There's something universally comforting about the aroma of chicken and potatoes roasting in the oven. This recipe takes that classic combination to a new level of simplicity and flavor by using a roasting bag. It's a true game-changer for busy weeknights! Not only does it make cleanup a breeze, but it also steams the chicken and vegetables in their own juices, resulting in incredibly tender meat and perfectly cooked potatoes infused with herbs and spices. Get ready for a wholesome, delicious, and effortlessly prepared meal that will have everyone asking for seconds.
Oven-baked chicken with potatoes
Ingredients for Oven-Baked Chicken with Potatoes
- 700 g chicken thighs
- 500 g potatoes
- 150 g carrots
- 100 g onion
- 2 cloves of garlic
- 5 g caraway seeds
- 5 g ground paprika
- 5 g curry powder for chicken
- 15 ml vegetable oil
- salt, fresh herbs, hot pepper pod to taste
How to Make Oven-Baked Chicken with Potatoes
To cook baked chicken quickly, you need to remove the bones; without them, the cooking time will be reduced by about 15-20 minutes. Take the chicken thighs, make an incision along the bone, and separate the meat. The bones can be frozen; they will be useful for broth.
For a healthier version of the recipe, remove the chicken skin.
Deboning the chicken
Next, take a large deep bowl or pot and add all the ingredients one by one.
If you like your food with a bit of a kick, slice a hot chili pepper into rings, including the seeds, and add it to the chicken. If spicy food isn’t popular in your household, you can add half a sweet bell pepper for flavor and aroma.
Transfer the chicken meat to a bowl, slice hot or sweet pepper to taste
Then, add carrots, cut into small cubes, to the bowl with the chicken.
Dicing the carrots
Chop the onion coarsely. Press the garlic cloves through a garlic press. Add the garlic and onion to the other ingredients.
Adding chopped onion and garlic
Now, add the peeled and coarsely chopped potatoes to the chicken. In the summer, use new potatoes; they just need to be washed with a brush and don’t need to be peeled. Small potato tubers don’t need to be cut.
Cutting potatoes into large chunks
Add seasonings and spices to the chicken and potatoes. Add 2 teaspoons of table salt, caraway seeds, ground red paprika, and curry powder for chicken. Pour in high-quality vegetable oil and mix everything together with your hands so that the oil and seasonings evenly coat the chicken, potatoes, and vegetables.
Add seasonings and spices, pour in vegetable oil, and mix
Take a roasting bag, cut off the required length, and tie one end. Place the chicken and potatoes in the bag and tie the other end. The ties should not be too tight; steam will form during baking and it needs a way to escape, so to prevent the bag from bursting, make the ties loose.
Place the vegetables and chicken into a roasting bag
Place the packed chicken and potatoes in a heavy-bottomed, ovenproof baking dish. Preheat the oven to 175 degrees Celsius (350°F).
Place the packed chicken with vegetables into an ovenproof baking dish
Place the dish with the chicken and potatoes in the center of the oven and cook for 35-40 minutes. Remove the dish from the oven and, after about 5 minutes, carefully cut open the bag—the steam can burn you, so be careful!
Baking the chicken with potatoes in a roasting bag in the oven
Serve the baked chicken with potatoes hot, sprinkled with fresh herbs before serving.
Oven-baked chicken with potatoes
And there you have it – a perfectly juicy and flavorful oven-baked chicken with potatoes, ready to be enjoyed! This dish is wonderful on its own, but you can also serve it with a fresh green salad or some pickles for a bit of crunch. The beauty of this recipe lies in its simplicity and versatility. Feel free to experiment with your favorite spices or add other vegetables like zucchini or broccoli. We hope this easy and delicious meal becomes a new favorite in your home. Enjoy your cooking!
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