One Pan Roasted Chicken and Potatoes Recipe
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Roasted chicken and potatoes is a classic American dish, often enjoyed for family dinners and gatherings. This dish celebrates the simplicity of roasting, allowing the flavors of the chicken and vegetables to meld beautifully. It's a comforting meal that has been adapted in various ways around the world, with different herbs and spices reflecting local tastes.
Ingredients
- ●whole chicken
- ●potatoes
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●lemon
- ●onion
- ●carrots
- ●chicken broth
- ●paprika
- ●parsley
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Pat the chicken dry with paper towels and place it in a roasting pan.
- 3Season the chicken inside and out with salt, black pepper, and paprika.
- 4Stuff the cavity with lemon halves, garlic cloves, and fresh herbs.
- 5Toss the potatoes, carrots, and onion in olive oil, salt, and pepper in a bowl.
- 6Arrange the vegetables around the chicken in the roasting pan.
- 7Drizzle the chicken with olive oil and rub it evenly on the skin.
- 8Roast the chicken and vegetables in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 9Baste the chicken with pan juices halfway through cooking.
- 10Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier with a higher smoke point.
whole chicken
Cheaper: chicken thighs
Chicken thighs are often cheaper and remain juicy.
potatoes
Healthier: sweet potatoes
Cheaper: yukon gold potatoes
Yukon gold potatoes are versatile and often less expensive.
chicken broth
Cheaper: water
Water can be used for a lighter option.
Techniques
roasting
Equipment
roasting panmeasuring spoonscutting boardknifebowlmeat thermometer
🌶️🌶️🌶️Mediummilk
Also Known As
Herb Roasted Chicken with PotatoesOven Roasted Chicken and Potatoes
Ingredients
- ●4 bone-in, skin-on chicken thighs
- ●1.5 lbs baby potatoes, halved
- ●3 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp dried thyme
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, sliced
- ●Fresh parsley for garnish
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2In a large bowl, combine the olive oil, garlic powder, onion powder, thyme, paprika, salt, and pepper.
- 3Add the chicken thighs to the bowl and coat them well with the seasoning mixture.
- 4In a large baking dish, arrange the halved baby potatoes and drizzle with a little olive oil, salt, and pepper.
- 5Place the seasoned chicken thighs on top of the potatoes in the baking dish.
- 6Add the lemon slices on top of the chicken and potatoes.
- 7Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- 8Check the internal temperature of the chicken; it should reach 165°F (75°C).
- 9Once done, remove from the oven and let it rest for 5 minutes before serving.
- 10Garnish with fresh parsley before serving.
Equipment
large bowlbaking dishmeat thermometer
Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.
Ingredients
- ●chicken
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●curry powder
- ●coconut milk
- ●vegetable oil
- ●salt
- ●pepper
- ●cilantro
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in minced ginger and garlic; cook for 1-2 minutes.
- 4Add diced tomatoes and cook until soft.
- 5Mix in curry powder and cook for another minute.
- 6Add chicken pieces and stir to coat with spices.
- 7Pour in coconut milk and bring to a simmer.
- 8Season with salt and pepper to taste.
- 9Cover and cook until chicken is tender.
- 10Garnish with chopped cilantro before serving.
- 11Serve hot with rice or bread.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
coconut milk
Healthier: low-fat coconut milk
Cheaper: evaporated milk
Low-fat coconut milk reduces calories; evaporated milk is often cheaper.
Techniques
sautéingsimmeringgarnishing
Equipment
panknifecutting boardspatulameasuring cups
🌶️🌶️🌶️Hotnone
Also Known As
Murgh KariChicken Masala
Ingredients
- ●1 lb chicken breast, diced
- ●2 cups cauliflower rice
- ●1 tbsp olive oil
- ●1/2 cup onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chicken broth
- ●1/4 cup green onions, sliced (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and minced garlic, sauté until onion is translucent.
- 3Add diced chicken breast to the skillet, season with salt, pepper, and paprika. Cook until chicken is browned and cooked through.
- 4Stir in the diced bell pepper and cook for another 2-3 minutes until softened.
- 5Add cauliflower rice to the skillet and mix well with the chicken and vegetables.
- 6Pour in the chicken broth and stir to combine. Cook for an additional 5-7 minutes until cauliflower rice is tender.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and garnish with sliced green onions before serving.
Equipment
large skilletspatulaknifecutting board
Ingredients
- ●1 lb chicken breast, diced
- ●2 tbsp vegetable oil
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, grated
- ●2 tbsp curry powder
- ●1 can (14 oz) coconut milk
- ●1 cup chicken broth
- ●1 cup diced tomatoes
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup spinach, chopped
- ●1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 4Add the diced chicken breast to the skillet and cook until browned on all sides, about 5-7 minutes.
- 5Sprinkle the curry powder over the chicken and stir to coat evenly.
- 6Pour in the coconut milk and chicken broth, then add the diced tomatoes, salt, and black pepper.
- 7Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes, stirring occasionally.
- 8Add the chopped spinach and cook for an additional 5 minutes until wilted.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●4 salmon fillets
- ●1/4 cup unsalted butter
- ●2 tablespoons fresh lemon juice
- ●1 teaspoon lemon zest
- ●2 cloves garlic, minced
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 tablespoons fresh parsley, chopped
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Season the salmon fillets with salt and black pepper on both sides.
- 3In a skillet over medium heat, melt the butter.
- 4Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.
- 5Stir in the lemon juice and lemon zest, mixing well.
- 6Place the seasoned salmon fillets in a baking dish and pour the lemon butter sauce over them.
- 7Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- 8Remove from the oven and sprinkle with chopped parsley before serving.
Equipment
skilletbaking dishmeasuring cupsmeasuring spoonsknifecutting board
pescatarian
Ingredients
- ●1 can (14.75 oz) salmon, drained and flaked
- ●1/2 cup breadcrumbs
- ●1/4 cup green onions, chopped
- ●1/4 cup mayonnaise
- ●1 large egg
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil for frying
Instructions
- 1In a large bowl, combine the flaked salmon, breadcrumbs, green onions, mayonnaise, egg, Dijon mustard, garlic powder, salt, and black pepper.
- 2Mix the ingredients until well combined.
- 3Form the mixture into patties, about 2-3 inches in diameter.
- 4Heat olive oil in a skillet over medium heat.
- 5Once the oil is hot, add the salmon patties to the skillet, cooking in batches if necessary.
- 6Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 7Remove the patties from the skillet and place them on a paper towel to drain excess oil.
- 8Serve warm with your choice of dipping sauce or on a bun as a sandwich.
Equipment
large bowlskilletspatulapaper towels
pescatarian
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●1/2 cup breadcrumbs
- ●1/4 cup green onions, chopped
- ●1/4 cup red bell pepper, diced
- ●1/4 cup mayonnaise
- ●1 egg, beaten
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil for frying
Instructions
- 1In a large bowl, combine the shrimp, breadcrumbs, green onions, red bell pepper, mayonnaise, beaten egg, Dijon mustard, garlic powder, paprika, salt, and black pepper.
- 2Mix the ingredients until well combined, then form the mixture into small patties or cakes.
- 3Heat olive oil in a large skillet over medium heat.
- 4Once the oil is hot, add the shrimp cakes to the skillet, being careful not to overcrowd the pan.
- 5Cook the shrimp cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- 6Remove the shrimp cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 7Serve the shrimp cakes warm with your choice of dipping sauce or garnish.
Equipment
large bowlskilletspatulapaper towels
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