Traditional recipes

Bake with autumn vegetables

Bake with autumn vegetables

I've been missing something lately but it doesn't mean that I didn't cook, I had guests and I didn't have much time to post what I cooked, but starting today I will "bombard" you with recipes to recover.

I propose a delicious and easy to make lunch: pieces of baked chicken with autumn vegetables.

  • We need a whole chicken that I cut into pieces,
  • salt,
  • olive oil,
  • parsley and green celery cut not very finely,
  • freshly ground pepper (I used some mixture of sea salt and thyme peppers),
  • paprika,
  • 50 ml of wine,
  • Peel a squash, grate it and squeeze the juice.
  • a sliced ​​carrot
  • a handful of mixed wild mushrooms (I bought frozen, they have extraordinary flavor)

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked chicken with autumn vegetables:

Preparation: cut the eggplant into pieces and leave it to marinate for at least 2 hours in wine, olive oil, spices and chopped greens.

Then we place the chicken pieces in the oven bowl, I used his tagine bowl because it is bigger, you can use any clay preferably. I put the vegetables and mushrooms next to the chicken and I poured half a cup of water to have more sauce next to the steak.

I left the pot in the oven for 45 minutes with the lid on and then another 20 minutes on low heat to lower the water and brown a little. It was absolutely delicious on request I repeated the recipe once again.

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.

The best chicken recipe with vegetables

It is very possible that you already have most, if not all, of the ingredients you need in the fridge or pantry, so the first step will be very simple. You can opt for breast fillets or chicken legs. The choice is your own preferences.

The next recipe is for 1-2 servings. Of course, you can increase the amount of ingredients proportionally, depending on the number of people at the table.


  • Salt (to taste)
  • 1 carrot (10 g)
  • 1 strand of parsley
  • 1 large potato (30 g)
  • 1 medium onion (40 g)
  • Vegetable oil (to taste)
  • 1 cup chicken soup (250 ml)
  • 1 cup white wine (100 ml)
  • 4 chicken breast fillets (400 g)
  • 2 peppers, one red and one green (30 g)

Method of preparation

  1. Cut all the vegetables (green pepper, red pepper, carrot and onion) into small pieces. Do the same with the potato (washed and peeled).
  2. After you cut the vegetables, add salt to make sure they lose water when cooking, which will make the cooking process easier.
  3. In a saucepan, add the oil and sauté the vegetables with a little salt (to taste).
  4. Then add the chicken soup and white wine. You can buy soup prepared directly from the store or you can do it yourself at home, as follows:
    • Pour water into a pan and add potatoes, carrots, celery, turnip, leeks and chicken.
    • Bring the ingredients to a boil over medium heat so that the water absorbs the flavor of the chicken.
  5. Add the chicken and another pinch of salt.
  6. Let it boil for 20 minutes, until the meat is completely cooked and the soup evaporates. Vegetables should be made into sauce and served with chicken.

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 onion, vinegar, sugar, soup over the chicken. Season with salt and freshly ground pepper. Put the tray back in the oven, 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


(for steak)

- 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 breast 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 recipes for baked chicken are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!

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(5 points / total votes: 46)

olga 3 years ago - 24 February 2015 08:39

Re: Chicken breast stew with vegetables

SIMBAD 3 years ago - 24 February 2015 12:23

Re: Chicken breast stew with vegetables

Ioana, you made a spiral cake with chocolate, I found the recipe on the internet, but I didn't understand how to pack it.
If you can help me! Please. I will send you the recipe by e-mail. Maybe you have one with clearer steps. Thank you.

teodora 3 years ago - 24 February 2015 15:59

Re: Chicken breast stew with vegetables

This wonderful stew, in layers (can we also call it musaca?), I will make it without meat, fasting. Shouldn't the eggplants be put with salt first and drained? Regarding "bulgur", I found it at the store and I will definitely make "potato meatballs with bulgur".

Ioana 3 years ago - 24 February 2015 16:22

Re: Chicken breast stew with vegetables

you can skip the eggplants and drain them. from experience I have noticed that if they are good (sweet) there is absolutely no need for this step when you put them in sauces or stews.

I used to taste them raw when you cut them. it feels if they are bitter and salt is needed.

guaranteed to come out excellent only with vegetables.

teodora 3 years ago - 24 February 2015 16:53

Re: Chicken breast stew with vegetables

The raw eggplant tasting thing. I didn't know it. How long do you live? learn ! Thanks !

Ioana 3 years ago - 24 February 2015 17:24

Re: Chicken breast stew with vegetables

they are not very good in taste but you get caught if they are bitter you don't even have to swallow them, just feel their taste.
I suffered that I drained the eggplants with salt and then I grilled them and only when they were ready did I taste them all and I found that they are so bitter that they could not be eaten. since then I taste them before cooking so as not to waste time.

Joanna 3 years ago - 24 February 2015 18:52

Re: Chicken breast stew with vegetables

Interesting and easy recipe, I sit and wonder if I should try to make it at Slow Cooker (crock pott).

thanks for all the wonderful recipes you share with us.

Ioana 3 years ago - 24 February 2015 19:35

Re: Chicken breast stew with vegetables

you thought well joanna, it is a very suitable recipe for slow cooker.

Simona-Adina Hotea 3 years ago - 24 February 2015 19:47

Re: Chicken breast stew with vegetables

This is how I make the pot (without meat), I tried it once, in a pain and since then I don't do otherwise. Put the vegetables in layers (the ones that boil harder I put them at the bottom of the pot), then a cup of water, cover with aluminum foil or with a lid and. bake for 45 minutes. I take the lid and let the sauce drop for another 10 minutes. A miracle! I have to try chicken as well (and the specific spice, of course.

Anamaria 3 years ago - 24 February 2015 21:05

Re: Chicken breast stew with vegetables

Stew is a food cooked all over the world, only the ingredients differ - vegetables and meat, fish, seafood and spices - depending on the country. I really like to prepare it, including wok, chicken breast, with onions, potatoes, peppers, tomato paste, simple spices. It can be prepared in 30 minutes, on the stove, saving a family dinner. A tasty and healthy dish, especially in summer, when it is the season of garden vegetables. I cook stew about once a week. Thanks, my appetite was whetted.

Ioana 3 years ago - 25 February 2015 09:51

Re: Chicken breast stew with vegetables

simona, you once lived in Turkey, maybe in another life, and you did G ve every day like you do in the book.

Olga 3 years ago - 25 February 2015 10:09

Re: Chicken breast stew with vegetables

I will try this recipe in the fasting version, as someone suggested above, and I will mark it for the meat version for after.

Thanks for the eggplant tip!

roxana 3 years ago - 25 February 2015 11:05

Re: Chicken breast stew with vegetables

Ioana, I really wanted to make this recipe so I ordered a cast iron pan) to justify the purchase not very cheap I will give iama in all the recipes that are prepared in such a pot, in the oven eventually, as the small doesn't really let me wander around the kitchen

Ioana 3 years ago - 25 February 2015 11:18

Re: Chicken breast stew with vegetables

no cast iron pot is absolutely necessary, a good pot that goes in the oven is ok for most recipes. but in general it is pleasant to cook in such pots, the vegetables and meat brown nicely when you sauté them (they do not look like stewed), they keep the temperature very well. in addition it looks very fine and is easy to clean.

gradually I replaced most of my pots with cast iron ones (I have an enameled cauldron, this taller pot also enameled and a lower pan without enamel, a cast iron grill and a frying pan). if you feel the difference. stainless steel pots are now used only for boiling rice, soups, etc.

you can do anything in it, from goulash, stews, steaks, sarmale. in the one with low walls I like to saute cabbage, it comes out so tasty a little caramelized in places: [link] before I sautéed it in a wok, but that's so big and hard that if I'm alone at home I don't dare

the only downside is that they are a bit heavy for me, but I hope on this occasion to develop my arm muscles

to use it healthy and to know that this kind of investments are useful and will make your work in the kitchen easier. and they will improve the taste of your food.

Dana 3 years ago - 25 February 2015 15:21

Re: Chicken breast stew with vegetables

I think it's as good as it looks! Ioana, can you tell us where you got this pot from and how much does it cost? I saw a cauldron, but not the pot with this handle! thanks

Ioana 3 years ago - 25 February 2015 15:27

Re: Chicken breast stew with vegetables

that's why I took another one, I had a kettle but that one doesn't have handles or a lid.

my facebook cover is with this pot [link]

if you don't hurry wait, you may catch a promotion. this site has a store in Cluj, in Polus Center and they often have very good promotions. they also have Staub and Lava products but the prices are a bit higher. From Lava I have a pan, it looks like a jewel when I put it on the stove.

Dana 3 years ago - 25 February 2015 15:56

Re: Chicken breast stew with vegetables

Ok, thank you very much. I'm from Bucharest and I saw that they have stores in 3 malls. I dare to ask you something else: do you have any idea how the promotions are displayed on the site or do I have to go to the stores to see them? thanks

Ioana 3 years ago - 25 February 2015 16:11

Re: Chicken breast stew with vegetables

I see that here are the promotions: [link]

I don't follow them on the site, because I often go through the store and always see what they have. I didn't buy anything online from them, I like to see and touch the products.

be sure to check the products in the package before taking them home, so that they do not have defects (especially so that the inside is not scratched or defective in production).

Dana 3 years ago - 25 February 2015 16:23

Re: Chicken breast stew with vegetables

I also like to see and touch what I buy, but considering that the stores are not in my way, I thought of following the promotions on the site and only when I see something interesting will I run there. thank you very much, you are pretty as usual

Ioana 3 years ago - 25 February 2015 16:42

Re: Chicken breast stew with vegetables

yes, the distances in Bucharest do not compare with those in Cluj.

Gabriela Muller 3 years ago - 14 March 2015 08:35

Re: Chicken breast stew with vegetables

When to put Turkish spice? I don't see him mentioned until the beginning.
Anyway I deduced that it should have been added when frying the meat, I used minced beef because I didn't have chicken. I also added oats & smoked paprika. I wanted to put mushrooms too but they didn't fit in the pot anymore! It's still in the oven, I'll comment again after the finished product is tested (and it certainly disappears very quickly because the smell of meat cooked with Turkish spices gathered the neighbors!) Thank you very much for the countless ideas that inspire me on the site your Ioana!

Ioana 3 years ago - 14 March 2015 09:09

Re: Chicken breast stew with vegetables

Gabriela, I added, you were right, the spice is added over the meat, in step 6, together with the tomato and pepper paste.
this spice is very tempting, the smell takes your mind. I'm waiting to see if the taste is at the expected level.

Gabriela Muller 3 years ago - 15 March 2015 09:37

Re: Chicken breast stew with vegetables

My stew came out more like a vegetable fly, incredibly good! The spice gave it a fine taste between cury & moroccan without being overpowering. In any case, I now have a new favorite recipe that I will cook as often as I can. I'll try chicken too. Thanks Ioana!

Ioana 3 years ago - 15 March 2015 10:01

Re: Chicken breast stew with vegetables

with great pleasure, Gabriela. I'm glad you liked it so much.

Gabi 3 years ago - May 9, 2015 12:10

Re: Chicken breast stew with vegetables

I ate stew like this last year in Turkey. It was delicious! I wanted to ask, that is, to ask you, if you do not know recipes for meat with tomatoes without tomato sauce?

Ioana 3 years ago - 11 May 2015 10:56

Re: Chicken breast stew with vegetables

Gabi, unfortunately I can't find oats in our market. I missed Turkey and Greece.

Alexandra 2 years ago - March 4, 2016 12:11 PM

Re: Chicken breast stew with vegetables

Where I find TURCESc spice I am in Germany. and the recipe is bestial I really want to try tomorrow !! but the problem is where the spice comes from. do you have any idea ?? thank you

Ioana 2 years ago - March 4, 2016 12:55 PM

Re: Chicken breast stew with vegetables

The texts underlined in black are links that take you to other recipes. there you will find the recipe for Turkish spice. or click here [link]

Sandra 9 hours ago - January 21, 2019 07:47

Re: Chicken breast stew with vegetables

Hi! Does the Turkish spice also have a name? That I would take advantage of the fact that I have so many Turkish stores in the areas to buy it directly but I haven't found it anywhere so far and I have this name. Thank you very much!

Ioana 7 minutes ago - January 21, 2019 16:51

Re: Chicken breast stew with vegetables

look for Baharat, which also has mint in its composition. but if you don't find anything satisfying, you can prepare it at home according to the recipe here: [link]

Baked chicken steak with vegetables

A few days ago, I received a surprise package from Eden. In it I found a set of beautiful plates from the advertisement and an invitation to show how well you can eat at home.

I accepted this challenge because her (and the campaign's) message resonates a lot with what I think: you can eat very well at home and no, you really don't need to stay in the kitchen all day! With this in mind, I also chose to present to you what I have prepared for a dinner during the week. A dinner for the preparation of which I needed very little time and which was colorful and delicious and & # 8211 above all & # 8211 was the reason for a happy family meal.

And you have the opportunity to win prizes offered by Edenia in this campaign. Read the details here.


*** for this recipe I used the products from the range Eden*

For the steak
1 whole chicken (seasoned with salt, pepper, paprika)
1/2 bag of frozen baby carrot carrots
1/2 bag of frozen broccoli
1/2 bag of frozen cauliflower

For rice
1 cup rice
1/2 cup frozen corn
1/2 pomegranate
green parsley

Washed and cleaned chicken, I seasoned it with salt, pepper and paprika and I massaged the meat spices well. I tied his legs with string and turned his wings. I placed him on his back with his chest up in the tray. I put it in the oven over high heat until it started to cook, but it still hasn't browned.
I then added the frozen vegetables to the tray: carrots, broccoli and cauliflower and put everything in the oven over low heat. Along the way, from time to time, I opened the oven door, tilted the tray and gathered with a spoonful of the sauce formed and put over the chicken.

Meanwhile, I prepared the rice in the pan. I cook the rice a little, until the grain turns a dull white color and begins to give off a sweet smell. Then I extinguished with water and added the frozen corn kernels.
When it boiled, I added the pomegranate seeds and chopped green parsley.

Whole crispy chicken

You prepare it in 5 minutes, it is so simple that you do not need any culinary knowledge. Not to mention that from a minimum of work you feed & # 8230 even a whole hungry army! Fragile and fragrant, with a crispy and slightly smoky delicious crust, you will be guaranteed to do better than the roast chicken in town.

Wash the chicken well, inside and out. Tamponează cu niște șervete de hârtie să îl usuci. Încet, ridică pielea de pe pui fără să o rupi de tot cu o mână și cu cealaltă împrăștie în mod egal, jumătate din cantitatea de usturoi între piele și carne. Restul de pui împrăștie-l înăuntrul puiului. Unge cu untul topit puiul pe dinafară. Presară sare, piper și boia din belșug.

(OPȚIONAL: Pentru a-l avea cât mai aromat, sugerez să îl lași la frigider între 12 și 24 de ore)

Poziționează grătarul cuptorului pe poziția cea mai de jos și preîncălzește cuptorul la treaptă mare. Într-o tavă care nu lipește, pune puiul, cu pieptul în jos și cu aripile împăturite dedesubt. Dă la cuptor 25 de minute la temperatură medie spre maximă.

Scoate tava, întoarce puiul cu susul în jos. Toarnă cu ajutorul unei linguri, peste pui, din sosul format în tavă și cu extra unt, dacă simți că e nevoie. Dă la cuptor încă 15-25 minute, scăzând un pic temperatura cuptorului.

Scoate tava, toarnă deasupra o combinație de sos de soia și bere și dă la cuptor la temperatură maximă încă 10-20 de minute.

Când îl scoți de tot, lasă-l să se odihnească 20 minute înainte să îl tai.

Rețete în imagini – friptură cu legume la cuptor

Acum vreau să vă fac poftă cu o friptură cu legume la cuptor. Apelez la ea ori de câte ori vreau să fac ceva rapid cu ce am prin frigider. Ingredientele şi cantităţile variază. Poate doar vinul nu. Aruncaţi într-o tavă ce carne şi legume aveţi prin casă, turnaţi vreo 200 ml de vin. Daţi la cuptor şi gataaaa! Asta, pe scurt. Pentru doritoarele de detalii, iată-le.

carne (3-4 pulpe de pui sau câteva medalioane carne de porc)
3 cepe medii
3-4 morcovi medii
5-6 ciuperci
o vânătă (feliile se taie ceva mai groase!) medie
1-2 ardei graşi
3 cartofi medii
4-5 căţei de usturoi
condimente după gust. Eu folosesc delikat, cimbru şi, după caz, ”amestec pentru friptura de porc”, luat din comerţ

Se aruncă pieliţa de pe pulpe, apoi acestea se crestează. În crestătură se introduc căţeii de usturoi tăiaţi pe lung.

Ceapa rondele şi legumelele tăiate se adaugă în tava cu carne. Peste se presară condimente după gust

Apoi se lasă la cuptor până se rumenesc. Pulpele se întorc de pe o parte pe cealaltă

Când folosesc ciuperci, înţep pălăriile, să se pătrundă mai bine

Când fac tăvi separate, una de legume, una de carne, atunci pun vin în ambele. Iar ceapa atât peste carne, cât şi peste legume.

Reteta #3: Ciocanele de pui la cuptor

Ingrediente Ciocanele la cuptor

1 kg ciocanele pui
200 ml suc de rosu
sare, piper, busuioc
jumatate pahar de vin

Mod de preparare Ciocanele la cuptor

Ciocanele se spala, le condimentam dupa gust apoi le punem intr-un vas termorezistent, adaugam sucul de rosii si completam cu apa. Cand sunt aproape gata adaugam si vinul. Lasam sa se rumneasca.