ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
- Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
SAGE CHICKEN AND POTATOES
Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
- In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN
Steps:
- Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
- Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
- Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
- When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
- Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
- Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
CREAMY ASPARAGUS CHICKEN
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
- Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
GARLIC AND SAGE CHICKEN AND POTATO SAUTE
Make and share this Garlic and Sage Chicken and Potato Saute recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil and butter together.
- Over low heat, add sage and garlic and cook for about two minutes.
- Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
- Season with salt and pepper to taste.
- Turn heat to low again, cover and cook for another ten minutes.
- Add chicken broth and cook uncovered for three minutes more.
- Sprinkle with chopped parsley and serve.
ROASTED CHICKEN WITH PARSLEY POTATOES AND ASPARAGUS
Steps:
- To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley. Cut the potatoes in half (or quarters, if they are large) and place on a baking pan. Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated. Season with salt and pepper and sprinkle with the chopped parsley. Cover with plastic wrap, and set aside until ready to cook.
- To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard. (Often the innards are packed in a small package and placed inside the main cavity. Sometimes these are placed in the neck cavity, so be sure to check there, too.) Rinse the chicken well and pat dry. Cut off any visible fat around the cavities. Place the chicken in a baking pan with the breast side facing up. Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs. Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper. Cover with plastic wrap and refrigerate until ready to cook.
- To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water. (Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl. Add a few tablespoons of water and cover with waxed paper or plastic wrap.) Refrigerate until ready to cook.
- One and one-half hours before mealtime, preheat the oven to 350°F.
- One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
- One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
- Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
- Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink. If the juices run clear, cover with aluminum foil and let stand for 10 minutes. If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
- Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender. (Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.) Drain off the water.
- Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.
SPRING STEW OF CHICKEN AND ASPARAGUS
Provided by Barbara Kafka
Categories dinner, main course
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Scatter shallots in bottom of a 2-quart souffle dish.
- At the knobby, small end of each chicken leg, cut through skin and tendons.
- Arrange legs and thighs along the inside rim of the souffle dish. Place breast halves, bone side up, in center of dish. Fit wings in between legs and thighs. Mound asparagus in center of dish. Pour broth over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 10 minutes.
- With dish in oven, slit plastic. Stir in dissolved cornstarch by sticking wooden spoon through slit. Cover slit with a square of wrap as a patch. Cook at 100 percent for three minutes.
- Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 824 milligrams, Sugar 6 grams, TransFat 0 grams
SAGE CHICKEN IN A FRIED POTATO CRUST
I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes instead of bread crumbs the crunch would be better. It's more work, but it's more than worth it. Wrapping the chicken in plastic film helps the coating adhere, but you need to put the wrapped pieces in the freezer for an hour to get the plastic off without removing the potato coating.
Provided by Michel Richard
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each chicken breast half into three pieces, and each thigh into two pieces. In a bowl, combine chicken, sage, garlic and cumin. Cover and refrigerate for 2 hours.
- Using a mandoline or sharp knife, slice potatoes into 1/8-inch-thick julienne, then crosswise into 1/8-inch dice. Rinse, then pat dry between cloth towels. Roll in towels to squeeze out moisture. In a medium bowl, combine potatoes with 4 tablespoons flour and beaten egg white. Set aside.
- Scrape garlic and sage from chicken pieces, and pat dry with paper towels. Season with pepper to taste and dust with remaining flour.
- Place a 10-inch square of plastic wrap on a work surface. Evenly spread about 2 tablespoons of potato in center of plastic. Dip a piece of chicken in beaten egg, and place in center of potato. Top with about 1 tablespoon potato, and wrap plastic securely so that potato covers chicken completely. Repeat with remaining chicken, egg and potatoes, to make a total of 15 packets. Place in freezer for one hour.
- Preheat oven to 200 degrees. Preheat at least 4 inches oil in a deep fryer to 325 degrees. Unwrap three chicken packets, and deep fry until potatoes are crisp and golden brown, 5 to 8 minutes. Transfer to baking sheet lined with paper towels, and keep warm in oven. Repeat with remaining packets. Serve hot.
SAGE CHICKEN WITH POTATOES AND ASPARAGUS
This is tasty with new seasons asparagus. Although it looks a bit complicated, it is the whole meal.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 220°C.
- Line 2 large baking trays with non-stick baking paper.
- Boil the potatoes in plenty of salted water until almost tender.
- Drain and slice thinly.
- Transfer to a bowl and add half the butter and salt and pepper.
- Toss gently to coat.
- Place the potatoes in a single layer on 1 of the lined trays.
- Season the chicken well, heat the oil in a large pan and cook over a medium heat until well browned.
- Transfer to the other tray.
- Place the 2 trays in the oven-potatoes on the top shelf-and roast for 25 minutes.
- 3 minutes before the end of cooking, scatter the sage leaves over the chicken.
- Meanwhile, melt the remaining butter,in a large frypan over medium heat.
- Add the asparagus and the garlic and cook, turning often for 3 minutes or until the asparagus is tender.
- To serve, arrange the potato slices, then the chicken on serving plates and serve with the asparagus.
Nutrition Facts : Calories 399, Fat 17.4, SaturatedFat 6.4, Cholesterol 75.2, Sodium 148, Carbohydrate 40.9, Fiber 8.7, Sugar 4.5, Protein 23.5
More about "sage chicken with potatoes and asparagus recipes"
ROASTED CHICKEN, NEW POTATOES, AND ASPARAGUS - FOOD
From foodandwine.com
- Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
- Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the butter.
- Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.
SEARED CHICKEN & SAGE GRAVY WITH CARROTS & MASHED …
From blueapron.com
LEMON-CAPER CHICKEN, POTATO & ASPARAGUS SKILLET
From safeway.ca
ROASTED CHICKEN WITH POTATOES & VEGGIES WITH DIJON …
From rachaelrayshow.com
TRUFFLE CHICKEN RECIPE & SAGE POTATOES • CIAOFLORENTINA
From ciaoflorentina.com
SHEET PAN CHICKEN WITH ASPARAGUS AND POTATOES
From simplyrecipes.com
HONEY GARLIC CHICKEN AND ASPARAGUS - SLENDER KITCHEN
From slenderkitchen.com
ASPARAGUS CHèVRE CHICKEN FOR ONE | CHICKEN.CA
From chicken.ca
15 CHICKEN AND ASPARAGUS RECIPES | ALLRECIPES
From allrecipes.com
SHEET-PAN BAKED PARMESAN CHICKEN WITH ASPARAGUS
From eatingwell.com
RECIPE: SHEET PAN CHICKEN THIGHS WITH RED POTATOES …
From thekitchn.com
ONE-PAN CHICKEN & ASPARAGUS BAKE RECIPE | EATINGWELL
From eatingwell.com
LEMON CHICKEN ASPARAGUS AND POTATO SHEET PAN DINNER
From cookingclassy.com
SWEET-AND-SPICY CHICKEN WITH ROASTED SWEET POTATOES …
From countryliving.com
GARLIC BUTTER CHICKEN BITES WITH LEMON ASPARAGUS
From eatwell101.com
CHICKEN WITH SAGE | RACHAEL RAY IN SEASON
From rachaelraymag.com
LEMON-CAPER CHICKEN, POTATO & ASPARAGUS SKILLET
From sobeys.com
ROASTED CHICKEN, NEW POTATOES AND ASPARAGUS - DELISH
From delish.com
10 BEST MASHED POTATOES AND ASPARAGUS RECIPES | YUMMLY
From yummly.com
MASHED POTATO WITH SAGE | RECIPES | DELIA ONLINE
From deliaonline.com
ROASTED CHICKEN, NEW POTATOES, AND ASPARAGUS RECIPE
From myrecipes.com
SAGE CHICKEN AND POTATOES - BIGOVEN.COM
From bigoven.com
CREAMY LEMON CHICKEN AND ASPARAGUS (LOW CARB, PAN SEARED, …
From eazypeazymealz.com
10 BEST SWEET POTATO CHICKEN ASPARAGUS RECIPES | YUMMLY
From yummly.com
HONEY SAGE CHICKEN | CANADIAN LIVING
From canadianliving.com
ROASTED CHICKEN WITH NEW POTATOES AND ASPARAGUS
From subzero-wolf.com
POACHED CHICKEN AND ASPARAGUS WITH GREEN GODDESS SAUCE RECIPE
From seriouseats.com
SLOW COOKER CHICKEN ASPARAGUS POTATO DINNER
From 365daysofcrockpot.com
ASPARAGUS & CHICKEN PIE WITH GRATED POTATO CRUST
From chicken.ca
ASPARAGUS STUFFED CHICKEN - PROSCIUTTO WRAPPED CHICKEN - HOW …
From howsweeteats.com
RECIPE: BALSAMIC CHICKEN & ASPARAGUS WITH PARMESAN MASHED …
From blueapron.com
ASPARAGUS SWEET POTATO CHICKEN SKILLET - PRIMAVERA KITCHEN
From primaverakitchen.com
SPATCHCOCK CHICKEN WITH POTATOES, ASPARAGUS, AND LEMON …
From cookthestory.com
CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SAGE RECIPE
From epicurious.com
CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
From gimmedelicious.com
PAN-ROASTED CHICKEN WITH POTATOES & ASPARAGUS AND PEAS
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #main-dish #poultry #vegetables #australian #oven #roast #spring #chicken #dietary #seasonal #meat #chicken-thighs-legs #asparagus #equipment
You'll also love