Chicken and Potato Roast Ingredients
- Chicken legs 3-4 pieces
- Potato 600-700 grams
- Onion 1 piece
- 2 carrots
- Garlic 5-6 cloves
- Vegetable oil 50 grams
- Salt to taste
- Ground black pepper to taste
- Main ingredients
- Portion 3-4
A pan with a thick bottom, a wooden spatula, a kitchen knife, a garlic press, a knife for peeling vegetables, a cutting board, disposable paper towels, a deep plate, kitchen potholders for hot dishes.
Cooking roast with chicken and potatoes:
Step 1: prepare the legs.
Chicken legs first need to be defrosted, for this it is enough to leave them at room temperature for a while. After the meat is washed, cutting off excess skin. Wipe clean chicken with paper towels. After that, you can either cut each leg along the joint, making the portioned pieces smaller, or leave everything as it is. In this case, this does not affect the taste of the dish.
Step 2: prepare the potatoes.
Peel the potato, not forgetting to clean out the eyes and cut the growths. Rinse the roots from the skin, rinse under warm running water, and then chop them with large cubes or a thick straw, depending on your preference.
Step 3: prepare the onion.
Remove the husk from the onion by cutting off the unnecessary tips. Cut the ingredient into small pieces with a slightly damp kitchen knife.
Step 4: prepare the carrots.
Peel the carrots, and then rinse in exactly the same way as the potatoes. Cut each vegetable across in half, separating the thin and plump halves. The first cut into rings, and the second cut into halves, but already along and crumble in a semicircle.
Step 5: prepare the garlic.
Peel the garlic cloves and chop using a special press or using a regular grater.
Step 6: cook the roast with chicken and potatoes.
Heat the vegetable oil at the bottom of the pan and place chicken legs in it. Cook them over medium heat until an appetizing, crispy crust forms on both sides. Then pour the onion to the legs, add pepper, salt and fry another 5-7 minutes. Then pour the fried ingredients into a clean plate, and wipe the bottom of the pan with disposable paper towels, removing the remaining oil.
Put potato slices in an empty and clean pan, mixing them with carrots, and put chicken legs and onions on vegetables. It remains only to pour water in such a way that it covers all the ingredients and turn on the medium heat. Bring the contents of the pan to a boil, then salt and pepper again, if you think it is necessary. Cook the roast with chicken and potatoes for 30-40 minutes, or until meat and vegetables are completely cooked. Once the dish is ready, remove it from the heat and add crushed garlic, mix well. Try salt and other spices, if everything is in abundance, then just leave the roast to infuse for 10 minutes before you start serving it.
Step 7: serve the roast with chicken and potatoes.
Hot roast with chicken and potatoes is served at the dining or dinner table. No side dish is needed, because stewed vegetables along with meat perfectly fulfill this obligation. You can add to your taste, perhaps, sour cream, tomato sauce or mayonnaise, as well as offer a couple of slices of fresh bread or rolls to the dish.
Enjoy your meal!
- At will, carrots can be fried along with onions and legs. This is especially true for those who do not like the taste of boiled carrots.
- In the summer, whenever possible, diversify the roast chicken, adding a few bunches of fresh herbs or arrows of onion and garlic.
- For taste, you can add various seasonings for chicken or a bouillon cube to the dish, if you want.
- If you do not have a suitable pan, then first separately in a pan, fry the chicken legs with onions, and then continue cooking in a regular pan.