If you can cook chicken and potatoes in the oven, then you can feed your family a hearty and, most importantly, tasty lunch (dinner) without spending a lot of effort and time. Yes, and finance such a meal is very economical. It is unlikely that one of the eaters will refuse this dish. A potato with a rustic chicken in the oven every time turns out to be unique. How this dish will turn out for you will be directly related to some stages in the preparation. Not only the part of the bird from which you will begin to cook lunch or dinner is important. The presence of certain spices and other nuances are of great importance for obtaining a stunning result.
Oven chicken with potatoes: the easiest recipe
Before you start creating this truly masterpiece, you need to correlate the list of products with what you already have in your home bins. We immediately rush to the store for the missing components. And now we check whether we have everything for the implementation of this delicious recipe for potatoes with chicken in the oven.
We need:
- The heroine of dinner is chicken! It will be more convenient to cook the dish when you have chicken legs in the amount of 600-700 grams. A whole chicken carcass is also great.
- Potato is an equally important ingredient for creating potatoes with rustic chicken in the oven. It needs one kilogram.
- Favorite spices: garlic (4 prongs), a tablespoon of paprika, salt, allspice. Mustard (1 tablespoon) will also be needed.
- Mayonnaise - a little more than half a glass. Can be replaced with lean, non-flavored oil, in the same amount.
Chicken preparation
We wash the chicken parts (or carcass). We process, cut if necessary. We put in a bowl for pickling.
In a separate bowl we combine mayonnaise (or vegetable oil), salt and mustard. Add a little pepper and paprika. We peel and crush all the garlic through the press, so that the potato with chicken in a rustic way in the oven turns out to be very fragrant. We send the mixture into a bowl with poultry meat, mix and leave it under the lid for two to three hours in the cold.
Potato pretreatment
We select the tubers are flat, medium diameter. Washing them in water, we release from all inedible (eyes, peel). If you plan to cook potatoes with chicken in a rustic oven from young potatoes, peeling is not necessary. Moreover, in this embodiment, the dish looks more colorful. For young root crops, a thorough brush wash will suffice.
Root cutting
An important condition for the form of potatoes during cooking: they must be cut into slices. Bars and slices categorically do not fit. True rustic potatoes have a specific structure and shape for the potato ingredient. Basically, it is enough to divide each root crop into four parts (lobules). In the case when you do not really like such a cut, it is permissible to get six or even eight shares from a potato.
Chicken potato in the oven: a step by step recipe
Before starting to lay the ingredients, we choose the average form for the preparation of chicken with potatoes. We stele foil or parchment into it. The edges should extend beyond the shape to wrap the cooking dish with them. By the way, an ordinary baking sleeve is perfect for this purpose.
Very generously lubricate the foil (parchment) with vegetable oil. Almost pour it.
We lay the chicken (or its parts) on a greased and prepared baking sheet. We spread potato wedges around the meat. Sprinkle it lightly with seasonings. Salt all the slices. Pour the marinade on top of them. Cover with foil or wrap in parchment.
We send the future potato with chicken in a rustic way to an oven warmed up to 180 degrees. After 30 minutes, take out the dishes with the cooking dish. We check for readiness. To brown all the ingredients, send the pan again into the bowels of the oven for 10 minutes.
Second cooking method
In this recipe, we prepare the meat ingredient and pre-treat the potato tubers as described above in the article. The way cooking is changing. Perhaps someone will like this particular option.
First, cook the chicken. Place pickled poultry on a generously oiled sheet. We send to the oven heated to 180 degrees. Pour the remains of the marinade from above. During the roasting of the bird, water it periodically with the juice that is released during the cooking process.
After 40 minutes, you can add potatoes. We put it on foil, parchment or in a sleeve. Sprinkle it with salt and the necessary spices, add vegetable oil. Mix the slices with the resulting aromatic oil. Wrap well to close all the cracks. We send in the oven to the chicken on an additional sheet. In this clogged state, the potato will be about thirty minutes. During this time, it will be baked inside and will be soft. Ten minutes before readiness (or fifteen) we take out a baking tray with potatoes and very carefully open the foil (paper). Be careful! Make sure that the vapor accumulated in the bowels of the foil does not escape at the wrong time and does not burn your hands. Opened potato wedges will again be sent to the oven, so that they have the opportunity to brown thoroughly.
The dish is ready. We take it out completely. We spread the chicken parts (or the whole bird carcass) in the center of a wide dish. Scatter around rosy potato wedges.
If desired, sprinkle a dish of potatoes and chicken with fresh chopped dill.