ROASTED ROSEMARY CHICKEN WITH POTATOES RECIPE | FOOD ...
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
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
ROASTED ROSEMARY CHICKEN WITH POTATOES RECIPE | FOOD ...
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
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
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