Italian Grandma Cooking Whole Roasted Chicken with Crispy Potatoes
In this video, watch an Italian Grandma cooking whole roasted chicken with crispy potatoes— Italian style! This whole roasted chicken is flavored with rosemary, garlic and lemon. On the side, Italian Grandma Margherita prepares her crispy roasted potatoes. Move over, Jamie Oliver and Gordon Ramsay: Grandma is here!
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In this PIATTO™ video recipe, we present:
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Italian Grandma Cooking Whole Roasted Chicken with Crispy Potatoes
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Learn how to prepare a whole roasted chicken with an Italian Grandma! Here, Nonna Margherita is using fresh Italian ingredients to flavor the chicken such as rosemary, lemon, garlic and olive oil. As a bonus, you'll learn how to make roasted potatoes — crispy and tasty!
You'll learn Grandma's secrets to making roasted chicken juicy with a crispy skin. Buon appetito!
#italianfood #chicken #potatoes
INGREDIENTS
whole chicken - 6 lbs (2.8 kg)
potatoes - 3 lbs (1.5 kg)
garlic - 8+ cloves
fresh rosemary - 2 handfuls
black olives - 10+
lemon - one
olive oil (extra virgin) - 1/2 cup +
salt - several teaspoons
pepper - 1/2 teaspoon
CHICKEN ROASTING: 485° F (250° C); 3 HOURS OR SO
POTATO ROASTING: 485° F (250° C); 45 MINUTES
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TABLE OF CONTENTS
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0:00 - intro
0:23 - prepare the chicken to marinate
3:15 - marinate the chicken overnight (about 8 hours)
3:30 - prepare chicken for the oven
4:28 - how to roast a whole chicken in the oven
4:42 - how to make crispy roasted potatoes
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juiciest oven baked chicken breast | recipe marinated with Italian dressing
3 organic chicken breasts
1 tsp chicken bouillon
1 tsp Poultry seasoning badia brand
1 tsp seasoned salt
1 tsp all purpose seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp smoked paprika
1 tbsp dried parsley
1/2 cup Italian dressing olive garden
1/4 cup olive oil
1/4 cup honey
1 medium red onion Chopped
2-3 cups grape tomatoes
1 cup mozzarella cheese
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Recipe of the Day: Giada's Italian Baked Chicken and Pastina | Everyday Italian | Food Network
Giada makes a simple, kid-friendly Italian dish that will have you coming back for more and more.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Italian Baked Chicken and Pastina
Recipe courtesy of Giada De Laurentiis
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 4 servings
Level: Easy
Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
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Recipe of the Day: Giada's Italian Baked Chicken and Pastina | Everyday Italian | Food Network
How To Make Roast Chicken (Italian Style)
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How To Make Roast Chicken (Italian Style)
1 whole chicken
5 slices thick bread
2 tbsp salt
2 tbsp dry oregano
1 handful fresh parsley
1 tbsp garlic powder
cracked pepper
200g butter1
tbsp paprika
1 whole lemon
1.5-2 cups milk
chicken Rub
100g butter
2 tbsp paprika
2 tbsp salt
cracked pepper
EASY Baked Tuscan Chicken - made in ONE pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
4 boneless skinless chicken breasts (breast halves)
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Cream Sauce
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes (chopped)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach
Instructions
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
Place chicken breasts in a 9x13 baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).
Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
Whisk together cream, garlic, corn starch and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
Uncover and serve.
You'll Never Bake Chicken Thighs Any Other Way | Juicy OVEN Baked Chicken
Juicy Baked Chicken Thigh in The Oven
INGREDIENTS
1.78 lb. chicken thighs
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 Tbsp. dry thyme
1 tsp ground black pepper
1/2 tbsp. paprika
1/2 tbsp. dry parsley
1 tbsp. creole seasoning
1/2 tsp salt
1/2 tbsp. adobo seasoning
tbsp. oil
Best Ever Baked Chicken Drumsticks Step by Step
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How to bake drumstick
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