Chicken in the oven with potatoes: the best recipes

Chicken with potatoes in the oven is a great option for any family feast. On average, the calorie content of such a hearty and beautiful dish is about 174.3 kcal, and it can be prepared on a weekday. After all, for the most part, the preparation process requires about 10-20 minutes. The remaining time is spent on baking, which allows the housewife to do other things while a full dinner or lunch is prepared in the oven.

In any recipe, you can use not a whole chicken, but its individual parts: thighs, drumsticks, wings, fillets.

General principles for preparing stewed potatoes with chicken

Monday, Tuesday, Wednesday... often each housewife has her own menu for all these days. There are several ordinary recipes that take place on the everyday table every day. And sometimes you really want to improve the tastes of familiar dishes a little.

Stewed potatoes with chicken is a traditional and ordinary dish, but despite this, if you really want to, you can give this dish an original taste. A variety of vegetables and spices will enhance its taste.

The important task of every housewife is not only to prepare delicious dishes, but also healthy ones. Stewing, and this particular cooking method is used when preparing stewed potatoes with chicken, is something between boiling and frying, which allows you to please your loved ones not only with tasty, but also healthy dishes. Stewed potatoes can also be consumed during diets for those who are watching their figure or have problems with the digestive system.

Potatoes are an irreplaceable product that is actively added to hot dishes and salads, even to some baked goods. The list of useful components that make up vegetables is amazingly diverse, which makes potatoes the most popular product in many countries. Chicken meat, which is rich in amino acids, minerals and vitamins, is not inferior in usefulness. Their presence in the dish strengthens the immune system, and the use of such a gentle mode as “Stewing” allows you to preserve most of the useful components. Contained in the ingredients used.

The nuances of cooking delicious chicken with potatoes in the oven

If you know some of the secrets of cooking chicken in the oven, you can prepare a very tasty dish that will make your family lick their fingers.

It is better to choose a young chicken for cooking; chicken meat is much softer and tastier than the meat of an adult chicken. When purchasing a carcass, be guided by its weight; a young bird weighs 1-1.5 kg, has white fat and pink or pale yellow skin.
If you want to place potatoes inside the chicken (i.e. stuff it), then boil the tubers until half cooked. If you stuff a carcass with raw potatoes, it may not be fully cooked, and if you boil it completely, then by the end the potatoes will turn into mashed potatoes.
It is not advisable to use chicken fillet separately for cooking, as the dish will turn out dry.
If you place the potatoes on a baking sheet and the chicken pieces on the grill on top of the potatoes, then during cooking the fat from the meat will drip onto the vegetables and thus the dish will acquire a particularly pleasant taste.

Chicken with potatoes in the oven is a tasty, satisfying and healthy dish that is relatively easy to prepare, but can even be placed on a holiday table. Bon appetit!

First you need to wash the chicken carcass and cut it into portions. This is done in order to reduce cooking time and serve quickly. It’s difficult to cut hot chicken neatly very quickly, but here I tore the bag and poured everything onto a dish.

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 to 4 parts. In summer, small new potatoes directly in their skins are suitable for this recipe.

Place the prepared pieces of chicken and potatoes in a deep cup so that they can be conveniently mixed with the sauce. Sprinkle the ingredients with salt and spices on top. We pass the peeled garlic cloves through a press and also add them to the 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 a roasting bag. My photo recipe uses a baking bag, made of the same material as the sleeve, only sealed at one end. If you use a sleeve, then I advise you not to tie one edge of the sleeve. Steam will be able to escape freely, the chicken will not be completely steamed, but juicy. In addition, the products will acquire a beautiful golden crust. And one more pleasant moment: there will be much less splashing when frying in the oven. Transfer the sleeve with potatoes and chicken to a baking sheet and place in an oven preheated to 200 degrees for 50-60 minutes.

Carefully cut the sleeve or bag.

Place the baked chicken and potatoes on a beautiful dish and serve until it has cooled down. As a complement to such a hearty dish, you can serve any vegetable salad or fresh vegetables.

Anyuta wishes you bon appetit!

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

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

Food preparation

To prepare stewed potatoes with chicken, two main ingredients are used - chicken and potatoes; in addition to them, you can add onions, carrots, garlic, mushrooms, various herbs and spices. You can use a whole chicken, chicken fillet, thighs, wings – it’s up to everyone’s discretion. But it is more recommended to use white meat, breast, as this part is lower in calories and healthy. In almost all recipes, the meat is chopped into small pieces, which gives a holistic appearance to the dish. In addition, meat takes longer to cook than potatoes. It is recommended to fry it first in vegetable oil. To prevent the meat from sticking to the vessel (frying pan, saucepan, saucepan), you need to add a little water, where everything will be stewed.

Recipes for stewed potatoes with chicken

Recipe 1. Stewed potatoes with smoked chicken.

Using some tricks, you can slightly diversify the taste of even the most familiar dish. The described recipe will allow you to slightly expand the boundaries of the usual and prepare the usual stewed potatoes with chicken, but with a slightly unusual taste. What's the secret? Perhaps in sour cream.

Required ingredients:

Cooking method:

So, if you want to please your loved ones a little in the evening, let’s start preparing a tasty and tender dish.

Cut the onion into half rings, grate the carrots on a coarse grater. Put vegetable or olive oil on the fire, where we add chopped onions and carrots. You can start with the meat; it’s better to cut it into small cubes and gradually put it in a saucepan, where the onions and carrots are simmered over low heat. Close the lid tightly and leave the meat to simmer until golden brown. In a separate pan, where we plan to continue stewing the potatoes and meat, we put the prepared sour cream, which we dilute with salt, pepper, bay leaf and other spices. Carefully place the cooked meat and vegetables into the resulting sauce. Fill the whole mass with water, about a glass, and leave to simmer. After 1 - 1.5 hours, you can lay out the diced potatoes. Add a little more water and simmer further for about 40 minutes. Simmer until cooked, then decorate the dish with aromatic herbs.

In pots in the oven

The dish turns out healthy, satisfying and very tasty. Cooking is a pleasure, because preparing food requires little time.

Ingredients:

sour cream – 3 tbsp. spoons;
sunflower oil;
fillet – 350 g chicken;
broth – 500 ml;
potatoes – 350 g;
parsley – 20 g of greens;
carrot – 1 pc.;
spices;
salt;
onion – 1 pc.;
pepper;
cheese – 150 g.

Preparation:

Cut off the top layer of carrots.
Chop into circles.
Remove the skins from the onion. Grind.
Wash the meat. Dry.
Cut into cubes. Add some salt. Sprinkle with pepper. Add spices.
Place in a frying pan. Fry.
In another frying pan, fry the vegetables.
Rinse the pots.
Lay out the meat.
Cover with part of the roast.
Place potatoes.
Cover with carrots and onions.
Pour in the broth.
Peel the garlic. Grate. Mix with sour cream.
Coat the products with the resulting mixture.
Cover with lids.
Place in the oven.
Cook for 2/3 hours.
Remove covers.
Grate the cheese.
Chop the parsley.
Sprinkle the dish.
Cook for five minutes.

Recipe 2. Stewed potatoes with chicken in a slow cooker.

With the advent of a multicooker in the house, a woman has more free time, which she can spend on communicating and relaxing with loved ones. Fortunately, this device has a selection of modes, which allows you to cook dishes of varying complexity. Consider a recipe for making stewed potatoes in a slow cooker.

Required ingredients:

• 3 spoons of sour cream;

Cooking method:

1. Place the chopped chicken in the multicooker bowl, pour in water and set the “Cooking” mode for 1 hour.

2. Then add chopped potatoes and tomatoes, “Stew” mode - 30 minutes.

3. In the meantime, while our products are stewing, you can start preparing the frying. In a heated frying pan, fry the onions and grated carrots.

4. It’s time to start working on flour. In a dry, hot frying pan, fry the flour until it turns brownish. Then add sour cream and mix thoroughly. After 3-4 minutes turn off the heat.

5. Add both roasts to the slow cooker, add salt and herbs.

The tomato gives the potatoes some sourness, and the dish turns out excellent and satisfying.

Recipe 3. Stewed potatoes with chicken in the oven.

If you are not in the mood to stand in front of the stove and cook dinner, you can easily prepare stewed potatoes with chicken in the oven. Fast and tasty.

Required ingredients:

• brisket – 500 g;

Cooking method.

Peel carrots, onions and potatoes and cut into cubes. It is also recommended to cut the potatoes into small pieces, which facilitates quick cooking. We also cut the meat into cubes.

It's time to start decorating. To prepare stewed potatoes in the oven, you need to use special heat-resistant dishes, for example, a glass vessel. Place all the ingredients in a glass form, add salt and pepper and mix thoroughly. If you want to get a delicate and aromatic taste, you can add 2 tablespoons of mayonnaise. Mix all ingredients and place in the oven for 1 – 1.5 hours.

Option 1. Classic recipe for whole chicken in the oven with potatoes, country style

Perhaps, chicken baked in the oven with potatoes has long become a universal dish: for Sunday family dinners, for guests who decided to make a surprise with a sudden appearance, and for a planned celebration.

Poultry, which has a neutral taste, can be prepared in a variety of ways, but roasting a whole bird is the Russian way, without exaggeration. It was in ancient Russian cuisine that there were recipes for baking whole carcasses, not only poultry, but also game, as well as livestock and wild animals. At the same time, ancient Russian recipes for baking various types of meat are characterized by minimalism regarding the use of additional ingredients.

But potatoes are a side dish, so it’s worth paying attention to how to turn the neutral taste of meat into an unforgettable culinary delight, and the purpose of a side dish is to be a “second fiddle.” In addition, potatoes with meat do not need special decoration.

So, delicious chicken with country-style potatoes.

Ingredients:

Chicken carcass, gutted 2.4 kg
Onions 700 g
Garlic 70 g
Black pepper 15 g
Potatoes 900 g
Vegetable oil 90 ml
Dill 120 g
Salt 10 g
Sour cream (25%) 150 g
Yield (net): 2800 g

Cooking technology:

Examine the carcass. Of course, it is advisable to do this when purchasing, but in any case, having chosen a well-fed carcass with a significant amount of fat, which is important for baking in the oven, be sure to tar it - even if the remains of the feather cover are not visible on the carcass. This method of pre-processing poultry meat, firstly, will preserve the meat juice inside, and the skin will quickly fry and become golden brown, and secondly, this method improves the aroma of the meat.

Chop the dill and chop the garlic, add them to the sour cream. Season the mixture with salt and pepper. At this stage, you can make changes to the recipe: add your favorite spices to give the dish your favorite taste or special piquancy.

Wash the carcass and dry the surface with a napkin. Grease the inside with sour cream sauce.

Cut the peeled onion into thin strips and stuff the carcass. Sew up the belly or pin the cut with wooden toothpicks.

Cover the baking sheet with foil so that you don’t have to clean it for a long time after cooking. Grease the foil with oil and place the chicken. Considering that the carcass will be baked for more than two hours and during this time the skin will be very fried, it is better to bake it for the first hour, covering it with foil on top.

Place the baking sheet with the chicken in the oven, preheated to 180°C, and start preparing the potatoes. Wash medium-sized tubers thoroughly and boil. Drain the water, dry the potatoes, cut into quarters.

After two hours, remove the pan from the oven and remove the foil. Place the potatoes around the chicken, skin side down. Cover the bird and the sliced potatoes with the remaining sour cream sauce and return the pan to the oven. Increase the temperature by 20°C and cook until done.

When serving, transfer the chicken to a platter, arrange the potatoes around, and garnish with herbs. Serve the sauce separately.

The baking time for a whole carcass doubles. If for legs or wings it takes 20 minutes per 0.5 kg of weight, then for a whole bird - 40 minutes for every 0.5 kg. Knowing this, it is always easy to calculate the time when to put the bird in the oven in order to serve it for dinner on time and hot.

Recipe 4. Stewed potatoes with chicken and mushrooms.

Mushrooms can add an exotic taste to stewed potatoes. You can experiment a little and add a little mayonnaise to the recipe. Don't forget about greens, they can also radically change the taste of potatoes.

• potatoes – 500 g;

Cooking method:

1. Finely chop the chicken.

2. Fry onions, carrots and meat in a hot frying pan with oil.

3. Transfer the fried ingredients into a pan, add potatoes (cut into small pieces) and pickled mushrooms.

4. Add water to the pan - 1 - 1.5 cups.

5. Simmer until done.

In foil

Foil prevents moisture evaporation, so the dish turns out juicy and tasty.

Ingredients:

potatoes – 3 pcs.;
garlic – 3 cloves;
salt;
onions – 2 pcs.;
drumstick – 3 servings;
spices for chicken;
cheese – 75 g.

Preparation:

Rinse the drumstick. Take napkins. Wipe.
Peel the garlic cloves. Cut into three parts.
Make punctures in the meat. Stick in the garlic pieces.
Sprinkle with spices. Add some salt. Grind.
Cut off the husks from the onions. Cut into thick rings.
Peel the potato tubers. Cut into bars.
Grate the cheese. Use a medium grater.
Cut off a piece of foil.
Add onion.
Cover with potatoes.
Add some salt.
Place the carcass.
Sprinkle with cheese.
Twist with foil.
There should be some space between the cheese and the foil.
Transfer to a baking sheet.
Place in the oven.
Cook for an hour.
Mode 200 gr.

How to stew potatoes with chicken

The preparation of the dish is extremely simple. This method of heat treatment, such as stewing, helps make it healthy, and the variety of vegetables that you can additionally add to the main products, seasonings, sauces and spices – tasty. To stew potatoes with chicken, you can use any part of the bird carcass. Legs, thighs, fillets, wings are suitable.

The first step of the process is the preliminary preparation of products. The meat should be washed and dried. Then it is cut into small or medium pieces. Potatoes and other ingredients that can be used (carrots, tomatoes, onions, garlic and other products) are peeled, washed, and chopped. First the chicken is fried, then vegetables are added to it. All this is poured with a certain amount of water or broth, seasoned and simmered on the stove, in the oven or in a special kitchen appliance.

In a slow cooker

This device is perfect for preparing such a dish. Stewed potatoes with chicken in a slow cooker is very easy to make. First, peeled chopped onions, carrots, and other vegetables are fried in a bowl on “Baking” or “Frying”. When they soften, lay out the meat cut into pieces and cook it in the same mode until golden brown. Then they add potatoes, fill them with water and cook them using “Stewing”. The process takes from 40 minutes to an hour.

In a saucepan

There are no difficulties in this cooking process. Stewed potatoes with chicken in a saucepan turns out to be something between the first and second courses. First, fry the pieces of meat in a frying pan with a small amount of vegetable oil, then the vegetables. Then these products are transferred to a pan and covered with potatoes. Next, you need to add seasonings, fill everything with water, and close the lid. The dish is brought to a boil and then simmered over low heat. It is worth noting that for cooking you should use a thick-walled pan with a very dense bottom.

In a frying pan

This cooking method is especially good if you need to get a small number of servings. To make chicken with potatoes in a frying pan, you must first fry the meat until golden brown. Then potatoes and other vegetables, which the recipe suggests, are laid out on it, and a little water is poured. It is recommended to simmer the dish over low heat with a lid. It is preferable to use a non-stick frying pan, which will not cause food to burn.

In the cauldron

If you have a cast iron, be sure to try cooking a dish in it. Stewed potatoes with chicken in a cauldron turns out very tasty, with a fragrant, thick and rich broth. In such dishes, food is quickly fried, so the meat is covered with a crispy golden crust. Inside, it is very tender, because it languishes at a very low temperature, imbued with the flavors of vegetables. When cooking in a cauldron, you first need to fry onions, carrots, chicken over very high heat, and then reduce it to low, add potatoes, add water and cover with a lid.

In the duck house

Cooking Tabaka Chicken with Potatoes in the Oven

Wash the chicken and dry with a paper towel.
Cut the carcass as in the first recipe: along the breast, then open it. Remove ribs.
Rub the chicken with salt, squeezed garlic and spices on all sides. Place melted butter on the inside of the carcass and spread it in an even layer.
Place the chicken in the center of the baking sheet, oil side down. Distribute the peeled potatoes along the edges (you can leave them whole if they are fresh and small in size, but if they are large, cut them into quarters).
Place the dish in the oven at 200 degrees. Water the potatoes with juice from time to time.
Once the top of the chicken is browned, flip it over and bake until the other side is cooked through.

By pouring juice over potatoes, you rid the carcass of excess fat. Cooking in this way allows you to make delicious tobacco chicken with aromatic, juicy potatoes!

With carrots and onions

Cooking time: 275 min.
Number of servings: 6 persons.
Calorie content of the dish: 4392 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: easy.

Many people associate the taste of chicken stewed with potatoes, carrots and onions with childhood. It is very difficult to find someone who has never tried such a dish in their life. The products are stewed with a sauce based on mayonnaise and tomato paste. You can add any spices to the dish, because there are no strict recommendations in this regard, but it is preferable to use those that are guaranteed to suit the bird. Remember how to stew potatoes and chicken.

chicken – 1.5 kilograms;
parsley and dill - a bunch;
onions – 3-4 pcs.;
salt, spices, pepper;
potatoes – 1.3 kg;
tomato paste – 3-4 tbsp. l.;
carrots – 5 pcs.;
mayonnaise - 300 milliliters.

Wash the meat, dry it, cut into small pieces. Coat them with mayonnaise and salt.
Peel the onion, wash it, cut it into half rings. Stir in the pieces of meat. Leave the food for a couple of hours to marinate the chicken.
Peel the carrots. Grate it on a coarse grater.
In a thick-walled saucepan, heat a little vegetable oil over high heat. Add carrots and fry until they soften.
Add meat with onions, tomato paste, stir, pepper, sprinkle with spices. Add enough water to cover the food completely. Simmer for about half an hour.
Peel the potatoes and cut into large cubes. Place it in a saucepan and add water if necessary. Continue simmering for another half hour.
Sprinkle the dish with chopped herbs and serve hot.

Option 3. Whole chicken in the oven, with potatoes, eggplants, peppers and tomatoes

Very interesting recipes for preparing poultry meat in Balkan cuisine. Chicken goes well with southern vegetables and tomato sauce. Tomatoes and other vegetables give baked meat not only an interesting taste, but also lightness. Potatoes, in this case, are best served whole as an additional side dish.

Ingredients:

Chicken carcass 1.5 kg
Garlic 30 g
Pepper mixture 10 g
Sweet salad pepper 3 pcs.
Carrots 200 g
Coriander 1 tsp.
Eggplants 2 pcs.
Cloves 5 pcs.
Cherry 10 pcs.
Chili red 1 pc.
Tomato puree 100 g
Salt and sugar - to taste
Onion 250 g
Peeled potatoes 900 g
Basil 70 g
Parsley 120 g
Cilantro 50 g
Butter and olive oil – 80 g each

Cooking technology:

Wash the chicken carcass and dry it. Grind coriander, pepper, cloves in a mortar, chop garlic, chili and spicy herbs. Combine all prepared ingredients, add olive oil and tomato puree, mix. Rub the prepared mixture onto the outside and inside of the chicken. Place the carcass in a plastic bag and put it in the refrigerator for an hour (you can leave it like that overnight). Leave some of the seasoning from spices and herbs for vegetables.

Chop the carrots and onions into cubes or strips, simmer in a saucepan until soft, adding butter, and cool slightly.

Prepare a baking sheet by lining it with foil. Place the carcass stuffed with carrots and onions.

Cut the peeled eggplants into large cubes, put them in acidified water for half an hour, then drain the water. Add peppers, cut into the same large cubes, and halves of blanched tomatoes (without skin) to the eggplants. Season with the spice mixture.

An hour later, from the moment the chicken is baked, remove the baking sheet, remove the foil, and check the readiness of the meat. Place vegetables around the carcass. Return the pan to its place for another half hour.

Peel small potato tubers, boil until tender, brush with butter. It can be served separately or placed on a baking sheet with vegetables and chicken and lightly fried.

To serve, place the chicken in the center of the dish, place baked vegetables and potatoes around it, and add fresh herb leaves for decoration.

The weight of bones in a chicken carcass is 10%. This is also useful to know in order to more accurately calculate the calorie content of a dish and the weight of one serving.

With chicken fillet

Cooking time: 75 min.
Number of servings: 6 persons.
Calorie content of the dish: 3852 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: easy.

If you have a slow cooker, remember how to make stewed potatoes with chicken fillet in it. It's very fast, simple, and the result is simply excellent. Stewed chicken and potatoes are simmered in milk sauce, making them very, very soft. The cooking process will take you just over one hour. The dish can be served both for lunch and dinner; there is no need to prepare an additional side dish for it.

chicken breast – 0.6 kg;
vegetable oil – 3-4 tbsp. l.;
potatoes - 12 medium pieces;
butter – 65 g;
onion – 2 heads;
parsley - half a bunch;
milk – 0.7 l;
ground paprika – 0.5 tsp;
salt – 1.5 tablespoons.

Rinse the fillet and wipe off excess liquid. Cut into large cubes.
Peel the onion, wash it, cut it into half rings.
Pour vegetable oil into the multicooker. Add the meat and onions and cook on “Fry” for 10 minutes. Salt, pepper, sprinkle with paprika and mix the products thoroughly.
Peel the potatoes, cut them into thin slices. Lay out in layers, sprinkling each layer with salt and pepper.
Pour in the milk. Place butter cut into small pieces on top of the potatoes.
Simmer the food under the lid on the “Baking” for half an hour. Leave on “Warming” for 10 minutes.
Serve the dish on portioned plates, pouring milk sauce over it and sprinkling with chopped herbs.

With mayonnaise and ketchup

This high-calorie and very appetizing dish will be an excellent help for those who have not yet decided how and how long to bake the chicken in the oven so that it turns out rosy and juicy. To prepare it you will need:

80 g mayonnaise.
6 medium sized potato tubers.
1 chicken carcass weighing about 2 kg.
3 tbsp. l. ketchup.
Salt and ground pepper.

To prepare a hearty dinner, you need to use chilled poultry that has not been in the freezer.

The washed and dried chicken is stuffed with slices of salted, seasoned potatoes.
The carcass prepared in this way is greased with a mixture of mayonnaise and ketchup and put aside for half an hour.
At the end of the designated time, the stuffed bird is packed in a sleeve and sent for heat treatment. Bake it at 200 0C for 90 minutes. Shortly before turning off the oven, carefully cut the bag and wait until its contents are covered with a golden crust.

With mushrooms

Cooking time: 85 min.
Number of servings: 8 persons.
Calorie content of the dish: 4054 kcal.
Purpose: lunch, dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Potatoes with chicken and mushrooms can even be served on a holiday table. In the photo you can see how wonderful it looks. This dish tastes great, very aromatic. According to the recipe, champignons are added to it, but if you have other preferences, you can use other varieties of mushrooms: milk mushrooms, honey mushrooms, chanterelles, oyster mushrooms. The dish contains a whole bouquet of spices, which are used to infuse both potatoes and meat. It is advisable to use them all as indicated in the recipe.

chicken – 1.5 kg;
garlic – 3 cloves;
flour - 3 tbsp. l.;
carrots – 2 pcs.;
vegetable oil;
potatoes – 8-9 pcs.;
onion – 1 large;
hot pepper, salt;
fresh champignons – 0.3 kg;
paprika – 0.5 tsp;
bay leaf – 3 pcs.;
marjoram – 0.5 tsp;
thyme – 1 tsp.

Prepare your food. Rinse the meat and cut into pieces. Salt them, pepper them, roll them in flour.
Heat vegetable oil in a frying pan. Fry chicken pieces in it until golden brown. This will take about 10 minutes.
Transfer the meat to a thick-walled saucepan.
Peel the onion, cut into small cubes, fry until transparent.
Wash and dry the champignons. Chop them finely and place them in a frying pan with the onions.
After frying, pour the mushrooms into the pan with the meat. Pour in water and wait until it boils.
Peel carrots and potatoes. Wash it. Cut the potatoes into medium cubes and grate the carrots coarsely. Place in a saucepan.
Throw in thyme, bay leaf, marjoram, paprika, crushed garlic. Season to taste with salt and pepper.
Simmer over low heat for 30 to 40 minutes, covered.

With garlic and mayonnaise

This appetizing and incredibly aesthetic dish will be a worthy decoration for any holiday feast. It is prepared from simple and inexpensive products available to all segments of the population. To treat your relatives and friends to it, you will definitely need:

1 kg of medium-sized new potatoes.
1 chicken carcass weighing up to 1.5 kg.
4 cloves of garlic.
50 g mayonnaise of any fat content.
Salt, basil, marjoram and ground pepper.

Having dealt with the list of what is required, you need to figure out in what order and for how long to bake the chicken in the oven.

The selected carcass is cleaned of remaining feathers, thoroughly washed under running water and wiped dry with paper towels.
The bird processed in this way is sprinkled with a mixture of salt and spices, stuffed with chopped garlic, coated with mayonnaise and placed on a baking sheet lined with foil.
Potato slices are carefully placed around the chicken and seasoned with aromatic herbs.
All this is wrapped in foil and put into a heated oven. Prepare the dish at 180-200 0C for about an hour. Then it is carefully opened and returned to the oven for another 30 minutes.

Ham

Cooking time: 75 min.
Number of servings: 6 persons.
Calorie content of the dish: 3269 kcal.
Purpose: lunch, dinner.
Kitchen: homemade.
Difficulty of preparation: medium.

It's almost time for dinner and you still don't have anything ready? Use the recipe for stewed potatoes with legs. This food is simple and satisfying, and will definitely appeal to the stronger sex, for whom nutritional value is the main criterion for evaluating products. The dish turns out tasty and aromatic. It should be served hot with a few slices of fresh bread.

legs - 3 pcs.;
salt pepper;
potatoes – 750 g;
bay leaf – 2-3 pcs.;
carrot – 1 large;
dried basil – 1.5 tsp;
celery root - a small piece;
chicken or vegetable broth - 4.5 cups;
tomatoes – 3 pcs.;
garlic – 4 cloves.

Wash the legs and dry. Cut into portions. Fry in vegetable oil in a frying pan for five minutes.
Place the meat in a large saucepan and add broth. Place over medium heat, let it boil and simmer for 20 minutes.
Wash and peel the potatoes. Cut into medium cubes. Transfer to the pan with the chicken. Simmer for 10 minutes.
Peel, wash and chop the onion. Grate the carrots and celery. Peel the tomatoes and grind into puree.
Fry the onion in a frying pan until translucent. Add celery, carrots and stir. Fry for another 5 minutes. Add tomato puree. Wait for it to boil and simmer for another 3 minutes.
Transfer the contents of the skillet to the pot with the meat and potatoes. Stir.
After 10-15 minutes, add crushed garlic, basil, and bay leaves. Add some salt and pepper.
Turn off once the potatoes are completely soft. Sprinkle each serving with fresh herbs.

Chicken baked with whole potatoes

Baking a whole chicken is much more difficult than baking small pieces (such as legs or thighs), since you need to ensure that the chicken is cooked inside and not burned on the outside, which often happens if you choose the wrong temperature.

It is advisable to marinate the chicken in advance to ensure that the meat is especially tender. To do this, wash the chicken under cold running water, dry it with napkins, make small slits in the skin and place garlic cloves cut in half there.
After this, rub the carcass with mayonnaise, seasonings and salt and put it in the refrigerator for several hours. It is not necessary to marinate the chicken; you can immediately put it in the oven if you don’t have extra time.
Peel the potatoes, wash them, cut them into 4-6 pieces (depending on the size of the potatoes), pour in vegetable oil and seasonings for potatoes. Place parchment on a baking sheet, place the chicken in the middle, place potatoes around the edges and place everything in an oven preheated to 200 degrees for an hour and a half (depending on the size of the chicken).
You can check the readiness of the chicken by piercing it with a knife to the base. If red or pink juice flows, then the dish is not ready yet, if the juice is clear, then it is ready. If by the time the chicken is ready, a golden crispy crust has not formed, then increase the temperature in the oven to 230-240 degrees and leave the dish for another 5-7 minutes.

In sour cream

Cooking time: 55 min.
Number of servings: 4 persons.
Calorie content of the dish: 3269 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty of preparation: easy.

The taste of chicken stewed with potatoes in sour cream cannot be described in words. The meat comes out simply delicious: tender, appetizing, juicy, with light creamy notes. No one will refuse a portion of this dish, although it is prepared from very affordable ingredients. It is advisable to use sour cream for this recipe that is not too fatty. If you want to minimize the number of calories, remove the skin from the chicken.

chicken – 1.2 kg;
vegetable oil;
potatoes – 0.6 kg;
salt, seasonings;
onion – 1 large;
sour cream – 275 ml;
black peppercorns – 3 pcs.;
sweet pepper – 2 pcs.;
carrot – 1 small.

Wash the meat, cut into pieces and fry with oil over medium heat. They should turn golden.
Wash the potatoes, peel and cut into slices. Lightly fry in a separate pan.
Place meat and potatoes in a saucepan. Add diced peppers, chopped onions and grated carrots.
Add some salt. Add pepper and spices. Fill with sour cream.
Wait for baking, reduce heat to low and cook covered for about a quarter of an hour.

Chicken baked with potatoes in the sleeve

The culinary sleeve is a kind of lifesaver for every housewife, since almost any meat cooked in it turns out soft, juicy, but at the same time it is almost impossible to dry it out. You can cook chicken in the sleeve either whole or in parts.

If you decide to cook the whole chicken, then rub it with seasonings and salt (mayonnaise is optional, since the meat will be juicy without it), cut the potatoes, and also sprinkle with seasonings and salt.
Tie the sleeve on one side, place the chicken in the middle, surround it with potatoes, tie the bag on the other side and place in a preheated oven.
The meat cooks faster in the sleeve than without it. To achieve a golden crust, tear the bag and increase the temperature slightly at the end of cooking.

If you want to cook individual parts of chicken with potatoes (for example, legs or thighs), then cut the potatoes into a saucepan, put the chicken parts there, sprinkle everything with seasonings, pepper and salt, mix thoroughly and place in the sleeve. Place the chicken skin side up to form a golden crust. To make both meat and potatoes more tender, place a few pieces of butter on top, seal the bag and place in the oven.

How to stew chicken with potatoes - recommendations from chefs

Remember a few tips:

Cut the chicken carcass while it is frozen. Make cuts along the joint.
You don't need too much water to simmer chicken and potatoes.
Do not use enamel cookware, which may cause food to stick. Heat-resistant, cast iron molds are suitable.
The most suitable spices for this dish are rosemary, coriander, cloves, chili, paprika, turmeric, and garlic. They give it a wonderful aroma.
To reduce the calorie content of food, remove the skin from meat.
At the end of cooking, remove the bay leaf from the dish.

Find out more recipes for making potatoes and chicken in the oven.

With tomatoes and zucchini

This juicy and extremely tasty dish turns out to be quite bright and healthy. They can be used equally well to feed children and treat guests. To prepare it at home you will definitely need:

500 g of new potatoes.
100 g juicy carrots.
100 g onions.
200 g thin-skinned zucchini.
200 g ripe red tomatoes.
200 g non-acidic thick sour cream.
1 kg chicken breast on the bone.
2 cloves of garlic.
Salt, herbs and seasonings.

Having found out what products are included in this dish, you need to figure out how and how long to bake the chicken and potatoes in the oven.

Poultry breasts are rinsed under the tap, thoroughly dried, salted, seasoned and cut so as to obtain peculiar pockets.
Each of them is filled with a mixture of sour cream, garlic, spices and chopped herbs, and then secured with toothpicks and put aside for a while.
Potato slices, onion half rings, slices of carrots, zucchini and tomatoes are laid out in layers on the bottom of a ceramic mold with high sides.
The vegetables are coated with the remaining sour cream, topped with chicken breasts and put in the oven. Bake them at 180 0C for 40 minutes.