Roast Chicken With Dill Potatoes Recipes

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GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES



Greek Roast Chicken with Lemon-Dill Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds)
Kosher salt and freshly ground pepper
1/2 cup pitted green olives, lightly smashed
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
1/2 cup low-sodium chicken broth
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 pound new potatoes, halved if large
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
  • Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
  • Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

SUNDAY'S BEST CHICKEN



Sunday's Best Chicken image

I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. It's the best chicken recipe there is!-Amy Jenkins, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 6 servings.

Number Of Ingredients 7

2 to 3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6 to 7 pounds)
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
1 tablespoon coarsely ground pepper
1-1/2 teaspoons salt

Steps:

  • Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

Nutrition Facts : Calories 555 calories, Fat 34g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 801mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 57g protein.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES



Heavenly Home-Style Roasted Whole Chicken and Potatoes image

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Provided by Helping Hands

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

Steps:

  • Pre-heat oven to 400.
  • Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
  • Spread 1 tbs butter on the bottom of shallow roasting pan.
  • Place whole chicken in roasting pan, breast side up.
  • Sprinkle liberally with salt.
  • Spread remaining butter all over chicken.
  • Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
  • Add potatoes to pan, surrounding the chicken.
  • Spinkle potatoes with salt, pepper, and small amount of rosemary.
  • Drizzle potatoes with olive oil.
  • Place pan in oven and bake chicken and potatoes for 20 minutes.
  • Remove from oven.
  • Toss potatoes to turn.
  • Add 1 cup water to the pan.
  • Add chopped carrots and onion to pan.
  • Sprinkle minced garlic over veggies and chicken.
  • Drizzle carrots and onion with olive oil.
  • Place pan back in oven.
  • Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
  • Remove from oven, allowing chicken to cool.
  • Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
  • NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8

ROAST CHICKEN WITH VEGETABLES AND POTATOES



Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h5m

Number Of Ingredients 8

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

  • Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
  • Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL



Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Provided by Lidey Heuck

Categories     dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill

Steps:

  • In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
  • Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
  • Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
  • Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
  • Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

LEMON, YOGURT, AND DILL CHICKEN THIGHS WITH ROASTED VEGGIES



Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies image

An easy, one-pan dinner that's fairly hands-off once everything's in the oven. Make sure to chop your veggies into even pieces, or they won't cook properly.

Provided by Kim

Categories     Baked Chicken Thighs

Time 1h10m

Yield 4

Number Of Ingredients 16

3 small russet potatoes, cut into 1/2-inch wedges
1 large onion, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch chunks
5 large radishes, trimmed and cut into wedges
1 ½ tablespoons vegetable oil
1 teaspoon dried dill weed
½ teaspoon kosher salt, or to taste
¼ teaspoon fresh cracked black pepper, or to taste
½ cup whole-milk plain Greek yogurt
1 small lemon, zested and juiced
1 teaspoon dried dill weed
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
4 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
  • Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle with oil, and toss to coat. Sprinkle with 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss again to coat. Pour veggies out onto the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes.
  • While the veggies bake, prepare the chicken. In the same bowl the veggies were in, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, onion powder, garlic powder, and 1/4 teaspoon black pepper. Mix until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making sure each one is evenly coated.
  • Remove pan from the oven, and gently push the veggies to the sides of the pan, leaving room in the middle for the chicken thighs. Place the thighs in the middle of the baking sheet, and place pan back into the oven until chicken is no longer pink in the center, and veggies are tender, 30 to 40 minutes more. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and broil chicken for a few minutes to brown the chicken. Season with additional salt and pepper to taste before serving.

Nutrition Facts : Calories 449 calories, Carbohydrate 34.2 g, Cholesterol 92.8 mg, Fat 22.5 g, Fiber 6 g, Protein 28.9 g, SaturatedFat 6.2 g, Sodium 619.8 mg, Sugar 5.9 g

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