Chicken with vegetables in the oven can always be different. By using different products, new flavors are always obtained. Familiar potatoes and spicy eggplant with chicken are a luxurious meat dish in a vegetable frame. I'll tell you how to cook it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
While the markets are still selling summer vegetables for a penny, we will use the opportunities and prepare a delicious vitamin dish. Each housewife comes up with ways to prepare meals, adding and removing certain ingredients. But in the presence of deep baking dishes, it is recommended to lay out the food in layers so that the dish acquires all the colors of taste. In addition, this cooking method allows you to preserve a brighter taste and vitamins. And such dishes are good because you don't need to separately take care of the meat part and the side dish. Everything is prepared immediately in the complex, and meat and vegetables enrich each other's taste.
For this recipe, you can take any other meat, for example, pork, but the chicken is much softer and softer. Therefore, it is harmoniously combined with soft vegetables. In addition, there is no additional fat in the recipe, so the dish turns out to be light and moderate in calories. In addition, with chicken, the dish cooks faster, literally 50-60 minutes and the meal will festively decorate the family dinner table. While the food is baking, you can chop a salad or make a snack.
One of the main secrets of this recipe is to pack the food well and seal it. Then the meat will be baked in its own juice, and if it flows out, the dish will turn out to be dry, which will spoil the taste.
- Caloric content per 100 g - 84 kcal.
- Servings - 2
- Cooking time - 1 hour 15 minutes (if the eggplants are soaked in a saline solution, then an additional half hour will be required)
Ingredients:
- Chicken quarters - 2 pcs.
- Potatoes - 4 pcs.
- Eggplant - 1 pc.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking of baked chicken with potatoes and eggplant:
1. Wash the chicken quarters, pat dry with a paper towel and place in a baking dish. Season it with salt and ground pepper. These can be glass or ceramic trays. If they are not available, you can put all the products in the sleeve. Please note that if you want to get a less high-calorie dish, then remove the skin from the chicken, because it is in it that the main fat part is located.
2. Wash the potatoes, wipe with a paper towel, cut into 4 pieces and place on top of the poultry. Season the tubers with salt and pepper. If you use young fruits, then you do not need to peel them and bake them in the peel, cut off the peel from the winter varieties.
3. Wash the eggplants, dry them and cut them into large pieces, which are put on top of the potatoes. Season with salt and pepper. Use the blue ones when they are young, they contain the least solanine, which gives a specific bitterness. If the fruits are ripe, sprinkle them with salt in sliced form and leave for half an hour. During this time, all the bitterness will come out of them. Then rinse them under running water and dry with a paper towel.
4. Tightly wrap the form filled with food with food foil and send to bake in a heated oven to 180 degrees for 50 minutes. The finished dish can be served directly on the table in the form in which it was prepared. Then each eater will be able to put on his plate those pieces that they like the most.
See also a video recipe on how to cook baked chicken in the oven with vegetables.
