Best 9 Pan Roasted Chicken With Spinach And Smashed Potatoes Recipes

PAN-ROASTED CHICKEN WITH SPINACH AND SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes.
• Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.
• Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
• Transfer chicken and shallots to a platter and heat skillet over medium. Add remaining 1 teaspoon oil and garlic and stir until fragrant, 30 seconds. Gradually add spinach, and toss until wilted, 3 to 5 minutes. Season to taste with salt, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach.

ROAST CHICKEN WITH KIMCHI SMASHED POTATOES

Steps:

• Preheat oven to 450°F. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.
• Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.
• Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
• Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.
• Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.
• Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

ROASTED SPATCHCOCKED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
• Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
• Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
• Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
• Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

ROASTED CHICKEN WITH POTATOES AND SPINACH

Steps:

• Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
• Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
• Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES

Steps:

• For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
• For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
• For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
• Saute 2 cloves of garlic and spinach. Cool down over ice.
• Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
• In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
• For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.

PAN-SEARED CHICKEN WITH GOAT CHEESE MASHED POTATOES

Steps:

• Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
• Preheat oven to 450°F. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
• Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide mashed potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.

ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
• Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
• Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
• Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
• Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
• Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.

RUSTIC GREEK-STYLE ROAST CHICKEN WITH SMASHED POTATOES

Steps:

• Start by preparing the potatoes. This can be done well in advance. Bring a large pot of water to the boil. Add the potatoes, whole and unpeeled and boil, uncovered, for 25 minutes or until very soft. Remove potatoes from the water to a plate until needed. It doesn't matter if they get cold.
• Now, divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast; one quarter to go in the cavity; one quarter to scatter over the chicken; and one quarter reserved for garnish. Strip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks. Leave the remaining herbs intact.
• Now, wash the cavity of the chicken with cold running water and dry the chicken very well, inside and out, with paper towels. Using a pair of kitchen shears or a sharp pair of scissors, trim the wing tips from the chicken as these will burn at the high temperature you're going to cook at.
• Preheat your oven to 240C or 230C fan-forced and make sure there's a rack in the centre, or just below the centre and plenty of room above for the chicken.
• Place the chicken on a plate and, carefully, working from the neck end, slip your finger between the skin and the flesh on the right breast of the chicken, breaking through the membrane and separating the skin from the flesh, being careful not to pierce the skin with your fingernail. Try to wriggle your finger down near the drumstick and separate some of the skin from it too. Repeat for the left breast.
• In a bowl, roughly mix together the butter cubes, the herb leaves you've stripped from their stalks, and the chopped, peeled garlic.
• Using your fingers, push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and, if possible, a little way down towards the drumsticks. It doesn't matter if a bit falls out, you can just shove that into the cavity later.
• Put the chopped, unpeeled garlic and one, 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken. You should now have two bunches each of the oregano and thyme left, and one bulb of unpeeled garlic cloves.
• If using a large lemon, cut in half and squeeze the juice from one half only. If using two small lemons, squeeze one whole lemon. Drizzle the lemon juice over the top of the chicken, and place the squeezed portion/s of the lemon into the cavity.
• Thinly slice the unsqueezed large lemon half, or whole small lemon, and set slices aside.
• Line a large baking pan with silicone (baking) paper. (Be sure to use a pan that will withstand a high heat. Non-stick pans are probably not suitable for this as you may ruin the coating.) Lining the pan is optional, but it makes washing up a lot easier and stops stuff from sticking.
• Place the sliced onion in the base of the pan and place the chicken on top.
• Now, arrange the lemon slices over the top of the chicken, and scatter the unpeeled garlic cloves over the top, being sure to tuck some of the garlic and the lemon slices down between the breast and the leg.
• Sprinkle generously with sea salt and cracked black pepper.
• Now, take the potatoes you cooked earlier and, using a potato masher, push down on each one gently until the skin splits and the potato inside breaks up a bit. Don't worry if they fall apart a little bit. It's supposed to look rustic! They should look squashed but not flattened.
• Now, arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper, then drizzle the potatoes and the chicken generously with olive oil. By all means use extra virgin olive oil if you like it, but it's not essential, ordinary olive oil will do.
• Finally, scatter the remaining herbs over the chicken and the potatoes.
• Spoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf.
• Roast for at 240C or 230C fan-forced, for about 50 minutes to 1 hour or until the chicken is cooked.
• Remove chicken from oven and place on a plate to rest for 10 minutes.
• If potatoes are not quite crisp enough, place them in another pan and return to the oven while you prepare the sauce.
• Now, pick out any obviously burned bits or herb stalks from the baking pan, as well as the onion rings and any bits of lemon that have fallen off the chicken. Discard these bits.
• Using the back of a teaspoon, squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits. Transfer the garlic pulp to a heat proof jug.
• Now, pour the drippings from the pan into the same jug. Don't worry if you haven't got a lot of liquid at this stage, you'll get quite a bit when you cut the chicken.
• Add the chicken stock to the jug.
• Allow this mixture to stand for a few minutes then skim or spoon the excess oil off the top.
• Now, check the potatoes if they're still in the oven and remove if ready, or leave them there if you want them even crispier.
• Now, dust off any burned bits of lemon, garlic or herbs on top of the chicken, divide the chicken into serving portions and pour off any liquid into the jug.
• Add extra lemon-juice, salt and pepper to the jug to taste.
• Heat the sauce in the jug in the microwave until hot.
• Serve chicken, drizzled generously with the hot lemony, garlicky sauce, along with the crispy smashed potatoes and garnish with the reserved herbs.
• A Greek Salad is a perfect accompaniment to this meal.