It is unlikely that anyone will give up a roast if you cook it for lunch or dinner. Such a hearty and aromatic dish can be served both on a festive table and on weekdays, supplemented with any vegetable salad.
If you don't have a lot of time, then use broiler chicken or parts of it, but if you have a choice and a couple of hours free, then it's best to cook a poultry dish. Remember that the difference between broiler and homemade carcasses is about 1-1.5 hours!
The main secret of roast chicken with potatoes is that vegetables are laid after roasting broiler poultry and are cooked with it, but when when cooking homemade chicken, they are placed in a container only after boiling it for 1 hour, otherwise the chicken meat will be tough on taste. Supplement the dish with the selected spices and herbs, garlic to taste.
Ingredients:
Chicken parts - 600 g
Potatoes - 600 g
Vegetable oil - 40 ml
Bulb onions - 1 pc.
Salt and pepper to taste
Hot water - 0.5 l
Bay leaf - 2 pcs.
Dried thyme - 3 sprigs
Preparation:
1. Rinse the chicken in water, cut off the veins and films. Pour vegetable oil into a saucepan with a non-stick bottom or cauldron, heat it. Arrange the chicken pieces skin side down to brown and brown. Fry for 10 minutes, turning over to the other side from time to time. It is advisable to cover the container at this moment with a lid so that drops of fat do not splatter around.
2. After the chicken is fried and stewed in its own juice, you can add vegetables, but this only applies to broiler poultry. Using homemade chicken, add hot water at this point and boil it for about 1 hour.
3. Peel potatoes and onions, rinse vegetables under running water. Cut the potatoes into slices and the onions into half rings.
4. Add the chopped vegetables to the fried chicken. Fry for 5 minutes, stirring so that the meat is on top.
5. Season with salt and pepper, add bay leaves. Pour in hot water, reduce heat to medium and simmer the roast for about 30 minutes. 5 minutes before the meal is ready, put dried thyme sprigs in the broth or press a couple of peeled and washed garlic cloves - you can replace them with dried garlic powder.
Place the roast chicken and potatoes on plates or a dish and serve hot, not forgetting the fresh vegetable salad.
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