Family-Favorite Roast Chicken and Potatoes

A flavorful dish for the whole family. Try it too! Roast chicken with potatoes is a very satisfying and nutritious dish that any housewife can make. Meat and vegetables, which serve as a side dish, are fried together in a cauldron, simultaneously soaking in juices from each other. Delicious!
cook time: 1h
Ruby Colston
Family-Favorite Roast Chicken and Potatoes

Nutrition Facts (per serving)

155
Calories
10g
Fat
8g
Carbs
9g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 4 clove
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Potato 600 g
Parsley (bunch, can be replaced with other greens to taste) 20 g
Vegetable oil 5 tbsp
Paprika 1 tsp
bell pepper (large) 1 pc
Dill (bunch, can be replaced with other greens to taste) 20 g
Chicken thighs (without skin and bones) 600 g

Recipe instructions

Step 1

Step 1
How to make roast chicken with potatoes in a cauldron? Very simple. To begin, prepare the necessary ingredients according to the list. You can use chicken fillet from the breast or thigh of the bird. In addition to these spices, you can use your own to taste, for example, suneli hops, ground coriander, etc. You can replace or supplement the vegetables and spices specified in the recipe to taste.

Step 2

Step 2
Wash the chicken fillet, dry it and cut into medium pieces. If you are using frozen poultry, defrost it first on the bottom shelf of the refrigerator. Read about the intricacies of proper defrosting in the article at the link at the end of the recipe.

Step 3

Step 3
Place chicken fillet in a bowl. Add 1 tbsp. l. vegetable oil, half paprika, two pinches of ground black pepper and ½ tsp. salt. Stir and leave to marinate for 15 minutes.

Step 4

Step 4
Peel the potatoes and cut them lengthwise into 4-6 pieces.

Step 5

Step 5
Peel the bell pepper from seeds and stems and cut into cubes. Wash the tomato and cut into medium pieces.

Step 6

Step 6
Peel the onion and cut into half rings. Peel the garlic and chop finely.

Step 7

Step 7
Finely chop the dill and parsley with a knife. You can supplement or replace with other greens: cilantro, green onions, wild garlic, etc.

Step 8

Step 8
In a cauldron or thick-bottomed saucepan over medium heat, heat the remaining vegetable oil, add the chicken and fry, stirring, until golden brown. Transfer chicken to a plate. For information on how to choose the right vegetable oil, read the article, link at the end of the recipe.

Step 9

Step 9
Place the potatoes in the cauldron and fry, stirring, for 10-15 minutes until golden brown. Transfer the potatoes to a plate.

Step 10

Step 10
Place the onion in the cauldron and fry for 5 minutes.

Step 11

Step 11
Add bell pepper. Fry, stirring, for about 5 minutes.

Step 12

Step 12
Return the chicken and potatoes to the cauldron. Add tomatoes, garlic and herbs. Sprinkle everything with the remaining paprika, salt, pepper and mix.

Step 13

Step 13
Cover the cauldron with a lid and fry the chicken and vegetables for about 10 minutes until done. The exact braising time depends on the heat level of the stove, your cookware, the age of the bird and your preference.

Step 14

Step 14
Place the roast chicken and potatoes on plates and serve, garnished with fresh herbs. Bon appetit!

Additional rubrics

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