A super comforting roasted chicken, all courtesy of your skillet.. DIRECTIONS. 1. Preheat oven to 425 degrees F.. 2. Toss shallots, potatoes, and carrots with about 1 tablespoon of olive oil. Season with salt and pepper and lay in an even layer in a large ovenproof skillet (about 12”-in wide).. 3. Season cavity of the chicken generously with salt and pepper. Stuff with lemons, garlic and herbs.. 4. Rub remaining olive oil onto the skin of the chicken then season all over with salt and pepper. Place the chicken on top of the vegetables, breast side-up, and transfer the skillet to the oven.. 5. Roast for 45 minutes to 1 hour, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.. 6. Rest for 10 minutes before slicing. Serve with extra pan sauce.. INGREDIENTS. 6 small shallots, peeled. 6 red bliss potatoes, quartered. 3 carrots, peeled and sliced into 1″ coins. 1 (3-4) lb chicken, giblets discarded. 5 garlic cloves, peeled. Small bunch rosemary. Small bunch thyme. 2 lemons, sliced into wedges. 2 tbsp. olive oil. kosher salt. Freshly ground pepper. SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH. FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/. Twitter: https://twitter.com/DelishDotCom. Instagram: https://www.instagram.com/delish/. Pinterest: https://www.pinterest.com/source/delish.com/. Google+: https://plus.google.com/+delish/posts
Bone-in, skin-on chicken breasts seared and then oven-roasted with vegetables in individual vintage cast iron skillets.. More videos from Jeffrey B. Rogers, The Culinary Fanatic: http://www.youtube.com/theculinaryfanatic. Follow Jeffrey B. Rogers on Facebook: http://www.facebook.com/theculinaryfanatic. Great discussions on food, great food pics and more.. Join the conversation. Join the fun! http://www.facebook.com/groups/culinaryfanatics. Learn more about cooking with cast iron: The Google Plus Cast Iron Cooking Community. http://bit.ly/cicooking. The Facebook Cast Iron Cooking Group. http://www.facebook.com/groups/castironskillet
LOOK FOR PART 2 ON MY PAGE. I am 11 years old and I will be 12 in April and I do ALOT of cooking around my house. I promise you this whole dish was made by me. Don’t underestimate me because I’m a kid. I don’t wanna be seen as a kid chef I want to be seen as a great chef.. This is a one pot meal consisting of chicken breast, colorful baby carrots, roasted potatoes, a cream sauce and LOVE.. Ingredients. Olive Oil. About 3-4 chicken breasts. Salt n Pepper. Thyme. About 10 Colorful Baby Carrots. About 4 red potatoes cut into small cubes. 1 1/2 cups of heavy cream. 1 1/2 tablespoons of AP flour. 3/4 chicken broth of stock. Parsley for garnish
This recipe is a delicious variation of a stewed chicken. You can serve over white rice or with just the potatoes and carrots. You can also substitute, add or take out ingredients to make it to your taste.. Ingredients for 6 servings: 6 boneless and skinless chicken breasts halves. 3 o 4 medium potatoes cut in small pieces. 1 or 2 large carrots sliced and cut in halves. ½ cup chopped cilantro. 3 or 4 bay (laurel) leaves. 1 large diced onion. 1 bell pepper (red, orange, or yellow). 1 Cuban green pepper. 4 crushed garlic cloves. 1 tablespoon or 3g chopped oregano. 2 cups or 822g diced tomatoes. 1 cup white wine (or chicken broth). 1 tablespoons or 15mL vegetable or olive oil. 2 or 3 tablespoons butter. Salt and ground black pepper. Slice the chicken breasts and season with salt and black pepper.. In a big skillet, at high temperature, heat the vegetable oil and butter, then brown the chicken.. Retire the chicken from the skillet and using the same oil, sauté the onions.. Once the onions are translucent, add the bell pepper, the garlic, the Cuban pepper and sauté for 2 or 3 minutes.. Add the wine and let it reduce to half.. Add the tomatoes, the bay leaves, and the cilantro.. Add the potatoes and the carrots.. Return to the skillet the chicken and mix with the tomato sauce.. Cover, reduce the heat to low or simmer and let it cook for 20 to 30 minutes or until the potatoes and carrots are tender.. Serve and enjoy it.. BUEN PROVECHO! SOUNDTRACK: In Albany New York by The 126ers, YouTube Audio Library. Luz D Maldonado.
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: http://amzn.to/2DypPmM. Get your Cast Iron Pan here: http://amzn.to/2DrIAJb. Another favorite knife set ; https://amzn.to/2CMLcz8. **********. Check out my other chicken and potatoes recipes. Honey garlic butter chicken&Potatoes https://youtu.be/w5rsVYCsGcw. Roasted chicken and potatoes https://youtu.be/At9UOHLDfUM. Honey garlic chicken and potatoes https://youtu.be/x-RpxofWzy4. Lemon garlic Chicken & potatoes; https://youtu.be/Cmimjp154_I. 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: https://www.facebook.com/cookingwithclaudia0831. instagram: https://www.instagram.com/claudiaclark_/. Email: [email protected] 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
Julia shows Bridget how to make the absolute Best Roast Chicken with Root Vegetables.. Get the recipe for Best Roast Chicken with Root Vegetables: https://cooks.io/2Hzh1Mg. Buy our winning rimmed baking sheet: https://cooks.io/2U7kQP2. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.. If you like us, follow us: http://americastestkitchen.com. http://facebook.com/americastestkitchen. http://twitter.com/testkitchen. http://instagram.com/testkitchen. http://pinterest.com/testkitchen
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: https://www.thecookingfoodie.com/. More Dinner/Lunch Recipes: Chicken Cauliflower Rice: http://bit.ly/ChickenCauliRiceTCF. Quick and Easy Chicken Curry: http://bit.ly/QuickChickenCurry. Salmon with Lemon Butter Sauce: http://bit.ly/LemonButterSalmon. Salmon Patties: http://bit.ly/SalmonCakesRecipe. Shrimp Cakes: http://bit.ly/ShrimpCakesTCF. FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/. Facebook: https://www.facebook.com/thecookingfoodie. Website: https://www.thecookingfoodie.com/. 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: https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1
Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown.
Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake for 10 minutes. Preheat oven to 425°F.
Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan.
Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side.
Remove chicken from the skillet and keep warm. Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Place carrots, onion and garlic in a large bowl; toss with half of softened butter. Season with additional salt and pepper. Fill chicken cavity with reserved lemon halves.
Rub. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overc.
Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined. Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. Return the chicken breasts and bacon to the skillet and add the carrots and potatoes as well. Place the chicken in the oven for 40 minutes or until the chicken is cooked through.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!Pre-heat the oven to 400 degrees F (200 C) with a 12 inch cast iron skillet inside. Click for a 12 inch cast iron skillet. Cut the onion into quarters.
Place the potatoes, carrots, and onions in a bowl with 1 tablespoon of the olive oil. Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low. Pat 6 chicken thighs dry with paper towels and season all over with salt.
Rub only skin side of thighs with 1.
List of related literature:
Sear the chicken, skin side down, placing a heavy pan or aluminum-foil-covered brick on top to hold it firmly in the pan.
Put vegetable oil in a large skillet over high heat; when it’s almost smoking, add about a pound of cut-up boneless chicken and sear without disturbing for about a minute; stir and cook for another minute.
WHY THIS RECIPE WORKS For this version of classic roast chicken and vegetables, we knew we could use our cast-iron skillet to get a great seared crust on the chicken, but could we cook the vegetables in synckand not dry out the chicken?
In this recipe, the blast of heat at the outset renders fat and crisps up the skin before the operation—skillet and all—is moved to the oven, where you can cook the chicken as long as necessary without the risk of splattering or scorching.
Preheat oven to 400°F. In same skillet, cook ground chicken, black pepper, thyme, and remaining /2 teaspoon salt over high heat, stirring occasionally, until chicken is lightly browned and any liquid in skillet has evaporated, 7 to 10 minutes.
You are so cute! I love how you take so much pride in your cast iron pieces and show them off at the dinner table with the candles. I love the mesh of comfort food/cast iron with classy presentationit shows pride in your work and equipment. Very nice!
Nice Video, but you are poisoning yourself and your family by using the Aluminum Foil in contact with the food! If you continue doing it, soon all of you will get Alzheimer or other Al Poisoning Problems! Poisoning with Al is the main reason that we use Cast Iron instead of Aluminum for cooking! Otherwise, Heat Transfer of Aluminum is more than 3x Times Higher than the Cast Iron!
he said “put the skin in, chicken side down” lolz. that shiz looks amazing though. just got my first cast iron skillet so maybe i’ll try this recipe myself. What was the oven temp?
Oh, dear Lord, that looked amazing. Thank you so much for sharing your talents with us. I cannot wait to try that. This is the first time that I have ever watched one of your videos. I am a new subscriber.
Your creamy garlic butter chicken looks amazing. You were pleasant to listen to unlike some people talk too much which can be annoying. You were right on point and very informative. Can’t wait to try your recipe. Thank you. Great work.
I will do this same recipe tomorrow but with pork chops instead. Already marinated overnight for better taste and I’ll put lemon slices on top before baking. Hope it turns out yummy! Gotta cook for my boyfriend’s family
Hii.Today i have make the butter garlic chicken it was sooo sooo yummyyy.my kids has just loved it.and also i have guest at everybody has like it.thnxss for the recipe mam
I should be arrested for what I’ve done to chicken!������ where would I be without you??? At 64, I’m un-learning and re-learning! Jewish apropos statementOY VEY! Love you guys!
That looks delicious, but the purple in the thighs skeeves me out. My wife complains that I like to cook chicken thighs to death, and I guess she is right.
I’m all of a sudden…HUNGRY! Looks incredible and I’m sure it is. I have quite a collection of older Cast Iron Skillets; mainly Wagner and Griswold with a BSR and actually an older 1950’s Lodge but I admit….I’m jealous of your Griswold display. AWESOME! New Subscriber here.
Hi Claudia. I made this fabulous recipe. OMG. It was amazing. I wanted more sauce so I doubled the sauce recipe and poured it over my chicken. I think next time I will add 2-4 more potatoes as they were so good. Thank you for sharing and I look forward to cooking more of your recipes.
I really enjoy these shows; Julia and Bridget are great. I hate to be cynical, but as soon as I see a chicken go into a very hot oven, I can’t help thinking that the oven will need a complete cleaning afterwards. The fat just splatters everywhere.
Nice procedure. I’d go without the brining because I don’t like the way brine changes the flavor and texture of the meat, making it taste processed. ATK should state up front that brining has this effect.
![How to Make Skillet Chicken with Potatoes & Carrots (English) [Episode 235]](https://i.ytimg.com/vi/YTBm_Cg5lig/hqdefault.jpg "How to Make Skillet Chicken with Potatoes & Carrots (English) [Episode 235]")
You are so cute! I love how you take so much pride in your cast iron pieces and show them off at the dinner table with the candles. I love the mesh of comfort food/cast iron with classy presentationit shows pride in your work and equipment. Very nice!
Nice Video, but you are poisoning yourself and your family
by using the Aluminum Foil in contact with the food!
If you continue doing it, soon all of you will get Alzheimer or other Al Poisoning Problems!
Poisoning with Al is the main reason that we use Cast Iron instead of Aluminum for cooking!
Otherwise, Heat Transfer of Aluminum is more than 3x Times Higher than the Cast Iron!
he said “put the skin in, chicken side down” lolz. that shiz looks amazing though. just got my first cast iron skillet so maybe i’ll try this recipe myself. What was the oven temp?
Wow! Made this three times. A favourite for the kids. Who would have thought but do not forget the spinach. It really adds to the recipe.
Oh, dear Lord, that looked amazing. Thank you so much for sharing your talents with us. I cannot wait to try that. This is the first time that I have ever watched one of your videos. I am a new subscriber.
I tried it for our dinner tonight. It turned out to be soooo good. Thanks for the recipe and video. This is what I’ve been waiting for.
Your creamy garlic butter chicken looks amazing. You were pleasant to listen to unlike some people talk too much which can be annoying.
You were right on point and very informative. Can’t wait to try your recipe.
Thank you. Great work.
Words can’t describe how beautiful that looks… Don’t worry about the smell vision, those of us who cook a lot know exactly how that smells.
I will do this same recipe tomorrow but with pork chops instead. Already marinated overnight for better taste and I’ll put lemon slices on top before baking. Hope it turns out yummy! Gotta cook for my boyfriend’s family
Hii.Today i have make the butter garlic chicken it was sooo sooo yummyyy.my kids has just loved it.and also i have guest at everybody has like it.thnxss for the recipe mam
I should be arrested for what I’ve done to chicken!������ where would I be without you??? At 64, I’m un-learning and re-learning! Jewish apropos statementOY VEY! Love you guys!
Why not just give each guest their own skillet and eat right out of them? It would be so incredibly appetizing! You don’t need plates at all.
That looks delicious, but the purple in the thighs skeeves me out. My wife complains that I like to cook chicken thighs to death, and I guess she is right.
I’m all of a sudden…HUNGRY! Looks incredible and I’m sure it is. I have quite a collection of older Cast Iron Skillets; mainly Wagner and Griswold with a BSR and actually an older 1950’s Lodge but I admit….I’m jealous of your Griswold display. AWESOME! New Subscriber here.
Hi Claudia. I made this fabulous recipe. OMG. It was amazing. I wanted more sauce so I doubled the sauce recipe and poured it over my chicken. I think next time I will add 2-4 more potatoes as they were so good. Thank you for sharing and I look forward to cooking more of your recipes.
I really enjoy these shows; Julia and Bridget are great. I hate to be cynical, but as soon as I see a chicken go into a very hot oven, I can’t help thinking that the oven will need a complete cleaning afterwards. The fat just splatters everywhere.
Nice procedure. I’d go without the brining because I don’t like the way brine changes the flavor and texture of the meat, making it taste processed. ATK should state up front that brining has this effect.