Bake the whole chicken in the oven with potatoes

When preparing for a holiday, you always take responsibility for creating a menu. You figure out how the dish will look on the holiday table, and whether you will like the taste. Chicken with potatoes, baked whole in the oven, proudly sporting a crispy crispy crust, is worthy of any, even the most solemn feast. Not only is it delicious, but also incredibly beautiful!

There are several ways to bake a bird. For example, stuffing it with fruits and prunes. In addition to potatoes, mushrooms are often added to the side dish. And chefs have come up with such marinades that just the description makes your mouth water.

Option 1. Classic recipe for whole chicken in the oven with potatoes, country style

Perhaps, chicken baked in the oven with potatoes has long become a universal dish: for Sunday family dinners, for guests who decided to make a surprise with a sudden appearance, and for a planned celebration.

Poultry, which has a neutral taste, can be prepared in a variety of ways, but roasting a whole bird is the Russian way, without exaggeration. It was in ancient Russian cuisine that there were recipes for baking whole carcasses, not only poultry, but also game, as well as livestock and wild animals. At the same time, ancient Russian recipes for baking various types of meat are characterized by minimalism regarding the use of additional ingredients.

But potatoes are a side dish, so it’s worth paying attention to how to turn the neutral taste of meat into an unforgettable culinary delight, and the purpose of a side dish is to be a “second fiddle.” In addition, potatoes with meat do not need special decoration.

So, delicious chicken with country-style potatoes.

Ingredients:

Chicken carcass, gutted 2.4 kg
Onions 700 g
Garlic 70 g
Black pepper 15 g
Potatoes 900 g
Vegetable oil 90 ml
Dill 120 g
Salt 10 g
Sour cream (25%) 150 g
Yield (net): 2800 g

Cooking technology:

Examine the carcass. Of course, it is advisable to do this when purchasing, but in any case, having chosen a well-fed carcass with a significant amount of fat, which is important for baking in the oven, be sure to tar it - even if the remains of the feather cover are not visible on the carcass. This method of pre-processing poultry meat, firstly, will preserve the meat juice inside, and the skin will quickly fry and become golden brown, and secondly, this method improves the aroma of the meat.

Chop the dill and chop the garlic, add them to the sour cream. Season the mixture with salt and pepper. At this stage, you can make changes to the recipe: add your favorite spices to give the dish your favorite taste or special piquancy.

Wash the carcass and dry the surface with a napkin. Grease the inside with sour cream sauce.

Cut the peeled onion into thin strips and stuff the carcass. Sew up the belly or pin the cut with wooden toothpicks.

Cover the baking sheet with foil so that you don’t have to clean it for a long time after cooking. Grease the foil with oil and place the chicken. Considering that the carcass will be baked for more than two hours and during this time the skin will be very fried, it is better to bake it for the first hour, covering it with foil on top.

Place the baking sheet with the chicken in the oven, preheated to 180°C, and start preparing the potatoes. Wash medium-sized tubers thoroughly and boil. Drain the water, dry the potatoes, cut into quarters.

After two hours, remove the pan from the oven and remove the foil. Place the potatoes around the chicken, skin side down. Cover the bird and the sliced potatoes with the remaining sour cream sauce and return the pan to the oven. Increase the temperature by 20°C and cook until done.

When serving, transfer the chicken to a platter, arrange the potatoes around, and garnish with herbs. Serve the sauce separately.

The baking time for a whole carcass doubles. If for legs or wings it takes 20 minutes per 0.5 kg of weight, then for a whole bird - 40 minutes for every 0.5 kg. Knowing this, it is always easy to calculate the time when to put the bird in the oven in order to serve it for dinner on time and hot.

Chicken with potatoes and apple in the oven

Chicken with potatoes and apples
A simple recipe with apples, which is prepared very quickly, will help diversify the menu. These fruits go well with chicken and potatoes and give the dish a zesty sweet and sour taste. The apples themselves will be saturated with the aroma of spices and will become an excellent side dish for a meat dish.

Ingredients

350 grams of chicken breast;
600 grams of potatoes;
Salt, coriander, pepper to taste;
2-3 green apples;
3 tbsp. vegetable or olive oil;
0.5 teaspoon dried thyme.

Prepare all products. Wash the juicy apples and peel them if desired. Remove skin and veins from chicken breast. Cut the meat into small square pieces, rub with salt, pepper and other spices.

Grease a thick-walled baking dish with vegetable or olive oil using a silicone pastry brush. Place chicken fillet pieces into a mold. Sprinkle ground coriander, saffron or other aromatic seasonings on top.

Peel the potatoes, rinse thoroughly, cut into thin slices with a sharp knife. Wash the apples, remove the core, seeds and cuttings. Cut into medium-sized slices or circles.

Place chopped potato wedges on top of the chicken pieces, completely covering the fillet. Place apple slices in the center. Salt, pepper, sprinkle with dried thyme. To make the dish juicy, pour 150 ml of clean water or broth into the mold.

Cover the pan with foil and place in the oven preheated to 180 degrees. Bake for 20 minutes, then remove the lid to create a delicious crust. In 15 minutes the dish will be ready. The apples will provide juice, which, combined with the broth, will make the chicken soft, juicy and flavorful.

Serve straight from the oven.

Option 2. Whole chicken in the oven with potatoes and mushrooms

The second classic version of baked chicken is adding mushrooms to the recipe. It will take the same amount of time to prepare the ingredients as for the previous recipe, but while the chicken is baking in the oven, a little more hassle will be added - mushrooms require special attention if they were collected in the forest.

Dishes with mushrooms are also a classic of Russian cuisine. For a long time it was believed that they contained a large amount of protein, they were called “forest meat” and were included in the Lenten menu, but recent research by scientists makes us look at this product in a new way.

It turned out that mushrooms do not contain much protein, but chitin is enough to cause a feeling of quick satiety. Chitin is a natural fiber, it is not absorbed by the body, and when overeating it causes a feeling of heaviness. Vitamins and minerals are present in mushrooms, but in cooking this product is valued for its special mushroom aroma, which is more pronounced in dried porcini mushrooms.

Therefore, try to use more mushroom seasoning to enhance the mushroom flavor, and use the mushrooms themselves, in reasonable quantities, to reduce the calorie content of dishes.

Ingredients:

Fresh chanterelles 800 g
Mushroom seasoning 80 g
Nutmeg 10 g
Rosemary 50 g
White pepper 20 g
Dill 1 bunch
Garlic 30 g
Potatoes 700 g
Sour cream (21%) 250 g
Deep fat (vegetable fat) 300 ml
Chicken carcass (broiler) 2.1 kg
Salt 15 g
Dijon mustard 70 g
Lemon 140 g
White onion 600 g

Cooking technology:

Prepare the mushrooms: peel and cook in salted water for 20 minutes. Drain and rinse. If the mushrooms are large, cut in half lengthwise. It is better to cut mushrooms after cooking in order to better determine their size, since they will decrease in volume by 30%, and by the same amount when frying.

Peel the potatoes and cut them into thin and long pieces, approximately 1x4 cm in size. Place them temporarily in cold water. Cut the onion into strips.

Prepare a dry mixture of freshly ground spices and salt. Combine sour cream with Dijon mustard, fresh lemon zest and juice. Add dry spices to the sauce and stir.

Cut the chicken carcass in half along the breast, unfold, spread the surface with vegetable oil. Heat a large frying pan, fry: first place the bird skin side down, and after ten minutes, when the meat is browned, turn it over, and, pressing the carcass with something heavy, fry the meat for the same amount of time.

Grease a baking dish with vegetable oil and place the chicken in it, skin side up. Place chopped onions around and mushrooms on top. Pour the prepared sour cream and mustard sauce over the dish, sprinkle with rosemary and dill leaves.

Preheat the oven to 180°C. Cover the pan with chicken and mushrooms tightly with foil: it is necessary that the meat and mushrooms are first saturated with the aroma of the sauce, and the chicken is well steamed inside until cooked. Bake the dish in this form for 50 minutes, then remove the foil and leave in the oven for another half hour so that the sour cream sauce turns golden brown.

Dry the chopped potatoes by draining the water. Pour deep fat into the frying pan where the meat was fried and heat to a boil. Fry the potatoes in sections, so that they are distributed in a single layer in the pan and are completely covered with oil. Use a spatula to transfer the fried potatoes to a sieve, allowing excess oil to drain.

Place the potatoes on a rectangular dish, along the edge. Place pieces of chicken in the center, cutting it after baking, and place mushrooms on the other side of the chicken. Garnish the dish with green sprigs of dill and rosemary, and lemon slices. Serve hot.

It is useful to know the percentage of frying and boiling of various products in order to correctly calculate the weight and number of servings required. So, potatoes are subjected to double heat treatment for this recipe, and as a result of cooking they lose 10% of their weight, and after baking - another 20%. After cooking, the chicken will decrease by 30%, the weight of peeled onions will decrease by 60%, and the weight of mushrooms will decrease by 50-60%.

Dairy products will help enhance the aroma of mushrooms. Use sour cream and butter to prepare them, and milk to soak dried mushrooms. Do not add too strong spices to a dish with mushrooms so as not to interrupt their flavor.

Tender chicken with potatoes on the side

We invite you to consider another recipe, according to which the dish turns out incredibly tender.

Ingredients:

chick;
10 potatoes;
250 ml cream;
two cloves of garlic;
lemon;
ground sweet paprika, curry, salt;
150 grams of hard cheese.

Use cheese as desired, you can completely do without it.

Cooking tender chicken with potatoes

According to this recipe, the potatoes turn out to be very soft and boiled. The chicken meat is tender, aromatic, you just can’t resist!

The chicken needs to be washed and dried. Cut it along the breast, remove the ribs.
Squeeze the juice of half a lemon, mix it with salt and seasonings, rub the chicken on all sides.
Peel the potatoes; if they are large, cut them in half or into quarters.
Place the chicken skin side down on a baking sheet. Place potatoes on the meat part and pour in the cream. If they drip onto the baking sheet, no big deal.
Bake the dish at 180 degrees until the cream has completely evaporated. It will be better if it is browned.
10 minutes before cooking, you can sprinkle the potatoes with grated hard cheese.

Serve the dish as it was baked or divide it - potatoes in one bowl, chicken in another.

Option 3. Whole chicken in the oven, with potatoes, eggplants, peppers and tomatoes

Very interesting recipes for preparing poultry meat in Balkan cuisine. Chicken goes well with southern vegetables and tomato sauce. Tomatoes and other vegetables give baked meat not only an interesting taste, but also lightness. Potatoes, in this case, are best served whole as an additional side dish.

Ingredients:

Chicken carcass 1.5 kg
Garlic 30 g
Pepper mixture 10 g
Sweet salad pepper 3 pcs.
Carrots 200 g
Coriander 1 tsp.
Eggplants 2 pcs.
Cloves 5 pcs.
Cherry 10 pcs.
Chili red 1 pc.
Tomato puree 100 g
Salt and sugar - to taste
Onion 250 g
Peeled potatoes 900 g
Basil 70 g
Parsley 120 g
Cilantro 50 g
Butter and olive oil – 80 g each

Cooking technology:

Wash the chicken carcass and dry it. Grind coriander, pepper, cloves in a mortar, chop garlic, chili and spicy herbs. Combine all prepared ingredients, add olive oil and tomato puree, mix. Rub the prepared mixture onto the outside and inside of the chicken. Place the carcass in a plastic bag and put it in the refrigerator for an hour (you can leave it like that overnight). Leave some of the seasoning from spices and herbs for vegetables.

Chop the carrots and onions into cubes or strips, simmer in a saucepan until soft, adding butter, and cool slightly.

Prepare a baking sheet by lining it with foil. Place the carcass stuffed with carrots and onions.

Cut the peeled eggplants into large cubes, put them in acidified water for half an hour, then drain the water. Add peppers, cut into the same large cubes, and halves of blanched tomatoes (without skin) to the eggplants. Season with the spice mixture.

An hour later, from the moment the chicken is baked, remove the baking sheet, remove the foil, and check the readiness of the meat. Place vegetables around the carcass. Return the pan to its place for another half hour.

Peel small potato tubers, boil until tender, brush with butter. It can be served separately or placed on a baking sheet with vegetables and chicken and lightly fried.

To serve, place the chicken in the center of the dish, place baked vegetables and potatoes around it, and add fresh herb leaves for decoration.

The weight of bones in a chicken carcass is 10%. This is also useful to know in order to more accurately calculate the calorie content of a dish and the weight of one serving.

Whole chicken stuffed with apples, baked in foil with potatoes

This chicken will please everyone! It will have a golden crust, very tender and soft. Apples will add a pleasant aroma to the meat, and potatoes will serve as an ideal side dish.

Components:

chicken - 1 pc. small
salt, spices - to taste (paprika, curry)
pepper mixture - 1 tsp.
mayonnaise - 1 tbsp. with a slide
apples - 2 pcs.
garlic - 1-2 cloves
butter - 20 gr.
potatoes - 1.5 kg
vegetable oil - 3-4 tbsp.
potato seasoning mix

Cooking method:

1.Add salt and chicken spices to the mayonnaise and stir.

2. Rub the chicken with the resulting marinade on all sides and inside too. Fold the wings towards the back and place the carcass breast side up. Tie the legs with thread.

Take natural threads; synthetic ones melt easily.

3. Cut the apples into slices and stuff them into the abdominal cavity of the bird. Also put in a clove of garlic cut in half. Chop off the belly with toothpicks. Cover with cling film and leave to marinate at room temperature for 30 minutes.

4. Peel the tubers and cut into large slices. Salt, add a mixture of spices (you can use turmeric, paprika, Italian herbs, basil, coriander). Also pour in some sunflower oil and stir. Cover a baking sheet with foil. Place the chicken and potatoes around it. Cover the top with a second sheet of foil and seal the edges.

5. Place in the oven for 30 minutes at 200º convection.

6.Remove the food from the oven, open the top layer of foil and brush the carcass and vegetables with softened butter. Turn the potato pieces over. Return to the oven for another half hour.

7. Lightly rub the finished chicken with a freshly cut garlic clove. If you don't like the smell, just ignore this step.

8. Now the beautiful chicken is ready. Baked potatoes with a crust will complement it perfectly. Bon appetit!

https://www.youtube.com/watch?v=iWOx4MKc0_A.

Option 4. Spicy whole oven-baked chicken with potatoes, carrots and quince in cranberry sauce

Sometimes you want to deviate from the classic options, surprise guests, or just get creative in the kitchen.

Give it a try. Just remember that the basis of cooking is the harmony of flavor combinations, and if you can achieve the perfect balance, then any daring ideas of the cook who deviates from the canons will be forgiven.

Ingredients:

Quince 2 pcs.
Cranberry 550 g
Honey 300 g
Juniper (berries) 5-6 pcs.
Carrots 300 g
Small onions 6 pcs.
Chili 10 g
Allspice 15 g
Rosemary 50 g
Broccoli 200 g
New potatoes (small tubers) 12 pcs.
Chicken (broiler) 2.2 kg
Salt - to taste
Leafy vegetables - for serving

Cooking technology:

Mash half the cranberries, adding honey, bring to a boil, skimming off the foam, add juniper berries, chili, salt and allspice. When the sauce has cooled, strain through a sieve. Add the other half of the berries whole.

Wash and peel the young potato tubers. Stuff the prepared chicken carcass with them, after greasing the inside with sauce.

Cut the peeled onions crosswise in a zigzag line and divide in half. If the onion is spicy, keep it in an acidic solution. Take small carrot roots, peel them, blanch until soft. Boil the broccoli in salted water and place the broccoli in cold water, drain the florets through a sieve. Cut the quince with the skin into slices, and also put it in sour water for a while.

Cover the mold with foil, grease it, put the carcass, quince slices, and whole carrots in it. cover with foil. Bake with the oven on medium for 90 minutes. Remove the foil, add onion halves and cooked broccoli florets to the pan, pour cranberry sauce over the chicken and all the vegetables. Place the pan back in the oven. Bake the dish for another half hour, periodically basting with sauce, at least 2-3 times.

To serve, cover the dish with lettuce leaves or Chinese cabbage, add sprigs of spicy herbs, to taste. Place the chicken in the center of the dish, opening the belly and placing the potatoes next to it. Place quince and vegetables around the bird. Sprinkle with rosemary leaves.

Option 5. Whole boiled chicken in the oven with mashed potatoes

A quick recipe, no hassle, but original enough to welcome guests, should always be in the cookbook in case of unexpected guests.

Let's say there is boiled chicken and yesterday's mashed potatoes in the refrigerator; There is mayonnaise or sour cream, several eggs, a bunch of herbs and some spices in the house. Have you imagined this picture? There's no reason to be upset. Turn on the oven. By the time it warms up, everything will be ready for baking.

Ingredients:

Boiled chicken 1.5 kg
Hard cheese 150 g
Mashed potatoes 750 g
Eggs 2 pcs.
Spinach 100 g
Butter, melted 80 g
Parsley (or any leafy green)
Turmeric 20 g
Tomatoes 3 pcs.
Garlic 50 g
Black pepper 15 g
Sour cream 200 g
Spicy tomato ketchup 70 g
Flour 100 g

Cooking technology:

Choose a nice baking dish to serve the dish in. Lubricate it with oil. Place the carcass in the center. Preheat the oven.

Finely grate the hard cheese, add sour cream, chopped garlic, pepper, a small pinch of turmeric, and salt. Stir the mixture and coat the carcass with it. To prevent the liquid mass from dripping to the bottom, first coat the chicken with flour. Bake until golden brown.

Heat the mashed potatoes in the microwave, refresh by combining with melted butter, beat in 2 eggs, add flour, mix the mashed potatoes thoroughly, divide it into two parts. Add turmeric to the first, and spinach, chopped in a blender, to the second. You can also use beet and carrot juice to color the puree.

Remove the chicken from the oven when it is browned. Pipe colored mashed potatoes in the form of cones, spirals or petals around the carcass. Add tomato slices. Return the pan to the oven for five minutes. Then serve, garnished with herbs. Drizzle with ketchup or serve separately.

To ensure that after baking the whole carcass, the wings and legs do not stick out in different directions, you need to properly prepare the chicken for baking. Be sure to cut off the outer phalanges, break the upper joints of the wings, in the area of the shoulder blade. Chicken legs can be tied with twine.

Chicken in the oven with salt

Whole chicken in the oven, the recipe with photos of which is described below, is easier to prepare than others.

Whole chicken in the oven, recipe for cooking with salt.

Baked chicken with salt can be left alone and served with fresh vegetables.

What ingredients will you need?

To prepare this chicken you only need 2 ingredients:

Fresh whole chicken – 1-1.5 kg.
Table salt – 500-900 g.

Step-by-step cooking process

This chicken can be eaten both hot and cold. It comes out not greasy, aromatic and not dry:

Before cooking a whole chicken, rinse it thoroughly under cold running water.
If you have not purchased a semi-finished product that has already been gutted, then all the insides must be removed from the chicken.
Then the skin of the plucked chicken must be dried with paper towels, and the legs of the chicken itself must be tied together. For tying, you need to use threads or ties, which usually come with baking bags. You don't need to tie the chicken's legs to prevent it from running away. This way the chicken carcass will not fall apart in the oven, but will retain its shape and bake better.
You need to put pre-prepared foil cones on the wings to prevent the skin from drying out and burning. If you place frozen chicken in the oven without first defrosting it, it will turn out tougher and less cooked. Before cooking, the chicken must be thawed and brought to room temperature.
Pour salt onto a dry baking sheet and distribute it evenly over the bottom. It is better to take a small baking sheet, then the layer of salt will come out thicker, and the fat released from the chicken will not burn.
There is no need to sprinkle salt on top of the chicken. The chicken will be salted during baking, but the meat can be peppered to taste.
The chicken must be placed on a baking sheet with salt, back side down, so that the juices from the chicken do not leak onto the salt.
The oven must be preheated to 180° and a baking sheet with chicken must be placed inside. Bake the chicken for 80-90 minutes. until a soft golden crust appears. The presence or absence of convection is not important.
After cooking, remove the foil, untie the legs and place the baked chicken on a separate dish. All the salt should remain on the baking sheet.

With this method of cooking, you should get juicy, salted meat and a thin, crispy, appetizing crust. The fillet comes out evenly salted even in those places where it came into contact with salt.

How to bake chicken with potatoes in the oven for a family dinner

The New Year holidays are just around the corner and I really want to decorate my New Year’s table in a homely way. It should definitely have your signature dish on it. As a main dish, you can use baked chicken with potatoes.

This treat always turns out very tasty and satisfying. The aroma during cooking will fill the entire room, so there will be many people who want to try it.

Ingredients	Quantity
chicken -	2 kilograms
potato -	1.5 kilograms
garlic cloves –	4-5 pieces
seasonings for chicken -	taste
ground black pepper –	taste
salt -	taste
Cooking time: 90 minutes	Calorie content per 100 grams: 255 Kcal

First, rinse the chicken in cool water on all sides, and also rinse it inside;
Dry the chicken thoroughly with paper napkins or a towel;
Peel the skin from potato tubers, rinse the peeled potatoes from dirt;
Next, cut into several pieces;
Each potato slice should be wiped with paper napkins;
Sprinkle vegetables with salt and spices;
Peel the skin from the garlic cloves. Cut each slice into thin slices;
You need to make small cuts on the surface of the chicken, insert a slice of garlic into each cut;
Then in a small bowl mix salt, seasoning, black pepper;
With the resulting spicy mixture you need to rub the carcass with all the spicy mixture, and also be sure to rub it inside;
Let stand for a while to marinate the meat;
The legs should be bandaged so that the carcass retains its shape;
Place the chicken breast side down in a special form, place potatoes along the edges;
Preheat the oven to 200 degrees;
Place the pan with the chicken and potatoes in the oven and leave to bake for 60-70 minutes;
During the baking process, the carcass must be periodically watered with liquid that will come out of the meat during cooking. This will add juiciness to the meat, and after baking the carcass will become golden brown;
After this, remove everything from the oven and serve.

Chicken with potatoes and zucchini in the oven

Chicken with Potatoes and Zucchini
Another summer dish using zucchini or zucchini. You can use eggplants, but first soak them in salt water to remove the bitterness.

Ingredients

500 grams of chicken breast;
5 potato tubers;
1 medium zucchini or zucchini;
Half a head of onion;
2-3 cloves of garlic;
Salt and pepper to taste;
Olive or sunflower oil;
Mayonnaise to taste;
2-3 medium tomatoes;
Parsley or dill to taste.

Remove skin and veins from the chicken breast, rinse and dry. Cut into thin strips or small cubes. Season with salt and pepper; you can pre-marinate for an hour and a half.

Grease a high-sided baking dish with olive or sunflower oil. Place chicken pieces into the pan.

Peel and rinse potato tubers. Peel the onion. Cut the potatoes into thin slices or slices, and the onion into half rings.

Spread the onion in a thin layer on top of the chicken. Place the potatoes on top in a thick layer, completely covering the chicken fillet. Salt and pepper, add spices.

Peel and rinse the zucchini, remove the seeds and soft parts. Cut the hard part into thin half rings. Place halved tomatoes on top, skin side up.

Place the baking dish in the oven, preheated to 220 degrees Celsius. Leave for 45 minutes.

While the chicken and vegetables are in the oven, you need to prepare the garlic-mayonnaise sauce. To do this, mix not too thick mayonnaise with grated or chopped garlic. Add salt and pepper to taste.

Remove the dish from the oven and pour the garlic sauce evenly over it. Then leave the dish to go into the oven. After 15-20 minutes, the chicken with zucchini and potatoes is completely ready.

Place on flat plates and garnish with herbs. Serve the dish hot, retaining the delicious garlic aroma.

Stuffed chicken baked with potatoes

What you will need for cooking:

2 kilograms of chicken;
potatoes – 6 pieces;
80 grams of mayonnaise;
ketchup – 3 large spoons;
a couple of pinches of ground black pepper;
salt to your taste.

The cooking process will take about 2 hours, calorie content – 270 kcal.

Let's start cooking:

The first step is to peel the potato tubers;
We wash the peeled tubers to remove dirt in water;
Cut them into cubes for better baking;
Place the pieces in a cup, add salt, black pepper, and seasonings as desired. Mix everything;
Rinse the defrosted chicken thoroughly with cool water, be sure to wash it from the inside;
Next, place potato slices with spices inside the carcass. As a result, the carcass should be completely stuffed;
The hole can be sewn up or pinned with toothpicks so that the vegetables do not fall out during baking;
Next we do the filling. In a cup, mix mayonnaise, ketchup, add salt and mix;
Rub the carcass with this mixture on all sides;
Let the chicken stand for 30 minutes to marinate;
After this, put the chicken in a baking bag and place it on a baking sheet;
Preheat the oven to 200 degrees, place a baking sheet there and leave to bake for 1.5 hours;
Once everything is ready, remove from the oven, remove the bag and serve.

Read how to bake delicious, fluffy thick pancakes with kefir.

Read how to prepare a delicious salad with ham and mushrooms.

Many people think that diet food is bland, but it is not. Try our turkey and zucchini cutlets recipe, it's a delicious dish that's also very healthy.

Baked chicken recipe with cheese

Cooking ingredients:

chicken thighs – 4 pieces or breasts – 2 pieces;
potatoes - 8 pieces;
Dutch cheese - 150 gram slice;
onions – 4 pieces;
garlic – 4 cloves;
50 ml vegetable oil;
ground coriander – 1 teaspoon;
8 grams of freshly ground pepper;
salt to your taste.

Cooking will last about 1.5 hours, calorie content – 280 kcal.

Rinse thighs or breasts thoroughly in cool water;
Pour vegetable oil into a small cup, add coriander, salt, and ground black pepper. Mix everything;
Lubricate each thigh or breast with the spicy mixture. Place the chicken in the refrigerator for 1 hour, during which time it will marinate well;
Peel the potatoes, rinse with cool water and cut into slices;
Peel the onion and chop it into thin rings;
Peel the garlic cloves and cut into thin slices;
Rub a slice of cheese with a fine grater;
First place onion rings in a layer on the surface of the foil and place potato slices on top;
We wrap the edges, form a small bag from foil, there should be 4 or 2 such bags;
Place chicken meat marinated in spices into each bag;
Sprinkle garlic and grated cheese on top of the meat;
Heat the oven to 200 degrees;
Place the bags on a baking sheet and place in the oven;
Everything is baked for 60 minutes;
After that, take it out, open the foil and serve.

Chicken in a sleeve with vegetables

one and a half kilograms of chicken;
potatoes - 8 pieces;
tomatoes - 3 pieces;
onion head;
garlic – 3 cloves;
a little salt;
ground black pepper – a pinch or two;
any spices as desired.

The cooking period will take about 2 hours, calorie content – 270 kcal.

The chicken needs to be washed and wiped with a cloth or paper base;
Remove the skin from the garlic cloves and cut into slices;
We make cuts on the carcass and place pieces of garlic in them;
Sprinkle with salt, pepper and seasonings, leave to stand for about an hour so that the meat is soaked;
Peel the potatoes, wash them and cut them into slices;
Peel the onion and chop it into rings;
Rinse the tomatoes and cut them into slices;
Sprinkle all the vegetables with spices and salt;
Place vegetables in a baking bag;
Place chicken on top of vegetables;
Place the sleeve with vegetables and meat on a baking sheet;
Preheat the oven to 200 degrees;
Place a baking sheet with a sleeve in a hot oven;
Bake everything for about 60 minutes;
After that, take it out, remove the sleeve, put it on a plate and serve.

Potatoes baked with chicken and mushrooms

Products for cooking:

chicken – 2 kg;
kilogram of potatoes;
porcini mushrooms – 7-8 pieces;
two onions;
garlic – 4 cloves;
100 grams of mayonnaise;
spices for meat to your taste;
a couple of pinches of ground black pepper;
salt at your discretion;
olive oil.

Cooking time will require at least 2.5 hours, calorie content – 290 kcal.

First, rinse the carcass in cool water on all sides;
Peel the garlic cloves and chop into small slices;
Make the sauce in a cup. Spread mayonnaise, add spices, black pepper and salt. Mix everything;
We make cuts on the surface of the chicken and place pieces of garlic in them;
Lubricate the carcass with sauce and leave to stand for about 1 hour;
Peel the potatoes, wash them and cut them into slices;
Wash the mushrooms and cut them into small slices;
Remove the skins from the onion and cut into half rings;
Mix all the vegetables, add salt and season with spices;
Grease a baking sheet with oil and place the chicken breast side down;
Place vegetables on the sides around the carcass;
Heat the oven to 200 degrees;
Place the baking sheet in the preheated oven and leave to bake for 1.5 hours;
During the baking process, pour juice over the chicken, due to this it will turn out rosy and juicy;
After everything is ready, take it out and serve with vegetables.

Delicious chicken recipe with potatoes, honey and mustard

Like the previous options, the recipe is suitable not only for an everyday meal. On the holiday table, such a chicken with a wonderful crust will become a queen.

Ingredients:

Chicken carcass – up to 2 kg.
Mustard – 3-4 large spoons.
Honey – 2 spoons.
Sunflower oil – 3 tablespoons.
Pepper, salt.

Step by step recipe:

Wash and dry the bird.
Mix honey with mustard and butter in a bowl. Generously coat the inside of the chicken, leaving a little for the top. Cover, pause for 1-1.5 hours.
Place foil on a baking sheet, place the bird on its side, and pour over the remaining honey marinade.
Cook at 200 o C for at least an hour, not forgetting to pour the released juice over the carcass several times. If you notice the top starting to burn, cover the chicken with foil.
After an hour, remove the dish and keep it under foil for another 10 minutes.