CHICKEN & ROASTED RED POTATOES
This is a Kraft recipe I found on their website. Although I love chicken thighs, I thought they would be too greasy with this recipe so I used boneless and skinless chicken breasts. This recipe turned out perfect and the family loved it.
Provided by Chef Petunia
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
- HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.
- ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
- BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Nutrition Facts : Calories 160.1, Fat 7.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 175.7, Carbohydrate 20.5, Fiber 2.4, Sugar 2.5, Protein 3.1
ROASTED CHICKEN & RED POTATOES
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.
Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.
CHICKEN AND RED POTATOES
Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. -Michele Trantham, Waynesville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place flour in a large bowl or dish. Add chicken, one piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides. , Meanwhile, place the potatoes, carrots, mushrooms and chiles in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. , Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 451 calories, Fat 15g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 1046mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
ITALIAN MARINATED CHICKEN WITH RED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
- Preheat the oven to 400 degrees F.
- Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.
BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES
Easy chicken dish that is bound to impress your family and friends!
Provided by stmwood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
- Mix parsley and garlic together in a small bowl.
- Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
- Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
- Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.
Nutrition Facts : Calories 595.3 calories, Carbohydrate 21.5 g, Cholesterol 163 mg, Fat 28.9 g, Fiber 2.6 g, Protein 60.3 g, SaturatedFat 6.2 g, Sodium 355.1 mg, Sugar 7.2 g
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
CHICKEN AND RED POTATOES
Make and share this Chicken and Red Potatoes recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Blanch potatoes in boiling water for 3 minutes. Drain.
- Prepare a 9x13 casserole dish with nonstick spray. Spread the potatoes in the bottom of the dish. Layer the peppers and chicken on top.
- In a large bowl combine the sour cream, soup, ranch dressing mix , and garlic salt. Spread over the chicken.
- Cover with foil and bake for 1 1/2 hours, until browned and bubbly.
Nutrition Facts : Calories 409.6, Fat 21.6, SaturatedFat 8.9, Cholesterol 93.5, Sodium 424.1, Carbohydrate 24.7, Fiber 2.4, Sugar 2.5, Protein 28.4
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ROASTED GARLIC CHICKEN WITH RED POTATOES - $5 DINNERS
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Reviews 24Servings 4Cuisine AmericanCategory Main Course
- Place the chicken in the bottom of a 9x13 glass baking dish. Add the quartered red potatoes around and on top of the chicken.
- Drizzle the olive oil and balsamic vinegar over the top. Sprinkle salt and pepper over top and as well as the garlic. Be liberal with the garlic :)
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