Chicken with potatoes in the oven: recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kura with potatoes in the oven is cooked in almost every home. This simple dish is served even on the festive table. The secret of its taste is in the spices. If you choose them correctly, and leave the chicken carcass to marinate in them for a long time, the aroma will be amazing. In addition, the set of spices may be different. This means that you can create many versions of this dish.

Lemon zest, orange halves and orange juice, garlic, rosemary or thyme, and just s alt are seasonings that will help you cook delicious chicken with potatoes in the oven (choose one or a combination if you want). Put the vegetables under the bird. It doesn't have to be just potatoes. Carrots and celery are also good choices, so you can make a side dish along with the meat.

According to reviews, chicken and potatoes in the oven are delicious if you choose a young bird. Always try to buyfree-range farm chicken, if available. These birds are raised on organic grain without antibiotics or hormones, and are allowed to roam freely (they are not constantly shoulder to shoulder in a cage) - all of which means they will taste better. Chicken is rich in protein and all essential amino acids, as well as B vitamins, iron, copper and selenium.

How to bake chicken in the oven with potatoes? The recipe for such a dish usually requires about an hour of your time. Add to this the time you leave the bird to marinate. The rule of thumb for roasting a whole chicken is: 20 minutes breast up, 20 minutes breast down, plus 10-20 minutes in the original position.

Classic

This is a basic chicken and potato recipe. In it, you can change the composition of spices at your discretion. What do you need to cook chicken and potatoes in the oven? The ingredients for this are as follows:

• 1 chicken weighing 2-2.5 kg;
• 1 l. Art. coarse or kosher s alt;
• any spices (choose one or more to add to the s alt).

Supplements may include:

• freshly ground black pepper;
• 2 medium lemons;
• 3-4 fresh sprigs of thyme or rosemary (or a combination);
• 2 bay leaves;
• 2 garlic cloves chopped;
• 4 oranges cut in half and their juice;
• 1.5 l. Art. olive oil, or 3 liters. Art. creamy;
• a little shallot.

For sauce:

• s alt-reduced chicken broth - half cup or glass;
• 3 cup dry white wine (optional).

How to make it?

The step by step recipe for chicken and potatoes in the oven is very simple.

1. Rinse the bird under cool water, then pat dry inside and out with a damp cloth.
2. Choose your choice of spices and then season the chicken with them.

What seasoning combinations can I use?

Chicken with potatoes in the oven will be delicious with a variety of combinations of spices. For example, you can rub its inner cavity with the following ingredients:

• half a lemon or orange;
• large piece of butter or a spoonful of olive oil, then lightly sprinkle with s alt and a little freshly ground pepper;
• garlic;
• add crushed herbs to cavity;
• grind the crushed herbs with s alt and rub it into the cavity.

Once you've decided on the inside of the bird, consider how you want to season it on top. Gently loosen the skin over the breast and thighs and season the meat under the skin in one of the following ways:

• a mixture of one and a half teaspoons of lemon zest with s alt (tablespoon);
• orange halves;
• peeled garlic;
• butter or olive oil;
• chopped herbs (rosemary or thyme).

Next:

1. Rub all sides of bird with remaining s alt, herbs or citrus.
2. Then cover the chicken with wax paper or foil and place in the refrigerator. Leave it to soak in aromas for at least three hours, and preferably for a period of 8 to 48 hours. The longer you wait before cooking, the more flavor will be added to the meat. This process is guaranteed to make the chicken more tender, juicy and delicious.
3. Remove the bird from the refrigerator at least one hour before cooking. This will allow it to reach room temperature and ensure even baking.

How to bake?

Preheat the oven to 200°C in advance. Roast chicken with potatoes in the oven in an ovenproof dish or skillet that is very close to the size of the bird (not much larger). Spread potatoes and other fillings on the bottom of this container in a thin layer so that they are under the chicken. This will allow fat and juices not to burn, but to soak the vegetables.

Lightly oil this bowl before placing the bird and garnish inside. Lay the chicken breast-side up and tuck its wings under the carcass so they don't burn while roasting.

Bake for 20 minutes, breast side up, then flip to the other side. Pour the fat and juices that have drained into the bottom of the pan into the chicken, and then cook for another twenty minutes. Turning the bird over will help it cook evenly and the skin will brown and crisp on all sides. At the end of the second 20 minutes, turn the bird breast side up again.top, baste again with juices and fry until cooked through - another 10-20 minutes, until the juice turns pink.

Frying a 2 kg chicken should take about an hour. It may take a few extra minutes for the skin on the legs to turn brown and crispy. At the same time, the breast will remain juicy and tender. Don't be afraid to chop the meat to see if it's done. Be sure to remove potatoes and other vegetables from the pan once they are cooked and can be easily pierced with a sharp knife. Set them aside if the bird needs to cook longer.

When the chicken is cooked, tilt it so that all the juices from the cavity pour back into the mold. Transfer the bird to a cutting board or deep dish and let it stand to distribute the juices. To do this, cover it with foil and leave it for 10-15 minutes before slicing.

How to make sauce?

You can use the fat and juices left in the mold to make a sauce or gravy. Pour the entire contents of the form into a blender, add half a glass of chicken broth and a third of a glass of dry white wine (optional), beat until smooth. Place this mixture in a saucepan and cook over medium heat, stirring, until the sauce is walnut brown. Pour it over the chopped chicken meat.

Mayonnaise variant

Chicken with potatoes baked with mayonnaise is done very quickly. You just put all the ingredients together and you don't have to worry about dinner anymore. In addition to potatoesyou can add any vegetables to the dish, but carrots and mushrooms are especially good in it.

To reduce cooking time, use separate parts instead of the whole bird. For example, the legs will be ready in 45 minutes after placing them in the oven. Wings may take a little less time, thighs more. Before serving, drain the juices from the bottom of the mold and mix with your favorite sauce: ketchup, sriracha or barbecue.

It is advisable to prepare everything in advance

If you have time to marinate the chicken a few hours earlier (or in the morning), this will make the dish even tastier. Mix the seasoning ingredients and rub the chicken on all sides, then place the chicken in a plastic bag and refrigerate.

What do you need for this?

So, to cook chicken with potatoes with mayonnaise and garlic in the oven, you will need:

• 1 kg potatoes, cut into pieces;
• 240 grams of mushrooms (champignons);
• 6 chicken legs (or other parts);
• 1 cup finely chopped carrots;
• a quarter cup of mayonnaise;
• 2 l. Art. melted butter;
• 2 l. Art. olive oil;
• 4 garlic cloves minced;
• 2 l. Art. fresh chopped herbs (cilantro or parsley);
• 1.5 l. hours of table s alt;
• ¼ l. freshly ground pepper;
• ¼ l. h. chili powder;
• 0.5 l. h. paprika.

Bake chicken with potatoes

In a small bowl, combine mayonnaise, butter, olive oil and garlic. In a separate bowl, combine s alt, pepper, ground chili and paprika.

Cut the potatoes into even-sized slices so that they cook thoroughly and evenly. Rinse and pat dry.

Place the chicken, mushrooms, potatoes and carrots in a baking dish. Pour the mayonnaise mixture over all the ingredients, mix and evenly cover with a layer of this marinade. Sprinkle with dry seasonings and stir again. Bake in a preheated oven at 200°C without a lid. The time depends on the size of the pieces used, but not less than 40 minutes. If the chicken is done but not crispy, bake for an additional 5-10 minutes.

Spread the finished dish on plates. Serve with the sauce left over from baking, mixed with ketchup or another ingredient of your choice. For this purpose, you can use a barbecue, etc.