Roasted Chicken Thighs With Potatoes Artichokes And Lemon Recipes

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GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

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

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

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 CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE



Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

4 skin-on, bone-in chicken drumsticks
4 skin-on, bone-in chicken thighs
1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
EVOO, for liberal drizzling
Sea salt and freshly ground black pepper
1 1/2 pounds baby potatoes
4 to 5 sprigs fresh rosemary, leaves stripped and chopped
2 small to medium onions, cut into thin wedges with the root ends attached
Handful fresh bay leaves
One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
1 head garlic, cloves separated and crushed
1 lemon, sliced
1 cup dry white wine
1 bunch black kale or dinosaur kale, stemmed
Freshly grated nutmeg

Steps:

  • Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
  • In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
  • Position the rack on the center of the oven and preheat the oven to 350 degrees F.
  • Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
  • Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
  • Divide the kale among plates and top with the chicken and vegetables.

ROASTED CHICKEN THIGHS WITH POTATOES, ARTICHOKES AND LEMON



Roasted Chicken Thighs With Potatoes, Artichokes and Lemon image

Make and share this Roasted Chicken Thighs With Potatoes, Artichokes and Lemon recipe from Food.com.

Provided by run for your life

Categories     One Dish Meal

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1/4 cup plus 3 tbsp olive oil
4 large chicken thighs
salt and pepper
1 (10 ounce) package frozen artichoke hearts
1 lemon
1 lb small potato, such as baby yukno golds (cut in half if over 2 inches)
4 small sprigs fresh thyme

Steps:

  • Preheat oven to 450.
  • Lightly oil a heavy-duty rimmed baking sheet.
  • Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes.
  • Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well.
  • Thinly slice half the lemon and juice the other half.
  • Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper.
  • Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well.
  • When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.
  • Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes.
  • Divide the thigs and vegetables among four plates.
  • Drizzle each serving with the lemon vinaigrette.

Nutrition Facts : Calories 427.1, Fat 28.3, SaturatedFat 6, Cholesterol 79, Sodium 123.5, Carbohydrate 24.7, Fiber 5.9, Sugar 1.7, Protein 20.2

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