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Stew with vegetables and put in the oven

Stew with vegetables and put in the oven

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Stew with vegetables and baked chicken:

Place all the ingredients in a bowl greased with oil. Pour a cup of water, add salt and pepper to the vegetables, sprinkle with oil and leave in the oven until the thighs are browned.

How to prepare whole chicken in the oven with vegetables and flavored butter

How to prepare the chicken for cooking in the oven

First of all, we need a & # 8220chicken grill & # 8221, as we find it in stores, ie without a head, neck and claws. In general, these chicks come quite well cleaned, but they still need to be inspected for flakes or lumps. You may need to burn them a little with a kitchen torch.

The chicken should be very well dried, so dab it all over with paper towels. If it is wet, the butter will not stick to the skin.

What spices and herbs do we use

Next we need soft butter flavored with some spices and herbs.

I used: salt, pepper, paprika, bay leaves and dried thyme, and as fresh plants rosemary and parsley. Of course you can make your own combination of flavors, according to your tastes.

But these are not all flavors in the tray! Inside the chicken, put 1/2 clove of garlic and 1/2 lemon with the peel. Our chicken will thus have great flavors both inside and out.

And before sending it to the oven, place the chicken on a bed of whole vegetables: potatoes, carrots, onions and lots of garlic. They will cook in the pan in the aromatic butter sauce formed in the heat of the oven. Somewhere around half the cooking time we add in the tray a little white wine or dry rose. Do you realize now, what fabulous flavors have been gathered in this recipe? Absolutely beautiful!

We will introduce some of the flavored butter under the chicken skin. So, gently put your fingers under the chicken's skin and lift it slightly, remove it from the meat. In the created space we insert the pieces of butter and massage lightly to distribute it over a large area.

Grease the chicken on the outside with the rest of the flavored butter. It will tenderize the meat and give a very pleasant aroma.

How long does a whole chicken bake in the oven

Well, this notion is a bit relative and depends on both the size of the chicken and the oven of each.

My chicken weighed about 2 kg and in my gas oven I baked it for the first 45 minutes covered with aluminum foil. I opened the oven, removed the foil and poured the wine. I put it back in the oven for another 45 minutes without foil. During this time I opened the oven door twice and sprinkled the chicken with the sauce from the pan to hydrate it, but also to get a beautiful color and make a great, crispy crust on top.

If your chicken is bigger or smaller, you will need to adjust the cooking time accordingly.

Whole chicken recipe in the oven & # 8211 written and video

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this chicken dressed in aromatic butter, how I baked it and how fragile it was when I took it out of the oven.

And because a video often makes as many as 1000 words, subscribe to the YouTube channel so you don't miss any recipes! Click here to subscribe!

Ingredients chicken with harissa and baked vegetables

chicken and spice

  • a 1.7 kg Vegetarian Chicken.
  • 2 teaspoons topped with harissa paste
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet, flavored paprika
  • 15 ml. olive oil
  • 1 teaspoon coarse salt
  • ¼ teaspoon of pepper
  • peel half an organic lemon
  • 1 tablespoon of fresh thyme leaves + 4-5 twigs
  • 2-3 tablespoons lemon juice
  • 5 cloves of garlic

garnish (cooked at the same time as the chicken, in the oven)

  • 1 kg. potatoes (a variety recommended for baking)
  • 500 gr. young carrots
  • 1 onion (80 grams)
  • 1 fennel bulb (300 gr)
  • 15 ml. olive oil
  • salt and pepper to taste

How to cook chicken with harissa and baked vegetables

1. General rule when we cook meat, it comes from any animal: the first thing we have to do is bring the meat to room temperature. Otherwise, the cooking time indications are no longer valid and the meat is no longer cooked evenly. So, take the chicken out of the fridge at least 1 hour before we start cooking.

All right, in the meantime we're thinking about which tray to choose. It will have to be big enough for the chicken and all the vegetables for the garnish to enter at the same time. Ideally, it should be a tray (heat-resistant dish) with a lid. If we do not have, we will have to cover the chicken, during baking, with aluminum foil. Once we have decided on the tray, we have time to prepare the necessary ingredients for this chicken with harissa, baked at once with a wonderful garnish of vegetables.

Preparation of spicy pasta

2. In a blender jar or chopper, place the harissa paste. This pasta is a North African spice and has, above the spice, a delicious aroma. There is dry harissa, in the form of a mixture of spices, and this paste, which we use for our chicken. Depending on the region from which it comes, the composition of the harissa may differ, there are various variants. The basic ingredient is hot peppers and in addition to these, to a greater or lesser extent, harissa also contains cumin and cumin, paprika, tomato paste, garlic, coriander seeds, etc. Finally, I used 2 teaspoons of harissa tip and don't be afraid to do the same. It is not overly hot and has a superb aroma!

In addition to the harissa paste, I added in the blender the finely grated lemon zest and about 2-3 tablespoons of juice. I also put 2 cloves of garlic, 1 tablespoon of fresh thyme leaves and 15 ml (1 tablespoon of olive oil. I also added paprika and ground coriander, coarse salt and pepper. I processed everything with the blender until I got a paste With this pasta, I seasoned the chicken.

Preparing the chicken

3. I took the chicken out of the package and quickly passed the kitchen torch everywhere where I saw discreet traces of feathers. I then wiped it with absorbent kitchen paper towels, all over the skin and inside.

4. I salted and peppered the chicken inside, then greased it with harissa paste. Inside, I put ½ lemon (grated and partially squeezed), 3 cloves of garlic and thyme sprigs.

5. Very conveniently, I passed the ends of the legs again through the “buttonhole” cut into the chicken's skin and closed the cavity again. I salted and peppered it on the outside and then greased it with the remaining paste first on the back, then on the chest, thighs and wings. I let the chicken on the mincer to soak in the flavor of the spice while I prepared the vegetables for the garnish.

Preparing vegetables

6. Once the chicken was seasoned, I turned on the oven and set it at 180 ° C, with ventilation or 190 ° C, static.

7. For this chicken with harissa, I chose to make a garnish of cooked vegetables, cooked at the same time as the chicken itself. I used potatoes, onions, fennel and young carrots, but you can also make other vegetable combinations. I cleaned, washed and cut the potatoes into quarters. I peeled the onion and cut it into 8. I also cut the fennel bulb into 8. I put the prepared vegetables in the tray I chose to cook the chicken. I sprinkled them with 1 tablespoon of olive oil and seasoned them with salt and pepper.

8. Carrots, being very fragile, I treated them differently. First, I cleaned them, scraping them gently, and I kept some of the leaves.

9. I put a pot of salted water on the fire and when I boiled, I added the carrots. I reduced the heat and cooked the carrots without boiling, until they were a little tender, without having been completely cooked, then taken out of the water, on a mincer. I added them to the chicken tray with harissa, along with the rest of the vegetables, towards the end of cooking.

Chicken with harissa & # 8211 cooking in the oven

10. I placed the chicken seasoned with harissa (v.p.5) in the pan, in the middle of the prepared vegetables (v.p.7). I wrapped the tray (I don't have a lid on this tray) and put it in the preheated oven at 180 ° C, at a medium height.

11. After an hour, I removed the foil / lid and added the partially cooked carrots to the pan (v.p.9). I set the oven to grill function and raised the temperature to 190 ° C.

12. I continued to cook the chicken in the oven for another 10 minutes, with the breast up. After these first 10 minutes on the grill function, I turned the chicken upside down and cooked it for another 10 minutes in this position. Finally, I turned it upside down again and finished it with another 10 minutes upside down, until it was splendidly browned. Each time I turned the chicken over, I took the opportunity to sprinkle a little of the vegetables with the aromatic liquid collected in the tray. In total, I baked this chicken with harissa for an hour and thirty minutes. At the end of this time, the chicken looked and smelled divine. Before serving, I waited another 15 minutes, as it should be done with any kind of roast meat.


I served this chicken with harissa next to the garnish of ripe vegetables from the pan and it was absolutely divine. The skin turned brown and crunchy and the meat was as juicy, tasty and silky as I have never seen before! In addition to chicken and garnish, I also made a taboulé salad, whose recipe you can find by clicking on the picture below. Dream!


I hope you try the recipe, the ingredients are really easy to buy and not expensive at all. The only more special ingredient is harissa paste, but it can also be found in any Arabic store or even in better-stocked supermarkets, in the district with ethnic products. I am waiting for you with impressions, to be useful to you!

Necessary ingredients chicken stew with mushrooms:

  • 3 chicken legs (or breast)
  • 500 mushrooms
  • 2 onions, 2 carrots, 1 capsicum or bell pepper, 4-5 cloves of garlic
  • 1 can peeled tomatoes (or broth, tomato juice, paste folded with water)
  • 1 bunch parsley
  • oil, pepper, bay leaves, salt, a teaspoon of sugar

& # 8211 1 piece of chicken breast
& # 8211 2 potatoes
& # 8211 1 bell pepper
& # 8211 2 carrots
& # 8211 butter for greased yena bowl
& # 8211 sare

I prepare in the yena pot with a lid.
Grease the yena bowl with butter then put the potato cut in four, the chicken breast cut into cubes, on top, the carrot cut into rounds, the pepper cut into strips, then add a little salt and a little water. Put the lid on the pot and put it in the oven at the right heat.

Try this video recipe too

Video: Πεντανόστιμο ΣΦΑΛΜΑ ΑΓΓΟΛΟΓΙΟ ΓΙΑ ΤΟ ΧΕΙΜΩΝΑ. Μετάνιωσε που δεν είχε μαγειρέψει πολύ.


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  2. Loritz

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  3. Calbex

    Excuse, I thought and moved away from this sentence

  4. Bureig

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  5. Kabei

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