Roast chicken breast with potatoes. Recipe for homemade roast chicken and potatoes. How to cook roast chicken - a recipe for homemade roast in a cauldron with chicken and potatoes with step by step photos

Step 1: Prepare the chicken.

So, we start with broiler chicken, if you bought it in a store, it means that it is already peeled, but if it is on the market, then in any case there are small feathers 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, send it to the board and, helping ourselves with a kitchen hatchet, cut it into 11–12 parts: drumsticks, thighs, wings, a breast cut into 4 portions and, of course, a back with a neck, which we immediately move into a bag and we send it to the refrigerator, a wonderful broth will come out of them, but later. We shift the necessary pieces of the bird into a small bowl and move on.

Step 2: Prepare vegetables.

Using a clean kitchen knife, we peel all the vegetables indicated in the recipe, wash them under streams of cold running water, dry them with paper towels, put them on a cutting board in turn and chop them into large pieces, for example, potatoes - slices, cubes, free-form sticks ranging in size from 3.5 to 4.5 centimeters.

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

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

Finely chop the garlic cloves and parsley or dill. Then we lay out the rest of the necessary ingredients on the countertop and continue the preparation.

Step 3: fry the chicken.

Turn on the oven to heat up 180 degrees Celsius And bring 500 milliliters of purified water to a boil in a kettle. After that, put a 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, it is not necessary to bring the meat to full readiness, as soon as it is browned, we distribute it in an even layer at the bottom of a large cast-iron cauldron.

Step 4: Fry the potatoes.

We do not remove the pan from the stove, pour the remaining vegetable oil into it and wait for it to heat up. Then we lower the potatoes that have dried even more into this dish and fry it until golden brown. It also does not need to be kept on 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 ruddy, remove them from the stove and proceed to the next step.

Step 5: Bring the homemade chicken roast to full readiness.

Sprinkle the fried chicken to taste with salt, season with black peppercorns and bay leaf. On top of the spices lay out a layer of carrots, onions and then potatoes. Again, crush everything to taste with salt, pour boiling water from the kettle, cover the cauldron with a lid and put the semi-finished dish on the middle rack of the oven, heated to the desired temperature.

We bake the roast for 60 minutes, after which, using kitchen tacks, remove the lid from the dish, season all its components with garlic, chopped herbs, gently mix with a wooden or silicone kitchen spatula and, without covering, send it back to the oven for 30 minutes. Then everything is simple, turn off the oven, but we don’t get the stewed miracle, leave it in it another 30-40 minutes insist, and after that you can start tasting.

Step 6: Serve Homemade Chicken Roast.

Roast chicken at home is served hot as a full-fledged second course for breakfast, lunch or dinner. As you can see, it is prepared very simply, but for a rather long time, but it turns out to be very tasty and resembles exactly what is done in villages, as well as villages in stoves. Serve this miracle in portions on plates, if desired, after decorating with fresh finely chopped dill, parsley, cilantro, basil or green onions, but sour cream, salad, pickles or marinades can refresh such an impressive dish. It is also worth putting bread slices on the table, because the roast turns out to be quite fatty. Cook with love and enjoy!
Bon Appetit!

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

Very often, a little fried edible mushrooms, fresh tomatoes cut into rings, and sweet salad 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 fundamental, so their composition can be supplemented with any spices, as well as dried herbs suitable for vegetable, poultry, meat dishes, for example, a bouillon cube diluted in water, suneli hops, oregano , turmeric, marjoram and others;

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

Step 1: prepare the ham.

Chicken legs must first be thawed, for this it is enough to leave them at room temperature for a while. After the meat is washed, cutting off excess skin. Wipe clean chicken with paper towels. After that, you can either cut each leg at the joint, making portioned pieces smaller, or leave everything as it is. It does not affect the taste of the dish in this case.

Step 2: prepare the potatoes.

Peel the potatoes, do not forget to clean the eyes and cut off the growths. Rinse the peeled root crops under warm running water, and then chop them into large cubes or thick straws, depending on your preference.

Step 3: prepare the bow.

Remove the husk from the onion, cutting off unnecessary tips. Cut the ingredient into small pieces with a slightly damp kitchen knife.

Step 4: Prepare the Carrots

Peel the carrots from the skin, and then rinse in the same way as the potatoes. Cut each vegetable in half crosswise, separating thin and plump halves. Cut the first into rings, and cut the second into halves, but already along and crumble in a semicircle.

Step 5: Prepare the garlic.

Peel the garlic cloves and chop with a special press or using a regular grater.

Step 6: Cook the Roast Chicken and Potatoes.

Heat the vegetable oil in the bottom of the pan and place the chicken legs in it. Cook them over medium heat until a delicious crispy crust forms on both sides. Then pour the onion to the legs, add pepper, salt and fry again 5-7 minutes. Then pour the fried ingredients into a clean plate, and wipe the bottom of the pan with disposable paper towels, removing any remaining oil.

Put the potato slices in the empty and clean pan, mixing them with carrots, and put the chicken legs and onions on the vegetables. It remains only to pour in water so that it covers all the ingredients and turn on medium heat. Bring the contents of the pot to a boil, then add more salt and pepper, if desired. Cook roast chicken and potatoes for 30-40 minutes, or until the meat and vegetables are completely cooked. Once the dish is ready, remove it from the heat and add the crushed garlic, mix well. Taste for salt and other spices, if there is enough of everything, then just leave the roast to infuse for 10 minutes before starting to serve it to the table.

Step 7: Serve Roast Chicken and Potatoes.

Roast with chicken and potatoes is served hot for lunch or dinner. No garnish is needed for it, because vegetables stewed with meat perfectly fulfill this duty. To taste, you can add, perhaps, sour cream, tomato sauce or mayonnaise, as well as offer a couple of slices of fresh bread or rolls to the dish.
Bon Appetit!

If desired, carrots can be fried along with onions and chicken legs. This is especially true for those who do not like the taste of boiled carrots.

In the summer, when you can, spice up your roast chicken by adding a few bunches of fresh herbs or sprouts of onions and garlic.

For flavor, you can add various seasonings for chicken or a bouillon cube to the dish if you want.

If you do not have a suitable pan, then first fry the chicken legs with onions separately in a pan, and then continue cooking in a regular saucepan.

Probably, there is not a single person in the whole world who has not tried this delicious dish prepared according to the classic recipe at least once. And today we will make the same roast chicken in the oven, which the household and guests never tire of admiring, and foreigners are delighted with it! As they say, everything ingenious is simple, so we don’t need any super-skills and exotic ingredients: only fresh products and an oven.

The Secrets to Delicious Roasting in the Oven

If you think that we will create our culinary masterpiece from fillet, then you are mistaken.

A real classic roast is made from chicken wings and drumsticks. Yes, yes, we do not take the dietary part of the chicken at all, but how wonderfully the potatoes are saturated with chicken fat!

Don't forget to take care of a suitable baking dish. We use a cauldron, but you can use any other deep container that will fit in your oven.

Real chicken roast in the oven, a simple recipe

Ingredients

• - 1.5 kg + -
• - 1.5 kg + -
• — 1-2 pcs. + -
• - 1 PC. + -
• - 4-5 teeth + -
• - 80 g + -
• Bouillon cube - 0.5 pcs. + -
• mushroom seasoning- 1 pinch + -
• - 1 PC. + -
• - 1 tsp + -
• - taste + -

How to cook roast chicken wings

1. We wash the wings and legs of the bird under running water, put it on paper towels and wipe it with them so that the parts of the carcass dry out, remove the remnants of feathers, if any.
2. Now let's cut into portions. We will not touch the shins, but we will divide the wings with a sharp knife into two parts in the place where the bones are attached. We put the parts of the bird in a bowl and leave for now.
3. Rinse the onion, carrots and potatoes with water, remove the peel from them, and then cut them coarsely.
4. Garlic, peeled, cut into medium pieces.
5. Now we take a dry frying pan, put it on medium heat and put 2/3 of the total amount of butter in it. When the butter is melted, we fry the chicken pieces in it. We fry well, do not forget to mix - in the end we should get beautiful, ruddy and appetizing chicken parts.
6. When the chicken becomes “ideal”, we transfer it to a cauldron, and fry the potatoes in the oil with chicken fat remaining in the pan, stirring constantly. We will not fry it until it is fully cooked, but we will try to make it brown on both sides.
7. Now we put onions, carrots, garlic, bay leaves and peas in the cauldron, and only after that we pour out the fried potatoes.
8. Crumble the bouillon cube on top of the potatoes and pour the mushroom seasoning.
9. We send the remaining butter to the cauldron, pour a glass of hot boiled water, salt a little.
10. We heat the oven to 180 ° C, cover the cauldron with a lid and put it on the middle level of the oven. Cooking for exactly one hour.
11. After an hour, carefully, with the help of potholders, we take out the cauldron. We mix its contents, and then return it to the oven again for another half an hour. During this time, a magical crispy crust forms on the roast, and a divine aroma will spread throughout the kitchen.

Serve roast chicken in the oven immediately, hot and hot, while it is hot.

Everyone loves potato dishes. But this vegetable appeared in Russian cuisine only at the beginning of the 19th century. Before that, its place in the classic Russian menu was occupied by turnips. Today, potatoes are on the list of weekly foods for the average Russian family. High calorie content, availability of the product and ease of preparation make it indispensable on our tables. You can bake bread from potatoes, cook 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 cooks have painted a huge number of ways to cook potatoes. One of the easiest recipes for roast chicken with potatoes, carrots and onions.

Ingredients

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

How to make Roast Chicken with Potatoes

Wash and dry the chicken carcass, cut into equal portions. To do this, cut the bird at the joints. Put the finished chicken parts in a convenient glass or enamel dish, salt, season with spices and spices, 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 a large cube.

Wash and peel potatoes. Then cut it into discs 1 cm thick. Peel and cut the root crops immediately before cooking so that the potatoes do not darken.

Cook roast chicken and potatoes should be in a cauldron or pan with a thick bottom. Fry chicken pieces until golden brown in well-heated vegetable oil.

Pour the onions and carrots to the fried poultry, cook the vegetables along with the chicken for a while on medium heat. Carrot slices should be browned, and onions should become transparent.

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. Salt, 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.

Perfectly roasted chicken and potatoes are 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 ratio of 1 to 1.
• If possible, choose the same meat. Roast will turn out less greasy 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.

• 500 gr. chicken meat.
• 400 gr. potatoes.
• 1 large carrot.
• 1 bulb.
• Salt, pepper, bay leaf.
• 3 - 4 cloves of garlic.
• Vegetable oil for frying meat and frying.

Cooking step by step:

Chicken meat, I have drumsticks, we clean from excess fat, wash and dry.
The meat for this recipe is suitable for any, to your taste.

Fry the meat in a hot pan until golden brown, it will take 5-10 minutes.

Peel potatoes and cut into small cubes. Do not cut too finely, as the potatoes can boil and lose their shape.

Fry onions with carrots until tender. Onions and carrots can be put in a dish and raw, it will come out no less tasty, but without a pronounced taste of frying.

Put the potatoes in a heat-resistant pan or baking dish. On top of it we put the frying and meat.

Fill the dish with water so that it covers the potatoes.
Salt, season with spices, add finely chopped garlic. We send it to the oven at 180 ° for 25 minutes, then reduce the temperature to 160 ° and simmer for another 2 hours.

We lay out the finished dish on portioned plates, sprinkle with herbs and finely chopped garlic.

Lunch came out very tasty - the potatoes just melted in your mouth.

Cook with us!

Bon Appetit!