Wwcorecrispypotatochicken Recipes

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CRISPY POTATO CHICKEN



Crispy Potato Chicken image

This is a different way of doing chicken. The potato doesn't always get completely crispy for me and seems to have to do with the kind of spuds I use. Red potatoes seem to stay moister and don't crisp as well for me. I think you could easily sprinkle the potato with whatever seasonings strike your fancy (I hope to try chili powder some day) before popping them in the oven but my guys are not very adventurous. I found this recipe on the net a few years ago while searching for a new low fat way of making baked chicken.

Provided by pansies

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 large potato, peeled (about 8 oz)
3 -4 tablespoons dijon-style mustard
1 large garlic clove, minced
4 (6 ounce) bone-in skinless chicken breast halves
1 1/2 teaspoons olive oil or 1 1/2 teaspoons cooking oil
ground black pepper
fresh rosemary or fresh chives, snipped

Steps:

  • Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.
  • Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.
  • Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.
  • Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.

Nutrition Facts : Calories 275.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 99.4, Sodium 117.2, Carbohydrate 16.4, Fiber 2, Sugar 0.7, Protein 41.5

CRISPY POTATO CHICKEN



Crispy Potato Chicken image

Make and share this Crispy Potato Chicken recipe from Food.com.

Provided by shayla.campbell

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium potato
2 tablespoons Dijon mustard
1/2 teaspoon chopped garlic
1 lb boneless chicken breast
1 teaspoon oil (olive or canola)
1/4 teaspoon lemon juice (prevents potato from turning gray)
1 teaspoon pepper

Steps:

  • Preheat oven to 425
  • Arrange chicken on a 9x9 baking dish that has been sprayed with non-stick coating (I used my pampered chef stone pan that doesn't require spraying).
  • Mix mustard and garlic and spread over top of chicken
  • Grate potato and mix well with oil and lemon juice.
  • Spread the potato mix over the chicken and sprinkle with pepper.
  • Bake at 25-35 mins until chic is done and potatoes are golden.

Nutrition Facts : Calories 253.1, Fat 11.9, SaturatedFat 3.2, Cholesterol 72.6, Sodium 159, Carbohydrate 10.4, Fiber 1.6, Sugar 0.6, Protein 25.1

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

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