Crispy Roast Chicken And Potatoes Recipes

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CHICKEN DIANE WITH CRISPY ROASTED POTATOES



Chicken Diane with Crispy Roasted Potatoes image

One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.

Provided by Megan Mitchell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 pound baby Yukon gold potatoes, cut in half
4 tablespoons unsalted ghee, melted
Flaky sea salt, such as Maldon
2 boneless, skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 large shallot, halved and thinly sliced
1 clove garlic, grated or minced
10 ounces cremini mushrooms, stemmed and thinly sliced
1/4 cup cognac or brandy
1/2 cup low-sodium chicken stock
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
  • While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
  • Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
  • Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
  • Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
  • Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
  • To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

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.

CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES



Crisp-Skinned Chicken with Rosemary Potatoes image

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Number Of Ingredients 7

6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
  • Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
  • Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES



Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories     Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Season chicken thighs with salt and pepper on all sides.
  • Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
  • Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

CRISPY ROAST CHICKEN WITH SWEET POTATOES



Crispy Roast Chicken with Sweet Potatoes image

Simplify mealtime with this Crispy Roast Chicken with Sweet Potatoes. Made with five ingredients-chicken, SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, sweet potatoes, Italian dressing and Parmesan cheese-this Crispy Roast Chicken with Sweet Potatoes takes just ten minutes to prepare.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 8 servings

Number Of Ingredients 5

1 whole whole chicken (4 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/4 lb. sweet potatoes (about 3)
1/4 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
  • Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
  • Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

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