One Pan Roasted Chicken And Potatoes Recipes

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PAN-ROASTED CHICKEN AND VEGETABLES

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10



Pan-Roasted Chicken and Vegetables image

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Provided by Margie in NJ

Categories     Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 6



Italian Oven-Roasted Chicken and Potatoes image

Steps:

  • Preheat the oven to 425 degrees.
  • Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
  • Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
  • In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
  • Arrange the chicken over the top of the potatoes, skin side down.
  • Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
  • Return to oven for an additional 30 minutes.
  • The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 11



One-pan Roasted Chicken And Sweet Potatoes Recipe by Tasty image

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
  • Season the chicken breast with salt, pepper, and paprika.
  • Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
  • Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams

1 small sweet potato, diced
1 lemon, sliced, seeds removed
1 cup green beans, trimmed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 clove garlic, minced
½ teaspoon salt, plus more to season
¼ teaspoon ground black pepper, plus more to season
1 boneless, skinless chicken breast
¼ teaspoon paprika

ONE-PAN CHICKEN

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8



One-Pan Chicken image

Steps:

  • Preheat the oven to 425 degrees F.
  • Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. (If you want to use 3 dishes and have got the room, do; the less packed everything is, the crispier the potatoes will be.) Then drizzle some more oil over, making sure everything's glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes.
  • When done (and test all the component parts), strew over the parsley and - I always do this - serve straight from the baking dishes.

Olive oil
One 3 1/2-pound chicken, cut into 8 pieces
2 1/4 pounds new potatoes cut into 1/2-inch dice
3 medium red onions, cut into segments
16 garlic cloves, unpeeled
3 red peppers, seeded and quartered
Coarse sea salt
1/2 cup chopped parsley leaves

ONE-PAN ROAST CHICKEN & POTATOES

Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h55m

Number Of Ingredients 9



One-pan roast chicken & potatoes image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
  • Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
  • Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
  • Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
  • If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.

Nutrition Facts : Calories 670 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.48 milligram of sodium

1 ½kg medium chicken
6 lemons , halved
4 rosemary sprigs
2 onions , quartered
9 garlic cloves
1 tbsp thyme leaves, chopped
2 tbsp olive oil
500g baby new potatoes , halved
3 lemon thyme sprigs

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Provided by Helping Hands

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12



Heavenly Home-Style Roasted Whole Chicken and Potatoes image

Steps:

  • Pre-heat oven to 400.
  • Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
  • Spread 1 tbs butter on the bottom of shallow roasting pan.
  • Place whole chicken in roasting pan, breast side up.
  • Sprinkle liberally with salt.
  • Spread remaining butter all over chicken.
  • Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
  • Add potatoes to pan, surrounding the chicken.
  • Spinkle potatoes with salt, pepper, and small amount of rosemary.
  • Drizzle potatoes with olive oil.
  • Place pan in oven and bake chicken and potatoes for 20 minutes.
  • Remove from oven.
  • Toss potatoes to turn.
  • Add 1 cup water to the pan.
  • Add chopped carrots and onion to pan.
  • Sprinkle minced garlic over veggies and chicken.
  • Drizzle carrots and onion with olive oil.
  • Place pan back in oven.
  • Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
  • Remove from oven, allowing chicken to cool.
  • Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
  • NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

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