ROASTED ROSEMARY CHICKEN AND POTATOES RECIPES

Name: Roasted Rosemary Chicken with Potatoes
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small baby red or tricolor creamer potatoes, quartered; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons finely chopped fresh rosemary; Kosher salt; Four 6- to 8-ounce halved bone-in chicken breasts with skin; Freshly ground black pepper

ROASTED ROSEMARY CHICKEN WITH POTATOES RECIPE | FOOD ...

Roasted Rosemary Chicken with Potatoes Recipe | Food ... image

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

Ingredients

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

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

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND ...

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and ... image

Provided by Sunny Anderson

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lemon, cut into slices
1 whole chicken, skin on, cut into parts
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs

Steps:

Preheat the oven to 450 degrees F.
On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

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4. 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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