1. Chicken with potatoes and spices in the oven

Ingredients

• 900 g chicken legs;
• salt – to taste;
• black pepper – to taste;
• 900 g potatoes;
• 2 tablespoons chicken spices

Cooking

Salt and pepper the chicken. Peel the potatoes and cut into large pieces, sprinkle with salt.

Line a baking sheet with parchment paper. Put the chicken and potatoes on it, sprinkle with spices on top. Bake for about an hour in the oven at 190°C.

2. Chicken with potatoes, onions and tomatoes in the oven

Ingredients

• 6 cloves of garlic;
• 120 ml lemon juice;
• 2 teaspoons Dijon mustard;
• 2 tablespoons of honey;
• 1 tablespoon dried oregano;
• 2 teaspoons of paprika;
• 1 tablespoon of vegetable oil;
• salt – to taste;
• black pepper – to taste;
• 8 chicken drumsticks;
• 5–6 potatoes;
• 2 red onions;
• 250 g cherry tomatoes;
• 240 ml chicken broth (can be from a cube).

Cooking

Chop the garlic. Mix with lemon juice, mustard, honey, oregano, 1 teaspoon paprika, oil, salt and pepper. Drizzle the sauce over the drumsticks, place in a bag and refrigerate for 4-5 hours or overnight.

Peel the potatoes and cut into slices about 2½ cm wide, the onion into quarters. Place in a baking dish along with the chicken and tomatoes. Pour in the broth, sprinkle with the remaining paprika, salt and pepper. Cover tightly with foil.

Bake for 20 minutes at 180°C. Then remove the foil and cook for another 25-35 minutes or a little longer.

3. Chicken with potatoes and mushrooms in the oven

Ingredients

• 1 600 g potatoes;
• salt – to taste;
• 120 g butter;
• 120 ml of milk;
• 1 200 g chicken fillet;
• 2 onions;
• 250 g of champignons;
• 200 g bacon;
• 1 tablespoon of vegetable oil;
• 120 ml dry white wine;
• 40 g flour;
• 180 ml chicken broth;
• 180 ml cream;
• black pepper – to taste;
• 80 g spinach.

Cooking

Boil potatoes until tender in salted water. Add 100 g butter, milk and puree.

Cut the chicken into pieces of about 4 cm, onions, mushrooms and bacon – medium-sized.

Heat 20 g of butter and 1 tablespoon of vegetable oil in a frying pan. Divide the chicken into several batches and fry for 2-3 minutes on each side. Then transfer to a baking dish.

In the same pan, fry the onion and bacon for 7-8 minutes. Add mushrooms and continue cooking. After 4-5 minutes, pour in the wine and boil for a couple of minutes. Pour in the flour, mix and leave on the fire for another minute. Gradually pour in the broth with cream, bring to a boil and remove from heat. Salt and pepper.

Arrange the spinach on top of the chicken in a baking dish. Top with onion-mushroom sauce. Spread the mashed potatoes in an even layer on top. Bake for about 25-30 minutes or a little longer at 180-200°C.

4. Chicken with potatoes, mayonnaise and garlic in the oven

Ingredients

• 5-6 garlic cloves;
• salt – to taste;
• 1 tablespoon ground paprika;
• ground black pepper – to taste;
• 1 teaspoon ground allspice;
• hot red pepper – to taste;
• 700-800 g chicken thighs;
• 1 kg of potatoes;
• 1-2 tablespoons of vegetable oil;
• 5-6 tablespoons of mayonnaise.

Cooking

Pass the garlic through a press. Mix salt with paprika and other types of pepper. Rub the chicken under the skin with garlic and sprinkle with half of the spices. Then leave for about an hour at room temperature.

Cut the potatoes into large pieces and boil until half cooked. Mix with the remaining spices, put in a baking dish, greased with oil. Place the chicken on top. Lubricate with mayonnaise. Cover tightly with foil.

Bake for approximately 40-45 minutes at 200°C. Then remove the foil and leave in the oven for another 10 minutes.

5. Chicken with potatoes and sour cream in a pot

Ingredients

• 500 g chicken legs;
• 5–6 potatoes;
• 1 carrot;
• 1 onion;
• 3 tablespoons of sour cream;
• black pepper – to taste;
• 1 teaspoon dried dill or parsley;
• 240 ml of water;
• salt – to taste.

Cooking

Cut the chicken into large pieces, potatoes – medium, carrots and onions – small. Combine sour cream…