Juicy steaming chicken roast on the table is the key to a rich and tasty dinner. This popular dish will always come to the aid of the hostess when you need to feed home or guests must come..

Roast is cooked in almost every country. Each nation has its own cooking secrets, but meat remains the same component of the dish. The task of the hostess is to make it juicy. For cooking roasts use pork, beef, chicken and even offal..

In fact, people began to cook meat in this way from the time when they learned to roast it on a fire. Roast was the favorite dish of the English King Charles II, he even gave him a noble title. In Russia, from the 12th to the 19th century, the dish was necessarily served on the table in rich families. Nowadays roast chicken is very popular..

And this is not accidental, because it is chicken that is one of the most affordable types of meat. And chicken dishes are not inferior in taste to pork or beef dishes. Cooking chicken roast is delicious – this is an art that needs to be perfectly mastered by every hostess..

Step-by-step recipe
how приготовить сочное жаркое из курицы
Ingredients amount
chicken 1 kg
vegetable or olive oil 100g
bulb 3 pieces
tomato paste (tomatoes) 1 tablespoon
potato 500 grams
salt 1 tablespoon
black or red pepper taste
Time for preparing: 45 minutes Calories per 100 grams: 170 Kcal
An easy-to-cook dish, roast chicken meat in a cauldron, can feed even the largest family. This is a traditional recipe, the main products for its preparation are in the refrigerator of almost every housewife..
  1. We process chicken carcass, cut it into pieces. If chicken legs are used, they should be cut in half into shank and thigh. After that it is necessary to put the chicken pieces in a bowl, sprinkle with salt, pepper and mix;
  2. Onions free from husk, cut into cubes or half-rye;
  3. In the cauldron pour vegetable oil;
  4. Put the chicken and onion in the hot oil. Fry over low heat, stirring for 8-10 minutes. In parallel, you need to boil a kettle;
  5. Now it is necessary to add tomato paste to the fried chicken and onions. Fresh tomatoes can be used instead. To do this, they must first be washed and cut into slices or cubes. Chicken with tomato paste need to fry for 2 – 3 minutes;
  6. Then the chicken with tomato and onion is poured with boiling water and stewed over low heat under the lid for about 15 minutes;
  7. Potatoes are peeled and cut into slices approximately 1 cm thick;
  8. After the chicken is a little stewed, add potatoes to the cauldron. 20-25 minutes stew on low heat.

When serving, it is advisable to sprinkle with chopped greens. For such a dinner, the hostess will not remain without words of gratitude..

Roast Potted Chicken

Roast chicken in pots is a great dish for a festive table. Guests will appreciate this original presentation of food..


  • chicken breast – 1 piece;
  • potatoes – 500 grams;
  • carrots – 1 piece;
  • onion – 1 piece;
  • garlic clove – 1-2 pieces;
  • eggplant – 1 piece;
  • butter – 50 grams;
  • vegetable or olive oil – 100 grams;
  • salt, pepper – to taste.

Cooking time – 1 hour 30 minutes.

Calories – 160 kcal per 100 grams.

  1. We process chicken breast – we cut skin, film and fat from meat. Rinse with warm water. Cut the meat into small pieces;
  2. Clean the potatoes, rinse off dirt and cut into cubes of medium size. We shift the potatoes in a bowl and pour cold water;
  3. Peel carrots, rinse with water and three on a coarse grater. Then pour grated carrots in a plate;
  4. Onions free from husk, cut into small cubes and also shift to the plate;
  5. Cut the edges of the eggplant, and then chop the vegetable into small pieces;
  6. We press the garlic a little to the table with a knife, and then easily clean the cloves of the husk. Chop the vegetable into small pieces, if desired, you can use garlic press;
  7. A piece of butter cut into equal parts according to the number of pots;
  8. Sliced ​​potatoes evenly distributed in four clay pots;
  9. Pour the vegetable oil on the pre-heated frying pan and lay out the chicken breast. Fry it over low heat for 10 – 12 minutes until golden brown. Salt the meat to taste, sprinkle with pepper and lay in pots over potatoes;
  10. On a hot frying pan with vegetable oil lay out onions, carrots and eggplant and garlic. Fry vegetables until golden brown and arrange in pots;
  11. Salt and pepper the contents of the pots on top, put in a piece of butter and fill it with warm water;
  12. The oven must be heated to a temperature of 200 degrees and put the pots there. To make the roast juicy, it is better to first close the pots with lids, and about five minutes before they are ready, remove the lids;
  13. Remove the dish from the oven with kitchen tacks, and cool slightly before serving..

Sour cream and chopped greens are recommended for pots with a dish..

stewVegetable stew with zucchini and chicken – an interesting dish that is very easy to prepare.

Cutlets stuffed with eggs – despite the fact that for cooking you need to spend a little time it is worth it, it is very tasty.

Salad “Little Red Riding Hood” – step by step recipe with photo tips.

Recipe of cooking dishes in a slow cooker

Juicy and fragrant roast chicken in a slow cooker will pleasantly please the household after a long working day. Therefore, if at home there is this item of household appliances, you can safely master the subtleties of cooking roasts. Multicooker greatly simplify the process of cooking, because it does not require additional pans, which then need to be washed..


  • chicken (breast, chicken) – 1 kilogram;
  • onion – 1 piece;
  • carrots – 1 piece;
  • potatoes – 1 kilogram;
  • tomato paste – 1 tablespoon;
  • vegetable or olive oil – 100 grams;
  • salt, pepper, spices, herbs – to taste.

Cooking time – 1 hour.

Calories – 120 kcal per 100 grams.

  1. Chicken meat is well washed and cut into pieces; slice курицу
  2. Peel carrots and cut into small cubes. You can grate on a coarse grater;
  3. Onions free from husk and cut into small pieces or half rings. to cut лук
  4. Peeled potatoes are cut into pieces of medium size; to cut картофель
  5. On the slow cooker, set up the “Quenching” mode, pour in the oil, spread the chicken and fry with the lid closed for 10 minutes; turn on мультиварку
  6. Then add the chopped vegetables, salt, pepper, add spices, stir and simmer for another 10 minutes; to cook рагу
  7. We put potatoes in meat and vegetables, salt and fill with warm water. It should completely cover meat and vegetables; add воды
  8. Stew roast under cover for 25 – 30 minutes. roast готово

If the roast is not immediately served to the table, you can leave it in the slow cooker on the heating.

How to cook roast in the Moroccan style

Moroccan chicken roast is original because in this dish there is a very unusual combination of flavors, chicken with dried apricots and oriental spices. But the traditional potato in this dish is missing.


  • chicken meat – 500 grams;
  • leek – 100 grams;
  • dried apricots – 50 grams;
  • Bulgarian pepper – 100 grams;
  • garlic – a pair of cloves;
  • ground ginger – 0.5 tsp;
  • rice – 50 – 60 grams;
  • red wine – 5 tablespoons;
  • peas – 50 – 60 grams;
  • vegetable or olive oil – 100 grams;
  • salt, white pepper, turmeric, greens – to taste.

Cooking time – 45 – 50 minutes.

Calories – 350 kcal per 100 grams.

  1. Meat is carefully separated from the bones and cut into cubes;
  2. Boil rice and peas until half cooked;
  3. Leek and Bulgarian pepper cut into half rings, free from garlic peels and cut finely;
  4. Fry meat in a dish for stewing, with garlic, onion for 7-10 minutes. Add salt, white pepper, and ginger, mix thoroughly;
  5. Then we put the Bulgarian pepper, dried apricots, peas, rice, mixed with turmeric, red semi-dry wine and some water in the same place;
  6. Cover and simmer for 20 minutes..

The dish is served to the table necessarily from the heat, with the heat, previously sprinkled with chopped greens.

Culinary tips

In order to roast chicken turned out to be a real culinary masterpiece, you need to know some of the secrets of cooking this dish..

  1. For perfect roast, you need to follow a certain sequence of actions. For example, meat is cooked longer than vegetables, so we first stew or fry it;
  2. In order for chicken roast in a cauldron to turn out tasty, the cauldron must necessarily be with a thick bottom. Despite the fact that the roast comes from the word “heat” or “fry”, the process of its preparation is more like a quenching;
  3. Chicken, unlike beef and pork, cooks much faster, so you do not need to overdo the dish on fire. The optimal time for stewing meat with vegetables 25 – 30 minutes;
  4. In addition to traditional products, you can add mushrooms, zucchini, cauliflower to roast chicken;
  5. A pleasant aroma will become a dish if you add bay leaf to it..

Enjoy your meal!