ROAST CHICKEN WITH POTATOES AND OLIVES
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor
Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
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
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO
This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002
Provided by Heather3271
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Squeeze the juice from 1 lemon. Slice the other one.
- Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
- Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.
- Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
- NOTES: Red potatoes are yummy, too!
AUTHENTIC GREEK LEMON ROASTED CHICKEN AND POTATOES
Mother's Roasted Lemon Greek Chicken and Potatoes recipe. Classic, Comforting and wholesome.
Provided by OliveTomato.com
Categories Entree
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat the oven at 375 Fahrenheit (190 Celsius).
- Wash the chicken with some wine and dry with paper towels. Rub in pepper, oregano and a bit of salt. Set aside.
- Cut the potatoes in wedges or half wedges. Put in a large bowl.
- Add about ½ cup olive oil to 2 pounds potatoes, the lemon juice, 1 tablespoon oregano, pepper and ½ teaspoon salt. Mix well so that all the potatoes are coated with the oil.
- Pour the potatoes in a pan, so that potatoes are all in one layer. Makes sure if you have cut them in wedges and that the tips are not pointing up as they may burn. Place the chicken on top. Add 2-3 allspice berries, clove and the 2 garlic cloves cut in fours.
- Add hot water in one corner of the pan and then tilt until there is enough water so that the water comes up about ¼ of the depth of the pan. Do not pour over the potatoes as this will rinse off the olive oil. If water starts to run low, add more hot water, about ¼ cup.
- Roast for 20 minutes at 375 Fahrenheit (190 Celsius) and then lower at 350 Fahrenheit (175 Celsius) for about 1 hour (1hr and 30 minutes for a whole chicken) until potatoes and chicken are done. Make sure potatoes are not undercooked, they must be soft on the inside.
CHICKEN ROASTED WITH POTATOES, SHALLOTS, AND OLIVES
Steps:
- Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.
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.
BAKED CHICKEN WITH LEMON, POTATO AND OLIVES
Make and share this Baked Chicken With Lemon, Potato and Olives recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 Degrees Celsius.
- Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
- Pour over stock.
- Place chicken pieces on top and drizzle with olive oil. Season.
- Roast for 50 minutes unil chicken is golden.
- Remove chicken, place on warm plate and cover with foil.
- Increase oven temperature to 220 Degrees Celsius.
- Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
- Place chicken back on top, heat through, sprinkle with parsley and serve.
ROASTED POTATOES WITH OREGANO AND LEMON
Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.
Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g
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.
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