Chicken meat with vegetables in the oven
Description
This dish is prepared simultaneously in one pot (in a casserole dish or a kazan). Choose a small chicken or, better yet, a broiler (0.8–1.1 kilograms). You'll cook both the meat and vegetables together, so everything can be eaten right after cooking. A tasty, hearty, and healthy dish. You can use vegetables according to the season.
Instructions
- 1
Step 1
1. Wash the vegetables, peel the carrots and onion, but leave the potatoes in their skins. Cut all the vegetables into large pieces. Wash the meat, place the meat in the center of a cauldron or roasting pan, arrange the vegetables, thyme, and bay leaf around it, and season with salt.
- 2
Step 2
2. Place the meat with vegetables into a preheated oven at 200 degrees and do not cover with a lid. Cook for about 90 minutes, basting the meat and vegetables with broth every 20 minutes.
- 3
Step 3
3. Remove the pan from the oven and transfer only the chicken to a cutting board, cover with foil, and let rest for 15 minutes, then break into pieces.
- 4
Step 4
4. Remove all the vegetables from the pan and return them to the turned-off oven so they don't cool down.
- 5
Step 5
5. Place the pot or roasting pan with the resulting broth over heat and cook until the liquid reduces by half.
- 6
Step 6
6. Serve the vegetables with pieces of meat, pouring over the prepared concentrated broth.