Chicken with potatoes is a completely ordinary dish on our tables, although it is always tasty and desirable. Such simple, satisfying and affordable food for every day, loved by many since childhood, when there were not so many foreign products and ingenious dishes in our country. Today I propose to combine chicken legs and the simplest and most inexpensive vegetables that are in every home in one large cauldron to get a deliciously tasty and aromatic roast chicken with potatoes, which will undoubtedly appeal to all family members.
If you involve your household in peeling potatoes, then this dish is not at all difficult to prepare, and the end result is a huge portion of roast that can feed your family for several days. Meat and side dish in one pan - what could be more convenient for a busy housewife? But happiness does not lie in convenience alone, but also in gratitude to your loved ones for such a seemingly simple, but at the same time incredibly tasty home-cooked food. After a long stew, the chicken becomes especially soft and falls off the bone on its own. Soaked in the juice of stewed vegetables, it becomes so aromatic and tender that it simply melts in your mouth. And potatoes in a rich, sweetish vegetable sauce with notes of oriental spices serve as an excellent side dish for tender chicken meat.
Homemade roast chicken and potatoes prepared using this simple recipe is a great solution for a delicious family lunch or dinner!
Useful information How to cook roast chicken - a recipe for homemade roast in a cauldron with chicken and potatoes with step-by-step photosINGREDIENTS:
- 1.2 kg chicken legs
- 2 medium onions
- 1 large carrot
- 2 kg potatoes
- 200 g tomato sauce or 2 tbsp. l. tomato paste
- 3 - 4 teeth. garlic
- 150 ml vegetable oil
- salt to taste
- spices (1 tsp sweet paprika, 1 tsp dried dill, 1/2 tsp basil, 1/2 tsp cumin, a pinch of ground black pepper)
COOKING METHOD:
1. In order to cook roast chicken with potatoes, first prepare all the necessary vegetables. Peel the onion and cut into thin half rings.
2. Peel the carrots and grate them on a coarse grater. 
3. Peel the potatoes and cut into medium cubes, but not too finely, otherwise they will quickly boil and turn into porridge. 
4. Heat vegetable oil in a large thick-walled saucepan or cauldron, add onions and fry for about 10 minutes over medium heat until golden brown. 
5. Add aromatic spices (except black pepper), stir and heat for 3 minutes. A carefully selected combination of spices gives this dish a specific spicy taste. 
6. Add grated carrots and cook over low heat for 10 minutes. 
7. Wash the chicken legs, dry them slightly, sprinkle with salt and ground black pepper and place in a cauldron with the vegetables, cook for 15 minutes over medium heat, stirring occasionally. You can also use a whole chicken for this dish, cutting it into small pieces first. 
8. Add tomato sauce (ketchup) or tomato paste, mix well and cook for 5 minutes. For this dish, you can use any neutral-tasting ketchup (I prefer Heinz classic) or tomato sauce of your choice (Italian sauce or basil sauce work well). 
9. Pour in a glass of cold water and bring to a boil. 
10. Place salted potato cubes on top without mixing them with the contents of the cauldron. 
11. Simmer the roast chicken over low heat, covered, for 30 - 40 minutes until the potatoes are ready. The cooking time for potatoes depends on the variety, so you need to periodically check the dish to prevent it from overcooking. At the end of cooking, add chopped garlic and after a minute remove the pan from the stove. 
12. Gently mix the finished roast and let it brew under the lid for 15 - 20 minutes. 
Hearty, aromatic and melt-in-your-mouth roast chicken with potatoes is ready! 
Find the best exciting chicken roast recipes in the site's rich collection of all-season dishes. Try options with various mushrooms, herbs, bell peppers, replace potatoes with rice, add oriental notes with dried apricots, raisins and prunes. Season the dish with various sauces and toppings. Feel free to explore new taste sensations!
The essence of cooking a roast is to fry the ingredients and then stew or simmer them in the oven. This dish can be prepared from any type of meat or poultry. As for vegetable accompaniments, potatoes, onions and carrots are most often used. Eastern versions of roast involve the use of rice. You can enrich the taste of the dish with all kinds of vegetables, mushrooms, dried apricots, prunes and spices. Roast can be cooked in a frying pan, pots and even in foil.
The five most commonly used ingredients in chicken stir fry recipes are:Interesting recipe:
1. Randomly cut the chicken meat into small pieces.
2. Marinate in soy sauce for about half an hour.
3. Peel the potatoes and cut into cubes.
4. Chop the onion into half rings, mushrooms into slices, and coarsely grate the carrots.
5. In a heated frying pan, fry the meat until golden.
6. Add onions, mushrooms and carrots to the meat.
7. Salt, pepper, sprinkle with aromatic seasonings.
8. Fry the potatoes over high heat until browned.
9. Place meat and vegetables on the bottom of the pots.
10. Fill the pot to the top with potatoes.
11. Pour in a sauce of sour cream, mustard, chopped garlic, salt, pepper and water.
12. Cover with a lid and cook in the oven at 180° for 35-45 minutes.
13. When serving, sprinkle with fresh herbs.
Helpful Tips:
. Garlic, turmeric, curry, marjoram, and coriander are great for roast chicken.
. You can use tomato, sour cream, onion, lemon or egg sauces as a filling.
. The roast will turn out much tastier if you fill it with vegetable or meat broth instead of water.
Roast is a universal dish that most residents of our country are happy to see on their table. Its main highlight lies not only in the delicate, unique taste of the dish itself, but also in the ease of its preparation. This dish can be prepared from any type of meat, be it lamb, chicken, beef or pork, and in each version it will turn out excellent. However, each type of meat has a unique aroma and unique taste, which implies the use of different methods for preparing the dish.
Most housewives know how to properly cook roast chicken with potatoes. After all, chicken meat is especially revered by both women and men. Chicken has a spicy aroma, delicate taste, low calorie content, and at the same time contains the maximum amount of nutrients necessary for the human body.
Step-by-step video recipe
Roast chicken with potatoes has been prepared since ancient times, and its recipe has been passed down from generation to generation. Over time, it changes, is adjusted and acquires new nuances. However, the essence of the dish remains the same - it is a combination of stewed chicken meat and potatoes.
The popularity of the dish is also influenced by the fact that chicken meat is a complete source of protein, as well as amino acids essential for any body. Therefore, chicken is part of any diet, and its broth is considered the best medicine for food poisoning and colds.
So, now it remains to take a closer look at the classic recipe for roast chicken with potatoes.
- Chicken – 1 piece;
- Potatoes – 6 pieces;
- Onions (large) – 2 pieces;
- Carrots – 1 piece;
- Vegetable oil;
- Salt;
- Pepper;
- Bay leaf.
Cooking roast chicken with potatoes begins with preparing the chicken itself. It needs to be cut into small pieces with special scissors. Next add salt and pepper. Chicken meat should be simmered in a saucepan with 3-4 tablespoons of vegetable oil for about 30-40 minutes. After this, add onions and carrots (finely chopped) to the pan with the chicken and simmer for another 5 minutes.
The potatoes should be cut into 4 parts, after which they can be stewed along with meat and vegetables. Add hot broth or regular boiled water to the pan and bring to a boil. Then add bay leaf for flavor, cover with a lid and simmer until fully cooked over low heat.
The roast chicken with potatoes is ready and now you can start treating your family members or guests. We are sure that the result will pleasantly surprise them.
If desired, this classic recipe can be slightly diversified by adding, in addition to the main ingredients, for example, prunes, smoked sausages or mushrooms. Additional products can be selected according to your own culinary preferences; the main thing is to know when and how much to add them to the main dish.
For example, roast chicken with mushrooms involves exactly the same cooking recipe as the previous one. The only difference is that at the final stage, frozen or fresh champignons are added to the dish and stewed along with the rest of the ingredients. Mushrooms will add a special flavor to the roast and will not harm its taste at all.
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
I offer you, dear readers, a delicious roast chicken. Cooking a delicious roast is not difficult, but the preparatory process takes a lot of time. The roast can be prepared on a weekend, and this dish is also worthy of a holiday table.
To make a roast, the first step is to prepare the chicken. I used chicken thighs, but you can use any parts or cut up a whole chicken. I cut the thighs in half. Place chicken in a bowl and sprinkle with seasoning.
Heat sunflower oil in a frying pan and fry the chicken parts on all sides. Dice the onion and grate the carrots. When the chicken is fried, add the onion and reduce the heat so that the onion does not fry, but simmers.
Then add the carrots and simmer until the onion is transparent. Salt the chicken and remove from heat.
Peel and cut the potatoes into large slices.
Heat the butter in a clean frying pan and fry the potatoes in it. It is enough for a crust to appear on the potatoes.
Place chicken with onions and carrots in a deep pan.
Then place the potatoes on top. Fill the contents of the pan with hot water so that the potatoes are three-quarters covered. Add bay leaf, cumin and peppercorns to the pan. Cook for 20 minutes, covering the pan with a lid.
To make a delicious gravy for roast, proceed as follows: pour one glass of liquid from the pan, add soy sauce to it. Place garlic in the frying pan where the potatoes were fried, warm it up a little for aroma, then add flour and fry, stirring well. Pour the gravy from the glass, stir well so that the flour does not form lumps, cook for 1 minute.
Return the gravy to the roast and cook for another 5 minutes.
Serve roast chicken generously sprinkled with parsley.
Bon appetit!
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
