HERBED POTATOES RECIPE RECIPES

Name: Roasted Chicken and Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 4 servings
Ingredients: 1(3 to 4 pound) chicken, rinsed and patted dry; 4 tablespoons (1/2 stick) unsalted butter, softened; 2 tablespoons minced fresh rosemary; 2 tablespoons minced fresh thyme; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; 1/2 cup white wine; 1 1/2 pounds red potatoes; 2 tablespoons extra-virgin olive oil; Juice of 1/2 lemon

ROASTED CHICKEN AND POTATOES RECIPE | MELISSA D'ARABIAN ...

Roasted Chicken and Potatoes Recipe | Melissa d'Arabian ... image

Provided by Melissa d'Arabian : Food Network

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Steps:

Allow the chicken to rest at room temperature for 30 to 60 minutes.
Preheat the oven to 425 degrees F.
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

THE BOMB BAKERS RECIPE | GUY FIERI | FOOD NETWORK

The Bomb Bakers Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 8 hours 55 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper

Steps:

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Combine all ingredients. Serve with potatoes.

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