Chicken fried in the oven with potatoes. How long to bake chicken and potatoes in the oven

A sudden visit from your beloved mother-in-law, a spontaneous party, a celebration in the family circle... For such an occasion, every housewife needs a set of dishes that will become a lifesaver when there is complete time pressure and the absence of extraordinary products in the refrigerator. With snacks, the matter is clear - the choice here is enormous. But what to do with something hot? Chicken with potatoes in the oven - chic option, of course, if you have a suitable broiler. Chicken meat with vegetable side dish, and even better - the carcass of a young but mature chicken is a dietary product. It is almost not fatty, but at the same time not dry, its proteins are easily digestible, and its calorie content is only 190 kcal. Compare with pork - 360 kcal or beef - 220 kcal. At the same time, prices for broilers are several times lower than for “elite” pigs and cows.

For marinade No. 1:

any soy sauce - 100 grams;
honey - 50 grams;
dry ginger - 1.5 tsp;
white or black sesame seeds - 2 tbsp;
saffron - 1 tsp. (can be replaced with curry, paprika).

For marinade No. 2:

hot water - 1 liter;
sea salt - 150 gr.;
granulated garlic - 2 tsp;
lemon or lime juice - 3 tbsp;
favorite spices for poultry - to taste.

Recipe No. 4. Fermented chicken breasts

You will need:

chicken breasts on the bone - 2 pcs. (about 800 grams);
young potatoes - 6–7 pcs.;
favorite vegetables (onions, carrots, zucchini) - 100 grams each;
tomatoes - 3 pcs.;
vegetable oil - 25 gr.;
favorite spices - to taste.

To stuff chicken with potatoes in the oven, take:

garlic - 2–3 cloves;
parsley and dill - 1/3 bunch each (without stems);
sour cream - 150–200 grams.

This chicken with potatoes in the oven sour cream sauce It turns out very tender, almost stewed, but much tastier. If you're on a diet, it's definitely worth a try.

Recipe No. 5. Chicken drumsticks with country potatoes

It is not necessary to make a bird with new potatoes in the oven exclusively healthy; you can sometimes allow yourself something harmful, but tempting. We take:

New potatoes baked in the oven with chicken until golden brown are the king of any table. You can make several sauces for it - garlic, tomato, mayonnaise... Get creative, pamper your family and feed them delicious and healthy dishes without much time investment.

We hope you were pleased with the article and would be very grateful if you leave your opinion about the recipe. You will help other users decide on the choice of dish.

Calories: Not specified
Cooking time: 90 min

Preparation time: 20 min
Cooking time: 60 - 70 min

Chicken with potatoes baked in the oven will become a great option for lunch or dinner. Delicious and easy to prepare chicken with tender aromatic meat and a beautiful golden brown crust. With the right temperature conditions The chicken meat will be well baked, tender and juicy, and the crust will be appetizing and golden brown. We also recommend watching how it’s prepared.

Ingredients:
- chicken – 2 kg;
- potatoes – 6 pcs.;
- garlic – 4-5 cloves;
- salt, pepper, spices - to taste;
- greens - for decoration.

How to cook with photos step by step

1. To cook a whole baked chicken, you first need to heat the oven to 200 degrees.

2. Process the chicken, remove excess, wash well, rinse the inside and let the chicken dry, because Dry chicken will better absorb salt and spices.

3. Peel the potatoes, wash and cut into large slices.

4. Dry the potato wedges with a paper towel and add salt and spices to taste.

5. Peel the garlic, cut the cloves into slices.

6. Stuff the chicken with garlic cloves, making shallow cuts with a knife. (photo 5)

7. Then rub the chicken with salt, spices, add your favorite seasonings and pepper. For convenience, all spices, salt and pepper can be mixed in a separate container, while maintaining the proportions. It is important to rub the chicken not only on top and inside, but also under the skin. This way you will not only get delicious golden brown crust, but also delicious aromatic meat. After rubbing, let the chicken rest.

8. Tie the chicken legs with a thick thread. This way, whole chicken baked with potatoes will better retain its shape. After baking, the thread must be removed.

9. Place the chicken and potatoes in a baking dish. To meat juices Evenly distributed throughout the carcass and the meat was not dry, you should place the chicken in a baking dish, breast side down.

10. Place the chicken in the oven and bake for 60-70 minutes at 200 degrees. If the oven is electric, bake in a mode in which all heating elements (upper and lower) and the fan are running. This will distribute the heat evenly throughout the oven.

Homemade chicken takes a little longer to bake than store-bought chicken, because... domestic chicken meat is somewhat denser.

11. While baking, periodically baste the chicken with the resulting juice. Monitor the temperature and, if necessary, reduce it to 180 degrees. To prevent the potatoes from burning, you can cover them with foil during the baking process, remove the foil at the end and let the potatoes brown. You can get a particularly crispy and golden-brown crust on the chicken by turning on the “Grill” mode a few minutes before the end of baking. If this function is not available in your oven, you can brush the chicken with honey at the end of baking. The honey caramelizes, making the crust crispy.

12. Ready chicken, baked whole with potatoes, garnish with herbs. Serve immediately.

We recommend preparing it the same way

This is a recipe for cooking poultry with potatoes in the oven. I already have one of the articles that talks about, But today I wanted to somehow diversify this recipe, and I decided to add one more to it delicious ingredient- mushrooms.

It's mushroom season now. And this year, after the hot summer, all the mushrooms are growing at once - both summer and autumn. I usually make this dish with porcini mushrooms, but today I decided to make it with saffron milk caps. Moreover, we just collected them fresh. They salted it and preserved it. But you also need to take your soul away and eat something delicious!

In principle, you can cook this dish with any mushrooms: fresh, frozen, wild mushrooms, champignons with oyster mushrooms, and even salted or

The dish turns out very beautiful and appetizing, so you can easily prepare it for the arrival of guests for any occasion. Or you can please your family and cook it for family dinner, just like I did. Why wait for an official holiday when you can arrange it just like that, whenever you want!

Chicken with potatoes and mushrooms in the oven

We will need:

chicken legs – 8 pieces
potatoes – 6-7 pieces
mushrooms – 300 gr
cheese -150 gr
spices
salt, ground black pepper - to taste
vegetable oil – 2 tbsp. spoons
boiled water -0.5 cups

Preparation:

I am preparing a dish from chicken legs, but you can make it from different parts. Thighs, wings, and breast will do. Or you can just cut it whole into portioned pieces and cook from them.

The only important thing is that the pieces are approximately the same size so that everything cooks evenly. And of course, if you are preparing for the arrival of guests, it is advisable to take identical pieces so that it is convenient for guests to serve equal portions.

1. Rinse the pieces and dry with a paper towel. The skin, if desired, can be removed or left - as you wish. It is clear that without skin, the dish will turn out to be completely dietary.

2. Salt and sprinkle with spices. You can take specially prepared chicken spices for this, which are sold in the store. Or you can make a mix yourself. I mix crushed cumin and coriander, add paprika and oregano. I season how to prepare it, I already told you in one of the articles.

3. Rub salt and spices into the skin. Season to taste and leave to marinate for 30 minutes.

4. While the meat is marinating, let’s prepare other products. Wash and peel the mushrooms. If these are saffron milk caps, like mine, then you just need to rinse them with water and remove forest debris. If these are boletus or aspen boletuses, then they need to be cleared of dark plaque from their stems. Remove the skin from the butternut cap.

If the mushrooms are large, then they need to be cut into fairly large pieces. large pieces. I have beautiful, medium-sized mushrooms, and that’s why I leave them whole.

5. Place water in a saucepan. As soon as the water boils, place the saffron milk caps there. Add salt to the water and cook the mushrooms for 5 minutes. No need to cook anymore. This way they will retain their color, and the taste will not go into the water. When boiling, do not forget to remove the foam.

If we use other mushrooms, then you can first fill them cold water and then put it on the fire. After the water boils, add salt and boil them for 10 minutes, constantly skimming off the foam.

Saffron milk caps are very tender mushrooms, and therefore there is no need to subject them to long boiling. But this will not harm other mushrooms at all.

6. After the mushrooms have been boiled, drain the water and drain the mushrooms in a colander. Let the water drain.

7. Peel the potatoes, wash and dry. Cut into very thin slices, 0.3 mm thick.

8. Prepare the mold and grease it from the inside with vegetable oil. I use glass mold. It is not very large in size, and is just perfect for preparing a family dinner. If you are preparing this dish for the arrival of guests, you can use a large baking sheet. But it is better to take it with high sides. The dish will be multi-layered.

9. Place the first layer of potatoes slightly overlapping. Pour a little vegetable oil into your palm and sprinkle it on top. Lubricate the next sliced batch with the oil that is left on your hands. Don't let the goodness go to waste.

10. Place a second layer of this second batch on top of the first. Drizzle it with oil again. We do this so that it does not stick together during baking.

11. And then we lay out a third layer, which we also spray with oil. Pour half a glass boiled water. Steam will form from the water and the dish will cook as if it were steamed.

We also lightly sprinkle it with a mixture of prepared spices. You can use the same spices that you have already used. Or you can sprinkle the mixture provencal herbs for taste and aroma.

12. Place the legs beautifully on top of this layer.

13. Place mushrooms in between. Since my mushrooms are whole, it turns out very beautifully. And even at this stage, the appetite is in earnest. And I’m not the only one, my husband walks around the kitchen in circles and asks more than once - when are we going to have dinner?!

14. To ensure that the dish is well baked and not overcooked, cover it with a sheet of foil. In this case, the baking temperature inside the mold will increase, and a steam effect will be created. And the dish will cook faster, will be tastier and healthier, and will remain juicy and aromatic.

15. Preheat the oven to 180 degrees. We place a form with content in it. Close the oven door and forget about it for 45 minutes.

16. Shortly before the end of this time, grate the cheese on a medium grater.

17. After the allotted time, take out the mold, remove the foil and try the potatoes. She must be completely ready. If you cut it thin enough, then it should be ready in all three layers. If you cut it thicker and it is a bit harsh, then cover the mold again with foil and let it “reach” for another 10-15 minutes until it reaches the desired state.

The legs should also be ready. If you pierce them with a knife, no pink juice should come out, and the cut should also not be pink.

As a rule, if the potatoes are already ready, then the meat is also completely ready!

18. Sprinkle the finished dish with cheese and put it in the oven again, but do not cover it with foil. Bake until golden brown cheese crust, approximately 15 minutes.

19. Take the finished dish out of the oven, cover it again with foil, the one that was removed. And let us rest and exchange juices and tastes. Then sprinkle with dill, which we do not cut, but tear directly into small pieces with our hands.

20. Serve on a serving plate, layered as it was baked - potatoes on the bottom, then chicken with mushrooms, and cheese on top. Try to lay everything out neatly so that appearance whetted my appetite! Although the smell in the kitchen is already such that no matter how you put all this beauty on a plate, it will all be eaten in an instant! Garnish with fresh chopped tomatoes and cucumber.

21. Eat with pleasure!

I really like this dish because it is prepared as simply as possible, but it turns out very, very tasty, aromatic, spectacular and attractive. Chicken legs or thighs, as well as fillets are now sold in every store and in every market. Moreover, the meat is always fresh, not frozen. I bought as much as I needed, cooked it and ate it!

And I can recommend it to you with all confidence - this is a dish that you absolutely must prepare. Even on holidays, even on weekdays. They say about this dish “cheap, but cheerful!” And I completely agree with this. It leaves no one indifferent! And I hope it doesn’t leave you either.

Bon appetit!

Potatoes and chicken are familiar, everyday foods. How to cook chicken with potatoes in the oven so that the dish turns out appetizing, tasty and healthy? We offer 5 best recipes that will help you do home menu more diverse.

A baking sleeve is an excellent device that allows you to cook delicious chicken without excess fat. Do you want to know how to cook chicken with potatoes in a sleeve for baking in the oven? Follow the instructions step by step. For this dish you will need:

1 kg of chicken (you can take drumsticks, breasts, wings, or simply cut the chicken into pieces of the same size);
1 kg of potatoes;
1-2 onions;
2-3 cloves of garlic;
salt and ground black pepper;
1 tbsp. l. mayonnaise or sour cream (optional);
baking sleeve and clamps.

Preparation:

Pass the garlic through a crush, mix with pepper and salt, and spread this mixture over the chicken pieces. If using breasts, add 1 tbsp to the seasonings. l. mayonnaise or sour cream for juiciness.
Peel the vegetables. Cut the potatoes into quarters and the onion into large half rings.
Salt the vegetable pieces and mix them with the chicken.
Pack the chicken and potatoes into a sleeve and secure the edges tightly with clamps.
Place the bundle on a baking sheet and place in the oven preheated to 200°C for 1 hour.
When the sleeve is puffed up, carefully poke a hole at the top to release excess steam. The hole should not be too large so that all the moisture does not evaporate - it is needed to make the dish juicy.
If you want the chicken to brown, after 45-50 minutes, open the sleeve and place the dish in the oven for another 10-15 minutes.
Take out the package and lay it out delicious chicken with potatoes on a large plate and sprinkle with fresh herbs.

Chicken in a sleeve with garlic

This recipe gives housewives room for imagination: you can add carrots, zucchini, and mushrooms to the chicken and potatoes. Using spices to your taste, you can give the dish Caucasian or oriental notes.

Tip: Do not add tomatoes when baking. They will produce too much juice and the dish will turn out watery.

Chicken with crispy crust

The secret ingredient for creating a crispy crust is a mixture of seasonings and vegetable oil. How to cook chicken with potatoes in the oven with a crispy crust? Follow the recipe for which you will need:

1 – 1.5 kg chicken (drums or thighs);
1 kg of potatoes;
2 – 3 cloves of garlic;
3 tbsp. l. vegetable oil;
salt, ground black pepper;
1 tsp. paprika;
dry herbs - dill, parsley, cilantro;
ceramic or cast iron cookware for baking;
baking parchment.

Chicken with crispy crust

Preparation:

Combine salt, pepper, paprika powder and dried herbs. Add chopped garlic and vegetable oil, stir.
Cut the chicken carcass into portioned pieces. You can use thighs or drumsticks, but it’s better not to use breast for this dish - it will turn out a little dry.
Coat the chicken pieces with the spicy oil mixture and set aside for half an hour so that the meat is saturated with salt and the aroma of the seasonings.
Peel the potatoes and cut into slices, like apples. Pour the herbed oil into the bowl with the potatoes and stir to coat the potato wedges with the seasoning.
Lay parchment in the baking container - it will prevent the potatoes from sticking to the bottom of the dish and it will be easier to clean.
Pour in the potatoes and level them along the bottom of the pan.
Place chicken pieces skin side up.
Place the pan in the oven preheated to 200° for 1 hour.
Remove the dish from the oven and prepare to serve.

Chicken legs with crispy crust

Attention! How crispy the chicken will be according to this recipe largely depends on the characteristics of the oven.

If the chicken doesn't seem brown enough, move it higher or turn on the grill. If it browns too quickly, reduce the heat to 180° and cover the chicken with parchment, and remove it 15 minutes before cooking.

Chicken in a pot

Braising in ceramic portioned pots allows you to present the dish beautifully on the table.

How to cook chicken in a pot in the oven with potatoes - a step-by-step recipe will teach you. For it you will need:

4 pots with a volume of 0.5 - 0.7 l;
400 g chicken fillet;
8 medium potatoes;
2 onions;
1 carrot;
2 tbsp. l. vegetable oil;
400 ml water or broth;
2 tbsp. l. sour cream;
2 cloves of garlic;
100 g cheese;
salt, pepper, bay leaf.

Chicken in pots with potatoes

Preparation:

Cut the fillet into cubes, sprinkle with seasonings and fry on vegetable oil. No need to fry until a crust forms. It is enough for the meat to turn white - this means that it will retain its juiciness.
Peel and chop the vegetables into cubes.
Fry carrots and onions.
Place in pots chicken fillet, then some onions and carrots. Place a layer of potatoes on top and again onions and carrots.
Pour broth or salted water into the pots.
Chop the garlic and mix with sour cream. Place a little of this mixture in each pot and cover with a lid.
Place the pots in cold oven. Set the temperature to 200° and cook for 1 hour.
15 minutes before cooking, open the pots, sprinkle the dish with grated cheese and continue baking. Check readiness by checking the softness of the potatoes.
Turn off the oven and let the pots sit in it for another 10 - 15 minutes. Then take it out and place it on a wooden stand.

Chicken with potatoes in a pot in the oven

You can serve this dish directly in pots, sprinkled with herbs.

Tip: To new pot not cracked, pour water into it, put it in a cold oven, heat it to 200° and turn it off. Do not remove the pot from the oven until it has cooled down. This “hardening” will help avoid cracking and leaking. And if the pot turns out to be defective, it is better to find out about it before you start cooking.

Whole chicken with potatoes

Ruddy chicken surrounded by crumbly potato slices - decoration family table. Step by step recipe with a photo will show how to cook a whole chicken with potatoes in the oven. For this you will need:

young chicken weighing 1 - 1.5 kg;
1 kg of potatoes;
half a lemon;
1 tsp. honey;
2 tbsp. l. vegetable oil;
salt, a mixture of peppers and paprika to taste;
2 cloves of garlic;
baking container and parchment.

Rosy chicken surrounded by crumbly potato slices

Preparation:

Combine salt, spices, garlic, oil, honey, and squeeze lemon juice.
Grease the chicken spicy mixture inside and out, leave to soak for an hour.
Peel and quarter the potatoes. Mix it with the remaining spice mixture. If it is not enough, add salt, pepper and oil. The potato slices should be coated with seasoning on all sides.
Tie the legs of the marinated chicken with strong thread. Cut the skin and tuck the tips of the wings into the slits. You can put chopped lemon inside the carcass - this will give the dish a special piquancy.
Line a baking dish with parchment and place the chicken, back side down, in the center.
Cover the carcass with potatoes.
Place the chicken and potatoes in the oven preheated to 200°.
The baking time is determined by the rule: how much the chicken weighs, how long it needs to be cooked. That is, a carcass weighing 1.5 kg needs to be baked for 1.5 hours.
Baste the chicken with its own juices periodically. If individual parts of the carcass are browned too much, cover them with parchment.
Remove the baked chicken from the oven and remove the string from the legs.

Tip: Do not use a large broiler or homemade chicken. They will bake for too long, and the potatoes will burn during this time.

Chicken with potatoes

Chicken in a can

This invention of Soviet housewives is tasty, healthy and easy to prepare. There is no need to add oil or water to this dish. Chicken and vegetables are stewed in own juice. detailed instructions will tell you how to cook chicken in a jar with potatoes in the oven Soviet recipe. For this you will need:

1 – 1.5 kg chicken;
1 kg of potatoes;
2 onions;
1 carrot;
1 tomato;
salt, black peppercorns, bay leaf;
three-liter jar and foil.

Chicken in a can

Preparation:

Cut the chicken into pieces large enough to fit through the neck of the jar and season with salt.
Peel the vegetables. Cut potatoes and tomatoes into slices, carrots into strips, and onions into half rings.
Place chicken and vegetables alternately in a dry jar. Salt each layer and add spices. The first and last layer should be pieces of poultry.
Cover the mouth of the jar with foil and place in a cold oven.
Turn on the heat to 180° and cook the chicken for 1.5 - 2 hours.
Turn off the oven and leave the jar inside for another half hour.
Get it ready dish and place it on plates. Sprinkle with herbs.

When prepared this way, the dish turns out juicy, but not greasy. The hardest part is not opening the oven too early when the smell of chicken is wafting through the kitchen.

Potatoes and chicken are simple products that are suitable for inclusion in the daily diet. However, if you know how to deliciously cook chicken and potatoes in the oven, you won’t be ashamed to serve them festive table. There are a lot of options for baking chicken with potatoes: according to some recipes, both chicken and potatoes are baked whole, according to others, one of them or both products are chopped. However, the cooking principles delicious dishes chicken and potatoes in the oven are almost identical.

Cooking features

Chicken baked in the oven with potatoes is one of the most simple dishes Even an inexperienced cook can prepare it. However, knowing some secrets will allow you to turn this everyday dish into a culinary masterpiece.

The meat of adult laying hens is not suitable for baking: it will be tough and dry, and it needs to be cooked for a very long time. It is better to take a mature chicken carcass. Its weight usually ranges from 1.4 to 1.6 kg.
Frozen chickens are less suitable for baking in the oven than chilled ones, and especially steamed ones. If you want to cook frozen chicken, you need to defrost it slowly, and then you need to marinate it for several hours. However, the marinade will not spoil meat that has not been frozen.
Potatoes don't cook as quickly as most other vegetables. Therefore, only new potatoes can be baked whole. Old potatoes must be cut into slices, slices or cubes. If potatoes are used as minced meat, they will first have to be boiled until half cooked.
If you want the form potato wedges was preserved and the chicken was not mixed with vegetables, then you can use next way: vegetables are placed on a baking sheet lined with parchment, a wire rack is placed above it, on which they are placed chicken thighs, drumsticks and wings - when baking chicken fat will drip onto the vegetables, they will be saturated with the aroma of chicken and will brown well.
Chicken breast is considered not the most suitable for baking with potatoes, since it contains practically no fat and makes the dish not juicy enough. However, the ban on using breast meat is automatically lifted if a rich sauce based on sour cream or mayonnaise is used.

When baking chicken with potatoes, you add not only sauce, but also various spices, other vegetables, mushrooms and even fruits. The method of preparation may also depend on the composition, although it won’t hurt to take the principles outlined as a basis in any case.

Chicken baked with new potatoes

chicken (whole) – 1.5 kg;
garlic – 4 cloves;
young potatoes – 1 kg;
mayonnaise – 50 ml;
dried basil – 5 g;
marjoram – 5 g;
pepper, salt - to taste.

Cooking method:

Wash and dry with a napkin chicken carcass.
Mix salt with pepper and herbs. Rub this mixture over the chicken inside and out.
Cut the garlic cloves in half or into 3 parts and stuff them into the chicken carcass.
Coat the chicken with mayonnaise.
Place foil on a baking sheet and place chicken in the center.
Wash the potatoes, peel them, cut each one in half or into quarters. If the potatoes are very small, then you don’t need to peel or cut them.
Place potato chunks or whole potatoes around the chicken.
Preheat the oven.
Cover the baking sheet with foil and place in the oven. Bake for an hour.
Remove the foil and cook the dish in the oven for another half hour.

Before serving, it is advisable to cut the chicken into portions. It should be served with baked potatoes. Almost any sour cream-based sauce is suitable as an addition.

Chicken stuffed with potatoes

chicken – 1.5 kg;
potatoes – 0.5 kg;
soy sauce – 50 ml;
honey – 35 g;
mustard (sauce) – 20 ml;
paprika – 5 g;
garlic – 3 cloves;
salt - to taste;
vegetable oil – 50 ml;
apple cider vinegar – 50 ml.

Cooking method:

Prepare the carcass by washing it well and pat dry with a towel.
Melt the honey, combine it with mustard, chopped garlic and soy sauce. Add half the paprika, a little salt. If desired, you can add finely chopped parsley, cilantro, basil, and celery.
Coat the chicken thoroughly with the resulting sauce and leave it in a cool place for an hour.
Wash the potatoes. Boil without peeling until half cooked. Peel, cut into cubes or bars.
Mix oil and vinegar, add salt, add remaining paprika, stir. Pour the mixture over the potatoes and leave them to marinate for at least 40 minutes.
Stuff the chicken with pickled potatoes.
Wrap the chicken in foil and place in the pan. Place in the oven for an hour. Set the temperature regulator to 180 degrees.
Carefully remove the foil. Return the pan with the chicken to the oven and bake it for the same amount of time.

The dish prepared according to this recipe has unique taste. Serve it better whole so that guests can appreciate it not only by taste, but also by sight. And it looks very appetizing.

Chicken breasts with potatoes and vegetables

chicken breasts (on the bone) – 0.8–1 kg;
young potatoes – 0.5 kg;
onion – 100 g;
carrots – 100 g;
zucchini – 0.2 kg;
tomatoes – 0.2 kg;
vegetable oil – 30 ml;
garlic – 2 cloves;
parsley – 20 g;
dill greens – 20 g;
sour cream – 0.2 l;
salt, spices - to taste.

Cooking method:

Peel the potatoes. Cut into circles 1–1.5 cm thick, place on a baking sheet and place in the oven preheated to 180 degrees for 15–20 minutes.
Wash the chicken breasts. Dry them with a towel. Make deep longitudinal cuts on both sides of each breast.
Chop the greens, pass the garlic through a press, mix them with sour cream, salt and spices.
Rub the breasts with the salt and pepper mixture.
Place half of the sour cream in the “pockets” in the breasts.
Secure the cut areas with toothpicks.
Wash and peel the remaining vegetables. Young zucchini does not need to be peeled.
Cut tomatoes and zucchini into circles 1 cm thick, carrots - twice as thin. Cut the onion into half rings.
Grease a baking dish and place potatoes, onions, carrots, zucchini, and tomatoes in it in layers. Grease everything with the remaining sour cream.
Place the breasts on top of the vegetables. Place in an oven preheated to 180 degrees. Bake for 40 minutes. If your oven has top and bottom heating functions, then first turn on the bottom heat for 25 minutes, then turn on the top heat.

This dish has low calorie content, so it will appeal to those who are committed to healthy eating.

Chicken with potatoes and champignons in the oven

chicken meat – 1 kg;
champignons – 0.8 kg;
potatoes – 1 kg;
sour cream – 150 ml;
cheese – 100 g;
salt, pepper - to taste;
vegetable oil - as much as needed to grease the mold.

Cooking method:

Peel the potatoes and cut into thin slices.
Grease a glass or ceramic dish with oil and place the potatoes in it.
Wash the chicken carcass, dry it, divide it into pieces and use a knife to separate the meat from the bones. Cut the meat into small pieces of arbitrary shape. If desired, you can use chicken fillet - it will be easier to cut. Lightly pound the chicken meat.
Salt and pepper the potatoes. Place chicken meat on it. It also needs to be salted and peppered.
Wash the champignons. Trying to keep them in water as little as possible, as they absorb moisture well. Wipe each mushroom with a napkin. Cut the mushrooms into thin slices. Cover the chicken with them.
Finely grate the cheese and mix it with sour cream. Cover the mushrooms with this mixture.
Turn on the oven and wait until the temperature reaches 180–200 degrees.
Cover the pan with a lid or foil and place in the oven. Cook for an hour.
Remove the lid and bake for another 15-20 minutes.

This dish can also be prepared in a sleeve by placing all the ingredients in it. True, in this case it will turn out less beautiful, but if you put it on plates before serving, it will be unnoticeable. But you won’t have to add oil and washing the mold will be easier.

Now you know how easy it is to cook chicken and potatoes in the oven. Despite the ease of preparation, this dish turns out very tasty and appetizing.