Chicken with mushrooms, new potatoes, and garlic

Name: Chicken with mushrooms, new potatoes, and garlic - Elena C.
Ingredients: a chicken 1.5 kg new potatoes 500 g mushrooms 4 heads of new garlic seasoning for poultry roast a teaspoon of hot pepper jam green beans (I used canned)

Diverse - Chicken with mushrooms, new potatoes, and garlic by Elena C. - Recipia

Chicken with Mushrooms, New Potatoes, and Garlic For today's lunch, I prepared a whole chicken in a halogen oven, placed on a rack and surrounded by new potatoes and mushrooms. The chicken is seasoned with soy sauce, poultry seasoning, hot pepper jam, and plenty of garlic. The vegetables are cooked in the sauce made from the fat and juices released by the meat, without any water or oil. When serving, I added a side of green bean salad with garlic sauce. Quick Info Preparation Time: not specified exactly; includes cleaning the chicken, preparing the vegetables, and seasoning Cooking Time: 65 minutes Total Time: approximately 1 hour and 30-45 minutes, depending on how long it takes to prepare the ingredients Servings: unspecified; the recipe uses a chicken weighing about 1.5 kg Difficulty: medium Recipe Type: roasted chicken with a side of potatoes, mushrooms, and garlic Ingredients For the chicken and side 1 whole chicken, approximately 1.5 kg 1 kg new potatoes 500 g mushrooms 4 heads of fresh garlic soy sauce poultry seasoning 1 teaspoon hot pepper jam salt, for the water used to blanch the potatoes and mushrooms For serving fresh or canned green beans garlic sauce If using canned green beans, drain well and mix directly with the garlic sauce. Preparation Method 1. Prepare the chicken I clean the chicken thoroughly, singe it to remove any remaining feathers, and wash it in cold water. I let it drain and then drizzle it with soy sauce. I rub the chicken with poultry seasoning and hot pepper jam. The amount of jam is small, but it adds a slightly sweet and spicy note to the crust on the outside. 2. Prepare the garlic I peel the four heads of garlic and slice the cloves. I place some of the garlic inside the chicken, along with other seasonings. The rest will be used among the potatoes and mushrooms. There’s no need to arrange the garlic inside in any specific way. It’s enough to partially fill the cavity of the chicken to flavor the meat during roasting. 3. Blanch the potatoes I peel the new potatoes and cut them into large, roughly equal pieces. I put them in boiling salted water and let them sit for two minutes. They shouldn’t be fully cooked, just lightly blanched. I drain them well after the two minutes. This step shortens the cooking time in the oven, and the potatoes will have enough time to brown in the sauce released by the chicken. 4. Blanch the mushrooms I clean the mushrooms and place them in boiling water for two minutes as well. I drain them immediately afterward. Both the potatoes and mushrooms should be well-drained before being placed in the dish. There’s no need to add any other liquids over them. 5. Arrange the ingredients in the dish In the halogen oven dish, I place a small rack and put the chicken on top. I arrange the potatoes and mushrooms around it, alternating them as evenly as possible. I season the vegetables with salt and soy sauce, then add the remaining garlic slices among them. The chicken needs to sit on the rack so that the fat and juices that drip during cooking reach the dish and flavor the side. In the halogen oven, I do not add oil, butter, water, or other liquids. The dish cooks in its own juices and the fat released from the chicken. 6. Roast the chicken I set the halogen oven to 180 degrees Celsius and let the chicken cook for 30 minutes. After this interval, I turn the chicken over and let it cook for another 30 minutes at the same temperature. This way, it browns on both sides. For a chicken weighing about 1.5 kg, a total cooking time of 60 minutes was sufficient in the original recipe. If the chicken is larger, the cooking time is extended by another 10 minutes on each side. 7. Finish the side When the chicken is browned, I remove it to a platter and take out the rack from the dish. I leave the potatoes and mushrooms for another 5 minutes at 150 degrees, directly in the sauce formed during cooking. This final interval allows the vegetables to better absorb the fat and seasonings from the dish. There’s no need to add any additional liquid. 8. Serve the dish I serve the chicken whole or cut into portions, along with the potatoes, mushrooms, and garlic from the dish. I place the green bean salad with garlic sauce alongside. For canned green beans, I drain the liquid from the jar and add the garlic sauce. No further preparation is needed. Those who wish can also add garlic sauce over the chicken or potatoes. Why I make this recipe often It’s a practical recipe when I want to cook the chicken and the side at the same time. The potatoes and mushrooms prepare quickly, and there’s no need to add fat or water in the oven. The large amount of garlic used flavors both the meat and the vegetables. Another advantage is that the chicken is served directly with the side from the same dish. The green beans with garlic provide a cold and simple side that complements the dish without requiring much effort. Tips The chicken should be cleaned and washed before seasoning, and any excess water should be allowed to drain. Soy sauce is salty, so the salt for the vegetables should be used sparingly. The potatoes and mushrooms are blanched for only two minutes. If left in the water longer, the mushrooms may become mushy, and the potatoes may start to break apart when drained. Turning the chicken after the first 30 minutes is important for browning both sides. If the chicken is larger than the one used in the recipe, add 10 minutes of cooking time for each side. No water or oil is added to the halogen oven dish. During cooking, enough sauce is formed from the fat and juices released by the chicken. Substitutions Mushrooms can be used in whatever form is available, as long as they are cleaned and blanched before being placed in the dish. The recipe does not specify a particular type of mushroom. Fresh green beans can be used instead of canned for the salad. In the version with canned beans, just drain the liquid from the jar and add the garlic sauce. No other type of potato is mentioned in the original recipe instead of new potatoes. For similar results, it’s important that potato pieces are cut coarsely and blanched before roasting. Variations The amount of garlic can be divided differently between the inside of the chicken and the side. Some is placed in the chicken cavity, while the rest is arranged among the potatoes and mushrooms. The hot pepper jam can be spread over the entire surface of the chicken, along with the poultry seasoning and soy sauce. The basic recipe uses only one teaspoon. For a larger chicken, the same preparation method is followed, but the cooking time is extended by 10 minutes for each side. Serving Ideas The chicken can be brought to the table whole on a platter, with the vegetables arranged around it. It can be cut before serving, and the side can be shared alongside each piece of meat. The green bean salad with garlic sauce is served separately. The sauce can also be added over the chicken or potatoes, depending on preference. Frequently Asked Questions How long does the chicken cook in the halogen oven? For a chicken weighing about 1.5 kg, it cooks for 30 minutes at 180 degrees on one side, then is turned and cooked for another 30 minutes at the same temperature. After removing the chicken, the vegetables stay for another 5 minutes at 150 degrees. What do I do if the chicken is larger? For a larger chicken, add 10 minutes of cooking time for each side. The exact time may vary depending on the size of the chicken and the oven. Do I need to add water or oil to the dish? No. In the halogen oven, the chicken cooks in its own juices and the fat that drips into the dish. This sauce is then used by the potatoes and mushrooms. Why are the potatoes and mushrooms blanched beforehand? The potatoes are blanched for two minutes to start the cooking process, and the mushrooms are also blanched for two minutes before roasting. After blanching, both ingredients are drained and placed around the chicken. Can I use canned green beans? Yes. Canned green beans should be drained of liquid and mixed directly with the garlic sauce. They are served alongside the chicken and side. Nutritional Values The values are estimates and depend on the amount of skin consumed, the fat released from the chicken, the amount of soy sauce, and the portion size. For a serving of chicken with potatoes, mushrooms, and a little green bean, roughly calculated at 1/5 of the dish, the estimates are: Calories: approximately 550-700 kcal Protein: approximately 40-50 g Fat: approximately 25-35 g Carbohydrates: approximately 35-45 g Fiber: approximately 5-7 g Sodium may be higher due to the soy sauce and poultry seasoning. The values do not include an exact amount of garlic sauce and cannot be considered precise nutritional calculations. Storage and Reheating The chicken, potatoes, and mushrooms should be stored in the refrigerator in closed containers after they have cooled. For safe storage, it is recommended to consume them within a few days. When reheating, the chicken and side can be warmed together so that the vegetables remain in the sauce formed in the dish. The dish is best fresh, as the potatoes and mushrooms lose their texture obtained immediately after roasting. The green bean salad with garlic sauce should be stored separately in the refrigerator.

Chicken with mushrooms, new potatoes, and garlic

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