Stuffed Chicken Thighs With Roasted Potatoes And Carrots Recipes

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OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES



Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes image

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.

Provided by Greg Atkinson

Categories     Chicken     Potato     Roast     Low Cal     High Fiber     Dinner     Carrot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil, divided
6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
1 tablespoon coarse kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
  • Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
  • Place chicken on platter; top with chives.

SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES



Skillet Chicken Thighs with Carrots and Potatoes image

These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

1 pound bone-in chicken thighs
1 ½ teaspoons paprika
1 ½ teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 tablespoons vegetable oil
¾ pound baby carrots
½ pound baby potatoes, halved
½ onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch

Steps:

  • Season chicken thighs with paprika, salt, and pepper.
  • Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
  • Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
  • Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
  • Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g

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-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS



Lemon-Garlic Chicken Thighs with Potatoes and Carrots image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound small multicolored potatoes, sliced 1/4 inch thick
1 pound multicolored carrots, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons unsalted butter
1 head garlic, split horizontally
1 small lemon, halved crosswise and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
  • Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
  • Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

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