Best Paprika Roasted Chicken Potatoes And Radishes With Salsa Verde Recipes

SHEET PAN SALSA CHICKEN AND POTATOES

Steps:

• Preheat oven to 400F (if you have convection, use it), line a baking sheet with foil for easier cleanup, add the potatoes, evenly drizzle with 2 tablespoons olive oil, arrange the potatoes so the cut side is face down, and bake for 15 minutes.
• Remove the sheet pan from the oven, add the chicken, red peppers, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the cumin, salt, pepper, and toss with a spatula to evenly coat all ingredients. Position potatoes so the cut side is now face up, which will make it easier for the salsa to adhere.
• Evenly spoon the salsa over all ingredients, return sheet pan to the oven, and bake for about 15 minutes, or until potatoes are fork-tender and the chicken is done and cooked through.
• Optionally, evenly drizzle with lime juice and optionally sprinkle with cilantro before serving.

PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

ROAST POTATOES WITH PAPRIKA

Steps:

• Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
• Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
• Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

ROASTED CHICKEN WITH SALSA VERDE

Steps:

• Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
• Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
• Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
• Combine all ingredients and let sit for 2 hours or more for best results.

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.