Roast Chicken With Potatoes Garlic Recipes

GARLIC ROASTED CHICKEN AND POTATOES

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.

ONE PAN ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 400°F/204°C. Prepare the chicken for cooking by removing the neck and any giblets from the body cavity. Also check for any lumps or clumps of fat inside the bird and remove them. Dry both the skin and the inside of the chicken well with paper towels.
• Drizzle 2 tablespoons of the extra virgin olive oil across the bottom of a 16" x 12" x 1" baking pan.
• Set the prepared chicken in the center of the baking pan. Tuck the tips of the wings under the bird and insert an oven proof meat thermometer into the chicken to monitor doneness. The thermometer should be inserted into the thickest part of the breast without touching any bones.
• Using a large chef's knife, cut off the top of each bulb of garlic. Discard the tops and tuck the garlic bulbs around the chicken.
• Scatter small red potatoes around the chicken and tuck sprigs of rosemary between the chicken and the potatoes.
• Drizzle the remaining 2 tablespoons of olive oil over the chicken, the garlic, and the potatoes and season with salt and pepper.
• Place the chicken in the preheated oven and roast for 15 minutes. Reduce the oven temperature to 350°F/177°C and continue to roast for another 90 minutes or until chicken reaches 160°F/71°C.
• Drizzle cream sherry over the chicken, garlic, and potatoes. Continue to roast the chicken dinner about 15 minutes more, or until the chicken reaches 165°F/74°C and juices run clear from the bird.
• Remove the pan from the oven and transfer the chicken, garlic, and potatoes to a serving board or dish. Remove the baked rosemary and garnish with fresh rosemary for extra beauty, if desired.
• Each serving includes a roasted garlic bulb for each guest to enjoy, either with their potatoes and chicken or to spread on a lovely piece of fresh or toasted French bread.

ONE PAN GARLIC ROASTED CHICKEN AND BABY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
• Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
• Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
• For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
• Remove from oven and serve.

ROASTED CHICKEN AND POTATOES

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.

GARLIC-ROASTED CHICKEN AND POTATOES

Steps:

• Place the chicken, potatoes and garlic in a large roasting pan. Drizzle with butter; sprinkle with 3/4 teaspoon salt. Toss to coat. Bake, uncovered, at 400° for 40 minutes., Combine the syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer or until a thermometer reads 170°-175° and potatoes are tender.

RUTH REICHL'S ROAST CHICKEN WITH POTATOES & ONIONS

Steps:

• Preheat oven to 400 deg F/200 deg Celsius.
• Wash chicken and pat dry. Remove and reserve any extra fat from inside the chicken. If there is no fat, use butter:.
• Very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. Don't puncture the skin.
• Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. This way the chicken will baste itself.
• Puncture the lemon all over with a fork, and place inside the chicken.
• In a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
• Season the chicken with salt and pepper.
• (This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken. Use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland). Season well all over. (I would also season the cavity and then put in the lemon).
• Put the oil-coated veggies in a roasting pan and spread out. Season with salt and pepper.
• If you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. Otherwise, just put the chicken right into the pan.
• Roast for about 1 hour (she says that, but I would roast it for not less than about 1 1/4 hours).
• Remove the pan from the oven and let rest for about 10 minutes. (I'd put it into a warming oven).
• Carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked) lemon over the top.

ROAST CHICKEN WITH POTATOES AND GARLIC

Steps:

• Let the chicken breasts stand at room temperature for 15 minutes. Heat oven to 400 degrees with two racks centered. Lightly spray two 14-by-12-inch roasting or jelly-roll pans with cooking spray. The potatoes may be peeled or not, as desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1 1/2- to 2-inch chunks.
• Separate garlic head into cloves. Divide potatoes and garlic cloves between roasting pans. Drizzle potatoes and garlic in each pan with 1 tablespoon olive oil. Lightly toss potatoes and garlic until they are covered with oil. Place one whole chicken breast, skin-side up, in one pan. Place remaining two whole breasts in the other pan, skinsides up. Sprinkle ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate pans in oven, and use a spatula to turn potatoes for even browning. Continue to cook 20 to 25 minutes, until chicken skin is crisp and an instant-read thermometer inserted into the breast meat reads 180 degrees. Don't touch any bones with thermometer; bones conduct heat and will give a false reading.
• To serve, divide the potatoes evenly between six plates with a few cloves of roasted garlic for each person. Use a sharp knife to remove each half of breast meat from the bone. Remove skin from each serving before eating. Garnish with rosemary sprigs.