New potatoes with home-cooked chicken in the oven

Name: New potatoes with home-cooked chicken in the oven - Anghelina H.
Ingredients: 1 chicken (approx. 1.5 kg) 2 kg new potatoes salt pepper 1 teaspoon vegeta 1 teaspoon paprika 100 ml oil 5; 6 garlic cloves 200 ml water for potatoes 2 carrots 1 parsley 1 larger onion 1 yellow bell pepper 1 slice of celery

Meat - New potatoes with home-cooked chicken in the oven by Anghelina H. - Recipia

New potatoes with roasted chicken are perfect when you want to use a whole chicken for two dishes. The chicken is first boiled along with vegetables, but not until the meat is fully cooked. Some of the resulting broth can be served with homemade noodles or semolina dumplings, while the pieces of meat are then placed in the dish with potatoes, where they are roasted in the oven. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking and baking time: not specified; the chicken is partially boiled, then cooking continues in the oven at 200 degrees Celsius Servings: not specified; depends on how the chicken is portioned and the amount served Difficulty: easy to medium Recipe type: main dish with a side, with broth obtained from the same preparation Ingredients 1 whole chicken, approximately 1.5 kg 2 kg new potatoes Salt Pepper 1 teaspoon vegetable seasoning 1 teaspoon paprika 100 ml oil 5-6 garlic cloves 200 ml water for potatoes 2 carrots 1 parsley root 1 large onion 1 yellow bell pepper 1 slice of celery Preparation method 1. Portion the chicken and wash the pieces. Place them in a pot with 3 liters of water and let them boil. 2. Once the water starts to boil, remove the foam that forms on the surface. This step helps achieve a clearer broth. 3. Clean and wash the carrots, parsley root, onion, bell pepper, and celery slice. Add the vegetables to the pot, then season the broth with salt. 4. Let the chicken simmer, but do not cook it completely. The meat should be cooked enough to continue cooking in the oven. If it is fully cooked from the start, it may overcook by the time the potatoes are browned. 5. Meanwhile, clean the new potatoes and wash them. Cut them into quarters or sixths, depending on their size, so that the pieces are as uniform as possible. 6. Place the potatoes in a bowl. Add salt, pepper, vegetable seasoning, paprika, crushed garlic, and half of the oil. 7. Mix the potatoes well so that the oil and spices coat all the pieces. Then, arrange them in a baking dish. 8. Pour the remaining oil over the top and add the 200 ml of water. Cover the dish with aluminum foil. 9. Place the dish in a preheated oven at 200 degrees Celsius. Allow the potatoes to cook and turn them occasionally with a fork for even browning. 10. About halfway through the cooking time, remove the aluminum foil and add the partially boiled chicken pieces among the potatoes. 11. Continue baking without the foil, turning the pieces of meat as needed, until the chicken and potatoes are nicely browned. 12. Remove the dish from the oven and serve the chicken with potatoes alongside a salad or pickles. The leftover broth from boiling the chicken can be used separately. You can add homemade noodles or semolina dumplings to it, thus creating the first course. This way, from a single chicken, you get both a soup and a main dish with a side. Why I make this recipe often I love this version because it makes practical use of the whole chicken. The meat is not boiled separately just for the soup; it continues to cook in the oven alongside the seasoned potatoes. At the same time, the broth in which the chicken boiled is not wasted and can be served as soup. The recipe is especially suitable when you have a free-range chicken that needs an initial boiling to tenderize. The potatoes cook in the same dish as the meat, and in the end, you have a hearty dish without having to prepare a side separately. Tips The chicken should not be fully boiled before going into the oven. It is important to leave enough time for it to cook and brown together with the potatoes. Remove the foam at the beginning of boiling, before adding the vegetables. The broth will be cleaner, and the vegetables will retain their flavor better. Cut the potatoes into pieces that are as uniform in size as possible. If some are much larger than others, they will cook unevenly. Use foil in the first part of the baking to allow the potatoes to cook in steam and liquid. After removing it, the potatoes and chicken can brown. Carefully turn the potatoes with a fork, especially after they start to soften. The pieces can break if mixed too vigorously. Substitutions The free-range chicken can be used whole and portioned before boiling, as indicated in the recipe. There is no need to change the meat for other pieces if you want to keep both the soup and the main dish. For the soup, homemade noodles and semolina dumplings are two options mentioned in the recipe. Choose one based on preference. Vegetable seasoning can be kept or omitted, but in the basic recipe, it is used along with salt and paprika to season the potatoes. Variations You can cut the potatoes into quarters if they are larger or into sixths if they are smaller. The shape does not change the recipe but influences the cooking time. For a different flavor in the soup, use the vegetables exactly as indicated: carrot, parsley root, onion, yellow bell pepper, and celery. The boiled vegetables can remain in the soup or be removed before serving, depending on preference. Another variation is the way of serving: you can place both meat and potatoes on the plate, with the soup served beforehand. This way, the preparation effectively becomes a complete menu. Serving ideas The potatoes with chicken are served hot, directly from the dish in which they were browned. A simple salad or some pickles balance the dish and complement the flavor of the baked potatoes. The soup can be served at the beginning with homemade noodles or semolina dumplings. If you choose to serve it separately, the main dish can then be brought out with potatoes and pieces of roasted chicken. Frequently asked questions Can I use fully boiled chicken before baking? Yes, but the recipe is designed for a chicken that is only partially boiled. If it is fully boiled, the meat will spend more time in the oven just for browning, and there is a risk of it becoming too dry. Why is aluminum foil placed over the potatoes? The foil helps the potatoes cook in the first part of the preparation, along with the added water in the dish. It is removed almost halfway through the cooking time so that the chicken and potatoes can brown. When do I add the chicken to the dish? The chicken pieces are added almost halfway through the baking time, after the foil is removed. By this time, the potatoes have already started cooking. What can I do with the leftover broth? In the broth obtained from boiling the chicken, you can add homemade noodles or semolina dumplings. This way, the soup becomes the first course of the meal. Can I serve the potatoes without salad? Yes. The salad or pickles are serving suggestions and are not part of the actual preparation. The potatoes with chicken can also be served plain. Nutritional values The values below are estimates and can vary depending on the amount of skin consumed, how much oil remains in the dish, and the portion size. The estimate refers to a serving of chicken with potatoes, without the soup served separately. For a medium serving: Calories: approximately 550-700 kcal Protein: approximately 30-40 g Fat: approximately 25-35 g Carbohydrates: approximately 45-60 g Fiber: approximately 6-8 g The potatoes mainly provide carbohydrates, while the chicken brings protein. The amount of fat depends mainly on the chosen cut of meat and how much skin remains on the pieces placed in the oven. The soup served with noodles or dumplings will modify the final values of the meal. Storage and reheating Leftover chicken and potatoes should be stored in the refrigerator in a covered container after cooling. For better taste and texture, it is preferable to reheat them in the oven rather than microwaving them. The soup should be stored separately from the potatoes and meat in a closed container. If you prepared it with noodles or dumplings, they may absorb liquid during storage, so the soup is best consumed as fresh as possible. The potatoes gradually lose their browned texture after refrigeration, but they remain suitable for a later meal.

New potatoes with home-cooked chicken in the oven

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