Roast chicken fillet with potatoes. Roast chicken - step-by-step recipes for cooking in a saucepan, slow cooker or oven Juicy roast chicken with vegetables recipe

Meat stewed with vegetables is one of the most popular dishes of Slavic cuisine. As a rule, beef, lamb or pork are used to prepare roast, but the dish is just as good with poultry. Homemade chicken roast can be prepared from pure fillet, bone-in breast, thighs or wings - in any case, the meat will be very juicy and the vegetable side dish will be appetizing.

How to cook chicken roast

A novice cook, reading the name of this dish, will think that a roast is prepared by frying foods. In fact, meat and vegetables are subjected to prolonged simmering over low heat. Traditionally, the dish is prepared using clay pots or a cauldron. This cookware, due to its thick walls and bottom, ensures that the optimal temperature is maintained for simmering meat. However, Russian roast can also be prepared in a saucepan, oven, or even a slow cooker.

Preparing Ingredients

There are roasts made from chicken fillet, thighs, legs, and wings of a bird. The main condition is that the meat must be fresh, without tight veins, otherwise the taste of the dish will not be the same. Potatoes are usually used as additional ingredients, but meat with the addition of zucchini, eggplant, mushrooms, tomatoes or sweet peppers will be no less aromatic. To give the dish a piquant touch, the meat can be marinated in advance in mustard, tomato sauce, and aromatic spices.

Homemade roast with chicken - recipe

There are many options for preparing such a lunch. Roast is prepared in different countries of the world. There are recipes that came to the CIS from the East, Israel and even Morocco. Lovers of classic taste can cook homemade roast chicken. Those who want to save time will definitely like the option of using a multicooker. Try and master simple recipes.

With chicken and potatoes in the oven

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 156 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

This treat can be prepared in a cauldron, a large frying pan with a thick bottom or a roasting pan, but a roast with chicken and potatoes in the oven will not be so greasy. This is a classic recipe with a simple set of ingredients. To get a complete meal, you only need potatoes and meat, but if you want, you can add some other vegetables to the chicken roast, for example, Brussels sprouts or green peas.

Ingredients:

ham – 4 pcs.;
potatoes – 10 pcs.;
sour cream – 6 tbsp. l.;
ketchup – 2 tbsp. l.;
mustard – 1 tbsp. l.;
hard cheese – 50 g;
garlic – 4 cloves.

Cooking method:

Wash the ham, cut it into two parts.
Mix half a portion of garlic and sour cream, add spices.
Brush the prepared mixture onto the hams. Let it brew for 20 minutes.
Place the preparations on a baking sheet.
Mix the remaining sour cream, ketchup, mustard. Add garlic to the filling.
Add potatoes to the meat, season with sour cream.
Place grated cheese on top.
Place the pan in the preheated oven for 45 minutes.

With vegetables

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

Very often, in addition to potatoes, other products are added to meat, for example: zucchini, tomatoes, mushrooms, sweet peppers. If you want to make a delicious stir-fry with vegetables, take the time to properly cut and add vegetables. So, carrots will retain their color and aroma if they are not grated, but cut into slices. Cabbage and other instant vegetables should be added at the very end: otherwise they will boil and become tasteless.

Ingredients:

butter – 4 tbsp. l.;
potatoes – 4 pcs.;
onions – 2 pcs.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
poultry – 800 g;
squash – 2 pcs.

Cooking method:

Wash and peel onions, carrots, tomatoes, peppers, squash. Cut the carrots and onions into large cubes and lightly fry the pieces.
We cut all other vegetables, mix with prepared carrots and onions, add spices.
We cut up the bird. Fry the pieces of meat in a frying pan until golden brown.
In each pot we place a piece of butter, meat, and vegetables on top.
Add some water. Place in the oven for 30-45 minutes.

In a saucepan

Time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 160 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

If you don’t have heavy dishes at hand, you can use a regular saucepan with high sides. If you have time to make rich meat broth, then it is better to use it for pouring instead of hot water. There is another secret to the spicy aroma: dissolve one chicken cube in hot water. Otherwise, how to cook a hearty roast with chicken and potatoes in a pan is described in the recipe.

Ingredients:

thighs – 1 kg;
potatoes – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
butter – 3 tbsp. l.;
soy sauce – 2 tbsp. l.;
bay leaf – 2 pcs.;
garlic – 3 cloves;
wheat flour - ½ tbsp. l.

Cooking method:

Rinse the thighs and dry with a towel. Place in a bowl and season.
Fry the meat on all sides until golden brown.
Add coarsely chopped onion and carrots to the fried chicken, reduce heat to low.
In a clean frying pan, fry the potatoes until lightly browned.
Place the meat with onions and carrots on the bottom of the pan.
Place potatoes on top and add hot water. Cook with a lid on.
10 minutes before the end, pour 1 cup of broth from the pan.
Add soy sauce and garlic through a press.
Warm the gravy for flavor, add flour and mix well.
Pour the gravy over the roast chicken and cook for another 5 minutes.

With chicken fillet and potatoes

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

Very juicy with light citrus notes, roast chicken breast with the addition of lemon is obtained. This recipe uses new potatoes for garnish. You just need to rinse it well. If new potatoes are not in season, you can use already fallen root vegetables. For flavor before frying, you can add crushed garlic or a little herbs to the food..

Ingredients:

lemon – 2 pcs.;
new potatoes – 600 g;
rosemary – 2 sprigs;
chicken fillet – 1 kg;
garlic – 3 cloves.

Cooking method:

Cut the meat into large cubes, marinate in the juice of one lemon with spices and olive oil for 15 minutes.
Wash and cut the potatoes into slices; since they are young, you can leave the skins on.
Place the ingredients in a baking dish and top with lemon slices and rosemary for flavor.
Place the pan in the preheated oven for about an hour.

With mushrooms

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

This roast is baked in an unusual way - in a frying pan with a creamy sauce. To retain all the juices in the meat, cover the pan with a lid or seal it with puff pastry as directed in the recipe. Brush the top of the dough with yolk, then the crust will be golden and crispy. It can be used instead of bread, breaking off pieces and dipping in aromatic gravy.

Ingredients:

boiled breast – 400 g;
onion – 1 pc.;
mushrooms – 200 g;
tomatoes – 2 pcs.;
Bechamel sauce base;
hard cheese – 200 g;
yolk of 1 egg;
puff pastry – ½ part of the package.

Cooking method:

Fry the mushrooms in hot oil until tender.
Add breast pieces to them, simmer for 2-3 minutes.
Prepare the base for the Bechamel sauce.
Add cheese and cook until completely dissolved.
Place meat and mushrooms in a frying pan and place tomato slices on top.
Pour the sauce over the ingredients. Seal the pan with puff pastry.
Brush the top of the dough with yolk. Place the pan in the oven for 20 minutes.

In pots

Time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

Home-style roast chicken with potatoes does not have a spicy taste or citrus notes and is prepared from familiar ingredients. However, this recipe is especially popular because of its unusual presentation. Meat and vegetables are simmered inside clay pots and served in them. It adds a festive feel to a normal, everyday dining atmosphere.

Ingredients:

fillet – 300 g;
carrots – 1 pc.;
tomatoes – 2 pcs.;
potatoes – 2 pcs.;
onion – 1 pc.;
mushrooms – 100 g;
bell pepper – 1 pc.

Cooking method:

Lightly fry the fillet with mushrooms and onions.
Cut all vegetables into thin slices, add pepper or other spices.
Place potatoes and carrots at the bottom of the pot. Place meat on top.
Cover the food with slices of tomatoes, bell peppers and finely chopped garlic.
Fill each pot halfway with water.
Cover the pots with a lid and place in the oven for 1 hour.
Serve the roast hot right in the pot.

Recipe for roast chicken with potatoes in a slow cooker

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

Using a multicooker, the dish is prepared in the “Stew” mode. The simmering time depends on the size of the pieces of meat and its youth. It is better to simmer homemade chicken longer - 1.5-2 hours; for store-bought broilers, 40-60 minutes is enough.. If your kitchen assistant does not have a “Stew” mode, it can be replaced with the “Soup” program. If this mode operates slowly, the food will also simmer.

Ingredients:

ham – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 1 kg;
tomato paste – 1 tbsp. l.

Cooking method:

Cut the hams into pieces.
Peel the vegetables, cut into cubes, finely chop the onion.
On the display, set the “Frying” mode for 10 minutes. Fry the chicken until golden brown.
Add onions and carrots to the meat, cook until the vegetables are soft.
Then add potatoes, tomato paste, spices.
Pour in warm water so that it completely covers the vegetables.
For roast chicken, set the "Stew" program.

Homemade roast in a frying pan

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

This recipe is also called Jewish meat, all because this dish is very popular among Israelis. From a seemingly meager list of ingredients, a very tasty dish is obtained. Its secret lies in adding soda to the onion. This ingredient not only enhances the taste of the onion sauce, but also affects the color of the meat, making it very close to caramel. This roast chicken is served with green pea puree or a side dish of stewed vegetables.

Ingredients:

thighs – 4 pcs.;
onions – 1-2 pcs.;
soda – ½ tsp.

Cooking method:

Cut the thighs at the joint and season. Leave to marinate for 10 minutes.
Peel the onion and finely chop. Fry in a frying pan until translucent, after sprinkling with baking soda.
Place the meat on the prepared onion bed and reduce the heat to medium.
Simmer roast chicken for 40 minutes.

With zucchini

Time: 1 hour 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

The main difficulty in preparing this lunch option is choosing the right zucchini. Choose those vegetables that have soft, light green skin - this sign indicates the youth of the product. It is desirable that the zucchini be smooth, without visible external damage. There is no need to further process the vegetables, but to enhance the taste, you can marinate the fillet with spices in advance.

Ingredients:

fillet – 700 g;
onions – 4 pcs.;
vegetable oil – 20 ml;
boiled mushrooms – 600 g;
new potatoes – 6 pcs.;
zucchini – 600 g;
bell pepper – ½ piece;
garlic – 3 cloves.

Cooking method:

Lightly fry the chicken fillet with mushrooms.
Add onions and spices. Then add bell pepper and garlic.
Sauté vegetables and meat for another 5 minutes.
Place potato cubes and salt. Fry for 10 minutes, stirring occasionally.
Add zucchini to the slow cooker.
Close the lid and finish cooking the dish.

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 140 kcal.
Purpose: for lunch.
Cuisine: international.
Difficulty: easy.

To prepare the dish, you can use any seasonally available vegetables. The lunch will turn out to be unusual if you use eggplants for garnish. To prevent vegetables from becoming bitter, it is advisable to marinate them with salt for 5-10 minutes or use imported products. Imported eggplants, although they do not have such a pronounced taste, do not require additional processing manipulations.

Ingredients:

breast – 500 g;
eggplant – 1 pc.;
potatoes – 6 pcs.;
onion – 1 pc.;
garlic – 3 cloves;
mushrooms – 100 g;
carrots – 1 pc.

Cooking method:

Cut the chicken into pieces.
Peel and cut the vegetables: potatoes into cubes, onions into half rings, eggplants with mushrooms into small pieces, carrots into rings.
First place chicken pieces into the multicooker bowl, then potatoes, carrots, mushrooms, eggplants and onions.
Close the lid, select the “Extinguishing” program on the display.
Serve the finished roast chicken hot with fresh herbs and sour cream.

To make the finished dish really tasty, you need to know a few subtleties of preparation:

fresh tomatoes, mushrooms, sweet peppers should be placed in front of the potatoes;
chicken meat goes perfectly not only with standard seasonings, but also with oregano, turmeric, marjoram, hops-suneli;
You can additionally serve tomato, sour cream, and garlic sauce with roast chicken.

Video

Everyone loves potato dishes. But this vegetable appeared in Russian cuisine only at the beginning of the 19th century. Before this, turnips occupied its place in the classic Russian menu. Nowadays, potatoes are included in the list of weekly products of the average Russian family. The high calorie content, availability of the product and ease of preparation make it indispensable on our tables. Potatoes can be used to bake bread, prepare stews, mashed potatoes, shangi and dumplings. Baked potatoes were one of Pushkin’s favorite dishes, and they were often served to guests.

If you are not on a strict diet, then potato dishes will suit your taste. Modern chefs have described a huge number of ways to prepare potatoes. One of the simplest recipes is roast chicken with potatoes, carrots and onions.

Ingredients

potatoes – 1.5 kg;
chicken meat – 1.5 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
tomatoes – 3 pcs.;
vegetable oil 200 ml;
tomato paste – 1 tbsp. l.;
spices, salt, chicken seasonings - to taste.

Preparation

Wash and dry the chicken carcass, cut into equal portions. To do this, cut the bird at the joints. Place the finished chicken parts in a convenient glass or enamel bowl, add salt, season with spices and spices, and add pepper. Leave to marinate for 30 - 40 minutes.

Cut the vegetables: onions into thin half rings, carrots into large circles, 1 cm thick. Tomatoes into large cubes.

Wash and peel the potatoes. Then cut it into 1 cm thick disks. Peel and cut the root vegetables immediately before cooking to prevent the potatoes from darkening.

Prepare roast chicken and potatoes should be in a cauldron or saucepan with a thick bottom. Fry the pieces of chicken meat until golden brown in well-heated vegetable oil.

Add onions and carrots to the fried poultry, cook the vegetables along with the chicken for a while over medium heat. The carrot slices should be browned and the onion should become translucent.

Add tomato paste, simmer for a couple of minutes. For convenience, slightly dilute the paste with hot water. Add chopped tomatoes and cook for 10 minutes over medium heat.

The bird with vegetables is fried, pour water or chicken broth into the pan. The liquid should not completely cover the chicken. Bring to a boil, add chopped potatoes. Season with salt and pepper, throw in a couple of bay leaves and finely chopped garlic. Reduce heat to low, cover and let cook for 30 to 40 minutes.

A wonderful roast chicken and potatoes is ready. Serve hot and with love, when serving, do not forget to sprinkle with dill and parsley, add a teaspoon of homemade sour cream.

Note to housewives

To prepare the perfect roast chicken with potatoes, you need to take poultry meat and root vegetables in a 1 to 1 ratio.
If possible, choose the same meat. The roast will turn out less fatty if you cook it from chicken breasts.
If you have bell peppers on hand, add them to the stir-fry along with the onions and carrots.

Friends, chicken is a frequent guest on our tables, because its meat is affordable, nutritious and is considered more dietary than pork. You can prepare many delicious and varied dishes from it. One of these is the recipe “Roast chicken with potatoes.”

This tasty and juicy dish is a roast with chicken and potatoes in a thick gravy. Many people remember this divine taste from childhood, and whoever has not tried this dish yet, I have no doubt that if you cook it at least once, you will like it.

This is prepared in the classic version in pots, but not everyone has this opportunity, so I suggest using a frying pan, starting to fry the food in it, and then placing the roast in a regular pan. Or just take a thick-walled pan and cook in it.

The recipe is completely uncomplicated, prepared from simple and affordable ingredients. Let's look at how to cook roast chicken with potatoes.

Ingredients

For the dish we will need the following set of products:

Chicken fillet – 300 g
Potatoes - 5-6 tubers
Onions - a couple of pieces.
Carrots - 1 root vegetable
Tomato paste - a couple of tablespoons
Oil for frying - vegetable, refined
Salt and ground black pepper - to taste
Bay leaf - 1 leaf
Greens - any desired

How to cook roast chicken with potatoes

Wash the chicken fillet and cut into small pieces. If you have chicken drumsticks, you can also use them for the recipe, using a knife to separate the meat from the bone.
And from the bones you can cook delicious chicken broth.
Peel the potatoes, wash them and cut them into medium pieces.
Peel the carrots and cut them into circles or semicircles if you have large ones.
Remove the skins from the onion and chop it into cubes.
We heat up a pan with sunflower or olive oil and, when it is well heated, sauté the onions and carrots until golden, stirring occasionally with a spatula so that the vegetables do not burn and fry evenly.
Next we place the pieces of meat and fry them until golden brown.
Next, put the potatoes and spices on top, pour in two glasses of water and simmer for 20 minutes until the potatoes are completely cooked.
Instead of water, you can add chicken broth made from bones.
At the very end of cooking, add tomato paste, mix and taste, and add salt if necessary.
Our tasty and juicy home-style roast chicken is ready, keep it on the stove for 5-10 minutes after turning off the heat.

Place on plates and serve hot, garnishing the dish with herbs.

Bon appetit!

Check out more recipes at

To prepare a decent dinner for the whole family, every housewife has to work hard to create the main dish. Roast chicken with vegetables is an ideal option for a family feast; everyone, without exception, will enjoy the aromatic dish. Although preparing the treat takes some time, every cook can handle it.

How to cook a roast properly

The roast is a very tasty and satisfying dish that can be prepared from any available products. To prepare a luxurious treat you need to know a few subtleties.

The main component of a roast is meat (pork, chicken, beef or lamb). The easiest and fastest to prepare is roast chicken. Protein poultry meat goes very well with vegetables of different varieties.
You can also use any commercial meat products. Chicken sausage or smoked sausages will make the roast extra delicious.
It is best to cook roasts in the oven or in a cast iron pan on the stove. Vegetables and meat must simmer for a long time. Traditionally, the dish is prepared in pots - this variation is considered the most delicious. Before stewing the food in any way suitable for you, the food must be fried.
A large number of ingredients are always present in the preparation of a dish. Half of them are aromatic seasonings and fresh herbs. Without these components it is difficult to imagine a real roast.
You can also add tomato sauce, sour cream and cream to the roast. It is Russian roast that is prepared with sour cream. The energy value of such a dish is quite high, so people who watch their figure should not abuse this dish.

Vegetable roast recipe with chicken

When store shelves are filled with fresh and young vegetables, the first thing you want to cook is a roast. Along with tender chicken, aromatic vegetables will be a great lunch for the whole family. If you wish, you can add your favorite vegetables to the dish, this will make the food more varied.

Ingredients

Chicken meat - 600 g (2 hams);
New potatoes - 400 g;
Young carrots - 2 pcs.;
Onions - 2 pcs.;
Green peas - 40 g (fresh or frozen);
Vegetable oil - 100 ml;
Bay leaf - 3-4 pcs.;
Garlic - 2 cloves;
Parsley - 40 g;
Salt, black pepper - to taste;
Spicy adjika - 2 tbsp;
Honey - 2 tbsp.

How to cook stir fry with vegetables and chicken

Wash and dry the chicken legs. Separate the meat from the bones and cut into small pieces. Fry the meat in vegetable oil until golden brown.
Peel and wash the vegetables thoroughly. Cut the new potatoes into pieces. Cut the onions and carrots into rings or half rings. Salt and pepper all the vegetables and fry for 10 minutes in a frying pan.
Place the roasted vegetables and meat on a baking sheet, sprinkle with fresh peas, and stir. Season with salt, pepper, adjika and honey.
Preheat the oven to 180 degrees and place the baking sheet with the dish for 15 minutes. Afterwards, remove the roast from the oven and add a bay leaf to it. Place in the oven for another 10 minutes.
Remove the finished roast from the oven. Finely chop the garlic and parsley and generously season the aromatic treat with them.

You can serve the roast directly on a baking sheet or place it into portioned plates. You can also put a fragrant lunch in pots.

Juicy roast with chicken and vegetables

Ingredients

— 700 g + -
- 1 PC. + -
- 2 slices + -
— 50 ml + -
- 2 pcs. + -
— 10 g + -
Green onions - 10 g + -
— 30 g + -
Prepare the marinade: grind the garlic with black pepper and salt in a mortar. Then mix the garlic with lemon juice and marinate the chicken. Cover the bowl with cling film and refrigerate for 2 hours.
Take a deep frying pan and melt butter in it. Fry the chicken pieces in oil until golden brown.
Peel the onions and cut into half rings. Remove the skin from the tomatoes and cut into cubes. Finely chop the onion and parsley with a knife. Add all ingredients to the meat. Simmer over low heat until tender for 25 minutes (can be covered with a lid).
Add finely chopped pickled peppers and broth. Boil the dish for 5 minutes, then add flour, mix well and turn off.
Cover the roast and let rest for 10 minutes. Afterwards, serve the dish with fresh vegetables.

You only need to cook roast chicken with vegetables once and the dish will live on your table for a long time. The option with poultry meat is suitable even for the smallest gourmets.

I remember that as a child, my favorite meat dish was roast chicken. I still remember that divine taste of chicken and potatoes in thick gravy. It was the thick and rich gravy that made this dish incredibly tasty. True, to cook a roast at home, the way our grandmothers cooked it, you will have to spend half a day in the kitchen, which is an unaffordable luxury in modern life. But there is one little trick that allows you to cook just as tasty, just as aromatic and just as rich roast chicken, but much faster. So, I'm sharing the recipe.

Ingredients:

(4 servings)

1 small chicken
1.5 kg. potatoes
1 large onion
1 large carrot
50-60 gr. butter
4 things. bay leaf
10-12 black peppercorns
celery root
3-4 cloves of garlic
2 tbsp. soy sauce
1/2 tbsp. flour
vegetable oil
salt to taste
prunes (optional)

First of all, wash the chicken and lightly dry it with a napkin. Then we cut the bird into portions. The bones remaining after cutting (back, keel bone, etc.) should be saved for broth, especially since, no matter how hard we try, there will still be small scraps of meat on it. If you get a large chicken, and your family is not very large, then you can save the breast by leaving it for chicken chops.

Heat the cauldron or frying pan well over the fire, pour in a little vegetable oil. Fry the chicken pieces over fairly high heat until the chicken browns. There is no need to fry until done.

Add finely chopped onion to the fried chicken. Reduce the heat in the pan so that the onions simmer rather than fry.

After about five minutes, when the onion becomes soft and transparent, add the grated carrots. Simmer everything together over medium heat until the carrots are half cooked - this is when the carrots become soft and the fat turns orange.

Salt the meat and remove the pan from the heat.
Peel the potatoes and cut them into slices. For home-style fries, the potatoes should be lightly fried.
Take a clean frying pan and heat the butter in it. Fry the potatoes over fairly high heat until golden brown. There is no need to fry until done, lightly fried and that’s it.

Take a large saucepan or cauldron and put pieces of chicken with stewed vegetables into it, add fried potatoes. Do not pour out the butter in which the potatoes were fried, leave it in the pan, we will need it later.

Fill the contents of the pan with boiling water or hot meat broth so that the liquid does not reach the top of the potatoes by a finger and a half.

Put the pan on the fire. Add peppercorns, bay leaf, a piece of celery root, be sure to salt the roast to taste, and add your favorite seasonings. To add a spicy note, I add ginger and a little cumin.
When the contents of the pan boil, reduce the heat. Cook for 20 minutes over medium heat.
While the roast is cooking, let's do this. If you just cook a roast chicken over a fire, then no matter how much you want, you won’t get a thick and rich gravy (the gravy will look like broth). And so that the gravy acquires the consistency we need, we will do the following.
From the pan in which the roast is cooked, pour about a glass of liquid into a large cup. Add two tablespoons of soy sauce to the cup and stir.
Now take a frying pan with the remaining butter (the same one where we fried the potatoes). Put it back on the fire and heat the butter. Add finely chopped garlic, lightly fry over medium heat (10-20 seconds). The garlic should add flavor to the oil, but under no circumstances should it burn.

Add half a tablespoon of flour to the pan. Stirring with a spatula, lightly fry the flour.

Pour the soy sauce diluted in the broth into the pan. Stirring, cook the mixture for about a minute. We will get a very beautiful and fragrant filling.

Pour the filling into our roast. At this point, you can add prunes (10 pcs.), if desired.

Gently stir everything, cover with a lid and continue cooking for another 20 minutes over low heat.

By this time, both the potatoes and the chicken are completely ready. Turn off the heat and let our roast chicken brew for another fifteen to twenty minutes.
Serve a very tasty and very appetizing home-style roast chicken on the table, don’t forget to put a lot of greens. Also be sure to try