RECIPE WITH POTATOES AND CHICKEN RECIPES

Name: Garlic Chicken and Potatoes
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 pounds small red-skinned potatoes, quartered; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon cumin seeds (optional); Kosher salt and freshly ground pepperu00A0; 4 cloves garlic, finely chopped; 2 tablespoons packed light brown sugar; 1 lemon (1/2 juiced, 1/2 cut into wedges); Pinch of red pepper flakes; 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds); 2 tablespoons chopped fresh cilantro or parsley

GARLIC CHICKEN AND POTATOES RECIPE - FOOD NETWORK

Garlic Chicken and Potatoes Recipe - Food Network image

This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.

Provided by Food Network Kitchen

Categories main-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Steps:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Nutrition Facts : Calories 474 calorie, FatContent 15 grams, SaturatedFatContent 3 grams, CholesterolContent 94 milligrams, SodiumContent 601 milligrams, CarbohydrateContent 45 grams, FiberContent 4 grams, ProteinContent 39 grams, SugarContent 10 grams

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.

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