SHEET PAN CRISPY PARMESAN GARLIC CHICKEN
Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus. This is the perfect meal for your family!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside
- In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, italian seasoning, and garlic powder.
- Salt and pepper the chicken and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
- In two medium sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
- Bake for 15 minutes, then flip the chicken over and add the asparagus and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
Nutrition Facts : Calories 512 kcal, Carbohydrate 30 g, Protein 50 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 175 mg, Sodium 886 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
GARLIC ROASTED CHICKEN AND POTATOES
I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.
Provided by Debi Blair McGinness
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
- Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
- Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
GARLIC-MARINATED CHICKEN CUTLETS WITH GRILLED POTATOES
Serve this Garlic-Marinated Chicken Cutlets with Grilled Potatoes for your next dinner. It's a family-style choice on a big platter, perfect for the next time you're feeding a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
- Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
- Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
- Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 478 g, Fat 17 g, Protein 47 g
ONE SKILLET CREAMY LEMON CHICKEN WITH ASPARAGUS
Delicious, bright, and simple, this lemon chicken recipe is the perfect easy weeknight meal made entirely in just one skillet and in under 30 minutes.
Provided by Katerina | Diethood
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and Italian seasoning and add to skillet.
- Cook chicken for about 6 minutes per side, or until no longer pink.
- Remove from skillet and set aside.
- Add butter to the skillet and melt over medium heat.
- Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
- In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
- Add the prepared sauce to the skillet and bring to a boil.
- Place prepared chicken back in the skillet and lower heat to a simmer.
- Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
- Remove skillet from heat.
- Spoon sauce over chicken breasts and top with lemon slices.
- Garnish with parsley and cheese.
- Serve.
Nutrition Facts : Calories 302 kcal, Carbohydrate 14 g, Protein 31 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 347 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS
Make and share this Simple and Delicious Chicken With Potatoes and Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 49m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
- Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
- Cook the chicken 5-6 minutes on each side until cooked through.
- Remove the chicken to a plate and cover it with foil to keep it warm.
- Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
- Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
- Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
- Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
- Add in the parsley and stir to combine.
- Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.
Nutrition Facts : Calories 637.3, Fat 19.4, SaturatedFat 5.9, Cholesterol 113.9, Sodium 479.3, Carbohydrate 60, Fiber 8.4, Sugar 6.5, Protein 50.5
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
Make and share this Roast Chicken With Potatoes, Lemon, and Asparagus recipe from Food.com.
Provided by Mooseybear
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 478 degrees.
- Place potatoes and half the butter in a shallow roasting pan.
- Season with salt and pepper.
- Roast, tossing once, until potatoes are golden, 20-25 minutes.
- Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken.
- Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
- Serve with pan juices.
CREAMY LEMON GARLIC CHICKEN WITH ASPARAGUS (30 MINUTES!)
It takes less than 30 minutes and just one pan to make this healthy creamy lemon chicken with asparagus. It's perfect for busy weeknights and is super flavorful and just 7g net carbs! The chicken and freshly cooked asparagus are surrounded with delicious lemon garlic cream sauce that's absolutely incredible.
Provided by Layla
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
- Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
- Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.
Nutrition Facts : ServingSize 1 serving (1/4th the dish), Calories 607 kcal, Carbohydrate 10 g, Protein 55 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 245 mg, Sodium 546 mg, Fiber 3 g, Sugar 3 g
SHEET-PAN BAKED PARMESAN CHICKEN WITH ASPARAGUS & POTATOES
This one-pan dinner combines savory Parmesan cheese and panko-coated chicken breast with asparagus and potatoes tossed with spices to create an easy meal the whole family will love.
Provided by Carolyn Casner
Categories Healthy Baked Chicken Breast Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl.
- Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan.
- Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan.
- Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 38.8 g, Cholesterol 93.5 mg, Fat 13.9 g, Fiber 5.2 g, Protein 37.7 g, SaturatedFat 3.6 g, Sodium 626.4 mg, Sugar 3.4 g
BAKED LEMON CHICKEN AND POTATOES RECIPE
Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.
Provided by Jaclyn
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
- In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
- Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
- Spread potatoes evenly over prepared baking sheet.
- Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
- Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
- If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
- Remove from oven and sprinkle remaining parsley over everything and serve.
Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
ROASTED CHICKEN WITH PARSLEY POTATOES AND ASPARAGUS
Steps:
- To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley. Cut the potatoes in half (or quarters, if they are large) and place on a baking pan. Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated. Season with salt and pepper and sprinkle with the chopped parsley. Cover with plastic wrap, and set aside until ready to cook.
- To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard. (Often the innards are packed in a small package and placed inside the main cavity. Sometimes these are placed in the neck cavity, so be sure to check there, too.) Rinse the chicken well and pat dry. Cut off any visible fat around the cavities. Place the chicken in a baking pan with the breast side facing up. Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs. Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper. Cover with plastic wrap and refrigerate until ready to cook.
- To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water. (Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl. Add a few tablespoons of water and cover with waxed paper or plastic wrap.) Refrigerate until ready to cook.
- One and one-half hours before mealtime, preheat the oven to 350°F.
- One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
- One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
- Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
- Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink. If the juices run clear, cover with aluminum foil and let stand for 10 minutes. If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
- Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender. (Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.) Drain off the water.
- Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.
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ROASTED CHICKEN, NEW POTATOES, AND ASPARAGUS - FOOD & …
From foodandwine.com
5/5 Servings 4
- Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
- Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the butter.
- Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.
SHEET PAN BRUSCHETTA CHICKEN WITH POTATOES AND ASPARAGUS ...
From littlespicejar.com
5/5 (16)Category 30 Minute MealsServings 4Total Time 40 mins
- Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle or spray a baking sheet with olive oil or cooking spray.
- Place the chicken on one side of the baking sheet, sprinkle both sides of the chicken with a total of 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon garlic powder.
- On the other side of the baking sheet, add the potatoes and toss with olive oil, vinegar, parmesan, remaining garlic powder, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Pop the tray in the oven for 16-23 minutes or until the chicken is almost firm to the touch, mine was done in exactly 20 minutes. Prepare the bruschetta topping which the chicken roasts. During the last 5 minutes of roasting, move the potatoes over and add the asparagus, sprinkle a tiny pinch of salt and pepper, and continue roasting.
- Remove the baking sheet from the oven, turn the broiler on, add a slice of mozzarella cheese to each chicken breast and place the baking sheet back in the oven for 1-2 minutes or until the mozz becomes all bubbly. Keep an eye on it though, you don't want to walk away.
CHICKEN, NEW POTATO AND ASPARAGUS TRAYBAKE RECIPE - NETMUMS
From netmums.com
4/5 (1)Category Spring RecipesCuisine BritishTotal Time 1 hr 5 mins
- Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in amongst the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 minutes.
- After 50 minutes, toss the asparagus into the pan and give it a shake so the spears nestle in amongst the cooking chicken and potatoes. Cook for a further 8 minutes. Check that the chicken is cooked and the veg is tender.
- Pick out the roasted garlic and squeeze the soft centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic.
SWEET-AND-SPICY CHICKEN WITH ROASTED SWEET POTATOES AND ...
From countryliving.com
5/5 (3)Servings 4Cuisine AmericanTotal Time 1 hr
- Season with salt and pepper. Combine chili-garlic sauce, lime zest and juice, and ginger in a bowl.
ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (5)Total Time 25 minsCategory DinnerCalories 239 per serving
- Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
- Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
- Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 5-10 minutes on low heat or until chicken is fully cooked. Squeeze lemon juice over top.
ROSEMARY CHICKEN WITH GARLIC MASHED POTATOES AND ASPARAGUS ...
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5/5 (2)Total Time 29 minsServings 4Calories 595 per serving
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4.6/5 (11)Total Time 40 minsCategory Side DishesCalories 232 per serving
- In a large bowl, toss halved potatoes with 2 tablespoons of the avocado oil, and half the balsamic, garlic powder, salt and pepper.
- Spread the potatoes out onto the baking sheet and roast for 20 minutes, tossing once halfway through.
- Meanwhile, add asparagus and remaining oil, vinegar and seasonings to the same bowl and toss to combine.
CREAMY CHICKEN AND ASPARAGUS - RECIPES | PAMPERED CHEF ...
From pamperedchef.ca
5/5 (2)Servings 6
- Heat 1 tbsp (15 mL) of the oil in the Rockcrok® Everyday Pan over medium heat for 5 minutes.Season the chicken with the paprika and
- ½ tsp (2 mL) of the salt.Cook the chicken until lightly browned, 2–3 minutes per side; set aside (the chicken will not be fully cooked).Meanwhile, finely chop the shallot and garlic in the Manual Food Processor. Add the shallot, garlic, and remaining oil to the pan and cook until the shallot and garlic are translucent, 1–2 minutes.Add the broth, cream cheese, and remaining salt. Cook for 2 minutes, stirring continuously to melt the cheese; remove from the heat.Nestle the chicken into the sauce. Top with the asparagus and lemon slices.Microwave, covered, until the chicken
ROASTED CHICKEN, NEW POTATOES, AND ASPARAGUS RECIPE ...
From myrecipes.com
4/5 (1)Servings 4
- Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
- Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the butter.
- Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.
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CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE - MYRECIPES
From myrecipes.com
5/5 (34)Total Time 40 minsServings 4Calories 289 per serving
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
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BAKED GARLIC PARMESAN CHICKEN AND POTATOES – QUEEN …
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From foodnetwork.ca
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From yummly.co.uk
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From nancysrecipes.weebly.com
RECIPES/CHICKEN-WITH-GARLIC-POTATOES-AND-ASPARAGUS.JSON AT ...
From github.com
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