To prepare a decent dinner for the whole family, every housewife has to work hard to create the main dish. Roast chicken with vegetables is an ideal option for a family feast; everyone, without exception, will enjoy the aromatic dish. Although preparing the treat takes some time, every cook can handle it.

How to cook a roast properly

The roast is a very tasty and satisfying dish that can be prepared from any available products. To prepare a luxurious treat you need to know a few subtleties.

  • The main component of a roast is meat (pork, chicken, beef or lamb). The easiest and fastest to prepare is roast chicken. Protein poultry meat goes very well with vegetables of different varieties.
  • You can also use any commercial meat products. Chicken sausage or smoked sausages will make the roast extra delicious.
  • It is best to cook roasts in the oven or in a cast iron pan on the stove. Vegetables and meat must simmer for a long time. Traditionally, the dish is prepared in pots - this variation is considered the most delicious. Before stewing the food in any way suitable for you, the food must be fried.
  • A large number of ingredients are always present in the preparation of a dish. Half of them are aromatic seasonings and fresh herbs. Without these components it is difficult to imagine a real roast.
  • You can also add tomato sauce, sour cream and cream to the roast. It is Russian roast that is prepared with sour cream. The energy value of such a dish is quite high, so people who watch their figure should not abuse this dish.

Vegetable roast recipe with chicken

When store shelves are filled with fresh and young vegetables, the first thing you want to cook is roast. Along with tender chicken, aromatic vegetables will be a great lunch for the whole family. If you wish, you can add your favorite vegetables to the dish, this will make the food more varied.


Ingredients

  • Chicken meat - 600 g (2 hams);
  • New potatoes - 400 g;
  • Young carrots - 2 pcs.;
  • Onions - 2 pcs.;
  • Green peas - 40 g (fresh or frozen);
  • Vegetable oil - 100 ml;
  • Bay leaf - 3-4 pcs.;
  • Garlic - 2 cloves;
  • Parsley - 40 g;
  • Salt, black pepper - to taste;
  • Spicy adjika - 2 tbsp;
  • Honey - 2 tbsp.

How to cook stir fry with vegetables and chicken

  1. Wash and dry the chicken legs. Separate the meat from the bones and cut into small pieces. Fry the meat in vegetable oil until golden brown.
  2. Peel and wash the vegetables thoroughly. Cut the new potatoes into pieces. Cut the onions and carrots into rings or half rings. Salt and pepper all the vegetables and fry for 10 minutes in a frying pan.
  3. Place the roasted vegetables and meat on a baking sheet, sprinkle with fresh peas, and stir. Season with salt, pepper, adjika and honey.
  4. Preheat the oven to 180 degrees and place the baking sheet with the dish for 15 minutes. Afterwards, remove the roast from the oven and add a bay leaf to it. Place in the oven for another 10 minutes.
  5. Remove the finished roast from the oven. Finely chop the garlic and parsley and generously season the aromatic treat with them.

You can serve the roast directly on a baking sheet or place it into portioned plates. You can also put a fragrant lunch in pots.

Juicy roast with chicken and vegetables

Ingredients

  • — 700 g + -
  • - 1 PC. + -
  • - 2 slices + -
  • — 50 ml + -
  • - 2 pcs. + -
  • — 10 g + -
  • Green onions - 10 g + -
  • — 30 ​​g + -
  • Prepare the marinade: grind the garlic with black pepper and salt in a mortar. Then mix the garlic with lemon juice and marinate the chicken. Cover the bowl with cling film and refrigerate for 2 hours.
  • Take a deep frying pan and melt butter in it. Fry the chicken pieces in oil until golden brown.
  • Peel the onions and cut into half rings. Remove the skin from the tomatoes and cut into cubes. Finely chop the onion and parsley with a knife. Add all ingredients to the meat. Simmer over low heat until tender for 25 minutes (can be covered with a lid).
  • Add finely chopped pickled peppers and broth. Boil the dish for 5 minutes, then add flour, mix well and turn off.
  • Cover the roast and let rest for 10 minutes. Afterwards, serve the dish with fresh vegetables.

    • You only need to cook roast chicken with vegetables once and the dish will live on your table for a long time. The option with poultry meat is suitable even for the smallest gourmets.

Homemade roast is hearty and healthy, because it contains a lot of fresh vegetables and dietary chicken meat. Moreover, we will cook the roast in the oven. The meat is placed on a vegetable bed and baked until golden brown. During cooking, the vegetables are soaked in meat juice, and the meat, in turn, takes on the taste and aroma of the vegetables. What I love about this is that each ingredient maintains its integrity rather than turning into a stew. Bright carrots, tender potatoes and fragrant fennel go perfectly with chicken. The vegetables in this dish are interchangeable, so you can use green beans and tomatoes, even mixed vegetables from the freezer. Step-by-step preparation of roast chicken with vegetables with photos will provide you with a hearty and nutritious dinner.

Ingredients for making roast chicken with vegetables

Step-by-step preparation of roast chicken with vegetables


The roast is served hot, with a little vegetable side dish and a piece of chicken placed on a portioned plate. Bon appetit!


Calories: Not specified
Cooking time: Not indicated

You can cook roast not only in pots, but also in a saucepan, cauldron or even in a frying pan. Of course, ceramic pots are the most convenient option, close to the classic recipe. If necessary, prepare something tasty.
But not everyone has pots, but everyone loves roast. Therefore, a variety of recipes and options for preparing this tasty and uncomplicated dish have appeared. We will cook roast chicken and potatoes in a regular pan suitable for quickly frying foods. But if you don’t have such dishes, then fry everything in a frying pan, put it in a saucepan of a suitable size and bring it to readiness.
To prepare a delicious roast chicken fillet with potatoes, all products are fried in oil before simmering or stewing. Usually separately, but you can speed up and simplify the process by observing the roasting order. First, fry the onions and carrots, then add the fillet to the vegetables and then the potatoes. When the potatoes are soaked in oil, add a little broth or water and bring everything to readiness.

Roast chicken with potatoes - recipe with photo

Ingredients:

- chicken fillet – 300 g;
- onions – 1-2 pcs;
- small carrots – 1 piece;
- potatoes – 4-5 large tubers (700 grams);
- tomato sauce – 2 tbsp. spoons or 1 tbsp. l. tomato paste;
- salt - to taste;
- refined vegetable oil – 3-4 tbsp. spoons;
- red and black pepper - to taste;
- bay leaf – 1 pc (optional);
- water or chicken, vegetable broth - 0.5 liters;
- parsley or cilantro, dill - for serving.

How to cook with photos step by step




To prepare the roast, cut the chicken fillet into small pieces. Instead of fillet, you can cook a roast with meat cut from the legs or chop the legs into several pieces.





We cut the potatoes coarsely into pieces of arbitrary shape: slices, cubes, pucks. Finely chopped potatoes will lose their shape and become boiled when fried and stewed.





Cut the onion as you prefer - into half rings or small cubes. Cut the carrots into slices 0.5 cm thick.







Heat the oil in a thick-bottomed saucepan. Throw in a couple of onion cubes and check the oil temperature. If it starts to foam and bubble, the oil is well heated, you can add the whole onion. Stirring, fry it until translucent or lightly browned.





Add the carrots, continue to fry for several minutes, but turn down the heat so that the onion does not burn.





Add chicken pieces to the vegetables and increase the heat to evaporate the meat juice faster. Fry the chicken fillet for 7-8 minutes, until a light golden brown crust appears.







Place potatoes in a saucepan, heat, add spices. Stirring and not allowing to burn, fry the potato pieces for 4-5 minutes until the top layer softens and absorbs the oil.





Pour in boiling water, salt to taste. Do not add all the water or broth at once; if you decide to make a roast with more gravy, you can add it at the end of cooking. Bring to a boil, cover and simmer over low heat for 30-35 minutes until the chicken and potatoes are cooked through.





Add tomato sauce no earlier than the potatoes become soft. The acid that is in tomatoes delays the cooking of potatoes, they can turn out to be hard. Mix the tomato with the gravy, adjust for salt, adjust the acid (if the taste is sour, you can add a pinch of sugar). Throw in a bay leaf, cook for 3-5 minutes, turn off and leave to brew on a warm burner.




Roast chicken with potatoes is always served hot, even very hot. To keep it warm, you can cover the pan with a thick towel or place it in a preheated and turned off oven. Serve in deep plates, adding greens. Bon appetit!






Author Elena Litvinenko (Sangina)
It turns out incredibly tasty

Roast chicken with potatoes can be prepared on an ordinary day or on the occasion of a holiday. We offer you several recipes for this dish with various ingredients.

Classic recipe. Roast chicken in the oven

Products:

  • 1 kg of potatoes;
  • greenery;
  • 600 g chicken fillet;
  • spices.

1. Let's start cutting chicken breasts: remove the skin and bones. Cut the fillet into cubes. Place the bones with the remaining meat in a deep saucepan and fill with water. Cook the broth.

2. Place the fillet pieces in a frying pan, sprinkle with curry and other spices. You can add a little salt. Fry the meat on both sides.

3. Take another frying pan, but smaller. Place mushrooms in it and fry for 3-5 minutes. Grate the peeled and washed carrots on a coarse grater. Remove the skins from the onion and chop it. Add vegetables to mushrooms. Fry for 5-10 minutes.

4. Peel the potatoes and then cut them into cubes.

5. We take out 4 pots. We wash them in running water. Place potato pieces in each pot. Salt. The next layer is fried chicken meat. Next we add vegetables and mushrooms. Pour in 1/2 - 1/3 cup of broth. Sprinkle with spices. Add 1 tbsp. l sour cream in each pot.

6. Preheat the oven to 200 degrees. We put clay pots in it. Cooking time is 40-60 minutes.

Product set:

  • chicken fillet - 2 pieces;
  • one onion;
  • bay leaf - 3 leaves;
  • 8 potatoes;
  • one carrot;
  • 5 black peppercorns;
  • 1 tsp ground turmeric;
  • 4 tbsp. l sunflower oil.

Homemade chicken roast recipe:

1. Wash the meat in running water and cut into pieces (cubes). Take a shallow frying pan, pour a little oil into it and place it on the stove. Place the chicken fillet and fry on both sides for 2-3 minutes. Then cover the pan with a lid and give the meat the opportunity to simmer in its own juices.

2. The most suitable dish for roasting is a cauldron. If you don’t have one, then a pan with thick walls will do. Pour a spoonful of oil. Transfer the chicken fillet from the frying pan to a saucepan (cauldron). Turn on the heat and sprinkle the meat with turmeric. Cover the dish with a lid.

3. Peel, wash the carrots and cut into medium-sized slices. You can simply grate it. Heat a frying pan with oil, put carrots in it. It should be lightly fried.

4. Now we need to peel the onion, chop it and send it to stew along with the carrots.

5. Remove the peel from the potatoes. Wash the pulp with water and cut into cubes.

6. The fried onions and carrots must be transferred to a cauldron. Add more oil to the pan and fry the potato pieces in it. As soon as they acquire a golden hue, you can turn off the heat and place the food in the cauldron. Place the frying pan in the sink. We won't need it anymore.

7. Mix all the ingredients in the cauldron. Add some water. Salt. Add peppercorns, bay leaves and other spices. Cover with a lid. We time it for 15-20 minutes. This is how long it takes for the potatoes to fully cook. And he is one of the main ingredients.

Simple recipe. Roast in Russian

Ingredients (per serving):


We cut the pre-prepared and washed chicken carcass into several parts (30-40 g each). Fry until half cooked using cooking oil. Place the meat in a clay pot. Cut the onion into half rings, sauté and add to the chicken. Pour it all over with sour cream and tomato sauce. Place in the oven, preheated to 180 degrees. Simmer for 25-30 minutes. At the very end, add chopped nuts, raisins and spices. Salt. The dish is served in pots, into each of which you need to add chopped herbs. You can cook chicken roast with mushrooms using the same method. In any case, it will turn out very tasty and satisfying.

Jewish roast recipe

Products:

  • ½ tsp baking soda;
  • chicken legs - 3 pieces;
  • 500 g white onion;
  • 50 ml sunflower (refined) oil;
  • spices.

How to cook Jewish chicken roast:

1. Wash the legs with water and cut into large pieces.

2. Peel the onion and chop it. You'll need a lot of it. It is advisable to use the white variety. And all because it is juicier and not so aggressive.

3. Pour oil into a deep frying pan. As soon as the bottom heats up, add the onion and fry it. Stir the pieces. Next, sprinkle them with baking soda. Reduce the heat to low. Cover the frying pan with a lid. Let the onion simmer for 5-7 minutes. During this time it should acquire a pleasant caramel color.

4. Now you can lay out the chicken pieces. Sprinkle them with pepper and salt. Turn up the heat a little, setting it to medium. Turn the pieces of meat over to the other side. Cover with a lid. The chicken should simmer for about 40 minutes. The finished dish is laid out on plates. It is served hot, garnished with chopped herbs.

Roast recipe with cheese

Required Products:

Preparation:

1. First you need to peel and finely chop the onion.

2. Pour oil into a deep frying pan. Once it starts to sizzle, you can add chopped onion. Fry it for 1-2 minutes.

3. Cut the chicken fillet into pieces and place it on the onion. The meat is fried until half cooked. Then add sliced ​​mushrooms to it. Pour in ½ cup of water. Simmer for 15-20 minutes. The liquid should completely evaporate.

4. The resulting mass must be salted and then placed in a ceramic form.

5. You need to prepare another frying pan, a smaller one. It is needed for frying flour. The surface of the pan must be clean and dry. As soon as the flour is slightly browned, you should add cream (of any fat content) and butter. Mix all this thoroughly using a whisk.

6. Pour the sauce into the mold with the mixture. Sprinkle chopped herbs and grated cheese on top. Baking time in the oven is 10 minutes (at a temperature of 180 degrees).

Holiday recipe

Ingredients:

  • 20 ml vegetable oil;
  • 5-6 potatoes;
  • two medium-sized carrots;
  • 100 ml broth or plain water;
  • one large onion;
  • 600-700 g chicken fillet;
  • spices (for example, nutmeg, paprika, dry mustard).

Cooking roast chicken with potatoes:

1. Wash the meat and cut into medium-sized pieces (2x3 cm).

2. Peel the potatoes. Wash thoroughly and cut into cubes. The same should be done with carrots. In this case, there is no need to grate it. However, there is an important rule: carrot cubes should be slightly smaller than potato cubes. Peel the onion and chop it.

3. Place vegetables and chicken in the sleeve. Add spices, water and a little vegetable oil. Gently mix the ingredients, being careful not to touch the cellophane. We close the bag with a special clamp and pierce it with a thin needle in 2-3 places. Baking time - 45-50 minutes (at 180 degrees). Place the finished dish into portioned plates, sprinkle with chopped herbs and pour over the sauce that formed while the roast was in the oven.

Afterword

Roast chicken with potatoes is a delicious and easy-to-prepare dish. Your husband and children will definitely appreciate both the culinary masterpiece itself and your efforts.

I offer you, dear readers, a delicious roast chicken. Cooking a delicious roast is not difficult, but the preparatory process takes a lot of time. The roast can be prepared on a weekend, and this dish is also worthy of a holiday table.

To make a roast, the first step is to prepare the chicken. I used chicken thighs, but you can use any parts or cut up a whole chicken. I cut the thighs in half. Place chicken in a bowl and sprinkle with seasoning.

Heat sunflower oil in a frying pan and fry the chicken parts on all sides. Dice the onion and grate the carrots. When the chicken is fried, add the onion and reduce the heat so that the onion does not fry, but simmers.

Then add the carrots and simmer until the onion is transparent. Salt the chicken and remove from heat.

Peel and cut the potatoes into large slices.

Heat the butter in a clean frying pan and fry the potatoes in it. It is enough for a crust to appear on the potatoes.

Place chicken with onions and carrots in a deep pan.

Then place the potatoes on top. Fill the contents of the pan with hot water so that the potatoes are three-quarters covered. Add bay leaf, cumin and peppercorns to the pan. Cook for 20 minutes, covering the pan with a lid.

To make a delicious gravy for roast, proceed as follows: pour one glass of liquid from the pan, add soy sauce to it. Put garlic in the pan where the potatoes were fried, warm it up a little for aroma, then add flour and fry, stirring well. Pour the gravy from the glass, stir well so that the flour does not form lumps, cook for 1 minute.

Return the gravy to the roast and cook for another 5 minutes.

Serve roast chicken generously sprinkled with parsley.

Bon appetit!