Roasted Garlic Lemon And Rosemary Chicken With Baby Potatoes Recipes

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ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY



Roasted Lemon Chicken with Potatoes and Rosemary image

A simple marinade tossed with chicken and potatoes, then baked up in the oven. A delicious one pan meal your whole family will love!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 1h15m

Number Of Ingredients 10

8-10 pieces of your favorite cut of chicken - skin on (bone in)
1 lb . baby red potatoes
1/2 in onion - cut large pieces
2 lemons (1 sliced and 1 juiced)
1/3 cup olive oil
2 cloves garlic (minced)
1 Tablespoon fresh rosemary plus sprigs for garnish (or 2 teaspoons dry)
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
  • In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
  • Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
  • Sprinkle generously with additional salt and pepper.
  • Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

Nutrition Facts : Calories 441 kcal, Carbohydrate 19 g, Protein 31 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 804 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES



Lemon-Rosemary-Garlic Chicken and Potatoes image

This dish is a winner any way you plate it.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 6

Number Of Ingredients 13

⅓ cup olive oil
¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 ½ lb.)
4 skin-on, bone-in chicken thighs (about 2 ½ lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

  • Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
  • Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  • Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES



Lemon-Rosemary-Garlic Chicken and Potatoes image

Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Provided by Southern Living Editors

Time 1h5m

Yield Makes 6 servings

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb.)
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

  • Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
  • Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  • Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES



Lemon And Herb Roasted Chicken With Baby Potatoes image

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES



Roasted Garlic, Lemon, and Rosemary Chicken, With Baby Potatoes image

Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!

Provided by Helping Hands

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens, quartered
5 tablespoons lemon juice
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1/4 cup olive oil
salt and pepper
12 baby potatoes, skins on

Steps:

  • Place chopped rosemary in baking dish.
  • Add olive oil, garlic, and lemon juice and stir well.
  • Place chicken in mixture in dish, skin side down.
  • Turn to coat with mixture.
  • Cover and place in fridge for one hour.
  • Preheat oven to 450 degrees.
  • Bake chicken uncovered for 15 mins.
  • Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
  • Reduce heat to 375 degrees and bake for 25 mins.
  • Remove from oven and remove potatoes from pan.
  • Keep potatoes warm.
  • Put chicken under broiler for a few minutes until nice and crispy.
  • NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
  • Spoon pan juices onto chicken pieces and baby potatoes and serve.

ROASTED BABY POTATOES WITH ROSEMARY



Roasted Baby Potatoes with Rosemary image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
  • Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC



Roasted Chicken With Rosemary, Lemon and Garlic image

Posting this for ZWT 2006 (Italian region) this is simple, not overly spiced, not overly complicated; just good homey Italian comfort food. Cook this with Baby Potatoes right in the pan and take care of the bulk of your meal all in one dish. Cook time includes refrigerator time.

Provided by JanetB-KY

Categories     Chicken

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs roasting chickens, Quartered
5 tablespoons fresh lemon juice
2 sprigs fresh rosemary
4 large garlic cloves, Peeled And Halved
salt & pepper
1/4 cup olive oil
2 lbs baby potatoes, with skin left on

Steps:

  • Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
  • Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
  • Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
  • Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
  • Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
  • Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

Nutrition Facts : Calories 1076.5, Fat 71.8, SaturatedFat 18.5, Cholesterol 267.4, Sodium 286.4, Carbohydrate 38.1, Fiber 5.6, Sugar 3.1, Protein 66.9

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC



Rosemary roast chicken thighs, new potatoes, asparagus & garlic image

An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 7

750g new potato (preferably Jersey Royals), halved
2 large bunches asparagus, woody ends discarded
1 whole garlic bulb, cloves separated
1 tbsp olive oil
1 lemon, halved
small handful rosemary sprigs
8 chicken thighs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
  • Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
  • Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.

Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

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