ROAST CHICKEN BREAST AND POTATOES RECIPES
SKILLET ROAST CHICKEN WITH SCHMALTZY POTATOES - PUREWOW
Unless you’re Jeffrey Garten, roast chicken can sound a little meh on paper, and it so often disappoints at the table. Or so we thought, until we tried Samin Nosrat’s version, which is brined in buttermilk and comes out of the oven with a gorgeously browned, crackling skin and impossibly...
Provided by Katherine Gillen
Total Time 5 hours 45 minutes
Prep Time 4 hours 45 minutes
Cook Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Season the chicken generously all over with salt. Rest at room temperature for 30 minutes. 2. Combine 1 tablespoon kosher salt with the buttermilk. Transfer the chicken to a resealable bag and pour the buttermilk on top. Seal the bag and squish everything around to ensure the chicken is coated. Refrigerate for at least 4 hours and up to a day. (The longer you brine the chicken, the more flavorful it will be.) 3. About 1 hour before cooking, remove the chicken from the fridge and transfer to a plate; discard the brine. Use kitchen twine to tie the legs together. (This will encourage even cooking.) Preheat the oven to 425�F. 4. Arrange the potatoes in a large oven-safe skillet, and drizzle with olive oil. Season with salt and pepper; toss to coat. 5. Nestle the chicken on top of the potatoes and transfer to the oven with the legs pointing toward the back left corner. Roast for 30 minutes, then lower the heat to 400�F. Rotate the skillet so the legs are facing the back right corner; roast for another 30 minutes or until the internal temperature of the chicken reaches 165�F. 6. Rest the chicken for 10 to 15 minutes before carving and serving. Garnish with fresh chopped parsley.
Nutrition Facts : Calories 553 calories, CarbohydrateContent 23 grams carbohydrate, FatContent 34 grams fat, ProteinContent 38 grams protein, SugarContent 4 grams sugar
ROASTED CHICKEN AND POTATOES RECIPE | MELISSA D'ARABIAN ...
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
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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LEMON ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Cooking both the spuds and chicken with the same whole lemon creates the most amazing flavour
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
- Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
- Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
- While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
- I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!
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Calories 270kcal per serving
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Reviews 4.3
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Reviews 5
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