ROAST CHICKEN AND POTATOES 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.

ROASTED HERB CHICKEN AND POTATOES RECIPE | ALLRECIPES

Roasted Herb Chicken and Potatoes Recipe | Allrecipes image

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 6 to 7 servings

Number Of Ingredients 10

Ingredients

1?½ pounds baking potatoes
1 large onion, thinly sliced
? cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

Steps:

Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

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1. Preheat the oven to 220°C/425°F/gas 7.
2. Scrub, trim and halve the carrots lengthways.
3. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
5. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
6. Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
7. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
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