Potatoes and chicken are simple foods that can be included in your daily diet. However, if you know how to deliciously cook chicken and potatoes in the oven, you won’t be ashamed to serve them at the holiday table. There are a lot of options for baking chicken with potatoes: according to some recipes, both chicken and potatoes are baked whole, according to others, one of them or both products are chopped. However, the principles of preparing delicious chicken and potato dishes in the oven are almost identical.

Cooking features

Chicken baked in the oven with potatoes is one of the simplest dishes; even an inexperienced cook can prepare it. However, knowing some secrets will allow you to turn this everyday dish into a culinary masterpiece.

• The meat of adult laying hens is not suitable for baking: it will be tough and dry, and it needs to be cooked for a very long time. It is better to take a mature chicken carcass. Its weight usually ranges from 1.4 to 1.6 kg.
• Frozen chickens are less suitable for baking in the oven than chilled ones, and especially steamed ones. If you want to cook frozen chicken, you need to defrost it slowly, and then you need to marinate it for several hours. However, the marinade will not spoil meat that has not been frozen.
• Potatoes don't cook as quickly as most other vegetables. Therefore, only new potatoes can be baked whole. Old potatoes must be cut into slices, slices or cubes. If potatoes are used as minced meat, they will first have to be boiled until half cooked.
• If you want the shape of the potato wedges to be preserved and the chicken not to mix with the vegetables, then you can use the following method: place the vegetables on a baking sheet lined with parchment, place a wire rack over it, on which chicken thighs, drumsticks and wings are placed - when baking, the chicken fat will drain on vegetables, they will be saturated with the aroma of chicken and brown well.
• Chicken breast is considered not the most suitable for baking with potatoes, since it contains practically no fat and makes the dish not juicy enough. However, the ban on using breast meat is automatically lifted if a rich sauce based on sour cream or mayonnaise is used.

When baking chicken with potatoes, you add not only sauce, but also various spices, other vegetables, mushrooms and even fruits. The method of preparation may also depend on the composition, although it won’t hurt to take the principles outlined as a basis in any case.

Chicken baked with new potatoes

• chicken (whole) – 1.5 kg;
• garlic – 4 cloves;
• young potatoes – 1 kg;
• mayonnaise – 50 ml;
• dried basil – 5 g;
• marjoram – 5 g;
• pepper, salt - to taste.

Cooking method:

• Wash and dry the chicken carcass with a napkin.
• Mix salt with pepper and herbs. Rub this mixture over the chicken inside and out.
• Cut the garlic cloves in half or into 3 parts and stuff them into the chicken carcass.
• Coat the chicken with mayonnaise.
• Place foil on a baking sheet and place chicken in the center.
• Wash the potatoes, peel them, cut each one in half or into quarters. If the potatoes are very small, then you don’t need to peel or cut them.
• Place potato chunks or whole potatoes around the chicken.
• Preheat the oven.
• Cover the baking sheet with foil and place in the oven. Bake for an hour.
• Remove the foil and cook the dish in the oven for another half hour.

Video recipe for the occasion:

Before serving, it is advisable to cut the chicken into portions. It should be served with baked potatoes. Almost any sour cream-based sauce is suitable as an addition.

Chicken stuffed with potatoes

• chicken – 1.5 kg;
• potatoes – 0.5 kg;
• soy sauce – 50 ml;
• honey – 35 g;
• mustard (sauce) – 20 ml;
• paprika – 5 g;
• garlic – 3 cloves;
• salt - to taste;
• vegetable oil – 50 ml;
• apple cider vinegar – 50 ml.

Cooking method:

• Prepare the carcass by washing it well and pat dry with a towel.
• Melt the honey, combine it with mustard, chopped garlic and soy sauce. Add half the paprika, a little salt. If desired, you can add finely chopped parsley, cilantro, basil, and celery.
• Coat the chicken thoroughly with the resulting sauce and leave it in a cool place for an hour.
• Wash the potatoes. Boil without peeling until half cooked. Peel, cut into cubes or bars.
• Mix oil and vinegar, add salt, add remaining paprika, stir. Pour the mixture over the potatoes and leave them to marinate for at least 40 minutes.
• Stuff the chicken with pickled potatoes.
• Wrap the chicken in foil and place in the pan. Place in the oven for an hour. Set the temperature regulator to 180 degrees.
• Carefully remove the foil. Return the pan with the chicken to the oven and bake it for the same amount of time.

The dish prepared according to this recipe has a unique taste. It is better to serve it whole so that guests can appreciate it not only in taste, but also in appearance. And it looks very appetizing.

Chicken breasts with potatoes and vegetables

• chicken breasts (on the bone) – 0.8–1 kg;
• young potatoes – 0.5 kg;
• onion – 100 g;
• carrots – 100 g;
• zucchini – 0.2 kg;
• tomatoes – 0.2 kg;
• vegetable oil – 30 ml;
• garlic – 2 cloves;
• parsley – 20 g;
• dill greens – 20 g;
• sour cream – 0.2 l;
• salt, spices - to taste.

Cooking method:

• Peel the potatoes. Cut into circles 1–1.5 cm thick, place on a baking sheet and place in the oven preheated to 180 degrees for 15–20 minutes.
• Wash the chicken breasts. Dry them with a towel. Make deep longitudinal cuts on both sides of each breast.
• Chop the greens, pass the garlic through a press, mix them with sour cream, salt and spices.
• Rub the breasts with the salt and pepper mixture.
• Place half of the sour cream in the “pockets” in the breasts.
• Secure the cut areas with toothpicks.
• Wash and peel the remaining vegetables. Young zucchini does not need to be peeled.
• Cut tomatoes and zucchini into circles 1 cm thick, carrots - twice as thin. Cut the onion into half rings.
• Grease a baking dish and place potatoes, onions, carrots, zucchini, and tomatoes in it in layers. Grease everything with the remaining sour cream.
• Place the breasts on top of the vegetables. Place in an oven preheated to 180 degrees. Bake for 40 minutes. If your oven has top and bottom heating functions, then first turn on the bottom heat for 25 minutes, then turn on the top heat.

This dish is low in calories, so it will appeal to those who are fans of a healthy diet.

Chicken with potatoes and champignons in the oven

• chicken meat – 1 kg;
• champignons – 0.8 kg;
• potatoes – 1 kg;
• sour cream – 150 ml;
• cheese – 100 g;
• salt, pepper - to taste;
• vegetable oil - as much as needed to grease the mold.

Cooking method:

• Peel the potatoes and cut into thin slices.
• Grease a glass or ceramic dish with oil and place the potatoes in it.
• Wash the chicken carcass, dry it, divide it into pieces and use a knife to separate the meat from the bones. Cut the meat into small pieces of arbitrary shape. If desired, you can use chicken fillet - it will be easier to cut. Lightly pound the chicken meat.
• Salt and pepper the potatoes. Place chicken meat on it. It also needs to be salted and peppered.
• Wash the champignons. Trying to keep them in water as little as possible, as they absorb moisture well. Wipe each mushroom with a napkin. Cut the mushrooms into thin slices. Cover the chicken with them.
• Finely grate the cheese and mix it with sour cream. Cover the mushrooms with this mixture.
• Turn on the oven and wait until the temperature reaches 180–200 degrees.
• Cover the pan with a lid or foil and place in the oven. Cook for an hour.
• Remove the lid and bake for another 15-20 minutes.

This dish can also be prepared in a sleeve by placing all the ingredients in it. True, in this case it will turn out less beautiful, but if you put it on plates before serving, it will be unnoticeable. But you won’t have to add oil and washing the mold will be easier.

Now you know how easy it is to cook chicken and potatoes in the oven. Despite the ease of preparation, this dish turns out very tasty and appetizing.

- a very simple recipe for simultaneously cooking chicken and a side dish for it. It takes a maximum of 30 minutes to prepare the dish and about another hour in the oven without your direct participation and even without supervision.

The result is baked portions of chicken and cooked potatoes (the taste of which differs from the taste of boiled or fried potatoes) with a small amount of thin gravy.

The amount of ingredients for this recipe depends on your appetite and the number of eaters at the table. Let's say roughly: the same amount of chicken or a little more potatoes. When we took the photos for this article, we were preparing to feed 6-8 people. You can cook half a portion or a third. You will need a baking dish or deep baking pan.

Need to:

• Chicken - approximately 1.5-1.8 kilograms (we used fillet breasts, but you can use any other parts, thighs, legs, legs, you can cut a whole chicken into pieces)
• Potatoes – about 2 kilograms
• Table salt
• Ground black pepper
• Margarine - a little to grease the pan
• Mayonnaise - 2-3 heaped tablespoons per potato and another 4-5 tablespoons brushed on top of the chicken
• Onion – 1 large onion
• Dill – 40-50 grams (optional)
• Cheese – about 100 grams

Preparation:

First, wash and peel the potatoes. Cut it into small pieces (we cut a medium-sized potato into 6-8 pieces).

Grease a baking dish or (for a very large number of products) a deep baking sheet with margarine, put chopped potatoes there (preferably in one layer). Salt and pepper (here it is difficult to indicate the amount of salt and pepper; we evenly shake a salt shaker of the “jar with holes” type and a pepper shaker of the same type, or spin the pepper grinder over the entire surface of the baking dish).

Add mayonnaise, lightly spread it over the surface of the potatoes, and it’s even easier to mix the potatoes with wooden or plastic spatulas (metal ones can damage the non-stick coating of the mold) so that all the potato pieces are “coated” with mayonnaise.

Wash the chicken pieces, place them on a cutting board, salt and pepper (following the same principle as we salted and peppered the potatoes) on one side and place them in a baking dish on top of the potatoes, salted and peppered side down. After this, salt and pepper the chicken on the other side, which is on top, you can also sprinkle with a special seasoning for chicken, if you like it.

Peel the onion, cut into half rings or simply finely chop and sprinkle the chopped onions over the chicken pieces.

Wash the dill, let it dry, chop finely and sprinkle on top of the onion.

Lubricate everything on top with mayonnaise.

Sprinkle with cheese grated on a coarse grater (or rub the cheese directly over the mold, holding the grater suspended and moving it over the entire surface of the mold).

Place the pan with our prepared dish at medium height in the oven, preheated to approximately 220 0 (turn on the oven 15 minutes before putting the chicken and potatoes in there). Bake for 1 hour on medium heat (if your oven has a thermometer, leave at the indicated temperature). ATTENTION! We remind you once again that it is not recommended to place forms made of heat-resistant glass and ceramics in a hot oven. If you use this form, place it in a cold oven, then turn on the heat and increase the time the chicken stays in the oven by 15-20 minutes.

Potatoes and chicken are simple foods that can be included in your daily diet. However, if you know how to deliciously cook chicken and potatoes in the oven, you won’t be ashamed to serve them at the holiday table. There are a lot of options for baking chicken with potatoes: according to some recipes, both chicken and potatoes are baked whole, according to others, one of them or both products are chopped. However, the principles of preparing delicious chicken and potato dishes in the oven are almost identical.

Cooking features

Chicken baked in the oven with potatoes is one of the simplest dishes; even an inexperienced cook can prepare it. However, knowing some secrets will allow you to turn this everyday dish into a culinary masterpiece.

• The meat of adult laying hens is not suitable for baking: it will be tough and dry, and it needs to be cooked for a very long time. It is better to take a mature chicken carcass. Its weight usually ranges from 1.4 to 1.6 kg.
• Frozen chickens are less suitable for baking in the oven than chilled ones, and especially steamed ones. If you want to cook frozen chicken, you need to defrost it slowly, and then you need to marinate it for several hours. However, the marinade will not spoil meat that has not been frozen.
• Potatoes don't cook as quickly as most other vegetables. Therefore, only new potatoes can be baked whole. Old potatoes must be cut into slices, slices or cubes. If potatoes are used as minced meat, they will first have to be boiled until half cooked.
• If you want the shape of the potato wedges to be preserved and the chicken not to mix with the vegetables, then you can use the following method: place the vegetables on a baking sheet lined with parchment, place a wire rack over it, on which chicken thighs, drumsticks and wings are placed - when baking, the chicken fat will drain on vegetables, they will be saturated with the aroma of chicken and brown well.
• Chicken breast is considered not the most suitable for baking with potatoes, since it contains practically no fat and makes the dish not juicy enough. However, the ban on using breast meat is automatically lifted if a rich sauce based on sour cream or mayonnaise is used.

When baking chicken with potatoes, you add not only sauce, but also various spices, other vegetables, mushrooms and even fruits. The method of preparation may also depend on the composition, although it won’t hurt to take the principles outlined as a basis in any case.

Chicken baked with new potatoes

• chicken (whole) – 1.5 kg;
• garlic – 4 cloves;
• young potatoes – 1 kg;
• mayonnaise – 50 ml;
• dried basil – 5 g;
• marjoram – 5 g;
• pepper, salt - to taste.

Cooking method:

• Wash and dry the chicken carcass with a napkin.
• Mix salt with pepper and herbs. Rub this mixture over the chicken inside and out.
• Cut the garlic cloves in half or into 3 parts and stuff them into the chicken carcass.
• Coat the chicken with mayonnaise.
• Place foil on a baking sheet and place chicken in the center.
• Wash the potatoes, peel them, cut each one in half or into quarters. If the potatoes are very small, then you don’t need to peel or cut them.
• Place potato chunks or whole potatoes around the chicken.
• Preheat the oven.
• Cover the baking sheet with foil and place in the oven. Bake for an hour.
• Remove the foil and cook the dish in the oven for another half hour.

Before serving, it is advisable to cut the chicken into portions. It should be served with baked potatoes. Almost any sour cream-based sauce is suitable as an addition.

Chicken stuffed with potatoes

• chicken – 1.5 kg;
• potatoes – 0.5 kg;
• soy sauce – 50 ml;
• honey – 35 g;
• mustard (sauce) – 20 ml;
• paprika – 5 g;
• garlic – 3 cloves;
• salt - to taste;
• vegetable oil – 50 ml;
• apple cider vinegar – 50 ml.

Cooking method:

• Prepare the carcass by washing it well and pat dry with a towel.
• Melt the honey, combine it with mustard, chopped garlic and soy sauce. Add half the paprika, a little salt. If desired, you can add finely chopped parsley, cilantro, basil, and celery.
• Coat the chicken thoroughly with the resulting sauce and leave it in a cool place for an hour.
• Wash the potatoes. Boil without peeling until half cooked. Peel, cut into cubes or bars.
• Mix oil and vinegar, add salt, add remaining paprika, stir. Pour the mixture over the potatoes and leave them to marinate for at least 40 minutes.
• Stuff the chicken with pickled potatoes.
• Wrap the chicken in foil and place in the pan. Place in the oven for an hour. Set the temperature regulator to 180 degrees.
• Carefully remove the foil. Return the pan with the chicken to the oven and bake it for the same amount of time.

The dish prepared according to this recipe has a unique taste. It is better to serve it whole so that guests can appreciate it not only in taste, but also in appearance. And it looks very appetizing.

Chicken breasts with potatoes and vegetables

• chicken breasts (on the bone) – 0.8–1 kg;
• young potatoes – 0.5 kg;
• onion – 100 g;
• carrots – 100 g;
• zucchini – 0.2 kg;
• tomatoes – 0.2 kg;
• vegetable oil – 30 ml;
• garlic – 2 cloves;
• parsley – 20 g;
• dill greens – 20 g;
• sour cream – 0.2 l;
• salt, spices - to taste.

Cooking method:

• Peel the potatoes. Cut into circles 1–1.5 cm thick, place on a baking sheet and place in the oven preheated to 180 degrees for 15–20 minutes.
• Wash the chicken breasts. Dry them with a towel. Make deep longitudinal cuts on both sides of each breast.
• Chop the greens, pass the garlic through a press, mix them with sour cream, salt and spices.
• Rub the breasts with the salt and pepper mixture.
• Place half of the sour cream in the “pockets” in the breasts.
• Secure the cut areas with toothpicks.
• Wash and peel the remaining vegetables. Young zucchini does not need to be peeled.
• Cut tomatoes and zucchini into circles 1 cm thick, carrots - twice as thin. Cut the onion into half rings.
• Grease a baking dish and place potatoes, onions, carrots, zucchini, and tomatoes in it in layers. Grease everything with the remaining sour cream.
• Place the breasts on top of the vegetables. Place in an oven preheated to 180 degrees. Bake for 40 minutes. If your oven has top and bottom heating functions, then first turn on the bottom heat for 25 minutes, then turn on the top heat.

This dish is low in calories, so it will appeal to those who are fans of a healthy diet.

Chicken with potatoes and champignons in the oven

• chicken meat – 1 kg;
• champignons – 0.8 kg;
• potatoes – 1 kg;
• sour cream – 150 ml;
• cheese – 100 g;
• salt, pepper - to taste;
• vegetable oil - as much as needed to grease the mold.

Cooking method:

• Peel the potatoes and cut into thin slices.
• Grease a glass or ceramic dish with oil and place the potatoes in it.
• Wash the chicken carcass, dry it, divide it into pieces and use a knife to separate the meat from the bones. Cut the meat into small pieces of arbitrary shape. If desired, you can use chicken fillet - it will be easier to cut. Lightly pound the chicken meat.
• Salt and pepper the potatoes. Place chicken meat on it. It also needs to be salted and peppered.
• Wash the champignons. Trying to keep them in water as little as possible, as they absorb moisture well. Wipe each mushroom with a napkin. Cut the mushrooms into thin slices. Cover the chicken with them.
• Finely grate the cheese and mix it with sour cream. Cover the mushrooms with this mixture.
• Turn on the oven and wait until the temperature reaches 180–200 degrees.
• Cover the pan with a lid or foil and place in the oven. Cook for an hour.
• Remove the lid and bake for another 15-20 minutes.

This dish can also be prepared in a sleeve by placing all the ingredients in it. True, in this case it will turn out less beautiful, but if you put it on plates before serving, it will be unnoticeable. But you won’t have to add oil and washing the mold will be easier.

Now you know how easy it is to cook chicken and potatoes in the oven. Despite the ease of preparation, this dish turns out very tasty and appetizing.

How many variations there are for this dish! Chickens are an indispensable product in the kitchen of every family. Everyone loves this bird, both to cook and to eat. And fried chicken with potatoes in the oven with mayonnaise and garlic, and in sour cream sauce, and with vegetables, and stuffed. Dozens of solutions - and the result is wonderful: chicken is great for celebrations and brightens up the diet on weekdays. With this dish you can feed a hungry husband and a horde of children to the full. Therefore, we are learning the basics of preparing chicken carcass with the most popular side dish in Russia. And we write down new recipes!

Subtleties of cooking chicken meat with potatoes

This dish is hearty and not suitable for a diet table. Its calorie content is about 250 Kcal per 100 grams. Pre-frying meat, using mayonnaise and cheese increases the number of calories.

Here are a few more nuances of cooking potatoes with chicken in the oven.

• The most tender meat is young chicken up to a year old. Such a carcass can be identified by weight. It should not exceed 1.5 kg. And of course, the meat must be fresh: steamed or chilled. It has elastic fibers, white fat and a pinkish or white-yellow skin.
• Chicken baked in the oven with potatoes can be stuffed with vegetables. Or cooked surrounded by garnish in one form. If you put the filling inside the carcass, first boil the potatoes. Boiled until half cooked, it will retain the shape of the pieces when serving the dish. Boiled until fully cooked, it will turn into crumbly puree.
• The meat will cook faster and cook more evenly, if you use individual parts of the carcass of the same size: thighs, drumsticks, wings.
• You are guaranteed to get tender and soft meat if you try to bake chicken with potatoes in the oven in a sleeve. In it, the carcass will boil in its own juice, which will allow both it and the side dish to cook. You can also cover the baking dish with a lid and place foil on top. And half an hour before the meat is ready, you can remove the lid so that the chicken is covered with a golden crust.
• Separate baking ensures that both the meat pieces and the side dish look perfect. Place the side dish on a parchment-lined baking sheet. Place a rack on top and place the thighs or drumsticks on it. During cooking, the fat from them will flow down to the potatoes, causing them to become soft. And the carcass pieces themselves will be well fried and acquire an appetizing crust.
• Do not use dietary sirloin meat to prepare this dish. There is no fat in it, the meat and side dish will turn out dry.

By the way, the harm of chicken thighs is exaggerated. Of course, this meat is fattier than breast. But it contains the valuable taurine amino acid. According to recent research by scientists, this substance helps reduce blood cholesterol levels, and with it the risk of heart disease by 60%. So the recipe for oven-baked chicken with potatoes is both tasty and healthy!

Classic recipe

The simplest recipe for frying a delicious whole chicken in the oven on a sheet pan with homemade potatoes without onions, using only mayonnaise and garlic. These ingredients are guaranteed to provide the meat with a rich taste, a beautiful golden crust and help the potatoes bake evenly. It’s a pleasure to bake such a dish and it turns out very tasty.

You will need:

Preparation

1. Peel and coarsely chop the garlic. Stuff the pre-washed carcass with it.
2. Rub the chicken with pepper, salt, and coat with mayonnaise. Then sprinkle generously with aromatic herbs. Place on a baking sheet.
3. Wash and cut the potatoes into large pieces. If you cook chicken with new potatoes in the oven, you do not need to peel them. Place the side dish around the meat and cover with foil.
4. Place in a preheated oven. Bake at 200° for about 1.5 hours (depending on the weight of the bird).

Original and simple recipes

In addition to potatoes, you can add other vegetables to the meat, for example, tomatoes, zucchini, onions, bell peppers. Chicken with potatoes in the oven with cheese turns out delicious if you sprinkle it on the carcass 30 minutes before cooking.

Sauces will improve the taste of the dish. Try making sour cream sauce from sour cream, garlic, pepper and spices. To prevent it from curdling, add a little cream. Pour it over the chicken and around the potatoes. This way you will get not just delicious chicken in the oven with potatoes in sour cream, but a beautiful casserole with a golden crust and a luxurious garlic aroma.

Stuffed poultry

Chicken stuffed with potatoes in the oven looks truly festive and cooks quickly. We challenge you to cook a whole chicken with a rich, tangy-sweet sauce in no time.

You will need:

• whole chicken - 1 carcass;
• potatoes - 500 g;
• soy sauce and honey - 100 ml each;
• mustard - 3 teaspoons;
• paprika, other spices - 2 teaspoons;
• garlic - 3 cloves;
• greenery;
• salt.

Preparation

1. Peel and boil the potatoes until half cooked.
2. Make a marinade from melted honey, add mustard, soy sauce, herbs, garlic and spices. Pour it over the prepared potatoes and leave for an hour.
3. Rub the bird carcass with salt and paprika, place the pickled potatoes inside, and cover with foil.
4. Place the baking sheet in a preheated oven and bake at 180°. After an hour, remove the foil and cook the meat until cooked.

Dish with tomatoes

You can cook chicken in the oven with potatoes and tomatoes in the summer, when there are a lot of ripe and juicy vegetables. Thanks to tomatoes, root vegetables will bake better. And the side dish will turn out tastier. This dish is prepared quickly.

You will need:

• chicken drumsticks - 1 kg;
• potatoes - 0.5 kg;
• onion - 1 large;
• tomatoes - 3 medium;
• garlic - 3 cloves;
• salt - 2 teaspoons;
• pepper, other seasonings.

Preparation

1. Peel potatoes, onions, tomatoes. Chop all the vegetables into slices.
2. Place on a baking sheet greased with olive oil, add salt, pepper and spices.
3. Place a wire rack on top of a baking sheet and place the chicken drumsticks on it.
4. Pass the garlic through a press, grease the legs, and add salt.
5. Place in a preheated oven, bake at 200° for 1 hour.

That's all the secrets of how to fry chicken in the oven with potatoes. Try our simple recipes and delight your loved ones with them!

Today we will talk about chicken drumsticks and how they can be deliciously baked in the oven. The recipe is very simple, it only takes 10-15 minutes to prepare, and you will also need 1 hour for baking. Chicken and potatoes are prepared in the oven on a baking sheet (or baking sheet). It makes a pretty filling lunch or dinner. The whole family will be fed, because a standard kitchen oven tray can hold from 6 to 10 servings. It is not recommended to use fewer ingredients so that the dish does not dry out and ends up with a flavorful gravy. The top of the potatoes and chicken are covered with a crispy crust thanks to vegetable oil and spices. Country-style potatoes are prepared in the oven using a similar principle. Ground paprika and turmeric give the dish a very appetizing aroma and a beautiful amber hue.

Ingredients:

• Chicken: drumsticks, legs, legs, thighs or wings - 1.5 kg;
• Potatoes - 1 kg;
• Unscented vegetable oil - 4 tbsp;
• Garlic - 2-3 cloves;
• Italian (or Provençal) herbs - 1 tsp;
• Paprika - 1.5 tbsp;
• Turmeric - 1 tsp;
• Ground black pepper (fresh) - to taste;
• Salt - to taste.

Number of servings: 6.

Cooking time: 1 hour 15 minutes.

Recipe for potatoes with chicken on a baking sheet in the oven