Chicken in the oven in a rustic way
Perhaps, this recipe can be called the simplest. No special tricks, no unusual ingredients. Everything is extremely simple and fast. And most importantly, it's still very tasty! Ingredients:
- 1 chicken carcass;
- 3 eggplants;
- 2 onions;
- 5 fresh tomatoes;
- 4 pods of bell pepper;
- 5 potatoes;
- 4 tablespoons of mayonnaise;
- 5 tablespoons of vegetable oil;
- Spices and salt at your own discretion.
Preparation: To my chicken, we dry it with a paper towel and cut into small portions. Clean and wash my vegetables (we do not remove the peel from the eggplant!). Now all vegetables are cut into slices of approximately the same size, and the onion is cut into half rings. Pieces of chicken and chopped vegetables are put in a large bowl and seasoned with spices and salt. Spices can be taken any you like. And yet be more careful with them - spices can kill the taste and aroma of vegetables and meat. We add vegetable oil and mayonnaise to the bowl, mix everything thoroughly and leave the minutes for fifteen. In the meantime, we need to heat the oven to 200-220 degrees. When the oven warms up, shift the chicken with vegetables into a baking dish and put it in the oven. Approximately in an hour our juicy, tasty and fragrant dish will be ready. You can serve it both hot and cold. And when you serve it you can still season with fresh herbs. 
Chicken with vegetables, baked in a sleeve
The baking sleeve can be considered one of thegreat culinary inventions. This device at times facilitates the cooking process, allows you to completely preserve the juice of the products used, and even protects the oven from splashing fat. Here's a chicken with vegetables you can cook in the sleeve. Ingredients:
- 1 hen of medium size;
- 1 kilogram of potatoes;
- 2-3 carrots;
- 2 small zucchini;
- 1 pod of bell pepper;
- 1 head of garlic;
- One and a half cup of sour cream;
- Salt and black ground pepper on your own.
Preparation: We will bake the whole chicken. Therefore, properly my carcass and let it dry properly. Turn on the oven, which should warm up to 220 degrees. While the oven is warming up, we prepare vegetables for garnish and chicken sauce. Garlic is cleaned, we pass through a garlic press and mix with sour cream, black pepper and salt. Part of the sauce is cast for vegetables, and the rest is rubbed the bird outside and inside. We leave the chicken for fifteen or twenty minutes. Vegetables are cleaned, washed and cut into relatively large pieces. We tie the baking sleeve on one side with a strong knot and add half of the vegetables mixed with the sauce into it. Now put the chicken in the sleeve and put the remaining vegetables (also mixed with garlic sauce). Next you need to drain excess air from the sleeve and tie it from the side of the cut with a knot or fasten it with a special clamp. That's all. We put the packed bird on a baking tray or in a baking dish and put it in the oven. After about an hour our dish will be ready. Ready meat can be determined by piercing the carcass with a sharp knife. If a clear juice is allocated at the puncture site, then the bird has reached. By the way, if you want not just a baked chicken, but also toasty, then for fifteen minutes before the end of cooking, the sleeve simply needs to be cut and unfolded. Leaving the chicken in the oven open, you will get a bird with a ruddy crust.
Chicken legs with vegetables
Another option is cooking chicken in the oven. This time we will not use a whole carcass, but only the legs (sold in sets). And we will not make any sauce - we will enjoy the natural taste of poultry and vegetables. Ingredients:
- About a kilogram of chicken legs;
- 1 pod of red bell pepper;
- 1 pod of yellow bell pepper;
- 2 heads of onions;
- 4-6 cherry tomatoes;
- 2 large ripe tomatoes;
- 3 garlic cloves;
- 2-3 sprigs of rosemary;
- 1-2 tablespoons of vegetable oil;
- Salt on your own.
Preparation: My shins, dried and fried in a frying pan in vegetable oil. Note that the legs need only fry until a ruddy crust, and not bring to readiness. Therefore, they should be placed in a frying pan so that the legs do not touch each other, do not salt and fry over high heat. Toasted shins fold into a deep form for baking. Turn on the oven and leave it to warm up to 200-220 degrees. In the meantime, we clean our vegetables and cut them. Onions cut into half rings, pepper - a part of stripes, and a part of squares, large tomatoes - cubes. In a frying pan, where the chicken legs are toasted, first fry the onion until golden. Then add to it sliced peppers and tomatoes, reduce heat and stew vegetables for about five minutes. At the very end, put roasted rosemary and chopped garlic, salt in a frying pan and take the vegetables off the fire. Put the stewed vegetables on top of chicken legs. We decorate all this with whole cherry tomatoes and strips of Bulgarian pepper, and then we send the form to the oven. Bake everything in about 15-20 minutes. Served as a separate dish or with a side dish: boiled potatoes or mashed potatoes, rice, spaghetti. 
Chicken with potatoes and vegetable garnish
By and large, this is a common roast. Only we will bake it on an open baking sheet. Ingredients:
- Chicken meat;
- 1 kg of potatoes;
- 2 small zucchini;
- 1 head of onions;
- 3 ripe fresh tomatoes;
- Half a cup of mayonnaise;
- Half a glass of sour cream;
- Half a teaspoon of mustard;
- Salt and spices are at your discretion.
Preparation: Potatoes are properly washed and boiled in a uniform. After that, we clean and cut potatoes in circles. Chicken my carcass, dried and cut into small portions. We clean the head of the onion and cut it into half rings. Now mix the meat with onion and mayonnaise, salt, season with spices and put it in the refrigerator for about an hour. Meanwhile, zucchini and tomatoes cut in circles and fry alternately in a frying pan with vegetable oil. Sour cream with the mustard, add a little salt and if necessary dilute warm boiled water - the sauce for baking should turn out to be liquid. Turn the oven on and heat it to 180 degrees. Now we arrange all the prepared products on a baking sheet, alternating layers:
- potato slices,
- cut courgettes:
- circles of tomatoes;
- chicken with onions.
Pour all the creamy mustard sauce and put the form in the oven. We bake for one hour. During this time the dish will be cooked, and the chicken will turn golden. 
Chicken with mushrooms and vegetables baked in foil
Another interesting variant of cooking chicken with vegetables and mushrooms. Ingredients:
- 0.5 kg of chicken fillet;
- 2 carrots;
- 2 garlic cloves;
- 100 g fresh mushrooms;
- 2 handfuls of cauliflower inflorescences;
- 2 handfuls of broccoli inflorescences;
- 1 tablespoon of starch;
- 1 teaspoon of sugar;
- Vegetable oil;
- Salt and black pepper.
Preparation: Chicken meat is cut into small pieces. Carrots and mushrooms are mine and we grind: carrot - on a grater, mushrooms cut into small pieces. Garlic is passed through a garlic press. Now roll the pieces of chicken fillet in starch, add it to a deep bowl, add carrots, garlic, mushrooms and cabbage. We put sugar, salt and black pepper, mix and clean in the refrigerator for about an hour. After that, turn on the oven, which should warm up to 200-220 degrees. On the baking sheet lay out the foil and lay out first the vegetable mixture, and put the top layer of chicken fillet. Tightly wrap the foil so that the juice does not drain from the meat and vegetables, and we remove the baking sheet in the oven. We bake for about thirty to forty minutes. That's all! Our aromatic, juicy and very tasty dish is ready! As you can see, bake a chicken in the oven with vegetables is quite simple. And it can be done in different ways. By the way, you can also vary the set of vegetables to your liking. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!
