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- Meat and poultry
- Cuts of chicken
- Chicken thigh
This is a one pan meal that's in the oven in 15 minutes. Kids just love this!
1233 people made this
- 8 chicken thighs
- 6 small red potatoes, quartered
- 120ml extra-virgin olive oil, or as needed
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh oregano
- 2 teaspoons chopped garlic
- salt and pepper to taste
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat the oven to 190 C / Gas mark 5.
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or swiss roll tin. Sprinkle with rosemary, oregano, garlic, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Reviews & ratingsAverage global rating:(1278)
Reviews in English (899)
Used different ingredients.I used baby new potatoes and added thinly sliced onion and sliced carrots(which I served together).I also added a splash of balsamic.Very tasty!-12 Aug 2010
A very simple but enjoyable dinner. I had to drain the fat out of the dish after cooking for the one hour stated as the potatoes hadn't gone very crispy. Once this was done they improved nicely.-23 Nov 2017
This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh rosemary, it's worth it!I used chicken breasts since that's what we prefer. I halved them lengthwise like large chicken tenders. I mixed everything up as directed in step 2 but I baked the seasoned potatoes for 30 minutes then added the chicken to the same pan for the last 30 minutes. Since I was using smaller pieces and white chicken, I didn't want the chicken to dry out by cooking for an entire hour.It was PERFECT! The chicken provided some extra juices that made the potatoes to die for.I'll be making this again soon. We all loved it!-21 Jun 2007
Baked Rosemary Carrot Chips
Crispy and sweet Baked Rosemary Carrot Chips make a delicious and healthy low calorie side dish that can easily be made in place of potato chips, french fries, and other high calorie sides. They are also gluten free, Paleo, Whole30, and clean eating friendly so they can work for almost any diet!
Carrot chips and fries are one of my current obsessions when it comes to side dishes. Not only are they healthier than traditionally baked fries made with potatoes, but they also cook much quicker and are slightly sweet, which I love. You can make them with virtually any combination of herbs, spices, and oils to match whatever you are serving. One of my favorites is the version I am sharing today with fresh rosemary and garlic powder since I love the flavor of the earthy rosemary with sweet carrots. However, there are so many different options and you can create endless flavor combos to match any meal or palette.
When making baked carrot chips there are a few very important things to keep in mind to get the best end product:
- For crispy chips, the carrots have to be cut very thin. The best way to do this is with a mandolin, but you can also use a sharp knife. Another option is to use a vegetable peeler to make longer carrot chips, but since these are so thin they will likely cook more quickly.
- Choose larger carrots if possible to get a nice size chip. When you cut the chips on the diagonal using a mandoline or a sharp knife, you get a lager chip if you use a bigger carrot.
- Cover the baking sheet with parchment paper for easy cleanup and to make sure the chips don't stick. Since these cook relatively quickly and are delicate, the parchment ensures you won't end up with carrots sticking to your baking sheet or breaking apart.
- Don't be afraid of spice! There are so many fun ways to season these up! Everything from cinnamon and sugar for picky kids to tons of curry powder and cayenne for adults who love spice.
So just once, suspend the horror of a recipe that involves "Coating with mayonnaise" and give this one a try. I promise, you won't be let down. I'd LOVE to hear what you think of it in the comments!
Also, if you love the items I used in this post, you can check them out here, and I receive a very small kickback ( at no extra cost to you ), if you buy something:
- 12 chicken wings
- 4 cloves garlic, minced
- 4 Tablespoons chopped rosemary
- 1 Tablespoon ground black pepper
- 1 Tablespoon kosher salt
- 1 1/2 Cup apple juice
- 1 Cup hickory-smoked wood chips
- 1 lemon
Separate the wings with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock. Mix the fresh rosemary with minced garlic, black pepper, and kosher salt. Toss the wings with the garlic mix in a large bowl and refrigerate.
Meanwhile, soak 2 cups of hickory smoked wood chips in apple juice for 25 minutes. Light a charcoal grill to medium heat, about 225-250 degrees, and pile coals on one side. Once the grill is hot and smoking, place the soaked wood chips onto the coals. Let the chips sit and heat up for 5 minutes. Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for another 15 minutes. Remove from grill, squeeze with fresh lemon, and enjoy.
- About 1 tsp. kosher salt
- About 1 tsp. pepper, divided
- 2 tablespoons plus 1/2 tsp. chopped fresh rosemary
- 1 ½ tablespoons olive oil, plus more for baking sheet
- 4 boned, skinned chicken breast halves (or 2 large about 1 1/2 lbs. total), pounded to an even 1/2-in. thickness
- 5 ounces applewood-smoked bacon, chopped
- ½ cup finely chopped shallots
- ½ cup golden raisins
- ½ cup Viognier or other fruity but dry white wine
- 2 bunches (8 oz. total) arugula, ends trimmed, or 2 qts. loosely packed baby arugula
Preheat broiler with rack set 3 in. from heat. Combine salt, 3/4 tsp. pepper, 2 tbsp. rosemary, and the oil. Oil a rimmed baking sheet. Rub chicken all over with rosemary mixture and put on baking sheet.
Brown bacon in a 12-in. frying pan over medium-high heat, stirring often, 5 to 8 minutes. Transfer to paper towels with a slotted spoon. Pour fat into a heatproof container, then spoon 2 tbsp. fat back into pan.
Broil chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
Meanwhile, cook shallots in bacon pan over medium heat, stirring often, until softened and lightly browned, 5 to 8 minutes. Add raisins and wine to pan bring to a boil and cook, stirring occasionally, until about 3 tbsp. liquid is left, 1 to 2 minutes. Stir in remaining 1/4 tsp. pepper and 1/2 tsp. rosemary.
Remove from heat and add arugula and bacon. Toss very gently to coat (pan will be very full use a bowl if you like). Season to taste with salt and pepper. Transfer salad to a platter and arrange chicken paillards on top.
Try a new twist on everyone's favourite comfort food, like our halloumi fries. Or, tuck into classic dishes like fish & chips, steak & chips or cheesy chips.
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Sheet Pan Lemon Rosemary Chicken
SHEET PAN CHICKEN DINNERS! Is there anything better? The answer to that is NO. Definitely not.
This is a sheet pan dinner with all the good stuff – bone-in, skin-on chicken thighs, baby pee wee potatoes, and crispy kale all tossed in lemon slices, garlic, thyme and rosemary.
See, I told you. ALL THE GOOD STUFF.
Now I wish I could tell you that you could throw everything on the sheet pan and roast. But the chicken needs a quick little sear on the stovetop first (I know, it’s an extra step but SO SO worth it). From there, you can roast your chicken + potatoes at the same time, adding in your kale bits at the very end so they don’t get overcooked and shriveled. We want them as crisp as possible.
Stay safe, stay healthy, stay positive. We will get through this quarantine/shelter-in-place! With comforting, hearty chicken sheet pan dinners, of course.
Cooking On A Budget
This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.
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Crispy Chicken Under a Brick
For me one of the best parts of a cooked chicken is the crispy skin. I am blaming my mother for this one - doesn't everyone blame their mother for something? She used to bake chicken wings in the oven and we all "fought" over any of that well seasoned, crispy outer skin that remained on the sheet pan after the wings were pulled off. And, we clamored for the crispy skin of a whole roasted chicken or turkey that had been carefully basted and baked in the oven. That was when my love affair with poultry skin began.
- 1 four pound whole chicken
- 4 garlic cloves - finely minced
- 1/4 cup Olive Oil
- 1 tbsp. Paprika
- 3 sprigs fresh Rosemary - leaves finely chopped
- 3 tbsp. fresh Parsley - finely chopped
- 1 tsp. crushed red pepper flakes
- 1/2 cup white wine
- 1 cup chicken broth
- Wash the chicken under cold water and pat the whole chicken dry with paper towels. Remove the backbone and press down on the chicken to crack the breast bones. Remove the wing tips.
- Next, salt and pepper both sides of the chicken. Place the chicken in a plastic bag, or a container as shown in the picture. Combine all of the marinade ingredients and rub all over the chicken. Marinate in the refrigerator for at least an hour, or overnight. Just prior to cooking, remove the bird and allow it to come to room temperature. Tie the legs together with butchers twine.
- Coat a large saute pan, a heavy duty skillet or roasting pan with olive oil. Lay the chicken skin side down in the pan. Place another heavy duty skillet or pan lid on top of the chicken along with the bricks and over moderate heat cook the chicken about 5-8 minutes to deeply brown the skin.
- Flip the bird over and cook the other side for 2 minutes. Flip it back over and place the whole thing (bricks and all) in a preheated 400° oven. Cook for about an hour - until the internal temperature reaches 160 degrees.
- Remove from the oven and place the chicken on a platter and cover with foil to keep warm while you are making the pan sauce.
- Take out some of the fat, then over medium heat de-glaze the roasting pan with 1/2 cup white wine, stir and allow this to reduce by half.
- Then add in 1 cup chicken broth, stir and simmer to incorporate all of the flavors and reduce the liquid to half. Spoon this flavorful sauce over the plated chicken.
I had some rosemary left and used the parsley from my garden, however I figured approximately how much it would cost if you had to purchase fresh herbs to make this. This still is a very inexpensive chicken dish at $7.85 and it feeds 4-6 people. The melon was $2.50 for a whole melon on sale and the parslied potatoes cost about $2.20 to make.
Hint: whenever you decide to make a recipe that calls for fresh herbs, look for other recipes that you can use those herbs in. It makes it worth the extra dollar or so you spend on them or purchasing a big bunch of fresh parsley. My store carries little plastic containers of a small amount of the herbs. Very convenient.
Kenneth Avery from Hamilton, Alabama on June 11, 2018:
Kathy -- thank you for publishing a food item that us who are watching the weight can eat. I appreciate your work. Keep it up.
Rose Jones on November 29, 2015:
Veggie crisps are a luscious treat - and they are so healthy.
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on September 26, 2015:
peachpurple I have not ever tried drying them under the sun and would love to know if you tried that and how it worked. The nice thing about the sweet potatoes is they are much drier than a potato and so I have not encountered this before. Please let me know about your experiences - I would love to hear about them.
peachy from Home Sweet Home on September 26, 2015:
once you peel the potato into thin slices, do you dry them under the sun before deep fry?
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on September 09, 2015:
Larry, You will have to tell me how they turn out when you try them. I made a batch last weekend, they didn&apost last a day - they were quickly enjoyed.
Larry Rankin from Oklahoma on September 09, 2015:
Haven&apost made my own chips before. Looks wonderful.
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on February 04, 2015:
peachpurple could you tell me more about your question. I don&apost think I understand and would like to help you enjoy these delicious chips!
peachy from Home Sweet Home on February 04, 2015:
crispy, makes my tummy rumbling, should i dry them under the sun first?
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on January 06, 2015:
Thanks rebeccamealey hope you and your family and friends enjoy them - I made a batch over the weekend, set a big bowl out and they disappeared. Thanks for the pin and the comments. Enjoy!
Rebecca Mealey from Northeastern Georgia, USA on January 06, 2015:
This sounds great! And I love sweet potatoes. Pinned to my Healthy and Delicious board!
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 31, 2014:
Thank you for the comments and angels - peace
Patricia Scott from North Central Florida on December 31, 2014:
What a clever way to prepare sweet potatoes. I have made chips from regular potatoes but not from sweet ones. I will have to give this a try.
Thanks for sharing and pinning.
Michael Higgins from Michigan on December 27, 2014:
Thanks for sharing. We are going to give this a try!
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 27, 2014:
MartieCoetser - Thank you for stopping by and I hope you enjoy the chips - I am making some today to go with chili.
Martie Coetser from South Africa on December 27, 2014:
I have never tried to make chips with sweet potatoes. Will do this before the end of this year. Thank you for the recipe and guidelines, Kathy!
Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 27, 2014:
suzzycue Thanks so much for the share, I use my cast iron Dutch oven exclusively for deep frying, it gets to a great high hot temp and cooks evenly. Enjoy and thanks for stopping by.
RTalloni on December 27, 2014:
Susan Britton from Ontario, Canada on December 27, 2014:
Wow what a great idea and I have a cast iron dutch oven that I never thought to use as a deep fryer. Awesome and I love sweet potatoes so this is on my need to try list and I am sharing.