Indulge in a culinary delight with our Rosemary and Garlic Chicken and Potatoes recipe, a tantalizing dish that seamlessly blends succulent chicken, tender potatoes, and an aromatic herb blend. Savor the savory flavors of rosemary and garlic as they infuse every bite, creating a symphony of taste that will leave you craving more. This delectable dish is effortlessly prepared in one pan, making it a weeknight savior that delivers both convenience and exceptional flavor.
In addition to the main recipe, we have curated a collection of delectable variations to cater to diverse preferences and dietary needs. Discover the zesty Lemon and Herb Chicken with Potatoes, a refreshing take on the classic, featuring a vibrant blend of lemon, thyme, and oregano. For a touch of heat, the Spicy Chicken and Potatoes with Paprika and Chili Flakes recipe infuses a delightful warmth into the dish, sure to satisfy those who enjoy a bit of spice.
If you're seeking a vegetarian option, our flavorful Roasted Vegetable and Potatoes recipe offers a delightful medley of colorful vegetables, roasted to perfection and seasoned with herbs and spices. And for a wholesome one-pot meal, the Chicken and Rice with Vegetables recipe combines tender chicken, fluffy rice, and an array of vegetables in a savory broth, providing a comforting and satisfying meal.
These recipes are not only delicious but also incredibly versatile, allowing you to customize them based on your preferences. Whether you prefer chicken breasts or thighs, white or sweet potatoes, or a mix of vegetables, our recipes are easily adaptable to suit your taste and dietary restrictions.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to tantalize your taste buds and leave you feeling satisfied and fulfilled. Happy cooking!
CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES
Steps:
- To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
- To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
- When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
- To make the chicken:
- Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
- Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.
ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES
Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!
Provided by Helping Hands
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped rosemary in baking dish.
- Add olive oil, garlic, and lemon juice and stir well.
- Place chicken in mixture in dish, skin side down.
- Turn to coat with mixture.
- Cover and place in fridge for one hour.
- Preheat oven to 450 degrees.
- Bake chicken uncovered for 15 mins.
- Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
- Reduce heat to 375 degrees and bake for 25 mins.
- Remove from oven and remove potatoes from pan.
- Keep potatoes warm.
- Put chicken under broiler for a few minutes until nice and crispy.
- NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
- Spoon pan juices onto chicken pieces and baby potatoes and serve.
Tips:
- Use fresh herbs and spices: Fresh rosemary and garlic will give your chicken and potatoes the best flavor. If you don't have fresh herbs, you can use dried, but use half the amount.
- Don't overcrowd the pan: When you're browning the chicken, make sure you don't overcrowd the pan. If you do, the chicken will steam instead of brown.
- Cook the potatoes until they're tender: The potatoes should be tender when you pierce them with a fork. If they're not, continue cooking them for a few more minutes.
- Serve immediately: This dish is best served immediately after it's cooked. The chicken will be juicy and the potatoes will be crispy.
Conclusion:
This rosemary and garlic chicken and potatoes recipe is a delicious and easy meal that's perfect for a weeknight dinner. The chicken is juicy and flavorful, and the potatoes are crispy and golden brown. The fresh rosemary and garlic add a delicious flavor to the dish. This recipe is sure to be a hit with your family and friends.
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