Roast Chicken with Vegetables and Mushrooms (in the Oven)

Roast chicken thighs with potatoes, mushrooms, and sauteed vegetables under a cheese crust is the perfect dish for a Sunday family lunch or dinner. The cream gives tenderness to the dish, freshness – herbs and tomatoes, piquancy – garlic, and a variety of spices. Baking the dish in the oven after pre-frying will minimize your direct participation in the preparation, and waiting will only whet your appetite with the wonderful aromas of the roast. Very tasty, satisfying, and quite simple!

Servings: 4

Ingredients

• Chicken thighs – 800 g (4 pcs.)
• Potatoes – 380 g (4 pcs.)
• Champignons – 200 g
• Tomato – 80 g (1 pc.)
• Onions – 80 g (1 pc.)
• Carrots – 110 g (1 pc.)
• Hard cheese – 40 g
• Cream (20% fat) – 2 tbsp
• Garlic – 2 cloves
• Vegetable oil – 4 tbsp
• Tomato paste – 1 teaspoon
• Ground curry – 1 teaspoon
• Ground black pepper – 1/3 teaspoon
• Ground sweet paprika – 1/3 teaspoon
• Dried basil – 1/3 teaspoon
• Salt – 0.5 teaspoon
• Fresh dill (for serving) – 1-2 branches

Directions

1. Wash the chicken thighs and pat dry with paper towels. Place the thighs in a bowl, sprinkle with salt, black pepper, curry, and sweet paprika. Stir and marinate for 10 minutes at room temperature.
2. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil and fry the chicken thighs over high heat on both sides.
3. A golden crust appears after 1-1.5 minutes of frying on one side, you do not need to cook longer. The resulting crust will help keep all the juices inside the chicken meat.
4. Wipe the champignons with a damp kitchen towel and cut them into medium cubes. Preheat oven to 200 degrees.
5. Transfer the meat from the skillet to a plate. Fry the mushrooms in the remaining oil for 7-8 minutes, until tender.
6. Wash the tomato and pour boiling water over for a couple of minutes. Then remove the skin from the tomato and cut it into cubes. Peel and wash onions and carrots. Cut the onion into quarters, the carrots into thin semicircles or cubes.
7. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil put the onion in a pan and fry it for 3-5 minutes, until transparent.
8. Add the carrots to the skillet and fry for another 3-4 minutes.
9. Then add tomato and tomato paste to the vegetables, as well as a little salt and dried basil. Stir and cook for another 2-3 minutes. Turn off the fire.
10. Peel the potatoes, wash and cut into cubes.
11. Place two chicken thighs on the bottom of a ceramic or glass baking dish. (If using portioned pots, focus on the volume when filling.)
12. Top with potatoes and salt a little.
13. Top the potatoes with the fried vegetables and oil.
14. Place the remaining chicken thighs on top of the vegetables and the mushrooms on top.
    Cover the form with a lid or cover with foil and place in an oven preheated to 200 degrees for 20 minutes. Then reduce the heat to 170 degrees and cook the roast for another 30 minutes.
15. Peel the garlic and cut it into thin slices. Grate the cheese on a fine grater.
16. Remove the dish from the oven, pour in the cream, add the garlic, and spread the cheese on top. Cover with a lid/foil and place in the oven for another 5 minutes.
17. Then turn off the oven and leave the pot with the dish in it to infuse for another 30 minutes.
18. After a while, put the roast on plates – a piece of chicken, potatoes, mushrooms, and vegetables, garnish with fresh dill and serve.

Enjoy your meal!

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