Chicken baked in foil with potatoes. How to bake potatoes with chicken in the oven? Chicken with potatoes in foil - recipe, photo Whole chicken in the oven with potatoes in foil

Step-by-step recipes for preparing stuffed chicken with potatoes in foil in the oven, in portions and individual parts

2017-11-30 Marina Danko

Grade
recipe

2734

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

12 gr.

Carbohydrates

5 gr.

175 kcal.

Option 1: Classic recipe for stuffed chicken with potatoes in foil in the oven

What’s great about this dish is that the meat and side dish are prepared at the same time. Potatoes, soaked in meat juices and aromas, are almost tastier than chicken itself. If you think it is not enough, take a larger baking sheet, grease the potatoes with mayonnaise and bake an additional portion in a separate package.

Ingredients:

fresh chicken carcass, weighing about 1.5 kilos;
half a kilogram of potatoes;
50 milliliters each of honey, soy concentrate, oil and apple cider vinegar;
half a spoon of paprika;
garlic and mustard.

Step-by-step recipe for baked chicken with potatoes in foil in the oven

Heat the honey, melt if it is frozen, and mix with mustard, chopped garlic and warm soy sauce. Salt it a little and add some paprika.

Prepare the chicken as standard - inspect, remove all excess, rinse and dry. Lubricate thoroughly with the mixture prepared in the first step, pack in a plastic bag and put in a cool place for an hour.

Boil the washed potatoes “in their jackets” until half cooked, fill them with cold water, peel them, and after cooling, cut them into short pieces. Mix oil, vinegar, a little salt, and the rest of the paprika, whisk a little with a fork. Pour the mixture over the potatoes, separating all the cubes, stir, and leave to marinate for an hour or a little less.

Stuff the carcass with potatoes, wrap in foil and place on a baking sheet. The first stage of baking is an hour, at 180 degrees. Then carefully unfold the foil and bake the chicken for another hour at the same temperature.

Option 2: Homemade dinner - a quick recipe for chicken with potatoes in foil in the oven

Mustard and grated onion will marinate the chicken very quickly, but, alas, it will not be possible to shorten the baking time. The dish can be considered fast only relatively, although compared to other recipes it really cooks quickly.

Ingredients:

chicken, weighing up to a kilogram;
300 grams of onion;
two spoons of homemade mild adjika;
garlic;
a glass of fat sour cream;
three spoons of “strong” mustard;
large carrot;
a spoon of sunflower oil;
five potatoes, medium size;
salt, seasonings for roasting poultry.

How to quickly cook chicken with potatoes in foil in the oven

We inspect the chicken, remove feathers, singe and rinse. We cut the carcass along the breast and unfold it. Lightly beat with a hammer.

Peel the onion, grate it or grind it in a blender. Add a little salt, mix with mustard and spoon over the meatiest parts of the carcass. Using the edge of a knife, slightly prick the meat covered with onion marinade. Let stand for 20 minutes.

Meanwhile, peel the potatoes and carrots, cut into thin slices and add salt. Mix half the sour cream with adjika and season the vegetables, leave for ten minutes.

Using a knife and disposable napkins, remove the marinade from the chicken and wipe with a damp cloth. Cover a large frying pan without a handle with foil and arrange the vegetables in a circle. Place the chicken in the middle, back down, pour oil under it, sprinkle with spices, wrap in foil, carefully folding the edges.

Raise the oven temperature to 210 degrees, leave the chicken for 25 minutes and quickly remove it. Having unfolded the foil, turn the carcass upside down, simply mix the vegetables, and bake for another half hour.

Meanwhile, chop the garlic and mix with the remaining sour cream. Pour it over the almost finished dish, mainly vegetables. Return the roasting pan to the oven and let the sour cream sauce dry out a little.

Option 3: A simple, tasty dish - chicken with potatoes in foil in the oven

This chicken is for those who can sacrifice time for cooking, but are not willing to spend a lot of time preparing the food. Everything is simple - peel, cut, mix, bake!

Ingredients:

a steamed chicken carcass, weighing approximately one and a half kilos;
kilogram of new potatoes;
a third of a glass of mayonnaise;
a teaspoon of a mixture of dried basil and marjoram;
pepper, garlic and salt.

How to cook

Rinse the chicken, inspect and pull out the remaining feathers. Using the edge of a narrow knife, make punctures in the most “meaty” parts, insert slices of garlic. Grind the pepper and aromatic herbs in a mortar, add salt and, if desired, a couple of chopped garlic cloves, stir, rub the carcass inside and out.

Coat the chicken generously with mayonnaise and place on a sheet of foil in the middle of the roasting pan. Wash the potatoes thoroughly; if they are really young and small, you don’t have to peel them, otherwise scrape off the skin and cut out the indentations for the eyes. Place the nodules around the carcass, cut large potatoes into pieces.

Cover a baking sheet with a single sheet of foil and preheat the oven. Bake for an hour, then remove the top sheet and brown the chicken for another half hour.

Option 4: Chicken with potatoes in foil in the oven with mushrooms

If you like this dish, you can even prepare it from chicken parts when you don’t have a whole bird on hand. Mushrooms can be replaced with oyster mushrooms, although soaked dried ones will turn out almost tastier.

Ingredients:

half a chicken carcass, or 650 grams of any meaty parts;
300 grams of small champignons;
0.8 kilograms of potatoes;
two spoons of ketchup;
2/3 cup medium-fat mayonnaise;
salt and hot spices (a mixture of ready-made seasonings for poultry).

Step by step recipe

Mix mayonnaise, spices and ketchup, you can squeeze out a clove of garlic, do not add salt. We wash the champignons and cut them, rather for beauty; small mushrooms will be baked in any case.

We cut the carcass or parts of the bird at the rate of two pieces per serving. Mix the chicken and mushrooms with the marinade in a deep bowl, leave for forty minutes to one and a half hours.

Cut the peeled and washed potatoes into large slices into a baking dish, add a little salt and mix. Place the chicken with mushrooms and the entire marinade on top. Carefully bending it on all sides, cover the mold with foil and place it in the oven at 200 degrees for twenty minutes.

Remove the foil, mix the contents of the frying pan, and put the pan back. After warming up for a minute at maximum, move the regulator to 180 degrees - the temperature will slowly drop to the desired level.

We time it for 45 minutes, after half of this time we stir the dish. It is advisable to do this not once, but two or three times, but then increase the cooking time by eight minutes.

Option 5: Luxurious chicken with potatoes in foil in the oven

The most complex recipe in the selection, but chicken, soaked in the aromas of apple and dried fruit, will decorate any table. If at the very last stage you put fruit slices from canned pineapples and orange slices on top of the potatoes, and pour a spoonful of diluted dry vermouth into the chicken itself, then dinner will be incomplete without candles and romantic music.

Ingredients:

two halves of a chicken carcass, rear parts - only about one and a half kilograms;
small potatoes - kilogram;
large onion and two carrots;
two tablespoons of dried sweet pepper slices;
spoon of vegetable oil;
garlic, ground hot and black pepper, spices for roasting poultry, coarse salt;
Dutch cheese - 150 grams;
natural broth or from concentrate;
a handful of prunes and dried apricots;
half a kilo of apples.

How to cook

Wash the potatoes, peel them, cut them into halves, add salt and pepper. Rinse the dried fruits and steam with boiling water for a quarter of an hour, rinse, and cut into strips. We disassemble the garlic and cut it into halves of cloves. We remove the cores from the apples, do not peel them, cut them into 6-8 slices and cut each of them in half again.

We thoroughly wash the chicken parts, singe them over the fire, cut off the fat and melt it. Fry finely chopped onion and short carrot shavings in chicken fat, add dried fruits, sauté for a couple of minutes. Rub the chicken itself on all sides with salt and spices.

Pour boiling water over the sweet pepper for five minutes, drain and repeat. Mix the swollen pepper with the still hot sauté, add salt, and leave to cool. We sew up the chicken parts from the tail side with culinary or just thick thread, and place the wide part up on a foil lined in a roasting pan.

Inside the chicken we put a mixture of apples with sauté and garlic, moisten the potatoes with vegetable oil, mix, and place half the apples around the chicken. We cut out two circles from foil and, slightly tucking, cover the top of the chicken parts. Cover the potatoes and apples with a sheet of foil, roll up two wide bags or domes and cover the chicken parts.

Preheat the oven to 200-220 degrees, place the roasting pan carefully, without crumpling the foil. Ten minutes later, we switch the regulator to 180 degrees and time another twenty minutes. Remove the top caps from the half-cooked chicken, add a quarter cup of broth, heat for half an hour and remove the rest of the foil. We check readiness, pour juices from the bottom of the frying pan, sprinkle with grated cheese, and if necessary, keep in a hot oven.

You may or may not cover the chicken with foil in the last step, depending on whether you want a crispy crust or juicy skin.

Chicken with potatoes in the oven in foil is a good opportunity to cook both meat and side dish at the same time.

Despite its apparent simplicity, this dish can be served as a main course on a holiday table.

Chicken with potatoes in the oven in foil - basic cooking principles

Chicken with potatoes in the oven in foil is prepared either whole or by cutting the carcass into pieces. If you add dried fruits, oranges or apples, you will get an original dish that will decorate your holiday table. You can diversify chicken and potatoes by preparing a dish with vegetables or mushrooms.

The chicken is washed, wiped with napkins, marinated or rubbed with a mixture of spices and salt. The meat is left for at least half an hour to marinate.

Potatoes are peeled, washed and cut into slices or slices.

Place potatoes in a baking dish lined with foil, on top of which pieces of chicken are placed, smearing mayonnaise or sour cream on top. Cover the dish with a second layer of foil and bake in the oven for about an hour.

If the chicken is baked whole, then season the potatoes with spices, add the remaining ingredients and mix. This mixture is placed inside or around the chicken. Wrap everything in foil and put it in the oven.

Recipe 1. Chicken with potatoes in the oven in foil

two halves of chicken breast;

paprika, thyme and salt;

large potatoes - three pcs.;

butter – 50 g.

1. Peel the potatoes, wash the tubers under the tap and cut into thin slices.

2. Cut the foil into rectangles. Place potato slices in an even layer on each piece of foil. Season them with spices and salt.

3. Wash the chicken breast, pat it dry with a napkin and cut into slices along the grain. Place chicken slices on the potatoes and again salt and season with spices.

4. Fold the edges of the foil towards the center and fasten them together for a tight seal. Place the envelopes on a baking sheet.

5. Place the baking sheet in the oven for 35 minutes, preheated to 220 C. Then open the envelopes and place in the oven for another ten minutes so that the chicken browns. Fold the edges of the foil inward and serve without removing from the foil.

Recipe 2. Chicken with potatoes and cheese in the oven in foil

four chicken thighs;

50 ml sunflower oil;

freshly ground pepper and salt;

four cloves of garlic;

two pinches of ground coriander;

100 g Dutch cheese.

1. Wash chicken thighs and dry with a napkin. Mix sunflower oil with salt, coriander and black pepper. Grease each thigh with the spiced oil and place the meat on a plate. Place the chicken in the refrigerator for an hour to marinate thoroughly.

2. Peel the onions and potatoes, wash and chop into not too thick circles. Chop the peeled garlic cloves into strips. Grate the cheese into small shavings.

3. Take a piece of foil. Place a layer of onion rings in the middle and place potato slices on top of it. Season with salt and sprinkle with a finely chopped clove of garlic. Sprinkle everything generously with grated cheese.

4. Connect the edges of the foil in the center so that it does not touch the cheese. There should be four such bags. Transfer them to a baking sheet.

5. Bake the chicken and potatoes in the oven in foil for an hour. The oven temperature should be 200 C. Ten minutes before readiness, open the foil slightly so that the cheese is covered with a golden brown crust. Serve directly in foil, placing the pouches on separate plates.

Recipe 3. Chicken with potatoes and prunes in the oven in foil

ground black pepper;

walnuts – 50 g;

300 g prunes.

1. Rinse the chicken leg under the tap and dry it with a napkin. Peel and chop a clove of garlic using a garlic press. Mix crushed garlic with salt and rub the ham with this mixture. Leave it to marinate for half an hour.

2. Peel the potatoes, wash and dry. Cut it into thin slices. Cover the pan with foil and place the potato slices on it in an even layer.

3. Chop the peeled onion into rings and place them on top of the potatoes.

4. Chop the leg into small pieces and place the meat on top of the onion.

5. Pour warm boiled water over the prunes, after a quarter of an hour, drain the water and dry the dried fruits. Cut the prunes into small pieces. Chop the nuts using a rolling pin.

6. Sprinkle the dish with nuts and chopped prunes. Place tomato slices on top and sprinkle with finely chopped parsley. Season with salt and pepper.

7. Wrap everything in foil and place the pan in an oven preheated to 200 C for forty minutes. Then turn the temperature up to 180 C and continue to simmer for the same amount of time. Place the finished chicken and potatoes in the oven in foil on a dish and garnish with green onions.

Recipe 4. Spicy chicken with potatoes in the oven in foil

one and a half kilogram chicken carcass;

dried herbs;

vegetable oil – 150 ml;

freshly ground black pepper;

flour – 65 g;

butter – 100 g;

young potatoes – kg;

a small pod of chili pepper;

spicy tomato sauce – 100 ml;

1. Carefully peel the young potato tubers and rinse them under the tap. Place them on a napkin to dry.

2. Wash the chicken, dry it with a towel and chop it into large pieces. In a bowl, mix flour and salt. Dip the chicken pieces in the mixture and place them in a deep bowl. Cover it with film and put it in the refrigerator.

3. Peel the onion and chop it into thin half rings. Heat vegetable oil in a frying pan, add a piece of butter to it and wait for it to melt.

4. Clean the seeds from the chili pepper and chop it into small pieces. Place it in a frying pan, fry for three minutes, then add the onion. Salt, lightly pepper and fry, stirring occasionally, until the onion is transparent. Pour tomato sauce over it and simmer for another five minutes.

5. We make a kind of bowl out of foil, put the chicken in it, put potatoes cut into cubes on top and pour hot tomato sauce over everything. Wrap the foil and seal the edges.

6. Place the baking sheet in an oven preheated to 180 C. Bake the chicken and potatoes in the oven in foil for about an hour. Transfer the finished dish to a large dish, pour over the hot sauce and sprinkle with chopped herbs.

Recipe 5. Chicken with potatoes, broccoli and mushrooms in the oven in foil

five chicken legs;

5 g spices for chicken;

four tubers of new potatoes;

400 g frozen broccoli;

200 g Dutch cheese;

1. Peel the champignons, wash them, dry them and cut them into four parts. Heat the oil in a frying pan, add the mushrooms and fry until golden brown. Transfer the fried mushrooms to a plate.

2. Wash the legs, pat dry with a towel, remove the skin and separate the meat from the bones. Transfer the chicken to the frying pan where the mushrooms were fried, add salt and season with chicken spices and pepper. Fry, stirring constantly, until half cooked.

3. Cut the peeled potatoes into small cubes. Also finely chop the broccoli.

4. Cover the pan with foil and spray it with oil. Layer all the ingredients in this order:

Salt and pepper the dish and pour cream over everything. Sprinkle everything with finely grated cheese, cover with foil and seal the edges. Place the pan in the oven for half an hour. Then remove the top layer of foil and leave in the oven for another ten minutes until the cheese is golden brown.

Recipe 6. Chicken with potatoes, lemon and rosemary in the oven in foil

a chicken carcass weighing two kg;

raw smoked bacon - eight strips;

potatoes – two kg;

garlic - head;

a handful of fresh thyme and rosemary.

1. Wash the chicken carcass under the tap and dry it with a towel. Mix salt with freshly ground pepper. Generously rub the chicken carcass with this mixture inside and out. Leave the chicken for several hours.

2. Turn on the oven at 200 C.

3. Place a large pot of water on the stove, salt it and bring to a boil. Place the peeled potatoes in boiling water, and add a whole lemon and cloves of garlic. Cook for a quarter of an hour. Then take out the potatoes and let the water drain. We also remove the lemon and garlic. Place the potatoes in boiling water to keep them hot.

4. Make ten punctures with a knife in the hot lemon. Remove the chicken carcass from the refrigerator, wipe it with a napkin and rub it with olive oil. Place garlic cloves, thyme and whole lemon inside the chicken. Place the carcass in a dish lined with foil, wrap the chicken in it and put it in the oven for 45 minutes.

5. Then unfold the foil and transfer the chicken to a plate. Sprinkle the potatoes with rosemary and mix well. We put it in the mold, release the middle and place the chicken in the center. Place bacon slices on the breast, cover with foil and place in the oven for another half hour. Then take out the pan, remove the top layer of foil and continue baking until the potatoes are golden brown.

5. Remove the bacon from the chicken, chop it finely and place it on the potatoes. Remove the garlic and lemon from the carcass. Pass the garlic through a press and rub the chicken with this mixture. Throw away the thyme and lemon.

Recipe 7. Chicken with potatoes, apples and prunes in the oven in foil

1.5 kg chilled chicken carcass;

250 g prunes;

1. Wash the chicken carcass and dry it with a paper towel. Mix mayonnaise with pepper and salt. Rub the resulting mixture onto the chicken. Place it in the refrigerator to marinate for two hours.

2. Peel potatoes and apples and chop them into small pieces. Place in a deep bowl, add washed prunes, spices and two tablespoons of mayonnaise. Mix.

3. Remove the chicken from the refrigerator and stuff it with a mixture of potatoes, apples and prunes. Place the remaining mixture on the bottom of a high-sided baking dish lined with foil. Place stuffed chicken on top. Cover everything with another sheet of foil and seal the edges tightly.

4. Place the mold in the oven for an hour and a half. Bake at 200 C. Then open the chicken and potatoes in the oven in foil and put it in the oven for another quarter of an hour.

When roasting a whole chicken, chop the potatoes large enough so that they cook evenly with the meat.

To prevent the dish from turning out dry, pour cream over it before baking.

Be sure to rub the chicken with the spice and salt mixture. Leave it like this for several hours so that the meat is properly saturated with the aromas of spices.

Before finishing cooking, unwrap the chicken and potatoes so that the top of the dish is browned.

Chicken with potatoes in foil in the oven is a dish that will fill your home with an incredible aroma and turn out deliciously juicy. And thanks to the foil, moisture does not evaporate from the meat and it does not dry out. Try preparing this dish using the recipes described below.

Recipe for chicken in foil with potatoes

Ingredients:

chicken drumsticks – 3 pcs.;
potatoes – 3 pcs.;
garlic – 3 cloves;
cheese – 70 g;
onion – 1 pc.;

Preparation

Rinse the chicken drumsticks with cold water, dry them and make small punctures in the meat. Insert peeled garlic cloves into them and rub the chicken with spices. We process the onion and chop it into thick rings. Peel the potatoes, wash them and cut them into strips. Grind the cheese using a medium grater. Now take a rectangular sheet of foil and lay it out on the table. Distribute all ingredients on the surface in layers: onion slices, potatoes, chicken drumsticks and sprinkle with generously grated cheese. Carefully wrap everything, fix the edges and transfer the workpiece to a baking sheet. Place the chicken and potatoes in foil in a preheated oven and bake for about 60 minutes.

Chicken with potatoes in foil

Ingredients:

chicken carcass – 1 pc.;
potatoes – 500 g;
onion – 2 pcs.;
spices.

Preparation

Process the chicken and cut into small pieces. Peel the potatoes and roughly chop them with a knife. Then rub the meat with spices and lightly brown it in vegetable oil. Cover a baking sheet with a sheet of foil, place potatoes on it, then onion, chopped into rings, and chicken. Sprinkle with seasonings, cover the top with a second sheet of foil, seal the edges and bake the dish for 60 minutes in a preheated oven at 200 degrees.

Chicken with potatoes in the oven under foil

Ingredients:

Preparation

Peel the potatoes, wash them and cut them into slices. We process the onion and chop it into thin half rings. Rinse the chicken legs and dry them on a paper towel. Grease a baking dish with olive oil and lay out the chicken legs. Mix potatoes with onions and mayonnaise, and distribute this vegetable “cushion” on top of the meat. Pour a few tablespoons of water over the dish, cover the pan tightly with foil and place the product in a hot oven for 65 minutes. Then carefully remove the foil and leave the dish in the oven for a few more minutes.

Chicken with potatoes in the oven is a universal dish. This recipe is popular not only in Russia, but also in many other countries, and all thanks to its ease of preparation, excellent taste and cost-effectiveness. Chicken with potatoes in foil in the oven always turns out tasty and juicy, because the foil tends to retain moisture inside and preserve the beneficial properties of the food, but a few minutes before it is ready, it is recommended to remove the foil to create an appetizing crust.

Such a dish is usually inexpensive, and the ingredients needed are the simplest, which can be bought in any store or market for a low price. While it's cooking in the oven, you can prepare a vegetable salad as an addition to a dish or just relax after a hard day at work. It turns out especially delicious if you leave the chicken for a couple of hours. For marinade or kefir in combination with lemon juice and vegetable oil.

Chicken baked with potatoes in foil

Classic cooking option. Seasonings and sauces can be absolutely anything, just trust your taste.

Ingredients:

Chicken – 1 piece
Onions – 2 pcs.
Mayonnaise – 5 tbsp
Potatoes – 500 g
Soy sauce – 2 tbsp
Lemon juice or apple cider vinegar – 1 tbsp
Salt and spices to taste

Almost all seasonings are suitable for chicken meat. But more often they use: curry, paprika, cucurma, dried herbs and ground black pepper.

Preparation:

Rinse the carcass well, dry with a paper towel, and cut up.
Rub the pieces with salt and seasonings, coat with mayonnaise mixed with lemon juice and soy sauce, leave for 2 hours.

There should not be too much seasoning, otherwise the true aroma of baked chicken and potatoes will be lost..

Peel the potatoes and cut into large pieces.
Peel the onion and cut into rings.
Place the chopped potatoes on pre-greased foil, add salt, put onion on top, then chicken, close the foil tightly.
Bake for an hour at 200 degrees.
Remove the dish from the oven, unwrap the foil, bake for another 10 minutes until golden brown.

Serve the chicken with potatoes hot, sprinkled with fresh herbs and tomato sauce. This dish goes very well with fresh vegetables.

Chicken in foil with potatoes and tomatoes

An original version of preparing everyone's favorite dish.

Ingredients:

Chicken fillet – 500 g
Potatoes – 5 pcs.
Tomatoes – 3 pcs.
Bell pepper – 1 piece
Mayonnaise – 4 tbsp
Hard cheese – 200 g
Garlic – 2-3 cloves

Preparation:

Use foil to form baking molds in the shape of small pots. Coat the bottom with oil.
Wash the potatoes, peel them, cut into thin slices and place in the first layer in the molds, salt on top.
Wash the fillet, wipe dry, cut into medium-sized pieces and place on top of the potatoes, add salt and pepper.
Wash tomatoes and peppers.
Place a slice of pepper in each mold, and a slice of tomato on top, add salt.
Peel the garlic, chop it, mix with mayonnaise.
Spread mayonnaise mixed with garlic and salt on top.
Seal the molds and place in an oven preheated to 180 degrees for 30 minutes.
Take out, unseal, sprinkle with grated cheese and bake for another 10 minutes until golden brown.

You can serve directly in ramekins or carefully transfer to a plate.

Chicken with potatoes in foil in the oven is the perfect combination of two tasty and healthy products. In foil, the potatoes are saturated with the aroma of baked chicken and its taste becomes soft and rich, and the meat is covered with a golden brown crust, but does not dry out or burn. Be sure to prepare this dish for a family dinner.

Ingredients:

potatoes - 1 kg.,

onions - 2 pcs.,

chicken legs - 1 kg.,

mayonnaise - 3 tbsp.,

dill,

salt,

water - 2 tbsp.,

olive oil.

As a child, my mother always prepared a very tasty dish for me - baked potatoes with chicken in the oven. She knew for sure: this dish would be eaten without a trace! I cook it for my family according to my mother’s style. Success is always guaranteed. It has its own secrets that make the dish juicy and incredibly appetizing. How to cook chicken in the oven with potatoes?

Chicken with potatoes in foil in the oven - Photo recipe:

Peel the potatoes, wash them and cut them first lengthwise in half and then crosswise into pieces about 4-5 mm thick. You should not cut it too thin, as boiled potatoes will break and all the beauty of the dish will be ruined.

Peel the onions and cut into small cubes. The finer the onion is chopped, the more likely it is that children will not notice it and will not choose among the potatoes. If the kids are very picky about onions, just pass them through a meat grinder with a fine grid or grate them. The taste will remain the same, and little picky eaters will have nothing to complain about.

Wash the chicken legs and place on a baking sheet coated with olive oil.

Mix potatoes with onion, mayonnaise and dill.

Place on a baking sheet on top of the legs, pour water over them and cover tightly with foil with the matte side facing out to keep all the heat inside.