HOW TO MAKE RED POTATOES RECIPES

Name: Roasted Chicken & Red Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 2 pounds red potatoes, cut into 1-inch pieces; 1 package (9 ounces) fresh spinach; 1 large onion, cut into 1-inch pieces; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 teaspoon salt, divided; 1 teaspoon dried thyme; 3/4 teaspoon pepper, divided; 6 chicken leg quarters; 3/4 teaspoon paprika

ROASTED CHICKEN & RED POTATOES RECIPE: HOW TO MAKE IT

Roasted Chicken & Red Potatoes Recipe: How to Make It image

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes, cut into 1-inch pieces
1 package (9 ounces) fresh spinach
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon dried thyme
3/4 teaspoon pepper, divided
6 chicken leg quarters
3/4 teaspoon paprika

Steps:

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.

Nutrition Facts : Calories 449 calories, FatContent 21g fat (5g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 529mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 35g protein.

ROASTED TENDERLOIN AND RED POTATOES RECIPE: HOW TO MAKE IT

Roasted Tenderloin and Red Potatoes Recipe: How to Make It image

I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 beef tenderloin roast (1-1/2 pounds)
2 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil
8 small red potatoes, cut into chunks
1/2 cup reduced-sodium beef broth

Steps:

Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan. , Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. , Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes. , Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.

Nutrition Facts : Calories 284 calories, FatContent 13g fat, CholesterolContent 71mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 16g carbohydrate, FiberContent 25g protein. Diabetic Exchanges 3 meat, ProteinContent 1 starch.

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