Potato roast with chicken. Roast chicken with potatoes: recipe

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.

• 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, 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.

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 home-style 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.

• 800 – 900 g chicken meat
• 800 g potatoes
• 1 – 2 onions
• 2 bell peppers
• 2 – 3 tomatoes
• 2 carrots
• vegetable oil for frying
• salt, spices

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.

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!

The home-style roast, the recipe for which I offer you today, is also prepared with potatoes. This simple cooking option is great when you need to quickly prepare a meal. A small selection of common and simple products, as well as ease of preparation, makes this dish popular and often used. Now, let's look at how to cook homemade roast chicken...

To prepare such a hearty dish as home-style roast you will need:

• 500 grams of chicken breast;
• 600 grams of potatoes;
• one small onion;
• one carrot;
• one clove of garlic;
• sprig of rosemary;
• two tablespoons of flour;
• vegetable oil for frying;
• salt, spices.

Now our home-style roast with chicken and potatoes is ready!

Everyone loves potato dishes. But this vegetable appeared in Russian cuisine only at the beginning of the 19th century. Before this, its place in the classic Russian menu was occupied by turnips. 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.

• 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.

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.

Roast chicken and potatoes should be cooked 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 the 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.

• 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.