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Potatoes with chicken in the oven. Video
Chicken and potatoes are a profitable duet for preparing a delicious hot dish, besides, a beautifully baked whole poultry carcass always looks advantageous on the festive table, without requiring additional decorations. Bake the chicken and potatoes in the aromatic oven.
Potatoes with chicken in the oven
Baked potatoes with chicken: preparation of ingredients
Ingredients: – 1 chicken weighing 1,3–1,5 kg;
– 600 g of potatoes; – 2 onions; – 1 large carrot; – 4 cloves of garlic; – 100 ml of dry white wine; – 1 tsp. turmeric and ground coriander; – 0,5 tsp ground black pepper; – sugar; – salt; – vegetable oil; – 2-3 sprigs of dill.
Rinse the chicken, trim off excess skin and fat, and pat dry on a paper towel. Pour 1 L of water into a large deep bowl or saucepan, add 3 full tablespoons of water. sugar, 2 tbsp. salt and stir well until dissolved. Transfer the poultry carcass to the brine, put the oppression and leave it for 1,5 hours. Peel the potatoes and carrots and cut them into large longitudinal slices. Place a saucepan with 1 quart of salted water over high heat. Immerse the chopped vegetables in boiling water and cook for 10 minutes until half cooked. Remove the cookware from the stove and drain the liquid.
Remove the husks from the onions and chop each into 4 large pieces, crush the peeled cloves of garlic slightly with a knife. Heat 2 tablespoons. oil in a skillet and quickly sauté the onions on all sides, then toss the garlic cloves over to it. Cook the flavored vegetables for another minute, then sprinkle them with 1 tablespoon. without a slide of sugar, pour 50 ml of wine and evaporate it over high heat. Add the rest of the wine and repeat until the liquid is almost completely gone. Set aside the pan.
Baked Chicken Potatoes: Oven Cooking
Grease a deep baking dish with 1 tbsp. vegetable oil and line the bottom with potato and carrot slices. Sprinkle the vegetables with the third mixture of turmeric, coriander and black pepper. Place the fried onion and garlic in the second layer. Remove the prepared chicken from the brine, rinse it again, blot it with a towel and unfold it so that the legs “look” in different directions. Turn on the oven, setting the temperature to 200 ° C.
While baking, pour the juice in the baking sheet over the chicken every 15-20 minutes to keep the meat tender and juicy.
Rub the poultry with the second third of the spices inside and place it upside down on the vegetable cushion. Coat it with vegetable oil and coat evenly with the rest of the seasoning. Spread whole dill sprigs on top. Place the dish in the oven and bake the potatoes and chicken for 75–80 minutes, periodically pouring over the resulting juice. Check the meat for readiness by piercing the meat in thick places with a toothpick or fork. If the juice is clear – the dish is ready, otherwise, send it to the heat for another 10-15 minutes. Transfer the finished poultry to a thick-bottomed dish and cover with baked vegetables.