How to is cook oven roast chicken
Today I present to you a way to prepare oven-roasted chicken using 3 simple and delicious recipes
Oven roast chicken
Preparation time: 50 minutes
Cooking time: 50 minutes
Serves for seven people
The ingredients
- Seven parts of the wings removed from the last feather, and the whole thigh (flowers).
- A quarter of a teaspoon of hot pepper and black pepper.
- A teaspoon of tomato molasses.
- Two teaspoons of mixed spices, and curry.
- Three tablespoons of sunflower oil.
- One and a half tablespoon of chili paste.
- Ten cloves of garlic.
- A piece of tomato, and green pepper.
- A large onion.
- the salt.
How to prepare
- Put the chicken pieces on a large plate, then add the oil and spices all to the plate, then mix them all, until the chicken absorbs the mixture.
- Put the onion circles in an oven tray, so that all of the trays are covered, and the chicken is distributed in the tray, where the skin is on top.
- And large chicken pieces can be sliced with a knife slightly, to help with leveling, then put some garlic cloves between the chicken pieces.
- Sprinkle tomatoes on the face of the tray.
- Put the tray in an oven at a high temperature, from the bottom, for forty minutes without opening it at all.
- Open the oven, put the green pepper slices on the face of the tray, lift it to be close to the grill, then leave it for ten minutes, and then serve it hot.
Oven roast chicken and vegetables
Preparation time: 20 minutes
Cooking time: 60 minutes
Serves 4 people
The ingredients
- Chicken cut into four parts.
- Two pieces of potatoes, and eggplant.
- A grain of carrots, green pepper, and onions.
- Five cloves of crushed garlic.
- Half a cup of ketchup.
- A grain of lemon juice and humans.
- Two tablespoons of tomato sauce.
- Two teaspoons of salt.
- A teaspoon of paprika, and chicken seasoning.
- A tablespoon of dry rosemary.
- Half a teaspoon of black pepper.
How to prepare
- Cut the vegetables into rings.
- Fry potatoes, and eggplant half-fry.
Preparing the seasoning mixture:
- Mixing lemon juice, ketchup, garlic, tomato sauce, salt, and all the spices.
- Spread the onion, carrots, and capsicum in an oven tray, then put the potatoes.
- Marinate the chicken with the mixture, and then place it on top of the potatoes.
- Put the eggplant between the chicken pieces.
- Put it in the oven at a temperature of one hundred and ninety degrees Celsius, until the chicken is tender and fried.
- And in the meantime, wipe the surface of the chicken with a brush of broth in the tray, and then serve it hot.
Roast chicken with potatoes
Preparation time: 13 minutes
Cooking time: 60 minutes
Makes 8 people
The ingredients
- A glass of water.
- Ten beads of a chicken pin.
- Four large grains of sliced tomatoes, sliced potatoes, sliced carrots.
- Three large onions cut into circular slices.
- Medium sweet green pepper slices, sweet red pepper slices.
- Ten pods of sweet green pepper.
- Ten cloves of garlic slices.
- Two to three tablespoons of ghee, or oil.
- Two small spoons of mixed spice.
- 1 teaspoon of fine coriander, salt, cumin, and cinnamon.
- Half a teaspoon of turmeric.
- ¼ teaspoon of black pepper.
How to prepare
- Install the mesh rack in the center of the oven, and preheat the oven to a temperature of one hundred and eighty degrees.
- Bring a large oven dish suitable for serving on the table.
- Put cinnamon, cumin, pepper, salt, pepper, turmeric, and coriander in a small dish, and stir the spices to mix.
- Put the green peppers, paprika, onions, garlic, potatoes, tomatoes, and carrots in the oven dish.
- Put the chicken pieces in the spices, and turn them to be covered with spices well.
- And then put the chicken pieces on the vegetables, and sprinkle the rest of the spices on the chicken and vegetables.
- Distribute the pepper pods between the chicken pieces.
- Pour water and oil over the chicken and vegetables, wrap the plate with a piece of aluminum foil.
- And make several slits using the tip of the knife in the aluminum foil.
- Put the chicken tray dish with potatoes in the oven for sixty minutes, until the vegetables and chicken are cooked, and the broth is poured, then served hot.
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