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Chicken chops with potatoes and rosemary

Chicken chops with potatoes and rosemary

Wash the thighs, wipe with a towel, season. Make a mixture of mustard, cream cheese and sweet and sour sauce. Put the thighs in a heat-resistant dish and grease with the mixture of cheese and mustard. and chicken soup. Put honey on the thighs and sprinkle with mustard and rosemary.

Bake for about 45 minutes until nicely browned.

We clean the potatoes, cut them into larger slices, season them, add rosemary sprigs, put water with a little vegetable and put them in the oven until they soften well.

It was a delicious lunch.

Good appetite!!!!


POTATOES WITH ROSEMARY AND OVEN CHICKENS

Because lunch was approaching and I had no food, I said to do something fast and at the same time good. I flipped through a few recipes, inspected the ingredients in the pantry and refrigerator, and stopped at this recipe: rosemary potatoes and baked chicken. The recipe is extremely easy to make and very tasty.

Baking time 1 hour (low complexity)

Amount : 4-5 servings

Ingredient:

  • 4 chicken legs (or whatever part of the chicken you like)
  • 1 kg potatoes (6-7 large potatoes)
  • 2-3 rosemary sprigs
  • Half a lemon
  • 3 cloves of garlic
  • Salt pepper
  • 3 tablespoons oil

Method of preparation:

Peel the potatoes, cut into 4-6 pieces (depending on size) and boil in cold water, along with salt, half a lemon and unpeeled garlic. From the moment the water starts to boil, we keep the potatoes on the fire for another 7-10 minutes. Potatoes do not have to be completely cooked.

We take the potatoes off the heat and carefully drain them in the strainer.

Meanwhile, the chicken was cleaned, washed and sprinkled with salt and pepper.

In a pan put the potatoes together with the oil, salt and pepper to taste, and the rosemary needles cleaned from a twig. Gently mix everything, add the chicken legs, half a lemon and the garlic in the water in which they boiled the potatoes. Add the remaining rosemary sprig to the pan.


Bacon-wrapped chicken breasts & # 8211 For a tasty family dinner

For today's dinner, I recommend the chicken breasts wrapped in slices of bacon. They are delicious and easy to prepare. You can serve them with french fries and salad.

Necessary ingredients:

  • 3 chicken chops
  • 9 slices of bacon, 1 tablespoon paprika
  • 1 teaspoon rosemary, half a teaspoon delicate
  • Half a tablespoon of pepper, a pinch of salt
  • 5 tablespoons sunflower oil, 30 g butter

How to prepare chicken wraps wrapped in bacon?

Mix all the spices in a bowl (paprika, rosemary, delicacy, salt and pepper). Rub the chicken breasts on all sides with this mixture of spices.

Then wrap the cups in bacon slices. For each cup we will use 3 slices of bacon. We fix the bacon slices with toothpicks. Then put the cups in an ovenproof dish. Sprinkle the meat with sunflower oil.

Cut the butter into small cubes. We put a few pieces of butter on each copanel wrapped in bacon. Cover the bowl with aluminum foil. Bake the cups for 80 minutes at a temperature of 180 degrees.

5 minutes before removing the cups from the oven, remove the aluminum foil, so the bacon slices will brown nicely. Baking time can vary from one oven to another, so it would be good to check the cups from time to time so as not to burn.

Try this recipe today, if you don't know what to prepare for dinner. You will get a delicious dish that both your children and your husband will love. Have fun with your loved ones and increase your cooking!


What garnish goes with this chicken in the oven

Most often, it comes with baked vegetables. I made it with potatoes, carrots, Brussels sprouts and red onions.

If they are not to your liking then you can try it with broccoli, pumpkin or parsnip.

Keep in mind that they must be cut to the same dimensions so that the cooking time is the same.

You can also serve it with french fries and garlic (mujdei) or with salads.

Other chicken recipes:

Next, let's see & # 8230.


What vegetables can we add to this recipe?

You can make this recipe for baked chicken legs with potatoes with any kind of vegetables you want. I put tomatoes and potatoes but you can also put onions, bell peppers, mushrooms or whatever vegetables you like. Sometimes I also add sweet potatoes because they are healthier than usual and are delicious in the oven. I also season the meat and potatoes with the same spice mixture. You can only season the meat, and add only salt, pepper and possibly rosemary to the potatoes. You can even try my recipe new baked potatoes, with rosemary and dill.

Because I have pots of aromatic herbs in the yard, I also used them in the recipe for baked chicken legs with potatoes. Fresh herbs give an incredible flavor to any dish. If you don't have one, no problem, you can use the dry ones. Usually I don't add water to the pan, but not everyone has an oven like mine. For this reason I also put a little water because some ovens do not keep moisture as they should, so you can burn the potatoes in the pan. I sincerely hope you like my chicken leg recipe and try it too.


Method of preparation

Wash the chicken breasts and put them in hot oil, in a pan with high walls.

Finely chop the onion, cut the pepper into julienne or cubes and add them over the browned copanels.

Put the mushrooms cut or whole, add the wine and let it boil for about 30 minutes until it starts to evaporate. Mix the tomato paste with water and pour over the tops. Season with salt, pepper and thyme and simmer for about 30 minutes.


7 copanes
2 tablespoons honey
1 teaspoon mustard seeds
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
2 cm of ginger
thyme
2 cloves of garlic
1 glass of wine

The meat is washed and wiped with a towel. The bay leaves, the garlic, the ginger are ground with the garlic crusher. Mix all the ingredients and then add the glass of wine and mix, add the meat, cover and refrigerate for about 2 hours. Place the meat in the pan and bake until nicely browned. I added over the meat the spice mixture in which the meat was.

I served it with french fries and mujdei. I clean the french fries, cut them and put them in a bowl with cold water in the fridge for about 1 hour, after which I fry them in hot oil.

Try this video recipe too


Chicken legs with potatoes on the tray

Wash and clean 4 legs. Wipe the thighs of excess water and liquid with kitchen towels, then grease both sides with 100 g of butter at room temperature.

Place the thighs on top of the potato layer.

Cut 3 heads of garlic into 2 halves. Place the garlic in the pan between the legs and potatoes.

Put olive oil over the thighs and potatoes. Be generous!

Season with salt and pepper.

Add a few sprigs of rosemary and then pour in a corner 300 ml of cold water in the pan.

Cover the tray with a lid or aluminum foil and put it in the preheated oven at 180 degrees for 35 minutes.

Remove the pan from the oven, remove the lid and turn the thighs.

Put the tray without a lid back in the oven for 25 minutes at 180 degrees Celsius.

Recipe video CHICKEN LEGS WITH POTATOES ON THE TRAY lower:


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 with potatoes and lemon

Preheat the oven to 6/200 degrees C. In a bowl with cold water, put the potatoes and place the pot on the fire. Bring to a simmer for 5 minutes from the moment the water boils. Drain the water and place the potatoes in a large tray. Add the oil, garlic and sprinkle with rosemary. Stir to spread evenly, and sprinkle with salt and freshly ground black pepper.

Place the cups over the potatoes. Squeeze the lemon slices over the meat and potatoes and then leave them in the pan. Bake the pan for 1 hour, until the potatoes are browned and the meat is completely penetrated.

Bridge 1: Choose white peeled potatoes & # 8211 they will stay fluffy on the inside, and on the outside they will brown and become crispy.

Bridge 2: Serve with garnish and fresh, crispy bread.