Oven-baked chicken with potatoes and cherry tomatoes

Name: Oven-baked chicken with potatoes and cherry tomatoes - Geanina G.
Ingredients: a chicken 3 large potatoes cherry tomatoes 2 tablespoons of oil 1 tablespoon of oregano seasoning salt pepper garlic powder

Meat - Oven-baked chicken with potatoes and cherry tomatoes by Geanina G. - Recipia

The chicken with potatoes and cherry tomatoes is prepared in two stages: first, the chicken and potatoes are boiled together, and then they are browned in the oven. Boiling reduces the baking time and helps the potatoes cook evenly. In the end, the cherry tomatoes roast alongside the chicken and potatoes, while oregano, garlic, and the other spices provide the main flavor. Quick Info Total time: approximately 80 minutes, plus preparation time for the ingredients Preparation time: not specified; includes rinsing, peeling, and cutting the ingredients Cooking time: approximately 30 minutes for boiling and 50 minutes for baking Servings: number not specified; depends on the size of the chicken and the portions served Difficulty: easy Recipe type: main dish, oven-baked Ingredients 1 chicken 3 large potatoes Cherry tomatoes, to taste 2 tablespoons oil 1 tablespoon oregano Vegetable seasoning, to taste Salt, to taste Pepper, to taste Garlic powder, to taste 4 liters of water for boiling Preparation Method 1. Rinse the chicken and potatoes thoroughly. Peel the potatoes and cut them into thicker slices. It's important not to slice them too thinly, as they will boil before going into the baking dish and may break easily. 2. Place the chicken and potatoes in a large pot. Pour in the 4 liters of water, add salt, and let everything boil for about 30 minutes. 3. After boiling, remove the chicken and potatoes and drain them well. There's no need to keep the water they were boiled in, as the dish finishes in the oven. 4. Prepare the baking dish and arrange the boiled chicken and potatoes in it. Add the cherry tomatoes, then drizzle the ingredients with the 2 tablespoons of oil. 5. Season with oregano, salt, pepper, vegetable seasoning, and garlic powder, all to taste. Distribute the spices as evenly as possible so they reach both the chicken and the potatoes. 6. Place the dish in the preheated oven at 180 degrees Celsius. Bake the chicken with potatoes and cherry tomatoes for about 50 minutes. 7. The dish is ready once the chicken and potatoes are browned. The time mentioned is as per the recipe; depending on the size of the chicken and the oven, check if it's fully cooked before serving. Why I Make This Recipe Often It's a practical meal when I want to put the meat and side dish in the same pan. The chicken and potatoes are boiled together, then finished in the oven without complicated steps. The cherry tomatoes add a slight tanginess and pair well with the oregano and garlic powder. The recipe uses simple ingredients and does not require elaborate preparation. After boiling, most of the work is done, and the dish can go straight into the oven. Tips The potatoes should be cut into larger slices, not too thin. During boiling and then baking, they soften, and overly thin slices may crumble. Drain the chicken and potatoes well before placing them in the baking dish. If too much water remains, the ingredients will cook more in liquid rather than browning. Season to taste, as the recipe does not specify exact amounts for salt, pepper, vegetable seasoning, and garlic powder. Vegetable seasoning is already salty, so it's better to add salt sparingly. The oven should be preheated to 180 degrees Celsius before placing the dish inside. The approximately 50 minutes of baking is calculated after the oven reaches the indicated temperature. Substitutions Cherry tomatoes can be omitted if not available, as the recipe primarily relies on chicken and potatoes. The source does not specify a fixed quantity for them, so they can be used according to preference. Oregano can be reduced or omitted if not to everyone's taste. However, it is part of the seasoning for the dish and contributes to the final flavor. Garlic is used in powdered form according to the recipe. No exact quantity is indicated, so it should be added to taste. Vegetable seasoning can be omitted or used in smaller amounts, especially if a less salty dish is desired. In this case, the flavor can be adjusted with salt and pepper. Variations For a simpler dish, you can use only chicken and potatoes, keeping the same boiling and baking steps. Cherry tomatoes can remain in the recipe when you want a dish with more freshness and color. The quantity of spices can be adjusted according to taste. Oregano, pepper, and garlic powder can be used lightly or more prominently without changing the preparation method. Additionally, the potatoes can be arranged around the chicken or alongside the pieces of meat, so they brown in the dish. The original recipe does not specify a particular arrangement; what matters is that all ingredients are placed together in the oven. Serving Ideas The chicken is served hot, alongside the browned potatoes and cherry tomatoes from the dish. Since the potatoes cook together with the chicken, no separate side dish is needed. You can serve directly from the baking dish, ensuring each portion contains chicken, potatoes, and a few cherry tomatoes. The remaining spices in the dish can be drizzled over the ingredients when serving. Frequently Asked Questions 1. Does the chicken need to be boiled whole, or can it be cut? The recipe mentions a chicken without specifying whether it should be whole or cut. It can be in whatever form is available, as long as it is boiled with the potatoes for about 30 minutes and then baked at 180 degrees Celsius. 2. Why are the potatoes boiled before baking? Boiling helps them cook during the remaining time in the oven and reduces the risk of the chicken browning before they are tender. The potatoes are boiled together with the chicken in salted water. 3. How much salt, pepper, or garlic powder should be added? The quantities are not specified in the recipe. All should be added to taste. Keep in mind that vegetable seasoning may contain salt, so it is advisable not to overdo it with salt at the beginning. 4. Can I use a different temperature for the oven? The recipe is intended for an oven preheated to 180 degrees Celsius for approximately 50 minutes. To maintain the original preparation method, use this temperature and approximate time. Nutritional Values The values are estimated and cannot be calculated precisely, as the weight of the chicken, the amount of cherry tomatoes, the number of servings, or whether the chicken skin is consumed are not specified. If the dish is roughly divided into 4 servings and a standard-sized chicken is used, one serving may have approximately: Calories: 500–700 kcal Protein: 35–50 g Fat: 25–40 g Carbohydrates: 30–45 g Fiber: approximately 4–6 g The largest variation comes from the quantity and type of meat consumed, especially if the skin is kept, as well as from the size of the chicken. The potatoes primarily contribute to the carbohydrate intake, while the oil and chicken skin increase the energy value. Storage and Reheating Store leftovers in a sealed container in the refrigerator. Since the source does not specify a storage time, it is safer for the dish to be consumed within a short period and checked before serving. For reheating, warm the chicken and potatoes until they are well heated through. The potatoes and cherry tomatoes may become softer after storage, so the texture will not be the same as when the dish is taken out of the oven.

Oven-baked chicken with potatoes and cherry tomatoes

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