Rustic Chicken And Roasted Potatoes Recipes

CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)

Steps:

• Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
• In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
• Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
• Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
• Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
• Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
• Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.

RUSTIC CHICKEN AND ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Chickens:.
• Remove giblets and neck from inside of chicken, place breast side up in a roasting pan large enought to allow space between chickens, tuck wing tips under chicken to prevent burning. Stuff chickens with peeled whole garilc cloves and chunks of onion. take the half stick of butter and liberally apply to chicken top and sides including wings and drumsticks. Sprinkle top and sides of chicken with the thyme, garlic, season salt, and paprika. Tie legs together and place in oven.
• Potatoes:.
• Place cut up potaoes in a large roasting pan in a single layer, coat with olive oil and seasonings used on chicken and place in oven with the chicken.
• Basting liquid:.
• To baste the chickens I melt the remaining butter in the wine and add chicken stock if more liquid is needed. I also season the basting liquid with the same seasonings I use on the chickens.
• Allow chickens to bake upto two hours while checking with a meat thermometer after 1 hour and 15 minutes until they reach 190 degrees basting every half hour with the liquid and the potaoes are tender. The liquid can be reserved for future use or makes an incredible gravy.

ROASTED HERB CHICKEN AND POTATOES

Steps:

• Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
• Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
• Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

ONE-PAN ROAST CHICKEN & POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
• Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
• Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
• Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
• If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.