Roast chicken with potatoes recipe. Roast chicken with potatoes Roast chicken in the oven with vegetables

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 any shape: slices, cubes, pucks. Finely chopped potatoes will lose their shape and become boiled when frying and stewing.

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 and 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 is a tasty, filling and quite economical dish. It is very simple to make; even an inexperienced housewife can cope with this task. You can cook the roast in a saucepan, frying pan, slow cooker or oven.

To cook roast chicken and potatoes in a pan, you will need dishes with thick walls, otherwise the dish may burn.

For cooking you will need:

• 1 kg chicken;
• 8-10 potatoes;
• 2 onions;
• 1 carrot;
• tomato paste;
• filtered water;
• salt;
• seasonings for chicken and potatoes;
• Bay leaf.

Procedure:

Peel the potatoes, cut into large pieces, season with salt and spices, pour in a little vegetable oil, mix thoroughly.

Chop the onion and carrots and sauté until soft.

Cut up the chicken and add to the vegetables, add salt and seasonings, cook until golden brown.

Place meat and vegetables in a pan, add potatoes and a few bay leaves, pour in tomato paste diluted with water and simmer under the lid until tender.

Serve the roast chicken hot, sprinkled with finely chopped herbs.

With potatoes in a slow cooker

To prepare roast chicken in a slow cooker, you can use any part of the bird: drumsticks, thighs or wings.

During the work you will need the following products:

• 350 g chicken;
• 500-600 g potatoes;
• bulb;
• carrot;
• 300-400 ml of boiled water;
• salt and seasonings.

Sequence of work:

Wash the chicken, cut and dry it, place it in the multicooker bowl for 5-7 minutes, setting the frying mode.

Peel carrots, onions and potatoes. Finely chop the onion, chop the carrots, cut the potatoes into cubes.

Add onions and carrots to the meat, add salt, season with spices and fry for another quarter of an hour.

Place the potatoes in the slow cooker, add boiled water and cook in the stew mode for at least half an hour.

On a note. The finished dish should stand and be served 10-15 minutes after the appliance has finished operating.

Homemade recipe

Traditionally, home-style roasts are prepared in the oven by placing the ingredients in a high-sided pan.

To work you will need:

• 600 g chicken;
• 10-12 potato tubers;
• 2 onions;
• 2 carrots;
• 3-4 tomatoes;
• garlic;
• greenery;
• broth or purified water;
• salt and seasonings.

Sequencing:

Divide the chicken into small pieces, mix with salt and spices.

Coarsely chop the potatoes, add salt, season with spices, crushed garlic and finely chopped herbs.

Peel the onions and carrots, chop and simmer in a frying pan until soft.

Cut the tomatoes into slices, add to the roast and simmer for a few more minutes.

Place the potatoes in a greased dish, then the meat, and place the roasted vegetables on top.

Pour purified water or broth into the dish and place in the oven.

The roast will be ready when the liquid has evaporated and the potatoes are soft.

Juicy roast chicken in pots

You can cook home-style roast in pots by adding green peas and sour cream to the main ingredients.

For cooking you will need:

• chicken fillet;
• potato;
• bulb;
• carrot;
• green pea;
• sour cream;
• broth or boiled water;
• salt and seasonings.

Preparation procedure:

Wash the chicken fillet and cut into strips.

Peel the onion, carrots and potatoes. Cut the onion into half rings, chop the carrots, chop the potatoes into cubes or semicircular slices.

Pour a little vegetable oil into the bottom of each pot and lay the dish in layers, not forgetting to add salt. First comes the potatoes, then the meat, green peas, carrots and onions.

Place a tablespoon of sour cream in each serving, add water so that it covers the ingredients, and place the pots in the oven.

The pot roast chicken will be ready in about an hour and a half.

With added mushrooms

Mushroom lovers will definitely love this stir-fry.

To prepare the dish you will need the following products:

• 500 g chicken;
• 500 g mushrooms;
• 8-10 potatoes;
• bulb;
• 100 ml cream;
• 100 ml filtered water;
• several bay leaves;
• salt and seasonings.

Cooking sequence:

Peel the mushrooms, chop and fry with onions until soft, not forgetting to add salt.

Cut the potatoes into large slices, cut the chicken into portions.

Place the prepared ingredients in a greased refractory dish, add seasonings, bay leaf, pour in cream, water and place in the oven.

On a note. Roast with mushrooms according to this recipe can be cooked not only in the oven, but also on the stove, using dishes with thick walls.

Nourishing dish in a cauldron

If you have a cauldron among your kitchen utensils, you can make a tasty and satisfying roast with eggplants in this dish.

For cooking you will need:

• 450-500 g chicken;
• 5-6 potato tubers;
• 3 eggplants;
• bulb;
• 2 carrots;
• several garlic cloves;
• tomato paste;
• boiled water;
• salt and seasonings.

Sequencing:

Peel the onions, carrots, garlic, chop and place in a cauldron to sauté in vegetable fat.

Divide the chicken into portions, and when the vegetables become soft, add it to the cauldron, seasoning with salt and spices.

When the chicken is browned, add the diced eggplants and simmer over medium heat for 5-7 minutes.

Cut the potatoes into large slices, add to the roast, pour in tomato paste diluted with water and simmer under the lid until tender.

Before serving, the finished dish must be steeped. After that, arrange it on plates, sprinkle with fresh herbs and serve for dinner.

Roast chicken in a frying pan

If you don’t have a cauldron or thick-walled pan, you can roast chicken in a frying pan.

For cooking you will need:

• 350-400 g chicken meat;
• 4-5 potatoes;
• bulb;
• carrot;
• several bell peppers;
• hot pepper optional;
• tomato paste;
• boiled water;
• salt and seasonings.

Sequencing:

Chop the onion with a knife, grate the carrots, cut the bell peppers into half rings.

Place the vegetables in a frying pan to fry, and when they become soft, add chicken pieces, salt, and spices.

Peel the potatoes, cut into slices and add to the roast after the chicken has browned.

Pour tomato paste diluted with water into the dish, cover with a lid and simmer on the stove until the potatoes become soft.

A few minutes before removing the pan from the heat, you can sprinkle the dish with chopped cilantro or basil.

For preparation you will need the following products:

• 450 g chicken;
• 5-6 potatoes;
• small zucchini;
• 2 onions;
• carrot;
• 3-4 large tomatoes;
• several cloves of garlic;
• hot peppers;
• salt and seasonings.

Procedure:

Place chicken cut into portions into a thick-walled pan, sprinkle with salt and spices, and fry until golden brown.

Simmer chopped onions, carrots and garlic in a frying pan, and when the vegetables soften, add diced tomatoes and continue cooking, sprinkling the tomato sauce with hot pepper.

Cut potatoes and zucchini into semicircular slices or square pieces, then add to the chicken.

Pour tomato sauce into the roast, add water if necessary and simmer, covered, until the potatoes are soft.

Serve in deep bowls with plenty of tomato sauce.

Unusual recipe with lemon and garlic

Lemon juice combined with garlic will give the chicken a piquant taste and aroma.

During the work you will need the following components:

• 500 g chicken meat;
• 5-7 potato tubers;
• half a lemon;
• 4-5 cloves of garlic;
• a bunch of greenery;
• a little olive oil;
• butter;
• broth or boiled water;
• salt and seasonings.

Preparation procedure:

Wash the chicken, let dry and cut into pieces.

Peel the potatoes and cut into semicircular slices.

Mix the prepared ingredients, add salt, seasonings, melted butter and place in a fireproof container.

Pour the broth over the roast and place in the oven to bake.

While the chicken and potatoes are cooking, finely chop the greens, crush the garlic cloves with a press and season the ingredients with lemon juice and olive oil.

When the roast is ready, pour the resulting sauce over it and leave in the oven for a few more minutes.

Chicken with potatoes is a completely ordinary dish on our tables, although it is always tasty and desirable. Such simple, satisfying and affordable food for every day, loved by many since childhood, when there were not so many foreign products and ingenious dishes in our country. Today I propose to combine chicken legs and the simplest and most inexpensive vegetables that are in every home in one large cauldron to get a deliciously tasty and aromatic roast chicken with potatoes, which will undoubtedly appeal to all family members.

If you involve your household in peeling potatoes, then this dish is not at all difficult to prepare, and the end result is a huge portion of roast that can feed your family for several days. Meat and side dish in one pan - what could be more convenient for a busy housewife? But happiness does not lie in convenience alone, but also in gratitude to your loved ones for such a seemingly simple, but at the same time incredibly tasty home-cooked food. After a long stew, the chicken becomes especially soft and falls off the bone on its own. Soaked in the juice of stewed vegetables, it becomes so aromatic and tender that it simply melts in your mouth. And potatoes in a rich, sweetish vegetable sauce with notes of oriental spices serve as an excellent side dish for tender chicken meat.

Homemade roast chicken and potatoes prepared using this simple recipe is a great solution for a delicious family lunch or dinner!

Useful information How to cook roast chicken - a recipe for homemade roast in a cauldron with chicken and potatoes with step-by-step photos

INGREDIENTS:

• 1.2 kg chicken legs
• 2 medium onions
• 1 large carrot
• 2 kg potatoes
• 200 g tomato sauce or 2 tbsp. l. tomato paste
• 3 - 4 teeth. garlic
• 150 ml vegetable oil
• salt to taste
• spices (1 tsp sweet paprika, 1 tsp dried dill, 1/2 tsp basil, 1/2 tsp cumin, a pinch of ground black pepper)

COOKING METHOD:

1. In order to cook roast chicken with potatoes, first prepare all the necessary vegetables. Peel the onion and cut into thin half rings.

2. Peel the carrots and grate them on a coarse grater.

3. Peel the potatoes and cut into medium cubes, but not too finely, otherwise they will quickly boil and turn into porridge.

4. Heat vegetable oil in a large thick-walled saucepan or cauldron, add onions and fry for about 10 minutes over medium heat until golden brown.

5. Add aromatic spices (except black pepper), stir and heat for 3 minutes. A carefully selected combination of spices gives this dish a specific spicy taste.

6. Add grated carrots and cook over low heat for 10 minutes.
7. Wash the chicken legs, dry them slightly, sprinkle with salt and ground black pepper and place in a cauldron with the vegetables, cook for 15 minutes over medium heat, stirring occasionally. You can also use a whole chicken for this dish, cutting it into small pieces first.

8. Add tomato sauce (ketchup) or tomato paste, mix well and cook for 5 minutes. For this dish, you can use any neutral-tasting ketchup (I prefer Heinz classic) or tomato sauce of your choice (Italian sauce or basil sauce work well).

9. Pour in a glass of cold water and bring to a boil.

10. Place salted potato cubes on top without mixing them with the contents of the cauldron.

11. Simmer the roast chicken over low heat, covered, for 30 - 40 minutes until the potatoes are ready. The cooking time for potatoes depends on the variety, so you need to periodically check the dish to prevent it from overcooking. At the end of cooking, add chopped garlic and after a minute remove the pan from the stove.

12. Gently mix the finished roast and let it brew under the lid for 15 - 20 minutes.


Hearty, aromatic and melt-in-your-mouth roast chicken with potatoes is ready!

Meat stewed with vegetables is one of the most popular dishes of Slavic cuisine. As a rule, beef, lamb or pork are used to prepare roast, but the dish is just as good with poultry. Homemade chicken roast can be prepared from pure fillet, bone-in breast, thighs or wings - in any case, the meat will be very juicy and the vegetable side dish will be appetizing.

How to cook chicken roast

A novice cook, reading the name of this dish, will think that a roast is prepared by frying foods. In fact, meat and vegetables are subjected to prolonged simmering over low heat. Traditionally, the dish is prepared using clay pots or a cauldron. This cookware, due to its thick walls and bottom, ensures that the optimal temperature is maintained for simmering meat. However, Russian roast can also be prepared in a saucepan, oven, or even a slow cooker.

Preparing Ingredients

There are roasts made from chicken fillet, thighs, legs, and wings of a bird. The main condition is that the meat must be fresh, without tight veins, otherwise the taste of the dish will not be the same. Potatoes are usually used as additional ingredients, but meat with the addition of zucchini, eggplant, mushrooms, tomatoes or sweet peppers will be no less aromatic. To give the dish a piquant touch, the meat can be marinated in advance in mustard, tomato sauce, and aromatic spices.

Homemade roast with chicken - recipe

There are many options for preparing such a lunch. Roast is prepared in different countries of the world. There are recipes that came to the CIS from the East, Israel and even Morocco. Lovers of classic taste can cook homemade roast chicken. Those who want to save time will definitely like the option of using a multicooker. Try and master simple recipes.

With chicken and potatoes in the oven

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 156 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

This treat can be prepared in a cauldron, a large frying pan with a thick bottom, or a roasting pan, but a roast with chicken and potatoes in the oven will not be so greasy. This is a classic recipe with a simple set of ingredients. To get a complete meal, you only need potatoes and meat, but if you want, you can add some other vegetables to the chicken roast, for example, Brussels sprouts or green peas.

Ingredients:

• ham – 4 pcs.;
• potatoes – 10 pcs.;
• sour cream – 6 tbsp. l.;
• ketchup – 2 tbsp. l.;
• mustard – 1 tbsp. l.;
• hard cheese – 50 g;
• garlic – 4 cloves.

Cooking method:

Wash the ham, cut it into two parts.

Mix half a portion of garlic and sour cream, add spices.

Brush the prepared mixture onto the hams. Let it brew for 20 minutes.

Place the preparations on a baking sheet.

Mix the remaining sour cream, ketchup, mustard. Add garlic to the filling.

Add potatoes to the meat, season with sour cream.

Place grated cheese on top.

Place the pan in the preheated oven for 45 minutes.

With vegetables

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

Very often, in addition to potatoes, other products are added to meat, for example: zucchini, tomatoes, mushrooms, sweet peppers. If you want to make a delicious stir-fry with vegetables, take the time to properly cut and add vegetables. So, carrots will retain their color and aroma if they are not grated, but cut into slices. Cabbage and other instant vegetables should be added at the very end: otherwise they will boil and become tasteless.

Ingredients:

• butter – 4 tbsp. l.;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• tomatoes – 2 pcs.;
• bell pepper – 2 pcs.;
• poultry – 800 g;
• squash – 2 pcs.

Cooking method:

Wash and peel onions, carrots, tomatoes, peppers, squash. Cut the carrots and onions into large cubes and lightly fry the pieces.

We cut all other vegetables, mix with prepared carrots and onions, add spices.

We cut up the bird. Fry the pieces of meat in a frying pan until golden brown.

In each pot we place a piece of butter, meat, and vegetables on top.

Add some water. Place in the oven for 30-45 minutes.

In a saucepan

• Time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 160 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

If you don’t have heavy dishes at hand, you can use a regular saucepan with high sides. If you have time to make rich meat broth, then it is better to use it for pouring instead of hot water. There is another secret to the spicy aroma: dissolve one chicken cube in hot water. Otherwise, how to cook a hearty roast with chicken and potatoes in a pan is described in the recipe.

Ingredients:

• thighs – 1 kg;
• potatoes – 1 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• butter – 3 tbsp. l.;
• soy sauce – 2 tbsp. l.;
• bay leaf – 2 pcs.;
• garlic – 3 cloves;
• wheat flour - ½ tbsp. l.

Cooking method:

Rinse the thighs and dry with a towel. Place in a bowl and season.

Fry the meat on all sides until golden brown.

Add coarsely chopped onion and carrots to the fried chicken, reduce heat to low.

In a clean frying pan, fry the potatoes until lightly browned.

Place the meat with onions and carrots on the bottom of the pan.

Place potatoes on top and add hot water. Cook with a lid on.

10 minutes before the end, pour 1 cup of broth from the pan.

Add soy sauce and garlic through a press.

Warm the gravy for flavor, add flour and mix well.

Pour the gravy over the roast chicken and cook for another 5 minutes.

With chicken fillet and potatoes

• Time: 1 hour 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 150 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

Very juicy with light citrus notes, roast chicken breast with the addition of lemon is obtained. This recipe uses new potatoes for garnish. You just need to rinse it well. If new potatoes are not in season, you can use already fallen root vegetables. For flavor, you can add crushed garlic or a little herbs to the food before frying.

Ingredients:

• lemon – 2 pcs.;
• new potatoes – 600 g;
• rosemary – 2 sprigs;
• chicken fillet – 1 kg;
• garlic – 3 cloves.

Cooking method:

Cut the meat into large cubes, marinate in the juice of one lemon with spices and olive oil for 15 minutes.

Wash and cut the potatoes into slices; since they are young, you can leave the skins on.

Place the ingredients in a baking dish and top with lemon slices and rosemary for flavor.

Place the pan in the preheated oven for about an hour.

With mushrooms

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

This roast is baked in an unusual way - in a frying pan with a creamy sauce. To retain all the juices in the meat, cover the pan with a lid or seal it with puff pastry as directed in the recipe. Brush the top of the dough with yolk, then the crust will be golden and crispy. It can be used instead of bread, breaking off pieces and dipping in aromatic gravy.

Ingredients:

• boiled breast – 400 g;
• onion – 1 pc.;
• mushrooms – 200 g;
• tomatoes – 2 pcs.;
• Bechamel sauce base;
• hard cheese – 200 g;
• yolk of 1 egg;
• puff pastry – ½ part of the package.

Cooking method:

Fry the mushrooms in hot oil until tender.

Add breast pieces to them, simmer for 2-3 minutes.

Prepare the base for the Bechamel sauce.

Add cheese and cook until completely dissolved.

Place meat and mushrooms in a frying pan and place tomato slices on top.

Pour the sauce over the ingredients. Seal the pan with puff pastry.

Brush the top of the dough with yolk. Place the pan in the oven for 20 minutes.

In pots

• Time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

Home-style roast chicken with potatoes does not have a spicy taste or citrus notes and is prepared from familiar ingredients. However, this recipe is especially popular because of its unusual presentation. Meat and vegetables are simmered inside clay pots and served in them. It adds a festive feel to a normal, everyday dining atmosphere.

Ingredients:

• fillet – 300 g;
• carrots – 1 pc.;
• tomatoes – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• mushrooms – 100 g;
• bell pepper – 1 pc.

Cooking method:

Lightly fry the fillet with mushrooms and onions.

Cut all vegetables into thin slices, add pepper or other spices.

Place potatoes and carrots at the bottom of the pot. Place meat on top.

Cover the food with slices of tomatoes, bell peppers and finely chopped garlic.

Fill each pot halfway with water.

Cover the pots with a lid and place in the oven for 1 hour.

Serve the roast hot right in the pot.

Recipe for roast chicken with potatoes in a slow cooker

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

Using a multicooker, the dish is prepared in the “Stew” mode. The simmering time depends on the size of the pieces of meat and its youth. It is better to simmer homemade chicken longer - 1.5-2 hours; for store-bought broilers, 40-60 minutes is enough. If your kitchen assistant does not have a “Stew” mode, it can be replaced with the “Soup” program. If this mode operates slowly, the food will also simmer.

Ingredients:

• ham – 1 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 1 kg;
• tomato paste – 1 tbsp. l.

Cooking method:

Cut the hams into pieces.

Peel the vegetables, cut into cubes, finely chop the onion.

On the display, set the “Frying” mode for 10 minutes. Fry the chicken until golden brown.

Add onions and carrots to the meat, cook until the vegetables are soft.

Then add potatoes, tomato paste, spices.

Pour in warm water so that it completely covers the vegetables.

For roast chicken, set the "Stew" program.

Homemade roast in a frying pan

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

This recipe is also called Jewish meat, all because this dish is very popular among Israelis. From a seemingly meager list of ingredients, a very tasty dish is obtained. Its secret lies in adding soda to the onion. This ingredient not only enhances the taste of the onion sauce, but also affects the color of the meat, making it very close to caramel. This roast chicken is served with green pea puree or a side dish of stewed vegetables.

Ingredients:

• thighs – 4 pcs.;
• onions – 1-2 pcs.;
• soda – ½ tsp.

Cooking method:

Cut the thighs at the joint and season. Leave to marinate for 10 minutes.

Peel the onion and finely chop. Fry in a frying pan until translucent, after sprinkling with baking soda.

Place the meat on the prepared onion bed and reduce the heat to medium.

Simmer roast chicken for 40 minutes.

With zucchini

• Time: 1 hour 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

The main difficulty in preparing this lunch option is choosing the right zucchini. Choose those vegetables that have soft, light green skin - this sign indicates the youth of the product. It is desirable that the zucchini be smooth, without visible external damage. There is no need to further process the vegetables, but to enhance the taste, you can marinate the fillet with spices in advance.

Ingredients:

• fillet – 700 g;
• onions – 4 pcs.;
• vegetable oil – 20 ml;
• boiled mushrooms – 600 g;
• new potatoes – 6 pcs.;
• zucchini – 600 g;
• bell pepper – ½ piece;
• garlic – 3 cloves.

Cooking method:

Lightly fry the chicken fillet with mushrooms.

Add onions and spices. Then add bell pepper and garlic.

Sauté vegetables and meat for another 5 minutes.

Place potato cubes and salt. Fry for 10 minutes, stirring occasionally.

Add zucchini to the slow cooker.

Close the lid and finish cooking the dish.

• Time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 140 kcal.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

To prepare the dish, you can use any seasonally available vegetables. The lunch will turn out to be unusual if you use eggplants for garnish. To prevent vegetables from becoming bitter, it is advisable to marinate them with salt for 5-10 minutes or use imported products. Imported eggplants, although they do not have such a pronounced taste, do not require additional processing manipulations.

Ingredients:

• breast – 500 g;
• eggplant – 1 pc.;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• garlic – 3 cloves;
• mushrooms – 100 g;
• carrots – 1 pc.

Cooking method:

Cut the chicken into pieces.

Peel and cut the vegetables: potatoes into cubes, onions into half rings, eggplants with mushrooms into small pieces, carrots into rings.

First place chicken pieces into the multicooker bowl, then potatoes, carrots, mushrooms, eggplants and onions.

Close the lid, select the “Extinguishing” program on the display.

Serve the finished roast chicken hot with fresh herbs and sour cream.

To make the finished dish really tasty, you need to know a few subtleties of preparation:

• fresh tomatoes, mushrooms, sweet peppers should be placed in front of the potatoes;
• chicken meat goes perfectly not only with standard seasonings, but also with oregano, turmeric, marjoram, hops-suneli;
• You can additionally serve tomato, sour cream, and garlic sauce with roast chicken.

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