Oven-baked chicken with potatoes

Name: Oven-baked chicken with potatoes - Patricia I.
Ingredients: a whole chicken; 4 potatoes; 50 g butter; salt; pepper; chili; sweet paprika; oregano; a cup of water; granulated garlic.

Meat - Oven-baked chicken with potatoes by Patricia I. - Recipia

Sometimes, when I don't feel like spending too much time in the kitchen, I make a roasted chicken with potatoes, all in one pan. I first tried it on a Sunday when I had just a few simple ingredients at home: a whole chicken, four larger potatoes, some butter, and basic spices. Since then, it has become one of the quickest options for a hassle-free lunch or dinner. Quick Info Total time: 1 hour Preparation time: 10-15 minutes Cooking time: 40-50 minutes Servings: 4 Difficulty: easy Recipe type: main dish, family meal Ingredients 1 whole chicken (approx. 1.2-1.5 kg) 4 medium to large potatoes 50 g butter 1 cup of water (approx. 200 ml) salt pepper chili sweet paprika oregano granulated garlic Instructions 1. Rinse the chicken well and pat it dry with paper towels to remove excess water. Using a knife, make shallow cuts in the skin, especially around the breast and thighs—there’s no need to cut deep; a few fine incisions will help the spices penetrate. 2. Season the chicken all over with salt, pepper, chili, sweet paprika, oregano, and granulated garlic, making sure to get into the cuts. I don’t add anything extra inside, just on the surface. 3. Place the chicken in the center of the baking dish. Distribute the cubed butter over it. The butter will help with browning and flavor. 4. Peel the potatoes and cut them into quarters (or suitable pieces), then quickly rinse them under cold running water. Drain them slightly and arrange them around the chicken in the dish. 5. Season the potatoes with salt, pepper, and sweet paprika. I don’t use the entire spice mix from the chicken on them, as it can make them too intense. 6. Pour one cup of water into the dish, alongside the chicken and potatoes (not directly over the meat). 7. Preheat the oven to 190°C if it’s not already heated. 8. Place the dish on a middle rack. Roast the chicken with potatoes for 40-50 minutes. I don’t cover the dish. If the liquid reduces too much, I add a bit of warm water. Halfway through the cooking time, I can baste the chicken with the pan juices for an even crust. Why I make this recipe often It doesn’t require many ingredients or complicated techniques. Everything cooks together, and there’s not much to clean up afterward. The meat turns out tender, and the potatoes absorb all the flavors. It can also be made for guests or when I lack inspiration for something else. Tips and Variations Tips It cooks best in a pan with higher sides to prevent the liquid from spilling over. Do not pour cold water directly over the meat, as it can halt the cooking process—it's best to pour it into the dish, not over the chicken. If you want crispy skin, turn on the oven grill for the last 5 minutes. Substitutions Granulated garlic can be omitted if you don’t have it. You can use fresh garlic, but there’s no need to change the recipe. Instead of butter, you can use oil (about 2-3 tablespoons), but butter adds more flavor. Potatoes can be replaced with sweet potatoes, but they will have a different texture and taste. Variations If you like, you can add slices of carrot, bell pepper, or onion to the dish with the potatoes. For a more flavorful chicken, mix the butter with the spices before applying it to the meat. You can also use chicken thighs, but the cooking time may be shorter. Serving Ideas I serve it with a simple green salad or pickles. The potatoes and chicken pair well with a simple yogurt and garlic sauce. Frequently Asked Questions 1. Can I use just chicken pieces instead of a whole chicken? Yes, you can use thighs, wings, or breasts. The cooking time will likely be shorter, so it’s good to check with a fork after 30-35 minutes. 2. Can the recipe be made without butter? Yes, but the chicken will be less juicy. Oil is a quick substitute. 3. Do I need to turn the chicken during cooking? No, I don’t turn it. At most, I baste it with the juices from the pan around halfway through. 4. What type of potatoes are suitable? I prefer white potatoes that are not too starchy, so they don’t break apart in the sauce. 5. Can I add wine or another liquid instead of water? Yes, you can use dry white wine, but in small amounts (not the entire cup), with the rest being water. Nutritional Values Estimate for one serving (a quarter of the recipe): Calories: approx. 500-600 kcal Protein: 35-40 g Fat: 25-30 g (depends on how much butter remains in the dish) Carbohydrates: 25-30 g (from potatoes) Sodium and fiber – moderate, varies based on how much salt and what type of potatoes you use. Values are approximate and may vary based on the size of the chicken and the amount of fat left in the dish. Storage and Reheating If there are leftovers, I keep them in the fridge for a maximum of 2 days, covered. The potatoes soften a bit when reheated, but the flavor remains good. I reheat in the oven or microwave. I do not recommend freezing, as it loses its texture upon thawing.

Oven-baked chicken with potatoes

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