New potatoes with roasted chicken

Name: New potatoes with roasted chicken
Ingredients: 2 thighs 4 wings 1 kg 500 g new potatoes dill to taste salt pepper sunflower oil

Meat - New potatoes with roasted chicken by Noemi O. - Recipia

New Potatoes with Roasted Chicken When I want a simple meal made in one pan, I choose new potatoes with roasted chicken. The potatoes cook quickly, and the meat cooks alongside them without the need for complicated steps. This recipe uses chicken thighs and wings, new potatoes, dill, salt, pepper, a little oil, and water. Everything is seasoned directly in the pan and left in the oven until the meat and potatoes are golden brown. Quick Info Preparation time: not specified in the original recipe Baking time: not specified; the dish is kept in the oven until the potatoes and meat are browned Total time: varies depending on the oven and the size of the pieces of meat and potatoes Servings: not specified; the quantity is suitable for a family meal Difficulty: easy Recipe type: main course, dinner, oven-baked dish Ingredients 2 chicken thighs 4 chicken wings 1.5 kg new potatoes Dill, to taste Salt Pepper Sunflower oil 1 or 2 cups of water, as needed Preparation method 1. Peel the new potatoes, then wash them well. Cut each potato into quarters and place the pieces directly in the baking pan. 2. Wash the thighs and wings. Cut the thighs, then place the pieces of meat in the pan next to the potatoes. 3. Chop the dill finely and sprinkle it over the potatoes and meat. 4. Add salt and pepper to taste. Season all the ingredients well, then mix them in the pan to ensure the salt, pepper, and dill are evenly distributed. 5. Drizzle a little sunflower oil over the potatoes and meat. Then add one or two cups of water. 6. Place the pan in the preheated oven. Leave the dish to bake until the potatoes are tender and the pieces of chicken are browned. The exact time is not mentioned in the original recipe, so check the dish periodically. 7. Serve the potatoes with chicken while they are warm. The water helps the potatoes cook in the pan, and the oil contributes to their browning. The amount of water can be adjusted based on the size of the pan and how you want the dish to cook. You don’t need to add it all at once if you think one cup is sufficient. Why I make this recipe often It’s a practical dish because the chicken and side dish are prepared together. You don’t have to cook the potatoes and meat separately, and the ingredients go directly into the pan after being cleaned and cut. For dinner, it’s a simple choice, especially when I have new potatoes on hand and want to use as few dishes as possible. The dill enhances the flavor of the potatoes and pairs well with oven-baked dishes. The recipe remains easy to adjust with the amount of salt, pepper, and dill, without needing additional ingredients. Tips and Variations Tips The potatoes should be washed well after being peeled. Cutting them into quarters helps with more even baking, but the pieces should be as similar in size as possible. Thighs should be cut before being placed in the pan, as specified in the basic recipe. If the pieces are very different in size, check periodically how they are cooking, as the smaller ones may be done before the larger ones. Mix the ingredients well after adding the salt, pepper, and dill. This way, the seasonings won’t just stay on the surface. You can start with one cup of water. If more liquid is needed later, you can add the second cup mentioned in the recipe. The amount of oil remains “a little,” as the source does not specify an exact measurement. Before serving, check both the potatoes and the meat. The potatoes should be soft on the inside, and the chicken should be well-cooked and browned. Substitutions Sunflower oil is the ingredient used in the original recipe. No exact quantity is indicated, and no other types of oil are suggested, so to maintain the flavor of the dish, it’s simplest to use sunflower oil. Dill can be added in a smaller or larger amount, according to taste. It does not have a fixed quantity in the ingredient list. There’s no need to replace new potatoes with another type if you have the ingredients from the recipe. The important thing is that the pieces are cleaned, washed, and cut into quarters. Variations The amount of dill can be adjusted. For a milder flavor, use less, and for a more aromatic dish, add dill to your preference. You can use one or two cups of water, depending on how you want the dish to cook and how quickly the potatoes and meat brown. This variation is actually mentioned in the basic recipe. Salt and pepper can be dosed to taste. No exact quantity is indicated, so it’s best to start with a moderate amount and consider the preferences of those who will be eating. Serving Ideas The potatoes with chicken are served warm, right after baking. The dish can be placed on the table in the same pan it was cooked in, if it allows for safe serving. It’s sufficient for the chicken and potatoes to be portioned together. The original recipe does not mention a sauce or a separate dish for serving, so the meal can remain simple, as it was made in the pan. Frequently Asked Questions Are new potatoes used with or without skin? In this recipe, new potatoes are peeled before being washed and cut. Then each is cut into quarters and placed in the pan. What type of meat is used? 2 chicken thighs and 4 chicken wings are used. The thighs are cut before being placed next to the potatoes. How much water is added to the pan? The recipe indicates one or two cups of water. The exact amount may depend on the pan and how the dish cooks, but there’s no need to add more than mentioned. How long is the pan kept in the oven? The baking time is not specified in the original recipe. The pan is kept in the preheated oven until the potatoes are cooked, and the meat is browned and well done. Can dill be added from the start? Yes. The dill is finely chopped and added to the pan along with the potatoes and meat, before seasoning and baking. Nutritional Values The values below are estimates and can vary significantly depending on the size of the thighs and wings, the amount of oil used, and the number of servings. The recipe does not specify the amount of oil or the exact number of servings. For one serving, if the dish is divided into approximately 4 servings, it can be estimated: Calories: approximately 550–750 kcal Protein: approximately 30–40 g Carbohydrates: approximately 55–70 g Fats: approximately 20–35 g The potatoes mainly contribute carbohydrates, while the thighs and wings provide protein and fat. The chicken skin and the amount of oil can significantly change the final energy value. Storage and Reheating If there is leftover dish, let it cool, then store the potatoes and chicken in a closed container in the refrigerator. For the best flavor and texture, it’s preferable to consume it within the next few days. When reheating, heat only the amount that will be served. The dish can be reheated in the oven or in a skillet, until it is warm inside. The potatoes may lose some of their texture obtained immediately after baking, but they remain suitable for a quick meal.

New potatoes with roasted chicken

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