SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
ROASTED CHICKEN AND POTATOES
Provided by Melissa d'Arabian : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
ROAST CHICKEN WITH POTATOES AND ARUGULA
Straight from the oven, new potatoes are tossed with arugula in a lemony side salad for moist roasted chicken. Pretty impressive for five minutes of prep!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees.
- Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.
ROASTED CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT RECIPE - (4.3/5)
Provided by SFCook
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
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