Best 6 Roasted Chicken With Potato Wedges Recipes

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Indulge in a culinary journey with our tantalizing roasted chicken and potato wedges recipe, a delectable dish that promises to satisfy your cravings. The succulent chicken, meticulously seasoned and roasted to perfection, harmonizes flawlessly with the crispy, golden-brown potato wedges, creating a symphony of flavors. This recipe caters to various dietary preferences, offering both a traditional and a gluten-free version, ensuring everyone can savor this culinary delight. Furthermore, we've included a vegetarian alternative featuring succulent roasted vegetables, providing a delightful option for those seeking a meatless meal. Each recipe is meticulously crafted with detailed instructions, ensuring success in your culinary endeavors.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

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 VEGETABLES



Roast Chicken with Potatoes and Vegetables image

Provided by Marc Murphy

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 14

1 whole chicken (3 1/2 to 4 pounds)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 onion, cut in half
1/2 head garlic
1/2 lemon, cut in half
Olive oil
6 small Yukon gold potatoes, cut in half
6 whole shallots, peeled
2 carrots, peeled and cut on the bias
2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
2 tablespoons Dijon mustard

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.

ROASTED POTATO WEDGES



Roasted Potato Wedges image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 russet potatoes, scrubbed and cut into 8 long wedges
3 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 475 degrees F.
  • Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

GARLIC CHICKEN AND POTATOES



Garlic Chicken and Potatoes image

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

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

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-ROASTED CHICKEN WITH POTATOES



Lemon-Roasted Chicken with Potatoes image

Thinly sliced lemons-whether slipped beneath the skin of a chicken or scattered around it in a pan-emit an incomparable aroma when roasted, taking on a honeyed overtone without losing any of their sassy edge.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

2 russet potatoes peeled and cut into 1/2-inch wedges
Coarse salt, to taste
1 whole chicken (about 6 pounds)
3 garlic cloves, thinly sliced
12 stems of fresh thyme, plus more for garnish
2 lemons, 1 thinly sliced and 1 halved
2 ounces (4 tablespoons) unsalted butter, softened
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain.
  • Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken. Dot potatoes with 1 tablespoon butter divided into small pieces.
  • Stuff chicken cavity with 1 lemon half and 3 thyme stems. Truss chicken. Rub remaining 3 tablespoons butter on skin.
  • With your fingers, loosen skin from chicken breasts. Push remaining lemon slices and thyme stems under skin in a single layer. Squeeze juice from remaining lemon half over chicken and potatoes, and season with salt and pepper.
  • Roast, turning potatoes 2 or 3 times, until a meat thermometer inserted into thickest part of chicken thigh registers 165 degrees, about 1 1/2 hours. Let stand for 15 minutes. Garnish with thyme sprigs.

GARLIC MASHED POTATOES AND GRAVY



Garlic Mashed Potatoes and Gravy image

My kids have multiple food allergies, but these simple mashed potatoes and gravy are easy to make for them. We like to serve the spuds with roasted chicken and put gravy over both the chicken and the potatoes. -Suzanne Earl, Spring, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

7 medium red potatoes, peeled (3 pounds)
3 teaspoons salt
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
GRAVY:
1 cup meat drippings
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.

Nutrition Facts : Calories 252 calories, Fat 20g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 1206mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • For the best flavor, use a whole chicken that has been brined for at least 8 hours or overnight.
  • Season the chicken generously with salt, pepper, and your favorite herbs and spices.
  • Roast the chicken at a high temperature (425°F) for a crispy skin and juicy meat.
  • Add vegetables to the roasting pan for a complete meal.
  • Baste the chicken with the pan juices every 20 minutes to keep it moist.
  • Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Conclusion:

This roasted chicken with potato wedges recipe is a classic for a reason. It's simple to make, yet always delicious. The chicken is juicy and flavorful, the skin is crispy, and the potato wedges are perfectly roasted. This dish is perfect for a weeknight meal or a special occasion.

To make this recipe even better, try using different types of vegetables. For example, you could use carrots, parsnips, or Brussels sprouts. You could also add some fresh herbs to the roasting pan, such as rosemary, thyme, or sage. And don't forget to experiment with different seasonings. A simple combination of salt, pepper, and garlic powder is always a good choice, but you could also try using a store-bought spice blend or your own homemade rub.

No matter how you choose to make it, this roasted chicken with potato wedges recipe is sure to be a hit. So next time you're looking for a delicious and easy weeknight meal, give this recipe a try.

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