Rosemary Chicken With Broccoli And Potatoes Recipes

ROSEMARY CHICKEN RECIPE

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.

ROASTED ROSEMARY CHICKEN WITH POTATOES

Steps:

• Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
• Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
• Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
• Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
• Transfer the chicken and potatoes to a platter and serve.

ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES

Steps:

• In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
• Drain well and set aside.
• Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
• Dredge the chicken in the flour mixture, shaking off the excess.
• Set aside.
• In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
• Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
• Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
• Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
• Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
• Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
• Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).

ROSEMARY CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees.
• Line a broiler pan with foil.
• In a small bowl, combine the oil with the garlic and 2 Tbl of the fresh rosemary (or 1 tsp of the dried.) In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 Tbl fresh rosemary (or 1 1/2 tsp dried.) Place the chicken skin-side up on the broiler pan.
• Sprinkle the breadcrumb-parmesan mixture over the chicken.
• Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.
• Reduce the oven temperature to 375 and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.
• Microwave tip: Prepare and arrange the ingredients as instructed in steps 2 through 6 in a shallow microwave safe baking dish.
• Cover loosely with wax paper and cook at 100% for 15 minutes.
• Transfer the chicken and potatoes to a foil lined broiler pan and broil until crisp and cooked through, 8 to 10 minutes.