An unusually juicy roast chicken with vegetables is not difficult at all to make. Bulgarian pepper and zucchini will add piquancy to the taste of meat. It takes very little time and effort to prepare the dish.
It is necessary
-
- 1 chicken carcass;
- 500 g zucchini;
- 2 carrots;
- 2 onions;
- 2 bell peppers;
- 4 tomatoes;
- 200 g butter;
- 200 ml sour cream;
- salt;
- ground black pepper;
- dill greens;
- lettuce leaves.
- For frying:
- 100 g of vegetable oil.
Instructions
Step 1
Wash the chicken in cold water. Chop the carcass into 50-gram portions.
Step 2
Heat vegetable oil in a skillet and fry chicken pieces on each side until golden brown. When frying, do not allow the oil to burn out, otherwise the dish will acquire a bitter taste and odor of fumes.
Step 3
Put well-fried meat in a deep, thick-walled baking dish.
Step 4
Peel, wash and dice carrots, onions, bell peppers, zucchini. The size of the cubes should not exceed three centimeters.
Step 5
In a separate skillet, sauté chopped vegetables in vegetable oil for about 10 minutes. Stir constantly with a spoon.
Step 6
Wash the tomatoes, remove the stalks and cut into slices.
Step 7
Put the fried vegetables and tomatoes in a mold. Season everything with salt and pepper to taste.
Step 8
Put pieces of butter on top and cover with sour cream.
Step 9
Bake the dish at 200 degrees for forty minutes. The roast should be periodically, every 10-15 minutes, watered with melted fat so that the meat is juicy and soft.
Step 10
Serve hot. Arrange the lettuce leaves on a nice plate, then place the chicken roast. Garnish the finished dish with chopped dill. To complement this dish, you can serve buckwheat porridge or mashed potatoes.
