Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients according to the list. For a festive table or for lunch, dinner for a large family, you can bake the whole chicken, and for a small meal, the number of ingredients, respectively, can be reduced, use any part of the chicken. The chicken carcass is thoroughly washed and dried. If desired, it can be cut into pieces or baked whole. When baking the whole chicken, you need to take into account that the heat treatment time will be longer.
Step 2:
Potatoes are washed, cleaned and cut into large pieces of arbitrary shape.
Step 3:
Onions are cleaned and cut into feathers or straws.
Step 4:
Carrots are washed, cleaned and cut into circles.
Step 5:
Cut the chicken along the abdomen. Lubricate the chicken on all sides with olive oil and rub with salt, ground black pepper and spices for the chicken to taste. We leave the chicken on the table for 20 minutes so that it is saturated with marinade.
Step 6:
Spread the chicken on the olive oil heated in a frying pan. Fry it on medium heat on both sides until browned.
Step 7:
Then put carrots, potatoes and onions on a baking sheet, fried chicken on top, sprinkle the vegetables with olive oil and sprinkle with salt and ground pepper. The oven is heated to 180 degrees. Bake the chicken with potatoes for about 40 minutes. You need to focus on the operation of the oven and the condition of the dish. It is impossible to overdo vegetables and chicken in the oven, otherwise they will turn out dry and not tasty.
Step 8:
If it seems that vegetables or chicken have started to "burn" quickly from the outside, but are not baked inside, then you can tighten the baking sheet with foil and bake for about 30 minutes from the beginning of baking, then remove the foil and let the dish turn brown, keeping it in the oven for about 10 minutes more. We serve chicken and potatoes to the table whole or divided into portions. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
