Chicken and Potatoes Recipe

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Full recipe

Recently I was a participant in a discussion about the most popular dishes that are prepared for lunch. Some of the speakers said it was pasta, some of them usually eat porridge, and in my case – baked chicken with potatoes in the oven. And to my surprise, not all people take this dish as simple and fast. So I decided to share the recipe on the website to break the myth about the difficulty of cooking.

Actually, based on the name, we will need 2 main ingredients: chicken and potatoes. First, let’s define the chicken. Any chicken part that contains meat will do. The only thing to note is that the chicken fillet turns out to be drier when compared to the legs or wings. I will cook chicken hams by cutting them separately on the ham and thigh.

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It is very convenient, if your family loves different pieces. Also, no one prevents you from adding chicken wings. If you want, you can even divide the whole chicken carcass into separate parts and bake it according to this recipe. In general, there is complete freedom of choice.

You can also take any potatoes: young or old, small or large, starchy and not so. Young potatoes are well washed and peeled, while old potatoes are cleaned with a knife or vegetable peeler.

Now it is necessary to grind the potatoes into equal parts. Most often I divide it into quarters, but no one prevents to cut it into slices if the potatoes are very large, or just in half if the tuber is small.

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If there is no desire to peel potatoes, you can rub them heavily with a sponge under running water. Baked potato peel can be hard, but it is quite suitable for food. You can also eat cooked potatoes from the peel, similar to a watermelon slice.

Tip from a lazy man

Then we marinate the potatoes and chicken. If I am in a great hurry, I do everything in one dish. When there is more time and desire, I divide it into 2 options, which I will now demonstrate.

Put potatoes in a separate bowl and water with vegetable oil. Pour salt (1.5 tsp), ground black pepper (1 tsp), paprika (1 tsp), smoked paprika (½ tsp), dry garlic (1 tsp) and a mixture of dry herbs (2 tsp).

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Of herbs, it is best to use rosemary, because it fits perfectly with potatoes, and does not burn when baked. Dry garlic can be either ground or granulated. If there is no dry garlic, let’s pour the potatoes with fresh sauce – I will tell you about it a little later. Stir the contents of the bowl well and go on to the chicken.

In the marinade of chicken put the remaining spices: salt (1.5 tsp), ground black pepper (1 tsp), freshly ground mixture of peppers (½ tsp). ), paprika (1 tsp), smoked paprika (½ tsp), dry garlic (1 tsp), red ground pepper (1 pinch), soy sauce (2 tsp) and mustard (1 tsp).

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The chicken is well mixed with spices so that they are evenly distributed over the entire surface.

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If you have time, you can leave it to marinate for 30-40 minutes. Sometimes I even marinate chicken in the evening, and bake only in the morning.

All spices for the recipe of chicken and potatoes in the oven, are selected according to the same principle – whether they are available. So you can safely use ketchup, mayonnaise, wooster sauce, tomato sauce, sour cream, etc. The minimum set that I recommend is salt and pepper. Replace the rest of the set boldly to your liking.

Fact

Now we send chicken and potatoes in the oven, preheated to 180°, for 1 hour. Depending on the size of the chicken, the cooking time may be slightly adjusted.

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When the time comes to an end, we make a simple refueling for the dish. We will need some large garlic cloves and boiled water.

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Finely slice garlic and mix it with water. It is enough literally 50 ml of water.

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Pour the garlic sauce over the chicken. Try to evenly distribute the pieces of garlic on the surface.

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Leave the chicken and potatoes for another 10 minutes. In case you have not used the primary dry garlic for marinades, use the same method to water all the potatoes.

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If the chicken is farmers and dry, you can initially cover the baking tray with foil or an oven bag by opening it only at the end of the cooking to get a crispy and rougey crust. If, on the contrary, a lot of liquid is released, such as from broilers, you can even drain the excess liquid.

Tip

The last minutes will seem like an eternity, because fantastic garlic aroma will come from the oven. But I’m sure you’ll survive, just like me.

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Take out a tray from the oven and quickly spread the chicken and potatoes on plates. The pieces of potatoes are soft inside, juicy from the chicken juice and with a delicate crust on top.

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The chicken has a luxurious crispy skin and delicate delicious meat.

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As you can see, the recipe is unrealistically simple and multifaceted. We cook, if desired, chicken wings, hips, hams, breasts or even a whole chicken, and thus satisfy all family members. I am sure that after reading this step-by-step recipe with a photo, you will have no questions how to quickly prepare a hearty and delicious lunch.

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Bon appetit! Don’t starve 😋