Roast is a universal dish that most residents of our country are happy to see on their table. Its main highlight lies not only in the delicate, unique taste of the dish itself, but also in the ease of its preparation. This dish can be prepared from any type of meat, be it lamb, chicken, beef or pork, and in each version it will turn out excellent. However, each type of meat has a unique aroma and unique taste, which implies the use of different methods for preparing the dish.
Most housewives know how to properly cook roast chicken with potatoes. After all, chicken meat is especially revered by both women and men. Chicken has a spicy aroma, delicate taste, low calorie content, and at the same time contains the maximum amount of nutrients necessary for the human body.
Step-by-step video recipe
Roast chicken with potatoes has been prepared since ancient times, and its recipe has been passed down from generation to generation. Over time, it changes, is adjusted and acquires new nuances. However, the essence of the dish remains the same - it is a combination of stewed chicken meat and potatoes.
The popularity of the dish is also influenced by the fact that chicken meat is a complete source of protein, as well as amino acids essential for any body. Therefore, chicken is part of any diet, and its broth is considered the best medicine for food poisoning and colds.
So, now it remains to take a closer look at the classic recipe for roast chicken with potatoes.
Cooking roast chicken with potatoes begins with preparing the chicken itself. It needs to be cut into small pieces with special scissors. Next add salt and pepper. Chicken meat should be simmered in a saucepan with 3-4 tablespoons of vegetable oil for about 30-40 minutes. After this, add onions and carrots (finely chopped) to the pan with the chicken and simmer for another 5 minutes.
The potatoes should be cut into 4 parts, after which they can be stewed along with meat and vegetables. Add hot broth or regular boiled water to the pan and bring to a boil. Then add bay leaf for flavor, cover with a lid and simmer until fully cooked over low heat.
The roast chicken with potatoes is ready and now you can start treating your family members or guests. We are sure that the result will pleasantly surprise them.
If desired, this classic recipe can be slightly diversified by adding, in addition to the main ingredients, for example, prunes, smoked sausages or mushrooms. Additional products can be selected according to your own culinary preferences; the main thing is to know when and how much to add them to the main dish.
For example, roast chicken with mushrooms involves exactly the same cooking recipe as the previous one. The only difference is that at the final stage, frozen or fresh champignons are added to the dish and stewed along with the rest of the ingredients. Mushrooms will add a special flavor to the roast and will not harm its taste at all.
Roast chicken with potatoes will be more flavorful and juicy if you cook it in special pots. This cooking method is especially popular now. Indeed, in addition to the fact that the dish turns out noticeably tastier, it also decorates the table, which is important both for a regular lunch and for a festive dinner. Cooking in pots is not at all difficult, you just need to put all the ingredients in a dish in layers and put it in the oven to bake.
An easy to prepare, simple, tasty and nutritious dish - roast chicken. Stewing, in general, is a relatively healthy, at least gentle, method of heat treatment of food; in addition, chicken meat is easily digestible.
Let's look at how to cook roast chicken. There are many methods and recipes known, which is not surprising, since on average in the world people eat chicken more often than any other meat.
This is a hearty and nutritious dish. Perfect for a family lunch or dinner.
Ingredients:
Preparation
Saute the peeled and finely chopped onion in a cauldron with melted chicken fat or vegetable oil. Add chopped carrots. Simmer for 5 minutes and add meat. Cook everything together, stirring occasionally, for 20-25 minutes over low heat, adding a little water if necessary. Add peeled and chopped potatoes and add water. Season with dry spices. Simmer until the potatoes are ready (that is, another 20 minutes). Towards the end of the process, add tomato paste. Place the finished dish on plates and season with chopped garlic and herbs. Serve with light table wine.
On a weekend or when a small number of guests arrive, you can get a little more sophisticated and cook it in the oven with chicken, vegetables and mushrooms.
Calculation of products for 4 servings.
Ingredients:
Preparation
Melt the chicken fat in a frying pan (there should not be enough of it) and sauté the chopped onions and carrots. Simmer for 5 minutes and add sliced mushrooms. Cook covered for 15 minutes, stirring with a spatula. Season with dry spices and transfer to pots. Add chicken meat and chopped potatoes, beans, and sweet peppers to each. Add a little water, cover the pots with lids or foil and place in a preheated oven for 40-50 minutes.
Serve the roast in pots, seasoning with chopped herbs and garlic. It’s a good idea to add a little sour cream to each one. This delicious dish can be served with berry liqueur as an aperitif, dark beer or light table wine.
Nowadays, many busy people (at least on weekdays) prefer to cook food in a slow cooker.
Ingredients:
Preparation
It is better to divide the process into two phases.
First, sauté finely chopped onions and carrots in chicken fat in a frying pan. Add the mushrooms and simmer everything together for 15-20 minutes, stirring.
Transfer the contents of the frying pan into the multicooker bowl. Add chopped potatoes, dry spices and the required amount of water. Add some salt and mix. Let’s select the “Extinguishing” mode and set the time to about 50-60 minutes. Place the finished roast on plates and season with chopped garlic and herbs.
This wonderful and incredibly tasty roast chicken will quickly become a favorite dish in the family, especially for poultry lovers. It is perfect for a casual but certainly enjoyable dinner or lunch. Preparing homemade roast is easy and simple, using fairly affordable and budget-friendly products. There is no need to talk about the flavor combination of potatoes and chicken, especially since stewing together makes the dish unique and aromatic.
For roasting, meat from any part of the chicken is suitable, depending on the preferences of the household (you can take the whole carcass and chop it or use just the drumsticks). It is very convenient that the main meat dish along with a side dish is prepared at one time - this significantly saves time, and the taste comes out bright and rich. In any case, such a worthy treat will not leave anyone indifferent and this roast will definitely take root in your kitchen.
Cut the bird into portions
and fry over moderate heat for 10 - 15 minutes on each side until beautifully browned.
Separately, in a deep frying pan, fry the potatoes, cut into medium slices, until soft and almost ready, stirring occasionally.
In parallel with this, sauté the vegetables cut into strips (depending on the season, the composition may change) until the onion is transparent, this will take 7-10 minutes.
Hello friends and blog guests. All children and adults love homemade chicken roast. And when I have a culinary crisis, this is the dish I cook. In terms of quantity, it turns out to be a lot, and you can cook it in a variety of ways, but it will still turn out very tasty and satisfying.
Chicken meat is very versatile and it is very difficult to spoil the dish when cooking. But few people know how to make chicken dishes even tastier.
Previously, I shared with you my favorite recipes. Today it's the chicken's turn.
Below I will share with you the most delicious recipes for preparing your favorite poultry with potatoes in various ways.
To surprise your guests with an original presentation, I recommend cooking chicken with potatoes in clay pots.
Roast chicken with potatoes in pots After all, there is nothing simpler, just prepare the necessary products, load them into pots and put them in the oven. And voila, in an hour you have a full dinner on the table.
Ingredients:
Preparation:
1. Cut the chicken and potatoes into large pieces.
2. Cut peppers, tomatoes and carrots into thick strips.
3. Cut the onion into half rings.
4. We begin to lay out all the ingredients in layers in a pot: chicken meat, potatoes, peppers, tomatoes, carrots and onions.
5. We are left with half an empty pot. Again, layer all the ingredients one by one.
6. At the very end, lay out the mushrooms cut into 4 parts.
7. Salt and season with spices to taste. Pour 150 ml of water, cover the pots with lids, put them in a cold oven and set the temperature to 180 degrees. Bake for 1 hour.
The pot roast is ready. To keep the dish warm, do not remove the pots from the oven until guests arrive.
If you want to achieve a golden brown crust, remove the lids from the containers and keep them in the oven for another 10 minutes.
This Jewish recipe was suggested to me by a friend of mine. Not everyone in their family likes to eat potatoes, so she prepares this dish this way.
To prepare this roast, we only need two simple ingredients and a secret ingredient. Let's cook it and try it soon.
Ingredients:
Preparation:
1. Cut the onion into large cubes and place in a pan with heated oil. Immediately add soda to the onion. Simmer over low heat for 3-5 minutes.
Are you wondering why you add soda to the onions during frying? This way the onions cook faster and release more juice. And the chicken absorbs this juice faster and more, thereby turning out much juicier.
2. Cut the chicken into portions and place in a pan with onions. Salt and pepper to taste. Leave to simmer over low heat for 45 minutes, turning the meat occasionally.
This is a very simple recipe, and the dish can be served with any side dish. How do you like this unusual roast recipe? Please answer in the comments if you would cook it this way.
The recipe for chicken with potatoes in pots is undoubtedly very tasty, but the roast can be cooked in the oven on a regular baking sheet or in a special form.
Insanely delicious chicken is obtained according to a gypsy recipe. Your family and guests will certainly appreciate this recipe and ask for more.
Ingredients:
Preparation:
1. Cut the chicken into portions and place on a baking sheet.
2. Cut carrots and garlic into thin rings.
3. We also cut the potatoes into circles 1-1.5 centimeters thick.
4. Cut the onion thinly into half rings. Place all the vegetables on a baking sheet with the meat.
5. Pour all the mayonnaise on top of the meat and vegetables and mix everything thoroughly so that the mayonnaise is evenly distributed.
6. Cover the baking sheet with foil and make several holes in it to allow steam to escape. Place the baking sheet in an oven preheated to 180 degrees for 45 minutes.
7. Then remove the foil and put it back in the oven for 10 minutes so that the meat and vegetables get a golden brown crust.
It is better to salt a dish cooked in the oven at the very end, since salt takes a lot of juices from the meat and it becomes dry.
The chicken and potatoes came out of the oven very juicy and soft. Bon appetit!
Nowadays, multicookers have become an excellent replacement for conventional stoves. It's no secret that you can cook any dish in it, and roast chicken is no exception.
Roast chicken with potatoes in a slow cooker Don't forget to change cooking modes, otherwise your dish could easily burn
Ingredients:
Preparation:
1. Chop the onion into half rings and fry in a multicooker in hot oil. Pre-set the frying mode on the multicooker.
2. Cut the chicken meat into small pieces and fry along with the onion.
3. When the chicken is fried, add tomato paste, salt, spices to the slow cooker and mix.
4. After a few minutes, add the potatoes and add half a glass of water.
5. Add starch to thicken the dish and make it with gravy. Set the timer for 25 minutes in multi-mode.
The multicooker dish turns out very flavorful. It should be served in portioned plates decorated with lettuce and fresh herbs.
If you want to prepare a quick and tasty dinner for your family, the easiest way to do this is in a frying pan.
Today for you I have selected a video recipe for cooking roast chicken in a frying pan from an amateur blogger. I hope you'll take note of some of her tricks. Let's begin.
If you like chicken and potatoes with a crispy crust, do not cover the pan with a lid, as all the moisture will evaporate
In the eastern regions of our homeland, as well as in Asian countries, many dishes are prepared in a cauldron. It is more convenient to cook for a large family in a cauldron, since the food comes out much larger than in a regular frying pan.
You can also take the cauldron with you outdoors and cook your favorite chicken roast in the fresh air. I just love big and noisy outings into nature and cooking for the whole group.
Ingredients:
Preparation:
1. We start cooking by cutting up chicken carcasses. Cut the meat into portions.
2. Crush the garlic cloves and chop finely.
3. Add garlic, salt and pepper to the bowl with the meat. Stir and leave to marinate for 30 minutes.
4. Cut the onion into half rings.
5. Cut the carrots into strips.
6. Also chop the pepper so that you get straws the size of carrots.
7. Cut the tomatoes into slices into 6-8 pieces.
8. Shred the green onion feathers into rings.
9. Pour about 100 ml of vegetable oil into a cauldron and fry the onion in it for three minutes.
10. Place the marinated chicken meat into the cauldron, mix everything thoroughly and fry until golden brown.
11. It’s the turn of vegetables. Add carrots and potatoes, cut into two parts. Add some water.
12. After 20 minutes of stewing, add tomatoes and peppers. Salt, pepper and mix everything thoroughly.
In 15 minutes our dish is ready. Decorate with green onion on top. Roast cooked in nature is perfect for country gatherings.
You can add a lot of herbs and spices to chicken cooking, for example, some people add paprika to the dish, but I prefer Provençal herbs. Feel free to experiment and leave your comments below. It will be very interesting to find out what other ingredients you can use to make this dish.
Bon appetit and all the best!
Everyone loves potato dishes. But this vegetable appeared in Russian cuisine only at the beginning of the 19th century. Before this, turnips occupied its place in the classic Russian menu. Nowadays, potatoes are included in the list of weekly products of the average Russian family. The high calorie content, availability of the product and ease of preparation make it indispensable on our tables. Potatoes can be used to bake bread, prepare stews, mashed potatoes, shangi and dumplings. Baked potatoes were one of Pushkin’s favorite dishes, and they were often served to guests.
If you are not on a strict diet, then potato dishes will suit your taste. Modern chefs have described a huge number of ways to prepare potatoes. One of the simplest recipes is roast chicken with potatoes, carrots and onions.
Wash and dry the chicken carcass, cut into equal portions. To do this, cut the bird at the joints. Place the finished chicken parts in a convenient glass or enamel bowl, add salt, season with spices and spices, and add pepper. Leave to marinate for 30 - 40 minutes.
Cut the vegetables: onions into thin half rings, carrots into large circles, 1 cm thick. Tomatoes into large cubes.
Wash and peel the potatoes. Then cut it into 1 cm thick disks. Peel and cut the root vegetables immediately before cooking to prevent the potatoes from darkening.
Prepare roast chicken and potatoes should be in a cauldron or saucepan with a thick bottom. Fry the pieces of chicken meat until golden brown in well-heated vegetable oil.
Add onions and carrots to the fried poultry, cook the vegetables along with the chicken for a while over medium heat. The carrot slices should be browned and the onion should become translucent.
Add tomato paste, simmer for a couple of minutes. For convenience, slightly dilute the paste with hot water. Add chopped tomatoes and cook for 10 minutes over medium heat.
The bird with vegetables is fried, pour water or chicken broth into the pan. The liquid should not completely cover the chicken. Bring to a boil, add chopped potatoes. Season with salt and pepper, throw in a couple of bay leaves and finely chopped garlic. Reduce heat to low, cover and let cook for 30 to 40 minutes.
A wonderful roast chicken and potatoes is ready. Serve hot and with love, when serving, do not forget to sprinkle with dill and parsley, add a teaspoon of homemade sour cream.
