Baked Chicken with Potatoes and Vegetables

Elena Butuc

It's the fastest and most handy chicken recipe, my mother's favorite and one of the dishes even my husband cooks - it's that simple. Of course, most of the time I make the chicken legs version, but you can adapt it to any meat you prefer (just be careful to adjust the cooking time).

I really like to combine this chicken with oven roasted potatoes together with a salad or with delicious homemade pickles. It's very successful every time at any meal and even as a festive dish.

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Ingredients

Metric US

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Potatoes

1 kg

more or less, according to preferences

●

White onion

2 pieces

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Carrots

2 pieces

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Paprika

1 tbsp

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Ground black peper

0.25 tsp

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Salt

1 tsp

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Oregano

1 tsp

you can add any other spices, as you like

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Olive oil

100 ml

or other oil at hand

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Chicken legs

1 kg

1, even 2 kg, or chicken pieces, pork ribs, pork etc

Step by step

Step 1

Wash the chicken and season with salt, ground black pepper, paprika, a little oil and other favorite spices.

It will be even tastier if you coat the chicken with mayonnaise, but it's not mandatory.

Baked Chicken with Potatoes and Vegetables - Step 1

Step 2

Peel and wash the vegetables. Cut into medium pieces: potatoes into large cubes, carrots into rounds and onions into slices.

Place them in a deeper oven dish, pour over about 50 ml of oil, add spices - be careful, don't put much salt, it will harden the potatoes and they will take longer to cook.

Mix well with your hands or a spoon, to coat the veggies well with oil and spices.

Baked Chicken with Potatoes and Vegetables - Step 2

Step 3

In a large sheet, place the chicken pieces and arrange the vegetables in between. Bake in the oven for 1 hour at 200 degrees C.

If you have meat that requires longer cooking, cover the sheet with a lid or with foil. Bake covered for another 40-45 minutes, then remove the foil and keep in the oven until everything is browned.

Baked Chicken with Potatoes and Vegetables - Step 3

Step 4

After an hour, test the potatoes and the meat with a knife. If the blade enters easily like in butter, they are done and you can remove from the oven.

Allow the flavours to blend in and to cool slightly for 10-15 minutes at room temperature.