Roast chicken in a pan. Roast chicken with potatoes: recipe. During the work process you will need components

Hello friends and blog guests. All children and adults love homemade chicken roast. And when I have a culinary crisis, this is the dish I cook. In terms of quantity, it turns out to be a lot, and you can cook it in a variety of ways, but it will still turn out very tasty and satisfying.

Chicken meat is very versatile and it is very difficult to spoil the dish when cooking. But few people know how to make chicken dishes even tastier.

Previously, I shared with you my favorite recipes. Today it's the chicken's turn.

Below I will share with you the most delicious recipes for preparing your favorite poultry with potatoes in various ways.

Homemade roast chicken with potatoes in pots

To surprise your guests with an original presentation, I recommend cooking chicken with potatoes in clay pots.

After all, there is nothing simpler, just prepare the necessary products, load them into pots and put them in the oven. And voila, in an hour you have a full dinner on the table.

Ingredients:

• Chicken – 700 grams
• Potatoes – 1 kilogram
• Bell pepper – 100 grams
• Tomatoes – 200 grams
• Carrots – 100 grams
• Onion – 100 grams
• Mushrooms – 100 grams
• Salt, spices

Preparation:

1. Cut the chicken and potatoes into large pieces.

2. Cut peppers, tomatoes and carrots into thick strips.

3. Cut the onion into half rings.

4. We begin to lay out all the ingredients in layers in a pot: chicken meat, potatoes, peppers, tomatoes, carrots and onions.

5. We are left with half an empty pot. Again, layer all the ingredients one by one.

6. At the very end, lay out the mushrooms cut into 4 parts.

7. Salt and season with spices to taste. Pour 150 ml of water, cover the pots with lids, put them in a cold oven and set the temperature to 180 degrees. Bake for 1 hour.

The pot roast is ready. To keep the dish warm, do not remove the pots from the oven until guests arrive.

If you want to achieve a golden brown crust, remove the lids from the containers and keep them in the oven for another 10 minutes.

Recipe for roast chicken in a saucepan on the stove

This Jewish recipe was suggested to me by a friend of mine. Not everyone in their family likes to eat potatoes, so she prepares this dish this way.

To prepare this roast, we only need two simple ingredients and a secret ingredient. Let's cook it and try it soon.

Ingredients:

• Chicken – 500 grams
• 2 large onions
• 0.5 teaspoon soda

Preparation:

1. Cut the onion into large cubes and place in a pan with heated oil. Immediately add soda to the onion. Simmer over low heat for 3-5 minutes.

Are you wondering why you add soda to the onions during frying? This way the onions cook faster and release more juice. And the chicken absorbs this juice faster and more, thereby turning out much juicier.

2. Cut the chicken into portions and place in a pan with onions. Salt and pepper to taste. Leave to simmer over low heat for 45 minutes, turning the meat occasionally.

This is a very simple recipe, and the dish can be served with any side dish. How do you like this unusual roast recipe? Please answer in the comments if you would cook it this way.

How to cook homemade chicken roast in the oven?

The recipe for chicken with potatoes in pots is undoubtedly very tasty, but the roast can be cooked in the oven on a regular baking sheet or in a special form.

Insanely delicious chicken is obtained according to a gypsy recipe. Your family and guests will certainly appreciate this recipe and ask for more.

Ingredients:

• Potatoes – 1 kilogram
• Chicken meat – 1 kilogram
• 1 carrot
• 1 onion
• 3 cloves garlic
• 400 grams of mayonnaise
• Salt pepper

Preparation:

1. Cut the chicken into portions and place on a baking sheet.

2. Cut carrots and garlic into thin rings.

3. We also cut the potatoes into circles 1-1.5 centimeters thick.

4. Cut the onion thinly into half rings. Place all the vegetables on a baking sheet with the meat.

5. Pour all the mayonnaise on top of the meat and vegetables and mix everything thoroughly so that the mayonnaise is evenly distributed.

6. Cover the baking sheet with foil and make several holes in it to allow steam to escape. Place the baking sheet in an oven preheated to 180 degrees for 45 minutes.

7. Then remove the foil and put it back in the oven for 10 minutes so that the meat and vegetables get a golden brown crust.

It is better to salt a dish cooked in the oven at the very end, since salt takes a lot of juices from the meat and it becomes dry.

The chicken and potatoes came out of the oven very juicy and soft. Bon appetit!

Homemade roast chicken with potatoes in a slow cooker

Nowadays, multicookers have become an excellent replacement for conventional stoves. It's no secret that you can cook any dish in it, and roast chicken is no exception.

Don't forget to change cooking modes, otherwise your dish could easily burn

Ingredients:

• 1 kilogram of chicken meat
• 3 medium onions
• 1 kilogram of potatoes
• 3 tablespoons tomato sauce
• 2 teaspoons starch
• Salt, spices

Preparation:

1. Chop the onion into half rings and fry in a multicooker in hot oil. Pre-set the frying mode on the multicooker.

2. Cut the chicken meat into small pieces and fry along with the onion.

3. When the chicken is fried, add tomato paste, salt, spices to the slow cooker and mix.

4. After a few minutes, add the potatoes and add half a glass of water.

5. Add starch to thicken the dish and make it with gravy. Set the timer for 25 minutes in multi-mode.

The multicooker dish turns out very flavorful. It should be served in portioned plates decorated with lettuce and fresh herbs.

Homemade roast chicken in a frying pan - a simple recipe

If you want to prepare a quick and tasty dinner for your family, the easiest way to do this is in a frying pan.

Today for you I have selected a video recipe for cooking roast chicken in a frying pan from an amateur blogger. I hope you'll take note of some of her tricks. Let's begin.

If you like chicken and potatoes with a crispy crust, do not cover the pan with a lid, as all the moisture will evaporate

Cooking homemade roast chicken with potatoes in a cauldron

In the eastern regions of our homeland, as well as in Asian countries, many dishes are prepared in a cauldron. It is more convenient to cook for a large family in a cauldron, since the food comes out much larger than in a regular frying pan.

You can also take the cauldron with you outdoors and cook your favorite chicken roast in the fresh air. I just love big and noisy outings into nature and cooking for the whole group.

Ingredients:

• 2 chicken carcasses
• 2 kilograms of potatoes
• 6 tomatoes
• 1 kilogram of onion
• 2 heads of garlic
• 300 grams of carrots
• 2 bell peppers
• Green onion feathers
• Salt pepper

Preparation:

1. We start cooking by cutting up chicken carcasses. Cut the meat into portions.

2. Crush the garlic cloves and chop finely.

3. Add garlic, salt and pepper to the bowl with the meat. Stir and leave to marinate for 30 minutes.

4. Cut the onion into half rings.

5. Cut the carrots into strips.

6. Also chop the pepper so that you get straws the size of carrots.

7. Cut the tomatoes into slices into 6-8 pieces.

8. Shred the green onion feathers into rings.

9. Pour about 100 ml of vegetable oil into a cauldron and fry the onion in it for three minutes.

10. Place the marinated chicken meat into the cauldron, mix everything thoroughly and fry until golden brown.

11. It’s the turn of vegetables. Add carrots and potatoes, cut into two parts. Add some water.

12. After 20 minutes of stewing, add tomatoes and peppers. Salt, pepper and mix everything thoroughly.

In 15 minutes our dish is ready. Decorate with green onion on top. Roast cooked in nature is perfect for country gatherings.

You can add a lot of herbs and spices to chicken cooking, for example, some people add paprika to the dish, but I prefer Provençal herbs. Feel free to experiment and leave your comments below. It will be very interesting to find out what other ingredients you can use to make this dish.

Bon appetit and all the best!

Everyone loves potato dishes. But this vegetable appeared in Russian cuisine only at the beginning of the 19th century. Before this, turnips occupied its place in the classic Russian menu. Nowadays, potatoes are included in the list of weekly products of the average Russian family. The high calorie content, availability of the product and ease of preparation make it indispensable on our tables. Potatoes can be used to bake bread, prepare 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 chefs have described a huge number of ways to prepare potatoes. One of the simplest recipes is roast chicken with potatoes, carrots and onions.

Taste Info Potato main courses / Poultry main courses

Ingredients

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

How to cook roast chicken with potatoes

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

Wash and peel the potatoes. Then cut it into 1 cm thick disks. Peel and cut the root vegetables immediately before cooking to prevent the potatoes from darkening.

Prepare roast chicken and potatoes should be in a cauldron or saucepan with a thick bottom. Fry the pieces of chicken meat until golden brown in well-heated vegetable oil.

Add onions and carrots to the fried poultry, cook the vegetables along with the chicken for a while over medium heat. The carrot slices should be browned and the onion should become translucent.

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. Season with salt and 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.

A wonderful roast chicken and potatoes is ready. Serve hot and with love, when serving, do not forget to sprinkle with dill and parsley, add a teaspoon of homemade sour cream.

Note to housewives

• To prepare the perfect roast chicken with potatoes, you need to take poultry meat and root vegetables in a 1 to 1 ratio.
• If possible, choose the same meat. The roast will turn out less fatty 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.

The roast recipe is quite simple, the preparation is quick, and the ingredients for the dish are clear and affordable. It is prepared from different meats, but if for some reason you don’t eat pork or beef or just want to diversify your menu a little, then you can cook roast chicken with potatoes, carrots and onions.

Roast chicken is a tasty and juicy second course that can quickly fill you up. Of course, it is quite high in calories, however, if you cook it once every 1-2 weeks, it will not affect your figure in any way.

Ingredients

• potatoes – 1 kg
• chicken fillet – 1 pc.
• carrots – 1 pc.
• onion – 1 pc.
• sunflower oil – 20 ml
• spices and salt - added to your taste

How to cook chicken roast

Usually raw potatoes are used for stir-fries, but this recipe is a little different. First you need to boil the potatoes a little. Peel the potatoes, wash them, cut them into quarters or just into large pieces.

Let's cook the potatoes in enough water, don't add salt! Cook over medium heat until half cooked. Thanks to this trick, the roast will turn out tastier.

Now we prepare the meat and vegetables. We wash the fillet, dry it, cut it into small cubes, peel the carrots and onions, chop and chop coarsely.

Fry chicken fillet pieces in oil.

Then add the carrots and onions to the chicken, reduce the heat, and sauté for several minutes until the carrots and onions become soft.

Drain some of the water from the potatoes, about half. Place the fried meat and vegetables into the pan, add salt and spices.

Next, you need to put the roast in the oven and leave it there until fully cooked. If you do not have ovenproof dishes, then transfer the roast to a baking dish or other oven-safe container. You need to bake for another 20 minutes at 200°C.

Serve the dish hot; if you have special pots, you can serve the roast in them.

Garnish with lettuce leaves and fresh vegetables. As a complement, it’s a good idea to serve white sauce, ginger or any other sauce of your choice.

Calories: Not specified
Cooking time: Not indicated

You can cook roast not only in pots, but also in a saucepan, cauldron or even in a frying pan. Of course, ceramic pots are the most convenient option, close to the classic recipe. If necessary, prepare something tasty.
But not everyone has pots, but everyone loves roast. Therefore, a variety of recipes and options for preparing this tasty and uncomplicated dish have appeared. We will cook roast chicken and potatoes in a regular pan suitable for quickly frying foods. But if you don’t have such dishes, then fry everything in a frying pan, put it in a saucepan of a suitable size and bring it to readiness.
To prepare a delicious roast chicken fillet with potatoes, all products are fried in oil before simmering or stewing. Usually separately, but you can speed up and simplify the process by observing the roasting order. First, fry the onions and carrots, then add the fillet to the vegetables and then the potatoes. When the potatoes are soaked in oil, add a little broth or water and bring everything to readiness.

Roast chicken with potatoes - recipe with photo

Ingredients:

- chicken fillet – 300 g;
- onions – 1-2 pcs;
- small carrots – 1 piece;
- potatoes – 4-5 large tubers (700 grams);
- tomato sauce – 2 tbsp. spoons or 1 tbsp. l. tomato paste;
- salt - to taste;
- refined vegetable oil – 3-4 tbsp. spoons;
- red and black pepper - to taste;
- bay leaf – 1 pc (optional);
- water or chicken, vegetable broth - 0.5 liters;
- parsley or cilantro, dill - for serving.

How to cook with photos step by step

To prepare the roast, cut the chicken fillet into small pieces. Instead of fillet, you can cook a roast with meat cut from the legs or chop the legs into several pieces.

We cut the potatoes coarsely into pieces of any shape: slices, cubes, pucks. Finely chopped potatoes will lose their shape and become boiled when frying and stewing.

Cut the onion as you prefer - into half rings or small cubes. Cut the carrots into slices 0.5 cm thick.

Heat the oil in a thick-bottomed saucepan. Throw in a couple of onion cubes and check the oil temperature. If it starts to foam and bubble, the oil is well heated, you can add the whole onion. Stirring, fry it until translucent or lightly browned.

Add the carrots, continue to fry for several minutes, but turn down the heat so that the onion does not burn.

Add chicken pieces to the vegetables and increase the heat to evaporate the meat juice faster. Fry the chicken fillet for 7-8 minutes, until a light golden brown crust appears.

Place potatoes in a saucepan, heat, add spices. Stirring and not allowing to burn, fry the potato pieces for 4-5 minutes until the top layer softens and absorbs the oil.

Pour in boiling water and salt to taste. Do not add all the water or broth at once; if you decide to make a roast with more gravy, you can add it at the end of cooking. Bring to a boil, cover and simmer over low heat for 30-35 minutes until the chicken and potatoes are cooked through.

Add tomato sauce no earlier than the potatoes become soft. The acid that is in tomatoes delays the cooking of potatoes, they can turn out to be hard. Mix the tomato with the gravy, adjust for salt, adjust the acid (if the taste is sour, you can add a pinch of sugar). Throw in a bay leaf, cook for 3-5 minutes, turn off and leave to brew on a warm burner.




Roast chicken with potatoes is always served hot, even very hot. To keep it warm, you can cover the pan with a thick towel or place it in a preheated and turned off oven. Serve in deep plates, adding greens. Bon appetit!






Author Elena Litvinenko (Sangina)
It turns out incredibly tasty

Roast chicken with potatoes can be prepared on an ordinary day or on the occasion of a holiday. We offer you several recipes for this dish with various ingredients.

Classic recipe. Roast chicken in the oven

Products:

• 1 kg of potatoes;
• greenery;
• 600 g chicken fillet;
• spices.

1. Let's start cutting chicken breasts: remove the skin and bones. Cut the fillet into cubes. Place the bones with the remaining meat in a deep saucepan and fill with water. Cook the broth.

2. Place the fillet pieces in a frying pan, sprinkle with curry and other spices. You can add a little salt. Fry the meat on both sides.

3. Take another frying pan, but smaller. Place mushrooms in it and fry for 3-5 minutes. Grate the peeled and washed carrots on a coarse grater. Remove the skins from the onion and chop it. Add vegetables to mushrooms. Fry for 5-10 minutes.

4. Peel the potatoes and then cut them into cubes.

5. We take out 4 pots. We wash them in running water. Place potato pieces in each pot. Salt. The next layer is fried chicken meat. Next we add vegetables and mushrooms. Pour in 1/2 - 1/3 cup of broth. Sprinkle with spices. Add 1 tbsp. l sour cream in each pot.

6. Preheat the oven to 200 degrees. We put clay pots in it. Cooking time is 40-60 minutes.

Product set:

• chicken fillet - 2 pieces;
• one onion;
• bay leaf - 3 leaves;
• 8 potatoes;
• one carrot;
• 5 black peppercorns;
• 1 tsp ground turmeric;
• 4 tbsp. l sunflower oil.

Homemade chicken roast recipe:

1. Wash the meat in running water and cut into pieces (cubes). Take a shallow frying pan, pour a little oil into it and put it on the stove. Place the chicken fillet and fry on both sides for 2-3 minutes. Then cover the pan with a lid and give the meat the opportunity to simmer in its own juices.

2. The most suitable dish for roasting is a cauldron. If you don’t have one, then a pan with thick walls will do just fine. Pour a spoonful of oil. Transfer the chicken fillet from the frying pan to a saucepan (cauldron). Turn on the heat and sprinkle the meat with turmeric. Cover the dish with a lid.

3. Peel, wash the carrots and cut into medium-sized slices. You can simply grate it. Heat a frying pan with oil, put carrots in it. It should be lightly fried.

4. Now we need to peel the onion, chop it and send it to stew along with the carrots.

5. Remove the peel from the potatoes. Wash the pulp with water and cut into cubes.

6. The fried onions and carrots must be transferred to a cauldron. Add more oil to the pan and fry the potato pieces in it. As soon as they acquire a golden hue, you can turn off the heat and place the food in the cauldron. Place the frying pan in the sink. We won't need it anymore.

7. Mix all the ingredients in the cauldron. Add some water. Salt. Add peppercorns, bay leaves and other spices. Cover with a lid. We time it for 15-20 minutes. This is how long it takes for the potatoes to fully cook. And he is one of the main ingredients.

Simple recipe. Roast in Russian

Ingredients (per serving):

Cut the pre-prepared and washed chicken carcass into several pieces (30-40 g each). Fry until half cooked using cooking oil. Place the meat in a clay pot. Cut the onion into half rings, sauté and add to the chicken. Pour it all over with sour cream and tomato sauce. Place in the oven, preheated to 180 degrees. Simmer for 25-30 minutes. At the very end, add chopped nuts, raisins and spices. Salt. The dish is served in pots, into each of which you need to add chopped herbs. You can cook chicken roast with mushrooms using the same method. In any case, it will turn out very tasty and satisfying.

Jewish roast recipe

Products:

• ½ tsp baking soda;
• chicken legs - 3 pieces;
• 500 g white onion;
• 50 ml sunflower (refined) oil;
• spices.

How to cook Jewish roast chicken:

1. Wash the legs with water and cut into large pieces.

2. Peel the onion and chop it. You'll need a lot of it. It is advisable to use the white variety. And all because it is juicier and not so aggressive.

3. Pour oil into a deep frying pan. As soon as the bottom heats up, add the onion and fry it. Stir the pieces. Next, sprinkle them with baking soda. Reduce the heat to low. Cover the frying pan with a lid. Let the onion simmer for 5-7 minutes. During this time it should acquire a pleasant caramel color.

4. Now you can lay out the chicken pieces. Sprinkle them with pepper and salt. Turn up the heat a little, setting it to medium. Turn the pieces of meat over to the other side. Cover with a lid. The chicken should simmer for about 40 minutes. The finished dish is laid out on plates. It is served hot, garnished with chopped herbs.

Roast recipe with cheese

Required Products:

Preparation:

1. First you need to peel and finely chop the onion.

2. Pour oil into a deep frying pan. Once it starts to sizzle, you can add chopped onion. Fry it for 1-2 minutes.

3. Cut the chicken fillet into pieces and place it on the onion. The meat is fried until half cooked. Then add sliced ​​mushrooms to it. Pour in ½ cup of water. Simmer for 15-20 minutes. The liquid should completely evaporate.

4. The resulting mass must be salted and then placed in a ceramic form.

5. You need to prepare another frying pan, a smaller one. It is needed for frying flour. The surface of the pan must be clean and dry. As soon as the flour is slightly browned, you should add cream (of any fat content) and butter. Mix all this thoroughly using a whisk.

6. Pour the sauce into the mold with the mixture. Sprinkle chopped herbs and grated cheese on top. Baking time in the oven is 10 minutes (at a temperature of 180 degrees).

Holiday recipe

Ingredients:

• 20 ml vegetable oil;
• 5-6 potatoes;
• two medium-sized carrots;
• 100 ml broth or plain water;
• one large onion;
• 600-700 g chicken fillet;
• spices (for example, nutmeg, paprika, dry mustard).

Cooking roast chicken with potatoes:

1. Wash the meat and cut into medium-sized pieces (2x3 cm).

2. Peel the potatoes. Wash thoroughly and cut into cubes. The same should be done with carrots. In this case, there is no need to grate it. However, there is an important rule: carrot cubes should be slightly smaller than potato cubes. Peel the onion and chop it.

3. Place vegetables and chicken meat in the sleeve. Add spices, water and a little vegetable oil. Gently mix the ingredients, being careful not to touch the cellophane. We close the bag with a special clamp and pierce it with a thin needle in 2-3 places. Baking time - 45-50 minutes (at 180 degrees). Place the finished dish into portioned plates, sprinkle with chopped herbs and pour over the sauce that formed while the roast was in the oven.

Afterword

Roast chicken with potatoes is a delicious and easy-to-prepare dish. Your husband and children will definitely appreciate both the culinary masterpiece itself and your efforts.