Chicken Chantrells Rosemary Roasted Potatoes Recipes

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ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

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.

ROSEMARY-ROASTED CHICKEN & POTATOES



Rosemary-Roasted Chicken & Potatoes image

This is no ordinary roasted bird. Filling the chicken with a layer of cream cheese, rosemary and pepper just under the skin is the key to making it extraordinary.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole whole chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
2 lb. red potatoes (about 5), cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow pan. Brush with 2 Tbsp. dressing.
  • Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
  • Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Nutrition Facts : Calories 570, Fat 30 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 140 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g

ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROAST CHICKEN WITH ROSEMARY AND POTATOES



Roast Chicken with Rosemary and Potatoes image

Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?

Provided by Skye McAlpine

Categories     Mains

Time 2h

Number Of Ingredients 8

1 1/2 pounds (about 4) russet or Yukon gold potatoes (peeled if desired)
4 tablespoons extra virgin olive oil
1 medium (about 4 pounds) chicken (preferably organic)
1 lemon (halved or quartered)
A large bunch of rosemary
2 garlic cloves (unpeeled)
Sea salt flakes
Freshly ground black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.
  • Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.☞TESTER TIP: If you don't have either of those pans available, a round 13-inch (32-cm) tarte Tatin dish or any similarly sized vessel will work.
  • Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.
  • Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what's left of the rosemary.☞TESTER TIP: You can happily prepare this a few hours before you're ready to roast the chicken, cover and store in the fridge. Just don't slice the potatoes more than 4 hours or so ahead, as they may brown.
  • Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.☞TESTER TIP: If the chicken meat is cooked through but the skin still looks a little pale, simply slide it beneath the broiler for a few minutes until brown and crisp.
  • Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.

Nutrition Facts : ServingSize 1 portion, Calories 614 kcal, Carbohydrate 32 g, Protein 34 g, Fat 39 g, SaturatedFat 9 g, TransFat 0.2 g, Cholesterol 122 mg, Sodium 126 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 27 g

ROSEMARY-ROASTED CHICKEN AND POTATOES



Rosemary-Roasted Chicken and Potatoes image

A whole chicken is stuffed with a herb-seasoned cream cheese mix and roasted with red potatoes flavored with rosemary, green onions, and bacon.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 1h45m

Yield 6

Number Of Ingredients 8

6 ounces PHILADELPHIA Cream Cheese, softened
2 teaspoons dried rosemary leaves, divided
1 teaspoon pepper, divided
1 (3 1/2) pound whole roasting chicken
6 tablespoons KRAFT Zesty Italian Dressing, divided
2 pounds red potatoes, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced

Steps:

  • Heat oven to 375 degrees F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
  • Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min.
  • Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Nutrition Facts : Calories 620.1 calories, Carbohydrate 27.3 g, Cholesterol 200 mg, Fat 35 g, Fiber 3 g, Protein 47.5 g, SaturatedFat 11.4 g, Sodium 487.5 mg, Sugar 2 g

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES



Rosemary-Roasted Chicken with Apples and Potatoes image

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
  • Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
  • Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
  • Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES



Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 1/4 pounds small Red Bliss Potatoes, well scrubbed
2 heads garlic, separated into unpeeled cloves
1/4 cup olive oil
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, peeled and minced
1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
2 sprigs fresh thyme, leaves picked and chopped
2 cups chicken stock
2 teaspoons canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin on
Coarse salt and freshly ground white pepper to taste
1 sprig rosemary, about 6 inches long, coarsely chopped
1/4 cup dry white wine
2 tablespoons Cognac
1 1/2 cups white chicken stock
1/4 cup finely minced fresh chives

Steps:

  • To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
  • To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
  • When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
  • To make the chicken:
  • Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
  • Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

ROSEMARY ROASTED CHICKEN WITH POTATOES



Rosemary Roasted Chicken With Potatoes image

This was a McCormick "Recipe Inspiration" that turned out to be a really easy and flavorful one-dish meal.

Provided by ursie639

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 teaspoons paprika
1 1/2 teaspoons rosemary, leaves (crushed)
1 teaspoon garlic (minced)
1/2 teaspoon black pepper
1 teaspoon salt
2 lbs chicken breast halves
1 1/2 lbs small red potatoes (cut into 1-inch cubes)

Steps:

  • Preheat oven to 425 degrees.
  • Mix oil, and seasonings in a large bowl. Add chicken and potatoes; toss to coat.
  • Line 15x10x1-inch baking pan with foil and spray with no-stick cooking spray.
  • Arrange chicken and potatoes in single layer in pan.
  • Roast in oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

ROSEMARY CHICKEN RECIPE



ROSEMARY CHICKEN RECIPE image

This one-pan baked rosemary chicken recipe is a winner in our book and is sure to be one in your recipe rotation - especially when it comes to budget-friendly meals! Seasoned with a blend of McCormick® paprika, rosemary, sea salt, pepper and garlic powder, these baked chicken thighs with potatoes are an instant classic. With such great versatility and a juicy finish every time, we love to incorporate chicken thighs into a medley of recipes - and this one is ready in just about an hour! Simply toss everything together and bake until golden, occasionally turning the potatoes over for even baking. While this baked chicken and potatoes dish is delicious on its own, you can also serve it with a side salad, crusty bread or Glazed Carrots. Have leftover chicken? Rosemary chicken is great served over a Succotash, or you can shred it up and make a scrumptious sandwich for lunch.

Provided by McCormick

Categories     Entrees,

Yield 6

Number Of Ingredients 8

2 tbsps olive oil
1 tbsp McCormick® Paprika
1 1/2 tsps McCormick® Rosemary Leaves
1 tsp McCormick® Sea Salt Grinder
1/2 tsp McCormick® Black Pepper, Coarse Ground
1/2 tsp McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Steps:

  • Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
  • Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Nutrition Facts : Calories 294 Calories

ROSEMARY CHICKEN AND POTATOES



Rosemary Chicken and Potatoes image

Make and share this Rosemary Chicken and Potatoes recipe from Food.com.

Provided by LisaA

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil or 3 tablespoons vegetable oil
2 cloves garlic, minced or crushed
1/4 cup chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
1/4 cup fine unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tablespoon pepper
2 1/2 lbs chicken parts
1 lb small red potato, unpealed

Steps:

  • Preheat oven to 425 degrees.
  • Line a broiler pan with foil.
  • In a small bowl, combine the oil with the garlic and 2 Tbl of the fresh rosemary (or 1 tsp of the dried.) In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 Tbl fresh rosemary (or 1 1/2 tsp dried.) Place the chicken skin-side up on the broiler pan.
  • Sprinkle the breadcrumb-parmesan mixture over the chicken.
  • Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.
  • Reduce the oven temperature to 375 and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.
  • Microwave tip: Prepare and arrange the ingredients as instructed in steps 2 through 6 in a shallow microwave safe baking dish.
  • Cover loosely with wax paper and cook at 100% for 15 minutes.
  • Transfer the chicken and potatoes to a foil lined broiler pan and broil until crisp and cooked through, 8 to 10 minutes.

Nutrition Facts : Calories 835.2, Fat 46.5, SaturatedFat 12.1, Cholesterol 225.8, Sodium 358.3, Carbohydrate 26.3, Fiber 3.3, Sugar 1.4, Protein 74.2

ROSEMARY-PAPRIKA CHICKEN AND FRIES



Rosemary-Paprika Chicken and Fries image

This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1 tablespoon lemon zest (from 1 large lemon)
3 garlic cloves, grated
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon smoked paprika
1 teaspoon chopped rosemary leaves (or ½ teaspoon dried rosemary)
1/2 teaspoon red-pepper flakes
2 large bone-in, skin-on chicken breasts (1½ to 2 pounds total), patted dry
1 large russet potato (about 1 pound), scrubbed
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

  • Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
  • Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
  • Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
  • Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

CHICKEN, CHANTRELLS, ROSEMARY, & ROASTED POTATOES



CHICKEN, CHANTRELLS, ROSEMARY, & ROASTED POTATOES image

Categories     Chicken     Mushroom     Bake     Braise     Sauté     Healthy     Edible Gift

Yield 4 people

Number Of Ingredients 21

1 1/4 pounds small Red Bliss Potatoes, well scrubbed
2 heads garlic, separated into unpeeled cloves
1/4 cup olive oil
Coarse salt and freshly ground black pepper
Mushrooms:
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, peeled and minced
1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
2 sprigs fresh thyme, leaves picked and chopped
2 cups chicken stock
Chicken:
2 teaspoons canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin on
Coarse salt and freshly ground white pepper to taste
1 sprig rosemary, about 6 inches long, coarsely chopped
1/4 cup dry white wine
2 tablespoons Cognac
1 1/2 cups white chicken stock
1/4 cup finely minced fresh chives

Steps:

  • To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm. To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock. When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm. To make the chicken: Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm. Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the p

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Calories 640 per serving


ROASTED CHICKEN & POTATOES WITH ROSEMARY | MCCORMICK
1 Preheat oven to 425°F. Mix oil and seasonings in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. 2 Roast 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
From mccormick.com
Cuisine Italian
Category Entrees
Servings 6


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The Oven Roasted Chicken with Oranges, Rosemary and Potatoes recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
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ROASTED ROSEMARY CHICKEN WITH POTATOES RECIPE | FOOD ...
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From crecipe.com


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Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, …
From tfrecipes.com


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