Chicken With Lemon Potatoes And Raisins Recipes

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SHEET PAN LEMON GARLIC ROASTED CHICKEN AND POTATOES



Sheet Pan Lemon Garlic Roasted Chicken and Potatoes image

This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is incredibly simple but seriously tasty! The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce that will make your taste buds dance. The perfect answer to hectic weeknights.

Provided by Oriana Romero

Categories     Main Course

Time 45m

Number Of Ingredients 15

2 pounds ( 900 g) potatoes ((about 6 medium), cut into 3/4-inch pieces)
2 - 3 lb. ( 900 g - 1300 g) chicken ((I used bone-in thighs. See notes for substitute))
1 lemon, (thinly sliced)
1 medium onion, (quartered (optional))
Fresh oregano and/or parsley leaves to garnish ((optional))
4 tablespoons (60 ml) olive oil
1 tablespoon lemon zest
4 tablespoons (60 ml) lemon juice ((About 2 large lemons. Make sure to zest your lemons before you squeeze them))
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 teaspoon garlic powder
4 - 6 garlic cloves, (minced)
1/4 teaspoon red pepper flakes ((optional))

Steps:

  • Preheat the oven to 425º F (218º C). Line a large sheet pan with foil; spray foil with cooking spray or olive oil.
  • In a small bowl, combine olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using. TIP: Make sure to zest your lemons before you squeeze them.
  • Arrange potatoes and chicken on the prepared baking sheet. Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using.
  • Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165° F, and potatoes are tender. Halfway through the baking process, carefully flip each chicken and potatoes for even cooking.
  • OPTIONAL: In the last 3-5 minutes of the baking process turn your oven to broil mode and broil until the chicken is golden and the potatoes crisp and golden.
  • Garnish with fresh oregano and/or parsley, if using. Serve hot.

Nutrition Facts : Calories 510 kcal, Carbohydrate 22 g, Protein 32 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 899 mg, Fiber 4 g, ServingSize 1 serving

CHICKEN WITH RAISINS AND LEMON



Chicken with Raisins and Lemon image

Provided by Alain Cohen

Categories     Chicken     Potato     Poultry     Lemon     Raisin     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons olive oil
2 large russet potatoes, peeled, cut into 1 1/2-inch chunks
2 teaspoons minced garlic
1 1/2 teaspoons ground turmeric
1 large lemon, peel and white pith cut away, very thinly sliced
1/2 cup raisins
3 1/2 cups (about) canned low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Larry Elder

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 20

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
¼ cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g

LEMONY CHICKEN WITH POTATOES AND OREGANO



Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories     dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

  • Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
  • Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
  • Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
  • Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
  • To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

CHICKEN WITH RAISINS



Chicken With Raisins image

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories     poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

Steps:

  • Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
  • Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
  • Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
  • Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

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