Chicken roast is a tasty, satisfying and rather economical dish. It is very simple to make it, even an inexperienced housewife will cope with this task. You can cook the roast in a pan, pan, slow cooker or oven.

Roast chicken in a pan on the stove

To cook a roast of chicken with potatoes in a pan, you need dishes with dense walls, otherwise the dish may burn.

For cooking you will need:

  • 1 kg of chicken;
  • 8-10 potatoes;
  • 2 onions;
  • 1 carrot;
  • tomato paste;
  • filtered water;
  • salt;
  • seasonings for chicken and potatoes;
  • Bay leaf.

Procedure:

  1. Peel the potatoes, cut into large pieces, season with salt, spices, pour in a little vegetable oil, mix thoroughly.
  2. Grind onions, carrots and send to be passaged until soft.
  3. Cut the chicken and put in vegetables, add salt and seasonings, cook until golden brown.
  4. Put meat and vegetables in a saucepan, add potatoes and a few bay leaves, pour the tomato paste diluted in water and simmer under the lid until cooked.

Serve the roast chicken hot, sprinkled with finely chopped herbs.

With potatoes in a slow cooker

To cook roast chicken in a slow cooker, you can take any parts of the bird: drumsticks, thighs or wings.

In the process, you will need products:

  • 350 g of chicken;
  • 500-600 g of potatoes;
  • bulb;
  • carrot;
  • 300-400 ml of boiled water;
  • salt and seasoning.

Work sequence:

  1. Wash the chicken, cut and dry, send to the multicooker bowl for 5-7 minutes, setting the frying mode.
  2. Peel carrots, onions and potatoes.Finely chop the onion, chop the carrots on a grater, cut the potatoes into cubes.
  3. Add onions and carrots to the meat, salt, season with spices and fry for another quarter hour.
  4. Put potatoes in a slow cooker, pour boiled water and cook in a quenching mode for at least half an hour.

On a note. The finished dish should stand, serve on the table 10-15 minutes after completion of the appliance.

Home-made recipe

Traditionally, the home-cooked roast is cooked in the oven by placing the ingredients in a high-walled form.

For work you will need:

  • 600 g of chicken;
  • 10-12 potato tubers;
  • 2 onions;
  • 2 carrots;
  • 3-4 tomatoes;
  • garlic;
  • greenery;
  • broth or purified water;
  • salt and seasoning.

Sequencing:

  1. Divide the chicken into small pieces, mix with salt and spices.
  2. Coarsely chop the potatoes, salt, season with spices, crushed garlic and finely chopped herbs.
  3. Peel onions and carrots, chop and simmer in a pan until soft.
  4. Cut the tomatoes into slices, add to the roasting and simmer on the fire for a few more minutes.
  5. In a greased form, put the potatoes, then the meat, and put the vegetable frying on top.
  6. Pour purified water or broth into the dish and put in the oven.

The roast will be ready when the liquid evaporates and the potatoes become soft.

Juicy Roast with Potted Chicken

You can cook the roast at home in pots by adding green peas and sour cream to the main components.

For cooking you will need:

  • chicken fillet;
  • potatoes;
  • bulb;
  • carrot;
  • green pea;
  • sour cream;
  • broth or boiled water;
  • salt and seasoning.

Order of preparation:

  1. Wash the chicken and cut into strips.
  2. Peel the onion, carrots and potatoes. Cut the onion into half rings, grind the carrots, chop the potatoes into cubes or semicircular slices.
  3. Pour a little vegetable oil at the bottom of each pot and lay the dish in layers, not forgetting to add salt. First comes the potato, then the meat, green peas, carrots and onions.
  4. Put in each serving a tablespoon of sour cream, pour water so that it covers the components, and send the pots to the oven.

Roast in pots with chicken will be ready in about an hour and a half.

With mushrooms

Mushroom lovers will surely enjoy this roast.

The following products will be required for cooking:

  • 500 g of chicken;
  • 500 g of mushrooms;
  • 8-10 potatoes;
  • bulb;
  • 100 ml cream;
  • 100 ml of filtered water;
  • a few bay leaves;
  • salt and seasoning.

Cooking sequence:

  1. Peel the mushrooms, cut and fry with onions until soft, do not forget to salt.
  2. Cut potatoes into large slices, cut chicken into portions.
  3. Place the prepared components in a greased refractory form, add seasonings, bay leaf, pour cream, water and put in the oven.

On a note. Roast with mushrooms according to this recipe can be cooked not only in the oven, but also on the stove, taking dishes with thick walls.

Hearty dish in a cauldron

If there is a cauldron among the kitchen utensils, you can make a delicious and satisfying roast with eggplant in this dish.

For cooking you will need:

  • 450-500 g of chicken;
  • 5-6 potato tubers;
  • 3 eggplants;
  • bulb;
  • 2 carrots;
  • several garlic cloves;
  • tomato paste;
  • boiled water;
  • salt and seasoning.

Sequencing:

  1. Peel the onions, carrots, garlic, chop and pass to the cauldron on vegetable fat.
  2. Divide the chicken into portions, and when the vegetables are soft, add it to the cauldron, seasoning with salt and spices.
  3. When the chicken is lightly browned, add the eggplant, cut into cubes, and then simmer over medium heat for 5-7 minutes.
  4. Cut potatoes into large slices, add to the roast, pour the tomato paste diluted in water and simmer under the lid until cooked.

Before serving, the finished dish must be infused. After that, put it on plates, sprinkle with fresh herbs and serve for dinner.

Roast chicken in a pan

If there is no cauldron or pot with thick walls, you can make a roast with chicken in a pan.

For cooking you will need:

  • 350-400 g of chicken;
  • 4-5 potatoes;
  • bulb;
  • carrot;
  • several bell peppers;
  • hot peppers optional;
  • tomato paste;
  • boiled water;
  • salt and seasoning.

Sequencing:

  1. Grind the onion with a knife, grate the carrots, chop the bell peppers in half rings.
  2. Send the vegetables to the pan and fry them, and when they become soft, add the pieces of chicken, salt, and spices.
  3. Peel the potatoes, cut into slices and put into the roast after the chicken has browned.
  4. Pour tomato paste diluted with water into the dish, cover and simmer on the stove until the potatoes are soft.

A few minutes before removing the dishes from the fire, you can sprinkle the dish with chopped cilantro or basil.

Cooking in Tomato Sauce

Delicious and satisfying will be chicken roast in tomato sauce with zucchini.

The following products are required for cooking:

  • 450 g of chicken;
  • 5-6 potatoes;
  • small zucchini;
  • 2 onions;
  • carrot;
  • 3-4 large tomatoes;
  • a few cloves of garlic;
  • hot peppers;
  • salt and seasoning.

Procedure:

  1. In a pan with thick walls, put the chicken, sliced ​​in portions, sprinkle with salt and spices, fry until golden brown.
  2. Add chopped onions, carrots and garlic in a pan, and when the vegetables are softened, add the diced tomatoes and continue cooking, sprinkling tomato sauce with hot pepper.
  3. Cut potatoes and zucchini into semicircular slices or square pieces, and then send to chicken.
  4. Pour tomato sauce into the roast, add water if necessary and simmer under the lid until the potatoes are soft.

Serve in deep plates, sprinkled with plenty of tomato sauce.

Unusual recipe with lemon and garlic

Lemon juice combined with garlic will give the chicken a piquant flavor and aroma.

In the process, you will need the components:

  • 500 g of chicken;
  • 5-7 potato tubers;
  • half a lemon;
  • 4-5 cloves of garlic;
  • a bunch of greenery;
  • some olive oil;
  • butter;
  • broth or boiled water;
  • salt and seasoning.

Order of preparation:

  1. Wash chicken, let dry and cut into pieces.
  2. Peel the potatoes and cut into semi-circular slices.
  3. Mix the prepared ingredients, add salt, seasonings, melted butter and put in a refractory dish.
  4. Pour the roast with broth and send to the oven to bake.
  5. While preparing chicken and potatoes, finely chop the greens, crush the garlic cloves with a press and season the ingredients with lemon juice and olive oil.
  6. When the roast is ready, pour it over the resulting sauce and leave it in the oven for a few more minutes.

Roast according to this recipe can be cooked not only in the oven, but also in a cauldron, in a saucepan or in a pan.

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