Best 4 Roasted Chicken With Potatoes Arugula And Garlic Yogurt Recipes
Indulge in a tantalizing culinary journey with our roasted chicken recipe, where succulent chicken mingles harmoniously with tender roasted potatoes, vibrant arugula, and a luscious garlic yogurt sauce. This dish is a symphony of flavors and textures, offering a delightful balance between savory and tangy notes. As the chicken roasts to golden perfection, its crispy skin and juicy meat create an irresistible contrast to the soft, fluffy potatoes. The peppery arugula adds a refreshing touch, while the creamy garlic yogurt sauce brings a cooling and tangy element, elevating the overall experience. This recipe is not only delectable but also versatile, allowing you to customize it with your favorite herbs, spices, and vegetables. Explore the detailed instructions and uncover the secrets to creating this exceptional dish, perfect for a hearty family meal or an impressive dinner party.
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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.
GARLIC-ROASTED CHICKEN AND POTATOES
This recipe has been in my "favorites" file for almost 20 years. My husband and I enjoyed it before we had kids, and now they love it, too. It's a real time saver! -Beth Erbert, Livermore, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the chicken, potatoes and garlic in a large roasting pan. Drizzle with butter; sprinkle with 3/4 teaspoon salt. Toss to coat. Bake, uncovered, at 400° for 40 minutes., Combine the syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer or until a thermometer reads 170°-175° and potatoes are tender.
Nutrition Facts :
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.
GARLIC ROASTED CHICKEN AND POTATOES
Serve this garlic flavored chicken and potatoes that's sprinkled with chives - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
- Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.
Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g
Tips:
- Choose a high-quality chicken: A good quality chicken will have a plump breast, a healthy yellow skin, and no bruises or discoloration.
- Use a variety of vegetables: This recipe calls for baby potatoes, carrots, and parsnips, but you can use any root vegetables that you like.
- Roast the chicken and vegetables together: This will help the vegetables to absorb the chicken's juices and flavor.
- Make sure the chicken is cooked through: The internal temperature of the chicken should be 165 degrees Fahrenheit when it is done.
- Make the garlic yogurt sauce while the chicken is roasting: This will give the flavors time to develop.
- Serve the chicken and vegetables immediately: This dish is best served hot, with the garlic yogurt sauce on the side.
Conclusion:
This roasted chicken with potatoes, arugula, and garlic yogurt sauce is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is roasted to perfection and the vegetables are tender and flavorful. The garlic yogurt sauce is a great addition that adds a touch of creaminess and tanginess. This dish is sure to please everyone at the table.
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