Emily Carter
Chicken is a versatile dish that can be paired with a variety of sides. When it comes to starch sides, there are numerous options to choose from. Some popular choices include mashed potatoes, roasted potatoes, French onion baked potatoes, sweet potato gratin, and scalloped potatoes. Orzo, rice, couscous, polenta, quinoa, and pasta are also great starch sides. For a heartier option, you could go for tater tots, cornbread stuffing, or bruschetta. Chicken is a blank canvas that pairs well with many different flavors, so you can get creative with your starch sides!
| Characteristics | Values |
|---|---|
| Starch Sides | Potatoes, Rice, Pasta, Couscous, Quinoa, Beans, Bread, Rolls, Chips, Polenta, Gnocchi, Dumplings |
| Potato Variations | Baked, Mashed, Scalloped, Roasted, Smashed, French Onion Baked, Crispy |
| Rice Variations | Pilaf, Orzo, Risotto |
| Pasta Variations | Penne, Penne with Broccoli, Penne with Lemon, Penne with Nuts, Orzo al Limone, Fettuccine Alfredo |
| Other Starch Sides | Cornbread Stuffing, Corn on the Cob, Tater tots, Sweet Potato Salad, Sweet Potato Gratin, Potato Salad, Roasted Broccoli, Parmesan Crusted Brussels Sprouts |
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What You'll Learn
Mashed potatoes
Basic Mashed Potatoes
Start by peeling and cubing your desired amount of potatoes. Place them in a large saucepan or pot and cover with water by about 1 inch. Bring the water to a light boil over medium-high heat. Add a couple of teaspoons of sea salt to the water to enhance the flavour. Cover the pot and cook the potatoes for around 25 minutes, or until they are fork-tender. Drain the water and set the potatoes aside to cool slightly. Transfer the cooked potatoes to a large mixing bowl. Add some butter, milk, or cream, and mash the potatoes using a potato masher or an electric mixer until you reach your desired consistency. Season with salt and black pepper to taste.
Bone Broth Mashed Potatoes
Bone broth mashed potatoes offer a nutritious twist on the classic recipe. To make bone broth, you can use the bones from the chicken you're preparing. Simply remove the meat from the bones and save it for another use. Place the chicken bones in a slow cooker or a stockpot along with some vegetables and herbs. Cover everything with water and cook on high for 2-3 hours, then turn to low for an additional 8-12 hours. If using a stockpot, bring it to a boil and then lower the heat to simmer for 8-10 hours. After cooking, remove the large pieces of bone and vegetables. Strain the broth through a fine-mesh sieve into a bowl. To make the mashed potatoes, follow the basic mashed potato recipe but replace the water with the bone broth. You can also add some sautéed garlic cloves for extra flavour.
Chicken Stock Mashed Potatoes
For extra flavour, you can cook your potatoes in chicken stock instead of water. Simply cube your potatoes and simmer them in a pot with chicken stock, pepper, salt, and onion powder. Once the potatoes are tender, remove them from the burner and mash them with the remaining stock. You can also add some butter or broth while mashing for extra creaminess.
Crispy Chicken and Garlic Mashed Potatoes
This variation involves cooking the potatoes on the same pan as the chicken to save time and effort. Peel and cube your potatoes, then place them in a sealed foil packet on the sheet pan alongside the chicken and other ingredients, such as garlic and green beans. The potatoes will steam inside the foil as the other ingredients roast. Once the potatoes are tender, open the foil packet and transfer the potatoes to a mixing bowl. Mash them with butter, rendered chicken fat from the pan, roasted garlic, and a splash of milk or cream. This method results in creamy and savoury mashed potatoes.
Serving Suggestions
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Rice pilaf
Chicken and rice pilaf is a delicious and comforting one-pan dish that is perfect for a quick weeknight meal or a hearty holiday feast. This recipe combines succulent chicken with fluffy rice, vegetables, and a blend of seasonings, resulting in a flavourful and aromatic meal.
To make chicken and rice pilaf, start by rinsing the rice until the water runs clear, then let it soak in water. In a separate pan, heat some vegetable oil and sauté onions on high heat for 2-3 minutes. Add the chicken to the pan and fry for about 3 minutes, stirring occasionally to brown all sides. You can use any cut of chicken you like for this recipe, including bone-in chicken thighs or chicken on the bone. If using bone-in meat, remember to cook it a few minutes longer.
Next, add the carrots to the pan and fry for an additional 2-3 minutes. Spice things up by adding seasonings like turmeric, black pepper, cumin, chilli flakes, barberries, bay leaves, and salt. Pour in 2 cups of water, bring it to a boil, then cover and simmer on low for about 10 minutes. Adjust the seasoning to your taste.
Now it's time to add the rice. Drain the soaked rice and gently layer it on top of the simmering chicken and vegetables. Be careful not to stir the rice into the mixture, as you want it to steam on top. Nestle a few heads of garlic into the rice, then cover the pot again and let it simmer for about 15 minutes. After the rice has steamed, give it a gentle stir from the edges to the centre just once to distribute the flavours without disrupting the layers too much. If the rice needs more time, let it cook for another 10 minutes.
Finally, fluff the rice and ladle generous portions into bowls. Each serving should include a good mix of golden brown chicken, flavourful vegetables, and perfectly cooked rice. You can also garnish the rice with chopped parsley and enjoy it with sides like pickles, sour cream, and marinated tomatoes.
Chicken and rice pilaf is a versatile dish that can be customised to your taste. You can experiment with different types of rice, such as basmati, brown rice, or even buckwheat. Additionally, feel free to add extra vegetables like bell peppers or tomatoes for extra zest. If you're feeling adventurous, try swapping out the white rice for quinoa to boost the nutrition and add a nuttier flavour. As for spices, paprika, cumin, or a pinch of saffron can take your pilaf to the next level.
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Roasted vegetables
When roasting vegetables, it is best to choose those that will cook in a similar amount of time as the chicken. For example, potatoes, carrots, and onions are hearty vegetables that can withstand a longer cooking time. You can also toss in some softer vegetables like zucchini or bell peppers, but be mindful of their cooking time and add them to the roasting pan accordingly.
To prepare the vegetables, simply toss them in olive oil and season with salt and pepper, or get creative with your favorite herbs and spices. You can also try adding a splash of lemon juice or balsamic vinegar for extra flavor.
The roasting temperature and time will depend on the type of chicken you are preparing and the specific vegetables you choose. As a general guideline, preheat your oven to 400°F. Place the chicken and vegetables on a baking sheet, ensuring they have enough space to cook properly. Roast for 55 to 60 minutes, flipping the vegetables halfway through to ensure even cooking.
Keep in mind that bone-in chicken may take longer to cook than boneless chicken. It is always a good idea to use a meat thermometer to check if your chicken is cooked through. Insert the thermometer into the thickest part of the breast, avoiding the bone, and ensure the internal temperature reaches 165°F.
With these tips in mind, you can experiment with various combinations of roasted vegetables to find your perfect side dish for chicken on the bone. Enjoy the delicious flavors and the satisfaction of a well-rounded meal!
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Starchy veggies
Starchy vegetables, or starchy veggies, are a great side dish to serve with chicken on the bone. Starchy vegetables are a good source of carbohydrates and can add texture and flavour to a meal.
Corn is a classic starchy vegetable that can be served in a variety of ways as a side dish. It can be boiled, steamed, or grilled, and is a great option for a summer barbecue. Corn on the cob is a particularly popular choice.
Carrots are another starchy vegetable that can be prepared in multiple ways to accompany chicken. They can be roasted, sautéed, or boiled, and glazed with a variety of flavours such as honey, apple cider vinegar, or goat cheese.
Potatoes are a versatile starchy vegetable that can be baked, mashed, roasted, or made into a potato salad. Baked potatoes can be prepared in a variety of ways, such as French onion soup baked potatoes or loaded baked potatoes with cheese, bacon, and sour cream. Mashed potatoes are a classic comfort food and can be made even more indulgent with the addition of garlic and herbs. Roasted potatoes are also a popular option, with crispy outsides and soft insides.
Other starchy vegetable options include parsnips, which can be simmered in cream and pureed, and sweet potatoes, which can be made into a sweet potato gratin or a sweet potato salad.
In addition to these options, other starchy sides that can accompany chicken on the bone include rice, quinoa, pasta, and couscous.
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Stuffing
Ingredients
The base of a good stuffing is bread. You can use any type of bread you like, but it should be dried out before using. Cut the bread into cubes and leave them out to dry for a few days, or bake them in the oven at 300°F for about 10 minutes. You will need around 13-16 slices of bread to make 12 cups of dried bread cubes.
For flavour and texture, you can add a variety of ingredients to your bread base. Here are some options:
- Vegetables: onion, celery, and garlic are classic choices, but you can also add shredded carrots or raisins for a touch of sweetness.
- Herbs: parsley, sage, rosemary, and thyme are a delicious combination, but you can also use poultry seasoning, which is a blend of similar herbs.
- Broth: chicken broth adds moisture to the stuffing without making it soggy. You can also use water to adjust the consistency to your liking.
- Butter: adds richness and moisture to the stuffing.
- Eggs: two beaten eggs will help hold the stuffing together and add moisture.
Method
- Mix your dried bread cubes with your chosen vegetables, herbs, and seasonings in a large bowl.
- Pour melted butter over the mixture and stir to combine.
- Slowly add your broth and/or water to the mixture, a little at a time, until the desired consistency is reached. You don't want the mixture to be soggy, so take care not to add too much liquid at once.
- If you are stuffing a chicken, ensure that the mixture has cooled completely before stuffing the chicken and roasting it.
- If baking the stuffing separately, spoon the mixture into a greased baking dish and bake until golden and crispy.
Tips
- You can make the stuffing ahead of time and store it in the fridge for up to two days before baking.
- If you are short on time, you can use boxed stuffing or pre-made rice pouches as a quick and easy alternative.
- Get creative with your ingredients! Stuffing is a versatile dish that can be adapted to your taste preferences and what you have on hand.
There you have it! A delicious and easy-to-make stuffing that will perfectly complement your chicken on the bone.
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Frequently asked questions
Some easy starch sides to make are mashed potatoes, roasted potatoes, baked potatoes, rice, and pasta.
Some starch sides that go well with roast chicken include roasted potatoes, mashed potatoes, rice pilaf, and stuffing.
Some healthy starch sides to serve with chicken on the bone include quinoa, couscous, and roasted broccoli.
Yes, some summer starch sides include pasta salad, couscous salad, and grilled bruschetta.
Yes, some fall starch sides include sweet potato salad, creamy orzo, and French onion baked potatoes.
