Roast chicken is one of those dishes that perfectly combine the simplicity of cooking, material accessibility and excellent taste, which can easily be varied by varying the proportions and the set of ingredients used. Just a little time spent and a great dinner or dinner is ready.
How to cook roast chicken?
Prepare a delicious roast from chicken in a minimal composition, or with the addition of all kinds of flavorings, spices, other products.
- To saturate the taste of the finished food, chicken portioned slices and vegetable ingredients are pre-fried in vegetable or butter.
- Roast chicken is often cooked with potatoes, adding at will mushrooms, tomatoes, peas, other vegetables or even fruits.
- The minimum set of seasonings and flavors used in cooking: pepper ground and peas, laurel leaves, garlic, greens.
- Prepare the roast in a vessel with a thick bottom. A cast-iron frying pan, saucepan, and cauldron will do.
Roast chicken home
Roast chicken even in the classic version has dozens of variations. The basic technique of the recipe performance, presented below, can be used for own culinary experiments, the result of which will be an individual variant of the dish, corresponding to the preferences of the family.
Ingredients:
- chicken - 1 kg;
- potatoes - 1,5 kg;
- onions and carrots - 1 pc .;
- garlic - 2 teeth;
- vegetable oil - 3 tbsp. spoons;
- laurel - 2 pieces;
- peas of sweet pepper - 3 pcs .;
- salt, herbs.
Preparation
- On the butter fry separately portions of chicken and onions with carrots.
- Lay the components in a common container, add a little water and stew for 10 minutes under the lid.
- Lay the sliced potatoes, add more water, laurel, pepper, cook for 20-30 minutes.
- When ready, the roast chicken and potatoes are supplemented with garlic and herbs.
Roast with chicken and mushrooms
Incredible aroma and rich taste gets roast from chicken fillet, if you cook it with mushrooms: mushrooms, oyster mushrooms or any forest. Perfectly shade the taste of the dish a pinch of dried or slightly chopped fresh thyme, basil. If desired, the meat before frying can be marinated.
Ingredients:
- chicken fillet - 700 g;
- potatoes - 1,5 kg;
- mushrooms - 400 g;
- onions and carrots - 1 pc .;
- garlic - 2 teeth;
- vegetable oil - 70 ml;
- laurel - 2 pieces;
- thyme or basil - 2 pinch;
- salt pepper.
Preparation
- Fry separately meat, mushrooms and onions with carrots and garlic.
- Combine the ingredients, add potatoes, seasonings, pour a glass or a little more water or broth.
- Toss the seasoned chicken roast with the mushrooms under the lid on a quiet fire for 40 minutes.
Roast chicken from vegetables and orange
Enjoy the refinement of taste will be, by making a juicy roast chicken with vegetables and adding a piece of orange slices. Instead of potatoes, you can use sweet potatoes or Jerusalem artichoke sticks, instead of red onions, white onions or leeks, and replace corn cobs with asparagus or green frozen peas.
Ingredients:
- chicken - 1,5 kg;
- orange - 2 pieces;
- potatoes - 500 g;
- corn cobs - 2 pcs .;
- red onion - 2 pcs .;
- garlic - 4 teeth;
- vegetable oil - 100 ml;
- cinnamon sticks - 2-3 pcs .;
- rosemary - 3 branches;
- laurel - 1 piece;
- broth - 400 ml;
- salt pepper.
Preparation
- Chicken is cut into portions, seasoned, laid in a form, adding slices of one orange, 2 garlic cloves, cinnamon, rosemary and a stew of the broth.
- Send the container for 30 minutes in a heated oven to 180 degrees.
- Lay out the sides of sliced vegetables and orange slices, pour in the broth.
- After another hour of roasting, a juicy roast of chicken with vegetables and orange will be ready.
Roast chicken with sour cream
Roast chicken with potatoes - a recipe that can be performed with sour cream, resulting in an appetizing dish with pronounced creamy notes. The density of gravy will depend on the texture of sour cream and the amount of broth added, and the degree of its piquancy and severity from the set of additional seasonings.
Ingredients:
- chicken - 700 g;
- potatoes - 1,5 kg;
- sour cream - 300 g;
- water or broth - 1 glass;
- onions and carrots - 1 pc .;
- garlic - 3 teeth;
- vegetable oil - 40 ml;
- laurel - 2 pieces;
- Italian herbs - 2 pinch;
- salt, pepper, basil, herbs.
Preparation
- Chicken stir fried in oil.
- Lay the onions, carrots, fry another 5 minutes.
- Add potatoes, seasonings, diluted in water and flavored sour cream.
- Throw all the spices and laurel, extinguish the ingredients until soft ..
- 2 minutes before the end of cooking season hot garlic tasty chicken and greens.
Roast with chicken and beans
A new palette of taste gains a roast from a chicken breast , if it is cooked instead of traditional potatoes with beans. The dish can be put out on a stove in a cauldron or sent for baking in the oven, which will only enhance its fragrance and make it more saturated. Instead of fillets fit and chicken legs, hips.
Ingredients:
- chicken - 700 g;
- beans - 450 g;
- tomatoes in their juice or fresh - 300 g;
- broth - 1 glass;
- onion - 1 piece;
- garlic - 1 tooth;
- carrots - 250 g;
- vegetable oil - 40 ml;
- sugar - 0.5 tbsp. spoons;
- apple vinegar - 1 tbsp. a spoon;
- salt, pepper, parsley, paprika.
Preparation
- Beans are soaked in cold water for 12 hours, boiled to half-cooked, tilted on a sieve.
- Fry separately chicken and onions with carrots, bacon and garlic.
- In the frying add ground tomatoes with juice, broth, season the sauce with vinegar, sugar, paprika and spices.
- They put chicken and beans in the sauce, cook in the oven at 200 degrees for 1 hour, of which 30 minutes under the lid.
Roast from chicken liver
Extremely aromatic chicken fries are obtained if cooked with a liver. It is also welcome to add other offal: hearts, stomachs, which should be cut and put out until soft, before they are combined with potato slicing. Sour cream can be mixed with the same amount of tomato sauce.
Ingredients:
- chicken liver - 400 g;
- potatoes - 1 kg;
- sour cream - 70 g;
- onion - 2 pieces;
- garlic - 2 teeth;
- vegetable oil - 40 ml;
- laurel - 2 pieces;
- salt, pepper, herbs.
Preparation
- Fry in the butter chopped liver and onions for 10 minutes.
- Lay the potatoes, pour a little water and cook the dish for 20 minutes.
- Add sour cream, garlic, greens, all seasonings, extinguish the ingredients for another 5 minutes.
Roast chicken wings
The roast chicken recipe allows the use of chicken wings as a basic component. They can be left whole or cut at the joint, while removing the extreme phalanx. A more aromatic and rich dish will be added with Bulgarian pepper, which, ideally, should be taken in red.
Ingredients:
- chicken wings - 700 g;
- potatoes - 1,5 kg;
- Bulgarian pepper - 1 pc .;
- broth - 1.5 cups;
- onions and carrots - 1 pc .;
- garlic - 2 teeth;
- vegetable oil - 40 ml;
- salt, pepper, spices.
Preparation
- Fry the wings and carrots with onion and garlic.
- Lightly brown and sliced potatoes.
- Combine the ingredients in one vessel, adding pepper and all the seasonings, add the broth.
- After 40 minutes of languishing under the lid, the roast with chicken vegetables will be ready.
Roast chicken in cauldron
It has no equal to taste and aroma cooked roast with chicken and potatoes in kazan on the nature. The dish is completely in any composition: laconic with potatoes or multicomponent with the participation of mushrooms, fresh tomatoes, fragrant roots, sweet pepper. It is important in the process of languor to maintain a moderate glow.
Ingredients:
- chicken - 1,5 kg;
- potatoes - 2 kg;
- tomatoes - 6 pcs .;
- water - 0,5 l;
- onions and carrots - 2 pcs .;
- garlic - 4 tooth;
- greens - 1 bunch;
- vegetable oil - 100 ml;
- salt, pepper, seasonings.
Preparation
- In a cauldron in a red-hot oil fry the chopped chicken.
- Add onions, carrots, fry 10 minutes.
- Throw potatoes in the pot, lay tomatoes and all spices, pour in water.
- Tare the dish for 1 hour under the lid, adding garlic and greens at the end of the stew.
Roast chicken with potatoes in the oven
Prepare the roast chicken in the oven can be in shape or a suitable saucepan with a lid, or by tightening the container with foil. Instead of broth or water for pouring, a sour-tomato or other sauce, seasoned to taste, is suitable. At the last minute of cooking you can sprinkle the surface of the dish with grated cheese.
Ingredients:
- chicken - 1 kg;
- potatoes - 1 kg;
- tomatoes - 6 pcs .;
- water - 0,5 l;
- onion - 2 pieces;
- vegetable oil - 70 ml;
- salt, pepper, spices.
Preparation
- Brisket the bird and a little onions.
- Lay meat with roast in shape, alternating with potatoes.
- Top up the water, seasoned to taste, send the covered container cover in a heated to 200 degrees oven for 1 hour.
Roast in pots with chicken
An exceptional aroma and excellent taste is characterized by the cooked roast from the chicken in the pot in the oven. The filling of the dish can be other vegetables: asparagus, green peas, sweet peppers, zucchini or eggplants. All ingredients should be pre-fried before buying a light blush.
Ingredients:
- chicken - 600 g;
- potatoes - 1 kg;
- carrots - 200 g;
- broth - 400 ml;
- onions - 200 g;
- vegetable oil - 100 ml;
- sour cream - 150 g;
- garlic - 3 teeth;
- salt, pepper, Italian herbs.
Preparation
- Chop chicken and vegetables, fry in oil until light blush, then lay in layers in pots, alternating with seasonings, salt and sliced garlic.
- In each pot, add broth, add sour cream, cover the vessels with lids.
- Cook the roast for 40 minutes at 200 degrees.
Roast chicken in the multivark
If you have a multivarker, you can easily cook the roast with it. Uniform quality heating of the ingredients of the dish and maintenance of equal temperature will provide a soft and delicate taste of vegetable and meat slices and at the same time preserve their integrity and as a result an appetizing appearance.
Ingredients:
- chicken - 800 g;
- potatoes - 1,5 kg;
- carrots and onions - 150 g;
- broth - 300 ml;
- vegetable oil - 50 ml;
- tomato paste - 2 tbsp. spoons;
- garlic - 2 teeth;
- salt, pepper, spices, herbs.
Preparation
- On "Bake" in oil fry chicken, onions, carrots and garlic.
- Lay potatoes, all seasonings, pour broth, with the paste dissolved in it.
- Continue to cook the roast chicken with potatoes in the multivark in the mode "Quenching" 1 hour.