Chicken on a bed of potatoes

Name: Chicken on a bed of potatoes - Paula P.
Ingredients: 1 large chicken; 1 bell pepper; 4 tablespoons of lard; 1 head of garlic; 1 cup of water; 2 kg of potatoes

Meat - Chicken on a bed of potatoes by Paula P. - Recipia

Chicken on a Bed of Potatoes I usually make roast chicken when I want a simple meal that everyone will enjoy, especially the kids. This recipe for chicken on a bed of potatoes always finds its way back onto our menu, especially when I have a large chicken and good potatoes on hand. The process is straightforward and works well even when I don’t have much time or motivation to spend too long in the kitchen. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 15-20 minutes Cooking time: 1 hour - 1 hour and 15 minutes Servings: 6 Difficulty: easy Recipe type: family lunch or dinner Ingredients 1 large whole chicken 1 apple (sweet or tart, it doesn't matter much) Salt Pepper Sweet paprika 1 head of garlic 4 tablespoons lard (or more if needed to grease the pan) 2 kg potatoes 1 cup water Instructions 1. Wash the chicken well and dry it with a clean towel. Rub the chicken all over with a tablespoon of lard, making sure to get into the joints, then sprinkle with salt, pepper, and paprika. Massage the spices all over to ensure even flavor. 2. Peel and crush the garlic. Mix it with a little salt and spread it as much as possible over the chicken, especially on the breast and under the wings. 3. Wash the apple, remove the seeds if necessary, and place it whole inside the chicken. Leave it there throughout the cooking process. 4. Prepare the baking tray: grease it with lard (the remaining lard after greasing the chicken) over the entire surface, including the edges. 5. Place the chicken in the center of the tray, breast side up. 6. Wash the potatoes well and slice them into pieces about 1 cm thick. Do not peel them if they are new or have thin skin, but I prefer to peel older potatoes. 7. Arrange the potato slices around the chicken in the tray, forming a fairly compact layer without large gaps. 8. Sprinkle salt and pepper over the potatoes to taste. 9. Pour a cup of water directly over the potatoes. 10. Cover the tray with aluminum foil, sealing it as well as possible. 11. Place the tray in the preheated oven at 180°C. Bake the chicken covered for 45 minutes. 12. After 45 minutes, remove the tray and carefully take off the foil (watch out for steam). If desired, you can drizzle a little white wine over the chicken at this point, but it’s not necessary. 13. Put the tray back in the oven, uncovered, and continue baking until the chicken and potatoes are nicely browned. This generally means another 30-40 minutes, depending on the oven and the size of the chicken. 14. When the chicken skin is crispy and the potatoes are lightly browned at the edges, remove the tray. Take the apple out of the chicken and set it aside for a moment. 15. Serve the chicken cut into pieces with potatoes and, if desired, with a simple garlic sauce. Why I Make This Recipe Often I love that it doesn’t require complicated ingredients, and it always results in something hearty and suitable for everyone in the family. The chicken cooks well, the potatoes absorb the flavors, and the apple inside adds a subtle different note without being overpowering. It can be easily adjusted to the size of the tray or the number of people, and I don’t stress if I’m cooking for more. Tips and Variations Tips - Try to rub the chicken underneath with lard as well, not just on the skin. - If you’re using a free-range chicken, the cooking time may be slightly longer. - Don’t skip the foil step at the beginning – it keeps the meat juicy. Substitutions - Lard can be replaced with oil (sunflower or olive), but the texture and flavor will be different. - Instead of an apple, you can place a large onion inside if you don’t like the apple flavor. Variations - You can sprinkle a little dried thyme over the potatoes for a different aroma. - If you want a stronger garlic flavor, add a few whole cloves among the potatoes. Serving Ideas - It goes well with classic garlic sauce or even a simple green salad. - Leftover chicken can be cut and used the next day in a cold salad or sandwiches. Frequently Asked Questions 1. What type of potatoes are best for this recipe? Regular white or pink potatoes work well. Avoid starchy potatoes that crumble too much when baked. 2. Do I have to use lard? No, but the flavor and texture of the chicken and potatoes will be more authentic with lard. Oil is a quicker option. 3. Does the apple inside really change the flavor? The apple doesn’t come through as a dominant flavor, but it adds pleasant moisture and a subtle sweetness to the meat. 4. Can I add wine? Yes, you can drizzle a little white wine over the chicken after removing the foil for an extra layer of flavor and color. 5. Can I cook the chicken on a double layer of potatoes? Yes, but the potatoes underneath will be softer, almost like a stew, and not as browned. Nutritional Values (Estimates) For one serving of 6 (including potatoes): Calories: approximately 450-500 kcal Protein: 30 g Fat: 22 g Carbohydrates: 40-45 g Values may vary based on how much lard remains on the potatoes and how much chicken skin you eat. It’s a filling dish with plenty of protein and carbohydrates, suitable for lunch. Storage and Reheating Leftover chicken and potatoes can be stored in the refrigerator in covered containers for up to two days. When reheating, it’s best to use the oven or a skillet, not the microwave, to avoid making the chicken skin and potatoes too soft. However, it’s best enjoyed fresh from the oven.

Preparation

Wash the chicken, rub it with a tablespoon of lard, and season it with salt, pepper, paprika, and crushed garlic. Insert the apple into the chicken. Grease the tray with lard and place the chicken in the center. Wash the potatoes and cut them into slices. Arrange the potatoes around the chicken in the tray. Season the potatoes with salt and pepper to taste. Pour a cup of water over the potatoes, cover the tray with aluminum foil, and place it in the preheated oven at 180 degrees. After about 45 minutes, remove the foil and let the chicken roast until it turns golden brown. Serve hot with garlic sauce. Enjoy your meal! The chicken can be splashed with wine after removing the foil, which gives the dish a special flavor.

Chicken on a bed of potatoes

Preparation

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