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Chicken with potatoes, sage and rosemary

Chicken with potatoes, sage and rosemary


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The chicken is washed and portioned, brought to a boil and thrown into the foam, then the meat is washed with cold water. It is then boiled in salted water until soft.

In a hyena bowl, place the peeled, washed and quartered potatoes. Place the meat among the potatoes, add the juice in which it boiled, season and place the sage and rosemary sprigs on top. Cover the tray with aluminum foil and leave in the oven until the potatoes are soft. Remove the foil and leave it in the oven for another 10 minutes. At the end, sprinkle the crushed garlic on top.

Serve hot, along with the bouquets of sauteed broccoli.


Peel the garlic and grind it in a smaller bowl, also put the chopped rosemary, a little sage, 1 teaspoon of salt, ground black pepper and 3 tablespoons of olive oil. We mix everything well.

Wash the chicken well and grease it with this mixture, cover it with cling film and let it cool to marinate for 4-5 hours.

Peel the potatoes, add a little olive oil, salt, ground black pepper and rosemary. For this recipe I chose small potatoes of the same size.

We put the chicken in a tray lined with a baking sheet, we grease it with butter and we tie its legs with food thread. Next to him we arrange the potatoes.

Cover everything with aluminum foil and put the tray in the oven for 50-60 minutes, at a temperature of 220 degrees ° C.

After this time, carefully take the aluminum foil and let everything brown for another 20-30 minutes.


Whole chicken with baked potatoes is a simple and delicious recipe. For this meat recipe you must use a medium-sized chicken. Season the whole chicken with a mixture based on rosemary. Half of the rosemary mixture is added to half a kilo of peasant potatoes. Preparing the chicken in the oven is extremely simple. Put the oil in a bowl, add the rosemary, chicken spices, salt and pepper to taste, then mix all ingredients.


We wash the whole chicken well, let it drain a little and then we talk it to make sure it doesn't have fluff. Grease the whole chicken with the rosemary mixture on all sides, including the inside. To obtain a fragrant and tender meat, let the chicken covered with spices stay in the refrigerator for at least a few hours. Because rosemary flavored oil will slip off the chicken, we need to grease it from time to time.


Remove the whole chicken from the rosemary oil marinade and place it in the middle of the tray. We clean and cut the potatoes, then we mix them with the aromatic oil that we have left. We put the potatoes around the chicken and, optionally, we can add a few tablespoons of water or white wine to the tray. Put the tray in the hot oven and leave the whole chicken in the oven for 40 minutes (over medium heat). But as the duration differs quite a lot depending on the type of oven, it is best to try the chicken when we notice that it has browned. In order not to dry out, from time to time we have to open the oven and pour over the chicken a few tablespoons of the sauce formed in the tray (and, if the oven does not bake evenly, change the position of the tray or the chicken).

Whole chicken with baked potatoes is placed on a platter with lettuce.
The source of this recipe is the culinary blog Ana's Recipes.


The most suitable marinades

Meat lovers will love the marinade with honey and French mustard. To do this, add a tablespoon of liquid honey and a tablespoon of mustard to the spice mixture. Fans of unusual combinations will appreciate the chicken cooked in beer, the taste of the carcass will be rich with a smell of wheat.

If you like a hint of citrus in the meat, you can use lemon or orange zest to make a chicken carcass. Really successful is the combination of garlic and lemon. Spice lovers will appreciate the combination of rosemary, thyme, sage.


Chickens with sage and sausages

When I have no ideas, special ingredients or too much time available, I put some chicken with lots of spices, wine and honey in the oven. But that too can be boring, so I have to find new combinations.
Today I decided to use what I had in the fridge and I came up with this recipe using:
1 grilled chicken approx. 1.5 kg
200 gr homemade sausages
10 chopped fresh sage leaves
2 tablespoons honey
50 ml white wine
a teaspoon of pepper
a teaspoon of rosemary (powder)
a teaspoon of dried basil
salt
2 red onions cut into quarters

In a bowl, put all the ingredients over the chicken, except the sausages and onions :). Massage the chicken well and put some of the composition under the skin of the chicken and inside.

Cut the sausages into slices and fry for 2-3 minutes in a pan. Then the chicken is filled with these sausages, put in a baking bag together with the juice that remains in the bowl and onion. Put in the oven (on low heat) for an hour and a quarter.

Plus the sauce that stays in the pan. Gather in a bowl and add over the steak. I ate it with cooked onions and pickles as a garnish. Yummmy & # 8230: D
Time: an hour and a half Portions: 4
Costs: approx. 25 ron
Where to find:

sage: in supermarkets in the vegetable and fruit district. It can be found in bags (in refrigerated display cases) or in pots at about 7-8 ron.
rosemary and basil on spice racks

Related articles:


Chicken with balsamic vinegar, rosemary and potatoes

Ingredient: ½ cup of balsamic vinegar, 1 ½ tablespoon mustard with whole grains, 2 cloves garlic, a tablespoon of apricot or honey jam, ½ tablespoon of salt and pepper, 12 pieces of chicken, 1 kg of potatoes, cut into large pieces, a tablespoon of olive oil, a tablespoon of chopped rosemary, 250 g of cherry tomatoes, lemon juice.

Method of preparation: Balsamic vinegar, mustard, garlic, jam and spices are mixed. Pour over the meat and leave in the fridge overnight. Put the potatoes in the oven, with olive oil, rosemary and salt. At the same time, in another tray, put the chicken in the oven. When the potatoes are almost ready, add the tomatoes and leave for another 10 minutes. Sprinkle with lemon juice and sprinkle with parsley. Serve with chicken.


CHICKEN LEGS WITH SALVIE AND MUSHROOMS SAUCE

For chicken legs with sage and mushroom sauce you only need a few ingredients that are prepared very quickly and easily but, especially, without too much trouble on the kitchen table.

You will definitely get a successful meal with a fine flavor complemented by a glass of Cotnari Fat that I advise you to taste with.

ingredients:

  • 450 gr. chicken legs
  • 350 gr. mushrooms
  • 30 ml. White wine
  • 250 ml. cooking cream
  • 2 cloves of garlic
  • 3-4 sage leaves
  • salt pepper

While the seasonings are browned, seasoned with a little salt and put them in a pan with 3-4 tablespoons of olive oil, cut off some of the mushroom tails and wash them very quickly with a toothbrush without removing the skin from the top. especially since I chose today for the sauce a combination of white and brown Champignon mushrooms.

I put the minced sage and garlic over the thighs and let them taste for 2-3 minutes.

When they have caught a crispy crust and copper, take them out on a separate plate and cover them with aluminum foil to keep them warm, then turn the mushrooms cut into the most generous pieces in the same pan. Sprinkle a little salt and let them simmer until all the water left evaporates.

It's time to add the wine that I let the mushrooms flavor so that all the alcohol evaporates, then pour in the prepared cream while stirring constantly with the heat from the stove to a minimum.

I wait for the sauce to drop and thicken for a few minutes, season it and hurry to place it next to the "rested" thighs that can't wait to be enjoyed on the plate on the table.


Peel the garlic and grind it in a smaller bowl, also put the chopped rosemary, a little sage, 1 teaspoon of salt, ground black pepper and 3 tablespoons of olive oil. We mix everything well.

Wash the chicken well and grease it with this mixture, cover it with cling film and let it cool to marinate for 4-5 hours.

Peel the potatoes, add a little olive oil, salt, ground black pepper and rosemary. For this recipe I chose small potatoes of the same size.

We put the chicken in a tray lined with a baking sheet, we grease it with butter and we tie its legs with food thread. Next to him we arrange the potatoes.

Cover everything with aluminum foil and put the tray in the oven for 50-60 minutes, at a temperature of 220 degrees ° C.

After this time, carefully take the aluminum foil and let everything brown for another 20-30 minutes.


Delicious baked chicken: recipes with photos

No single holiday is complete without the queen of the table & # 8211 chicken. Especially attractive, it seems to be cooked in the oven exactly with a crispy crust.

Chicken meatballs do not get tired, guests are happy to taste a piece of delicate and juicy meat.

ingredients Number of
Chicken carcasses & # 8211 1 pc.
Ginger root & # 8211 1 pc.
Garlic & # 8211 3 cloves
Spices: a mixture of pepper, turmeric, coriander & # 8211 for taste
Mayonnaise or cream & # 8211 at choice
sare & # 8211 for taste
Cooking time: 180 minutes Calories per 100 grams: 186 Kcal

Delicious chicken with fresh ginger, cooked according to this recipe, especially as gourmets who are concerned about their figure. Ginger root will give your friend a tart and spicy aroma, this dish will be the highlight of the holiday meal.

Step by step recipe preparation with photo:

  1. At the beginning of cooking, preheat the oven to 180 degrees
  2. Wash the case well, remove the films, dry with a paper towel
  3. A small ginger root to clean and cut, rubbed on a fine grater
  4. In a separate bowl, mix the mixture of spices, salt, grated ginger, cream or mayonnaise (if used)
  5. Remove the chicken with the mixture and let it marinate for 30 minutes, preferably for an hour
  6. Cover the baking sheet with parchment paper or foil
  7. Put the chicken in the form, bake at a temperature of 180 degrees for about 1.5 hours, pouring the juice formed during baking
  8. The preparation is checked with a wooden sponge, if a clear juice is released & # 8211 the meat has been completely cooked
  9. The prepared chicken gives & # 8220 rest & # 8221 under the foil for 15 minutes. Served at the table.

Whole chicken in the oven, with lemon and rosemary

Preheat the oven to 200oC. Wash the chicken very well.

Season it with salt and pepper both inside and out.

Grind half the amount of garlic, along with two sprigs of rosemary, the juice of half a lemon and add the olive oil. Optionally you can add a few chilli flakes, if you want it to come out slightly spicy. Rub the chicken very well with the mixture obtained.

Cut the rest of the garlic in half. Cut the other half of the lemon into slices. Add everything inside the puff pastry, along with the remaining rosemary sprigs.

Bake the chicken for 10 minutes at maximum temperature, then lower the temperature to 190oC and let it cook for an hour - an hour and 20 minutes, or until well penetrated.

How to serve baked chicken with lemon and rosemary

Serve the chicken with a garnish of natural potatoes or mashed potatoes.


Video: Κυριακάτικο Τραπέζι. Αρνάκι κλέφτικο στη λαδόκολλα! (July 2022).


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