Oven chickens are cooked in almost every home. This simple dish is even served on the festive table. The secret of his taste is in spices. If you select them correctly, and leave the chicken carcass marinated in them for a long time, the aroma will be amazing. In addition, the set of spices may be different. This means that you can create many versions of this dish.
Lemon zest, halves of orange and its juice, garlic, rosemary or thyme and just salt - these are seasonings that will help to prepare a delicious chicken with potatoes in the oven (choose one of them or a combination if you want). Put vegetables under the bird. It does not have to be just potatoes. Carrots and celery are also a good choice, so you can prepare a side dish with meat.
According to reviews, the chicken with potatoes in the oven turns out delicious, if you choose a young bird. Always try to buy free-range farm chicken, if possible. These birds are grown on organic grain without antibiotics and hormones, and they are allowed to move freely (they are not constantly located shoulder to shoulder in the cage) - all this means that they will be tastier. Chicken is rich in protein and all the necessary amino acids, as well as B vitamins, iron, copper and selenium.
How to bake chicken in the oven with potatoes? The recipe for such a dish usually takes about an hour of your time. Add to this the time you leave the bird to marinate. The main rule for baking a whole chicken is as follows: 20 minutes breast-up, 20 minutes breast-down, plus 10-20 minutes in the starting position.
Classic version
This is a basic recipe for chicken and potatoes. In it you can change the composition of spices at your discretion. What does it take to cook chicken with potatoes in the oven? The ingredients for this are as follows:
- 1 chicken weighing 2-2.5 kg;
- 1 liter Art. coarse or kosher salt;
- any seasoning (select one or more of them to add to the salt).
Additives may include:
- freshly ground black pepper;
- 2 medium lemons;
- 3-4 fresh branches of thyme or rosemary (or a combination thereof);
- 2 bay leaves;
- 2 garlic cloves chopped;
- 4 oranges, cut in half, and juice from them;
- 1.5 l Art. olive oil, or 3 liters. Art. creamy;
- some shallots.
For the sauce:
- low salt chicken broth - half a glass or a glass;
- third of a glass of white dry wine (optional).
How to cook it?
The step-by-step recipe for chicken and potatoes in the oven is very simple.
- Rinse the bird under cool water, then dry it with a damp cloth inside and out.
- Pick your spice option and then season the chicken with it.
What seasoning combinations can I use?
Chicken with potatoes in the oven will be delicious with a variety of combinations of spices. For example, you can rub its internal cavity with the following components:
- half a lemon or an orange;
- a large piece of butter or a spoonful of olive oil, then lightly sprinkle with salt and a small amount of freshly ground pepper;
- garlic
- add crushed herbs to the cavity;
- grind the crushed herbs with salt and rub this cavity.
Once you have decided on the internal processing of the bird, think about how you want to season it on top. Carefully loosen the skin above the breast and thighs and season the meat under the skin in one of the following ways:
- a mixture of one and a half teaspoons of lemon peel with salt (a tablespoon);
- halves of an orange;
- peeled garlic;
- butter or olive oil;
- chopped herbs (rosemary or thyme).
Further:
- Rub all sides of the bird with the remaining salt, herbs, or citrus fruits.
- Then cover the chicken with wax paper or foil and refrigerate. Leave it to soak in aromas for at least three hours, and preferably for a period of 8 to 48 hours. The longer you wait before cooking, the more flavor will be added to the meat. This process is guaranteed to make the chicken more tender, juicy and tasty.
- Remove the bird from the refrigerator at least an hour before cooking. This will allow her to reach room temperature and ensure uniform baking.
How to bake?
Preheat the oven to 200 ° C in advance. Bake chicken and potatoes in the oven in a heat-resistant dish or pan, which is very close to the size of a bird (not much more). Spread the potatoes and other toppings on the bottom of this bowl with a thin layer so that they are under the chicken. This will allow fat and juices not to burn, but to soak vegetables.
Lightly oil this container before placing the bird and side dish inside. Put the chicken breast up, tuck its wings under the carcass so that they do not burn during baking.
Bake for twenty minutes, breast up, then flip to the other side. Pour the chicken with fat and juices that have drained into the bottom of the mold, and then cook for another twenty minutes. Turning the bird over will help it cook evenly, and its skin will become brown and crispy on all sides. At the end of the second 20 minutes, turn the bird upside down again, pour over the juices again and fry until tender - another 10-20 minutes until the juice turns pink.
Frying chicken weighing 2 kg should take about an hour. It may take a few additional minutes for the skin on your legs to become brown and crunchy. In this case, the breast will remain juicy and tender. Don't be afraid to chop the meat to see how ready it is. Remember to remove the potatoes and other vegetables from the pan as soon as they are cooked and easily pierced with a sharp knife. Set them aside if the bird needs to cook longer.
When the chicken is cooked, tilt it so that all the juices from the cavity pour back into shape. Put the bird on a cutting board or in a deep dish and let it stand to distribute the juices. To do this, cover it with foil and leave it for 10-15 minutes before cutting.
How to make a sauce?
You can use the fat and juices left in the mold to make the sauce or gravy. Pour the entire contents of the form into a blender, add half a glass of chicken broth and a third of a glass of dry white wine (optional), beat until smooth. Place this mixture in a saucepan and cook over medium heat, stirring until the sauce becomes a nut-brown color. Pour it onto chopped chicken.
Mayonnaise Option
Chicken with potatoes, baked with mayonnaise, is done very quickly. You simply put all the components together and you no longer need to worry about dinner. In addition to potatoes, you can add any vegetables to the dish, but carrots and mushrooms are especially good in it.
To reduce cooking time, use not the whole carcass of the bird, but its individual parts. For example, the legs will be ready within 45 minutes after placing them in the oven. For the wings, it may take a little less time, for the thighs - more. Before serving, drain the juices from the bottom of the mold and mix with your favorite sauce: ketchup, sriracha or barbecue.
It is advisable to prepare everything in advance
If you have time to marinate the chicken a few hours earlier (or in the morning), this will make the dish even tastier. Combine the seasoning ingredients and grate the chicken on all sides, then place the carcass in a plastic bag and refrigerate.
What is needed for this?
So, to cook in the oven chicken with potatoes with mayonnaise and garlic, you will need:
- 1 kg of potatoes, cut into pieces;
- 240 grams of mushrooms (champignons);
- 6 chicken legs (or other parts);
- 1 cup finely chopped carrots;
- a quarter cup of mayonnaise;
- 2 l Art. melted butter;
- 2 l Art. olive oil;
- 4 garlic cloves minced;
- 2 l Art. fresh chopped herbs (cilantro or parsley);
- 1.5 l including salt;
- ¼ l h. freshly ground pepper;
- ¼ l including chili powder;
- 0.5 l including paprika
Bake chicken with potatoes
Combine mayonnaise, butter, olive and garlic in a small bowl. In a separate container, combine salt, pepper, ground chili and paprika.
Cut the potato into slices of equal size so that it is cooked thoroughly and evenly. Rinse and dry.
Put chicken, mushrooms, potatoes and carrots in a baking dish. Pour the mayonnaise mixture on top of all the ingredients, mix and evenly coat with a layer of this marinade. Sprinkle with dry seasoning and stir again. Bake in a preheated oven at 200 ° C without a lid. The time depends on the size of the pieces used, but not less than 40 minutes. If the chicken is ready, but it does not have a crisp, put it to bake for an additional 5-10 minutes.
Arrange the finished dish in plates. Serve with the sauce left over from baking, mixing it with ketchup or another ingredient to your taste. For this purpose, you can use a barbecue, etc.