Roast chicken

Roast chicken is properly fried chicken meat, followed by simmering or stewing in sauce and with vegetable accompaniment of potatoes, carrots and onions. The variety of roast recipes is determined by the set of vegetables and the addition of mushrooms, prunes and spices. An important point is the choice of utensils for cooking (cauldron, wok, pot and the like), and you can cook on the stove, in the oven, or in a slow cooker.

Roast chicken with potatoes

Chicken and potatoes are prepared in different ways, and an option from a line of such dishes could be roast chicken and potatoes. In this recipe we take chicken drumsticks and fry them along with carrots and onions. We complement the dish with potatoes and tomato paste, which will also serve as a side dish. Cook the roast in a special stewing pan and on the stove.

1. 
   Roast chicken is very easy to prepare.Rinse chilled or pre-thawed chicken drumsticks under running water and dry with a napkin. Heat the vegetable oil in a frying pan and fry the drumsticks until golden brown on all sides.
2. 
   Peel the onions and carrots, rinse and cut into small pieces. In a cauldron or stewing pan, also heat a little oil and fry the chopped vegetables until lightly browned.
3. 
   Place chicken drumsticks in a casserole on top of the fried vegetables.
4. 
   Sprinkle these ingredients with salt and black pepper to your taste and add a spoonful of tomato paste.
5. 
   Then fill them with 300 ml of hot water and simmer over medium heat and under a closed lid for 20-25 minutes.
6. 
   While the chicken is stewing, peel and rinse the potatoes. Cut it into medium pieces of arbitrary shape. Place the potato slices on top of the stewed drumsticks, add salt, add a bay leaf and add a little water.
7. 
   Simmer the roast over low heat for half an hour until the potatoes are done.
8. 
   Taste the cooked roast chicken with potatoes and add what is missing, then arrange on plates and serve for lunch or dinner. Bon appetit!

Roast chicken in pots in the oven

Not only the special taste, but also the spectacular presentation distinguishes roast chicken, as a dish of chicken meat and vegetables, cooked in pots in the oven. It is prepared in two ways: with frying the ingredients or without frying, which turns out to be a dietary dish. In this recipe, we do not fry the vegetables and chicken, but marinate them in sour cream and mayonnaise.

Cooking time: 1 hour 25 minutes.

Cooking time: 30 minutes.

Servings: 2.

Ingredients:

• Chicken – 300 gr.
• Potatoes – 600 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Mayonnaise – 1 tbsp.
• Salt – 1 tsp.
• Ground black pepper – ½ tsp.
• Vegetable oil – 2 tbsp.
• Tomato paste – 2 tbsp.
• Sour cream – 3 tbsp.
• Greens - to taste.

Cooking process:

Step 1. To prepare a pot roast, immediately prepare all the ingredients according to the recipe. Peel the vegetables, rinse and cut into small pieces. Also wash and chop the chicken meat. Measure out remaining ingredients. Turn on the oven at 180°C.

Step 2. Place the chopped potatoes with onions and carrots in a separate bowl, sprinkle with salt and black pepper, add mayonnaise with tomato paste and mix well.

Step 3. Place pieces of chicken meat into another bowl, sprinkle with salt, add three tablespoons of sour cream and mix.

Step 4. Prepare the pots “for work”. First spread the vegetable mixture into them. Place chicken pieces in sour cream on top of the vegetables. Then add a spoonful of vegetable oil to each pot.

Step 5. Cover the pots with lids and place in a preheated oven. Bake the roast for 45 minutes. Towards the end of baking, you can remove the lids to get a golden brown crust on top.

Step 6. Sprinkle roast chicken cooked in the oven in pots with finely chopped herbs and serve in the same bowl. Bon appetit!

Pan-fried chicken with potatoes

Roast chicken with potatoes can also be cooked in a frying pan, which is easier and faster than in the oven, and the taste will remain wonderful, just choose a deep cast-iron frying pan or with a non-stick coating. In this recipe, we will complement the tandem of chicken and potatoes with fresh tomatoes instead of tomato paste, green peas and a set of spices, and add dry wine to the sauce for a special aroma.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 500 gr.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Potatoes – 3 pcs.
• Carrots – 1/2 pcs.
• Green peas (fresh/frozen) – 100 gr.
• Tomatoes – 2 pcs.
• Dry white wine – 100 ml.
• Paprika – 1 tsp.
• Dried garlic – 1 tsp.
• Coriander – ½ tsp.
• Fresh oregano - 2 sprigs.
• Salt - to taste.
• Ground black pepper – ½ tsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Wash the chicken fillet, dry it with a napkin and cut into medium pieces. Place them in a separate bowl, generously sprinkle with salt, black pepper and dried garlic and stir. Then fry the pieces in a frying pan until golden brown and transfer to a plate.

Step 2. Peel the onion and garlic cloves and chop them. In the same frying pan and in the same oil, fry the chopped onion and add the sliced ​​garlic.

Step 3. Peel the potatoes, rinse, cut into small cubes, add to the onion and fry until lightly browned while stirring with a spatula.

Step 4. Then add carrots cut into thin semicircles and add green peas to the fried potatoes. Fry everything for a few more minutes.

Many people love roast chicken with potatoes, and when there are no pots, this simple and tasty dish can be prepared in a saucepan, only you need to take a dish (saucepan) with thick walls so that you can fry the ingredients in it. The pan allows you to cook more portions at once and save some of the roast for the next day. In this recipe you are asked to take chicken fillet and only potatoes and onions as vegetables.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken fillet – 1 kg.
• Onion – 200 gr.
• Garlic – 2 cloves.
• Vegetable oil – 100 ml.
• Tomato paste – 30 gr.
• Potatoes – 500 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the ingredients for the roast according to the recipe and the number of servings you need. Peel the potatoes, the amount of which can be increased to suit your taste, and the onion. Immediately measure out the spices and tomato paste. Wash the chicken fillet and dry with a napkin.

Step 2. Cut the onion into small cubes. Cut the chicken fillet into pieces of any size as you like. Boil clean water for pouring the roast and prepare the dishes/pan.

Step 3. Heat vegetable oil in a saucepan well. Place chopped chicken fillet and onion into it. Fry over medium heat until lightly browned, 7-10 minutes, stirring occasionally with a spatula.

Step 4. Then add tomato paste, salt and black pepper to the fried pieces of fillet with onions, stir and continue frying for another 2-3 minutes. Pour boiling water over the fried ingredients, stir and simmer over low heat for 15 minutes. For a richer taste, water can be replaced with any broth.

Step 5. During this time, cut the potatoes into circles no more than 1 cm thick, transfer them to a saucepan and simmer the roast for another 20-25 minutes until the potatoes are fully cooked.

Step 6. Taste the roast chicken with potatoes cooked in a pan, add what is not enough, arrange into portioned plates and serve hot. Bon appetit!

Roast chicken in a slow cooker

Roast chicken in a slow cooker is easier to prepare and turns out more tender and juicy due to the fact that the liquid does not evaporate and a lot of sauce remains.The technology provides two programs: in the “Frying” mode, chicken and onions are fried, potatoes are added, and the roast is cooked in the “Multi-cook” or “Stew” mode. In this recipe, add tomato paste and starch to the sauce.

Cooking time: 1 hour 10 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Chicken meat – 1 kg.
• Onion – 3 pcs.
• Potatoes – 1 kg.
• Starch – 2 tsp.
• Tomato sauce – 3 tbsp.
• Salt - to taste.
• Seasonings - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Prepare the ingredients according to the recipe. Wash the chicken meat and cut into medium pieces. Peel and wash the potatoes and onions.

Step 2. In the multicooker, turn on the “Frying” program and heat the vegetable oil in a bowl. Cut the onions into thin half rings.

Step 3: Transfer the chopped onion to the hot oil and fry until lightly browned.

Step 4. Then add the chicken pieces to the onion and fry them on all sides.

Step 5. Sprinkle chicken meat and onions with salt and any seasonings to your liking, add tomato sauce, mix everything with a spatula and fry for a few more minutes.

Step 6. Cut the peeled potatoes into medium pieces. Dissolve starch in half a glass of water.

Step 7: Place the potato slices in a bowl and sprinkle with salt. Then pour water with starch, close the multicooker lid and turn on the “Multicook” program. Set the temperature to 120 degrees and time – 25 minutes. You can cook on the “Soup” or “Stew” program, where the time is set by default. Serve roast chicken cooked in a slow cooker hot, topped with fresh herbs. Bon appetit!

Roast chicken with mushrooms

Roast chicken with mushrooms is a truly homemade, hearty and tasty dish for lunch or dinner, and it is quick and easy to prepare. The special taste of the roast is obtained by frying chicken meat with mushrooms and potatoes over high heat. You can use any mushrooms, although wild mushrooms are tastier, but this is not always possible, so we cook with champignons.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Chicken thigh fillet – 400 gr.
• Champignons – 300 gr.
• Potatoes – 500 gr.
• Chicken broth – 100 ml.
• Onion - to taste
• Garlic - to taste.
• Salt - to taste.
• Bay leaf - to taste.
• Greens - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Immediately prepare all the ingredients for the roast according to the recipe. Choose a pan (deep cast iron skillet or other) so that you can fry them first and then bake them in the oven.

Step 2. Peel, rinse and cut the potatoes into medium cubes. Young potatoes do not need to be peeled, but only washed with a brush.

Step 3. Peel the champignons, rinse and cut into slices or small pieces.

Step 4. Cut the peeled onions into small cubes.

Step 5. Wash the chicken thigh fillets, dry with a napkin and cut into pieces the same size as the potatoes.

Step 6. Finely chop the peeled garlic cloves with a knife.

Step 7. Heat a little vegetable oil in a frying pan over high heat. Place the chopped potatoes and onions into it, add a bay leaf and fry over the same heat, stirring constantly with a spatula.

Step 8. Then add pieces of chicken to the potatoes and fry for another 5 minutes.

Step 9. Add chopped champignons to these fried ingredients.Sprinkle everything with salt to your taste and fry, also stirring, for another 3-5 minutes.

Step 10. Lastly, pour chicken broth into the frying pan, add chopped garlic, and mix everything well.

Step 11. Preheat the oven to 230°C. Place the roast in the preheated oven for 15 minutes, uncovered.

Step 12. Sprinkle the cooked roast chicken with mushrooms with finely chopped herbs and serve hot without placing them on portioned plates. Bon appetit!

Roast chicken breast with potatoes and vegetables

Roast chicken breast with potatoes and vegetables will be a lighter and more dietary version of this delicious homemade dish. In this recipe we will only fry the chicken breast. We take potatoes with onions and carrots as a vegetable set, but you can add other seasonal vegetables. The number of servings in the recipe is small, the dish cooks quickly, so you can use a deep frying pan.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Chicken breast – 1 pc.
• Potatoes – 600 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomato paste – 1 tbsp.
• Salt - to taste.
• Seasoning for chicken – 1 tsp.
• Zira – ½ tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Separate the chicken breast meat from the bones, rinse and cut into small pieces. Heat a little vegetable oil in a frying pan and add pieces of meat to it.

Step 2. Fry the breast meat over medium heat for 5 minutes and just until lightly golden brown. Then sprinkle the chicken cumin seasoning over it and stir.

Step 3.Pour hot water over the fried breast so that it is completely covered, bring to a boil and then simmer over low heat and covered with a lid for 20 minutes.

Step 4. While the breast is stewing, peel, rinse and finely chop the potatoes, onions and carrots. Place the chopped vegetables into the frying pan with the chicken, add a spoonful of tomato paste, add salt to your taste and then stir.

Step 5. Cover the frying pan again with a lid and simmer the roast over low heat for 15-20 minutes until the potatoes are ready.

Step 6. Taste the finished dish and let it steep for a few minutes.

Step 7. Divide the prepared roast chicken with vegetables into portioned plates and serve hot. Bon appetit!

Roast chicken with tomato paste

Tomato paste improves the taste of many dishes, and cooking roast chicken with tomato paste is no exception. In this recipe, we add the paste while frying the ingredients. We will supplement the traditional set of vegetables with zucchini, and thicken the sauce in the dish a little with starch. To cook a roast, select a vessel suitable for stewing: a cauldron, a deep frying pan or a wok. This dish can be prepared in larger quantities and for 2-3 days at once.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Thigh/drum fillet – 500 gr.
• Potatoes – 1 kg.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Garlic – 3 cloves.
• Tomato paste – 2 tbsp.
• Zucchini – ½ pc.
• Starch/flour – 1 tbsp.
• Salt - to taste.
• Bay leaf - to taste.
• Seasonings - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the thigh/drum fillet well, dry with a napkin and cut into medium pieces.In the pan chosen for stewing, heat the vegetable oil well and fry the fillet pieces until golden brown on all sides.

Step 2. Peel the onion, cut into cubes, add to the chicken and fry. Towards the end of frying, add chopped garlic cloves to these ingredients.

Step 3. Move the fillet pieces fried with onions a little to the side and place two tablespoons of tomato paste in this place. Fry it a little while stirring so that its aroma is revealed.

Step 4. Peel, rinse and cut the vegetables into small cubes. It is better to chop carrots than to grate them. Mix the fried tomato paste with chicken and onions, and place the sliced ​​zucchini and carrots in a bowl.

Step 5. Then place the chopped potatoes into a bowl. Sprinkle vegetables with salt and seasonings to suit your taste and add hot water.

Step 6. Gently mix all ingredients and simmer the roast for 30 minutes with the lid closed and over low heat.

Step 7. Dilute a spoonful of starch in a small amount of cold water and pour this mixture into the roast in a thin stream, stirring continuously, to make the sauce thick.

Step 8. Taste the roast, adjust the taste and turn off the heat. Leave the dish to steep for 20 minutes.

Step 9. Place the prepared roast chicken with tomato paste on plates, add fresh herbs, and serve for lunch. Bon appetit!