How To make Garlic Potatoes with Chicken
2 lb Thin-skinned red and/or
--white potatoes (about 18) 1 T Olive oil
1 Onion quartered
1 Whole chicken (3 1/2 lbs)
1 Bulb garlic, cloves peeled
3 T Minced, drained oil-packed
--dried tomatoes 2 t Fresh rosemary leaves
Salt and pepper Fresh rosemary sprigs (opt.) Scrub potatoes. In a 500F oven, heat oil in a 10" by 15" roasting pan until hot, about 1 1/2 minutes. Add potatoes and onion; shake pan to coat vegetables with oil. Stand chicken upright on a vertical roaster at one end of pan. (Or place chicken on a V-shaped roasting rack and surround with potatoes and onion.) Cook 15 mintues, then add garlic and cook 30 minutes more, stirring vegetables every 10 mintues. Remove chicken to platter. Stir tomatoes and rosemary leaves into potato mixture; arrange alongside chicken. Garnish with rosemary sprigs; salt and pepper to taste. Per serving: 603 cal, 34 g fat (51%), 38 g pro, 144 mg sod, 135 mg chol. -----
How To make Garlic Potatoes with Chicken's Videos
CREAMY GARLIC CHICKEN AND POTATOES with a simple Baked recipe
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INGREDIENTS
6 Chicken Thighs
2 tbs Olive Oil and Butter
salt and pepper to taste
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper
1 teaspoon paprika
4 to 6 tbs Olive Oil
6 medium Potatoes (Yukon Gold & Red Potatoes)
4 cups spinach
1/4 cup butter
4 tbs chopped garlic
2 tbs Flour
1 cup Chicken Broth
1/2 cup half & half
1/2 cup heavy whipping cream
Parmesan cheese grated and shredded
1 Chicken Bouillon cube
5 tsp fresh parsley
5 tsp Basil
DIRECTIONS:
Mix together the salt, pepper, garlic salt, garlic powder, onion powder, red pepper, and paprika. Then season chicken thighs. Cover with Saran Wrap and place in the fridge to marinate for 1 hour. Cut each of the potatoes into 4 to 8 equal pieces. Place the potatoes into a 9 x 12 baking dish and drizzle olive oil on the potatoes. You can season with salt and pepper. Potatoes take longer to cook so partially bake the potatoes in a 400 degree preheated oven for 30 minutes
In a large skillet melt 2 tbs butter and add 2 tbs olive oil then sear the chicken skin side down first then flip, 3 minutes on each side or until golden brown. Remove the chicken from the pan and set aside for later.
In the same pan, sauté the spinach until wilted down a little. Remove the spinach from the pan and set aside in a separate bowl. In that same pan, melt more butter and add a little more olive oil. Then add the garlic and saute until it gets fragrant (don't let the garlic burn) Add the flour and cook for a minute or two then add chicken broth, and let the sauce cook and thicken. Add half and half and heavy cream, Parmesan cheese, chicken bouillon cube, freshly chopped parsley and basil, then cook for a minute or two.
Pull the potatoes out of the oven, place the chicken on them. Then add the spinach and then pour the sauce over the top. Bake in at 400 degrees for 35 to 40 minutes until the chicken and the potatoes are fully cooked.
That's it Ready and delicious!
#chickenandpotatos #creamychicken #garlicchicken #dinner #cookingwithshotgunred #reciep #tasty
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Greek Lemon Chicken & Potatoes Recipe - How to Make Greek Lemon, Garlic & Herb Chicken and Potatoes
Learn how to make a Greek Lemon Chicken & Potatoes recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Greek Lemon Chicken & Potatoes video!
Greek Lemon Potatoes
Unlike any other roast potato, they're flavoured INSIDE!
Lemon Garlic Herb Chicken and Potatoes Recipe - One Pan Roasted Chicken and Potatoes
This One Pan Lemon garlic herb Roasted Chicken and potatoes is such a flavor packed dish that is so easy to make, yet delicious! The chicken and potatoes have a fresh savory flavor from the lemon garlic and fresh herbs. You guys will love this One pan roasted chicken and potatoes!!!
KITCHEN UTENSILS
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INGREDIENTS
2 1/2 to 3 lbs Chicken ( I used 4 chicken Legs & 3 Chicken thighs)
2 TBS melted butter
1/4 cup olive oil
5 huge cloves garlic
1 and 1/2 TBS fresh Thyme
1 and 1/2 TBS fresh Rosemary
2 TBS fresh parsley
Zest and juice of 1 Lemon
1 TBS Dijon mustard
Salt and pepper to taste
7 medium Potatoes
1 Tbs olive oil ( To drizzle on potatoes)
1 medium sliced onion
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One Pan Roasted Chicken and Potatoes Recipe
This one pan roasted chicken and potatoes recipe is so easy to make. Perfect for midweek lunch or dinner. After trying this recipe once, you won't want to try another recipe.
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Ingredients:
4-5 Potatoes, quartered
2 lb. (900g) chicken thighs and legs, bone in and skin on
1 large onion, cut into large chunks
5-6 tablespoons olive oil, divided
5-6 garlic cloves, unpeeled
1 teaspoon dried oregano
fresh Rosemary
1 teaspoon dried thyme
1½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon Salt OR to taste
1 teaspoon Black pepper
1 tablespoon lemon juice
1/2 teaspoon Cumin
Directions
1. In a large bowl mix olive oil and all the spices. Place chicken in the bowl and mix until well coated. Cover the bowl and marinate for at least 1 hour.
2. Preheat oven to 425°F (220°C). Prepare a large baking pan or baking sheet. Set aside.
3. Cut potatoes into quarters. Place in a large bowl, add salt, rosemary and olive oil, toss all together.
4. Spread the potatoes in the pan, add marinated chicken, whole garlic cloves (with the peel), onion chunks and few more rosemary branches.
5. Roast for about 1 hour, until chicken is fully cooked and potatoes are golden brown.
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Garlic Parm Chicken & Potatoes #easyrecipe #dinner #chickendinner #airfryer