Traditional recipes

Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes

Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes

Ingredients

  • 2 5-pound roasting chickens
  • 8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
  • 2 tablespoons coarse kosher salt
  • 2 1/2 teaspoons hot smoked Spanish paprika divided
  • 1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
  • 2 tablespoons plus 2 teaspoons olive oil

Recipe Preparation

  • Butterfly the chicken (see instructional video).

  • Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens. Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.

  • Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.

  • Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash.

  • Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

Reviews Section

About Paprika Uses, Pairings and Recipes

Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show. Picture that iconic dusting of bold red color atop deviled eggs. That&rsquos paprika! It lends mild, sweet flavor without overpowering the other condiments in your eggs.

Try it in any chicken, pork or beef stew. Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. You&rsquoll find it in everything from barbecue sauce, prepared rubs and marinades to Italian sausage, potato casseroles, cream sauces and egg dishes. We even love it sprinkled on mac and cheese!

McCormick sources whole paprika pepper pods from farmers in warm, dry climates. The paprika grown and bottled by McCormick is nothing but the purest. Paprika is a New World spice, meaning it didn&rsquot take hold in Europe until the 1600s, where it was introduced to Europeans by Bulgarians and Turks. Eastern Europeans&mdashHungarians in particular&mdashlove sweet paprika in recipes like goulash and chicken paprikash, where the color alone makes the dish look especially appealing.


Recipe Summary

  • 1 (4-pound) roasting chicken
  • 1 ¼ teaspoons salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 4 oregano sprigs
  • 1 lemon, quartered
  • 1 celery stalk, cut into 2-inch pieces
  • Cooking spray
  • 2 tablespoons butter, melted
  • 2 pounds medium yellow onions, peeled and each cut into 8 wedges
  • 2 pounds small red potatoes, cut into (1-inch) wedges
  • ¼ cup all-purpose flour (about 1 ounce)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • Lemon wedges (optional)
  • Fresh oregano sprigs (optional)

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.

Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven) bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside cover and keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag let stand 10 minutes (fat will rise to the top). Seal bag carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.


Seafood

Pan-Roasted Fish Fillets
Lemon-Herb Roast Cod with Crispy Garlic Potatoes
Roast Cod with Artichokes, Olives, and Sun-Dried Tomatoes
Roast Halibut with Red Potatoes, Corn, and Andouille
Roasted Crab-Stuffed Flounder
Honey-Lime Glazed Roast Salmon
Soy-Mustard Glazed Roast Salmon
Pomegranate-Balsamic Glazed Roast Salmon
Roast Salmon and Broccoli Rabe
Whole Roast Snapper with Citrus Vinaigrette
Whole Roast Trout with White Bean Salad
Whole Roast Mackerel with Red Pepper and Preserved Lemon Stuffing
Roasted Stuffed Lobster Tails (preview recipe online)
Roasted Stuffed Lobster Tails with Fennel and Pernod
Garlicky Roasted Shrimp with Parsley and Anise
Garlicky Roasted Shrimp with Cilantro and Lime
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Roasted Mussels
Roasted Mussels with Leeks and Pernod
Roasted Mussels with Tomato and Chorizo
Roasted Mussels with Hard Cider and Bacon


Easy lemon herb roast chicken

Is there anything as wonderful as having a whole roasted chicken in the oven? Roast chicken is without-a-doubt my absolute favorite easy home-cooked comfort food because there are very few people who don’t love a juicy, roast chicken. This recipe for lemon herb roast chicken is the one I go back to time and time again because it is so easy, requires minimal prep and results in a chicken so flavorful, you will be licking your fingers, guaranteed.

I make a marinade/cook-in sauce kind of thing before rubbing it all over the chicken, making sure I get the flavoring into all the nooks and crannies. I also like to gently lift the breast skin and get some of the marinade under it, flavoring the chicken breast meat directly.

The rest of the marinade gets poured over the chicken as it is in the roasting dish before potatoes are added. Now, the potatoes are completely optional but I would seriously suggest you add them because there is just nothing better than potatoes roasting alongside a chicken. It absorbs some of the chicken juices and just becomes so good, I could an entire dish of them.

Using a spatchcock (or butterflied) chicken makes it so much easier. Not only does the chicken roast in just more than half the time it roasts a whole chicken but carving is also made effortless. I also love that more of the skin is exposed resulting in crispy, gnarly, sticky bits of flavor.


Smoked Paprika Recipes from Bon Appetit

GRILLED TOMATO-BELL PEPPER GAZPACHO

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Servings: Makes 6 servings.

3 1/4 to 3 1/2 pounds firm but ripe medium tomatoes
1 (8- to 9-ounce) red bell pepper
1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
8 tablespoons extra-virgin olive oil, divided
3 (5 x 3 x 1/2-inch) slices country-style bread
3 garlic cloves, divided
1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
3 tablespoons (or more) Sherry wine vinegar
2 teaspoons chopped fresh marjoram
3/4 teaspoon smoked paprika*
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup (about) cold water (optional)
3 green onions, cut into thin strips

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce available at some supermarkets, at specialty foods stores, and from tienda.com.

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 11/2 minutes per side. Cut 1 garlic clove in half rub over toasted sides of bread. Cut bread into small cubes reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours.

Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.

Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions serve.

Cheryl Alters Jamison and Bill Jamison


BARBECUED PORK SANDWICHES WITH PICKLED RED ONION

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

Servings: Makes 6 servings.

Onion
1 red onion, halved, thinly sliced
1 1/2 cups boiling water
1 cup plus 2 tablespoons orange juice
6 tablespoons distilled white vinegar
1/2 teaspoon (scant) salt

1 garlic clove, peeled
1/2 teaspoon smoked salt or coarse kosher salt
3 tablespoons purchased tomato-based barbecue sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/2 cup olive oil

1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*
1 teaspoon smoked salt or coarse kosher salt
2 (1-pound) pork tenderloins
Nonstick vegetable oil spray
6 large onion rolls, split, toasted

*Available at some supermarkets and specialty foods stores, and from tienda.com.

Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.

Chop garlic with salt to paste scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.

Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board let rest 10 minutes.

Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

SMOKEY CORN AND TOMATO BRUSCHETTA

Try the topping on burgers or in quesadillas, too.

Servings: Makes 8 servings.

1 large ear of yellow corn, husked
1 small red onion (about 6 ounces), peeled, halved through root end
Olive oil (for grilling)
1 1/2 pounds medium tomatoes (such as cluster or vine-ripened do not use heirloom about 5)
1 small country bread, sliced

1 garlic clove, minced
1 tablespoon fresh lime juice
1/8 teaspoon hot smoked Spanish paprika*
1 tablespoon olive oil

*Spicy smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera available at specialty foods stores and from tienda.com.

Prepare barbecue (medium heat). Brush corn and onion with oil sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side. Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob add kernels to tomatoes. Chop onion add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper.

Can be made 3 hours ahead. Cover let stand at room temperature. Serve with grilled bread.


ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS


Charmoula is a zesty herb and garlic sauce from the Middle East.

Servings: Makes 4 servings.

1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice

8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel

*Sometimes labeled sweet pimentón de La Vera available at some supermarkets, at specialty foods stores, and from tienda.com.

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.

Transfer remaining charmoula to large resealable plastic bag. Add lamb chops seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.

Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.

Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.

Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.


Bon Appétit | February 2007


ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES

Start this early in the day or the night before. Chilling the chicken uncovered for several hours makes the skin crispy when roasted.

Servings: Makes 4 to 6 servings (plus leftovers).

2 (5-pound) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons plus 2 teaspoons olive oil

*Sometimes called hot Pimentón de La Vera available at some supermarkets and at tienda.com.

Butterfly the chicken. Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.

Transfer uncovered chickens, skin side up, to refrigerator chill at least 8 hours or overnight.

Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.

Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over serve.


SAUTÉED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY


Servings: Makes 4 servings.

1 1/2 pounds large sea scallops, side muscles removed
Fleur de sel or coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika (pimentón dulce)* or Hungarian sweet paprika

*Available at specialty foods stores and online from tienda.com.

Rinse and drain scallops pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate cover. Add 1 tablespoon oil to same skillet add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.


Bon Appétit | December 2007


PARMESAN AND SMOKY PAPRIKA FRICO

These fried cheese crisps are fun to make, so enlist a few guests to help if you decide to make them at the last minute.

5 cups (about 14 ounces) finely grated Parmesan cheese
4 teaspoons smoked paprika*
Nonstick vegetable oil spray

Toss cheese and paprika in large bowl.

Spray small nonstick skillet with nonstick spray. Place over medium-low heat. Drop 1/4 cup cheese mixture in mound in center of skillet. Spread to 3- to 4-inch round. Cook until completely melted, bubbling all over, and browning at edges, about 1 1/2 minutes. Remove pan from heat let stand until bubbling stops. Loosen edges and turn frico over. Return pan to medium-low heat and cook frico until golden on bottom, about 1 minute. Transfer to paper towels to drain. Repeat with remaining cheese mixture. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce available at some supermarkets, at specialty foods stores, and from tienda.com.


Our Favorite Roasts

S ometimes the best thing about cold weather is the warmth from an oven. And that&aposs exactly what you get when you make a roast. True, this requires a bit of patience, but it&aposs a very easy cooking method. And because roasting is a great way to prepare a large quantity of food, any of these recipes will yield plenty of servings for you to share with others—or to keep for leftovers. So pick a recipe, set aside some time, and prepare to be well rewarded.

Because roasting is a dry-heat method of cooking, you want to purchase the most tender cuts within your budget. But there&aposs no reason why less-expensive cuts can&apost be used. For budget cuts of beef, consider the chuck, sirloin, and round. For lamb, cuts from the breast and riblets will help keep your finances in check. Pork shoulders will work well, too.

A roasting pan—while not essential—will make things easier for you. Here are several qualities to consider before making your final decision: heft (is it sturdy enough for a heavier roast?), heat distribution and retention (a copper core is the most efficient, but it isn&apost cheap), comfort (is it easy to grip the handles with mitts on?), practicality (realistically, how often do you roast?), and, of course, price. For more information, refer to our Ultimate Kitchen Equipment Guide.

Invest in a meat thermometer to determine the doneness of your roast. (We recommend one in our Ultimate Kitchen Equipment Guide.)The USDA recommends the following internal temperature readings: a beef roast should be at 145ଏ, poultry at 165ଏ, and pork at 160ଏ. For more information, visit the USDA&aposs Web site.


Herb Roasted Chicken

I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one. It always reminds me of a Sunday supper with the entire family around the table. If your family is anything like mine (7 of us,) you might need two birds. The cooking time will largely depend on the temperature of your wood burning oven — a 3 pound bird will take somewhere between 45 minutes to an hour. I like to have my Forno Bravo Vesuvio oven right around 400°F and I prefer to use a large Dutch oven for my roasting vessel. This gives me the ability to put a lid on it if the bird is getting darker faster than I would like.

The chicken is great served with mashed potatoes. A little trick I employ is to line the bottom of the roasting pan with some sliced onions, celery and carrots, which will give you some fabulous drippings to pour over your finished chicken, and with a little sea salt, serve as a delicious vegetable side dish as well.


Ingredients

  • 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
  • 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
  • Kosher salt and freshly ground black pepper (see note)
  • 1 teaspoon (5g) baking powder (optional see note)
  • 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
  • 1 medium onion, roughly chopped (about 1 cup)
  • 1 medium carrot, peeled and roughly chopped (about 1/2 cup)
  • 1 medium rib celery, roughly chopped (about 1/2 cup)
  • 1 bay leaf
  • 1 cup (240ml) dry vermouth or sherry
  • 1 teaspoon (5ml) soy sauce
  • 3 tablespoons (45g) unsalted butter
  • 2 teaspoons (10ml) juice from 1 lemon

Roasted Bone-In Chicken Breasts with Vegetables - The.

Preheat oven to 400F. Line a baking sheet with parchment paper or silicone mat. Rub some olive oil onto chicken breasts and season with salt and pepper. Toss veggies in remaining oil and season with salt and pepper. Place chicken onto pan and arrange veggies around chicken. Sprinkle entire pan with garlic powder, basil, and cayenne. Chicken on the bone is less expensive and more flavorful than boneless, and the skin helps retain moisture. The chicken breasts bake to perfection coated with garlic, herbs, and a little olive oil. With very little prep and only 35 to 45 minutes of cooking time, this oven-baked chicken is perfect for any night of the week.

Oven Roasted Bone In Chicken Breast

Oven Roasted Bone In Chicken Breast Recipe. Oven roasted chicken is one of the easiest ways to get a good, healthy family dinner on the table. Making your chicken in a way that ensures tender, juicy chicken breasts ( that are not dried out ) is method to know, love and save! This easy oven roasted chicken packs in extra chicken flavor, has super flavorful chicken skin, and keeps your chicken. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It’s very easy to make and hard to mess up. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens. Ingredients. 2 large bone-in skin-on chicken breasts 1/2 Tbsp olive oil 1 tsp salt 1/2 tsp if the meat has been brined

Easy Baked Chicken and Potato Dinner Recipe - Pillsbury.com

Nothing says home cooking quite like a classic meat and potatoes dinner, and this stress-free sheet-pan chicken and potatoes recipe delivers on the comfort food you crave without any fuss! It will be on your table in less than an hour and is packed with flavor: bone-in chicken breast halves, potato wedges, onion, bell peppers and a sprinkling of various seasonings and Parmesan cheese make this. How to cook Easy Roasted Bone-In Chicken Breasts: The best way to cook chicken breasts in the oven is to first, preheat the oven to 350 degrees F. Then, use a paper towel and pat the chicken breast dry. Place the chicken breast on a rimmed baking sheet and use a pastry brush to coat each breast on all sides with olive oil.