2 How to cook chicken in the oven
3 Whole chicken in the oven

4.1 Selecting spices for pickling
4.2 Rules for marinating chicken meat
5 Recipes for marinades for cooking chicken in the oven
5.1 Soy-honey
5.2 Kefir
5.3 Universal (fast)
5.4 Hot-sweet Asian
5.5 With honey and mustard
6 Chicken in the sleeve - chicken in the sleeve recipe
7. How to bake chicken in foil in the oven

- recipes for whole chicken in the oven.

Recipe for cooking chicken in the oven with potatoes so simple that it can be prepared for lunch or dinner any day, or festive table. There are a huge number of ways to prepare chicken; it can be baked whole just like that, or stuffed with buckwheat or fruit; chicken baked with garlic and potatoes is also good.

For baking in the oven, you can use either the whole chicken or its individual parts - breast, legs or thighs. If the chicken is baked whole, it should be gutted, washed and dried. paper towel. Before baking, you should salt and pepper the chicken not only on the outside, but also on the inside.

Chicken in the oven with potatoes - a simple recipe

It's hard to think of something simpler, but at the same time satisfying and delicious dish– chicken with potatoes in the oven will help out in any situation; a dish prepared according to this recipe can even be served on a holiday table! Potatoes, as you know, are very filling, but chicken meat is considered a lighter product.

Therefore, here we are dealing with an optimal balance. Chicken in the oven with potatoes turns out to be quite nutritious, but the dish cannot be called heavy. However, a lot here depends on other products. This option, described in the recipe, refers, rather, to fairly high-calorie dishes. However, it is lighter than the same version prepared, for example, with pork. So, we cook chicken with potatoes in the oven - one of the most common everyday and holiday dishes.

Ingredients:

• Chicken - 900 g (1 whole carcass or individual parts - breast, thighs, drumsticks);
• Potatoes - 600-900 g;
• Vegetable oil;
• Pepper - to taste;
• Salt - to taste.

Cooking method:

1. Cut the chicken carcass into small portions, rub with pepper and salt, add sour cream or mayonnaise, mix;
2. Peel the potatoes and cut them into slices like country-style potatoes, sprinkle with salt and pepper, pour a little vegetable oil over them, stir;
3. Place the potatoes in a baking dish or on a baking sheet, distribute the chicken pieces evenly on it;
4. Place the pan in an oven preheated to 180 degrees and bake everything until done, about 40-50 minutes;
5. Serve the oven-baked chicken with potatoes hot. Bon appetit!

You can first bake chicken pieces in the oven for half an hour, then add potatoes to the pan, mix with the fat rendered from the chicken (vegetable oil is not required in this case), then bake for another 20-30 minutes until the potatoes are ready. At the end the dish can be sprinkled with cheese.

Nowadays, many meat departments sell chickens already prepared for baking; you can use this option, or you can try baking them in a sleeve or foil - you will get tasty and juicy meat. Do you want your chicken in the oven with potatoes to bake well and turn out delicious? Then treat with special attention to choice suitable recipe. Prepare delicious chicken in the oven is quite simple - the main thing is to follow the recipe and listen to the advice of more experienced housewives.

How to cook chicken in the oven

On average, baking a whole chicken in the oven takes about an hour. But even here there are some subtleties. For example: is the chicken stuffing used and, if so, what kind? Whether sauce or other liquid is added during baking. To prevent chicken and potatoes from burning in the oven, many housewives practice using foil - they cover it with it. top part chicken 10-15 minutes before the end of cooking. It also matters whether the chicken is homemade or purchased (homemade chicken often has tougher meat). Separate chicken meat in the oven (not whole, but in pieces) will cook less. The temperature for baking chicken also depends on a number of parameters, all of which are related to the characteristics of the oven. But usually 180 degrees is chosen.

Chicken with potatoes cooked in the oven is one of the most delicious and at the same time the most simple dishes. Nutritionists also have nothing against oven-baked chicken, because chicken meat has long been recognized dietary product, which contains easily digestible animal proteins and other beneficial substances. And finally, chicken meat is affordable for almost everyone, and dishes made from it are appropriate for both everyday and festive tables.

Whole chicken in the oven

Whole chicken in the oven - recipe

In this article we have collected simple recipes whole chicken baked in the oven. Chicken is a frequent guest on tables both on weekdays and at special occasions. Baking a whole chicken in the oven is a pleasure, because this dish is quite simple to prepare, but it turns out very tasty and substantial. In this article we will talk about how to bake a whole chicken in the oven. Most often, such chicken is prepared for the holidays, because... it’s simple, convenient, quick, and turns out festive, so it’s an option for New Year's table or a feast on the occasion of another holiday is simply wonderful! For whole cooking, it is better to use chilled rather than frozen carcasses, this eliminates the risk that the dish will turn out tasteless.

Of course, a whole chicken should be gutted, the bottom cut off, and cleaned of everything unnecessary, but today stores, as a rule, sell already fully prepared and cleaned carcasses. The most important thing that determines the taste of a whole chicken cooked in the oven is good marinade. How juicy and tasty your chicken will be depends on marinating, and if this is not done correctly or not done at all, the dish may turn out to be dry and not very tasty.

It is better to marinate the chicken for several hours to a day in the refrigerator. If the marinade does not completely cover the chicken, turn it periodically. Having prepared the chicken and kept it in the marinade, you need to decide: how will you bake it? Options: in a sleeve (baking bag), in foil, in a mold or on a baking sheet. All methods have their own characteristics. In a sleeve or foil, the chicken turns out to be very juicy; when cooking it in a mold, you need to take a cast iron or ceramic mold so that it heats up gradually; when cooking on a baking sheet, you should take into account that you will have to wash it later.

As a rule, everyone has more or less experienced cook There is your favorite way to bake a whole chicken, but if you don’t have it yet, then try one of the recipes offered below and you can decide. When baking a whole chicken in the oven, you can, of course, stuff it, but in cooking stuffed chicken there are already some nuances.

Ingredients:

• Chicken - 1 whole carcass (about 2 kg);
• Butter - 50 g;
• Garlic - 5-6 cloves;
• Sweet ground paprika - 1-2 tsp;
• Lemon - 1 pc.;
• Ground black or red pepper - to taste;
• Rosemary - 1 sprig;
• Salt - to taste.

Cooking method:

1. How to cook chicken in the oven, foil or sleeve? We wash the chicken carcass, then wipe it with paper napkins, removing excess moisture. Next, thoroughly rub the bird on all sides (both outside and inside) with salt, ground pepper (black or hot red), and sweet paprika. If desired, the set of spices can be supplemented or completely changed, adhering to your own preferences;
2. To make our chicken as rich as possible, we’ll complement it with a simple dressing. Wash the lemon and wipe dry. Grate the zest on a fine grater (remove only the thin yellow peel, do not touch the white part). Divide the lemon itself into 4-6 parts;
3. Mix softened butter with lemon zest, add garlic cloves passed through a press. Rub the resulting mass intensively with a spoon until it is as smooth as possible;
4. We place the previously prepared lemon segments inside the chicken carcass, and add a sprig of rosemary for additional flavor;
5. Using a spoon or knife blade, carefully lift the skin chicken breast. We fill the resulting “pocket” with a large part of the garlic oil, distributing it in an even layer over the entire breast;
6. Apply the remaining oil to the entire outer surface of the chicken. Thanks to the oil dressing, the chicken will turn out very tasty, with a tender breast and an appetizing golden brown crust;
7. Before going into the oven chicken legs carefully tie it with thread so that the chicken retains its shape during baking;
8. We send our “semi-finished product” to an oven heated to 180-200 degrees. On average, a whole chicken in the oven with potatoes is baked for an hour and a half; Cooking time greatly depends on the size of the chicken carcass and how “tanned” the crust you want to get. As a rule, a whole chicken in the oven, “lying on its back,” acquires golden crust only from above. If you want to “brown” the bird on all sides, during the baking process (after 40-50 minutes) you should turn the carcass over so that the “pale” back is on top;
9. It is best to serve the chicken whole on a large plate, and cut it into portions at the table. Fresh herbs and juicy vegetables will appropriately complement the serving! Also, don’t forget about sauces: balsamic, teriyaki, or even ordinary ketchup are perfect for baked poultry. The chicken in the oven with potatoes is completely ready! Bon appetit!

This is why oven baked chicken recipes are so popular. Previously, in order to bake chicken in the oven, you had to have a certain culinary experience and dexterity. Modern housewives have at their disposal a whole arsenal of various baking products. Today, most often for these purposes, baking dishes, baking sleeves made of polymer film, parchment and aluminum foil are used, in which meat or vegetables can be baked without oil. All these baking devices can be bought at any supermarket.

The baking sleeve looks like a piece of polyethylene or nylon, secured at the ends with heat-resistant clips during baking. When using it, chicken in the oven with potatoes is steamed with hot air that forms inside, and it turns out juicy. You can use the sleeve both in our usual ovens and in microwave ovens. You can also wrap meat in foil for baking, or you can cover an oven tray with it.

It is better to use a cast iron or ceramic pan for baking chicken so that it heats up gradually and the heat is evenly distributed throughout the pan. As a rule, chicken in the oven is baked whole or in large parts in a sleeve; the middle chicken parts (legs and wings) are baked in foil; It is better to bake small pieces of chicken in a mold or pot so that they turn out juicy. Some people like to bake the chicken directly on a baking sheet, but then not only will it become dirty, but also the inside of the oven, which will add more work to the housewife in cleaning the kitchen.

Marinade for chicken in the oven - tasty and fast

In order for the chicken meat to become more tender and acquire delicious taste and aroma, it must be marinated before cooking. A large number of different spices, herbs, sauces and fermented milk products are used for marinade. Modern cooking has several dozen different recipes for marinades. We would like to invite you to get acquainted with the five most popular methods of preparing marinades for baking chicken in the oven.

Selecting spices for pickling

Spices and herbs saturate marinades with divine aromas and make the taste of chicken dishes original and memorable. Which ones should you choose to cook truly excellent chicken?

• Ginger. This wonderful root is widely used in Asian dishes and gives the marinade a spicy oriental flavor;
• Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
• Black pepper and hot chili pepper. Black pepper is present in all marinade recipes, and chili is used only in cases where you need to add extra spiciness to a chicken dish;
• Turmeric. This addition will give the chicken not only the accent of Indian cuisine, but will also color the chicken skin in a soft golden color, which will make it even more appetizing;
• Spicy herbs. For marinades, rosemary, marjoram, thyme, basil and sage are most often used. You can add just one of these herbs to give a bright accent to the dish, or you can experiment by creating original combinations of spicy additives.

Rules for marinating chicken meat

Rules for marinating chicken meat

Your chicken dish will be perfect thanks to good quality selected bird and properly selected marinade. If you want to bake the whole carcass, you need to marinate it the night before. It will take significantly less time to marinate individual parts of the chicken.

For legs and drumsticks - approximately 2-3 hours, and for sirloin and wings - one hour. Please note that your chicken marinates faster when room temperature. This method is suitable for wings, drumsticks and breasts. And if you plan to cook a whole bird, then marinating time will be required and therefore the meat must be refrigerated.

When marinating for a long time, you need to add salt not at the beginning of the process, but just before you put the chicken in the oven, otherwise the meat will be tough

The choice of type of vegetable oil depends on what components will be present in your marinade. Olive oil goes well with paprika and herbes de Provence, sunflower oil (unflavored) goes well with hot and hot peppers, and corn oil is ideal for all recipes.

Recipes for marinades for cooking chicken in the oven

The recipes we offer are used for preparing individual parts of chicken and are designed for 500 grams of chicken.

Soy-honey

This delicious marinade for chicken in the oven will give your dish a spicy oriental accent.

Ingredients:

• Two tablespoons of classic soy sauce and liquid honey;
• Three tablespoons of refined vegetable oil;
• One pinch each of basil and coriander;
• A little ground black pepper.

Cooking method:

1. Mix all the ingredients and marinate the chicken in the resulting sauce for 4–5 hours;
2. During marinating, the meat acquires a rich honey flavor and a noble brownish tint;
3. Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!

Kefir

Chicken dishes in kefir marinade in the oven turn out deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

• 2 tablespoons mild mustard;
• 4 tablespoons of any refined oil;
• Half a liter of 1% kefir;
• A pinch of basil and a little black pepper;
• 3-4 cloves of garlic.

Cooking method:

1. Mix all these ingredients, pour the resulting marinade over the poultry pieces and place them in the refrigerator for about 8–10 hours;
2. The baking time will be about 30–40 minutes, and you need to ensure that the marinade completely covers the pieces of meat.

Universal (fast)

A great way for those who don't want to spend a lot of time cooking. This recipe will make delicious chicken in no time at all by marinating it at room temperature for 15-20 minutes.

Ingredients:

• 40 g mild mustard;
• Three tablespoons of lemon juice;
• A pinch of Provençal herbs of your choice;
• Ground black pepper on the tip of a knife;
• Four tablespoons of olive oil.

Cooking method:

1. Chicken pieces should be mixed with sauce in plastic bag and leave to marinate;
2. After this, you will need another 15–20 minutes to bake the marinated pieces on the grill or in the oven

Spicy-sweet Asian

By preparing a marinade for baking chicken in the oven according to this recipe, you will be able to appreciate the magical taste based on the contrast of sweetness and spiciness!

Ingredients:

• Five spoons of classic soy sauce;
• Salt and black pepper to taste;
• 3 tablespoons sesame oil and honey;
• Several cloves of garlic, crushed through a press.

Cooking method:

1. A ginger root approximately 4 cm long, grated on a fine grater, is added to the resulting mixture. It is ginger that will give the finished dish a unique Asian flavor;
2. The prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. In thirty minutes the dish is ready!

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also prepare such a popular dish as grilled chicken.

With honey and mustard

This marinade will give the chicken dish a unique honey aroma with a slight bitterness.

Ingredients:

• 5 tbsp. melted honey;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt and black pepper to your taste;
• 1 tbsp. mild mustard.

Cooking method:

Chicken in the sleeve - chicken in the sleeve recipe

Chicken in a sleeve in the oven - the best recipe

When thinking about what to serve as a hot dish on the holiday table, you can always choose chicken. In this recipe we will tell you about cooking chicken in a sleeve in the oven - such a dish will decorate your feast! There are so many options for baking chicken in the oven! There are really a lot of them. However, in lately Recipes in which chicken in the oven with potatoes is baked in parts or whole in a sleeve (or in a baking bag, in other words) have become especially popular.

The fact is that this method of cooking allows you to achieve a special juiciness of the chicken, the meat literally comes away from the bones itself, but at the same time you can ensure that the bird turns out with a crispy crust - for this you just need to cut the sleeve 15-20 minutes before the end baking. Prepare a whole chicken sleeve in the oven according to this recipe - the dish turns out tasty, beautiful, it will decorate your table for the holiday!

Ingredients:

• Vegetable oil - 50 ml;
• Chicken - 1.5 kg;
• Sour cream - 100 g (mayonnaise can be used);
• Mustard - 2 tsp;
• Garlic - 5 cloves;
• Salt - to taste;
• Oregano - half a teaspoon;
• Spices for chicken - 2 tsp.

Cooking method:

1. For the marinade, mix sour cream or mayonnaise with garlic and mustard passed through a press, coat the chicken, trying to coat it thoroughly inside and out (the chicken should be rubbed with spices first);
2. The chicken should be marinated for several hours, or at least half an hour;
3. Tie the chicken legs together using a dill or parsley stem or kitchen string, cut off the sleeve the right size so that the whole chicken fits in the oven with the whole potatoes;
4. Pour a little vegetable oil into the sleeve, place the chicken in it, tie the sleeve on both sides, place on a baking sheet;
5. Place the baking sheet in an oven preheated to 180 degrees for 40 minutes;
6. 10 minutes before the end of baking, you can carefully cut the sleeve (CAUTION!!! do not get scalded by the steam) - then the chicken will brown;
7. Serve the finished sleeve-baked chicken to the table hot, placing it on a large dish and placing any side dish around it - rice, vegetables. Bon appetit!

How to bake chicken in foil in the oven

Chicken in foil in the oven

Cooking chicken in foil is very simple. After studying the recipe described below, you will see for yourself. Many people know how to bake chicken parts - for example, legs, wings or breasts. But not everyone dares to cook a whole chicken carcass. But soon you will understand: there is nothing to worry about. What side dish can you make for it? You can add vegetables to it and bake everything together. This vegetable side dish will ideally complement juicy and tasty chicken. We offer you a recipe that describes how to bake a whole chicken in the oven in foil with potatoes.

Ingredients:

• Medium size chicken - 1 pc.;
• Salt - 2 tsp;
• Potatoes – 6 pcs.;
• Cheese – 200 g;
• Garlic – 2-4 cloves;
• Onion – 1 pc.;
• Ground curry – 1 tsp;
• Vegetable oil;
• Mustard - 1 tbsp;
• Spices for chicken - to taste.

Cooking method:

1. Prepare the chicken for baking: wash it, gut it if necessary.;
2. Then rub it thoroughly with salt on both sides. You can use a whole chicken or cut it in half. If the chicken in the oven with potatoes is very large, then cutting it is highly recommended;
3. Sprinkle chicken with pepper and other spices of your choice;
4. Peel the garlic, separate the number of cloves you need. Cut the garlic cloves into thin slices. After this, make small holes in the chicken with a knife and insert pieces of garlic into these holes;
5. If you are going to roast a whole chicken (you can use chicken drumsticks instead), you can put chopped garlic directly inside the carcass. The slices should not be too thin;
6. Brush the outside of the chicken carcass with mustard using a knife. It also needs to be lubricated from the inside;
7. Cut a piece of foil large enough to fit the chicken, potatoes, onions and still have the edges long enough to connect to the piece of foil you put on top. Grease this piece with vegetable oil. Carefully transfer chicken carcass to foil;
8. Peel the onion and cut it into rings;
9. Cut the peeled potatoes into small pieces, but not too finely;
10. Arrange onion rings around chicken;
11. If the foil sheet is below small size, then you can put the onion on top of the chicken. Sprinkle potatoes with salt and dried rosemary;
12. Place them with the onions and chicken so that all the products are located as closely as possible;
13. If you are using fresh rosemary, we recommend scattering it around the sides of the potatoes. Grate the cheese on a coarse grater and sprinkle it over the chicken, potatoes and onions;
14. Please note that if you cut the bird into pieces, you will need to wrap each piece in foil or, if there are a lot of pieces, place them on a baking sheet greased with vegetable oil and cover the top with two sheets of foil;
15. The top layer of foil should also be greased with vegetable oil. Carefully fold the edges of the bottom and top sheets. The seams of the foil should face up;
16. Make sure that all the chicken in the oven with potatoes and vegetables is tightly wrapped in foil. If two sheets are not enough, you can take a third;
17. Place the chicken in an oven preheated to 180-200 degrees and bake it for 1.5-2 hours. Be sure to check the chicken for doneness from time to time to avoid drying it out. If you do not use whole chicken, but pieces, then bake them with potatoes for about 1 hour. Check the readiness of the bird with a toothpick, looking at the color of the juice and meat, and the readiness of the potato - simply by piercing it: if it is soft, it means baked;
18. Then carefully remove the chicken from the oven (you can even wear gloves if you are afraid of being scalded by the hot steam) and check its doneness with a toothpick. The juice should be clean, without any blood, and the meat should be white and not pink;
19. If you want a golden brown crust, turn off the edges of the foil on top and put the chicken in the oven for another half hour;
20. Then remove the meat from the oven again and remove the foil. Make sure there are no pieces of it stuck to the bird or potatoes. Diet chicken ready in the oven with potatoes! The finished dish can be sprinkled with herbs. Bon appetit!

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Potatoes and chicken are familiar, everyday foods. How to cook chicken with potatoes in the oven so that the dish turns out appetizing, tasty and healthy? We offer 5 best recipes, which will help make your home menu more diverse.

A roasting sleeve is an excellent device that allows you to cook delicious chicken without excess fat. Do you want to know how to cook chicken with potatoes in a sleeve for baking in the oven? Follow the instructions step by step. For this dish you will need:

• 1 kg of chicken (you can take drumsticks, breasts, wings, or just cut the chicken into pieces of the same size);
• 1 kg of potatoes;
• 1-2 onions;
• 2-3 cloves of garlic;
• salt and ground black pepper;
• 1 tbsp. l. mayonnaise or sour cream (optional);
• baking sleeve and clamps.

Preparation:

1. Pass the garlic through a crush, mix with pepper and salt, and spread this mixture over the chicken pieces. If using breasts, add 1 tbsp to the seasonings. l. mayonnaise or sour cream for juiciness.
2. Peel the vegetables. Cut the potatoes into quarters and the onion into large half rings.
3. Salt the vegetable pieces and mix them with the chicken.
4. Pack the chicken and potatoes into a sleeve and secure the edges tightly with clamps.
5. Place the bundle on a baking sheet and place in the oven preheated to 200°C for 1 hour.
6. When the sleeve is inflated, carefully pierce it at the top to release an extra couple. The hole should not be too large so that all the moisture does not evaporate - it is needed to make the dish juicy.
7. If you want the chicken to brown, after 45-50 minutes, open the sleeve and place the dish in the oven for another 10-15 minutes.
8. Take out the bag, place the delicious chicken and potatoes on a large plate and sprinkle with fresh herbs.

Chicken in a sleeve with garlic

This recipe gives housewives room for imagination: you can add carrots, zucchini, and mushrooms to the chicken and potatoes. Using spices to your taste, you can give the dish Caucasian or oriental notes.

Tip: Do not add tomatoes when baking. They will produce too much juice and the dish will turn out watery.

Chicken with crispy crust

The secret ingredient for creating a crispy crust is a mixture of seasonings and vegetable oil. How to cook chicken with potatoes in the oven with a crispy crust? Follow the recipe for which you will need:

• 1 – 1.5 kg chicken (drums or thighs);
• 1 kg of potatoes;
• 2 – 3 cloves of garlic;
• 3 tbsp. l. vegetable oil;
• salt, ground black pepper;
• 1 tsp. paprika;
• dry herbs - dill, parsley, cilantro;
• ceramic or cast iron baking dishes;
• baking parchment.

Chicken with crispy crust

Preparation:

1. Combine salt, pepper, paprika powder and dried herbs. Add chopped garlic and vegetable oil, stir.
2. Cut the chicken carcass into portions. You can use thighs or drumsticks, but it’s better not to use breast for this dish - it will turn out a little dry.
3. Coat the chicken pieces with the spicy oil mixture and set aside for half an hour so that the meat is saturated with salt and the aroma of the seasonings.
4. Peel the potatoes and cut into slices, like apples. Pour the herbed oil into the bowl with the potatoes and stir to coat the potato wedges with the seasoning.
5. Lay parchment in the baking container - it will prevent the potatoes from sticking to the bottom of the dish and it will be easier to clean.
6. Pour in the potatoes and level them along the bottom of the pan.
7. Place chicken pieces skin side up.
8. Place the pan in the oven preheated to 200° for 1 hour.
9. Remove the dish from the oven and prepare to serve.

Chicken legs with crispy crust

Attention! How crispy the chicken will be according to this recipe largely depends on the characteristics of the oven.

If the chicken doesn't seem brown enough, move it higher or turn on the grill. If it browns too quickly, reduce the heat to 180° and cover the chicken with parchment, and remove it 15 minutes before cooking.

Chicken in a pot

Braising in ceramic portioned pots allows you to present the dish beautifully on the table.

How to cook chicken in a pot in the oven with potatoes - a step-by-step recipe will teach you. For it you will need:

• 4 pots with a volume of 0.5 - 0.7 l;
• 400 g chicken fillet;
• 8 medium potatoes;
• 2 onions;
• 1 carrot;
• 2 tbsp. l. vegetable oil;
• 400 ml water or broth;
• 2 tbsp. l. sour cream;
• 2 cloves of garlic;
• 100 g cheese;
• salt, pepper, bay leaf.

Chicken in pots with potatoes

Preparation:

1. Cut the fillet into cubes, sprinkle with seasonings and fry on vegetable oil. No need to fry until a crust forms. It is enough for the meat to turn white - this means that it will retain its juiciness.
2. Peel and chop the vegetables into cubes.
3. Fry carrots and onions.
4. Place in pots chicken fillet, then some onions and carrots. Place a layer of potatoes on top and again onions and carrots.
5. Pour broth or salted water into the pots.
6. Chop the garlic and mix with sour cream. Place a little of this mixture in each pot and cover with a lid.
7. Place the pots in a cold oven. Set the temperature to 200° and cook for 1 hour.
8. 15 minutes before cooking, open the pots, sprinkle the dish with grated cheese and continue baking. Check readiness by checking the softness of the potatoes.
9. Turn off the oven and let the pots sit in it for another 10 to 15 minutes. Then take it out and place it on a wooden stand.

Chicken with potatoes in a pot in the oven

You can serve this dish directly in pots, sprinkled with herbs.

Tip: To prevent a new pot from cracking, pour water into it, place it in a cold oven, heat it to 200° and turn it off. Do not remove the pot from the oven until it has cooled down. This “hardening” will help avoid cracking and leaking. And if the pot turns out to be defective, it is better to find out about it before you start cooking.

Whole chicken with potatoes

Ruddy chicken surrounded by crumbly potato slices - decoration family table. Step by step recipe with a photo will show how to cook a whole chicken with potatoes in the oven. For this you will need:

• young chicken weighing 1 - 1.5 kg;
• 1 kg of potatoes;
• half a lemon;
• 1 tsp. honey;
• 2 tbsp. l. vegetable oil;
• salt, a mixture of peppers and paprika to taste;
• 2 cloves of garlic;
• baking container and parchment.

Rosy chicken surrounded by crumbly potato slices

Preparation:

1. Combine salt, spices, garlic, oil, honey, and squeeze lemon juice.
2. Grease the chicken spicy mixture inside and out, leave to soak for an hour.
3. Peel and quarter the potatoes. Mix it with the remaining spice mixture. If it is not enough, add salt, pepper and oil. The potato slices should be coated with seasoning on all sides.
4. Tie the legs of the marinated chicken with strong thread. Cut the skin and tuck the tips of the wings into the slits. You can put chopped lemon inside the carcass - this will give the dish a special piquancy.
5. Line a baking dish with parchment and place the chicken, back side down, in the center.
6. Cover the carcass with potatoes.
7. Place the chicken and potatoes in the oven preheated to 200°.
8. The baking time is determined by the rule: how much the chicken weighs, how long it needs to be cooked. That is, a carcass weighing 1.5 kg needs to be baked for 1.5 hours.
9. Baste the chicken with its own juices periodically. If individual parts of the carcass are browned too much, cover them with parchment.
10. Remove the baked chicken from the oven and remove the string from the legs.

Tip: Do not use a large broiler or homemade chicken. They will bake for too long, and the potatoes will burn during this time.

Chicken with potatoes

Chicken in a can

This invention of Soviet housewives is tasty, healthy and easy to prepare. There is no need to add oil or water to this dish. Chicken and vegetables are stewed in own juice. Detailed instructions will tell you how to cook chicken in a jar with potatoes in the oven Soviet recipe. For this you will need:

• 1 – 1.5 kg chicken;
• 1 kg of potatoes;
• 2 onions;
• 1 carrot;
• 1 tomato;
• salt, black peppercorns, bay leaf;
• three-liter jar and foil.

Chicken in a can

Preparation:

1. Cut the chicken into pieces large enough to fit through the neck of the jar and season with salt.
2. Peel the vegetables. Cut potatoes and tomatoes into slices, carrots into strips, and onions into half rings.
3. Place chicken and vegetables alternately in a dry jar. Salt each layer and add spices. The first and last layer should be pieces of poultry.
4. Cover the mouth of the jar with foil and place in a cold oven.
5. Turn on the heat to 180° and cook the chicken for 1.5 - 2 hours.
6. Turn off the oven and leave the jar inside for another half hour.
7. Take out the finished dish and place it on plates. Sprinkle with herbs.

When prepared this way, the dish turns out juicy, but not greasy. The hardest part is not opening the oven too early when the smell of chicken is wafting through the kitchen.

Fragrant juicy chicken with potatoes in the oven is a practical dish. It’s so easy to place all the ingredients on a baking sheet and after a short period of time it will turn out delicious chicken with golden-brown potatoes soaked in meat juice.

Classic chicken with potatoes in the oven

The most common and simplest is classic recipe when garlic and mayonnaise are used. The result is a beautiful golden crust and rich taste.

If you want the meat to be more tender, choose young chickens, no more than one year old. The weight of the carcass, which should not be more than 1.5 kilograms, will help you understand this. The chicken should not be frozen. Use only chilled meat.

Ingredients:

• potatoes – 1 kg;
• chicken carcass – 1 pc.;
• garlic – 5 cloves;
• mayonnaise – 4 teaspoons;
• basil – 1 teaspoon;
• oregano – 1 teaspoon;
• marjoram – 1 teaspoon;
• pepper;
• salt.

Preparation:

1. Peel the garlic, chop coarsely.
2. Rinse the carcass and blot away excess moisture with a paper towel.
3. Rub the carcass with salt mixed with spices. Stuff the inside with garlic.
4. Place the semi-finished product on a baking sheet.
5. Peel the potatoes, cut into circles. Place around the carcass.
6. Cover food with foil.
7. Place in an oven preheated to 200 degrees. The process will take one and a half hours.

Recipe up your sleeve

If you want to feed guests original dish, but to save time, chicken with potatoes in the oven in the sleeve is an ideal option.

Ingredients:

• chicken – weight about 2 kg;
• potatoes - 10 large tubers;
• onion – 2 large heads;
• mayonnaise – 120 g;
• sour cream – 170 g;
• chicken spice mixture;
• salt;
• ground pepper.

Preparation:

1. Rinse the carcass and pat dry with a paper towel. Divide the bone into two parts.
2. Mix salt with spices.
3. Grate the carcass.
4. Mix mayonnaise with sour cream in a bowl.
5. Marinate the carcass in half the sauce and set aside for half an hour.
6. Cut peeled potatoes into rings.
7. Prepare and chop the onion.
8. Place the semi-finished product in a deep bowl, sprinkle with spices and add salt. Pour in the remaining sauce and stir.
9. Place the carcass back down in the roasting sleeve. Spread the breast to the sides. Place vegetables in the spread. Close the sleeve with a clip. Place on a baking sheet so that the meat is above the potatoes, soaking the vegetables with juice while cooking.
10. Place in a heated oven. Temperature 200 degrees. The dish will be ready in an hour and a half.

Chicken and potato casserole

A hearty, low-calorie, quick-to-prepare dish is chicken casserole with potatoes.

Ingredients:

• chicken fillet – 450 g;
• cheese – 150 g;
• potatoes – 8 pcs.;
• ground pepper;
• onion – 1 pc.;
• tomato – 1 pc.;
• vegetable oil for greasing the baking sheet;
• mayonnaise;
• salt.

Preparation:

1. Peel the potatoes, cut into circles.
2. Place in a greased frying pan.
3. Chop the peeled onion and cover the potatoes with it.
4. Wash the fillet, dry it, cut it. Lay out in a third layer.
5. Cut the tomato into slices and cover the chicken.
6. Pour in water, slightly covering the bottom of the pan. Water sunflower oil. Sprinkle with salt and pepper.
7. Grate the cheese.
8. Place the dishes in the oven, set the temperature to 200 degrees.
9. After half an hour, sprinkle with cheese and pour over mayonnaise. Leave for a quarter of an hour.

In pots in the oven

Pots will help you prepare baked chicken and potatoes. In this container, the heat is evenly distributed, making the dish juicy and tasty.

Ingredients:

• chicken fillet – 550 g;
• onion – 170 g;
• potatoes – 450 g;
• carrots – 170 g;
• vegetable oil;
• dried parsley;
• sour cream – 120 g;
• garlic – 5 cloves;
• dried dill;
• salt.

Preparation:

1. Wash the chicken, dry it, cut into pieces. Place the semi-finished product in pots, covering the bottom.
2. Peel the onion and cut into rings.
3. Chop the peeled garlic.
4. Cover the meat with onions, leave some of the onions on the table.
5. Sprinkle with garlic.
6. Grate the carrots. Sprinkle on onions. Set aside some of the carrots.
7. Cut the potatoes into large cubes and place in pots.
8. Pour a little oil, add water, add sour cream.
9. Place the reserved vegetables. Cover the pots with a lid.
10. Place in the oven. In 40 minutes the dish will be ready.
11. Sprinkle with herbs and serve.

With added mushrooms

You can cook chicken with potatoes by adding mushrooms. This ingredient will give the dish a special taste and aroma.

Ingredients:

• chicken breast – 2 pcs.;
• potatoes – 10 pcs.;
• champignons – 300 g;
• cheese – 150 g;
• spices;
• lard – 100 g;
• sour cream – 50 ml;
• onion – 1 pc.;
• salt.

Preparation:

1. For cooking, use only fresh lard. Cut it into small pieces.
2. Prepare potatoes, wash and chop.
3. Place the salsa on a baking sheet.
4. Place potatoes on top.
5. Remove the film from the mushrooms, rinse, and cut into thin slices.
6. Grease a frying pan with oil, add mushrooms and fry. Cool, transfer to a baking sheet.
7. Wash the chicken, dry it, cut it.
8. Beat each piece, sprinkle with seasonings and salt. Mix. Place on top of the mushrooms.
9. Preheat the oven to 200 degrees. Place the dish for an hour.
10. Sprinkle with grated cheese. Place in the oven for another 5-10 minutes.

With zucchini and potatoes

Simple, healthy, inexpensive ingredients help you prepare an appetizing dish. This dish will decorate an everyday table and will look gorgeous on a holiday table.

Ingredients:

• chicken drumstick – 700 g;
• potatoes – 400 g;
• dried basil – 1 teaspoon;
• tomatoes – 100 g;
• bay leaf – 3 pcs.;
• young zucchini – 400 g;
• onion – 70 g;
• carrots – 100 g;
• water;
• black pepper;
• parsley – 30 g;
• green onions – 30 g;
• salt;
• sunflower oil.

Preparation:

1. Rinse the meat and dry with a paper towel.
2. Peel the potatoes and chop into small cubes.
3. Fill with water.
4. Peel the onions and cut into quarters.
5. Pass the carrots through a grater.
6. Wash the zucchini and cut into three-centimeter slices.
7. Wash the tomatoes and cut them.
8. Place chicken in a frying pan with oil, sprinkle with basil and salt. Fry until golden brown.
9. Cover with carrots and onions.
10. After five minutes, transfer to a baking sheet.
11. Add water until the food is half covered with liquid.
12. Place in an oven preheated to 200 degrees.
13. After a quarter of an hour, add potatoes and add salt.
14. Tear the bay leaf into pieces.
15. Fill with water to the level of the vegetable.
16. After a quarter of an hour, transfer the zucchini and tomatoes onto a baking sheet.
17. After 20 minutes, sprinkle with spices and herbs. Simmer a little before serving.

Cooking in French

A hearty dish that doesn't need a side dish.

Ingredients:

• potatoes – 1.3 kg;
• cheese – 150 g;
• chicken fillet – 650 g;
• oil for greasing the baking sheet;
• tomato – 2 pcs.;
• mayonnaise;
• pepper;
• salt.

Preparation:

1. Rinse the meat and dry it.
2. Cut lengthwise. The resulting layers will be a centimeter thick.
3. Mix salt and pepper and coat the pieces.
4. Chop the onion.
5. Grate the cheese using a large mesh grater.
6. Wash the tomatoes and cut into slices.
7. Wash and peel the potato tubers. Cut crosswise to make circles.
8. Sprinkle with seasonings and salt.
9. Grease a baking sheet with oil. Lay out the potatoes.
10. Cover with a layer of chicken fillet.
11. Sprinkle onions.
12. Top with tomatoes.
13. Coat with mayonnaise.
14. Grate the cheese and sprinkle on the dish.
15. Cover with foil. Place in the oven at 180 degrees.
16. After 40 minutes, take it out, remove the foil, and return the baking sheet.
17. Bake until golden brown.

- a very simple recipe for simultaneously cooking chicken and a side dish for it. It takes a maximum of 30 minutes to prepare the dish and about another hour in the oven without your direct participation and even without supervision.

As a result, you get baked portioned pieces of chicken and ready-made potatoes (the taste of which differs from the taste of boiled or fried potatoes) with a little thin gravy.

The amount of ingredients for this recipe depends on your appetite and the number of eaters at the table. Let's say roughly: how much chicken - the same amount or a little more potatoes. When we took the photos for this article, we were preparing to feed 6-8 people. You can cook half a portion or a third. You will need a baking dish or deep baking pan.

Need to:

• Chicken - approximately 1.5-1.8 kilograms (we used fillet breasts, but you can use any other parts, thighs, legs, legs, you can cut a whole chicken into pieces)
• Potatoes – about 2 kilograms
• Table salt
• Ground black pepper
• Margarine - a little to grease the pan
• Mayonnaise - 2-3 heaped tablespoons per potato and another 4-5 tablespoons brushed on top of the chicken
• Onion – 1 large onion
• Dill – 40-50 grams (optional)
• Cheese – about 100 grams

Preparation:

First, wash and peel the potatoes. Cut it into small pieces (we cut a medium-sized potato into 6-8 pieces).

Baking dish or (for very large quantity products) deep baking tray, grease with margarine, put chopped potatoes there (preferably in one layer). Salt and pepper (here it is difficult to indicate the amount of salt and pepper; we evenly shake a salt shaker of the “jar with holes” type and the same type of pepper shaker or spin the pepper grinder over the entire surface of the baking dish).

Add mayonnaise, lightly spread it over the surface of the potatoes, and it’s even easier to mix the potatoes with wooden or plastic spatulas (metal ones can damage the non-stick coating of the mold) so that all the potato pieces are “coated” with mayonnaise.

Wash the chicken pieces, place them on a cutting board, salt and pepper (following the same principle as we salted and peppered the potatoes) on one side and place them in a baking dish on top of the potatoes, salted and peppered side down. After this, salt and pepper the chicken on the other side, which is on top, you can also sprinkle with a special chicken seasoning if you like it.

Peel the onion, cut into half rings or simply finely chop and sprinkle the chopped onions over the chicken pieces.

Wash the dill, let it dry, chop finely and sprinkle on top of the onion.

Lubricate everything on top with mayonnaise.

Sprinkle with cheese grated on a coarse grater (or grate the cheese directly over the mold, holding the grater suspended and moving it over the entire surface of the mold).

Place the pan with our prepared dish at medium height in the oven, preheated to approximately 220 0 (turn on the oven 15 minutes before putting the chicken and potatoes in there). Bake for 1 hour on medium heat (if your oven has a thermometer, leave at the indicated temperature). ATTENTION! We remind you once again that it is not recommended to place forms made of heat-resistant glass and ceramics in a hot oven. If you use this form, place it in a cold oven, then turn on the heat and increase the time the chicken stays in the oven by 15-20 minutes.

A sudden visit from your beloved mother-in-law, a spontaneous party, a celebration in family circle... In such a case, every housewife needs a set of dishes that will become a lifesaver when there is complete time pressure and the absence of extraordinary products in the refrigerator. With snacks, the matter is clear - the choice here is enormous. But what to do with something hot? Chicken with potatoes in the oven is a great option, of course, if you have a suitable broiler. Chicken meat with a vegetable side dish, or even better, the carcass of a young but mature chicken, is a dietary product. It is almost not fatty, but at the same time not dry, its proteins are easily digestible, and its calorie content is only 190 kcal. Compare with pork - 360 kcal or beef - 220 kcal. At the same time, prices for broilers are several times lower than for “elite” pigs and cows.

For marinade No. 1:

• any soy sauce- 100 grams;
• honey - 50 grams;
• dry ginger - 1.5 tsp;
• white or black sesame seeds - 2 tbsp;
• saffron - 1 tsp. (can be replaced with curry, paprika).

For marinade No. 2:

• hot water - 1 liter;
• sea ​​salt - 150 gr.;
• granulated garlic - 2 tsp;
• lemon or lime juice - 3 tbsp;
• favorite spices for poultry - to taste.

Recipe No. 4. Fermented chicken breasts

You will need:

• chicken breasts on the bone - 2 pcs. (about 800 grams);
• young potatoes - 6–7 pcs.;
• favorite vegetables (onions, carrots, zucchini) - 100 grams each;
• tomatoes - 3 pcs.;
• vegetable oil - 25 gr.;
• favorite spices - to taste.

To stuff chicken with potatoes in the oven, take:

• garlic - 2–3 cloves;
• parsley and dill - 1/3 bunch each (without stems);
• sour cream - 150–200 grams.

This chicken with potatoes in the oven sour cream sauce It turns out very tender, almost stewed, but much tastier. If you're on a diet, it's definitely worth a try.

Recipe No. 5. Chicken drumsticks with country potatoes

It is not necessary to make a bird with new potatoes in the oven exclusively healthy; you can sometimes allow yourself something harmful, but tempting. We take:

New potatoes baked in the oven with chicken until golden brown are the king of any table. You can make several sauces for it - garlic, tomato, mayonnaise... Get creative, pamper your family and feed them delicious and healthy dishes without much time investment.

We hope you were pleased with the article and would be very grateful if you leave your opinion about the recipe. You will help other users decide on the choice of dish.