Chicken with potatoes baked in the oven

Chicken and potatoes baked in the oven is a culinary classic passed down from generation to generation. We usually bake chicken whole or in pieces along with potatoes when we want to quickly, tasty and inexpensively feed the whole family. We have selected 10 of the most delicious chicken and potato recipes for you so that you are sure to find one that you like! The first recipe with photos step by step.

Delicious chicken with French potatoes

This recipe for delicious French-style chicken with potatoes is so simple, and the dish turns out so incredibly tasty that you wonder how it is even possible with such a small list of ingredients and such minimal effort from the cook, since most of the cooking is done in the oven! We offer you a recipe with step-by-step photos.

1. 
   How to cook chicken with potatoes baked in the oven? Separate the chicken breast from the bone, and cut the resulting fillet into small pieces, beat with a culinary hammer, and add salt and pepper on top, set aside.
2. 
   Wash the potatoes, peel them, wash them again and cut into circles or halves of circles 0.3-0.5 cm thick, no more.
3. 
   Grate the cheese.
4. 
   Cut the onion as desired: into rings, half rings or cubes.
5. 
   Cut the tomatoes into slices the same thickness as the potatoes.
6. 
   Place the potatoes in one layer on a baking sheet greased with vegetable oil, add salt and pepper, place chicken fillet on top, then a layer of onion, and tomato slices on top. Grease the dish with mayonnaise in an even layer. Sprinkle grated cheese on top. And to make it juicier, you can grease it a little with mayonnaise.
7. 
   Bake, depending on the oven, for 1 hour at a temperature of 180-190 degrees (at the beginning, preheat the oven to 200 degrees, and then reduce the heat). Eat delicious chicken and potatoes hot, French style.

Bon appetit!

Whole chicken with potatoes on a baking sheet

Chicken with potatoes on a baking sheet, cooked in the oven according to this recipe, has a very appetizing crust, and the inside turns out incredibly juicy! The aroma of this dish is inimitable due to fresh garlic and fresh or dried rosemary.

Ingredients:

• Chicken – 1 kg.
• Potatoes – 0.5-0.7 kg.
• Onions – 2-3 pcs.
• Garlic – 1 head or to taste.
• Hollow black pepper - to taste.
• Seasonings for chicken - to taste.
• Fresh or dry rosemary - to taste.
• Ground coriander - to taste.
• Mayonnaise – 4-5 tbsp.
• Salt - to taste.

Cooking process:

1.Rinse the chicken, remove excess oily skin near the tail, and divide into portions.

2. Finely chop the garlic.

3. In a large bowl, marinate the pieces in chicken seasoning, be sure to add rosemary, ground coriander and half the chopped garlic. In addition, you can coat the pieces with mayonnaise, so they will be juicier.

4. Leave the chicken on the table to marinate for 1-2 hours (the chicken can be marinated for several hours, for example, overnight, but then place it in the refrigerator).

5. Cut the onion into half rings.

6. Before baking, cut the peeled and washed potatoes into slices, combine with onion and remaining garlic, and also add a couple of tablespoons of mayonnaise, salt and ground black pepper, mix well.

7. Place potatoes on a greased baking sheet and chicken pieces on top.

8. Heat the oven to 200 degrees, place a baking sheet there, after 10 minutes reduce the temperature to 190-180 degrees.

9. Bake the chicken and potatoes on a baking sheet until done, at least 1 hour. When the potatoes are ready, the chicken will be completely baked - this has been verified!

10. Eat the dish hot with fresh vegetables.

Bon appetit!

Chicken with potatoes in a sleeve (baking bag)

Chicken with potatoes will turn out very tender and soft if you cook this dish in a sleeve or in a baking bag. This culinary device, made of special cellophane, prevents steam from escaping, which helps meat and vegetables stew in their own juices without burning or losing their juiciness.

Ingredients:

• Chicken – 1 pc.
• Carrots – 2 pcs.
• Onions – 2-3 pcs.
• Garlic - to taste.
• Small potatoes – 8-10 pcs.
• Seasoning for chicken - to taste.
• Allspice peas – 4 pcs.
• Ground black pepper - to taste.
• Vegetable oil – 3-4 tbsp.
• Bay leaf – 2-3t pcs.
• Carnation in buds – 3-5 pcs.
• Salt - to taste.

Cooking process:

1. Cut the chicken into portions in advance (or take only the legs and thighs), wash, dry, rub with salt and chicken spices.

2. If desired, chicken pieces can also be coated with mayonnaise, ketchup and (or) soy sauce.

3. Leave the chicken in the bowl on the counter to marinate for at least 1 hour.

4. Next, peel the potatoes, onions and carrots, wash them, cut the onions into half rings.

5. Cut the potatoes into slices or thick circles, and the carrots into bars or circles.

6. Chop the garlic and sprinkle it over the potatoes mixed with carrots and onions.

7. Salt the vegetables and pepper with ground pepper, mix with vegetable oil.

8. Place vegetables in a baking sleeve or bag at the beginning, and chicken pieces on top.

9. Add cloves, allspice and bay leaves there.

10. Tie the sleeve on both sides, pierce the top with a knife or fork in 3-4 places to allow steam to escape (if your sleeve has perforations on one side, there is no need to pierce it).

11. Place the sleeve with chicken and vegetables on a baking sheet and bake its contents for 1 hour (or a little more) at a temperature of 190-200 degrees.

12. Eat juicy chicken with potatoes, cooked in a sleeve or in a bag, hot.

Bon appetit!

A simple and delicious recipe in a pot in the oven

Chicken with potatoes in a pot is a completely easy to prepare, but very tasty hot dish.It is so self-sufficient that even if you serve your guests just a pot of this deliciousness along with chopped fresh vegetables and a few homemade pickles, consider your dinner party a complete success! The recipe is designed for 1 pot with a capacity of 0.5-0.7 liters.

Ingredients:

• Small potatoes – 2 pcs.
• Boneless chicken – 100-150 gr.
• Vegetable oil – 50 gr.
• Small carrots – 1 pc.
• Bell pepper – 0.5 pcs.
• Small onion – 1 pc.
• Chicken broth – 70-100 ml.
• Salt - to taste.
• Bay leaf – 1 pc.
• Carnation in buds – 2 pcs.
• Black pepper (ground) - to taste.
• Allspice peas – 2 pcs.
• Seasoning for chicken - to taste.

Cooking process:

1. Cut the chicken into small portions. If there are bones in the meat, they must be removed.

2. In heated vegetable oil (butter is fine), fry the chicken pieces until a nice crust appears, stirring occasionally. Do not bring the meat to full readiness.

3. Next, peel and cut the potatoes into small pieces.

4. Cut the onion into half rings, carrots and bell peppers into strips.

5. Onions, carrots and bell peppers can be slightly fried in the oil left over from the chicken.

6. Place meat on the bottom of the pot, add salt and pepper.

7. Place half of the fried vegetables on top, then a layer of potatoes, then more vegetables.

8. Salt and pepper each layer of vegetables and potatoes, and at the end add cloves, sweet peas and bay leaves.

9. Fill everything with hot chicken broth (or hot water) so that there is at least 3 cm left to the top of the pot.

10. Bake the chicken and potatoes in a pot under the lid for at least 1 hour (temperature - 170 degrees).Place the pot in a cold oven and then turn on the heat.

11. After an hour, try the dish: if the potatoes are not baked, continue cooking.

12. Sprinkle the chicken and potatoes with chopped herbs and serve hot in the pot.

Bon appetit!

Step-by-step recipe for chicken with potatoes in foil

Chicken with potatoes in foil is most often prepared already cut into portions so that the meat bakes faster and better. To improve the taste of the dish, you can add companion ingredients such as carrots, champignon mushrooms, onions, and even dried dried apricots or prunes for originality. We offer you a basic recipe for chicken with potatoes in foil, and you can improve it at your discretion.

Ingredients:

• Chicken legs or thighs – 0.6-0.8 kg.
• Potatoes – 1 kg.
• Onions – 2-3 pcs.
• Garlic - to taste.
• Vegetable oil – 2-3 tbsp.
• Salt - to taste.
• Ground paprika - to taste.
• Spices for chicken - to taste.

Cooking process:

1. Chicken legs, washed and dried, marinate in chicken spices, salt and dry ground paprika.

2. Leave the chicken to soak for 1-2 hours.

3. Next, peel the potatoes, cut into portions, salt, pepper, add ground paprika or any other spices; dried basil works well.

4. Add 2-3 tablespoons of vegetable oil, onion, cut into half rings and chopped garlic, mix everything well.

5. Place potatoes on a layer of foil, lightly greased with vegetable oil, and chicken legs on top, wrap the foil.

6. Place the foil “box” on a baking sheet and bake in an oven preheated to 200 degrees for at least 1 hour (10-15 minutes after heating, reduce the temperature to 180-190 degrees).

7.After an hour, unroll the foil from above, do this carefully so that the juice that will be below does not leak out.

8. Bake the dish without foil until a beautiful crust forms on the chicken; it is most convenient to do this by turning on the top heating.

9. Serve the chicken and potatoes in portions or on one large platter.

Bon appetit!

Advice: The marinade for chicken can be absolutely anything. In addition to chicken spices, salt and paprika, you can add soy sauce, mustard, honey, mayonnaise or sour cream, chopped garlic, dried rosemary, etc.

Pie with chicken and potatoes in the oven

Chicken and potato pie combined with puff pastry is prepared quickly, as ready-made frozen dough is used. The most delicious thing here is the juicy filling. If you wish, you can add a little more meat and less potatoes to the filling, or vice versa. And if you add a spice such as cumin to the filling, your pie will take on stunning oriental notes. Try it!

Ingredients:

• Puff pastry – 0.8 kg.
• Chicken fillet – 0.5 kg.
• Potatoes – 3-4 pcs.
• Onion – 2 pcs.
• Salt - to taste.
• Zira - to taste
• Seasoning for chicken - to taste.
• Ground black pepper – 1 tsp.

Cooking process:

1. Chicken meat can be any kind, both breast and legs, it needs to be cut into small pieces.

2. Cut the potatoes into small cubes and the onion into half rings.

3. In a bowl, mix the meat with potatoes and onions, season with salt and spices to taste, don’t forget about ground black pepper and cumin! In principle, these two spices are already enough; no other seasoning can be added.

4. Thaw the puff pastry, divide into two parts, where one part should be slightly larger than the second.

5.Roll out most of it to the size of the baking dish, place it in the mold (grease it with oil) and leave the dough on the sides to form sides.

6. Lay out the filling and cover with a second layer of dough on top.

7. Connect the edges of the bottom and top layers of dough nicely together to make a completely closed pie.

8. Make a small round steam hole in the center of the cake.

9. Prick the top of the pie with a fork in several places to prevent the crust from puffing up.

10. Bake the pie for about 35-40 minutes in an oven preheated to 180 degrees.

11. Serve hot chicken and potato pie.

Bon appetit!

Advice: 15 minutes before the end of baking, you can remove the pie from the oven, brush it with beaten yolk and put it back in the oven - this will give it a beautiful golden color.

Whole chicken with potatoes

Whole chicken with potatoes, baked in the oven - this is a delicious version of dinner in a close family circle, when you really want something tasty, hot and meaty, but at the same time very easy to prepare. It is best to bake the whole chicken along with potatoes in a large roasting bag.

Ingredients:

• Chicken – 1 pc.
• Potatoes – 0.5 kg
• Garlic - to taste.
• Onions – 2-3 pcs.
• Apple – 1 pc.
• Salt - to taste.
• Spices for chicken - 2 to taste.
• Ground black pepper - to taste
• Turmeric – 2-3 tbsp.
• Sunflower oil – 3 tbsp.

For the sauce:

• Mustard – 1-2 tsp.
• Soy sauce – 3-4 tbsp.
• Pomegranate juice – 2 tbsp.
• Tomato sauce – 1 tbsp.
• Honey – 1 tsp.

Cooking process:

1. Dry the chicken well inside and outside with a paper towel; if necessary, cut off excess oily skin near the tail and excess skin from the neck.

2.Rub your bird with chicken seasoning and salt and let it marinate for at least 2-3 hours, or better yet overnight, in the refrigerator in a covered container. To make the chicken a beautiful yellow color, add a few tablespoons of turmeric to the seasoning.

3. Just before baking, peel the potatoes and cut them into long wedges.

4. Cut the onion into half rings, finely chop the garlic.

5. Sprinkle potato wedges with garlic, salt, ground black pepper, pour in a few tablespoons of vegetable oil and stir.

6. Place apple slices from one apple, without core and seeds, sprinkled with sugar into the belly of the chicken. If you want, coat the apple slices with honey in advance - it will be even tastier!

7. First place the bird in the baking sleeve, and spread the potatoes around it in an even layer.

8. Tie the sleeve on the other side and prick it with a fork, knife or toothpick in several places so that it does not swell from the steam.

9. Prepare the sauce for the chicken by mixing honey, tomato sauce, soy sauce, mustard and pomegranate juice in a bowl (use pomegranate sauce if you can find it). The amount of ingredients for the sauce can be reduced or increased at your discretion.

10. After the chicken and potatoes have baked for 40-50 minutes at 190 degrees, cut off the sleeve from the chicken and leave the potatoes under the sleeve.

11. Coat the chicken with sauce and continue baking the dish until cooked, so the chicken will have an excellent, very tasty crust!

12. The whole chicken with potatoes will be ready, depending on its size, in 1-1.5 hours.

13. Eat juicy, appetizing chicken with a crispy crust by cutting it into portions while hot.

Bon appetit!

Chicken legs with potatoes and mushrooms in the oven

It is no exaggeration to say that chicken with potatoes and mushrooms baked in the oven is one of the most common and beloved home dishes. The good thing is that it requires minimal effort, and the result is excellent! Instead of champignons, you can add any wild mushrooms that need to be boiled in advance.

Ingredients:

• Chicken legs – 4 pcs.
• Potatoes – 800 gr.
• Champignons – 300 gr.
• Sour cream – 4-6 tbsp.
• Ketchup – 2 tbsp.
• Seasoning for potatoes - to taste.
• Seasoning for chicken - to taste.
• Allspice peas - to taste.
• Bay leaf - to taste.
• Salt - to taste
• Garlic - to taste.

Cooking process:

1. Divide the chicken legs into 2 parts. You can take only thighs or shins, but then there should be more than 4 of them.

2. For the sauce, mix ketchup (or tomato paste) with sour cream, season with pepper and salt to taste, as well as chopped garlic.

3. Rub the chicken pieces well with the sauce.

4. Coarsely chop the washed champignons, add to the chicken and leave to marinate for at least 1 hour.

5. Wash the peeled potatoes, dry them, cut into thick circles or slices.

6. Before you start cooking, brush the potatoes with the sauce left over from the chicken, season with potato spices, and add a few bay leaves and allspice peas if desired.

7. Place the potatoes with spices in a deep baking dish or on a baking sheet lightly greased with vegetable oil.

8. Place the chicken and champignons on the potatoes, brush everything with the remaining sauce.

9. Bake the chicken with potatoes and mushrooms in the oven, preheated to 180-190 degrees for 1 hour (or a little more, depending on what portion of potatoes and chicken is being prepared).

10.Place the finished hot dish on portioned plates and sprinkle with chopped herbs.

Bon appetit!

Juicy chicken fillet with potatoes, cheese and tomatoes

Pieces of juicy chicken fillet with a golden brown crust of aromatic cheese... What could be tastier?! Chicken with potatoes, cheese and tomatoes, baked in the oven - it’s simple, but at the same time satisfying, original and even elegant. Using the recipe below, you can easily prepare a stunning lunch or dinner for both your family and guests.

Ingredients:

• Potatoes – 6-8 pcs.
• Chicken fillet – 2-4 pcs.
• Tomatoes – 2-3 pcs.
• Garlic - to taste.
• Salt - to taste.
• Cheese – 50-100 gr.
• Onion – 1-2 pcs.
• Kefir – 1 tbsp.
• Ground black pepper - to taste.
• Seasoning for chicken - to taste.
• Vegetable oil – 3-5 tbsp.

Cooking process:

1. Wash and dry the already prepared chicken fillet (or breast cut into fillets), divide into several parts across the grain and lightly beat.

2. Salt the fillet and rub with chicken seasonings; you can sprinkle with fresh chopped or dry garlic for flavor.

3. Marinate the chicken fillet with garlic in kefir, pouring it in so that the kefir completely covers the chicken.

4. Marinate the chicken fillet for exactly two hours in a bowl under cling film or under a lid; no need to put it in the refrigerator. During this time, kefir will perfectly soften the meat, and when baked it will turn out not just tasty, but amazingly tender!

5. 20 minutes before baking, cut the peeled potatoes into circles no more than 0.5 cm thick.

6. Cut the onion into half rings, and the tomatoes into circles or thin slices.

7. Grease a baking sheet with a small amount of oil, place potato slices on it, salt them on top and sprinkle with black pepper to taste.

8.Sprinkle onions on top of potatoes.

9. The next layer is marinated chicken fillet (you don’t need to wash it off with kefir, just drain off the excess).

10. Cover the fillet layer with tomato circles and sprinkle with grated cheese.

11. If desired, the top of the cheese can be coated with the remaining marinade from the chicken or low-fat mayonnaise.

12. Chicken with potatoes, cheese and tomatoes in the oven preheated to 200 degrees, baked for about 1 hour. After 10-15 minutes, you can reduce the temperature to 190 degrees so that the cheese does not bake quickly and the meat does not remain raw.

13. Check the readiness of the dish by checking the potatoes; if they are soft, then the whole “casserole” is ready.

14. Chicken with potatoes, cheese and tomatoes is especially tasty when it is not too hot, but slightly cooled.

Bon appetit!

Chicken baked with potatoes and mayonnaise and garlic

It’s very easy to prepare such a hearty, nutritious and, of course, tasty dish in the oven as chicken with potatoes and mayonnaise and garlic. Due to mayonnaise, in which chicken pieces are marinated in advance, the meat becomes soft, juicy and simply melts in your mouth! If you want to try a new taste of chicken, then marinate it in mayonnaise along with garlic and soy sauce.

Ingredients:

• Chicken – 0.5-0.7 kg.
• Potatoes – 0.8-1 kg.
• Spices for chicken - to taste.
• Spices for potatoes - to taste.
• Garlic – 5 cloves or to taste.
• Vegetable oil – 2-3 tbsp.
• Salt - to taste.
• Mayonnaise – 3-4 tbsp.

Cooking process:

1. Prepare chicken by cutting the whole carcass into portions (or buy drumsticks and thighs separately, or just breast).

2. Wash and dry the meat; you can poke the thighs and pieces of breast with a knife so that the marinade gets inside better.

3.Pass the garlic through a press, mix with mayonnaise, salt and chicken seasonings (if you don’t have them, then add ground black pepper, ground allspice, ground coriander).

4. Rub the resulting sauce onto the chicken pieces and marinate them in the refrigerator for several hours, or overnight. If you are short on time, leave the chicken in the sauce on the table, covered, for at least 1-2 hours.

5. Shortly before preparing the dish, boil the potatoes until half cooked (potatoes can be boiled either peeled or in their skins, which will then need to be removed).

6. Cut the cooled potatoes into circles or into 4 pieces lengthwise, sprinkle with potato spices, you can add dried or fresh chopped garlic and dill.

7. Grease the mold with vegetable oil, place the potatoes in one layer and the marinated chicken on top.

8. Bake the dish for about 40 minutes (plus or minus 5-10 minutes, taking into account the characteristics of the oven). Temperature – 180-190 degrees.

9. Next, remove the foil and bake the chicken under the grill for another 5-7 minutes to get a nice crust.

10. Serve the finished dish hot, sprinkled with chopped herbs.

Bon appetit!

Advice: Using the same recipe, you can bake chicken with potatoes in the sleeve, but you do not need to boil the potatoes in advance. Cooking time in the sleeve at the same temperature is 60-70 minutes.