Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
Ina cooks up a perfectly comforting weeknight dinner using buttermilk-marinated chicken thighs and garlic potatoes!
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Skillet-Roasted Chicken & Potatoes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 5 hr 30 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Directions
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
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Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
Greek Chicken Skillet!
Loaded with so much flavor and fresh vegetables, this Greek Chicken Skillet is perfect for spring! This baked chicken is quick and easy to make, and is served alongside homemade tzatziki and a fresh chopped salad. You are going to love this Greek chicken recipe!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
Greek Chicken Marinade
2 lbs boneless skinless chicken thighs
¼ cup olive oil
4 cloves garlic crushed
Juice of 1 large lemon
1 tbsp dried oregano
2 tsp dried thyme
1 tsp salt
Greek Chicken Skillet
3 tbsp olive oil divided
Marinated Chicken Thighs
1 cup whole cherry tomatoes
1 cup whole pitted kalamata olives
4 oz feta cheese cubed
Easy Greek Salad
1 cup cucumber chopped
½ cup red onion chopped
½ cup cherry tomatoes halved
1 cup kalamata olives pitted and halved
4 oz feta cheese crumbled
2 tsp dried oregano
½ tsp salt
2 tbsp olive oil
1 tbsp red wine vinegar
Homemade Tzatziki
1/2 large cucumber cut into 2 inch pieces
4 cloves garlic
1 cup plain greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 tsp oregano
½ tsp salt
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Skillet Creamy Chicken
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What you need:
For The Chicken:
- 2 chicken breasts , you can pound to 1/2' if desired
- 2 teaspoons each of onion powder and garlic salt (can use garlic powder)
- 1 teaspoon fresh chopped parsley (can use dried also)
- 1 1/2 teaspoon each of dried thyme and dried rosemary*
-1 salt and pepper , to season
For The Sauce:
- 4 cloves garlic , minced
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
-1 1/2 cup Heavy Cream (or half and half)*
- Salt and freshly ground black pepper , to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water , mix until smooth
How to:
Season chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 2 tablespoon of oil in skillet over medium-high heat and cook chicken breasts (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
In the same skillet, heat another 2 teaspoons of olive oil and saute garlic, with parsley, thyme and rosemary, for about 1 minute, should be very fragrant.
Stir in heavy cream, season with salt and pepper, to taste.
Bring to a boil, then add cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
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One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast
Enjoy your Christmas meal without the fuss! Featuring our CHEF ADVENTURES One Skillet Christmas Dinner! Chef Jason teaches you an Oven Roasted Cornish Hen Recipe that will surely be a delicious and Easy Christmas Feast! Ready to eat in 45 minutes!! Yum!
#oneskilletmeal #Christmasdinner #CHEFADVENTURES #JasonHunn #Cornishhens #easymeals #Christmasfeast
One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast
????????????~~RECIPE BELOW~~????????????
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One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast
~~RECIPE BELOW~~
-2 Cornish Hens
-1/2 stick of melted Butter
-handful of New Potatoes
-handful of Baby Carrots
-1 T Kosher Salt (More or less to your liking)
-1 t Black Pepper
-1 t Granulated Garlic
-3 Sprigs of Fresh Rosemary
-5 Sprigs of Fresh Thyme
-1 1/2 c. Chicken Stock
-1/2 c. White wine
-2 T cooking oil
-2 whole lemons
-6 whole garlic cloves
-3 med julienne cut onions
~Preheat oven to 375 F and baste cornish hens with butter
~In bowl combine cornish hens with oil, salt, pepper, granulated garlic, 1 t. of chopped Thyme and 1 t. of Rosemary chopped. Toss well.
~Stuff each cornish hen with 2 lemon wedges, 3 garlic cloves, 1 sprig of thyme and 1 sprig of rosemary.
~In a cast iron skillet, lay a bed of the onions down and place cornish hens on top, surround with carrots, potatoes and remaining seasonings.
~Add broth and wine
~Place in oven and Roast for 35-45 minutes or until the cornish hens reach an internal temperature of 165 F
~Serve and Enjoy!
And there you have it Folks! CHEF ADVENTURES One Skillet Christmas Dinner | Oven Roasted Cornish Hen Recipe | Easy Christmas Feast !! Such a Delicious and Wonderful Meal! Little Mess is the best! Merry Christmas to you all!!
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~Grilled Chicken Tzatziki
~Shrimp Fajitas
~State Fair Cheese Curds
~How To Make Gator Bites
~Shrimp Fried Rice
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~Onion Cutting Skills 101
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Best Country Breakfast Skillet Recipe | Easy and Delicious Breakfast Ideas
Best Country Breakfast Skillet Recipe | Easy and Delicious Breakfast Ideas - In this video, we'll show you how to make a delicious Country Breakfast Skillet that's perfect for a hearty morning meal. This recipe combines crispy bacon, savory sausage, diced potatoes, and eggs all cooked together in a single skillet for a quick and easy breakfast. We'll guide you through each step, from preparing the ingredients to cooking them to perfection. This dish is perfect for a lazy weekend brunch with friends and family or for a busy weekday morning when you need a filling breakfast to start your day off right. So grab your skillet and let's get cooking!
Ingredients:
1 pack Bacon
4 Eggs
2 - 3 large Potato, diced
1 Onion, diced
1 chopped Red Bell Pepper
1 chopped Green Bell Pepper
¼ cup shredded Cheddar Cheese
Fresh Parsley, chopped
Salt and Pepper to taste
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Easy Pineapple Chicken Stir-Fry | ONE Skillet & UNDER 30 Minutes!
This Easy Pineapple Chicken Recipe is made in one pan with canned pineapple chunks, cubed chicken, vegetables, and a sticky-sweet and slightly-tangy sauce. Serve up this healthy pineapple chicken stir-fry for a weeknight dinner since it can be made in under 30 minutes and is gluten-free, dairy-free, and kid-friendly!
INGREDIENTS:
1 ¼ lb. chicken breasts cut into 1-inch cubes
1 Tbsp. avocado oil or olive oil
1 15-oz. can pineapple chunks divided
¼ cup pineapple juice
2 Tbsp. ketchup
1 Tbsp. Tamari sauce or gluten-free soy sauce
1 lime juice
1 Tbsp. coconut sugar or brown sugar
1 tsp. salt divided
2 bell peppers cut into bite-sized pieces
1 red onion cut into bite-sized pieces
1 Tbsp. avocado oil or olive oil
Green onions optional
Sesame seeds optional
INSTRUCTIONS:
Pound chicken to 1-inch thick and cut into 1-inch cubes.
In a high-speed blender or food processor add ¾ cup pineapple chunks, pineapple juice, ketchup, Tamari sauce, lime juice, sugar, and ½ teaspoon salt. Blend for 20-30 seconds, or until smooth.
Add cubed chicken and ½ cup of pineapple marinade to a large bowl or a ziplock bag. Toss until chicken is well coated. Reserve remaining marinade.
Marinade chicken in refrigerator for 15-20 minutes.
While chicken is marinading, add 1 tablespoon of oil to a large skillet over medium heat with bell peppers and onion. Sauté for 5-7 minutes or until veggies are almost tender. Add ½ teaspoon salt and stir until well combined.
Remove veggies from skillet and add marinaded chicken cubes. Cook for 6-7 minutes or until chicken is almost cooked through.
Add reserved marinade, veggies, and remaining pineapple that has been finely diced to the skillet. Cook over medium-low heat for 2-3 minutes, or until sauce begins to thicken.
Serve Pineapple Chicken over rice or cauliflower rice with green onions and sesame seeds. Enjoy!
RECIPE NOTES:
Nutrition facts are calculated without rice.
You can also substitute brown sugar or regular sugar for the coconut sugar.
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