CHICKEN WITH VEGETABLES IN THE OVEN (BAKED, IN THE SLEEVE): RECIPES

In many families, poultry meat accounts for more than half of the total protein intake. It is caused not only by the healthy properties of chicken (diet, good digestibility), but also by its relatively low cost and speed of cooking.

Chicken cooked in the oven with vegetables is the perfect combination of flavors and preservation of healthy properties. With this kind of heat treatment you will not have to use a lot of fat, which is important for those who watch their figure.

Chicken baked in the oven with eggplants and cauliflower

Ingredients:

1 young broiler;
3 pinches seasoning sumach;
pepper to taste;
4-6 cloves of garlic;
3 tablespoons of olive oil;
3 tablespoons of tomato paste;
2 teaspoons of natural apple cider vinegar;
3 young eggplants of milk ripeness;
1 medium cauliflower;
bunch of dill;
sea salt, sugar.

Cooking time will be 3 hours 30 minutes. The calorie content of a dish per 100 grams is 115 kcal.

Cooking process:

Cook the marinade for the chicken. Garlic cloves pass through the masher, add seasoning sumah, black pepper, sea salt, sugar, tomato paste, vinegar and half a spoon of olive. Mix everything thoroughly;
Rinse the chicken carcass, remove all traces of viscera and feathers. Cut with a sharp knife in the breast and in this form (expanded book) lay on a chopping board. Cover with cling film and carefully beat off with a hammer. Then, with an effort to press on the carcass with your hands, trying to give it the most flat shape;
Grease the chicken carcass with the marinade, put in a deep mold and leave to marinate for a couple of hours;
Take a deep frying pan with a removable handle, grease, heat, put the marinated chicken back and down and fry for a quarter of an hour under a press (cover with a plate and set on top, for example, a saucepan with water), and then turn it over, repeat the procedure from the other side;
Prepare eggplants and cabbage. Wash young eggplants, remove tips and peduncles, cut into thin rings (about 0.5 cm), salt. Boil the cauliflower in boiling salted water, disassemble the forks into single petioles;
Cover the fried chicken in a pan with eggplant slices and cabbage, add a glass of water, sprinkle the eggplants and cabbage stalks with olive oil, and bake in the oven until cooked;
Decorate the dish with fragrant dill sprigs.

The recipe for cooking chicken with vegetables in the sleeve

Required Products:

1 medium bird carcass;
2 cloves of garlic;
hops-suneli seasoning;
8-9 potato tubers:
3 medium onions;
salt and pepper to taste.

Cooking time - from one to one and a half hours. Calorie dishes per 100 grams - 140 kcal.

Whole baked chicken with vegetables in the oven is prepared as follows:

Rinse the chicken thoroughly under running water;
Garlic cloves peel and finely chop;
Rub garlic and salt chicken, sprinkle hops-suneli and pepper to taste and leave to soak for the duration of the preparation of the other components of the recipe;
Peel the potato tubers and onions. Cut the potatoes into small slices, and the onions into small cubes. Salt and mix the cuts in a bowl;
Take the culinary sleeve (cut from it as needed), tie it on one side, open the film with your hand, put the potatoes and onions in it, and on top of the chicken. Add some water;
Place the sleeve on the baking sheet, after making a few punctures on top with a fork. Send to a preheated oven for half an hour or more (depending on the size of the bird).

Chicken with potatoes and vegetables in the oven

You will need:

5 chicken legs;
1 clove garlic;
3 small carrots;
1 sweet bell pepper;
sesame bag;
seasoning for chicken;
0.3 kg of peeled pumpkin;
5 potatoes;
juice 1/2 lemon;
a pinch of rosemary;
1 and 1/2 tablespoons of paprika;
0.5 liters of 15% cream;
bunch of parsley.

Cooking time - 80 minutes. Caloric content: 108 grams per 100 grams.

Recipe step by step:

Wash chicken legs, blot off excess moisture. Salt, sprinkle with seasoning mixture (rosemary, chicken seasoning), sprinkle with lemon juice and roll in paprika;
Peel the potatoes and cut into large cubes together with the pumpkin. Garlic clove thinly chopped with a knife and mix with vegetables. We spread the vegetable pillow in a baking sheet with high sides and pour 1/2 cream. Bake in a heated oven for 20 minutes;
Spread the meat soaked in spices on top of the vegetable mix and pour the remaining cream. Decorate, chopped rings, sweet peppers and send in the oven for half an hour. At the end of cooking, sprinkle with chopped parsley.

How to cook chicken casserole with vegetables in the oven

Ingredients:

400 grams of breast fillet;
8-12 cherry tomatoes;
4 potatoes;
3 leek stalks;
3 medium carrots;
1 zucchini;
120 grams of grated cheese;
1.5 cups 10-15% sour cream;
3 sprigs of basil;
dried thyme;
30 milliliters of olive oil;
1-2 chicken eggs.

Cooking time will be one and a half hours. Calorie dishes per 100 grams - 100 kcal.

Cooking:

Combine in a bowl sour cream, passed through a crush, garlic, finely chopped leek stalks, eggs and basil leaves. Stir until smooth or make a sauce using a blender;
Wash chicken fillet, pat dry with paper napkins. Put on a plate and carefully beat off with a hammer on both sides. Salt, pepper, sprinkle with a pinch of thyme;
Peel the potatoes and carrots. Cut the potatoes into thin round slices. Carrot rub on a large grater. Young zucchini do not need to peel and pick the seeds. Wash them and cut off the tails, chop half a centimeter thick;
Prepare a baking dish by smearing it from inside with vegetable oil;
At the bottom of the form lay out a layer of potato slices, grated carrots on them and pour 1/3 of the white sauce. Make a layer of chicken fillet, cover it with zucchini circles and 1/3 sour cream sauce;
Cut the cherry in halves and spread with the last layer, cover with the rest of the sauce and sprinkle with cheese. Do not forget to salt each of the layers of the casserole at your discretion;
We send the casserole in the oven and cook at a temperature of 180 degrees for 30-40 minutes.

Chicken stew with vegetables and mushrooms in pots in a rustic

Products:

a pound of poultry meat;
0.1 kg dried porcini mushrooms;
4-5 potatoes;
a quarter of a small head of white cabbage;
2 carrots;
bunch of green onions;
bunch of parsley;
3-4 medium tomatoes;
paprika pod;
80 grams of butter;
4 pieces of bay leaf;
spices to taste.

Cooking time - about 3 hours. The calorie content of a dish per 100 grams is 122 kcal.

Recipe step by step:

Soak the dried white mushrooms in a bowl with cold water (for 1-2 hours) so that they swell properly;
Rinse the meat, cut into small pieces, spread out in pots, sprinkle with spices. Add to each portion of the tiny slice of butter;
Drain the water from the mushrooms, split them equally between the portion pots;
A quarter of the cabbage thinly chop the straw and combine with carrots, grated on a medium grater. Salt, squeeze a little hands. Lay on the mushrooms, add bay leaf;
Peel the potatoes, cut into medium-sized slices, lay on the cabbage;
Wash the tomatoes, sweet peppers and greens. Tomatoes and peppers (remove seeds) cut into cubes, finely chop the onions and parsley;
Lay in pots alternately tomatoes, peppers and greens. Add some water and put the molds in a oven at 180 degrees until ready (at least 40-60 minutes).
Serve the food on the table with the heat, with heat.

Vegetables baked with chicken thighs and cheese in foil in the oven

You will need:

4 chicken thighs (small);
seasoning "Provence herbs";
2 cloves of garlic;
50 milliliters of natural yogurt;
zucchini fruit;
2 small onions;
3 potato tubers;
sweet pepper pod;
ripe tomato;
15 milliliters of olive oil;
0.2 kg grated cheese.

Cooking time, excluding meat pickling, is about 120 minutes. The calorie content of the dish per hundred gram portion is 128 kcal.

Progress:

Prepare marinade for thighs, mixing in a bowl; natural yogurt, grated garlic cloves and a couple of spoons of Provencal herbs. Saturate the thighs well with the marinade and leave in the same bowl for a while (the longer the meat is kept, the softer and juicier it will be);
Peel off the bulbs and potatoes. Cut onions and tomatoes into rings, cut potatoes into thin slices, and squash and pepper into cubes;
Take a sheet of foil for baking. If the foil is very thin, then put it in 2 layers to avoid tearing. Butter the foil and put the onion rings on it, then the potatoes, one thigh, sprinkle a little zucchini and peppers into cubes. Place a tomato slice on top and sprinkle with cheese;
Fold and clamp the edges of the foil to the top, forming a pyramid bag. Do this with every hip;
Put the pyramids on a baking sheet and send for an hour in a preheated oven at 190 degrees.

Chicken stuffed with vegetables, baked in the oven

Ingredients:

medium sized chicken carcass (up to 1.5 kg);
15-20 small potatoes;
3 onions;
2 carrots;
2 tomatoes;
1 eggplant;
1 squash;
1 Bulgarian pepper;
5 cloves of garlic;
1.5 tablespoons of mustard;
1.5 tablespoons sour cream;
pinch of crushed coriander beans;
spicy spices;
20 milliliters of vegetable oil;
bunch of dill.

Work time is about 3 hours. Calorie dishes per 100 grams - 124 kcal.

Progress:

We clean the chicken carcass from the remains of entrails, wash them;
Rub the chicken with salt and chopped garlic, spread it on the outside and inside with a mixture of sour cream, mustard, spicy spices and cilantro;
While the chicken is soaked with marinade, clean the other components of the recipe;
Prepared zucchini, eggplant and pepper cut into cubes, onions - straws, rub carrots on a grater;
Boil the potatoes in a uniform, cool, remove the skin;
In a frying pan in hot oil, fry onion and carrot until golden brown, add zucchini, eggplant, pepper and tomatoes to them, salt and pepper to taste;
Lay the chicken in deep form and fill it with vegetable stew. We sew up the hole in the bird with threads or we pin it up with ordinary toothpicks;
We put on the stuffed bird carcass of potatoes, pour in some water, and send it to a hot oven for 70-90 minutes, depending on the size of the bird. In the process of baking, we repeatedly pour the chicken with the formed broth.
Sprinkle the ready dish with fresh dill.