Best 8 Chicken Roasted With Potatoes Peppers And Shallots Recipes
Feast your eyes on a culinary masterpiece that tantalizes the taste buds and captivates the senses: Chicken Roasted with Potatoes, Peppers, and Shallots. This delectable dish is a symphony of flavors, colors, and textures that will transport you to a realm of gastronomic delight.
The succulent chicken, marinated in a fragrant blend of herbs and spices, takes center stage, roasted to perfection until its skin is golden brown and the meat is tender and juicy. Nestled alongside the chicken are hearty potatoes, roasted until crispy on the outside and fluffy on the inside, absorbing the savory juices from the chicken.
Vibrant peppers add a pop of color and a delightful sweetness to the dish, while aromatic shallots lend a subtle hint of oniony flavor. The combination of these ingredients creates a harmonious balance of flavors that will leave you craving more.
This recipe is a culinary journey that will tantalize your taste buds and leave you feeling satisfied and fulfilled. With its ease of preparation and impressive presentation, it's perfect for special occasions or a cozy family dinner. Gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving seconds.
ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
ROAST CHICKEN WITH POTATOES AND VEGETABLES
Steps:
- Preheat the oven to 450 degrees F.
- Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
- Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
- After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
- While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.
ROAST CHICKEN AND POTATOES WITH BALSAMIC-BLACK PEPPER SAUCE
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add shallots and thyme and sauté until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Position 1 rack in top third of oven and another in bottom third; preheat to 375°F. Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.
- Season chicken lightly with salt and pepper. Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add chicken halves, skin side down; cook until very brown, about 15 minutes. Using tongs, turn chicken over; cook 5 minutes longer.
- Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through, about 45 minutes. Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.
CHICKEN ROASTED WITH POTATOES, SHALLOTS, AND OLIVES
Steps:
- Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.
CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS
Categories Chicken Potato Roast Quick & Easy Rosemary Bell Pepper Winter Shallot Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.
CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS
Steps:
- In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450F oven for 20 minutes, reduce the temperature to 357F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs. Serves 2. Gourmet February 1992
Nutrition Facts : Calories 793 calories, Fat 24.2932166493922 g, Carbohydrate 97.9416353578159 g, Cholesterol 111.36 mg, Fiber 8.05009000284149 g, Protein 50.4460187802695 g, SaturatedFat 5.75695976359182 g, ServingSize 1 1 Serving (903g), Sodium 1085.70971607934 mg, Sugar 89.8915453549744 g, TransFat 2.48363122811646 g
SKILLET ROAST CHICKEN WITH CARAMELIZED SHALLOTS
Chicken, shallots, a splash of oil and vinegar - that's all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don't forget some crusty bread or rice; you'll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pat the chicken dry and season it on all sides with salt and pepper.
- In a large (12-inch) oven-proof skillet, working in batches as needed to avoid crowding, add the oil, then add the chicken pieces, skin-side down. Turn the heat to medium-high and cook, undisturbed, until the skin is crisp and releases easily from the skillet, and the fat is rendered, 8 to 10 minutes. Transfer to a plate and repeat with additional chicken pieces as needed.
- Add the shallots to the skillet, season with salt and pepper and arrange so most are cut-side down. Cook, undisturbed, until browned, 4 to 5 minutes. Flip the shallots and repeat until browned on the other side, another 5 minutes.
- Add the vinegar and scrape the bottom of the pan to release any browned bits. Add the chicken, skin-side up, on top of the shallots. Roast until the shallots have collapsed and the chicken is cooked through, about 45 minutes. Check the chicken halfway through. If the skillet looks dry, add a few tablespoons of water. Serve the chicken and shallots with the pan juices.
ROAST POTATOES
Simple and delicious recipe for rosemary-kissed roasted red potatoes.
Provided by KIY
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (250 degrees C).
- Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
- Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g
Tips for Roasting Chicken and Vegetables:
- To ensure even cooking, use a roasting pan large enough to accommodate the chicken and vegetables without overcrowding. - Season the chicken and vegetables generously with salt and pepper, and any other herbs or spices you desire, before roasting. - For crispy skin, pat the chicken dry before roasting. - Roast the chicken and vegetables at a high temperature (around 425°F) for the first 30 minutes, then reduce the heat to 350°F and continue roasting until the chicken is cooked through and the vegetables are tender. - Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F. - Let the chicken and vegetables rest for a few minutes before carving and serving.Conclusion:
This recipe for chicken roasted with potatoes, peppers, and shallots is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted until golden brown and juicy, and the vegetables are roasted until tender and flavorful. This dish is sure to be a hit with your family and friends.
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