CHICKEN WITH RED POTATOES RECIPES

Name: Chicken and Red Potatoes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4 servings.
Ingredients: 3 tablespoons all-purpose flour; 4 boneless skinless chicken breast halves (6 ounces each); 2 tablespoons olive oil; 4 medium red potatoes, cut into wedges; 2 cups fresh baby carrots, halved lengthwise; 1 can (4 ounces) mushroom stems and pieces, drained; 4 canned whole green chiles, cut into 1/2-inch slices; 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted; 1/4 cup 2% milk; 1/2 teaspoon chicken seasoning; 1/4 teaspoon salt; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon pepper

CHICKEN AND RED POTATOES RECIPE: HOW TO MAKE IT

Chicken and Red Potatoes Recipe: How to Make It image

Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. —Michele Trantham, Waynesville, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 50 minutes

Prep Time 20 minutes

Cook Time 03 hours 30 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons all-purpose flour
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 ounces) mushroom stems and pieces, drained
4 canned whole green chiles, cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 cup 2% milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

Place flour in a large bowl or dish. Add chicken, 1 piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides. , Meanwhile, place the potatoes, carrots, mushrooms and chiles in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. , Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2-4 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 451 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 38g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 40g protein.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES ...

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes ... image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories Chicken Breasts

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 chicken breasts

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, CarbohydrateContent 21.7 g, CholesterolContent 126.6 mg, FatContent 18.9 g, FiberContent 4.9 g, ProteinContent 47.3 g, SaturatedFatContent 4.3 g, SodiumContent 1081.8 mg, SugarContent 7.5 g

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