JUICY ROASTED CHICKEN RECIPE | ALLRECIPES
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories Baked and Roasted Chicken
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from heat and baste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 97 mg, FatContent 32.1 g, FiberContent 0.2 g, ProteinContent 30.9 g, SaturatedFatContent 7.4 g, SodiumContent 661.9 mg, SugarContent 0.7 g
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HO…
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
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
More about "chicken with roasted potatoes recipes"
SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN ...
Reviews 4.5
Total Time 5 hours 30 minutes
Category main-dish
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
ROASTED CHICKEN & RED POTATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 10 minutes
Category Dinner
Calories 449 calories per serving
- Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.
INA GARTEN'S SKILLET-ROASTED CHICKEN & POTATOES RECIPE
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 30 minutes
Category dinner, poultry
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HO…
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Dinner
Calories 308 calories per serving
- 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.
SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN ...
Reviews 4.5
Total Time 5 hours 30 minutes
Category main-dish
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
ROASTED CHICKEN & RED POTATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 10 minutes
Category Dinner
Calories 449 calories per serving
- Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.
INA GARTEN'S SKILLET-ROASTED CHICKEN & POTATOES RECIPE
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 30 minutes
Category dinner, poultry
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
SHEET-PAN ROAST CHICKEN & SWEET POTATOES RECIPE - EATIN…
From eatingwell.com
Reviews 4.5
Total Time 45 minutes
Category 5-Ingredient Chicken Recipes
Calories 408.2 calories per serving
- Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, 30 to 35 minutes.
ONE PAN ROASTED POTATOES, SAUSAGE AND PEPPERS - SKINNY…
From skinnytaste.com
Reviews 4.8
Total Time 55 minutes
Category Dinner
Cuisine Italian
Calories 325 kcal per serving
- Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
ONE PAN ROASTED POTATOES, SAUSAGE AND PEPPERS - SKINNY…
From skinnytaste.com
Reviews 4.8
Total Time 55 minutes
Category Dinner
Cuisine Italian
Calories 325 kcal per serving
- Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
SKILLET-ROASTED CHICKEN AND POTATOES | RECIPES
From barefootcontessa.com
GARLIC ROASTED CHICKEN AND POTATOES RECIPE | ALLRECIPES
From allrecipes.com
17 ROASTED CHICKEN RECIPES PERFECT FOR WEEKNIGHT DINNERS ...
From eatthis.com
SHEET PAN ROASTED CHICKEN, SWEET POTATOES, & BROCCOLI ...
From gimmedelicious.com
CHICKEN RECIPES | MARTHA STEWART
From marthastewart.com
17 ROASTED CHICKEN RECIPES PERFECT FOR WEEKNIGHT DINNERS ...
From eatthis.com
SHEET PAN ROASTED CHICKEN, SWEET POTATOES, & BROCCOLI ...
From gimmedelicious.com
CHICKEN RECIPES | MARTHA STEWART
From marthastewart.com
ROASTED WHOLE CHICKEN WITH POTATOES AND CARROTS ...
From beeyondcereal.com
THE BEST CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
ROASTED CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ULTIMATE ROASTED POTATOES: KITCHEN HACKS AND RECIPES
From littlepotatoes.com
ROASTED WHOLE CHICKEN WITH POTATOES AND CARROTS ...
From beeyondcereal.com
THE BEST CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
ROASTED CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ULTIMATE ROASTED POTATOES: KITCHEN HACKS AND RECIPES
From littlepotatoes.com
SHEET-PAN ROAST CHICKEN & SWEET POTATOES RECIPE - EATIN…
From eatingwell.com
EASY OVEN ROASTED POTATOES {EASY TO MAKE!} - SPEND WITH ...
From spendwithpennies.com