ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED HERB CHICKEN AND POTATOES
Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 10
Steps:
- Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
- Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
- Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
BRAISED HERB CHICKEN THIGHS WITH POTATOES
This is a great one dish meal for a chilly night. Make up some biscuits while the dish is simmering on the stove top. Choose red skin potatoes that are similar in size so they'll be done at the same time.
Provided by greysangel
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag.
- Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat.
- Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
- Add carrot and onion; cook 3 minutes, stirring frequently.
- Add broth, wine, and potatoes; bring to a boil.
- Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
Nutrition Facts : Calories 316.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 68.1, Sodium 699.4, Carbohydrate 42.7, Fiber 6.5, Sugar 5.6, Protein 21.1
CRISPY SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
MY MOTHER'S CHICKEN AND POTATOES
In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)
Yield serves 4 or more
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
BRAISED HERB CHICKEN THIGHS WITH POTATOES
Make and share this Braised Herb Chicken Thighs With Potatoes recipe from Food.com.
Provided by Peggy L.
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip lock plastic bag. Add chicken, seal bag, shaking to coat.
- Heat oil in a dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned. Add carrots, and onion, cook 3 minutes, stirring frequently. Add broth, wine and potatoes; bring to a boil. Reduce heat and simmer 35 minutes or until chicken is done and vegetables are tender.
Nutrition Facts : Calories 701.4, Fat 37, SaturatedFat 10.2, Cholesterol 191, Sodium 849.1, Carbohydrate 41.1, Fiber 5.7, Sugar 6.6, Protein 45.8
ROAST CHICKEN WITH HERBS
Use extra roast chicken to make sandwiches or chicken salad.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Place the rosemary, sage, marjoram, thyme, chives, bay leaves, and caraway on a chopping board. Chop everything together to achieve a uniform texture. In a small bowl, combine the herbs with 2 tablespoons of the lemon juice, the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.
- Clean the birds very thoroughly inside and out and dry all over with paper towels. Pour 3 tablespoons of the lemon juice over each chicken and inside the cavity. Rub the herb mixture all over the inside and outside of both birds. Place the reserved lemon rinds inside the cavities. Let the birds marinate in the refrigerator for at least 1 hour or up to 12.
- Preheat the oven to 450 degrees.
- Sprinkle the remaining teaspoon of salt and 1/4 teaspoon of pepper over both birds. Place the birds, breast side down, side by side, in opposite directions on an oiled rack over a roasting pan. Cook for 30 minutes, then turn the chickens breast side up and reduce the heat to 375 degrees. Cook an additional 30 to 40 minutes or until the skin is golden, juices run clear, and the internal temperature is 160 degrees. Allow the birds to rest for 15 to 20 minutes before carving and serving.
POTATO BAKE WITH HERBS
A delicious potato side dish with fresh herbs and cheese. You can use any type of herbs you like. I prefer a mild cheese like Gruyere, but you can use Gouda or Emmenthal as well.
Provided by barbara
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
- Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 43.4 g, Cholesterol 71 mg, Fat 23.7 g, Fiber 6.7 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 704.4 mg, Sugar 3 g
CHICKEN AND MASHED POTATOES WITH HERB-ROASTED TOMATOES AND OLIVE BROTH
Steps:
- For herb-roasted tomatoes:
- Preheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
- Meanwhile, prepare olive broth:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
- Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer.
- Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.
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