CHICKEN BREAST POTATOES RECIPE RECIPES

Name: Chicken Breast With Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 3 chicken breasts, bone in and skin on; 1 1/2 lbs ruby gold petite potatoes; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1/2-1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon powdered chipotle pepper; 1 teaspoon salt; 1 teaspoon sugar

CHICKEN BREAST WITH ROASTED POTATOES RECIPE - FOOD.COM

Chicken Breast With Roasted Potatoes Recipe - Food.com image

The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3 chicken breasts, bone in and skin on
1 1/2 lbs ruby gold petite potatoes
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2-1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon powdered chipotle pepper
1 teaspoon salt
1 teaspoon sugar

Steps:

Blend all the ingredients for spice mixture.
Rub chicken with spice mixture.
Let chicken marinade in refrigerator for 6 hours.
On the stove top heat oil in a large oven safe pan.
Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
Place in 350° oven till meat registers 185°.
About 30 minutes.
If potatoes are not done remove chicken and place potatoes back in oven.
This is when I would raise the temperature of the oven to 425° to get them crispy!

Nutrition Facts : Calories 358, FatContent 13.8, SaturatedFatContent 3.5, CholesterolContent 69.6, SodiumContent 664.3, CarbohydrateContent 32, FiberContent 4.3, SugarContent 2.6, ProteinContent 26.4

CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES

Chicken, Green Beans & Potatoes | Just A Pinch Recipes image

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.

Provided by LINDA BAILEY @miffed13

Categories Chicken

Prep Time 10 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 5

Ingredients

3 - skinless chicken breasts cut in quarters
2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces
6 large cut up red skin potatoes in quarters
1 package(s) zesty Italian dressing mix,1.25 oz
1 stick(s) melted butter

Steps:

In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
Sprinkle Italian dressing mix over the top.
Drizzle melted butter over it.
Cover it with aluminum foil.
Bake at 350 for 1 hour.

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A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
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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.
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