Chicken in the oven with potatoes in a baking bag
Description
The chicken is cooked in its own juices with spices, resting on a "bed" of vegetables. The result is incredibly tender, juicy meat. The vegetables, infused with chicken juices, make an excellent side dish. You can use any vegetables you like—bell peppers and green beans, for example. Use spices to your taste; I recommend a mixed spice blend for shashlik, which typically includes hot red pepper, sweet paprika, coriander, dried parsley and dill, dried onion and garlic, marjoram, savory, basil, and bay leaf. I also like to add fresh rosemary—it pairs wonderfully with chicken and potatoes. If you don't have an oven roasting bag, you can use foil or parchment paper instead. Try making this dish—it's simple and extremely delicious.
Instructions
- 1
Step 1
Cut the potatoes not too large, but not too small either.
- 2
Step 2
Slice the carrots into rounds, cut the onion into half-rings, and mix with the potatoes. Add the garlic, crushed with the back of a knife.
- 3
Step 3
Season the vegetables with salt, add a spoonful of oil, half of the spices, and rosemary needles. Reserve a little rosemary for the chicken. Mix everything thoroughly.
- 4
Step 4
Take a baking dish of suitable size, place a roasting bag into it, and put the vegetables into the bag.
- 5
Step 5
Separate the chicken thigh into drumstick and thigh, then brush with the remaining oil and spices.
- 6
Step 6
Place the chicken on the vegetables, add rosemary, and tie the bag.
- 7
Step 7
Place in the oven for about 40-45 minutes and bake at 180 degrees. Then take out the dish, cut open the pouch (be careful, there is very hot steam inside that will escape), and return it to the oven. Bake until the chicken develops a golden-brown crust.
- 8
Step 8
Done.