One Pan Oven Roasted Chicken
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February 2, 2015One Pan Oven Roasted Chicken
This one pan oven roasted chicken is the ultimate one-pan dinner; incredibly juicy chicken with meltingly tender, flavor-packed sides.
Ingredients
Directions
Position a rack in the center of the oven and heat the oven to 450F.
In a large oven- and stovetop-safe roasting pan, toss the chicken pieces and garlic with 1/4 cup olive oil. Squeeze the lemon around the chicken and add the lemon quarters to the pan. Place all the chicken skin side up and generously season with salt, pepper, and granulated onion. Roast the chicken for 10 minutes, then lower the temperature to 375F and roast for another 20 minutes.
Add the artichokes, potatoes, and rosemary to the pan, and toss in the pan sauces. Position the chicken so it remains skin side up, and continue to roast for about 30 minutes, or until the chicken is browned and no longer pink in the center.
Discard the lemon and rosemary, transfer the chicken and vegetables to a warm serving platter, and tent with foil.
. Add the wine to the roasting pan, bring it to a boil on the stovetop, scraping the sides and bottom of the pan to releases the bits and pieces. Reduce to about 1/2 cup. Add the heavy cream and lower the heat. Cook until the sauce thickens, about 3 minutes. Season to taste. Pour over the chicken and vegetables, garnish with the basil, and serve.
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Ingredients
Directions
Position a rack in the center of the oven and heat the oven to 450F.
In a large oven- and stovetop-safe roasting pan, toss the chicken pieces and garlic with 1/4 cup olive oil. Squeeze the lemon around the chicken and add the lemon quarters to the pan. Place all the chicken skin side up and generously season with salt, pepper, and granulated onion. Roast the chicken for 10 minutes, then lower the temperature to 375F and roast for another 20 minutes.
Add the artichokes, potatoes, and rosemary to the pan, and toss in the pan sauces. Position the chicken so it remains skin side up, and continue to roast for about 30 minutes, or until the chicken is browned and no longer pink in the center.
Discard the lemon and rosemary, transfer the chicken and vegetables to a warm serving platter, and tent with foil.
. Add the wine to the roasting pan, bring it to a boil on the stovetop, scraping the sides and bottom of the pan to releases the bits and pieces. Reduce to about 1/2 cup. Add the heavy cream and lower the heat. Cook until the sauce thickens, about 3 minutes. Season to taste. Pour over the chicken and vegetables, garnish with the basil, and serve.