Friends, chicken is a frequent guest on our tables, because its meat is affordable, nutritious and is considered more dietary than pork. You can prepare many delicious and varied dishes from it. One of these is the recipe “Roast chicken with potatoes.”

This tasty and juicy dish is a roast with chicken and potatoes in a thick gravy. Many people remember this divine taste from childhood, and whoever has not tried this dish yet, I have no doubt that if you cook it at least once, you will like it.

This is prepared in the classic version in pots, but not everyone has this opportunity, so I suggest using a frying pan, starting to fry the food in it, and then placing the roast in a regular pan. Or just take a thick-walled pan and cook in it.

The recipe is completely uncomplicated, prepared from simple and affordable ingredients. Let's look at how to cook roast chicken with potatoes.

Ingredients

For the dish we will need the following set of products:

• Chicken fillet – 300 g
• Potatoes - 5-6 tubers
• Onions - a couple of pieces.
• Carrots - 1 root vegetable
• Tomato paste - a couple of tablespoons
• Oil for frying - vegetable, refined
• Salt and ground black pepper - to taste
• Bay leaf - 1 leaf
• Greens - any desired

How to cook roast chicken with potatoes

1. Wash the chicken fillet and cut into small pieces. If you have chicken drumsticks, you can also use them for the recipe, using a knife to separate the meat from the bone.
   And from the bones you can cook delicious chicken broth.
2. Peel the potatoes, wash them and cut them into medium pieces.
3. Peel the carrots and cut them into circles or semicircles if you have large ones.
4. Remove the skins from the onion and chop it into cubes.
5. We heat up a pan with sunflower or olive oil and, when it is well heated, sauté the onions and carrots until golden, stirring occasionally with a spatula so that the vegetables do not burn and fry evenly.
6. Next we place the pieces of meat and fry them until golden brown.
7. Next, put the potatoes and spices on top, pour in two glasses of water and simmer for 20 minutes until the potatoes are completely cooked.
   Instead of water, you can add chicken broth made from bones.
8. At the very end of cooking, add tomato paste, mix and taste, and add salt if necessary.
9. Our tasty and juicy home-style roast chicken is ready, keep it on the stove for 5-10 minutes after turning off the heat.

Place on plates and serve hot, garnishing the dish with herbs.

Bon appetit!

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I remember that as a child, my favorite meat dish was roast chicken. I still remember that divine taste of chicken and potatoes in thick gravy. It was the thick and rich gravy that made this dish incredibly tasty. True, to cook a roast at home, the way our grandmothers cooked it, you will have to spend half a day in the kitchen, which is an unaffordable luxury in modern life. But there is one little trick that allows you to cook just as tasty, just as aromatic and just as rich roast chicken, but much faster. So, I'm sharing the recipe.

Ingredients:

(4 servings)

• 1 small chicken
• 1.5 kg. potatoes
• 1 large onion
• 1 large carrot
• 50-60 gr. butter
• 4 things. bay leaf
• 10-12 black peppercorns
• celery root
• 3-4 cloves of garlic
• 2 tbsp. soy sauce
• 1/2 tbsp. flour
• vegetable oil
• salt to taste
• prunes (optional)

• First of all, wash the chicken and lightly dry it with a napkin. Then we cut the bird into portions. The bones remaining after cutting (back, keel bone, etc.) should be saved for broth, especially since, no matter how hard we try, there will still be small scraps of meat on it. If you get a large chicken, and your family is not very large, then you can save the breast by leaving it for chicken chops.

• Heat the cauldron or frying pan well over the fire, pour in a little vegetable oil. Fry the chicken pieces over fairly high heat until the chicken browns. There is no need to fry until done.

• Add finely chopped onion to the fried chicken. Reduce the heat in the pan so that the onions simmer rather than fry.

• After about five minutes, when the onion becomes soft and transparent, add the grated carrots. Simmer everything together over medium heat until the carrots are half cooked - this is when the carrots become soft and the fat turns orange.

• Salt the meat and remove the pan from the heat.
• Peel the potatoes and cut them into slices. For home-style fries, the potatoes should be lightly fried.
• Take a clean frying pan and heat the butter in it. Fry the potatoes over fairly high heat until golden brown. There is no need to fry until done, lightly fried and that’s it.

• Take a large saucepan or cauldron and put pieces of chicken with stewed vegetables into it, add fried potatoes. Do not pour out the butter in which the potatoes were fried, leave it in the pan, we will need it later.

• Fill the contents of the pan with boiling water or hot meat broth so that the liquid does not reach the top of the potatoes by a finger and a half.

• Put the pan on the fire. Add peppercorns, bay leaf, a piece of celery root, be sure to salt the roast to taste, and add your favorite seasonings. To add a spicy note, I add ginger and a little cumin.
• When the contents of the pan boil, reduce the heat. Cook for 20 minutes over medium heat.
• While the roast is cooking, let's do this. If you just cook a roast chicken over a fire, then no matter how much you want, you won’t get a thick and rich gravy (the gravy will look like broth). And so that the gravy acquires the consistency we need, we will do the following.
• From the pan in which the roast is cooked, pour about a glass of liquid into a large cup. Add two tablespoons of soy sauce to the cup and stir.
• Now take a frying pan with the remaining butter (the same one where we fried the potatoes). Put it back on the fire and heat the butter. Add finely chopped garlic, lightly fry over medium heat (10-20 seconds). The garlic should add flavor to the oil, but under no circumstances should it burn.

• Add half a tablespoon of flour to the pan. Stirring with a spatula, lightly fry the flour.

• Pour the soy sauce diluted in the broth into the pan. Stirring, cook the mixture for about a minute. We will get a very beautiful and fragrant filling.

• Pour the filling into our roast. At this point, you can add prunes (10 pcs.), if desired.

• Gently stir everything, cover with a lid and continue cooking for another 20 minutes over low heat.

• By this time, both the potatoes and the chicken are completely ready. Turn off the heat and let our roast chicken brew for another fifteen to twenty minutes.
• Serve a very tasty and very appetizing home-style roast chicken on the table, don’t forget to put a lot of greens. Also be sure to try

Homemade roast is hearty and healthy, because it contains a lot of fresh vegetables and dietary chicken meat. Moreover, we will cook the roast in the oven. The meat is placed on a vegetable bed and baked until golden brown. During cooking, the vegetables are soaked in meat juice, and the meat, in turn, takes on the taste and aroma of the vegetables. What I love about this is that each ingredient maintains its integrity rather than turning into a stew. Bright carrots, tender potatoes and fragrant fennel go perfectly with chicken. The vegetables in this dish are interchangeable, so you can use green beans and tomatoes, even mixed vegetables from the freezer. Step-by-step preparation of roast chicken with vegetables with photos will provide you with a hearty and nutritious dinner.

Ingredients for making roast chicken with vegetables

Step-by-step preparation of roast chicken with vegetables

The roast is served hot, with a little vegetable side dish and a piece of chicken placed on a portioned plate. Bon appetit!

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

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.