Chicken With Garlic Potatoes And Asparagus Recipes

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SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS

Make and share this Simple and Delicious Chicken With Potatoes and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 49m

Yield 4 serving(s)

Number Of Ingredients 13



Simple and Delicious Chicken With Potatoes and Asparagus image

Steps:

  • Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
  • Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
  • Cook the chicken 5-6 minutes on each side until cooked through.
  • Remove the chicken to a plate and cover it with foil to keep it warm.
  • Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
  • Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
  • Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
  • Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
  • Add in the parsley and stir to combine.
  • Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

Nutrition Facts : Calories 637.3, Fat 19.4, SaturatedFat 5.9, Cholesterol 113.9, Sodium 479.3, Carbohydrate 60, Fiber 8.4, Sugar 6.5, Protein 50.5

3 tablespoons extra virgin olive oil
4 (6 -8 ounce) boneless skinless chicken breast halves
1 tablespoon fresh thyme leave, chopped
salt
fresh ground black pepper
2 tablespoons unsalted butter
6 medium red potatoes, cut in half and then thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 1/2 cups chicken broth
1 lb thin asparagus, trimmed and cut into 2 inch pieces
1/4 cup fresh flat-leaf parsley, chopped

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Chicken with Garlic Potatoes and Asparagus image

Steps:

  • Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
  • Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
  • Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 bunch medium asparagus (about 1 pound), trimmed and halved
1 pint grape tomatoes
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest

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



Garlic Chicken and Potatoes image

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.

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC

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



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

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

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

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Make and share this Roast Chicken With Potatoes, Lemon, and Asparagus recipe from Food.com.

Provided by Mooseybear

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7



Roast Chicken With Potatoes, Lemon, and Asparagus image

Steps:

  • Preheat oven to 478 degrees.
  • Place potatoes and half the butter in a shallow roasting pan.
  • Season with salt and pepper.
  • Roast, tossing once, until potatoes are golden, 20-25 minutes.
  • Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
  • Scatter asparagus, lemon, remaining butter, and thyme around chicken.
  • Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
  • Serve with pan juices.

1 1/2 lbs new potatoes, halved
3 tablespoons butter, cut into small pieces
coarse salt and pepper
1 (3 lb) package whole chickens, cut up
1 lb asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

GARLIC ROASTED CHICKEN AND POTATOES

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



Garlic Roasted Chicken and Potatoes image

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

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

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 7



Roast Chicken with Potatoes, Lemon, and Asparagus image

Steps:

  • Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
  • Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
  • Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

GARLIC-MARINATED CHICKEN CUTLETS WITH GRILLED POTATOES

Serve this Garlic-Marinated Chicken Cutlets with Grilled Potatoes for your next dinner. It's a family-style choice on a big platter, perfect for the next time you're feeding a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10



Garlic-Marinated Chicken Cutlets with Grilled Potatoes image

Steps:

  • Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
  • Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
  • Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
  • Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 478 g, Fat 17 g, Protein 47 g

3 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette

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