Baked Chicken with Potatoes and Vegetables
It's the fastest and most handy chicken recipe, my mother's favorite and one of the dishes even my husband cooks - it's that simple. Of course, most of the time I make the chicken legs version, but you can adapt it to any meat you prefer (just be careful to adjust the cooking time).
I really like to combine this chicken with oven roasted potatoes together with a salad or with delicious homemade pickles. It's very successful every time at any meal and even as a festive dish.
Wash the chicken and season with salt, ground black pepper, paprika, a little oil and other favorite spices.
It will be even tastier if you coat the chicken with mayonnaise, but it's not mandatory.
Peel and wash the vegetables. Cut into medium pieces: potatoes into large cubes, carrots into rounds and onions into slices.
Place them in a deeper oven dish, pour over about 50 ml of oil, add spices - be careful, don't put much salt, it will harden the potatoes and they will take longer to cook.
Mix well with your hands or a spoon, to coat the veggies well with oil and spices.
In a large sheet, place the chicken pieces and arrange the vegetables in between. Bake in the oven for 1 hour at 200 degrees C.
If you have meat that requires longer cooking, cover the sheet with a lid or with foil. Bake covered for another 40-45 minutes, then remove the foil and keep in the oven until everything is browned.
After an hour, test the potatoes and the meat with a knife. If the blade enters easily like in butter, they are done and you can remove from the oven.
Allow the flavours to blend in and to cool slightly for 10-15 minutes at room temperature.
Serve this food hot with a delicious salad or some homemade pickles.
Enjoy!
