CHICKEN AND POTATOES BAKE RECIPE RECIPES

Name: Roasted Chicken Thighs with Peppers & Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 2 pounds red potatoes (about 6 medium); 2 large sweet red peppers; 2 large green peppers; 2 medium onions; 2 tablespoons olive oil, divided; 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided; 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided; 8 boneless skinless chicken thighs (about 2 pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: H…

Roasted Chicken Thighs with Peppers & Potatoes Recipe: H… image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

GARLIC ROASTED CHICKEN AND POTATOES RECIPE | ALLRECIPES

Garlic Roasted Chicken and Potatoes Recipe | Allrecipes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories Chicken Thighs

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

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.

Nutrition Facts : Calories 463.5 calories, CarbohydrateContent 34.4 g, CholesterolContent 120.1 mg, FatContent 21.3 g, FiberContent 2.4 g, ProteinContent 33.1 g, SaturatedFatContent 7.9 g, SodiumContent 150.7 mg, SugarContent 6 g

More about "chicken and potatoes bake recipe recipes"

CORNBREAD CHICKEN BAKE RECIPE: HOW TO MAKE IT

To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. —Madge Britton, Afton, Tennessee
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 392 calories per serving

Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

See details

SKINNY CHICKEN PARMESAN PASTA BAKE RECIPE - BETTYCROCKER.C…

Light on calories but heavy on flavor, this lightened-up, baked chicken and no-boil pasta casserole is so simple and so satisfying.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 460 per serving

Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

See details

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

See details

MEDITERRANEAN CHICKEN TRAY BAKE RECIPE | BBC GOOD FOOD

A colourful all-in-one bake bursting with summer flavour
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Mediterranean
Calories 401 calories per serving

Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

See details

CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES

This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.
From justapinch.com
Reviews 5
Category Chicken
Cuisine American

Bake at 350 for 1 hour.

See details

ITALIAN CHICKEN BAKE RECIPE | BBC GOOD FOOD

Use up leftover roast chicken in this tomato bake with mozzarella cheese and crispy breadcrumb topping
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 475 calories per serving

Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

See details

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES RECIPE ...

Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 1066.1 per serving

Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

See details

CHICKEN AND POTATO BAKE RECIPE: HOW TO MAKE IT

"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Category Dinner
Calories 607 calories per serving

Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

See details

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES RECIPE: HOW TO ...

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 446 calories per serving

Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

See details

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

See details

MEDITERRANEAN CHICKEN TRAY BAKE RECIPE | BBC GOOD FOOD

Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

See details

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK REC…

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It’s one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she’d be proud.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 1067 per serving

Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

See details

CHICKEN SPAGHETTI BAKE RECIPE | ALLRECIPES

And in this recipe collection, Chef John tackles his favorite comforting German-inspired recipes. From meaty main dishes like rouladen and sauerbraten, to satisfyingly sides like braised red …
From allrecipes.com

See details

ONE-PAN CHICKEN & ASPARAGUS BAKE RECIPE | EATINGWELL

In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal. This is one quick dinner recipe …
From eatingwell.com

See details

BAKED ITALIAN CHICKEN WITH POTATOES | RECIPETIN EATS

May 30, 2016 · To do this, just brown the skin of the chicken lightly, then follow the recipe to place the raw potatoes, cherry tomatoes and pour over the Italian Dressing. Then bake for 45 - 50 minutes, or until chicken and potatoes are cooked through. Top with cheese and bake …
From recipetineats.com

See details

SALSA FRESCA CHICKEN BAKE RECIPE – BAKED ... - EATWELL101

Dec 29, 2021 · S alsa Fresca Chicken Bake – An incredibly delicious chicken dinner loaded with fresh flavors. This crazy good chicken bake with salsa Fresca is so quick and easy to make, with easy-to-find ingredients. Tender chicken …
From eatwell101.com

See details

CHICKEN WITH POTATOES AND CARROTS RECIPE | MYRECIPES

Place chicken thighs 2 to 3 inches apart on potato mixture. Step 4 Bake at 375° for 55 minutes to 1 hour or until a meat thermometer inserted in thickest portion of chicken registers 170°.
From myrecipes.com

See details

SPANISH CHICKEN WITH CHORIZO AND POTATOES | NIGELLA'S ...

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes …
From nigella.com

See details

THE BEST CHICKEN RECIPES | JAMIE OLIVER

Chicken is always a crowd-pleaser, and here are loads of deliciously easy chicken recipes for you to try, from Sunday roasts to zingy salads.
From jamieoliver.com

See details

LEFTOVER CHICKEN PASTA BAKE RECIPE - NETMUMS

Guest. I found this recipe on here ages ago and we have it a lot, it's yummy, quick and easy, thank you. I don't look at the recipe anymore, just make my white sauce, bung in any leftover chicken …
From netmums.com

See details

BAKED ITALIAN CHICKEN WITH POTATOES | RECIPETIN EATS

See details

SHEET PAN CHICKEN WITH GREEN BEANS AND POTATOES

Nov 01, 2018 · All other baked chicken recipes aside, this Sheet Pan Dinner with Chicken, Green Beans, and Potatoes is probably going to remain my favorite for a long time. It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Just scatter the chicken, green beans, and potatoes …
From barefeetinthekitchen.com

See details

STEAKHOUSE SCALLOPED POTATOES - PLAIN CHICKEN

Oct 15, 2020 · To make a freezer meal out of the potatoes, bake the potatoes up until the final 15 minutes and remove them from the oven. Let the casserole dish cool completely. Cover and freeze. To reheat, simply thaw and finish the cooking until the potatoes are tender again. This makes a lot of potatoes. Feel free to cut the recipe …
From plainchicken.com

See details

GREEK LEMON CHICKEN AND POTATO BAKE RECIPE | ALLRECIPES

Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
From allrecipes.com

See details

CHICKEN POTATO BAKE - DIZZY BUSY AND HUNGRY! RECIPES

Jul 22, 2015 · 菱 Ingredients Needed for Baked Chicken and Potatoes. In this recipe, I baked boneless chicken thighs in the oven along with the potatoes. If you don't have chicken thighs, you can substitute chicken breasts in this recipe. For the potatoes, you can choose between russet potatoes, red potatoes, or white potatoes…
From dizzybusyandhungry.com

See details

THE BEST PARMESAN CHICKEN BAKE RECIPE | ALLRECIPES

Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken …
From allrecipes.com

See details

SALSA FRESCA CHICKEN BAKE RECIPE – BAKED ... - EATWELL101

See details

LEFTOVER CHICKEN PASTA BAKE RECIPE - NETMUMS

See details

ONE-PAN BAKED CHICKEN & POTATOES RECIPE | EATINGWELL

Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes. Remove from oven; let rest …
From eatingwell.com

See details

CHICKEN AND PEA TRAYBAKE | NIGELLA'S RECIPES | NIGELLA LAWS…

Tear off the remaining dill fronds, and scatter over the top on serving, perhaps with some simply steamed new potatoes to soak up the pea and chicken juices. Preheat the oven to 200°C/180°C …
From nigella.com

See details

CHICKEN DRUMSTICK TRAYBAKE RECIPE | CHICKEN RECIPES ...

In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and herbes de provence. Spread out on a large baking tray (or two smaller ones) and roast in the oven for 30 mins. After 30 mins, add the tomatoes to the tray and cook for another 15 minutes or until the chicken …
From realfood.tesco.com

See details

HERB-ROASTED CHICKEN WITH POTATOES, OLIVES & FETA RECIP…

Bake until the potatoes are browned and an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers at least 165 degrees F, 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken.
From eatingwell.com

See details