Best 6 Braised Lemon Saffron Chicken And Potatoes Recipes

In the culinary realm, braised lemon saffron chicken and potatoes stand as a tantalizing dish that embodies a harmonious blend of flavors, textures, and aromas. This delectable creation promises a journey of taste, where the tender chicken, imbued with the vibrant essence of saffron and lemon, mingles seamlessly with the earthy notes of potatoes, all enveloped in a luscious braising liquid. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through the culinary steps, providing insights and tips to ensure a successful and flavorful outcome.

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BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
Season with black pepper and serve with rice or pita to soak up the lemony juices.

BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS

Braise-Roasted Chicken with Lemon and Carrots image

A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

Provided by hello angie

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h25m

Yield 5

Number Of Ingredients 10

Ingredients

1 (5 pound) whole chicken
salt to taste
3 tablespoons olive oil
1 small onion, thickly sliced
1 cup light beer
1 ½ cups chicken broth, or more as needed
6 carrots, cut into long pieces
1 lemon, sliced
2 teaspoons dried rosemary
1 teaspoon dried thyme

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
Slice chicken and serve with sauce.

Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 40m

Number Of Ingredients 10

Ingredients

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

LEMONY ROASTED CHICKEN AND POTATOES

Lemony Roasted Chicken and Potatoes image

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
1 large onion, coarsely chopped
1 medium lemon, halved and sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
1 teaspoon pepper, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks (about 1 pound)
1 teaspoon paprika
6 cups fresh baby spinach (about 5 ounces)
Lemon wedges, optional

Steps:

Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.

BRAISED LEMON CHICKEN

Braised Lemon Chicken image

Make and share this Braised Lemon Chicken recipe from Food.com.

Provided by evelynathens

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 chicken thighs (bone in, skin on)
1/2 cup balsamic vinegar
1 tablespoon olive oil
1 1/4 cups chopped shallots
2 cloves garlic, peeled and minced
2 lemons, rinsed,halved lengthwise,and thinly sliced
1/4 cup vermouth or 1/4 cup dry white wine
1 teaspoon herbes de provence

Steps:

Rinse chicken and pat dry.
Trim and discard pockets of fat.
In a bowl, mix vinegar and oil, and season to taste.
Add thighs and turn to coat.
Cover and chill 1 hour.
After 1 hour chilling time, preheat oven to 350F while continuing with recipe.
Set a 5 to 6 quart ovenproof pan with lid over medium-high heat.
Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan.
Turn as necessary to brown on both sides, 4 to 6 minutes total.
Transfer chicken to a rimmed plate and lower heat under pan.
Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes.
Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.
Cover pan.
Transfer to preheated oven and bake until chicken is very tender when pierced, 30 to 45 minutes.
Add salt and pepper to taste.
Spoon into bowls to serve.

Nutrition Facts : Calories 402, Fat 25, SaturatedFat 6.5, Cholesterol 118.4, Sodium 121.4, Carbohydrate 17, Fiber 0.8, Sugar 5.5, Protein 26.2

Tips:

For the best flavor, use fresh lemons and saffron threads.
If you don't have saffron threads, you can use 1 teaspoon of ground saffron.
To make the chicken more flavorful, marinate it in the lemon-saffron mixture for at least 30 minutes before cooking.
Sear the chicken thighs in a large skillet over medium-high heat until browned on all sides. This will help to seal in the juices and flavor.
Add the lemon-saffron mixture, chicken broth, and potatoes to the skillet and bring to a boil. Then, reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
Serve the chicken and potatoes over rice or couscous, and garnish with fresh parsley or cilantro.

Conclusion:

This braised lemon-saffron chicken and potatoes recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the potatoes are creamy and soft, and the lemon-saffron sauce is rich and tangy. This dish is sure to be a hit with your family and friends.