Baked Chicken Cormorant with Potatoes in marinade from the Oven

1 day ago
4 min read

## Oven-Roasted Chicken Cormorant with Potatoes in Marinade

Baked Chicken Cormorant with Potatoes in marinade from the Oven

Soft chicken cormorant, a delightful dish that is both tender and flavorful, is complemented beautifully by juicy potatoes that cook in their own natural juices, ensuring a rich and satisfying experience without the need for any added oil. This cooking method not only enhances the natural flavors of the ingredients but also makes the dish a healthier option. The preparation process is straightforward and efficient, making it perfect for busy weeknights or casual gatherings. To begin, select fresh chicken cormorant pieces, ensuring they are of high quality for the best flavor and texture. The chicken is then seasoned with a blend of herbs and spices that can include garlic, rosemary, thyme, and a pinch of salt and pepper to taste. The seasoning is key to bringing out the chicken's natural flavors while also allowing the dish to shine without the use of oil. Next, prepare the potatoes by choosing a variety that holds its shape well during cooking, such as Yukon Gold or red potatoes. These potatoes should be washed and cut into even-sized chunks to ensure they cook uniformly. Once prepared, the potatoes are placed in a pot alongside the seasoned chicken. The magic happens when the pot is covered and placed over low heat, allowing the chicken and potatoes to simmer gently. As the chicken cooks, it releases its juices, which mingle with the starchy goodness of the potatoes, creating a rich, flavorful broth that envelops the ingredients. This method of cooking not only infuses the potatoes with the savory essence of the chicken but also results in a dish that is incredibly moist and tender. In about 30 to 40 minutes, the dish is ready to be served. The result is a beautifully presented meal that is both comforting and satisfying, perfect for family dinners or meal prep. The absence of oil makes it a lighter option, catering to those who are health-conscious yet still desire a hearty meal. Enjoy the soft chicken cormorant and juicy potatoes as they come together in a harmonious blend of flavors that will leave everyone asking for seconds.

Baked-Chicken-Cormoran-with-Potatoes-in-marinade-from-the-Oven — **Baked Chicken Cormorant with Potatoes in marinade from the Oven**

Ingredients: simple, total time: 55 min., 4 - 6 servings

For Chicken Cormorant:

6 chicken cormorant
1 Tbsp seasoning for chicken meat/ or 1 Tbsp dry spice Vegeta
1 full Tbsp Greek yogurt/ or Philadelphia
4 cloves of garlic/ minced
pinch of salt
1 tsp black pepper to taste
2 Tbsp soy sauce
1 bag for frying meat in the oven

For Potatoes:

6 - 7 medium potatoes/ sliced or cut into rings
1 tsp oregano/ or basil or thymeq as desired
1 Tbsp olive oil EVO/ as desired
1 bag for frying meat in oven

Preparation:

Place the chicken pieces in a deep bowl and add chicken seasoning, Philadelphia, a small amount of salt, black ground pepper to taste, hot ground paprika, red ground paprika, soy sauce, and chopped garlic. Mix thoroughly by hand and allow the mixture to rest for 15 minutes.
Meanwhile, wash, peel, and slice the potatoes.
Once prepared, place the marinated chicken pieces in a bag and seal it.
In the same bowl that contained the marinade, add a small amount of ground paprika, dry spice Vegeta, a little salt, and oregano. Mix in the washed potatoes. Transfer the bag with the chicken into a baking dish, add the potatoes, and cover with 150 ml of water.
Bake in a preheated oven at 200°C for approximately 60 to 70 minutes, depending on the oven and its power.
After 25 minutes of baking, remove the pan and place the potatoes in a baking bag, then seal it.
Return to the oven and bake until finished.
Remove the baking dish and allow it to cool for a few minutes. Open the bags carefully to avoid burns, and transfer the meat and potatoes into two separate bowls.
Pour the remaining marinade from the bags into a small bowl to use as a sauce and drizzle it over the meat and potatoes.
Serve warm.

Buon appetito!

NOTE:

In case you don't have baking bags, bake for about 40 minutes at 200°C, about 40 minutes. After 25 minutes, turn the meat to the other side and mix the potatoes.
Keep the rest of the food in the refrigerator for up to 2 days, covered.