Roast chicken

550 g chicken - meat

2 Art. l. margarine table

5 pcs. potato

2 onions - head

2 pcs. carrot

2 Art. l. tomato puree

30 g dill and Petrusha

salt

spices

Prepared chicken chop into pieces weighing 30-40 g and fry in margarine until golden brown. Add the shredded onion, tomato puree, carrot slices and continue frying for 4-5 minutes. Then transfer to a pot and add the potatoes, sliced, pour a little water, season with salt, spices and simmer until cooked in the oven.

When applying hot sprinkle with chopped herbs.