Chicken baked with potatoes and mushrooms in aromatic herbs

Chicken baked with potatoes and mushrooms in aromatic herbs


1 whole chicken carcass

1 kg peeled potatoes

1 thinly sliced big onion

10 mushrooms

100 ml soy sauce

3 spoons olive oil

2 spoons red wine vinegar

2 pressed garlic cloves

1 small spoon dried oregano

1 small spoon dried rosemary

1 small spoon pepper

1 bunch of dill for decoration


Step 1

Cut the potatoes lengthwise in half. Cut eachpiece crosswise into 1 cm thick slices. Sauté the mushrooms. Arrange the onionand mushrooms on a large shallow baking tray lined with foil. Combine the soysauce, olive, vinegar, garlic and spices in a bowl.

Step 2

Rinse the chicken under cold running water anddry. Remove the giblets and the neck from the chicken. Place the chicken withits breast to the top in the middle of the baking tray and put the potatoes around the chicken. Smear the chicken thoroughly with the ingredients mixed in the bowl.

Step 3

Roast the chicken in an oven heated to 155degrees for around 1 hour and 15 minutes. Do not forget to smear the chicken with a mixture of soy sauce every 30 minutes, mixing also vegetables. Remove the chicken from the oven and put away before cutting for 10 minutes. Serve with vegetables and mushrooms, sprinkled with fresh dill.

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