ROASTED CHICKEN BREAST AND POTATOES RECIPES

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CHICKEN BREAST WITH ROASTED POTATOES RECIPE - FOOD.COM



Chicken Breast With Roasted Potatoes Recipe - Food.com image

The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 chicken breasts, bone in and skin on
1 1/2 lbs ruby gold petite potatoes
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2-1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon powdered chipotle pepper
1 teaspoon salt
1 teaspoon sugar

Steps:

  • Blend all the ingredients for spice mixture.
  • Rub chicken with spice mixture.
  • Let chicken marinade in refrigerator for 6 hours.
  • On the stove top heat oil in a large oven safe pan.
  • Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
  • Place in 350° oven till meat registers 185°.
  • About 30 minutes.
  • If potatoes are not done remove chicken and place potatoes back in oven.
  • This is when I would raise the temperature of the oven to 425° to get them crispy!

Nutrition Facts : Calories 358, FatContent 13.8, SaturatedFatContent 3.5, CholesterolContent 69.6, SodiumContent 664.3, CarbohydrateContent 32, FiberContent 4.3, SugarContent 2.6, ProteinContent 26.4

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HOW ...



Roasted Chicken Thighs with Peppers & Potatoes Recipe: How ... image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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