Rosemary And Lemon Roasted Chicken With Potatoes Recipes

LEMONY ROASTED CHICKEN AND POTATOES

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.

LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
• Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
• Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
• Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
• Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
• Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY

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.

ROASTED ROSEMARY CHICKEN WITH POTATOES

Steps:

• Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
• Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
• Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
• Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
• Transfer the chicken and potatoes to a platter and serve.

ROSEMARY AND LEMON ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 375°F. Place chicken in 13x9-inch baking pan coated with no stick cooking spray. Mix 1 tablespoon each of the oil and rosemary and 1/2 teaspoon of the garlic salt; rub all over chicken.
• Sprinkle 1/2 tablespoon of the rosemary inside chicken cavity. Squeeze juice of 1/2 lemon over chicken; place squeezed lemon half inside cavity.
• Mix potatoes, onions, pepper, remaining 1 1/2 tablespoons rosemary, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon garlic salt and juice of remaining 1/2 lemon in large bowl. Arrange mixture around chicken.
• Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through and potatoes are tender.