The recipe for cooking whole baked chicken and potatoes in the oven is a real find for any housewife. The finished dish turns out to be so beautiful in appearance that it can be prepared both for a Sunday dinner for a family and for any family celebration, boldly placing it in the center of the table. Appetizing rosy chicken with a slightly crispy crust and soft crumbly baked potatoes will immediately grab the attention of your guests, and the plate with them will be empty in a matter of minutes. Enjoy cooking!
Ingredients:
Chicken (broiler) - 1.5 kg
Potatoes - 1.5 kg
Olive oil - 2 tablespoons
Wine vinegar - 2 tablespoons
Soy sauce - 2 tablespoons
Narsharab - 2 tbsp
Salt to taste
Ground black pepper - to taste
Preparation:
1. Prepare foods from the list. If the chicken was bought frozen, it must be thawed at room temperature (you can directly in packaging), then remove from vacuum, wash under running water, cut off excess fat and dry with paper towels.
2. Potato tubers should be the same size, with a nice and smooth skin. If you buy potatoes from the market, ask the vendor to sell you a bakeable variety. It has a high starch content and is always crumbly after cooking.
3. In a bowl, combine the narsharab, soy sauce, and wine vinegar. Add a little olive oil to help all the flavors soak into the chicken faster. Then add some good quality sea salt and freshly ground black pepper. Place the chicken in the marinade. I fold the foil in two layers, cover the baking dish with it and put the marinated chicken right in it. Leave the bird to marinate for at least an hour. Turn over from time to time to marinate the breast and back the same way.
4. Now preheat the oven to 180 degrees, put the marinated chicken in it and cook on top and bottom heat for 30-40 minutes. Cover the wings with foil. From time to time, use a silicone brush to brush the meat out of the juice.
5. Cut the potatoes in half lengthwise, brush the slices with olive oil, season with salt and pepper.
6. If too much juice and fat from the chicken has collected at the bottom of the mold, drain it, put potatoes around the bird and bake the dish for another 40 minutes. If necessary, the chicken will need to be covered with foil, since soy sauce and narsharab are present in the marinade.
7. In general, according to the rules, as the chefs of many restaurants advise, chicken should be cooked for 20 minutes for every 500 g of weight, but still watch your oven, if absolutely clear and transparent juice flows out when piercing the breast or thigh - the bird is ready, if pinkish, then increase the time cooking.
When serving, put the carcass on a large, beautiful dish, spread the baked potatoes around. It will be good to serve fresh or pickled vegetables with such chicken.
Enjoy!
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