Rosemary Roast Chicken With Smothered Potatoes Recipes

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ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

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 ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

ROAST CHICKEN WITH ROSEMARY



Roast Chicken with Rosemary image

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
  • Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

ROSEMARY-ROASTED CHICKEN & POTATOES



Rosemary-Roasted Chicken & Potatoes image

This is no ordinary roasted bird. Filling the chicken with a layer of cream cheese, rosemary and pepper just under the skin is the key to making it extraordinary.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole whole chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
2 lb. red potatoes (about 5), cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow pan. Brush with 2 Tbsp. dressing.
  • Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
  • Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Nutrition Facts : Calories 570, Fat 30 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 140 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g

ROAST CHICKEN WITH ROSEMARY AND POTATOES



Roast Chicken with Rosemary and Potatoes image

Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?

Provided by Skye McAlpine

Categories     Mains

Time 2h

Number Of Ingredients 8

1 1/2 pounds (about 4) russet or Yukon gold potatoes (peeled if desired)
4 tablespoons extra virgin olive oil
1 medium (about 4 pounds) chicken (preferably organic)
1 lemon (halved or quartered)
A large bunch of rosemary
2 garlic cloves (unpeeled)
Sea salt flakes
Freshly ground black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.
  • Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.☞TESTER TIP: If you don't have either of those pans available, a round 13-inch (32-cm) tarte Tatin dish or any similarly sized vessel will work.
  • Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.
  • Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what's left of the rosemary.☞TESTER TIP: You can happily prepare this a few hours before you're ready to roast the chicken, cover and store in the fridge. Just don't slice the potatoes more than 4 hours or so ahead, as they may brown.
  • Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.☞TESTER TIP: If the chicken meat is cooked through but the skin still looks a little pale, simply slide it beneath the broiler for a few minutes until brown and crisp.
  • Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.

Nutrition Facts : ServingSize 1 portion, Calories 614 kcal, Carbohydrate 32 g, Protein 34 g, Fat 39 g, SaturatedFat 9 g, TransFat 0.2 g, Cholesterol 122 mg, Sodium 126 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 27 g

ROSEMARY ROAST CHICKEN WITH SMOTHERED POTATOES



Rosemary Roast Chicken With Smothered Potatoes image

The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham.

Provided by Elisabetta47

Categories     One Dish Meal

Time 55m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
3 lbs chicken, butterflied
salt and pepper, to taste
3 medium red onions, cut into quarters
8 new potatoes, cut in half
1 tablespoon rosemary, fresh, chopped
2 garlic cloves, minced
rosemary, branches

Steps:

  • Preheat oven to 425°F.
  • Brush a 9x13" baking dish with 1 T olive oil.
  • Butterfly the chicken (or buy it already done to save time).
  • Salt and pepper the onions and potatoes.
  • Place potatoes in center of baking dish.
  • Sprinkle with chopped rosemary and garlic.
  • Flatten chicken out over the potatoes and surround with onion quarters.
  • Drizzle remaining olive oil over chicken and salt and pepper generously.
  • Put chicken in oven and roast for 45 to 50 minute until skin is browned.
  • Pour off all the liquid and garnish with fresh rosemary branches.
  • Serve hot or cold.

ROSEMARY ROASTED CHICKEN WITH POTATOES



Rosemary Roasted Chicken with Potatoes image

Wonderfully aromatic rosemary is a perfect match for roasted chicken and potatoes.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 8

1 tsp McCormick® Garlic, Minced
1 tsp McCormick® Paprika
1 tsp McCormick Gourmet™ Organic Rosemary, Crushed
2 tbsps olive oil
1 tsp salt
1/4 tsp McCormick® Black Pepper, Ground
4 bone-in chicken thighs skin removed (about 1 1/2 pounds)
1 1/2 pounds red potatoes cut into 1-inch cubes

Steps:

  • Preheat oven to 425°F. Mix oil, all of the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  • Roast 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

ROSEMARY CHICKEN AND POTATOES



Rosemary Chicken and Potatoes image

Make and share this Rosemary Chicken and Potatoes recipe from Food.com.

Provided by LisaA

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil or 3 tablespoons vegetable oil
2 cloves garlic, minced or crushed
1/4 cup chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
1/4 cup fine unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tablespoon pepper
2 1/2 lbs chicken parts
1 lb small red potato, unpealed

Steps:

  • Preheat oven to 425 degrees.
  • Line a broiler pan with foil.
  • In a small bowl, combine the oil with the garlic and 2 Tbl of the fresh rosemary (or 1 tsp of the dried.) In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 Tbl fresh rosemary (or 1 1/2 tsp dried.) Place the chicken skin-side up on the broiler pan.
  • Sprinkle the breadcrumb-parmesan mixture over the chicken.
  • Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.
  • Reduce the oven temperature to 375 and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.
  • Microwave tip: Prepare and arrange the ingredients as instructed in steps 2 through 6 in a shallow microwave safe baking dish.
  • Cover loosely with wax paper and cook at 100% for 15 minutes.
  • Transfer the chicken and potatoes to a foil lined broiler pan and broil until crisp and cooked through, 8 to 10 minutes.

Nutrition Facts : Calories 835.2, Fat 46.5, SaturatedFat 12.1, Cholesterol 225.8, Sodium 358.3, Carbohydrate 26.3, Fiber 3.3, Sugar 1.4, Protein 74.2

ROSEMARY-SCENTED CHICKEN AND POTATOES



Rosemary-Scented Chicken and Potatoes image

Categories     Chicken     Potato     Roast     Quick & Easy     Rosemary     Winter     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 5

1 pound yellow-fleshed potatoes such as Yukon Gold (about 4 small)
2 large garlic cloves
2 teaspoons chopped fresh rosemary leaves
1/2 tablespoon olive oil
2 whole chicken legs (about 1 1/2 pounds total)

Steps:

  • Preheat oven to 500°F.
  • Cut potatoes into 1/2-inch pieces and finely chop garlic. In a bowl stir together potatoes, half of garlic, half of rosemary, oil, and salt and pepper to taste. Pat chicken dry and season well with salt and pepper. Sprinkle chicken with remaining garlic and rosemary. In a roasting pan arrange chicken in one layer and scatter potatoes around chicken. Roast chicken and potatoes in middle of oven until chicken is cooked through and potatoes are crisp, about 35 minutes.

CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES



Crisp-Skinned Chicken with Rosemary Potatoes image

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Number Of Ingredients 7

6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
  • Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
  • Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

ROASTED ROSEMARY CHICKEN AND VEGETABLES



Roasted Rosemary Chicken And Vegetables image

Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  • In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
  • Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
  • Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g

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From theseasonedmom.com


ROSEMARY ROAST CHICKEN WITH SMOTHERED POTATOES
Sprinkle with chopped rosemary and garlic. Flatten chicken out over the potatoes and surround with onion quarters. Drizzle remaining olive oil over chicken and salt and pepper generously. Put chicken in oven and roast for 45 to 50 minute until skin is browned. Pour off all the liquid and garnish with fresh rosemary branches. Serve hot or cold.
From wikifoodhub.com


ROSEMARY ROASTED CHICKEN {ONE PAN MEAL} - SPEND WITH PENNIES
2019-08-04 Preheat the oven to 425°F. Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional). Drain well. In a large bowl, combine garlic, lemon juice, rosemary, olive oil, and salt & pepper.
From spendwithpennies.com


ROSEMARY CHICKEN WITH SWEET POTATOES RECIPE | EATINGWELL
Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown.
From eatingwell.com


ROAST CHICKEN WITH ROSEMARY AND LEMON RECIPE - FOOD & WINE
Directions. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff …
From foodandwine.com


SHEET PAN ROSEMARY CHICKEN AND POTATOES - CRAVING HOME COOKED
2022-07-17 Leftovers. Leftover sheet pan rosemary chicken and potatoes will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just cover the chicken and put it in the microwave for about 4 minutes on medium power.Or, you can also place it on a sheet pan in the oven for about 12 minutes at 350°F …
From cravinghomecooked.com


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Top Asked Questions

How to cook potatoes in the oven with Rosemary?
Directions 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.
How to cook chicken and potatoes in the oven?
Rub the surface of the chicken with olive oil and the other half of the herbs. Sprinkle with a pinch of salt and pepper. Put in the oven in a large roasting pan and set the timer for 40 minutes While the chicken is cooking, get the potatoes ready. Wash the potatoes and cut them in half lengthways or in quarters if using large potatoes.
What does roasted chicken with Rosemary taste like?
Roasted Chicken with Rosemary. Roasting chickens this way is simple but gives you that rich roast flavor. The rosemary gives it a sweet taste and blends well with the garlic, butter and parsley. —Isabel Zienkosky, Salt Lake City, Utah.
What is the best way to cook a Chicken Breast Roast?
Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken.

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