Oven baked chicken and chips - 10 of the most delicious recipes

Oven-baked chicken and potatoes are prepared in a variety of ways, many of which have long been unsurpassed culinary classics passed down from generation to generation. Usually we bake the whole chicken or in pieces together with potatoes when we want to feed the whole family quickly, tasty and inexpensively, and so that there is also "for later" left. We have selected 10 of the most delicious chicken and potato recipes for you so that you will surely find the one that you like! The first recipe with a photo step by step.

Delicious chicken with French fries

Cooking time: 1.5 hours.

Servings: 4-6

This recipe for delicious chicken and potatoes in French is so simple, and the dish turns out to be so incredibly tasty that you wonder how it is even possible with such a small list of ingredients and such minimal efforts of the cook, because it is mainly the oven that cooks! We offer you a recipe with step by step photos.

• 
  Separate the chicken breast from the bone, and cut the resulting fillet into small pieces, beat off with a culinary hammer, and salt and pepper on top, set aside.
• 
  Wash the potatoes, peel, rinse again and cut into circles or into halves of 0.3-0.5 cm thick circles, no more.
• 
  Grate the cheese.
• 
  Chop the onion randomly: into rings, half rings or cubes.
• 
  Cut the tomatoes into slices the same thickness as the potatoes.
• 
  On a baking sheet greased with vegetable oil, spread the potatoes in one layer, salt and pepper it, put the chicken fillet on top, then a layer of onion, and on it - circles of tomatoes. Grease the dish with mayonnaise in an even layer. Sprinkle with grated cheese on top. And to make it juicier, you can grease it with mayonnaise a little.
• 
  Bake, depending on the oven, for 1 hour at a temperature of 180-190 degrees (at the beginning, preheat the oven to 200 degrees, and then reduce the heat). Eat delicious French chicken and fries hot.

Bon Appetit!

Whole chicken with potatoes on a baking sheet

Chicken with potatoes on a baking sheet, cooked in the oven according to this recipe, has a very appetizing crust, but inside it turns out to be incredibly juicy! The aroma from this dish is inimitable due to fresh garlic and fresh or dried rosemary.

Ingredients:

• Chicken - 1 kg.
• Potatoes - 0.5-0.7 kg.
• Onions - 2-3 pcs.
• Garlic - 1 head or to taste
• Plain black pepper - to taste.
• Seasonings for chicken to taste.
• Fresh or dry rosemary to taste.
• Ground coriander - to taste.
• Mayonnaise - 4-5 tablespoons
• Salt to taste.

Cooking process:

1. Rinse the chicken, remove the excess oily skin near the tail, divide into portions.
2. Chop the garlic finely.
3. In a large bowl, marinate the chunks in the chicken seasoning, be sure to add the rosemary, ground coriander and half of the chopped head of garlic. In addition, you can coat the pieces with mayonnaise, so they will be juicier.
4. Leave the chicken on the marinating table for 1-2 hours (the chicken can be marinated for several hours, for example, overnight, but then place it in the refrigerator).
5. Cut the onion into half rings.
6. Before baking, cut the peeled and washed potatoes into slices, combine with onions and the rest of the garlic, and add a couple of tablespoons of mayonnaise, salt and ground black pepper, mix well.
7. Place the potatoes on a greased baking sheet and the chicken pieces on top.
8. Heat the oven to 200 degrees, place a baking sheet there, after 10 minutes reduce the temperature to 190-180 degrees.
9. Bake the chicken and potatoes on a baking sheet until cooked for at least 1 hour. When the potatoes are ready, the chicken will be completely baked - this is proven!
10. Eat hot with fresh vegetables.

Bon Appetit!

Chicken with potatoes in the sleeve (baking bag)

Chicken and potatoes will turn out to be very tender and soft if you cook this dish in a sleeve or in a baking bag. This culinary device, made of special cellophane, prevents steam from escaping, which helps meat and vegetables to stew in their own juice, without burning or losing their juiciness.

Ingredients:

• Chicken - 1 pc.
• Carrots - 2 pcs.
• Onions - 2-3 pcs.
• Garlic to taste.
• Small potatoes - 8-10 pcs.
• Chicken seasoning to taste.
• Allspice peas - 4 pcs.
• Ground black pepper - to taste.
• Vegetable oil - 3-4 tablespoons
• Bay leaf - 2-3t pcs.
• Cloves in buds - 3-5 pcs.
• Salt to taste.

Cooking process:

1. Cut the chicken into portions in advance (or take only the legs and thighs), wash, dry, rub with salt and chicken spices.
2. If desired, the chicken pieces can also be coated with mayonnaise, ketchup and / or soy sauce.
3. Leave the chicken in a bowl on the table to marinate for at least 1 hour.
4. Next, peel the potatoes, onions and carrots, wash, cut the onions into half rings.
5. Cut the potatoes into slices or thick slices, and the carrots into bars or slices.
6. Chop the garlic, sprinkle them with potatoes mixed with carrots and onions.
7. Salt vegetables and pepper with ground pepper, mix with vegetable oil.
8. Place the vegetables in a roasting sleeve or bag at the beginning and chicken pieces on top.
9. Add cloves, allspice peas and bay leaf there.
10. Tie the sleeve on both sides, pierce it with a knife or fork in 3-4 places for steam to escape (if your sleeve is perforated on one side, you do not need to pierce it).
11. Put the sleeve with chicken and vegetables on a baking sheet and bake its contents for 1 hour (or a little more) at a temperature of 190-200 degrees.
12. Eat juicy chicken with potatoes, cooked in a sleeve or in a bag hot.

Bon Appetit!

A simple and delicious recipe in a pot in the oven

Chicken with potatoes in a pot is a completely simple to prepare, but very tasty hot dish. It is so self-sufficient that even if you serve only a pot of such yummy to your guests along with a cut of fresh vegetables and a few homemade pickles, consider that your dinner party is a complete success! The recipe is designed for 1 pot with a capacity of 0.5-0.7 liters.

Ingredients:

• Small potatoes - 2 pcs.
• Boneless chicken - 100-150 gr.
• Vegetable oil - 50 gr.
• Small carrots - 1 pc.
• Bulgarian pepper - 0.5 pcs.
• Small onion - 1 pc.
• Chicken broth - 70-100 ml.
• Salt to taste.
• Bay leaf - 1 pc.
• Cloves in buds - 2 pcs.
• Black pepper (ground) - to taste.
• Allspice peas - 2 pcs.
• Chicken seasoning to taste.

Cooking process:

1. Cut the chicken into small portions. If bones are found in the meat, they must be removed.
2. In warmed vegetable (you can use butter) oil, fry the chicken pieces until a beautiful crust appears, stirring occasionally. Do not bring the meat to full readiness.
3. Next, peel and cut the potatoes in small pieces.
4. Cut the onion into half rings, carrots and bell peppers into strips.
5. Onions with carrots and bell peppers can be fried a little in the oil left over from the chicken.
6. Put the meat on the bottom of the pot, salt and pepper.
7. Top with half the fried vegetables, then a layer of potatoes, then vegetables again.
8. Season each layer of vegetables and potatoes with salt and pepper, and at the end add cloves, sweet peas and bay leaves.
9. Pour hot chicken stock (or hot water) over everything so that at least 3 cm is left to the top of the pot.
10. Bake chicken and potatoes in a pot under a lid for at least 1 hour (temperature - 170 degrees). Place the pot in a cold oven and then turn on the fire.
11. Try the dish after an hour: if the potatoes are not baked, continue cooking.
12. Sprinkle the chicken with potatoes with chopped herbs and serve right in the pot hot.

Bon Appetit!

Step-by-step recipe for chicken with potatoes in foil

Chicken with potatoes in foil is most often prepared already cut into portions so that its meat bakes faster and better. To improve the taste of the dish, you can add companion ingredients such as carrots, champignons, onions, and for originality - even dried dried apricots or prunes. We offer you a basic recipe for chicken with potatoes in foil, and you improve it at your discretion.

Ingredients:

• Chicken legs or thighs - 0.6-0.8 kg.
• Potatoes - 1 kg.
• Onions - 2-3 pcs.
• Garlic to taste.
• Vegetable oil - 2-3 tbsp.
• Salt to taste.
• Ground paprika - to taste.
• Spices for chicken - to taste.

Cooking process:

1. Chicken legs, washed and dried, marinate in chicken spices, salt and dry ground paprika.
2. Leave the chicken to soak for 1 to 2 hours.
3. Next, peel the potatoes, cut in portions, salt and pepper, add ground paprika or any other spices, dried basil works well.
4. Add 2-3 tablespoons of vegetable oil, chopped onion in half rings and chopped garlic, mix well.
5. Put potatoes on a layer of foil, slightly oiled with vegetable oil, and on top - chicken legs, wrap the foil.
6. Put the foil "box" on a baking sheet and bake in an oven preheated to 200 degrees for at least 1 hour (10-15 minutes after heating, reduce the temperature to 180-190 degrees).
7. After an hour, unfold the foil on top, do it gently so that the juice from the bottom does not leak out.
8. Bake the dish without the foil until a beautiful crust forms on the chicken, the most convenient way to do this is to turn on the top heating.
9. Serve the chicken and potatoes in portions or in one large platter.

Bon Appetit!

Advice: chicken marinade can be absolutely anything. In addition to spices for chicken, salt and paprika, you can add soy sauce, mustard, honey, mayonnaise or sour cream, chopped garlic, dried rosemary, etc.

Pie with chicken and potatoes in the oven

Chicken and potato pie in combination with puff pastry cooks quickly, as the ready-made frozen dough is used. The most delicious thing here is the juicy filling. If you wish, you can add a little more meat and less potatoes to the filling, or vice versa. And if you add such a spice as zira (cumin) to the filling, your pie will acquire amazing oriental notes. Try it!

Ingredients:

• Puff pastry - 0.8 kg.
• Chicken fillet - 0.5 kg.
• Potatoes - 3-4 pcs.
• Onions - 2 pcs.
• Salt to taste.
• Zira - to taste
• Chicken seasoning to taste.
• Ground black pepper - 1 tsp.

Cooking process:

1. Chicken meat can be any, both from the breast and from the legs, it must be cut into small pieces.
2. Cut the potatoes into small cubes and cut the onions into half rings.
3. In a bowl, combine the meat with potatoes and onions, season with salt and spices to taste, do not forget about ground black pepper and cumin! In principle, these two spices are already enough; no other seasoning can be added.
4. Defrost the puff pastry, divide into two parts, where one part should be slightly larger than the second.
5. Roll out most of the baking dish to the size of a baking dish, put in a mold (grease it with butter) and leave the dough on the sides so that the sides are formed.
6. Lay out the filling and cover with a second layer of dough on top.
7. Nicely join the edges of the bottom and top layers of the dough together to make a completely covered cake.
8. Make a small round steam hole in the center of the cake.
9. Use a fork to prick the top of the cake in several places to prevent the crust from swelling.
10. Bake the pie for about 35-40 minutes in an oven preheated to 180 degrees.
11. Serve the chicken and potato pie hot.

Bon Appetit!

Advice: 15 minutes before the end of baking, you can take the cake out of the oven, brush it with whipped yolk and send it back to the oven - this way it will acquire a beautiful golden color.

Whole chicken with potatoes

Whole chicken with potatoes baked in the oven is a delightful version of dinner in a close home circle, when you so want something tasty, hot and meaty, but at the same time not difficult to prepare. The best way to bake the whole chicken with the potatoes is in the large baking sleeve.

Ingredients:

• Chicken - 1 pc.
• Potatoes - 0.5 kg
• Garlic to taste.
• Onions - 2-3 pcs.
• Apple - 1 pc.
• Salt to taste.
• Spices for chicken - 2 to taste.
• Ground black pepper - to taste
• Turmeric - 2-3 tablespoons
• Sunflower oil - 3 tablespoons

For the sauce:

• Mustard - 1-2 tsp
• Soy sauce - 3-4 tablespoons
• Pomegranate juice - 2 tablespoons
• Tomato sauce - 1 tbsp
• Honey - 1 tsp

Cooking process:

1. Dry the chicken well inside and outside with a paper towel, if necessary, cut off excess oily skin near the tail and excess skin from the neck.
2. Rub your bird with chicken seasonings and salt, let it marinate for at least 2-3 hours, or better all night in the refrigerator, in a container under the lid. To make the chicken a beautiful yellow color, add a few tablespoons of turmeric to the seasoning.
3. Peel the potatoes shortly before baking and cut them into long wedges.
4. Cut the onion into half rings, finely chop the garlic.
5. Sprinkle the potato wedges with garlic, salt, black pepper, pour a few tablespoons of vegetable oil and stir.
6. Put apple slices from one apple into the belly of the chicken, without core and seeds, sprinkled with sugar. If you want, coat the apple slices with honey in advance - it will be even tastier!
7. First put the bird in the baking sleeve, and distribute the potatoes around it in an even layer.
8. Tie the sleeve on the other side and prick it with a fork, knife, or toothpick in several places to keep it from swelling with steam.
9. Make chicken sauce by mixing honey, tomato, and soy sauces with mustard and pomegranate juice in a bowl (use pomegranate sauce if available). The amount of ingredients for the sauce can be decreased or increased as you wish.
10. After the chicken and potatoes are baked for 40-50 minutes at 190 degrees, cut the sleeve off the chicken, and leave the potatoes under the sleeve.
11. Spread the sauce over the chicken and continue baking until tender, so the chicken will have a delicious, delicious crust!
12. The whole chicken with potatoes will be ready, depending on its size, in 1-1.5 hours.
13. Eat juicy, mouth-watering crispy chicken, cut into hot portions.

Bon Appetit!

Chicken legs with potatoes and mushrooms in the oven

It would not be an exaggeration to say that oven-baked chicken with potatoes and mushrooms is one of the most common and beloved homemade dishes. It is good because it requires minimal hassle, and the result is excellent! Instead of champignons, you can add here any forest mushrooms that need to be boiled in advance.

Ingredients:

• Chicken legs - 4 pcs.
• Potatoes - 800 gr.
• Champignons - 300 gr.
• Sour cream - 4-6 tablespoons
• Ketchup - 2 tablespoons
• Seasoning for potatoes - to taste.
• Chicken seasoning to taste.
• Allspice peas - to taste.
• Bay leaf to taste.
• Salt to taste
• Garlic to taste.

Cooking process:

1. Divide the chicken legs into 2 parts. You can take only thighs or shins, but then there should be more than 4 of them.
2. For the sauce, combine ketchup (or tomato paste) with sour cream, season with pepper and salt to taste, and chopped garlic.
3. Grate chicken pieces well with sauce
4. Coarsely chop the washed mushrooms, add to the chicken and leave to marinate for at least 1 hour.
5. Wash the peeled potatoes, dry them, cut them into thick circles or slices.
6. Before cooking, brush the potatoes with the sauce left over from the chicken, season with potato spices, add a few laurel leaves and allspice peas if desired.
7. Put the spiced potatoes in a deep baking dish or on a baking sheet slightly oiled with vegetable oil.
8. Put the chicken with mushrooms on the potatoes, brush with the rest of the sauce.
9. Bake chicken with potatoes and mushrooms in the oven preheated to 180-190 degrees for 1 hour (or a little more, depending on which portion of potatoes and chicken is cooked).
10. Put the finished hot dish on portioned plates and sprinkle with chopped herbs.

Bon Appetit!

Juicy chicken fillet with potatoes, cheese and tomatoes

Pieces of juicy chicken fillet with a golden brown crust of aromatic cheese ... What could be tastier ?! Oven baked chicken with potatoes, cheese and tomatoes is simple, but at the same time satisfying, original and even delicious. The recipe below will make it easy for you to prepare an amazing lunch or dinner for both your family and guests.

Ingredients:

• Potatoes - 6-8 pcs.
• Chicken fillet - 2-4 pcs.
• Tomatoes - 2-3 pcs.
• Garlic to taste.
• Salt to taste.
• Cheese - 50-100 gr.
• Onions - 1-2 pcs.
• Kefir - 1 tbsp.
• Ground black pepper - to taste.
• Chicken seasoning to taste.
• Vegetable oil - 3-5 tablespoons

Cooking process:

1. Already finished chicken fillet (or breast cut into fillets), wash and dry, divide into several parts across the fibers and lightly beat.
2. Salt the fillet and grate with seasonings for chicken, you can sprinkle with fresh chopped or dry garlic for flavor.
3. Marinate the chicken fillet with garlic in kefir, pouring it so that the kefir completely covers the chicken.
4. Marinate the chicken fillet for exactly two hours in a bowl under cling film or under a lid; you do not need to put it in the refrigerator. During this time, kefir will perfectly soften the meat, and when baked, it will turn out not only delicious, but amazingly tender!
5. 20 minutes before baking, cut the peeled potatoes into slices no more than 0.5 cm thick.
6. Cut the onion into half rings, and the tomatoes into slices or thin slices.
7. Lubricate a baking sheet with a small amount of oil, put potato slices on it, salt them on top and sprinkle with black pepper to taste.
8. Sprinkle the potatoes on top with onions.
9. The next layer is marinated chicken fillet (you do not need to wash it from kefir, just drain the excess).
10. Cover the fillet layer with tomato circles and sprinkle with grated cheese.
11. If desired, the cheese can be coated on top with the marinade left over from the chicken or low-fat mayonnaise.
12. Chicken with potatoes, cheese and tomatoes in an oven preheated to 200 degrees, baked for about 1 hour. After 10-15 minutes, you can lower the temperature to 190 degrees so that the cheese does not bake quickly and the meat does not remain raw.
13. Check the readiness of the dish by potatoes, if it is soft, then the whole "casserole" is ready.
14. Chicken with potatoes, cheese and tomatoes is especially tasty when not too hot, but cooled down a little.

Bon Appetit!

Chicken baked with potatoes and mayonnaise and garlic

It is very easy to cook in the oven such a hearty, nutritious and, of course, delicious dish like chicken with potatoes and mayonnaise and garlic. Due to mayonnaise, in which chicken pieces are marinated in advance, the meat becomes soft, juicy and just melts in your mouth! If you want to try a new taste of chicken, then marinate it in mayonnaise along with garlic and soy sauce.

Ingredients:

• Chicken - 0.5-0.7 kg.
• Potatoes - 0.8-1 kg.
• Spices for chicken - to taste.
• Spices for potatoes - to taste.
• Garlic - 5 cloves, or to taste.
• Vegetable oil - 2-3 tablespoons
• Salt to taste.
• Mayonnaise - 3-4 tablespoons

Cooking process:

1. Prepare the chicken by cutting the whole carcass into portions (or buy separately the drumsticks and thighs, or just the breast).
2. Wash and dry the meat, thighs and pieces of breast can be poked with a knife so that the marinade gets inside better.
3. Pass the garlic through a press, mix with mayonnaise, salt and chicken spices (if not, then add ground black pepper, ground allspice, ground coriander).
4. With the resulting sauce, grate the chicken pieces and send them to marinate for several hours in the refrigerator, you can also overnight. If you are short on time, leave the chicken in the sauce on the table, covered, for at least 1-2 hours.
5. Shortly before preparing the dish, boil the potatoes until they are half cooked (potatoes can be cooked either peeled or in a peel, which will then need to be removed).
6. Cut the cooled potatoes into circles or into 4 pieces lengthwise, sprinkle with potato spices, you can add dried or fresh chopped garlic and dill.
7. Lubricate the form with vegetable oil, put the potatoes in one layer, and the pickled chicken on top.
8. Bake the dish for about 40 minutes (plus or minus 5-10 minutes, taking into account the peculiarities of the oven). Temperature - 180-190 degrees.
9. Next, remove the foil and bake the chicken under the grill for another 5-7 minutes to get a beautiful crust.
10. Serve the finished dish hot, sprinkle with chopped herbs.

Bon Appetit!

Advice: according to the same recipe, you can bake a chicken with potatoes in the sleeve, but you do not need to boil the potatoes in advance. Cooking time in the sleeve at the same temperature is 60-70 minutes.