Without sparing, sprinkle the chicken with spices and salt.
Peel the garlic and chop using a press or knife. Rub in the garlic massage movements along with the spices, into the chicken inside and out, pressing in slightly with your fingers.
Choose medium or medium potatoes small size, wash well and, using a fork, apply not very deep furrows over the entire surface of the potatoes.
And again, massage the salt and ground pepper into the furrows made on the potatoes using massage movements.
Place the whole chicken and potatoes in a baking dish (you can grease the dish with oil if desired). Place thin slices of chopped garlic on top of the potatoes.
Place the pan with the whole chicken and potatoes in an oven preheated to 180 degrees and bake for 1 hour 15 minutes. In this case, every 15 minutes you need to pour the resulting fat over the top of the chicken and potatoes. You don’t have to water the potatoes, but turn them from one side to the other. You can check the readiness of the chicken with a sharp knife or fork; if clear juice flows out after flowing, then the chicken is ready.
Once cooking is complete, carefully remove the pan from the oven.
Whole chicken baked with potatoes in the oven turns out aromatic, very juicy and tasty.
In addition to the baked chicken, we immediately get tender and soft potatoes as a side dish.
Bon appetit! Cook with love!
First you need to wash the chicken carcass and cut it into portions. This is done in order to reduce cooking time and serve quickly. It’s difficult to cut hot chicken neatly very quickly, but here I tore the bag and poured everything onto a dish.
Potatoes need to be peeled and washed. If the tubers are large enough, then I advise you to cut them lengthwise into smaller slices, about 3 to 4 parts. in summer for this recipe Small new potatoes directly in their skins will do.
Place the prepared pieces of chicken and potatoes in a deep cup so that they can be conveniently mixed with the sauce. Sprinkle the ingredients with salt and spices on top. We pass the peeled garlic cloves through a press and also add them to the meat and potatoes. Sour cream goes there too.
Mix everything thoroughly, let it stand for a while so that the ingredients are saturated with juices and aromas.
Transfer the chicken and potatoes to a roasting bag. My photo recipe uses a baking bag, made of the same material as the sleeve, only sealed at one end. If you use a sleeve, then I advise you not to tie one edge of the sleeve. Steam will be able to escape freely, the chicken will not be completely steamed, but juicy. In addition, the products will acquire a beautiful golden crust. And one more pleasant moment: there will be much less splashing when frying in the oven. Transfer the sleeve with potatoes and chicken to a baking sheet and place in an oven preheated to 200 degrees for 50-60 minutes.
Carefully cut the sleeve or bag.
Place the baked chicken and potatoes on a beautiful dish and serve until it has cooled down; as a complement to such a hearty dish, you can serve any vegetable salad or fresh vegetables.
Anyuta wishes you bon appetit!
Other recipes for oven-baked chicken with potatoes from our reader Galina Kotyakhova:
I prepared my favorite dish for lunch - oven-baked chicken with potatoes. I offer the recipe in two versions.
Chicken with stewed potatoes in the oven
Ingredients:
- Chicken - 1.2 kg,
- Potatoes - 1 kg,
- Onions - 2 pcs.,
- Chicken broth - 200 ml,
- Salt,
- Spices,
- Garlic,
- Greenery,
- Vegetable oil,
- Vegetables for garnish.
Cooking baked chicken with potatoes
Wash the chicken, cut into portions, and place in a bowl. Marinate in spices with onion, cut into rings, and grated garlic, adding a spoon vegetable oil. Mix the chicken pieces and set aside for a while so that the meat is saturated with the marinade.
Cut the peeled potatoes into slices. Fill it with water and set it aside too.
Let's preheat the oven. Take any baking dish. Place a layer of potato wedges on the bottom of the pan, and onion rings and another layer of potatoes, add a little salt. Place marinated chicken pieces on the potatoes. Add a glass of broth to the bottom of the mold. Place the chicken and potatoes in the oven for about forty minutes.
In the meantime, let's take care of the vegetables. Prepare a salad of cucumber, tomato, pepper and onion, add salt and season with vegetable oil.
The chicken was browned, the potatoes were saturated with chicken juice and became stewed. It turned out very tasty. Serve chicken with stewed potatoes with vegetable salad.
Baked chicken with potatoes
We will also prepare it in the marinade (you can do it whole), rub it with spices, let it soak a little and put it in a deep baking pan.
Place round peeled potatoes around the chicken and sprinkle with salt and pepper. Add broth and a little vegetable oil. Place the baking sheet with chicken pieces and potatoes in a preheated oven for 40 minutes (cook the whole bird longer, on average about an hour if the carcass weight is 1-1.2 kg).
Serve the chicken carcass on a beautiful platter with golden brown potatoes or in portions. Sprinkle with herbs and decorate with vegetables. Serve the salad separately in a salad bowl.
Bon appetit and good recipes everyone!
1. Rinse the chicken, dry it, if desired, tie the legs with a pastry rope. I do this extremely rarely and it is not necessary.
2. Place the chicken in the pan. Grease the chicken lemon juice, squeeze lemon juice over chicken and into baking dish. Lemon halves can be placed inside the chicken. Season the chicken with salt, pepper, and spices. You can put pieces of bacon under the skin on the breast.
3. Let the chicken sit and marinate for a while, and we’ll do the potatoes. Peel the potatoes, cut into halves or quarters (if the potatoes are large), place in a saucepan, cover with water and salt. Bring to a boil and immediately drain the water. Add potatoes to chicken.
4. Spray the chicken and potatoes in a baking dish with oil, add broth, water or wine, and add herbs. Place the chicken in an oven preheated to 200 degrees for 40 minutes. If the top gets too brown, cover it with foil while baking. If it is very dry, add broth or wine. Chicken with potatoes in the oven will be ready when the meat comes off the bone and the potatoes become soft. Bon appetit!
This coming weekend I was planning a get-together with my godfather, who, with her position and work, rarely comes to visit. Thinking about what to cook for such a grand meeting, I decided that whole chicken in the oven with potatoes will be an ideal dish. After all, you won’t be satisfied just with conversations and the meeting itself; you also need to have dinner.
Only one thing confused me: I had never cooked this dish in my life. For some reason it seemed complicated to me and scared me away. Frying cutlets is much easier! After weighing all the pros and cons, I finally decided. I made an action plan, a list of purchases and dishes that I would prepare.
“What if it doesn’t work out…” I thought, and wrote down a few additional items on the menu to be on the safe side. But I decided to do it anyway, because I need to start somewhere. There was a lot of excitement. It all started with what kind of chicken to choose, what weight, what size. Frozen or chilled? I settled on a fresh carcass. But I had to go through the floor of the store counter. The weight I chose was a little more than a kilogram, so that if I threw it away, it wouldn’t be such a shame. Although it cost me a pretty penny. When I was carrying my purchases to the checkout, the thought did not leave me: maybe I should lay out and take minced meat for cutlets or tenderloin for chops?
At the checkout I laid out the products, gave the seller a card, paid, and they gave me a receipt. And now I’m already running home with purchases for the holiday table. There is no turning back. There is a first time for everything. And I will have my first baked chicken with potatoes in the oven.
My advice to you: don’t be afraid to experiment, because until you try, you won’t know whether it will work out for you or not. This applies not only to recipes and food, but to all the nuances that occur along the path of life.
Let's start preparing delicious, juicy, appetizing food for evening gatherings with people dear to me.
Recipe for a whole chicken in the oven with a crispy crust
Great combination, worth a try.
Ingredients:
- Whole chicken carcass – 1 pc.;
- Potatoes – 0.5 kg;
- Garlic – 3-4 teeth;
- Salt - to taste;
- Ground black pepper – 1 tsp.
- Vegetable oil – 1 tbsp. lodge;
- Spices for chicken - optional.
How to prepare a step-by-step recipe with photos at home
At first glance, it seems that only experienced housewives who have cooked more than one whole chicken in their lives and set many delicious holiday tables can cope with the task. But if you break the recipe into steps, read it carefully step by step instructions, then you can safely start cooking and not be afraid that you will spoil such an expensive product.
Marinate the chicken
We buy birds of any weight that suits you. The specimen in the photo weighed 1 kilogram 200 grams in its raw form. It was quite enough for six adults and three children to leave the holiday not hungry. The carcass needs to be thoroughly washed inside and out. Special attention you need to pay attention to the insides. Pieces of intestines or lung may be left behind, especially in the spine and neck areas. Put your hand through the hole in the back of the chicken, run your fingers along the spine, all the way to the neck, pull out the remains and rinse with water. Residues of offal can spoil the appearance of the dish and change it taste qualities, bitterness may be present. Pay attention to the skin; there should be no remaining feathers on it. Chicken meat producers pay attention to this point, but you shouldn’t trust them 100%; it’s better to check everything yourself again. After all, even the best recipe can be spoiled by such small flaws.
Peel the garlic and cut into slices. Make small cuts throughout the carcass and stuff them with pieces.
Place the whole chicken in a bowl, add salt, ground black pepper and rub thoroughly with massage movements, as if rubbing it into it. You can add any other spices, for example: coriander, paprika, suneli hops. I used ready-made chicken seasoning. It contains exactly those spicy herbs that are ideal for chicken meat. The only note: if you buy seasoning in a store, pay close attention to the composition of the bag. I’m sure our chicken will turn out appetizing even without chemical flavor enhancers. Place in the refrigerator for 6-8 hours. If you don’t have time, you can start cooking right away, but the meat will only be salted on the top, so you should worry about this dish in advance.
If the feast is planned for the evening, I marinate it early in the morning, if at lunchtime, then from the evening of the previous day.
With a crispy crust
To obtain the desired effect, grease it with vegetable oil before baking.
Preparing Potatoes
We clean and wash the tubers.
Cut into several pieces and place on a baking sheet. Add salt. Mix.
Select a baking container so that the vegetables and meat are not crowded in it. You can add other vegetables to taste, such as onions, carrots.
How to bake
Start baking the chicken about two and a half hours before the start of the feast. Then you will be sure that it will be cooked on time, will not be raw, guests will not have to wait long, and you once again worry.
We tie the legs with regular thread (it must be removed before serving).
Place the potatoes on a baking sheet, breast side up, and place in the oven preheated to 200 degrees Celsius. Bake for 30-40 minutes. There is no need to cover with a lid or foil. We take out and turn the chicken over, you can stir the potatoes so that they fry. This is done to ensure that the crust is crispy on all sides. We send you to prepare further. The time the chicken will spend in the oven is approximately another 1 hour and 20 minutes. But you look at the size of the carcass: big bird will take longer to cook. When the crust is evenly fried, the potatoes are ready to be served.
If guests are staying late and the chicken is already cooked, leave it in the oven at 150 degrees. At this temperature, it will remain hot when guests arrive, will not burn, will not dry out, and will be juicy.
On the table
Usually served this dish in a large plate, whole. If the baking sheet in which the dish was baked looks decent, you can serve it in it. They cut, or rather break, already on the table. Each of the participants in the feast takes for himself that part of the chicken and in such quantity as he considers necessary. 
The addition will be a salad of fresh, pickled or sauerkraut or other salads made from fresh or pickled vegetables.
It’s customary among us that during the holidays we make salads with mayonnaise. They can also be on the table as an additional snack. But I am for eating fried foods with fresh vegetables.
This is how my preparations went for my godmother’s visit. All the worries and worries were in vain, everything turned out incredibly tasty. We ate, talked a lot, laughed, joked with each other, looked at photographs. A wonderful evening that I would really like to repeat again.
I think we’ll repeat it more than once, and a whole chicken in the oven with potatoes will be an addition to the holiday so that no one goes hungry.
Potatoes and chicken are simple products that are suitable for inclusion in daily diet. However, if you know how to deliciously cook chicken and potatoes in the oven, you won’t be ashamed to serve them festive 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 cooking principles delicious dishes chicken and potatoes in the oven are almost identical.
Cooking features
Chicken baked in the oven with potatoes is one of the most simple 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 and 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.
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