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Chicken with Potatoes and Zucchini in the Oven
Instructions
I prepare all the products from the list. With every ingredient right at hand, the process goes faster.
I mix the spices for the chicken marinade together in one small bowl. I add soy sauce or olive oil – to my taste. I set the marinade aside for 15 minutes, so the spices "bloom" in the liquid.
I washed the chicken and patted it dry with kitchen paper. I transfer it to a deep bowl and add the marinade. I mix everything together well. I set the chicken aside to marinate for 15 minutes.
So the dish looks aesthetically pleasing, I cut all the vegetables into the same shape. I cut the carrot into thin half-rings.
I cut the zucchini into half-rings. The pieces are about the same size as the carrot.
Since the onion is large, I cut it into quarter rings. Half-rings of onion that are too big would "dominate" the finished dish.
I cut the potatoes into half-rings. The potato is the base of the dish, so even slicing matters for everything cooking at the same time.
I put the vegetables into a bowl. I dress them with olive oil. I add salt, dried basil and garlic. The spices can be supplemented to taste.
I mix the vegetables well, so the spices, salt and oil are distributed evenly.
I grease the dish with vegetable oil, so the food comes away easily after baking.
I lay down half of the vegetables and place the marinated chicken on top. A "cushion" of vegetables is the "secret" to juicy chicken thighs.
I distribute the remaining vegetables around the pieces of chicken. The chicken should be "open" on top so a golden crust can form.
I cover the dish with foil. I preheat the oven to 190–200 °C. I bake for 45–50 minutes. Then I remove the foil and return it to the oven for another 15–20 minutes, to brown the chicken. The time depends on the power of your oven, so judge it for yourself.
The chicken with potatoes and zucchini in the oven is ready, and you can serve it. It turned out an appetizing and aromatic dish. A complete lunch or dinner – the meat and the side dish at once.
Tips
- 1
Two-stage baking (under foil + without it) is the "secret" to juicy meat with a golden crust. Under foil only, you get a "boiled" dish.
- 2
Lay the chicken thighs on a "cushion" of vegetables – that way the meat soaks up the vegetable juices and does not dry out.
- 3
Cut all the vegetables into the same shape (half-rings / quarter-rings) – this gives both good looks and even cooking. I use a similar principle in other "one-dish" recipes.
- 4
Marinate the chicken for at least 15 minutes – longer is good too (up to 1 hour), giving a deeper flavour.
Video
FAQ
Can the chicken thighs be replaced with other parts? +
Alternatives: chicken drumsticks (a more "budget" option, cooked the same way), wings (quicker cooking – 30–40 minutes instead of 60), breast (a diet option, cook for 30–35 minutes so it does not dry out). Thighs are the "golden mean" for juiciness and convenience. A whole jointed chicken also works – cook it for 70–80 minutes under foil. The main thing is to use pieces of the same size for even cooking.
What can replace the zucchini in the recipe? +
Alternatives: courgette (a close substitute), aubergine (a more "intense" flavour, salt it beforehand to remove bitterness), pumpkin (for an autumn version), broccoli or cauliflower (a more "healthy" option). Without zucchini you get "plain" potatoes with chicken – tasty too. The zucchini adds a "summery" note and tenderness to the dish. In winter you can use frozen zucchini – no need to defrost, just add it straight to the dish.
How long does the finished dish keep? +
In the refrigerator – 3–4 days in a covered container. On the second day the flavour is even better, as the vegetables and meat have "made friends". Reheat it in the microwave (3–4 minutes) or in the oven at 150 °C under foil for 10 minutes. You can freeze it in portions for 1–2 months, defrosting in the refrigerator for 8–10 hours. Handy for a packed lunch for work.
What spices can be added? +
The base spices in the recipe are curry, dried garlic, basil and coriander. Additional options: paprika (gives a reddish colour), rosemary (a classic for chicken), thyme (a herby note), oregano (an Italian touch), turmeric (for a yellow colour and its benefits). For an "oriental" flavour – cumin, ground ginger. For a "Georgian" one – khmeli-suneli. The main thing is not to overdo the amount; the spices should complement, not dominate.
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