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Baked potatoes with rosemary and chicken

Baked potatoes with rosemary and chicken



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I washed the potatoes well and then put them in the hot oven for an hour.

I cut the thighs into small pieces 3-4 cm and marinated them in soy sauce, garlic, hot peppers, curry, thyme, I left them to marinate the night before to penetrate well and be flavored, then I drained them from the marinade and fried them in a pan with very little oil, until they were nicely browned.

I took the potatoes out of the oven after an hour, let them cool for a few minutes, then peeled them and broke them by hand into uneven pieces. In a saucepan I put oil to heat, then I added 2-3 cloves of finely chopped garlic and a few sprigs of rosemary, then I added the pieces of potatoes and left them on the fire to lend their flavors.

I served the chicken potatoes with a cool and good salad of lettuce, tomatoes, cucumbers and pomegranate seeds. A delight…

Great appetite!


Chicken with lemon and baked potatoes

For special occasions, but not only, the following dish can be the ideal option! What would you choose to pair this delicious chicken with lemon and baked potatoes with?

ingredients

10 potatoes
olive oil
salt pepper
rosemary
5-6 chicken breasts
slices of lemon & acircie
raisins

Method of preparation

Wash 10 potatoes, wipe them and put them in the oven, in a large tray, greased with oil.

After about 25 minutes, take them out, peel them, sprinkle them with olive oil.

Boil the water with the chicken breasts, so that the water covers them a little.

Leave them until they are cooked, then remove from the heat and drain the water.

In another large tray, greased with oil, add the potatoes, chicken breasts, sprinkle everything with olive oil, salt, pepper, rosemary. Put fish and pieces of lemon & acircie and sprinkle raisins.

Put it in the oven for a maximum of 20 minutes, until the potatoes, as well as the stalks, get a reddish crust.


Baked chicken with potatoes (recipe with garlic, rosemary, butter)

Preparation for the recipe Baked chicken with potatoes:

For starters, wash the chicken and dry it, including the inside, with a paper towel.

Season the chicken with salt and pepper on the outside and inside.

Cut the lemons in half, as well as the garlic clove.

Insert half a clove of garlic, half a lemon and a sprig of rosemary inside the chicken.

Secure the opening with one or more toothpicks. Grease a pan with a little oil, place the chicken and put the pan in the oven for about 30 minutes.

During this time, wash the potatoes well, drain them and cut them into four or thick slices, if the potatoes are larger.

Put them in a tray, preferably around the chicken, sprinkle salt over the potatoes, sprinkle with two tablespoons of oil and put everything back in the oven for another 20 minutes.

Squeeze half of the remaining lemon. Melt the butter in a saucepan, add honey, a tablespoon of oil and two tablespoons of lemon juice.

Stir and grease (preferably with a kitchen brush) several times the chicken. Put in the pan and the rest of the garlic, lemon and rosemary, leave for about 30 minutes, during which time grease the meat again with the prepared mixture.

A tender, juicy and aromatic steak will come out, which will surely be enjoyed and praised by diners.


What do we need for the rosemary potato recipe?

  • -1 kg of potatoes
  • -2-3 tablespoons olive oil
  • -half a teaspoon of dried rosemary (a sprig if fresh)
  • -1 teaspoon salt
  • -1 clove garlic (optional)
  • -piper, hot peppers (optional)

Peel the potatoes, wash them, cut them into quarters or cubes as desired.

If they are smaller potatoes, they can be left whole. Put in a bowl, put salt, pepper, pepper, oil, garlic and rosemary, mix well and put in a tray lined with baking paper. Put in the preheated oven, bake at 190-200 degrees , after 30 minutes it is checked. They are ready when they are lightly browned on top and soft on the inside (prick them with a fork).

Do not put water at all, do not boil before.

They are absolutely delicious, the appearance is great, they are served anyway: as a snack, main course or side dish. No matter how you serve them, you will not fail.

You can see the step-by-step video recipe for rosemary potatoes here:

Other dishes I recommend (click on the image to see the recipe):

Don't forget the secret ingredient: sprinkle with love and with 2-3 smiles & lt3
Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.


POTATOES WITH ROSEMARY AND OVEN CHICKENS

Because lunch was approaching and I had no food, I said to do something quickly and at the same time. I flipped through a few recipes, inspected the ingredients in the pantry and refrigerator, and stopped at this recipe: rosemary potatoes and baked chicken. The recipe is extremely easy to make and very tasty.

Baking time 1 hour (low complexity)

Amount : 4-5 servings

Ingredient:

  • 4 chicken legs (or whatever part of the chicken you like)
  • 1 kg potatoes (6-7 large potatoes)
  • 2-3 rosemary sprigs
  • Half a lemon
  • 3 cloves of garlic
  • Salt pepper
  • 3 tablespoons oil

Method of preparation:

Peel the potatoes, cut into 4-6 pieces (depending on size) and boil in cold water, along with salt, half a lemon and unpeeled garlic. From the moment the water starts to boil, we keep the potatoes on the fire for another 7-10 minutes. Potatoes do not have to be completely cooked.

We take the potatoes off the heat and carefully drain them in the strainer.

Meanwhile, the chicken was cleaned, washed and sprinkled with salt and pepper.

In a pan put the potatoes together with the oil, salt and pepper to taste, and the rosemary needles cleaned from a twig. Gently mix everything, add the chicken legs, half a lemon and the garlic in the water in which they boiled the potatoes. Add the remaining rosemary sprig to the pan.


1 kg of potatoes
3-4 threads of fresh rosemary
1 teaspoon paprika
1 teaspoon garlic powder
4-5 tablespoons olive oil
salt and pepper

We clean the potatoes, wash them and cut them into cubes. We boil them in salted water and 2 tablespoons of oil. We only boil half of them.
Drain the potatoes and put them in a pan greased with olive oil. Sprinkle with salt, pepper, paprika and garlic powder. From place to place we put the rosemary sprigs. We sprinkle them with olive oil.
Bake for 10-15 minutes. They are very good both consumed as such and as a garnish.

Try this video recipe too


Whole chicken in the oven, with lemon and rosemary

Preheat the oven to 200oC. Wash the chicken very well.

Season it with salt and pepper both inside and out.

Grind half the amount of garlic, along with two sprigs of rosemary, the juice of half a lemon and add the olive oil. Optionally you can add a few chilli flakes, if you want it to come out slightly spicy. Rub the chicken very well with the mixture obtained.

Cut the rest of the garlic in half. Cut the other half of the lemon into slices. Add everything inside the puff pastry, along with the remaining rosemary sprigs.

Bake the chicken for 10 minutes at maximum temperature, then lower the temperature to 190oC and let it cook for an hour - an hour and 20 minutes, or until well penetrated.

How to serve baked chicken with lemon and rosemary

Serve the chicken with a garnish of natural potatoes or mashed potatoes.


What do we need for the rosemary potato recipe?

  • -1 kg of potatoes
  • -2-3 tablespoons olive oil
  • -half a teaspoon of dried rosemary (a sprig if fresh)
  • -1 teaspoon salt
  • -1 clove garlic (optional)
  • -piper, hot peppers (optional)

Peel the potatoes, wash them, cut them into quarters or cubes as desired.

If they are smaller potatoes, they can be left whole. Put in a bowl, put salt, pepper, pepper, oil, garlic and rosemary, mix well and put in a tray lined with baking paper. Put in the preheated oven, bake at 190-200 degrees , after 30 minutes it is checked. They are ready when they are lightly browned on top and soft on the inside (prick them with a fork).

Do not put water at all, do not boil before.

They are absolutely delicious, the appearance is great, they are served anyway: as a snack, main course or side dish. No matter how you serve them, you will not fail.

You can see the step-by-step video recipe for rosemary potatoes here:

Other dishes I recommend (click on the image to see the recipe):

Don't forget the secret ingredient: sprinkle with love and with 2-3 smiles & lt3
Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.


If you like it, share it with your friends!




Ingredient:

4 boneless chicken breasts
14 potatoes smaller than the size of a walnut
Margarine
Karmis Fit Up spices for meat dishes
Parmesan cheese (optional)

For the filling:
2 onions
200g mushrooms
150g chicken breast (I used some strips that fell from the market for stuffing)
100g seedless olives
Finely chopped green parsley to taste
Vegeta to taste
Frying oil

For the sauce:
2 tablespoons margarine
2 tablespoons flour
1 l milk
3 tablespoons sour cream
6 cloves of garlic
vegeta salt and pepper to taste
Karmis Fit Up spices for cheese, eggs and Kefir

Method of preparation:
Peel an onion, finely chop it and put it in a frying pan with oil.


We wash the mushrooms, cut them into slices and add them to the pan in the pan over the onion.


We cut the chicken breast strips into very small cubes and put them in the pan over the onion and mushrooms.


Season everything with vegeta to taste, add the finely chopped olives and parsley, pass the whole composition with the blender, until you get a paste and fill the chicken breasts, in which I made a pocket with a knife beforehand.



Put the stuffed peppers in a bowl and grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes, then put them in a special cellophane bag for baking in the oven.

We peel the potatoes, wash them, grease them with plenty of margarine and season them with Karmis Fit Up spices for meat dishes and add them to the bag next to the chicken breasts. We put it in the oven for 40 & # 8211 50 minutes. 15 minutes before the baking time expires, break the bag and leave it uncovered in the oven to brown a little.



In a frying pan, put 2 tablespoons of melted margarine, add 2 tablespoons of flour and let it brown a little (attention! It must not burn). Over we add milk, Karmis Fit Up spices for cheeses, eggs and kefir and sour cream, then mix with the blender. Add the cleaned garlic cloves and put them on the small grater beforehand and season with salt, pepper and vegeta. Leave everything on the fire for about 10 minutes, stirring constantly, so that it doesn't stick to the bottom of the pan.

Over the chicken breast, we can sprinkle grated Parmesan cheese when serving.


2 comments. Leave new

Hi, I agree with all the ingredients and how to prepare it except margarine. With margarine I ruined the whole recipe. This product should not exist on anyone's table.

It depends on your tastes, Anca. Margarine can be replaced by butter without any problem.


Chicken with coconut and potatoes with rosemary

During this cold weather outside I thought that a food would warm us up and although I generally avoid the association of meat with potatoes, today I made another exception and I made Chicken with coconut and potatoes with rosemary.

6 chicken legs without skin and bone

Chicken: I washed and cleaned the chicken legs well, marinated them in a bowl with soy sauce, garam masala and harissa, where I left them for about an hour, then I placed them in a tray yena with the marinade they stayed in and I sprinkled them with coconut on top.

I put a little oil on them and then put them in the oven over high heat for 10 minutes. I reduced the power of the fire after 10 minutes, I poured a can of water into the tray and I let them penetrate and brown nicely.

Potatoes: I peeled the potatoes, washed them and then sliced ​​them (but not all the way down) from place to place.

I placed them in a tray lined with baking paper and greased with butter, I put in each potato a piece of a bay leaf, I sprinkled over them a few sprigs of rosemary, thyme for color, salt and oil of olives and I put them in the oven for 30 minutes.

After this time, I took out the tray, turned the potatoes over and then put on top of them a piece of baking paper soaked in water and squeezed, to make steam in the tray and to soften the potatoes more easily.

At the end I served baked potatoes with chicken legs and a salad of sour cabbage with olive oil and paprika. A wonderful food for a family Sunday lunch!
Great appetite!