 5.4, Sodium 88.4, Carbohydrate 25.2, Fiber 6, Sugar 9.7, Protein 5.1

ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

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.

SKILLET CHICKEN WITH POTATOES AND TOMATOES



Skillet Chicken with Potatoes and Tomatoes image

A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.

Provided by Dlbell

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon olive oil
1 onion, thinly sliced
1 garlic clove, chopped
1 large potato, peeled and cubed
3 plum tomatoes, chopped
¾ cup chicken broth
½ cup chopped fresh basil

Steps:

  • Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
  • Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g

CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES



Chicken Roasted with Tomatoes, Potatoes, and Olives image

Categories     Chicken     Garlic     Olive     Potato     Tomato     Roast     Lemon     Rosemary     Gourmet

Yield Serves 2

Number Of Ingredients 10

7 garlic gloves
1/4 teaspoon salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 large lemon, sliced thin
1 whole chicken breast with skin and bone (about 1 pound), halved
1 pound small red potatoes (about 2 inches in diameter), washed well
4 plum tomatoes halved, lengthwise
10 Kalamata or other brine-cured black olives, pitted and sliced thin lengthwise
1 tablespoon fresh rosemary leaves or 1 teaspoon dried crumbled rosemary

Steps:

  • Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
  • Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
  • Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
  • Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
  • Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

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 CHICKEN THIGHS WITH PEPPERS & POTATOES



Roasted Chicken Thighs with Peppers & Potatoes image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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