Cooking chicken roast. Homemade roast recipe with chicken and potatoes. Real chicken roast in the oven, a simple recipe

Roast chicken can be prepared in many different ways. You could even say that the concept of “roast chicken” has a variety of meanings.
In most European countries, roast chicken is simply a chicken fried in the oven, with a delicious crust, seasoning, often brushed with a mustard or sour cream marinade, usually baked whole. Our roast is “chicken plus...”. As a rule, plus potatoes, often mushrooms. That's how it happened.

Let us not deviate from “our” tradition. Let's make a roast chicken plus potatoes. Season with aromatic seasonings. Let's fill the house with wonderful smells. Let's turn an everyday lunch into a holiday.

I won't torment you for long. Here is a recipe that makes a very tasty roast chicken. It's not really fried, but rather stewed.

Ingredients

chicken - 1.5 kg
butter - 20 grams
potatoes - 800 grams
broth - 500 ml
parsley - a small bunch
juniper berries - 10 pcs.
salt, pepper, nutmeg, paprika - to your taste
garlic - 1 clove

Preparation

Cut the chicken into portions. Don't make it too small, let the pieces be big.

Heat the butter in a frying pan and fry the chicken in it over high heat until the pieces are well browned.

Grease a baking dish with butter. Peel the potatoes and cut into quarters or eighths if large. Place half of the potatoes in the bottom of the pan.

Pepper, season with salt, sprinkle with nutmeg, paprika and parsley.

Place chicken pieces over potatoes.

Add the remaining potatoes, salt and pepper. Add juniper berries and crushed garlic clove.

Pour in the broth.

Close the lid and place in the oven, preheated to 160 degrees for 2 hours. If you want to brown the potatoes, remove the lid and cook for another 30 minutes. Serve hot.

ON A NOTE

Oregano, thyme, dry or fresh, are also suitable as spices.

Juniper berries can be replaced with onions, which need to be cut into small pieces. But juniper is softer.

If you take small potatoes, you don’t have to cut them.

The roast can be made from a whole chicken cut into pieces, or you can take, for example, just the legs.

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.

Taste Info Potato main courses / Poultry main courses

Ingredients

potatoes – 1.5 kg;
chicken meat – 1.5 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
tomatoes – 3 pcs.;
vegetable oil 200 ml;
tomato paste – 1 tbsp. l.;
spices, salt, chicken seasonings - to taste.

How to cook roast chicken with potatoes

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.

Note to housewives

To prepare the perfect roast chicken with potatoes, you need to take poultry meat and root vegetables in a 1 to 1 ratio.
If possible, choose the same meat. The roast will turn out less fatty if you cook it from chicken breasts.
If you have bell peppers on hand, add them to the stir-fry along with the onions and carrots.

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.

Ingredients:

Medium size chicken thighs – 5 pieces;
Potatoes – 1 kilogram;
Medium carrots – 2 pieces;
Medium size onion – 1 piece;
Garlic – 6 cloves;
Salt, pepper or other spices;
Refined sunflower oil – 2 tablespoons.

Preparation:

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 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!

Roast chicken with potatoes can be prepared on an ordinary day or on the occasion of a holiday. We offer you several recipes for this dish with various ingredients.

Classic recipe. Roast chicken in the oven

Products:

1 kg of potatoes;
greenery;
600 g chicken fillet;
spices.

1. Let's start cutting chicken breasts: remove the skin and bones. Cut the fillet into cubes. Place the bones with the remaining meat in a deep saucepan and fill with water. Cook the broth.

2. Place the fillet pieces in a frying pan, sprinkle with curry and other spices. You can add a little salt. Fry the meat on both sides.

3. Take another frying pan, but smaller. Place mushrooms in it and fry for 3-5 minutes. Grate the peeled and washed carrots on a coarse grater. Remove the skins from the onion and chop it. Add vegetables to mushrooms. Fry for 5-10 minutes.

4. Peel the potatoes and then cut them into cubes.

5. We take out 4 pots. We wash them in running water. Place potato pieces in each pot. Salt. The next layer is fried chicken meat. Next we add vegetables and mushrooms. Pour in 1/2 - 1/3 cup of broth. Sprinkle with spices. Add 1 tbsp. l sour cream in each pot.

6. Preheat the oven to 200 degrees. We put clay pots in it. Cooking time is 40-60 minutes.

Product set:

chicken fillet - 2 pieces;
one onion;
bay leaf - 3 leaves;
8 potatoes;
one carrot;
5 black peppercorns;
1 tsp ground turmeric;
4 tbsp. l sunflower oil.

Homemade chicken roast recipe:

1. Wash the meat in running water and cut into pieces (cubes). Take a shallow frying pan, pour a little oil into it and put it on the stove. Place the chicken fillet and fry on both sides for 2-3 minutes. Then cover the pan with a lid and give the meat the opportunity to simmer in its own juices.

2. The most suitable dish for roasting is a cauldron. If you don’t have one, then a pan with thick walls will do just fine. Pour a spoonful of oil. Transfer the chicken fillet from the frying pan to a saucepan (cauldron). Turn on the heat and sprinkle the meat with turmeric. Cover the dish with a lid.

3. Peel, wash the carrots and cut into medium-sized slices. You can simply grate it. Heat a frying pan with oil, put carrots in it. It should be lightly fried.

4. Now we need to peel the onion, chop it and send it to stew along with the carrots.

5. Remove the peel from the potatoes. Wash the pulp with water and cut into cubes.

6. The fried onions and carrots must be transferred to a cauldron. Add more oil to the pan and fry the potato pieces in it. As soon as they acquire a golden hue, you can turn off the heat and place the food in the cauldron. Place the frying pan in the sink. We won't need it anymore.

7. Mix all the ingredients in the cauldron. Add some water. Salt. Add peppercorns, bay leaves and other spices. Cover with a lid. We time it for 15-20 minutes. This is how long it takes for the potatoes to fully cook. And he is one of the main ingredients.

Simple recipe. Roast in Russian

Ingredients (per serving):

We cut the pre-prepared and washed chicken carcass into several parts (30-40 g each). Fry until half cooked using cooking oil. Place the meat in a clay pot. Cut the onion into half rings, sauté and add to the chicken. Pour it all over with sour cream and tomato sauce. Place in the oven, preheated to 180 degrees. Simmer for 25-30 minutes. At the very end, add chopped nuts, raisins and spices. Salt. The dish is served in pots, into each of which you need to add chopped herbs. You can cook chicken roast with mushrooms using the same method. In any case, it will turn out very tasty and satisfying.

Jewish roast recipe

Products:

½ tsp baking soda;
chicken legs - 3 pieces;
500 g white onion;
50 ml sunflower (refined) oil;
spices.

How to cook Jewish roast chicken:

1. Wash the legs with water and cut into large pieces.

2. Peel the onion and chop it. You'll need a lot of it. It is advisable to use the white variety. And all because it is juicier and not so aggressive.

3. Pour oil into a deep frying pan. As soon as the bottom heats up, add the onion and fry it. Stir the pieces. Next, sprinkle them with baking soda. Reduce the heat to low. Cover the frying pan with a lid. Let the onion simmer for 5-7 minutes. During this time it should acquire a pleasant caramel color.

4. Now you can lay out the chicken pieces. Sprinkle them with pepper and salt. Turn up the heat a little, setting it to medium. Turn the pieces of meat over to the other side. Cover with a lid. The chicken should simmer for about 40 minutes. The finished dish is laid out on plates. It is served hot, garnished with chopped herbs.

Roast recipe with cheese

Required Products:

Preparation:

1. First you need to peel and finely chop the onion.

2. Pour oil into a deep frying pan. Once it starts to sizzle, you can add chopped onion. Fry it for 1-2 minutes.

3. Cut the chicken fillet into pieces and place it on the onion. The meat is fried until half cooked. Then add sliced mushrooms to it. Pour in ½ cup of water. Simmer for 15-20 minutes. The liquid should completely evaporate.

4. The resulting mass must be salted and then placed in a ceramic form.

5. You need to prepare another frying pan, a smaller one. It is needed for frying flour. The surface of the pan must be clean and dry. As soon as the flour is slightly browned, you should add cream (of any fat content) and butter. Mix all this thoroughly using a whisk.

6. Pour the sauce into the mold with the mixture. Sprinkle chopped herbs and grated cheese on top. Baking time in the oven is 10 minutes (at a temperature of 180 degrees).

Holiday recipe

Ingredients:

20 ml vegetable oil;
5-6 potatoes;
two medium-sized carrots;
100 ml broth or plain water;
one large onion;
600-700 g chicken fillet;
spices (for example, nutmeg, paprika, dry mustard).

Cooking roast chicken with potatoes:

1. Wash the meat and cut into medium-sized pieces (2x3 cm).

2. Peel the potatoes. Wash thoroughly and cut into cubes. The same should be done with carrots. In this case, there is no need to grate it. However, there is an important rule: carrot cubes should be slightly smaller than potato cubes. Peel the onion and chop it.

3. Place vegetables and chicken meat in the sleeve. Add spices, water and a little vegetable oil. Gently mix the ingredients, being careful not to touch the cellophane. We close the bag with a special clamp and pierce it with a thin needle in 2-3 places. Baking time - 45-50 minutes (at 180 degrees). Place the finished dish into portioned plates, sprinkle with chopped herbs and pour over the sauce that formed while the roast was in the oven.

Afterword

Roast chicken with potatoes is a delicious and easy-to-prepare dish. Your husband and children will definitely appreciate both the culinary masterpiece itself and your efforts.

Step 1: Prepare the chicken.

So, we start with broiler chicken, if you bought it in a store, it means it has already been cleaned, but if at the market, then in any case there are small feathers left on the carcass, which we remove with tweezers or a sharp kitchen knife.

Then we get rid of all the insides, that is, the kidneys, liver, ventricle and lungs, of course, if any. Now we wash the chicken, dip it in paper kitchen towels and burn it over an open fire to get rid of fine hairs on the skin. After that, we rinse it again, dry it, put it on a cutting board and, helping ourselves with a kitchen hatchet, cut it into 11–12 parts: drumsticks, thighs, wings, breast cut into 4 portions and, of course, the back and neck, which we immediately move into a bag and put them in the refrigerator, they will make a wonderful broth, but later. We transfer the desired pieces of poultry into a small bowl and move on.

Step 2: prepare the vegetables.

Using a clean kitchen knife, peel all the vegetables specified in the recipe, rinse them under running cold running water, dry them with paper towels, place them one by one on a cutting board and chop them into large pieces, for example, potatoes - slices, cubes, randomly shaped bars measuring from 3.5 to 4.5 centimeters.

Onions - in strips, half rings, quarters or again in cubes from 5 millimeters to 1 centimeter wide.

Carrots - in rings, half rings 5-6 millimeters thick.

Finely chop the garlic cloves and parsley or dill. Then we put the rest of the necessary ingredients on the countertop and continue preparing.

Step 3: Fry the chicken.

Turn on the oven to preheat 180 degrees Celsius And bring 500 milliliters of purified water to a boil in a kettle. After this, put the frying pan on medium heat and pour half of the vegetable oil into it, that is, about 40 milliliters. After a few minutes, dip the chicken pieces into well-heated fat and fry them until golden brown. At this stage, there is no need to bring the meat to full readiness; as soon as it is browned, distribute it in an even layer on the bottom of a large cast-iron cauldron.

Step 4: fry the potatoes.

We do not remove the frying pan from the stove, add the remaining vegetable oil into it and wait for it to heat up. Then we put the potatoes, which have had time to dry even more, into this dish and fry them until golden brown. It also does not need to be kept on the fire for a long time; a tender crust is enough, which will not allow the vegetable to fall apart during stewing. Therefore, as soon as the slices become soft brown, remove them from the stove and proceed to the next step.

Step 5: Bring the homemade chicken roast until fully cooked.

Sprinkle the fried chicken with salt to taste, season with black peppercorns and bay leaves. Place a layer of carrots, onions and then potatoes on top of the spices. Again, sprinkle everything to taste with salt, pour boiling water from the kettle, cover the cauldron with a lid and place the semi-finished dish on the middle rack of the oven, preheated to the desired temperature.

Bake the roast for 60 minutes, after which, using oven mitts, remove the lid from the dish, season all its ingredients with garlic, chopped herbs, carefully mix with a wooden or silicone kitchen spatula and, without covering, put it back in the oven for 30 minutes. Then everything is simple, turn off the oven, but we don’t take out the stewed miracle, we leave it in it for another 30–40 minutes let it brew, and after that you can start tasting.

Step 6: Serve the homemade chicken roast.

Home-style roast chicken is served hot as a complete second course for breakfast, lunch or dinner. As you can see, it is very simple to prepare, but takes quite a long time, but it turns out very tasty and resembles exactly what is made in villages, as well as in villages in ovens. This miracle is served in portions on plates, if desired, previously decorated with fresh finely chopped dill, parsley, cilantro, basil or green onions, but such an impressive dish can be refreshed with sour cream, salad, pickles or marinades. It is also worth putting sliced bread on the table, because the roast turns out to be quite greasy. Cook with love and enjoy!
Bon appetit!

If you have time, you can cook broth from the back and neck and use it for pouring instead of purified water;

Very often, a few fried edible mushrooms, fresh tomatoes cut into rings, and sweet lettuce peppers are added to such a roast. These ingredients should be placed in front of the potatoes;

The spices indicated in the recipe are considered classic, but not essential, so their composition can be supplemented with any spices, as well as dried herbs suitable for dishes made from vegetables, poultry, meat, for example, a bouillon cube diluted in water, suneli hops, oregano , turmeric, marjoram and others;

This dish can be prepared in a cauldron, a duck pot, a deep frying pan with a removable handle, or portioned clay pots, which should be doused with boiling water beforehand.