One Pot Chicken and Potatoes
Learn how to make my one-pot chicken and potato dinner a great Sunday night dinner idea that will bring everyone to the table! So easy and delicious!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
SHOP THIS EPISODE! (These links o to Amazon where I am an affiliate partner and receive affiliate commissions on the products sold)
Staub Braiser
Boos Cutting Board
Rosle Garlic Press
Pyrex Pitcher
SOME OF MY FAVORITE RECIPES!
Shrimp Stir Fry
Easy Egg Bake with Potatoes and Asparagus
Apple Spice Cake
Crunchy Brioche French Toast
Apple Cider Pancakes
Croque Monsieur and Madame
One-Pot Chicken and Potatoes (Coming Soon!)
Smashed Potatoes
Easy Cashew Chicken
Almond Croissants
Buche de Noel (Yule log)
Lemon Meringue Pie
Gardener's Pie
French Apple Tart
Harvest Salad (No-Fuss Thanksgiving)
Mexican Scramble on Hash Brown Waffles
Blackberry Cornbread in a Skillet
Cucumber Salad (3 spring salads)
Dad's Famous Egg Nog Recipe
Tomates Farci
Tarte au Soleil
Veggie Quesadilla and Chunky Guacamole
Ultimate Chocolate Chip Cookies
BETH’S 1-POT CHICKEN AND POTATOES
Serves 4 (*For a printable version click here:
INGREDIENTS:
1 tbsp (15 ml) olive oil
10-12 chicken thighs, skin on, bone-in
salt and pepper to taste
Herbs de Provence, to taste
12 ounces (340g) small “Dutch Baby” potatoes, sliced in half
2 tbsp (15g) of flour
Pre-Mix Broth Mixture in a Small Pitcher or bowl:
1 cup (240ml) chicken broth
¼ cup (60ml) white wine (or ¼ cup more broth)
2 tsp (10ml) Dijon Mustard
1 tsp (5ml) Worcestershire Sauce
2 garlic cloves, minced
5 sprigs fresh thyme
METHOD:
Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured.
Season chicken (skin side) with salt, peppers and Herbs de Provence.
Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven.
Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside.
Add flour to remaining chicken fat and whisk until a paste forms. It you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste 1 minute.
Add broth Mixture and whisk to combine. Add garlic and fresh thyme. Season to taste with salt and pepper.
Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes.
Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Creamy Garlic Butter Chicken and Potatoes Recipe - Easy Chicken and Potatoes Recipe
These Chicken and potatoes are deliciously baked in a creamy garlic butter sauce, packed with amazing flavors. A Creamy garlic butter chicken and potatoes recipe that is sure to satisfy your family with comfort. It is so easy to make and, and don’t even get me started on how tasty its is. If you guys make this creamy garlic butter chicken and potatoes recipe, do let me know how it comes out.
PLEASE SUBSCRIBE
Get your Knife set here:
Get your Cast Iron Pan here:
Another favorite knife set ;
**********
Check out my other chicken and potatoes recipes
Honey garlic butter chicken&Potatoes
Roasted chicken and potatoes
Honey garlic chicken and potatoes
Lemon garlic Chicken & potatoes;
INGREDIENTS
6 Chicken Thighs
salt and pepper to taste
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon paprika
6 medium Potatoes
Olive oil
4 cups spinach (Use as much as you want)
1/4 cup butter (I used unsalted)
4 cloves garlic
2 Tablespoons Flour
1 cup Chicken Broth
1/2 cup Whole milk
1/2 cup Heavy Cream
1/2 cup Parmesan cheese
1 Chicken Bouillon cube
3 Tablespoon fresh parsley
3 Tablespoons fresh basil
DIRECTIONS
* Mix together the salt, pepper, garlic and onion powder, thyme,
rosemary and paprika
* Season chicken thighs on both sides with the spice mixture
*Wrap seasoned chicken and place in the fridge to marinate for at
least 1 hour
* While chicken is marinating, cut each of the potatoes into 8 equal
pieces
*Transfer the potatoes into a baking pan
*Drizzle olive oil on the potatoes and season with salt and pepper
*Partially bake the potatoes in 400F / 204C preheated oven for 30 minutes
* When the chicken is done marinating, sear them in heated oil, skin side down, 3 minutes on each side or until golden brown.
* Remove the chicken from the pan and set aside for later
* In the same pan, saute the spinach until they wilt down
*Remove the spinach from the pan and set aside for later
*In the same pan, completely melt the butter
*Add the garlic and saute until it gets fragrant
* Add the flour and cook for a minute to kick out the flour taste
* Add the chicken broth, and let the sauce cook and
thicken
* Add the milk, heavy cream, parmesan cheese, chicken bouillon cube, freshly chopped parsley and basil, then cook for a minute to let the flavors come together
* When the potatoes come out of the oven, place the chicken on them, then add the spinach and the sauce
* Bake in a 400F / 204C oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165F / 74C and the potatoes are fully cooked through.
* When it comes out of the oven, let it sit for 10 minutes before serving
ENJOY IMMEDIATELY
Connect with me;
facebook :
instagram :
Email : Claudiaclarktj@gmail.com
DISCLAIMER: I'm not sponsored to list any products, all opinions are my own and honest. However i make a small commission if you purchase a product using my link. Thank you all for your support!! XOXO
This Chicken and potato meal is a must try
Chicken and potato pottage:
(serves 4)
* 12 chicken wings(drums and flats)
* ½ teaspoon each of
* salt
* Crushed Bouillon(knorr chicken or maggi)
* Paprika
* Garlic powder
* Onion powder
* Pepper
* Few spring of fresh thyme or 1 tsp dried
* 4 medium Irish potatoes/russet potatoes
* 2 ½ cup of water
* Extra ½ teaspoon of salt
For the vegetable stir fry:
* 2 tablespoons of butter
* 1 small onion (chopped)
* 3-4 cloves of garlic(minced)
* 2 scotch bonnet pepper(chopped)
* 2 carrots
* 1 green bell pepper
* 1 red bell pepper
* Seasoned vegetable stir fry with:
* ½ teaspoon each of salt, chicken bouillon and pepper
* Slurry:
* 1 tablespoon of cornstarch
#dinnerinspiration #lunchinpiration #nigerianfood
Easy One Pan Roast Chicken with Layered Potatoes
You're in for a treat with this spectacular one pan roast chicken and potato dish! The Pommes Anna is a classic French recipe dating back to the Napoleon era and named after an actress. It's usually made with just butter and seasoning, but I like to give it a French Italian twist by adding some thyme and grated Parmesan cheese. And let's not forget the star of the show - a perfectly roasted chicken that pairs beautifully with this dish! The chicken juices drip into the potatoes making them super amazing! The chicken also absorbs the onion flavour. What a treat! Plus it’s quick and easy to make as the chicken is broken down for a quicker cooking time.
The Pommes Anna is like an upside-down potato cake or tart, so be sure to take extra care when arranging the first layer as it will be the top. The end result is a crispy, buttery, and downright delicious side dish that's sure to impress. Give my Pommes Anna and roast chicken recipe a try any night of the week!
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Honey Garlic Butter Chicken and Potatoes Recipe - Easy Delicious Chicken and Potatoes
Amazing is the word for this Honey garlic butter chicken and potatoes. The chicken and potatoes are baked in a honey garlic butter sauce that is packed with good flavor. An amazing chicken and potatoes recipe that is sure to satisfy your family! When you guys try my delicious honey garlic butter chicken and potatoes recipe, be sure to let me know how you like it
Watch my NEW chicken & potatoes recipe;
Lemon garlic Chicken & potatoes;
Kitchen Utensils
Get the red cast iron pan here:
Get the baking pan here:
Get the Watermelon Cutting board here:
INGREDIENTS
6 Bone in skin on chicken thighs
3 TBS Honey (For marinating the chicken)
1 TBS Soy sauce
1 tsp grated ginger
5 huge cloves garlic ( Use 2 cloves to marinate the chicken and 3 cloves for the sauce)
1 TBS freshly chopped parsley
salt and pepper to taste
2 TBS Corn starch (For marinating the chicken)
6 medium potatoes
Olive oil
2 cups baby carrots
1/4 cup Butter
1/2 cup honey
2 Tbs soy sauce
1 Tbs dijon mustard
1/4 tsp red pepper flakes
1/2 cup chicken broth
1 TBS Cornstarch (For the sauce)
1TBS each freshly chopped parsley and basil
PLEASE SUBSCRIBE
Connect with me;
facebook :
instagram :
Email : Claudiaclarktj@gmail.com
Disclaimer : I’m not paid or sponsored to leave links for the equipments i used in this video. However, the links are my amazon affiliate links. So if you purchase a product using my links, i make a small commission. Thank you all for your support XOXO
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.
Printable Recipe:
More Dinner/Lunch Recipes:
Chicken Cauliflower Rice:
Quick and Easy Chicken Curry:
Salmon with Lemon Butter Sauce:
Salmon Patties:
Shrimp Cakes:
FOLLOW ME:
Instagram:
Facebook:
Website:
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.
If you like my videos, please subscribe to my channel for new cooking videos: