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.
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.
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
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.
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