Zesty Roasted Chicken And Potatoes Recipes

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BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE



Buffalo Chicken and Roasted Potato Casserole image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
  • Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  • Reduce oven heat to 400 degrees F (205 degrees C).
  • Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
  • Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g

ZESTY ROASTED CHICKEN AND POTATOES



Zesty Roasted Chicken and Potatoes image

Liven up a meat and potatoes meal with Dijon mustard and garlic.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 9

6 boneless skinless chicken breasts (about 1 3/4 lb)
1/2 teaspoon salt
1/3 cup mayonnaise or salad dressing
3 tablespoons Dijon mustard
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 lb small red potatoes, each cut into 6 wedges
Chopped fresh chives, if desired

Steps:

  • Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
  • In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
  • Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

ZESTY CHICKEN AND POTATOES



Zesty Chicken and Potatoes image

A quick and easy, great tasting light meal with an little extra kick!

Provided by Natalie

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 5

Number Of Ingredients 7

1 cup fat free Italian-style dressing
1 teaspoon lime juice
1 teaspoon lemon juice
1 teaspoon rosemary
3 potatoes, chopped
2 cloves garlic, quartered
5 chicken thighs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the Italian salad dressing, lime juice, lemon juice, and rosemary.
  • Place potatoes in the baking dish. Distribute garlic evenly throughout dish. Place chicken on top of potatoes. Pour the dressing mixture over the chicken and potatoes. Seal dish with aluminum foil.
  • Bake 1 hour in the preheated oven, until potatoes are tender and chicken juices run clear.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 41.1 g, Cholesterol 58.6 mg, Fat 9.9 g, Fiber 4.4 g, Protein 18.5 g, SaturatedFat 2.8 g, Sodium 557.8 mg, Sugar 7.1 g

ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES



Zesty Roasted Chicken with Mediterranean Potatoes image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 17

2 chicken thighs, bone-in
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon grated orange zest
1 cup chicken broth
3 russet potatoes
2 tablespoons extra-virgin olive oil
4 tablespoons capers
1/2 cup pitted and chopped black olives
1/2 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Basil leaves, for garnish
Mint leaves, for garnish
Parsley leaves for garnish

Steps:

  • Chicken:
  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
  • In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
  • Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
  • Arrange the chicken on a serving platter and serve with the potatoes.

ZESTY ROASTED CHICKEN AND POTATOES



Zesty Roasted Chicken and Potatoes image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 7

6 skinless boneless chicken breast halves
1 pound small red potatoes, cut in quarters
1/3 cup mayonnaise or salad dressing
3 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves garlic, crushed
Chopped fresh chives, if desired

Steps:

  • 1. Preheat oven to 350°F. Grease jelly roll pan, 15 ½ x 10 ½ x 1 inch.
  • 2. Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
  • 3. Bake uncovered 30-35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with chives.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ROASTED SPICY CHICKEN & POTATOES



Roasted Spicy Chicken & Potatoes image

Roasted chicken and potatoes sounds like a great idea. Know what sounds even better? Adding fresh cilantro, chipotle powder and cream cheese to the mix.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. chopped fresh cilantro, divided
1 tsp. chipotle chile pepper powder, divided
1/2 tsp. lime zest
1 whole chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing, divided
2 lb. red and white new potatoes, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
2 fresh jalapeño peppers, seeded, thinly sliced

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese, 1 Tbsp. cilantro, 1/2 tsp. chile powder and lime zest. 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, cilantro and chile powder 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, onions and jalapeño peppers 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 520, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 135 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

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Top Asked Questions

How long to cook chicken with crispy potatoes?
Roast until the chicken is cooked through and the potatoes are browned and crisp, 13 to 15 minutes. Divide the chicken, potatoes and pan juices among plates. Toss the lettuce mix with the remaining 1 tablespoon olive oil and 2 teaspoons vinegar; season with salt and pepper.
How do you cook sweet potatoes and chicken?
Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
How to cook whole chicken with potatoes and onions?
Place the potatoes and onions on the roasting tin in a single layer. Drizzle with olive oil and season with salt. Mix and make sure to keep everything in single layer only. Wash and pat dry the chicken thoroughly. Lightly season it with salt and pepper on both sides and inside the cavity.
What should oven temp be for oven roasted chicken?
Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top.

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