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--pick the thighs with 3 tablespoons of oil, soy sauce, dried dill and spices for chicken (the day before if possible),
--Put the thighs in the pan with the marinade and the peeled garlic, cover with aluminum foil and bake for 45 minutes at 200 G
- 10 minutes before we put the sheet aside and let it brown (250 G),
--Cut the potatoes into 4 and boil them in salted water,
- finely chop the onion and put it to harden in 2 tablespoons of oil, then add the carrots, beans and a cup of water (almost to cover), let it boil for about 15-20 minutes; when the water is almost low, add the broth, salt and pepper; let it boil for a few more minutes;
--in another pan put 2 tablespoons oil and add sliced mushrooms; leave until well browned,
--sit nicely on the plate; sprinkle over mashed potatoes and freshly chopped dill and at the table please !!!
Baked thighs with vegetables
After washing the chicken legs very well, grease them with a little oil, season them with salt, pepper, spices for chicken and finely chopped garlic and put them in the fridge for at least 15 minutes to penetrate the flavors, then place them in a bowl. yena or vitroceramic (I recommend) greased with a little oil. Cover them with a lid and put them in the oven on the right heat until they brown.
Meanwhile, wash the vegetables very well and cut them into slices. Salt them, pepper them, then heat them in a little oil for 2-3 minutes on each side of the pumpkin and eggplant slices. Take them out on a plate on which I put a kitchen napkin. to absorb the oil. In the same pan, heat the pepper, and when it has softened a little, add the peeled tomatoes cut into quarters and the pepper paste thinned with a tablespoon of water. Let it simmer until the tomatoes soften a little and the sauce thickens. (
7min) Season to taste with salt and pepper, then pour this sauce over the thighs and leave in the oven for another 10 minutes.
Serve with freshly chopped parsley.
Baked chicken legs with vegetables
Baked food is prepared quickly, with a little oil and is ideal for busy days.
To prepare this recipe, you need the following ingredients:
- a large white potato
- a medium-sized sweet potato
- a large carrot cut into rounds or sticks
- a sliced red bell pepper
- a teaspoon of oregano, marjoram, rosemary
- salt and pepper
- a teaspoon of butter
- 4 tablespoons cold pressed rapeseed oil
- a chicken breast cut into 4
- 2 upper thighs.
Boil whole potatoes in water with a little salt. Leave them until they penetrate halfway, then take them out, peel them and cut them into cubes.
Put butter and oil in a hot non-stick pan. Turn the heat to medium and lightly brown the chicken parts on all sides, then remove from the pan and place on a plate.
Put the potatoes, carrots and bell peppers in the remaining oil in the pan and let them harden for 4-5 minutes, then transfer the vegetables to a pan, add the herbs and mix.
Place the chicken pieces on top, season with salt and pepper and put the tray in the preheated oven at 190-200ºC. You can also add a cup of water to the pan.
Baked chicken legs with vegetables
After I made this recipe for a week I smelled of sarmale in the house, although I never did. It was probably thyme. Something very easy to assemble and that does not require too much attention. No quantities here, they I leave it to your discretion, so much you eat so much!
lower chicken legs
and any other vegetables you want to add
thyme or rosemary
Wash the thighs and clean the vegetables.
Put the chopped vegetables first and then the chicken legs on the tray.
Add the spices and add a glass of water.
Leave in the oven until the thighs are browned.
OVEN CHICKEN RECIPES: 12 recipes for baked chicken with vegetables
Some prefer baked chicken for crispy crust, others because they can be prepared with various interesting garnishes, and most because it is very easy to make. Today we have prepared 12 recipes for baked chicken, and each of them is definitely worth a try!
1. Bake chicken with mushrooms and tomato sauce
- 4 tablespoons olive oil
- 1 large chicken, about 1.8-2.2kg, cut into 8 pieces
- 2 cans of 400 g of tomatoes
- 2 tablespoons white or red wine vinegar
- 1 small bunch of chopped parsley (optional).
Baked chicken with mushrooms and tomato sauce
Preheat the oven to 200 degrees C / gas 6. Grease the chicken with two tablespoons of oil, place in a large pan and bake for 15 minutes. Meanwhile, heat two tablespoons of oil in a pan and fry the onion and rosemary for 5-10 minutes until the onion is soft. Reduce the oven temperature to 180 degrees C / gas 4. Add the canned tomatoes, rosemary onions, vinegar, sugar, soup over the chicken. Season with salt and freshly ground pepper. Put the tray back in the oven for 40-50 minutes, until the chicken is tender - check one of the legs, because they are harder. In the last 10 minutes, add the mushrooms. At the end, mix the parsley, if used, then serve the chicken with puree, pasta or toast with garlic.
2. Bake with vegetables
- thyme, salt, pepper, hot paprika
The chicken, washed and cleaned well and rubbed with salt, pepper and hot paprika, I put it in a tray with a little water and put it in the oven for 1 hour, during which time turning the chicken at least once. In the meantime, I prepared the vegetables, cleaning them, washing them and cutting them into suitable pieces. Next to the browned chicken I put the vegetables and put them back in the oven for 30-40 minutes. I cut the tomato into rounds and placed it on top of the vegetables, and when the chicken was nicely browned and the vegetables were ready, I turned off the heat. I served the chicken with vegetables and pickles.
3. Put in the oven with honey and saffron
- 1 large chicken, ready for roasting
- 3 tablespoons of olive oil
Bake with honey and saffron
Season the inside of the chicken and add a clove of garlic and fresh thyme. Then tie the chicken with string. In a bowl, mix the olive oil, saffron, lemon juice, honey, salt and pepper. Use a brush to grease the whole chicken with the mixture obtained. Put the chicken in a baking pan. Add the chopped carrot and onion along with the rest of the garlic next to the chicken. Place the casserole on level 1 in the oven and turn on the automatic "meat" setting. When the chicken is ready, mix the vegetables in the casserole with the chicken soup to get a sauce.
4. Bake chicken with sage and lemon sauce with greens
- 2 chicken breasts with skin and bone
- 2 tablespoons olive oil
- 300 ml chicken or vegetable soup
- 2-3 tablespoons of lemon juice
- 1 tablespoon chopped parsley
Baked chicken with sage and lemon sauce with greens
Preheat the oven to 165-170 degrees (average temperature). Turn the chicken breast upside down and cut it in half lengthwise with a cutter. Gently peel the skin off the chest and slip a sage leaf under each half of the chest. Grease the meat with olive oil and sprinkle with salt and pepper. Put the meat in the oven for 35-40 minutes. Peel a squash, grate it and squeeze the garlic. Melt the butter in a saucepan over low heat. Add the flour and mix well to avoid lumps. Extinguish with the soup, gradually added, while stirring. Add the sour cream, crushed garlic and lemon juice. Add the tarragon and cook for 2-3 minutes. Season with freshly ground pepper and salt (if necessary). Add the dill and parsley and turn off the heat. The chicken breast is served hot, with sauce and vegetable garnishes.
5. Bake chicken with eggplant, zucchini and tomatoes
- 4 large pieces of skinless chicken breast
- 2 medium eggplants cut into cubes
- 2 diced zucchini or zucchini
- 2 small heads of garlic
- 4-5 prune tomatoes, peeled, seedless and cut or 1 box of canned tomatoes
- 1 glass (330 ml) of white wine, sec
- thyme, rosemary, sea salt and pepper
Baked chicken with eggplant, zucchini and tomatoes
Sprinkle the eggplant pieces with salt and put them in a strainer and let them sit for 30 minutes, so that the bitter juice drains out. Rinse under running cold water and dry them with a paper towel. Preheat the oven to 190 degrees. Heat a large skillet with a heavy, stable base and place 4 tablespoons of olive oil in it. Season the chicken breast with salt and pepper on all sides. Put the meat in the pan with the side of the skin down and brown it for 4 minutes, then turn it over and fry it on the other side. Move the meat to a plate. Add to the pan, if necessary, olive oil and add onion, garlic, eggplant, rosemary and thyme. Cook for 7 minutes, stirring occasionally until the onion softens and becomes translucent, and the eggplant begins to soften. Season with salt and pepper. Add the zucchini, pour the wine and simmer until the wine is reduced by half. Meanwhile, heat an oiled pan in the oven. Mix the tomatoes with the vegetables and put everything in the baking tray. Place the browned chicken breast on top of the vegetables, sprinkle with a little olive oil and leave in the oven for 20 minutes, depending on the thickness of the meat, until it is well penetrated. Sprinkle with parsley. Let the dish rest for 5 minutes before serving on hot plates with crispy crusty bread.
6. Bake chicken with maple syrup and sweet potatoes
- 2 sweet potatoes cut into cubes
- 250 g diced carrots
- 250 g diced parsnips
Baked chicken with maple syrup and sweet potatoes
Preheat the oven to 200 degrees. In a pan, mix the chicken with the onion, sweet potatoes, carrots and parsnips. Season with salt and pepper, then pour over the maple syrup. Put the tray in the oven for 50 minutes. Stir occasionally. Baked chicken with maple syrup and sweet potatoes is served as such.
7. Put in the oven with raisins
- rosemary, salt, 2-3 cloves of garlic
Peel the chicken breast, wash and season with salt and a little white pepper. Grease with butter and put a cup of water, then put in the oven covered with a lid. Melt the butter in a saucepan, put the flour and quench it with lukewarm milk, stirring constantly so that no lumps form. Let it boil for a few more minutes. Separately, grate the cheese on a small grater and prepare the raisins. Wash in 2-3 waters and put in béchamel sauce. Peel the garlic, cut it at the ends or cut it into small pieces and place it over the chicken breast. Remove the breast from the oven, cut into small pieces, pour the béchamel sauce, grated cheese and let it crust for a few more minutes. Remove and garnish with rosemary and serve hot with pasta.
8. Baked chicken breast with cream and cheese
Baked chicken breast with cream and cheese
We cut the chest into large fillets, about 4-5 parts. Grease a yena pan with butter and add the chicken breast pieces. In a bowl, mix the cream with the crushed garlic, salt and pepper. Put this cream sauce over the chicken pieces and mix a little, then put the grated cheese on top. Put the tray in the oven over medium heat, leave it covered for 5 minutes, then remove the lid to brown (about 45-50 minutes). It is a very good recipe and very easy to make. The breast boils well in the garlic cream sauce, and the cheese gives it a crispy crust.
9. Put in the oven with quince
- 1 whole chicken of 1.5 - 2 kg.
- 2-3 quinces (about 1 kg, weighed uncleaned)
- 750 ml - 1 l of chicken soup
- 1 tablespoon of extra virgin olive oil
For a start, the chicken is checked and any possible processing defects (feathers s.a.m.d.) are checked, then it is salted and peppered well, both outside and inside. One of the garlic cloves is cut into thin slices that are distributed in the chicken cavity and under the skin. Make small notches in the meat with a knife and insert strips of garlic into them as well. Half the onion is finely chopped, and a few slices of quince (considered to be in a volume close to half the onion) are cut into cubes. Add the breadcrumbs and mix. Insert the composition with the onion and quince inside the chicken, stuffing well, then seal its cavity with toothpicks. Optionally, the legs can be tied together and the wings are fixed next to the toothpick housing. Heat the oil in a suitable boiler and for the oven and add the butter. When the butter melts, add the chicken in the hot fat and lightly brown on all sides. After the chicken has browned (to be golden), remove the pot from the heat and add the rest of the onion in large pieces (quarters) and the crushed garlic clove. Add 250-300 ml of soup, put the lid on and put in the preheated oven at 200 degrees Celsius. Bake the chicken for an hour, during which time it is checked not to remain "dry", possibly add a little more soup. During baking, the breast is greased several times with the sauce from the bowl. Finally, when the meat is well penetrated, take the lid off and keep it in the oven for a few more minutes, to brown it nicely. Remove the chicken from the pot and place on a plate. Cover carefully with aluminum foil and keep warm. The sauce in the cauldron is carefully degreased (remove the fat from the surface with a spoon) and then passed (through a sieve or with a hand blender). In a saucepan, caramelize the sugar, then add the sliced quinces, along with the peel, stirring to make contact with the caramelized sugar. Extinguish immediately with soup in an amount sufficient to cover the quinces. Boil until the caramel sugar dissolves, then pour over the steak sauce in a cauldron. Boil everything until the quinces soften, without losing their texture. When the quinces are ready, take them out of the sauce and arrange them on the plate around the chicken. Cover the tray with aluminum foil again. Boil the sauce until it drops to the desired consistency and adjust the taste with salt and pepper. Serve the chicken with quince and hot sauce, strained into the pan as a garnish. The food is delicious, with a fruity aroma and a balanced taste between salty and sweet-sour.
10. Put in the oven with rice
- a cup of broth or tomato sauce
I took the fat off my thighs and made it into a little soup. It is preferable to use chicken soup for this dish because it will be much tastier. If you don't have or don't want to do it, you can use water, but since my chicken is homemade, I could easily make soup from its fat. I washed the rice well and mixed it with the sliced pepper and finely chopped onion and seasoned with salt, pepper and paprika. I put the rice in a pan and put the chicken on top. I poured soup and broth and sprinkled parsley. I put the dish in the oven at 170 degrees until the rice was cooked and the meat penetrated. A sufficient amount of food for 4 people comes out of 2 cups of rice. Reduce from rice if you want to cook for only 2 people or only for that day.
11. Bake chicken with sticky carrots
- 5-6 large carrots, cut into thick slices
- (if you are hungry throw in the pan and cut some potatoes into large slices)
- a teaspoon of cumin seeds
Bake chicken with sticky carrots
First, turn the oven to 180 degrees C, then put the carrots (and potatoes) in a pan and sprinkle with a little lemon juice. We mix them with two cloves of chopped garlic, cumin, honey, half the amount of butter, pepper and a little salt. Put the chicken over the carrots, but not before stuffing the lemon cut in half, the bay leaf, the parsley stalks (we will use the leaves to garnish) and the rest of the garlic. We add some salt and pepper on it and that's it. Before putting it in the oven, grease it well on the chest with the remaining butter. We keep it in the oven for 30 minutes, after which we take it out with the help of a benefactor (or with imagination if there is no one around), we raise the chicken and mix the carrots well in the pan. Then put the chicken back and leave it in the oven for another 40-50 minutes, until it penetrates well. When it's ready, let it rest for 10 minutes, then decorate it with chopped parsley and eat it all.
12. Put in the oven with pasta
- parsley, dill, green celery
- two tablespoons of tomato paste
Wash the chicken legs and place in a bowl (where you have a lid), and sprinkle over them: paprika, olive oil, soy sauce, salt, pepper (to taste), cover with a lid and leave to soak for 24 hours. Place the chicken legs in the pan, pour the remaining sauce in the bowl and a cup of water over them, then cover with aluminum foil and place the pan in the oven. After about 30 minutes, remove the tray, remove the foil and turn the pieces of meat from side to side. Leave the pan in the oven to brown the meat well for another 30 minutes. Meanwhile, bring salted water to a boil and boil the pasta you want. When the pasta is cooked, strain it, pour it back into the pot and mix it with the tomato paste and finely chopped greens. Serve the chicken with a garnish of pasta mixed with greens over which you will grate the cheese at the end and you will get an intense taste at each mouthful.
In the hope that the 12 baked chicken recipes are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!
Baked thighs with vegetables - Recipes
Bone the upper thighs, then beat, then grease with olive oil, spices, salt and pepper.
The thighs will be allowed to calm down while we prepare the composition for the filling.
Fry the onion in a little olive oil, then add the kaizer and the other vegetables until they soften a little. At the end we add the cream and homogenize the whole composition. Add salt and pepper to taste, as well as greens.
Fill the upper thighs with this composition and put them in the oven for 30-40 minutes at a temperature of 180 ° C / grill.
Stroie Mugurel Sebastian
Every time I enter the kitchen I have the desire to prepare something tasty. My entire focus is on the culinary arts and the stress and obsession in my body is "evaporating" gradually. Cooking sets the imagination in motion, forces us to make the most of creativity, freeing the mind from worries and daily problems through a few moments of culinary creation. I read somewhere that "Cooking is a DELICIOUS hobby literally and figuratively and has many advantages." and indeed it is! In order to be able to prepare something delicious, we don't necessarily have to follow a strict recipe, the satisfaction will be even greater when we observe the reaction of those around us who appreciate the dishes in which we put so much soul.
Turkey leg with baked vegetables
The turkey legs are cut with a knife and placed in a heat-resistant dish greased with olive oil.
Sprinkle with salt and pepper.
Onions are cut into small pieces and sprinkled over the thighs.
Add the sliced carrot.
Finely chopped peppers are added to the other vegetables.
Top with mushrooms, peeled tomatoes, finely sliced garlic and white wine.
Cover with a lid and place in the preheated oven at 200 degrees for 1.5 hours.
We have to cook daily or almost daily whether we like it or not. Even if we are on a diet or want to try new recipes, the kitchen attracts us like a magnet. I'm tired of classic dishes and I try to diversify a bit. That's why I chose it as a garnish cus cus of the Sanovita.
I wanted a fast food that did not require a long time to prepare and because I had some boneless thighs ready for dinner I said it would be interesting to try a slightly different garnish. Obviously, the child chooses to eat what he likes and cannot impose on him. I don't even force her to eat extra because I have no problems with this.
Ingredients needed for 3 people
- 3-4 pulps
- 200 g cus cus
- 50g butter
- paprika, granulated garlic, salt and pepper
First step was to prepare the thighs. I took boneless thighs with skin because they are easier to make. 3 legs are enough for 3 people, I have one leg left! Spices were spread on the thighs. I put salt, pepper, paprika and granulated garlic. I put them on a baking sheet and put them in the oven on the grill function for almost an hour. They must be nicely browned.
Cus Cus from Sanovita it has the perfect granulation and I used the whole bag on a table. It can be used 100g at a meal because it comes in combination with vegetables and gathers quite a lot of garnish. You can buy cus cus from www.sanovita.ro with 15% discount if you use the code Rokolla
I put the 200g couscous in a bowl, put a pinch of salt and a pinch of pepper and then poured 260-270ml of hot water over it. I covered it with a paintbrush and let it swell. Normally, when the water cools it is ready. Separately I put in a pan a few frozen vegetables with a cube of butter and left them on the fire until they are completely done. Fresh vegetables or any other combination of vegetables can also be added. When the couscous was ready, I added the vegetables and mixed lightly
In a plate I put a leg, a few tablespoons of couscous with vegetables and served everything with a little salad. It was an honorable, easy-to-make dinner that everyone enjoyed.
Recipes in pictures & # 8211 baked vegetable steak
Now I want to make you want a steak with baked vegetables. I call on her whenever I want to do something quick with what I have in the fridge. Ingredients and quantities vary. Maybe just not wine. Throw in a tray what meat and vegetables you have around the house, pour about 200 ml of wine. Put in the oven and gataaaa! That, in short. For those who want details, here they are.
meat (3-4 chicken legs or a few pork medallions)
3 medium onions
3-4 medium carrots
an average eggplant (slices cut a little thicker!)
1-2 bell peppers
3 medium potatoes
4-5 cloves of garlic
spices to taste. I use delicately, thyme and, as the case may be, "mixture for pork steak", taken from the market
Remove the skin from the thighs, then cut them. Cut the garlic cloves into long notches.
Sliced onions and chopped vegetables are added to the meat tray. Sprinkle spices to taste
Then leave in the oven until browned. The thighs turn from side to side
When I use mushrooms, I prick my hats so that they penetrate better
When I make separate trays, one for vegetables, one for meat, then I put wine in both. And onions over both meat and vegetables.
Baked chicken vegetables I make whenever I want to prepare something light, full of vitamins and taste. What I like most about this dish is that I can adapt and prepare it with the remaining vegetables in the fridge or pantry.
There are people who suffer from gastritis and have discomfort when eating, for example mushrooms or potatoes. Therefore, you can replace them with other vegetables. Also, onions and green garlic you may not eat, but they give a great taste to the dish and cooked carefully should no longer cause heartburn (personally, I have no problems, but it depends on the case)!
- 1 peeled and seedless zucchini
- 4 large mushrooms
- 3 potatoes
- 1 red bell pepper
- carrot slices (optional)
- 2 boneless chicken legs
- 2 cloves green garlic
- 1 green onion
- olive oil
- green parsley
- a pinch of salt
Peel a squash, grate it and cut it into cubes. Put in the heat-resistant pan together with the chicken pieces, a little olive oil and a pinch of salt and put in the preheated oven at 200 degrees for about an hour (cooking time differs depending on what vegetables you use). When the vegetables are cooked, remove the tray and sprinkle with chopped parsley.
It's a recipe that keeps me out of the big problem all the time: & # 8220today what do I cook today? & # 8221