Best 5 Lemon Parsley And Parmesan Plus Chicken And Potatoes Recipes

LEMON ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
• Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
• Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
• Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
• Cover tightly with aluminum foil and bake, covered, for 40 minutes.
• Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
• Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

GARLIC CHICKEN AND POTATOES

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.

LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY

Steps:

• Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
• Pre-heat the oven to 180°C (350˚F).
• Cut the chicken into large nuggets and season with salt and pepper.
• Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
• Place on a baking tray.
• Bake for 10 minutes.
• Flip the chicken over and add the asparagus and tomatoes.
• Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
• Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
• Enjoy!

LEMON-PARMESAN ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
• Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

PARMESAN PARSLEY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Peel potatoes and starting at one end, slice into approximately one inch slices.
• Melt butter in a glass baking dish.
• Combine cheese, flour, salt and pepper into Ziploc plastic bag.
• Put potatoes into bag and shake to coat. Put coated potatoes into prepared baking dish and bake 30 minutes.
• Turn potatoes over and bake for an additional 20 to 25 minutes.