CHICKEN RECIPE ROSEMARY RECIPES

Name: Roasted Rosemary Chicken with Potatoes
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small baby red or tricolor creamer potatoes, quartered; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons finely chopped fresh rosemary; Kosher salt; Four 6- to 8-ounce halved bone-in chicken breasts with skin; Freshly ground black pepper

ROASTED ROSEMARY CHICKEN WITH POTATOES RECIPE | FOOD ...

Roasted Rosemary Chicken with Potatoes Recipe | Food ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

Steps:

Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
Transfer the chicken and potatoes to a platter and serve.

Nutrition Facts : Calories 385 calorie, FatContent 16 grams, SaturatedFatContent 4 grams, CholesterolContent 87 milligrams, SodiumContent 477 milligrams, CarbohydrateContent 27 grams, FiberContent 3 grams, ProteinContent 32 grams, SugarContent 2 grams

ROSEMARY-PAPRIKA CHICKEN AND FRIES RECIPE - NYT COOKING

Rosemary-Paprika Chicken and Fries Recipe - NYT Cooking image

This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they’re cut into matchsticks and browned on a sheet pan; and there’s a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.

Provided by Ali Slagle

Total Time 45 minutes

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1 tablespoon lemon zest (from 1 large lemon)
3 garlic cloves, grated
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon smoked paprika
1 teaspoon chopped rosemary leaves (or ½ teaspoon dried rosemary)
1/2 teaspoon red-pepper flakes
2 large bone-in, skin-on chicken breasts (1½ to 2 pounds total), patted dry
1 large russet potato (about 1 pound), scrubbed
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

Heat the oven to 425 degrees, and place a sheet pan on the oven’s lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

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