Chicken with oven-roasted vegetables

Name: Chicken with oven-roasted vegetables - Teodosia G.
Ingredients: a chicken of approx. 1600 g a glass of white wine 3; 4 tablespoons of olive oil ground chili pepper white pepper oregano garlic salt 1 kg of potatoes 2 bell peppers a carrot

Meat - Chicken with oven-roasted vegetables by Teodosia G. - Recipia

Sometimes when I get home with a whole chicken, my first thought is to put it in the oven with some vegetables. I don't need any complicated techniques. Marinated for a few hours and slow-roasted, the chicken becomes tender, and the vegetables are cooked just right. I like that it doesn't require many dishes or special preparations, just a bit of patience for the marinade. Quick Info Total time: 2 hours and 15 minutes (not including marinating time) Preparation time: 20 minutes Cooking time: 2 hours (in two stages) Servings: 4-6 Difficulty: medium Recipe type: main dish for lunch or dinner Ingredients 1 whole chicken (approx. 1600 g) 1 glass of white wine (about 200 ml) 3-4 tablespoons of olive oil ground chili pepper (to taste) white pepper dried oregano garlic salt 1 kg potatoes 2 bell peppers 1 carrot Preparation method 1. Clean the chicken well, wash it, and cut it along the breast to fit more easily in the tray. 2. For the marinade, mix the olive oil with the white wine, a little salt, white pepper, ground chili pepper, oregano, and crushed garlic. The quantities can vary according to your preference for spices. Rub the chicken with this marinade, including inside and under the skin if you have patience. 3. Cover and let it sit in the fridge for at least 3-4 hours. If you're not in a hurry, the chicken can marinate even until the next day. 4. Preheat the oven to 180°C. Take the chicken out of the fridge and place it in the tray with the marinade. Put it in the oven for 1 hour. 5. Meanwhile, clean the vegetables. Cut the potatoes, bell peppers, and carrot into suitable cubes. Season them with salt and pepper, and maybe a little oregano. 6. After the first hour, take the tray out and place the vegetables next to the chicken, mixing gently with the sauce from the tray. Put it back in the oven for another hour. 7. After two hours, the chicken should be golden brown, and the vegetables soft. You can check if the chicken is done by piercing the thickest part – the juice should run clear. Why I make this recipe often It’s a simple recipe to prepare on weekends or when I need something hearty without spending too much time by the stove. The ingredients are basic, and the taste never fails. The chicken remains tender, the vegetables absorb the flavor from the sauce, and everything is made in a single tray. Tips and variations Tips If the chicken is larger or smaller, adjust the cooking time. Check the sauce in the tray from time to time – if it reduces too much, you can pour a little water or wine towards the end. If you want the skin to be crispier, you can turn on the grill for the last 10 minutes. Substitutions The chicken can be replaced with thighs, but the cooking time will be slightly shorter. If you don’t have white wine, you can use water with a little lemon juice, but the taste will be different. Instead of potatoes, you can use zucchini or root vegetables, depending on what you have on hand. Variations You can add other vegetables (onion, zucchini, parsnip) in the second stage. For a stronger garlic flavor, add whole cloves among the vegetables. Serving ideas Serve hot, straight from the tray. It goes well with a seasonal salad or simple bread. Frequently asked questions 1. Can I use only chicken pieces instead of the whole chicken? Yes, it works with thighs or breasts, but the oven time is reduced. Make sure the meat doesn’t dry out. 2. What kind of white wine is suitable? A dry or semi-dry wine is fine, there’s no need for anything special, just make sure it’s fresh. 3. Can I put the vegetables in from the start, with the chicken? Potatoes and carrots can be added from the beginning, but there’s a risk they will become too soft. I usually add them after the first hour so they don’t turn to mush. 4. How do I know the chicken is done? The meat should pull away easily from the bone, and the juice should be clear when you pierce the thigh in the thicker part. 5. What if I don’t have ground chili pepper? You can skip it or add a little extra black pepper. Nutritional values Estimate per serving (out of 6): approximately 450 kcal Protein: 35 g Fat: 22 g Carbohydrates: 28 g Values vary depending on the chicken and how much sauce you use. The vegetables contribute to the carbohydrates, while the oil and chicken skin contribute to the fats. Storage and reheating The chicken with vegetables keeps well in the fridge, in a closed container, for 2-3 days. It can be reheated in the oven or microwave, although the vegetables will become softer. For a fresher taste, I recommend reheating in the oven covered, with a little liquid added. I do not recommend freezing, as the vegetables will lose their texture.

Chicken with oven-roasted vegetables

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