Roast Chicken with Vegetables, under a Potato “Lid”
by Editorial Staff
Weekend dish! Everything is prepared quite quickly and simply, everyone in your family will find something tasty in this dish! Fried, covered with grated potatoes with cheese – and in the oven. Delicate chicken meat, a sea of vegetables, and baked potatoes on top! Want to try?
Ingredients
- Chicken fillet – 500 g (2 pcs.)
- Young zucchini (small) – 2 pcs.
- Sweet pepper (medium size) – 1-2 pcs.
- Tomatoes (small) – 4-5 pcs.
- Carrots (small) – 1 pc.
- Parsnip root (optional) – 1 pc.
- Bulb onions (small) – 2 pcs.
- Garlic – 3 cloves
- Potatoes (medium size) – 4 pcs.
- Hard cheese – 100 g
- Parsley to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Preheat a frying pan with a little vegetable oil. I have a cast-iron frying pan with the same handle – we will bake in it. Cut the chicken fillet into small pieces and fry over high heat for several minutes.
- As soon as the chicken meat has “grabbed”, add carrots and parsnips cut into circles (this ingredient is optional). Fry over high heat for a couple of minutes. Drain off excess oil.
- Cut the onion and garlic into rather large pieces and send them to the pan. Fry quickly.
- Add zucchini (young) cut into semicircles and sweet peppers and tomatoes cut into large pieces. Fry for 5 minutes.
- We turn on the oven and heat it up to 200 degrees. Rub the potatoes on a coarse grater, squeeze. Add salt and black pepper.
- We also rub the cheese on a coarse grater and add to the potatoes. Mix well – it will be a potato “cap”.
- Salt chicken meat with vegetables, pepper and add chopped greens. We mix.
- Distribute the potatoes with cheese on top.
- We bake in the oven at 200 degrees in time for 20 minutes. The potatoes should be golden! The dish is fragrant, hearty, with lots of vegetables and delicious chicken meat! And, of course, the potatoes are baked to a delicious crunch!
Bon Appetit!
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