Roast chicken is quick and tasty. Roast chicken with potatoes

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 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.

It has been prepared with potatoes 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 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 chicken and potatoes.

Ingredients:

• Chicken - 1 piece;
• Potatoes - 6 pieces;
• Onions (large) - 2 pieces;
• Carrots - 1 piece;
• Vegetable oil;
• Salt;
• Pepper;
• Bay leaf.

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 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 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.

Roast chicken with potatoes will be a worthy dish for lunch or dinner, and if you complement it with pickles or tasty salads, then all guests will remember this feast for a long time. All the attractiveness of the dish can be fully appreciated by serving it hot.

Bon appetit!

Chicken with potatoes is a completely ordinary dish on our tables, although it is always tasty and desirable. Such simple, satisfying and affordable food for every day, loved by many since childhood, when there were not so many foreign products and ingenious dishes in our country. Today I propose to combine chicken legs and the simplest and most inexpensive vegetables that are in every home in one large cauldron to get a deliciously tasty and aromatic roast chicken with potatoes, which will undoubtedly appeal to all family members.

If you involve your household in peeling potatoes, then this dish is not at all difficult to prepare, and the end result is a huge portion of roast that can feed your family for several days. Meat and side dish in one pan - what could be more convenient for a busy housewife? But happiness does not lie in convenience alone, but also in gratitude to your loved ones for such a seemingly simple, but at the same time incredibly tasty home-cooked food. After a long stew, the chicken becomes especially soft and falls off the bone on its own. Soaked in the juice of stewed vegetables, it becomes so aromatic and tender that it simply melts in your mouth. And potatoes in a rich, sweetish vegetable sauce with notes of oriental spices serve as an excellent side dish for tender chicken meat.

Homemade roast chicken and potatoes prepared using this simple recipe is a great solution for a delicious family lunch or dinner!

INGREDIENTS:

• 1.2 kg chicken legs
• 2 medium onions
• 1 large carrot
• 2 kg potatoes
• 200 g tomato sauce or 2 tbsp. l. tomato paste
• 3 - 4 teeth. garlic
• 150 ml vegetable oil
• salt to taste
• spices (1 tsp sweet paprika, 1 tsp dried dill, 1/2 tsp basil, 1/2 tsp cumin, a pinch of ground black pepper)

PREPARATION METHOD:

1. In order to cook roast chicken with potatoes, first prepare all the necessary vegetables. Peel the onion and cut into thin half rings.

2. Peel the carrots and grate them on a coarse grater.

3. Peel the potatoes and cut into medium cubes, but not too finely, otherwise they will quickly boil and turn into porridge.

4. Heat vegetable oil in a large thick-walled saucepan or cauldron, add onions and fry for about 10 minutes over medium heat until golden brown.

5. Add aromatic spices (except black pepper), stir and heat for 3 minutes. A carefully selected combination of spices gives this dish a specific spicy taste.

6. Add grated carrots and cook over low heat for 10 minutes.
7. Wash the chicken legs, dry them slightly, sprinkle with salt and ground black pepper and place in a cauldron with the vegetables, cook for 15 minutes over medium heat, stirring occasionally. You can also use a whole chicken for this dish, cutting it into small pieces first.

8. Add tomato sauce (ketchup) or tomato paste, mix well and cook for 5 minutes. For this dish, you can use any neutral-tasting ketchup (I prefer Heinz classic) or tomato sauce of your choice (Italian sauce or basil sauce work well).

9. Pour in a glass of cold water and bring to a boil.

10. Place salted potato cubes on top without mixing them with the contents of the cauldron.

11. Simmer the roast chicken over low heat, covered, for 30 - 40 minutes until the potatoes are ready. The cooking time for potatoes depends on the variety, so you need to periodically check the dish to prevent it from overcooking. At the end of cooking, add chopped garlic and after a minute remove the pan from the stove.

12. Gently mix the finished roast and let it brew under the lid for 15 - 20 minutes.


Hearty, aromatic and melt-in-your-mouth roast chicken with potatoes is ready!

I offer you, dear readers, a delicious roast chicken. Cooking a delicious roast is not difficult, but the preparatory process takes a lot of time. The roast can be prepared on a weekend, and this dish is also worthy of a holiday table.

To make a roast, the first step is to prepare the chicken. I used chicken thighs, but you can use any parts or cut up a whole chicken. I cut the thighs in half. Place chicken in a bowl and sprinkle with seasoning.

Heat sunflower oil in a frying pan and fry the chicken parts on all sides. Dice the onion and grate the carrots. When the chicken is fried, add the onion and reduce the heat so that the onion does not fry, but simmers.

Then add the carrots and simmer until the onion is transparent. Salt the chicken and remove from heat.

Peel and cut the potatoes into large slices.

Heat the butter in a clean frying pan and fry the potatoes in it. It is enough for a crust to appear on the potatoes.

Place chicken with onions and carrots in a deep pan.

Then place the potatoes on top. Fill the contents of the pan with hot water so that the potatoes are three-quarters covered. Add bay leaf, cumin and peppercorns to the pan. Cook for 20 minutes, covering the pan with a lid.

To make a delicious gravy for roast, proceed as follows: pour one glass of liquid from the pan, add soy sauce to it. Place garlic in the frying pan where the potatoes were fried, warm it up a little for aroma, then add flour and fry, stirring well. Pour the gravy from the glass, stir well so that the flour does not form lumps, cook for 1 minute.

Return the gravy to the roast and cook for another 5 minutes.

Serve roast chicken generously sprinkled with parsley.

Bon appetit!

The roast recipe is quite simple, the preparation is quick, and the ingredients for the dish are clear and affordable. It is prepared from different meats, but if for some reason you don’t eat pork or beef, or you just want to diversify your menu a little, then you can cook roast chicken with potatoes, carrots and onions.

Roast chicken is a tasty and juicy second course that can quickly fill you up. Of course, it is quite high in calories, however, if you cook it once every 1-2 weeks, it will not affect your figure in any way.

• potatoes – 1 kg
• chicken fillet – 1 pc.
• carrots – 1 pc.
• onion – 1 pc.
• sunflower oil – 20 ml
• spices and salt - added to your taste

Usually raw potatoes are used for stir-fries, but this recipe is a little different. First you need to boil the potatoes a little. Peel the potatoes, wash them, cut them into quarters or just into large pieces.

Let's cook the potatoes in enough water, don't add salt! Cook over medium heat until half cooked. Thanks to this trick, the roast will turn out tastier.

Now we prepare the meat and vegetables. We wash the fillet, dry it, cut it into small cubes, peel the carrots and onions, chop and chop coarsely.

Fry chicken fillet pieces in oil.

Then add the carrots and onions to the chicken, reduce the heat, and sauté for several minutes until the carrots and onions become soft.

Drain some of the water from the potatoes, about half. Place the fried meat and vegetables into the pan, add salt and spices.

Next, you need to put the roast in the oven and leave it there until fully cooked. If you do not have ovenproof dishes, then transfer the roast to a baking dish or other oven-safe container. You need to bake for another 20 minutes at 200°C.

Serve the dish hot; if you have special pots, you can serve the roast in them.

Garnish with lettuce leaves and fresh vegetables. As a complement, it’s a good idea to serve white sauce, ginger or any other sauce of your choice.

Roast chicken with potatoes is a very tasty and satisfying dish that is easy to prepare. Ideal for lunch, including holiday ones. Let's cook roast chicken with potatoes in a frying pan, very convenient and quick. And most importantly, you don’t need to turn on the oven. The video recipe is waiting for you at the end of the recording.

• Wash the thighs and place them in a heated frying pan. Fry in sunflower oil until golden brown. You can use chicken drumsticks or chicken fillet.
• Meanwhile, peel and finely chop the onion.
• Also peel the carrots and grate them on a coarse grater.
• Add onions and carrots to the meat, cover and fry for about 7 minutes.
• Peel and cut the potatoes into large cubes. Place in a saucepan with a thick bottom and walls, place the meat on top along with the fat in which it was cooked. You can add water, but I don’t add it - only if necessary, when I see that the roast may burn. Meat and vegetables will release juice and that may be quite enough.
• 
  Place on low heat. Salt, pepper and simmer under a tightly closed lid for about an hour. Willingness can be determined by the softness of the potatoes. When the roast with chicken and potatoes is ready, remove from heat, add chopped garlic, cover with a lid and let stand for a while.
• 
  Serve the roast chicken with potatoes hot.

Bon appetit!