Chicken Recipes : Easy Roasted Chicken and Potatoes

Lemon and garlic give the chicken great flavor in this recipe, and it's easy to prepare. This is a delicious all-in-one meal for a busy family.
Ingredients:

* 1 chicken, about 3 1/2 to 3 pounds, quartered
* Juice of 2 lemons
* 3 cloves garlic, minced
* Dash pepper
* 1 teaspoon salt, divided
* 1/2 cup dry white wine
* 2 tablespoons butter
* 2 tablespoons olive oil, divided
* 8 ounces fresh sliced mushrooms
* 2 pounds small red potatoes, cut in large chunks or quartered
* 1 large onion, sliced
* 1 teaspoon fresh chopped rosemary or thyme or about 1/2 teaspoon dried rosemary or thyme, divided
* 1 pint grape tomatoes, halved, optional

Preparation:
Heat oven to 375°.

Quarter the chicken, wash, and pat dry; place in a shallow dish or food storage bag. Combine lemon juice, garlic, a dash of pepper, 1/2 teaspoon salt and wine; pour over the chicken and turn to coat. Cover or seal and refrigerate for at least 1 hour.

In a medium skillet, heat 2 tablespoons butter and 1 tablespoon olive oil; add mushrooms. Saute until mushrooms are golden brown.

Meanwhile, prepare potatoes and onions; place in a bowl and toss with the remaining 1/2 teaspoon salt, a dash of pepper, and half of the rosemary or thyme, and the remaining 1 tablespoon olive oil. Set aside.

Take the chicken out of the marinade and arrange in a roasting pan. Sprinkle with the remaining rosemary or thyme. Pour remaining marinade into the mushrooms and boil for 2 minutes to reduce slightly. Arrange the potatoes and onion around the chicken pieces. Pour mushrooms over the chicken pieces. Roast for about 1 1/2 hours, turning chicken after 1 hour. If desired, sprinkle the tomatoes over the chicken and potatoes about 15 minutes before done. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.

Chicken Recipes ： Baked Chicken With Lemon and Garlic

This delicious chicken has loads of lemon and garlic flavor. Feel free to use chicken chicken leg quarters or bone-in chicken breasts in place of the quartered chicken.
Ingredients:

* 12 to 18 small white onions, peeled*
* 1 fryer chicken, about 3 1/2 to 4 pounds
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 5 cloves garlic, minced
* Juice of 2 lemons, about 5 to 7 tablespoons
* 1 teaspoon dried tarragon (or use dried leaf thyme)
* Salt, pepper, and paprika

Preparation:
*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.

Quarter the chicken. Wash chicken and pat dry; arrange in the prepared baking dish with the peeled onions. Combine wine, broth, garlic, lemon juice, and tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika. Bake for 30 minutes. Baste and return to bake for 45 to 55 minutes longer, or until chicken is cooked through and browned.

Chicken Recipes : Baked Chicken With Smoked Paprika

Garlic and smoked paprika help make the coating on this baked chicken flavorful. Serve this delicious chicken with potatoes and corn, along with biscuits, for a fabulous family dinner.
Ingredients:

* 1 chicken, 3 1/2 to 4 1/2 pounds, quartered, or chicken parts
* Salt and pepper
* 1 tablespoon Spanish smoked paprika
* 1 tablespoon olive oil
* 1 tablespoon lemon juice
* 1 tablespoon brown sugar
* 1 clove garlic, finely minced

Preparation:
Heat oven to 400°. Line a roasting pan or jelly roll pan with foil.

Wash chicken parts and pat dry. Arrange chicken, skin side up, on the baking pan; sprinkle lightly with salt and pepper.

Combine remaining ingredients; rub the paste over the chicken pieces. Roast, uncovered, for about 50 to 60 minutes, or until an instant-read thermometer registers 165° when inserted into the thickest part of a thigh. Juices will run clear when the chicken is pierced with a fork. Remove the chicken to a serving platter; cover loosely with foil and let stand for 8 to 10 minutes before serving.

Chicken Recipes : Baked Pesto Parmesan Chicken

Serve this tasty and easy baked chicken with potatoes and a tossed salad. Use a quartered chicken, leg quarters, or split breasts to make this tasty recipe.
Ingredients:

* 1 chicken, about 4 pounds, quartered, or other chicken parts
* 4 tablespoons prepared pesto
* 4 large cloves garlic, finely chopped
* Juice of 1 lemon, about 2 tablespoons
* 1 tablespoon olive oil
* 1/4 cup shredded Parmesan cheese

Preparation:
Line a 13x9-inch pan with foil and lightly grease the foil.

Wash chicken and pat dry. Trim excess fat and remove skin, if desired. Sprinkle lightly with salt and pepper and place in the prepared pan. Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces. Cover tightly with foil and refrigerate for 1 to 2 hours.

Drizzle the chicken breasts lightly with olive oil. Bake at 375° for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.

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Chicken Recipes : Honey Dijon Baked Chicken

Split chicken breasts are baked with a delicious mixture of honey, spicy mustard, and curry powder, for a super everyday meal. If you have time, marinate the chicken breasts for an hour or two before baking.
Ingredients:

* 1/2 cup honey
* 1/3 cup Dijon or spicy brown mustard
* 3 teaspoons curry powder
* 6 tablespoons butter, melted
* 1/8 teaspoon pepper
* Dash ground cayenne pepper
* 4 split chicken breast halves, bone-in, skin removed or left on

Preparation:
In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.

Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.

Chicken Recipes : Roasted Chicken Breasts With Leeks and Potatoes

This is a tasty chicken dish to make for any family dinner, and it's special enough for guests.
Ingredients:

* 4 bone-in chicken breast halves, with skin
* 4 tablespoons olive oil
* 4 cloves garlic, chopped
* 2 tablespoons fresh chopped basil
* 3 to 4 leeks, trimmed, washed, thickly sliced
* 2 pounds potatoes, cut in 1 1/2 to 2-inch chunks
* Salt and pepper

Preparation:
Heat oven to 400°.

Line a large baking pan or roasting pan with foil, if desired. Spray foil or pan lightly with nonstick cooking spray.

Wash chicken and pat dry. Arrange the chicken in the prepared pan. Combine the oil, garlic, and basil. Brush a little of the mixture over the chicken breasts. Combine the remaining oil and garlic mixture with the leeks and potatoes in a bag or bowl and toss to mix well. Arrange vegetables on and around the chicken; sprinkle vegetables and chicken with salt and pepper. Roast the chicken and potatoes for 30 to 45 minutes, or until chicken is cooked and potatoes are tender. When chicken is cooked, juices will run clear when the chicken is pricked with a fork.
Serves 4.

Chicken Recipe：Garlic Roasted Chicken Leg Quarters

Garlic roasted chicken leg quarters are tasty and easy on the budget. Serve this chicken with roasted or mashed potatoes and your favorite vegetables.
Ingredients:

* 4 cloves garlic, finely minced
* 1 teaspoon dried leaf oregano
* 1/2 teaspoon salt
* 1 teaspoon chili powder
* 1/4 teaspoon ground cumin
* dash freshly ground black pepper
* 2 tablespoons olive oil
* 4 chicken leg quarters
* 1/2 cup chicken broth (part dry white wine, if desired)

Preparation:
Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Serves 4.