Rosemary And Garlic Chicken And Potatoes Recipes

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ROSEMARY AND GARLIC ROAST CHICKEN BREASTS AND POTATOES



Rosemary and Garlic Roast Chicken Breasts and Potatoes image

This healthy Whole30 and Paleo friendly rosemary and garlic roast chicken and potatoes dinner is SO easy, SO tasty, and uses only FOUR ingredients!

Provided by Elizabeth Lindemann

Categories     Dinner

Time 45m

Number Of Ingredients 7

4 chicken breasts ((about 2 lbs.))
4 red potatoes (diced)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary (chopped)
4 garlic cloves (slivered)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Preheat oven to 375 degrees.
  • Combine all ingredients on a large sheet pan- toss to coat.
  • Roast for 30 minutes.
  • Remove chicken and set aside on a plate, turn oven temperature up to 500, and continue roasting potatoes for another ten minutes (or until they turn golden and crisp).

Nutrition Facts : Calories 474 kcal, Carbohydrate 35 g, Protein 52 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 301 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

GARLIC ROSEMARY CHICKEN



Garlic Rosemary Chicken image

This Olive Garden copycat from Delish.com is surprisingly easy to make at home.

Categories     garlic chicken     easy rosemary chicken     garlic and rosemary dinners     roasted garlic chicken     easy rosemary chicken

Time 1h35m

Yield 4

Number Of Ingredients 13

1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2" thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving

Steps:

  • Preheat oven to 400°.
  • Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
  • In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
  • Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
  • Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
  • Serve with mashed potatoes.

ROSEMARY & GARLIC CHICKEN



Rosemary & garlic chicken image

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

Provided by Mary Cadogan

Categories     Dinner

Time 1h

Number Of Ingredients 5

8 chicken thighs , skin on
1 tbsp seasoned flour
1 head garlic
3 large stalks rosemary
300ml dry white wine

Steps:

  • Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
  • Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC



Rosemary roast chicken thighs, new potatoes, asparagus & garlic image

An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 7

750g new potato (preferably Jersey Royals), halved
2 large bunches asparagus, woody ends discarded
1 whole garlic bulb, cloves separated
1 tbsp olive oil
1 lemon, halved
small handful rosemary sprigs
8 chicken thighs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
  • Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
  • Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.

Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

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

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES



Lemon-Rosemary-Garlic Chicken and Potatoes image

This dish is a winner any way you plate it.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 6

Number Of Ingredients 13

⅓ cup olive oil
¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 ½ lb.)
4 skin-on, bone-in chicken thighs (about 2 ½ lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

  • Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
  • Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  • Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES



My Famous Rosemary Garlic Chicken and Potatoes image

This dish is made simply with simple ingredients and a lot of love. My dinner guests and family get very satisfied looks on their faces and young children ask their moms to make this for them at home. I have made this dish with fresh oregano instead of and in combination with the rosemary and it was just as good. The fat from the chicken (schmaltz) flavors the potatoes. Cooking time really depends on the size of your chicken.

Provided by riffraff

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 whole chicken, split up the back and flattened a bit (or chicken pieces, with skin and bones)
4 baking potatoes, washed well and cut into 8-10 pieces each (you may use equivalant red potatoes if you want)
1/3 cup olive oil
2 -3 tablespoons chopped fresh rosemary
4 -6 garlic cloves, chopped
1/2 tablespoon kosher salt
1/2 tablespoon freshly cracked black pepper (I usually use a mortor and pestle)
1 teaspoon cayenne pepper (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Line a large baking pan with foil.
  • In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
  • Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
  • Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
  • Lay the chicken on top of the potatoes.
  • Some will be under the chicken and some will not.
  • Place in the oven for about 1 hour or until the chicken is done.
  • Check the potatoes and move them around from time to time.
  • Cook until the juices from the chicken run clear and the potatoes are soft.
  • Remove chicken to cutting board to rest for at least 10 minutes.
  • Return potatoes to oven while chicken is resting.
  • You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.

Nutrition Facts : Calories 779.4, Fat 52.9, SaturatedFat 12.5, Cholesterol 172.5, Sodium 1039.9, Carbohydrate 29.1, Fiber 2.8, Sugar 1.2, Protein 45.6

ROSEMARY GARLIC POTATOES



Rosemary Garlic Potatoes image

Rosemary garlic potatoes make for one delicious side. They are creamy on the inside and crispy on the outside.

Provided by Katya

Categories     Side

Time 1h

Yield 4

Number Of Ingredients 6

2 lbs. russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 Tbsp. fresh minced garlic, about 3-4 cloves
1 Tbsp. fresh minced rosemary
1 1/4 tsp. kosher salt
1/2 tsp. fresh black pepper
3 Tbsp. olive oil

Steps:

  • Preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper and set aside.
  • In a large bowl, combine the potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the potatoes are well coated.
  • Transfer the potatoes to a sheet pan and spread out into one layer. Do not overcrowd. Roast for 45-50 minutes or until crisp and tender. Toss around a few times during cooking in order to ensure even browning. Allow to cool slightly and serve immediately.

Nutrition Facts : Calories 277 calories, Sugar 1.4 g, Sodium 399.9 mg, Fat 10.8 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 42.7 g, Fiber 3.5 g, Protein 5.1 g, Cholesterol 0 mg

GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN



Garlic-Rosemary Slow Cooker Whole Chicken image

Once you try making a whole chicken in the slow cooker, you'll never want to roast it the old way again. In the slow cooker you'll get the moistest, most fool-proof, and hands-off whole chicken that you'll ever make. This recipe uses generous amounts of rosemary and garlic that not only infuse into the chicken, but also season the potatoes that cook underneath the chicken for a savory one-pot meal.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 8h10m

Yield 6

Number Of Ingredients 6

1 ½ pounds potatoes, peeled and cubed
1 medium onion, chopped
1 (4 to 6 pound) whole roasting chicken
6 cloves garlic, halved lengthwise
2 tablespoons rosemary
freshly cracked salt and pepper to taste

Steps:

  • Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
  • Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
  • Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
  • Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 23.3 g, Cholesterol 189.6 mg, Fat 16.1 g, Fiber 3.1 g, Protein 64.4 g, SaturatedFat 4.4 g, Sodium 217.6 mg, Sugar 1.7 g

ROSEMARY AND GARLIC CHICKEN AND POTATOES



Rosemary and Garlic Chicken and Potatoes image

I was inspired to make it by a dish I had in Italy. If you don't love rosemary, reduce the quantity. It has a strong rosemary flavor because we love it.

Provided by Starrynews

Categories     Potato

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 large chicken breasts
12 red potatoes, sliced thickly
1/4 cup extra virgin olive oil
3 teaspoons rosemary
1 1/2 teaspoons sage
1 1/2 teaspoons garlic powder
1 tablespoon minced garlic
1 dash pepper

Steps:

  • Preheat oven to 375°F.
  • Slice up the potatoes thickly.
  • In a medium sized bowl, mix spices, oil, and garlic.
  • Put the potatoes in the mix and toss/stir until completely coated.
  • Line the bottom of a 13 x 9" glass dish with the potatoes.
  • Put the chicken in the sauce and coat. Place on top of the potatoes, with a few potatoes on top of each.
  • Bake for 1 hour in the preheated oven, uncovered.
  • Baste during the last 15 minutes, if needed.

Nutrition Facts : Calories 699.9, Fat 21.2, SaturatedFat 4, Cholesterol 46.4, Sodium 162.2, Carbohydrate 103.4, Fiber 11.2, Sugar 8.3, Protein 27.6

ROSEMARY-SCENTED CHICKEN AND POTATOES



Rosemary-Scented Chicken and Potatoes image

Categories     Chicken     Potato     Roast     Quick & Easy     Rosemary     Winter     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 5

1 pound yellow-fleshed potatoes such as Yukon Gold (about 4 small)
2 large garlic cloves
2 teaspoons chopped fresh rosemary leaves
1/2 tablespoon olive oil
2 whole chicken legs (about 1 1/2 pounds total)

Steps:

  • Preheat oven to 500°F.
  • Cut potatoes into 1/2-inch pieces and finely chop garlic. In a bowl stir together potatoes, half of garlic, half of rosemary, oil, and salt and pepper to taste. Pat chicken dry and season well with salt and pepper. Sprinkle chicken with remaining garlic and rosemary. In a roasting pan arrange chicken in one layer and scatter potatoes around chicken. Roast chicken and potatoes in middle of oven until chicken is cooked through and potatoes are crisp, about 35 minutes.

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.

ROSEMARY GARLIC POTATOES RECIPE



Rosemary garlic potatoes recipe image

These fuss free rosemary garlic potatoes don't require any par boiling, meaning you can simply peel, chop, and pop them in the oven.

Provided by Rosie Hopegood

Yield Serves: 8

Number Of Ingredients 5

1kg (2lb 4oz) waxy new potatoes (such as Charlotte)
3tbsp chopped fresh rosemary
2tbsp chopped fresh thyme
2 garlic heads, not peeled
100ml (4fl oz) olive oil

Steps:

  • Preheat oven to 200°C (400°F, gas mark 7). Cut the potatoes in half lengthways and place in a shallow roasting tin. Add the chopped herbs, garlic and olive oil and stir well.
  • Season generously with salt and freshly ground black pepper and place in the oven. Cook for 45 mins or until crisp and golden brown.

Nutrition Facts : @context https, Calories 170 Kcal, Fat 9 g

More about "rosemary and garlic chicken and potatoes recipes"

GARLIC CHICKEN WITH ROSEMARY RECIPE | MYRECIPES
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2012-10-17 Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and …
From myrecipes.com
5/5 (5)
Total Time 22 mins
Servings 4
Calories 259 per serving
  • On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
  • Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
  • Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat. Serve hot.


LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES RECIPE | …
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2013-11-23 Stir together first 8 ingredients in a medium bowl. Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium …
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5/5 (54)
Total Time 1 hr 5 mins
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  • Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  • Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.


ROSEMARY ROASTED CHICKEN AND POTATOES - HEALTHY …
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2014-05-07 This Rosemary Roasted Chicken and Potatoes recipe is inspired by our Shabbat dinner. Skin-on chicken pieces are brush with olive oil and …
From toriavey.com
4.6/5 (11)
Total Time 1 hr 30 mins
Category Main Course
Calories 771 per serving
  • Preheat the oven to 400 degrees F and place your empty roasting pan inside to heat along with the oven.With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary. Flip over and brush with oil again, then sprinkle with remaining salt, pepper and rosemary.
  • Cut the potatoes into 1 inch chunks and place in a large mixing bowl. Toss them with the olive oil, garlic cloves, salt, pepper and 1/2 tsp minced rosemary.
  • While wearing oven mitts, very carefully remove your hot roasting pan from the oven. Spray the hot pan with nonstick cooking oil spray. Quickly and carefully pour the potatoes and garlic evenly across the bottom of the pan.
  • Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. The idea is to create a bed to lay the chicken pieces on.


ONE PAN ROSEMARY CHICKEN AND POTATOES - CREME DE LA CRUMB
2016-03-31 Instructions. Melt butter in a large skillet over medium heat-high heat. Add garlic and saute for about a minute until fragrant. Add chicken and potatoes to pan. Sprinkle with …
From lecremedelacrumb.com
4.8/5 (6)
Total Time 25 mins
Category Main Course
Calories 289 per serving
  • Melt butter in a large skillet over medium heat-high heat. Add garlic and saute for about a minute until fragrant.
  • Add chicken and potatoes to pan. Sprinkle with salt, pepper, and rosemary. Cover and cook for 6-8 minutes. Turn the chicken and cook another 6-8 minutes (covered) until chicken is cooked through and potatoes are fork tender. Serve hot.


DUMP-AND-BAKE ROSEMARY CHICKEN AND POTATOES - THE SEASONED …
2019-07-12 Instructions. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside. In a large Ziploc bag (or in a large bowl), combine …
From theseasonedmom.com
Cuisine American
Total Time 40 mins
Category Dinner
Calories 605 per serving
  • Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.
  • In a large Ziploc bag (or in a large bowl), combine olive oil, rosemary, garlic, salt and pepper. Add chicken and potatoes; toss to coat.
  • Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.
  • Bake for about 30 minutes (stirring potatoes halfway through), or until chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and crispy. Toss potatoes in pan juices just before serving. Garnish with additional rosemary, if desired.


ROSEMARY LEMON CHICKEN AND POTATOES (VIDEO) - VIKALINKA
2020-03-02 Arrange the chicken pieces and potatoes on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves …
From vikalinka.com
Ratings 9
Calories 405 per serving
Category Main
  • On a cutting board chop up rosemary leaves and garlic roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves.
  • Arrange the chicken pieces and potatoes on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves wherever you have free space on the tray, they will infuse more flavour into the dish. Cook for 25 minutes.
  • Take out of the oven and add mushrooms, baste chicken, potatoes and mushrooms with the juices form the bottom of the pan. Cook for additional 25 minutes.


ONE-POT ROSEMARY GARLIC CHICKEN AND FINGERLING POTATOES
2018-08-20 In a shallow bowl, whisk 3 tablespoons olive oil, rosemary, garlic, vinegar, agave, and salt and pepper to taste until smooth. Place chicken in marinade and turn until completely …
From wholeandheavenlyoven.com
Estimated Reading Time 2 mins
  • In a shallow bowl, whisk 3 tablespoons olive oil, rosemary, garlic, vinegar, agave, and salt and pepper to taste until smooth. Place chicken in marinade and turn until completely coated. Allow to marinate for 30-60 minutes.
  • In a medium skillet, heat remaining 1 tablespoon oil and butter until shimmery. Add potatoes to skillet, then nestle chicken into pan. Toss potatoes occasionally and turn chicken once until golden brown on both sides. Remove pan from heat
  • Toss potatoes occasionally and turn chicken once until golden brown on both sides. Remove pan from heat and then continue baking chicken and potatoes in oven at 375F 20-25 minutes or until potatoes are tender and chicken registers 165F. Serve warm and enjoy!


ROSEMARY GARLIC CHICKEN THIGHS AND POTATOES ~ THE RECIPE ...
2019-05-15 For Rosemary Garlic Chicken and Potatoes, I used the bone-in, skin-on version. The skin gets extra crispy in the oven and it is delicious. If you have boneless, skinless chicken thighs, those will work too. The original version of this recipe called for a total of eight shallots. Shallots are mild, smaller members of the onion family. I had two shallots in my cupboard so I …
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GARLIC-ROSEMARY ROASTED CHICKEN AND POTATOES RECIPE ...
2021-10-08 Rinse chicken and pat dry with paper towels. Sprinkle cavity of bird liberally with salt and pepper. Stuff with garlic head and rosemary sprigs. Rub chicken on all sides with half the butter mixture. Season with plenty of salt and pepper. Place chicken on prepared rack and roast 30 minutes. Toss potatoes with remaining butter. Arrange potatoes ...
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Category Roast
Servings 8
Total Time 1 hr 50 mins


POTATOES WITH ROSEMARY AND GARLIC : OPTIMAL RESOLUTION ...
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From recipeschoice.com


GARLIC-ROSEMARY ROASTED POTATOES RECIPE | EATINGWELL
Toss potatoes in a large roasting pan with oil, garlic, rosemary, salt and pepper. Step 3 Roast potatoes, turning occasionally with a metal spatula, until …
From sixthaxis.of.dyndns.info


ROSEMARY AND GARLIC CHICKEN AND POTATOES RECIPES
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.
From tfrecipes.com


SIMPLE WAY TO MAKE FAVORITE GARLIC ROSEMARY PAN BAKED CHICKEN
2022-01-31 This Baked Garlic Rosemary Chicken requires fresh rosemary. Arrange chicken and potatoes in an oven-proof tray. Try this Rosemary- Garlic Baked Chicken recipe, or contribute your own. This baked chicken dish is made for busy days. Cherry tomatoes can still easily be found at the market, or in your garden in many parts of the country. Hey everyone, it …
From aeroponicssystemsdiscounted.blogspot.com


THIS LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES RECIPE ...
2021-07-10 First things first: mix lemon slices, lemon juice, olive oil, fresh rosemary, and garlic cloves to create a flavor-packed mixture that you'll pour over the chicken and potatoes. Next, you'll brown the chicken and potatoes on the stovetop in the oven-safe dish or pan of your choice. Lastly, prepare to pour the lemon mixture over the pan and pop it in the oven to bake …
From southernliving.com


ROSEMARY-PAPRIKA CHICKEN AND FRIES RECIPE - DAILYBUZZ 24
2022-02-02 Spread the love 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 ...
From dailybuzz24.com


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