Best 3 Roasted Herb Chicken And Potatoes Recipes
**Roasted Herb Chicken and Potatoes: A Culinary Symphony of Simplicity and Delight**
Within the culinary realm, roasted herb chicken and potatoes stand as a testament to the harmonious marriage of simple ingredients and exquisite flavors. This classic dish, a staple in kitchens worldwide, captivates the senses with its succulent chicken, crispy potatoes, and an aromatic medley of herbs that dance upon the palate. Our article presents a collection of these beloved recipes, each offering unique variations on this time-honored tradition. From the classic rosemary and garlic combination to the vibrant burst of lemon and paprika, these recipes promise an unforgettable dining experience. Whether you're a seasoned chef or a novice cook, let us guide you through the culinary journey of creating this delectable dish, turning your kitchen into a symphony of flavors.
ROASTED HERB CHICKEN AND POTATOES
Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 10
Steps:
- Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
- Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
- Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES
Provided by Molly Stevens
Categories Chicken Herb Potato Roast Dinner Winter Thyme Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings (plus leftovers)
Number Of Ingredients 7
Steps:
- Butterfly the chicken.
- Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
- Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
- Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
- Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.
Tips:
- Choose the right chicken: For this recipe, it's best to use a whole chicken that is about 3-4 pounds. If you're using a larger chicken, you may need to adjust the cooking time.
- Dry the chicken thoroughly: This will help the skin crisp up and prevent it from becoming soggy.
- Use a generous amount of herbs: This is what will give the chicken and potatoes their delicious flavor. Don't be afraid to use a variety of herbs, such as rosemary, thyme, oregano, and sage.
- Roast the chicken and potatoes together: This is a great way to save time and energy. Plus, the potatoes will soak up all the delicious juices from the chicken.
- Don't overcrowd the pan: Make sure there is enough space between the chicken and potatoes so that they can roast evenly.
- Roast the chicken and potatoes until they are cooked through: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. The potatoes are done when they are tender and browned.
Conclusion:
This roasted herb chicken and potatoes recipe is a delicious and easy way to get a home-cooked meal on the table. The chicken is juicy and flavorful, and the potatoes are crispy and golden brown. This recipe is perfect for a weeknight dinner or a special occasion. With just a few simple ingredients and a little bit of time, you can create a meal that your whole family will love.
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