Chicken with potatoes in the oven with water. Baked chicken with potatoes

09.03.2020

2 How to cook chicken in the oven
3 Whole chicken in the oven

4.1 Choice of spices for pickling
4.2 Marinating rules chicken meat
5 Oven chicken marinade recipes
5.1 Soy honey
5.2 Kefir
5.3 Universal (fast)
5.4 Hot and sweet Asian
5.5 With honey and mustard
6 Chicken in the Sleeve - Chicken in the Sleeve recipe
7. How to bake chicken in foil in the oven

- whole chicken recipes in the oven.

The recipe for cooking chicken in the oven with potatoes so simple that it can be prepared for lunch or dinner any day, or on a festive table. There are a huge number of ways to cook chicken, you can bake it whole just like that, or stuffed with buckwheat or fruits, chicken baked with garlic and potatoes is also good.

For baking in the oven, you can use the whole chicken as a whole, or its individual parts - breast, legs or thighs. If the chicken is roasted whole, it should be gutted, washed and dried with a paper towel. Salt and pepper the chicken before baking, not only from the outside, but also from the inside.

Chicken in the oven with potatoes - a simple recipe

It is difficult to come up with a simpler, but at the same time, satisfying and tasty dish- chicken and potatoes in the oven will help out in any situations, the dish prepared according to this recipe can be served even on a festive table! Potatoes, as you know, are very satisfying, but chicken meat is classified as a lighter product.

Therefore, here we are dealing with the optimal balance. Chicken in the oven with potatoes turns out to be quite nutritious, but the dish, at the same time, cannot be called heavy. However, a lot here depends on other products. This option, described in the recipe, refers, rather, to fairly high-calorie dishes. However, it is lighter than the same version cooked with pork, for example. So, we are cooking chicken and potatoes in the oven - one of the most common everyday and holiday dishes.

Ingredients:

Chicken - 900 g (1 whole carcass or separate parts - breast, thighs, drumsticks);
Potatoes - 600-900 g;
Vegetable oil;
Pepper - to taste;
Salt to taste.

Cooking method:

Cut the chicken carcass into small portions, rub with pepper and salt, add sour cream or mayonnaise, mix;
Peel the potatoes and cut them into slices as for country-style potatoes, sprinkle with salt and pepper, add a little vegetable oil, stir;
Put potatoes in a baking dish or on a baking sheet, distribute the chicken pieces evenly on it;
Put the form in an oven heated to 180 degrees and bake everything until cooked for about 40-50 minutes;
Serve oven-baked chicken and potatoes to the table hot. Bon Appetit!

You can first bake chicken pieces for half an hour in the oven, then add potatoes to the mold, mix with the fat melted from the chicken (vegetable oil is not required in this case), then bake for another 20-30 minutes until the potatoes are ready. Sprinkle with cheese at the end.

Now in many meat departments they sell chickens already prepared for baking, you can use this option, or you can try baking in a sleeve or foil - you get tasty and juicy meat. Do you want your chicken in the oven with potatoes to bake well and turn out delicious? Then pay special attention to the choice suitable recipe... To cook delicious chicken in the oven it is quite simple - the main thing is to follow the recipe and listen to the advice of more experienced housewives.

How to cook chicken in the oven

On average, baking a whole chicken in the oven takes about an hour. But here, too, there are subtleties. For example: is the filling used for the chicken and, if so, which one. Whether sauce or other liquid is added during the baking process. To prevent the chicken from burning in the oven with potatoes, many housewives practice using foil - they cover the top of the chicken with it 10-15 minutes before the end of cooking. It also matters whether it is homemade or purchased chicken (from homemade chicken meat is often tougher). Individual chicken meat in the oven (not whole, but in pieces) will cook less. The baking temperature of chicken also depends on a number of parameters, all of which are related to the characteristics of the oven. But usually 180 degrees is chosen.

Oven-baked chicken with potatoes is one of the most delicious and at the same time the most simple dishes... Nutritionists also have nothing against oven-baked chicken, because chicken meat has long been recognized dietary product, which contains easily digestible animal proteins and other useful substances. And, finally, for the price, chicken meat is available to almost everyone, and dishes made from it are appropriate both on the everyday and on the festive table.

Whole chicken in the oven

Whole chicken in the oven - recipe

In this article, we have collected simple recipes whole chicken baked in the oven. Chicken is a frequent guest on the tables both on weekdays and at celebrations. It is a pleasure to bake whole chicken in the oven, because such a dish is quite simple to prepare, but it turns out very tasty and solid. In this article, we'll show you how to bake whole chicken in the oven. Most often, such a chicken is cooked for the holidays, because it's simple and convenient, and fast, and it turns out festively, so it's an option for New Year's table or a feast on the occasion of another holiday is just wonderful! For cooking whole, it is better to use chilled rather than frozen carcasses, this eliminates the risk that the dish will turn out to be tasteless.

Of course, a whole chicken should be gutted, cut off the butt, cleaned of all unnecessary, but today in stores, as a rule, fully prepared and cleaned carcasses are sold. Most importantly, what determines the taste of whole oven-baked chicken is good marinade... How juicy and tasty your chicken will be depends on marinating, and if this is not done correctly or not done at all, then the dish may turn out to be dry and not very tasty.

It is better to marinate chicken from several hours to a day in the refrigerator. If the marinade does not completely cover the chicken, turn it over occasionally. After preparing the chicken and keeping it in the marinade, you need to decide: how will you bake it? Options: in a sleeve (baking bag), in foil, in a mold or on a baking sheet. All methods have their own characteristics. In a sleeve or foil, the chicken turns out to be very juicy, cooking it in a mold, you need to take a mold from cast iron or ceramics so that it heats up gradually, cooking on a baking sheet, it should be borne in mind that then it will have to be washed.

As a rule, every more or less experienced culinary specialist has his own favorite way of baking whole chicken, but if you do not have it yet, then try any of the recipes proposed below and you will be able to decide. When baking whole chicken in the oven, of course, you can stuff it, but in cooking stuffed chicken there are already nuances.

Ingredients:

Chicken - 1 whole carcass (about 2 kg.);
Butter - 50 g.;
Garlic - 5-6 cloves;
Sweet ground paprika - 1-2 tsp;
Lemon - 1 pc.;
Ground black or red pepper - to taste;
Rosemary - 1 sprig;
Salt to taste.

Cooking method:

How to cook chicken in the oven, foil or sleeve? We wash the chicken carcass, then wipe it with paper towels, removing excess moisture. Then, on all sides (both outside and inside), carefully rub the bird with salt, ground pepper (black or hot red), sweet paprika. If desired, the set of spices can be supplemented or completely changed, adhering to your own preferences;
To make our chicken as rich as possible, we will supplement it with a simple dressing. Rinse the lemon and wipe it dry. Rub the zest on a fine grater (remove only the thin yellow peel, do not touch the white part). Divide the lemon itself into 4-6 parts;
Mix the softened butter with lemon zest, add the garlic cloves passed through the press. Rub the resulting mass intensively with a spoon until maximum homogeneity;
Place the previously prepared lemon segments inside the chicken carcass; for additional flavor, lay a sprig of rosemary;
Using a spoon or a knife blade, gently lift the skin on chicken breast... Fill the resulting "pocket" with a large portion of the garlic oil, spreading it evenly over the entire breast;
Lubricate the entire outer surface of the chicken with the rest of the oil. Thanks to the oil dressing, the chicken will turn out to be very tasty, with the most delicate breast and an appetizing golden brown crust;
Before being sent to the oven chicken legs we carefully tie it with a thread so that the chicken retains its shape during the baking process;
We send our "semi-finished product" to an oven heated to 180-200 degrees. Average whole chicken an hour and a half is baked in the oven with potatoes; the cooking time is highly dependent on the size of the chicken and how “tanned” you want the crust. As a rule, whole chicken in the oven, “lying on its back,” acquires a golden crust only on top. If you want to "brown" the bird from all sides, during the baking process (after 40-50 minutes), turn the carcass over so that the "pale" back is on top;
It is best to serve the chicken whole on a large plate, and cut it into portions at the table. Fresh herbs and juicy vegetables will complement the serving appropriately! Also, don't forget about the sauces: balsamic, teriyaki or even the most common ketchup are perfect for baked poultry. The chicken in the oven with potatoes is completely ready! Bon Appetit!

This is why oven-baked chicken recipes are so popular. Previously, in order to bake chicken in the oven, you had to have a certain culinary experiences and skill. At the service of modern housewives - a whole arsenal of various means for baking. Today, baking dishes, baking sleeves made of plastic film, parchment and aluminum foil are most often used for these purposes, in which meat or vegetables can be baked without oil. All of these ovenware can be purchased at any supermarket.

The baking sleeve is in the form of a piece of polyethylene or nylon, fixed at the ends during baking with heat-resistant clips. When using it, the chicken in the oven with potatoes is steamed with hot air that forms inside, and it turns out juicy. The sleeve can be used both in the ovens we are accustomed to, and in microwave ovens... You can also wrap meat in foil for baking, or you can cover the oven baking sheet with it.

It is better to take a cast iron or ceramic baking dish for chicken, so that it heats up gradually, and the heat is evenly distributed over the dishes. As a rule, chicken in the oven, whole or in large portions, is baked in the sleeve; medium chicken parts (legs and wings) are baked in foil; small pieces of chicken are best baked in a mold or pot to make them juicy. Some people like to bake the chicken right on the baking sheet, but then not only the chicken itself, but also the inside of the oven will get dirty, which will add the kitchen cleaning work to the hostess.

Oven chicken marinade - tasty and quick

In order for chicken meat to become more tender and acquire a delicious taste and aroma, it must be marinated before cooking. For the marinade, a large number of different spices, herbs, sauces and fermented milk products... Modern cooking has several dozen different recipes marinades. We want to invite you to get acquainted with five of the most popular methods of making marinades for roasting chicken in the oven.

Selection of spices for pickling

Spices and herbs saturate the marinades with divine aromas and make the taste of chicken dishes original and memorable. Which one should you choose to make a truly excellent chicken?

Ginger... This wonderful root is widely used in dishes asian food and gives the marinade a spicy oriental flavor;
Curry... This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
Black pepper and hot chili... Black pepper is present in all marinade recipes, and chili is used only when you need to add spice to a chicken dish;
Turmeric... This addition will give the chicken more than just the accent of the dish. Indian food, but will also color the chicken skin in a delicate golden color, which will make it even more appetizing;
Spices... For marinades, rosemary, marjoram, thyme, basil and sage are most commonly used. You can add only one of these herbs to add a bright accent to the dish, or you can experiment, making original combinations of spicy additives.

Chicken marinating rules

Your chicken dish will be perfect thanks to good quality selected bird and correctly selected marinade. If you want to bake the whole carcass, then you need to marinate it the night before. It will take much less time to marinate individual parts of the chicken.

For legs and legs - about 2-3 hours, and for loins and wings - one hour. It should be borne in mind that your chicken is pickled faster when room temperature... This method is suitable for wings, legs and breasts. And if you plan to cook a whole poultry, then marinating will take more time and therefore the meat should be refrigerated.

With prolonged marinating, you need to add salt not at the beginning of the process, but just before you send the chicken to the oven, otherwise the meat will be tough

Type selection vegetable oil depends on what ingredients will be present in your marinade. Olive oil goes well with paprika and Provencal herbs, sunflower (odorless) - with spicy and hot pepper and corn oil is perfect for all recipes.

Oven chicken marinade recipes

The recipes that we offer are used for the preparation of individual parts of chicken and are designed for 500 grams of chicken.

Soy honey

This delicious marinade for chicken in the oven will give your dish a spicy oriental accent.

Ingredients:

Two tablespoons of classic soy sauce and liquid honey;
Three tablespoons of refined vegetable oil;
One pinch of basil and coriander;
A little ground black pepper.

Cooking method:

We mix all the ingredients and marinate the chicken in the resulting sauce for 4–5 hours;
During pickling, the meat acquires a rich honey flavor and a noble brownish tint;
We take out the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!

Kefir

Chicken dishes in kefir marinade in the oven are deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

2 tablespoons of mild mustard
4 tablespoons of any refined oil
Half a liter of 1% kefir;
A pinch of basil and some black pepper;
3-4 cloves of garlic.

Cooking method:

Mix all these components, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours;
The time for baking will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe, you can cook delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

Ingredients:

40 g mild mustard;
Three tablespoons of lemon juice;
Pinch provencal herbs of your choice;
Ground black pepper on the tip of a knife;
Four tablespoons of olive oil.

Cooking method:

Chicken pieces must be mixed with the sauce in a plastic bag and left to marinate;
After that, you will need another 15-20 minutes to bake the pickled pieces on the grill or in the oven

Hot and sweet asian

Having prepared a marinade for baking chicken in the oven according to this recipe, you can appreciate magic taste based on the contrast of sweetness and spice!

Ingredients:

Five tablespoons of classic soy sauce;
Salt with black pepper to taste;
3 tablespoons sesame oil and honey
Several cloves of garlic, minced through a press.

Cooking method:

A ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture. It is ginger that will give the finished dish a unique Asian flavor;
Prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then they are sent to bake in the oven. The dish is ready in thirty minutes!

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also prepare such a popular dish as grilled chicken.

With honey and mustard

This marinade will add a unique honey flavor with a slight bitterness to the chicken dish.

Ingredients:

5 tbsp melted honey;
Two cloves of minced garlic;
Juice squeezed from half a lemon;
A little salt with black pepper to your liking;
1 tbsp mild mustard.

Cooking method:

Chicken in the Sleeve - Chicken in the Sleeve recipe

Oven sleeve chicken is the best recipe

Thinking about what to serve for hot dishes on the festive table, you can always choose a chicken. In this recipe, we will tell you about cooking chicken in a sleeve in the oven - such a dish will decorate your feast! How many options are there for baking chicken in the oven! There are really a lot of them. Recently, however, recipes have become especially popular according to which chicken in the oven with potatoes is baked in parts or whole in a sleeve (or in a baking bag, in other words).

The fact is that this method of cooking allows you to achieve a special juiciness of the chicken, the meat literally leaves the bones by itself, but at the same time you can make the bird turn out with a fried crust - for this you just need to cut the sleeve 15-20 minutes before the end baking. According to this recipe, cook a whole chicken in a sleeve in the oven - the dish turns out delicious, beautiful, it will decorate your table for a holiday!

Ingredients:

Vegetable oil - 50 ml.;
Chicken - 1.5 kg.;
Sour cream - 100 g (mayonnaise can be used);
Mustard - 2 tsp;
Garlic - 5 cloves;
Salt to taste;
Oregano - half a teaspoon;
Chicken spices - 2 tsp

Cooking method:

For the marinade, mix sour cream or mayonnaise with garlic and mustard passed through a press, smear the chicken, trying to smear it thoroughly inside and out (first, rub the chicken with spices);
Chicken should be marinated for several hours, or at least half an hour;
Tie the legs of the chicken together using a stem of dill or parsley, or a culinary thread, cut off the sleeve of the correct size to fit the whole chicken in the oven with whole potatoes;
Pour a little vegetable oil into the sleeve, place the chicken in it, tie the sleeve on both sides, put on a baking sheet;
Put the baking sheet in an oven preheated to 180 degrees for 40 minutes;
10 minutes before the end of baking, the sleeve can be carefully cut (CAUTION !!! do not scald with steam) - then the chicken will turn brown;
Serve hot chicken baked in a sleeve, put on great dish and putting around any side dish - rice, vegetables. Bon Appetit!

How to bake foil chicken in the oven

Chicken in foil in the oven

Cooking chicken in foil is very simple. After examining the recipe described below, you will see for yourself. Many people know how to bake parts of a chicken, such as legs, wings, or breasts. But not everyone dares to cook a whole chicken carcass. But soon you will understand: there is nothing to worry about. What side dish can you make for it? You can add vegetables to it and bake everything together. Such vegetable side dish perfectly complements juicy and delicious chicken... We offer you a recipe describing how to bake a whole chicken in the oven in foil with potatoes.

Ingredients:

Medium-sized chicken - 1 pc.;
Salt - 2 tsp;
Potatoes - 6 pcs.;
Cheese - 200 g.;
Garlic - 2-4 cloves;
Onions - 1 pc.;
Ground curry - 1 tsp;
Vegetable oil;
Mustard - 1 tablespoon;
Chicken spices - to taste.

Cooking method:

Prepare the chicken for baking: wash it, gut it if necessary .;
Then rub it thoroughly with salt on both sides. You can take the whole chicken or cut it in half. If the chicken in the oven with potatoes is very large, then it is strongly recommended to cut it;
Sprinkle the chicken with pepper and other selected spices;
Peel the garlic, separate the desired number of cloves. Cut the garlic cloves into thin slices. After that, make small holes in the chicken with a knife and insert pieces of garlic into these holes;
If you are going to bake a whole chicken (you can take, for example, chicken drumsticks), you can put the chopped garlic right inside the carcass. The lobules should not be too thin;
Brush the outside of the chicken with mustard using a knife. It also needs to be lubricated from the inside;
Cut a piece of foil large enough to hold the chicken, potatoes, onions, and also have long enough edges to join them to the piece of foil that you will place on top. Lubricate this piece with vegetable oil. Gently transfer the chicken to the foil;
Peel the onion and cut into rings;
Cut the peeled potatoes into small pieces, but not too finely;
Spread the onion rings around the chicken;
If the bottom foil is small, you can put the onion on top of the chicken. Sprinkle potatoes with salt and dried rosemary;
Place them next to the onions and chicken so that all products are located as close as possible;
If you are using fresh rosemary, we recommend spreading it over the sides of the potatoes. Grate the cheese on a coarse grater and sprinkle it with chicken, potatoes and onions;
Note that if you cut the bird into pieces, then each piece will need to be wrapped in foil or, if there are a lot of pieces, put them on a baking sheet greased with vegetable oil and cover with two sheets of foil on top;
The top layer of foil must also be greased with vegetable oil. Carefully fold the edges of the bottom and top sheets. The seams of the foil should face upwards;
Make sure that the whole chicken in the oven with potatoes and vegetables is tightly wrapped in foil. If two sheets are not enough, you can take a third;
Place the chicken in an oven preheated to 180-200 degrees and bake it for 1.5-2 hours. Be sure to check the chicken from time to time to keep it dry. If you do not use whole chicken, but pieces, then bake them with potatoes for about 1 hour. Check the readiness of the poultry with a toothpick, looking at the color of the juice and meat, and the readiness of the potato - just by piercing it: if it is soft, then it is baked;
Then carefully remove the chicken from oven(You can even wear gloves if you are afraid of scalding by the hot steam) and test its readiness with a toothpick. The juice should be clean, without blood impurities, and the meat should be white and not pink;
If you want a golden brown crust, unscrew the edges of the foil on top and put the chicken in the oven for another half hour;
Then remove the meat from the oven again and remove the foil. Make sure no pieces of it stick to poultry or potatoes. Diet chicken in the oven with potatoes ready! Ready dish can be sprinkled with herbs. Bon Appetit!

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Oven baked chicken with potatoes is classic recipe, which most housewives prepare not only for a family lunch or dinner, but also for some holiday. Ease of preparation and ultimately incredible taste fried chicken with potatoes soaked in chicken juice will delight the whole family, guests and, of course, the hostess herself, because there is absolutely nothing complicated in preparing such a dish, all that is required is to prepare potatoes and chicken, seasoning them with some spices or various sauces, and then send to bake in the oven. As for sauces and spices, they can be very diverse, this recipe will tell you about a chicken baked in a sauce of mustard, mayonnaise and garlic.

Chicken and potatoes in the oven, simple and tasteful

The combination of chicken and potatoes is a long-tried and very common version of a simple and hearty dinner or lunch. This is due to the fact that the ingredients for such a dish are always at hand, and it takes a little time to prepare. Each housewife has a recipe for such a dish.

Ingredients

Servings: - + 8

1 whole chicken 2 Kg
Potato 1.5KG
Mustard 1 tbsp. l.
Mayonnaise 3 tbsp. l.
Small heads of garlic 2 pcs.
Vegetable oil
Salt and black pepper

2 hours 20 minutes. Seal

Chicken baked with potatoes in foil

Chicken dishes are cooked quite often and a lot. You can find hundreds, if not thousands of recipes from all over the world. Almost everyone, from small to large, loves chicken. It is prepared both for the holidays and for every day. Chicken meat is a dietary and very versatile product. It can be baked, fried, boiled, stewed, cutlets, rolls and much more. In this recipe, chicken is presented in a baked-steam form, which is very interesting, practical, tasty and unusual. This recipe will brighten any holiday, or will nourish a large family for dinner or lunch. In addition, the recipe saves you time, since you do not need to prepare the side dish separately, because everything is cooked together, at the same time. When cooked in this way, the potatoes are especially tasty, saturated with the aroma of chicken meat.

Ingredients:

Medium chicken 1 pc .;
Mayonnaise 200-250 g;
Salt to taste;
Spices for chicken .;
Garlic to taste;
Potatoes 2-3 kg.;
Large baking sheet.

Cooking process:

Wash the chicken, peel the potatoes, wash, cut into slices, slices, cubes - as you like. Prepare mayonnaise, peel the garlic.
Prepare the marinade for the sauce: put mayonnaise in a bowl, squeeze out the garlic (you can chop the garlic, rub on a fine grater); add salt, spices for chicken; for those who like more savory, you can add honey, mustard. Mix everything thoroughly.
Spread the finished marinade on the whole chicken outside and inside, not missing the place under the wings and thighs. Optionally, the chicken can be stuffed with apples, in this case, stuffed with potatoes.
Add the remaining marinade to the potatoes and mix.
Put the pickled chicken on a baking sheet.
Place potatoes around the edges of the chicken. If the chicken is dry, you can add water, about 200-250 g.
Carefully cover with foil, fold the edges of the foil behind the "ears" of the baking sheet.
Carefully cut out a circle of foil over the chicken with scissors. But you can cut the circle out later. To begin with, put the chicken, completely covered with foil, in the oven for about an hour, then take it out, cut out a circle and cook further.
The dish is almost ready. It remains to put in a preheated oven to 220 ° C for about 1.5-2 hours, bake until tender.

Well, delicious dinner ready.

Bon Appetit!

Baked chicken with potatoes

This recipe is good because, firstly, the products are not stewed, but baked, and this, undoubtedly, is a more useful type of heat treatment. Secondly, such a delicious spice as paprika is used in the preparation. This spice came to our table from South America relatively recently. For its preparation, varieties of sweet and slightly hot peppers are dried and ground, due to which the spice has a fiery color, due to which the dish acquires an unusual sweetish spicy note, with a slight barely noticeable bitterness, and the formation of an appetizing golden brown guaranteed.

Ingredients:

eight hundred grams of any parts of the chicken;
half an onion;
seven to eight medium potatoes;
one hundred and fifty milliliters of mayonnaise, sour cream or natural yogurt;
thirty grams sunflower oil;
twenty grams of ground paprika;
salt and pepper;
granulated garlic and a mixture of Provencal herbs (optional).

Cooking process:

First, the washed and dried chicken parts must be marinated. To do this, you need to put the chicken meat in a deep bowl and pour with mayonnaise (sour cream or natural yoghurt) and sprinkle generously with paprika. Mix thoroughly and leave to marinate for one hour.
During this time, vegetables can be prepared. Peel and cut half the onion into half rings.
Peel the potatoes and cut into small boats. To do this, you need to cut the potato in half, and then cut each half lengthwise into two or three parts, depending on the size of the tuber.
Put potatoes and onions on a baking sheet, add salt and all the necessary spices, sprinkle well with paprika, pour with oil. Mix vegetables with spices and oil thoroughly. Also, at this stage, you can add any vegetables to taste - carrots, cauliflower, green beans, peas and others.
Then put the pickled chicken on top of the vegetables.
Preheat the oven to one hundred and eighty degrees and bake the dish for forty five to fifty minutes. At the end of cooking, check for a crust and, if necessary, turn on the grill or convection function for three to five minutes. The dish is ready. Bon Appetit.

Tomato chicken backs with potatoes in the sleeve

Tomato chicken backs in the sleeve are a delicious and satisfying dish. The advantage of this dish is that all the products for its preparation can be found in any store. It is suitable both for a family dinner and for evening gatherings with friends.

The ingredients for this dish are all simple and do not cost much to buy.

Ingredients:

Chicken backs - 2 pieces
Potatoes - 6-7 pieces
Tomato paste - 200 grams
Seasoning for chicken
Salt - 1 teaspoon
Pepper mix
Baking bags - 1 piece

This amount of ingredients is designed for two people, i.e. one backrest per person.

It is important that the chicken backs must be stewed with potatoes, because potatoes will take away all the excess fat, which will give it tenderness and richness. Any seasonings can be used. You can also add fried carrots and onions here. You can also replace potatoes with a frozen mixture of vegetables, but in this case, the dish will turn out to be more fatty.

Cooking process:

Marinate the backs. You need to take the backs, rinse them thoroughly, remove all unnecessary (remaining feathers, remnants of entrails), salt, add spices and coat thoroughly tomato paste... Then leave them to marinate for 20 minutes. It is better to cover the plate with a lid so that the backs are not ventilated.
Peel the potatoes, rinse well and cut into strips or cubes.
Then you need to salt it and sprinkle with a mixture of peppers. Mix well.
Then take a roasting sleeve and put all our food in there. It is best to put the backs in the beginning, and then fill it with potatoes, so the potatoes are better saturated with chicken fat.
Cook at 180 degrees for approximately 45-50 minutes. It is better not to preheat the oven before. When cooking in a sleeve, it is better when the bag heats up gradually, otherwise it may burst and the dish will turn out to be dry and insufficiently stewed. To determine the readiness of the dish, you need to be guided by the appearance of the potatoes: as soon as the potatoes are browned, you can take them out. Also, if you want the chicken and potatoes to be more crispy, you can cut the sleeve at the end and turn on the top burner, but here it is important not to overexpose, otherwise the potatoes may turn out to be too dry.

The dish can be served garnished with herbs and a couple of fresh cucumbers. Also, here

Chicken legs with potatoes in the oven

Potatoes and chicken are versatile foods, you can cook a lot of dishes from them. I will share with you my favorite recipe for chicken and potatoes in the oven.

Ingredients:

5 chicken legs;
600 g potatoes;
100 g hard cheese;
130 g mayonnaise;
2 cloves of garlic;
Salt to taste.

Cooking process

Rinse the meat and pat it dry with a towel, then rub with salt. Peel the garlic, crush and put the legs under the skin. Grease the form with butter and put the meat in the middle.
Cut the peeled and washed potatoes into slices. Next, distribute it evenly around the meat. You should have a potato ring. We add quite a bit of salt, since you have already grated the chicken with it, and the meat will let the juice in the oven. Plus, mayonnaise will add flavor, so I recommend that you carefully consider this moment.
To make it even tastier, I sprinkle the potatoes and meat with grated cheese, which must first be grated coarsely and mixed with mayonnaise. You can also separately, first pour the cheese, and then cover with mayonnaise. Do not forget that the meat also needs to be greased.
Preheat the oven to two hundred degrees and place our dish there for 40 minutes.

Bon Appetit!

Whole baked chicken with potatoes is hearty lunch or dinner for the whole family. It turns out "two in one": both juicy meat and nutritious garnish in the sauce. The dish is being prepared in the oven, and to speed up the cooking process and more even frying, it is advisable to use a baking sleeve. The poultry meat is juicy, tender, with a crispy crust. Potatoes make the dish more satisfying. The whole carcass looks very appetizing, so the oven chicken recipe can be useful for festive table... And the process of cooking chicken itself is not at all difficult. Just a few actions, an hour and a half of waiting, - and juicy dish ready!

Chicken in mayonnaise sauce, and even with potatoes - this is not the best solution for diet food... But you can afford a sumptuous dinner without harming your figure. There are several secrets to help your body digest fatty meat faster. First, add fresh herbs and vegetables. This salad reduces the total calorie content of the dish. Second, have a drink fruit juice: orange or grapefruit. It stimulates the production of gastric juice and improves digestion. Thirdly, do not overdo it with spices, as they increase the appetite. See the recipe for whole baked chicken without mayonnaise.

It would seem, what could be easier than baking whole chicken with potatoes? This type of meat is easier than others to make juicy and tasty, even a novice housewife will cope with this task. Before moving on to the recipe, I will share a few tricks to make the dish especially tasty. Many people do not like to use mayonnaise - it got a bad reputation due to its "harmful" composition. In this case, you can coat the carcass with cream, sour cream, or simply rub with your favorite chicken spices (curry, paprika, thyme, basil ...). If mayonnaise is used, add a little salt or cook without it at all, because it is included in the sauce. If you have chosen sour cream or cream, then salt the sauce well.

Please note: sour cream will add a little sourness to the meat.

We take the carcass completely defrosted. If you use chicken that is not completely thawed, it will cook unevenly. Of the spices in this recipe, I suggest using curry, paprika and black ground pepper - this is a win-win for chicken meat, this fragrant set is perfect for a vegetable pillow. Such an express marinade will give the skin a golden hue, which will be very useful for festive treats.

Ingredients:

chicken carcass weighing 2-2.5 kg;
1 large onion;
1 kg of potatoes;
150 g sour cream or mayonnaise;
1 tbsp without a slide of ground paprika;
1 tsp without a slide of curry;
salt to taste;
ground black pepper to taste.

Whole Oven Chicken Recipe with Potatoes

1. Combine mayonnaise, paprika, curry, salt (a little bit) and black paprika in a bowl.

2. Mix well all components of the sauce.

3. Coat the chicken on all sides with the mixture and leave to marinate for 20 minutes. It can be longer if you have time: the more the meat is marinated, the juicier and softer it will be.

What kind of carcass to take? Choose chilled over frozen poultry. There should be no smell. Colour fresh meat- nice pink. The more family members there are, the larger the chicken must be to have enough for everyone. Do not forget to rinse the carcass well before applying the marinade and wipe it off with paper towels so that no moisture remains.

4. In the meantime, slice the potatoes. It can be cut into large pieces, the carcass will bake for a long time, which means that the potatoes will also have time to cook. Too small pieces can turn into a puree in the oven.

5. Mix the potato wedges with the remaining sauce in the bowl.

6. Cut the onion into large half rings so that it remains juicy, like the potatoes.

7. Place the onion in a roasting sleeve and transfer to a baking sheet. A baking bag is a lifesaver for housewives: it protects food from burning, preserves their juiciness, because in the sleeve meat and vegetables are cooked in own juice... And you also don't have to wash off burnt fat. Both the mold and the oven remain perfectly clean.

8. Next we send potatoes into the sleeve.

9. Place the pickled chicken on top of the vegetable pillow.

10. We tie the bag with a clip, send the baking sheet into a heated oven and bake at 200 degrees for 1 hour - 1 hour 20 minutes, depending on the size of the carcass. Whole chicken will take longer to bake in the oven than in portions. But the end result is worth the wait.

11. Remove the sleeve. The chicken turned out to be fried, ruddy. The potatoes came out juicy, covered with sauce - just delicious!

The chicken and potatoes are ready in the oven. Bon Appetit!

First you need to rinse the chicken carcass and cut it into portions... This is done in order to reduce the cooking time and speed of serving. After all, it is difficult to cut a hot chicken very quickly, and then he tore up the bag and poured everything onto the dish.

The potatoes need to be peeled and washed. If the tubers are large enough, then I advise you to cut them lengthwise into smaller slices, about 3-4 pieces. In summer, small young potatoes are suitable for this recipe right in the skin.

We put the prepared pieces of chicken and potatoes in a deep cup so that it is convenient to mix them with the sauce. Sprinkle the ingredients with salt and spices on top. Pass the peeled garlic cloves through a press and also add to meat and potatoes. Sour cream goes there too.

Mix everything thoroughly, let it stand for a while so that the ingredients are saturated with juices and aromas.

Transfer the chicken and potatoes to the baking sleeve. In my photo recipe, I use a baking bag, made of the same material as the sleeve, only sealed at one end. If you are using a sleeve, I advise you not to tie one edge of the sleeve. The steam will be able to come out freely, the chicken will turn out to be not quite steamed, but juicy. In addition, the products will acquire a beautiful golden crust. And one more pleasant moment, there will be much less splashes when frying in the oven. We shift the sleeve with potatoes and chicken onto a baking sheet and send it to an oven preheated to 200 degrees for 50-60 minutes.

Carefully cut the sleeve or bag.

Put the baked chicken and potatoes on a beautiful dish and serve until it cools down, as an addition to this hearty dish you can submit any vegetable salad or fresh vegetables.

Anyuta wishes you pleasant appetite!

Other recipes for oven-baked chicken and potatoes from our reader Galina Kotyakhova:

I cooked my own for lunch favorite dish- chicken in the oven with potatoes. I offer the recipe in two versions.

Chicken with stewed potatoes in the oven

Ingredients:

Chicken - 1.2 kg
Potatoes - 1 kg
Onions - 2 pcs.,
Chicken broth - 200 ml,
Salt,
Spices,
Garlic,
Greens,
Vegetable oil,
Vegetables for a side dish.

Cooking baked chicken with potatoes

Wash the chicken, cut into portions, put in a bowl. Marinate in spices with chopped onion rings and grated garlic, adding a spoonful of vegetable oil. Stir the chicken pieces and set aside for a while to soak the meat with the marinade.

Cut the peeled potatoes into slices. Fill it with water and set it aside too.

Let's preheat the oven. Let's take any baking dish. Put a layer of potato wedges on the bottom of the mold, on them - onion rings and again a layer of potatoes, add a little salt. Put the pickled chicken pieces on the potatoes. Add a glass of broth to the bottom of the mold. We put the chicken and potatoes in the oven for forty minutes.

In the meantime, let's get busy with vegetables. Prepare a salad of cucumber, tomato, pepper and onion, salt and season with vegetable oil.

The chicken is browned, the potatoes are soaked in juice from the chicken and become stewed. It turned out very tasty. Serve chicken with stewed potatoes with vegetable salad.

Baked chicken with potatoes

We will also prepare it in a marinade (you can whole it), rub it with spices, let it soak a little and put it in a deep baking sheet.

Put round peeled potatoes around the chicken, sprinkle with salt and pepper. Add broth and some vegetable oil. We put a baking sheet with chicken pieces and potatoes in a preheated oven for 40 minutes (we cook the whole poultry longer, on average about an hour, if the weight of the carcass is 1-1.2 kg).

We serve on beautiful dish chicken carcass with ruddy potatoes or portions. Sprinkle with herbs and garnish with vegetables. Serve the salad separately in a salad bowl.

Bon appetit and good recipes!

Baked chicken with potatoes is a dish that is very important for the holiday, but it can also be pampered by a family on a regular weekend.

To prepare such a dish, you can take a whole chicken and cut it into portions, or choose those parts of the bird that are most preferred in your family. I used chicken thighs.

In a bowl, combine curry, paprika, salt, mill pepper, garlic and sour cream.

Rinse and dry chicken thighs with napkins, coat them with the resulting mixture and leave for 1 hour to marinate.

While the thighs are pickling, peel the potatoes and cut them into thin slices. Add some paprika, potato seasoning and salt to the potatoes. Pour in 2-3 tbsp. sunflower oil and stir.

Put the potatoes in a glass or ceramic dish, put the chicken on top. Take a piece of foil and cover the mold with it.

Preheat the oven to 200 degrees and bake the chicken and potatoes for 30 minutes. Then remove the foil and bake for another 25-30 minutes until the potatoes are ready and the chicken browns.

The finished dish can be placed in the center of the table or immediately laid out on plates.