There is no easier way to bake a whole chicken in the oven so that it turns out juicy, with a golden, crispy crust. To drive you crazy with its aroma.

In fact, I know many housewives for whom such a dish is the “aerobatics” of culinary art. Either the carcass ends up grayish-pale, or it burns, but the inside turns out raw.

You just need to know a few subtleties and stick to them when preparing. I will share them today.

The subtleties of cooking whole chicken in the oven

There are not many secrets, you can easily remember them:

1. You need to choose the right carcass. Don’t chase “natural products” from a private backyard. This chicken is more suitable for broth. In the oven you will absolutely get a rubber bird. Also, it is better to choose chilled chicken, not frozen. The weight of the carcass is a maximum of one and a half kilos; anything that has grown larger will be tough. When choosing, the color is important, without yellowness, blue, or gray spots. The color should be a nice soft pink. If the carcass is unpacked, smell it; the smell should be meaty, without foreign substances.
2. The baking dish should be heated evenly and hold the temperature well so that the chicken does not burn and a beautiful, golden brown crust is formed. Ceramic or cast iron meets these requirements. If you bake the carcass in something else, you will have to constantly turn it over.
3. The most pressing issue is baking time. Usually an hour is enough, although everyone's oven is different. You need to get used to it. Cooking temperature 180-200 degrees, not higher.
4. To get a good crust, after washing the carcass, you must blot it with paper napkins. Don't forget to remove excess water inside too.
5. Don’t forget to gut the carcass and remove any remaining feathers. Sometimes pieces of skin are visible on the legs; they need to be removed. I usually trim the wings before baking.

Whole chicken baked in the oven with a crispy crust, step-by-step recipe with photos

The simplest and fastest recipe I have ever known. Minimal ingredients, but the chicken turns out amazing. Sour cream can be replaced with mayonnaise, we just haven’t eaten it for a long time.

We take:

• Chicken carcass – one and a half kilos
• Sour cream – two hundred grams
• Garlic - two cloves
• Mixed peppers and salt

How to cook:

Wash the chicken carcass well under cold water, inside and out. Place on a board and blot dry with paper towels.

In a separate bowl, mix salt and pepper and crushed garlic, rub the chicken with the mixture and hide it in the refrigerator for two hours.

After time has passed, place the carcass on a baking sheet and grease it thickly with sour cream.

Cover the baking sheet with the chicken with thick foil, press tightly around the edges and put it in an oven heated to 180 degrees for forty minutes.

After forty minutes, remove the foil and leave the chicken to bake for the same amount of time. Can be served with any vegetables.

Chicken with potatoes in the oven

The potatoes in this recipe can be prepared as a separate dish. It is prepared separately; we combine it with the chicken when serving. When preparing, I advise you to close the windows and doors tightly so as not to confuse your neighbors with the aromas.

We will take:

• Kilo of potatoes
• Chicken carcass – one and a half kilos
• Half a head of garlic
• Three sprigs of rosemary
• Three sprigs of thyme
• Spices
• Five large spoons of sunflower oil
• Table salt

Cooking method:

Prepare the carcass by mixing vegetable oil with curry, coriander, pepper and salt. Rub the chicken and leave for thirty minutes.

For now, let's get on with the potatoes. If it is young, then you can use it directly with the peel, just wash and dry. Cut it into slices into 8 pieces. Next, sprinkle with curry, rosemary, marjoram, paprika, crushed garlic and salt, mix and sprinkle with oil.

Cover a baking sheet with parchment and lay out the potato wedges. Bake for about forty minutes at a temperature of two hundred degrees.

Place the chicken on a baking sheet, put sprigs of rosemary and thyme inside, or a whole lemon if desired. Place in the oven for an hour and twenty. Then we put the chicken on a plate and surround it with potatoes.

Chicken stuffed with rice and prunes with a golden crust

The chicken comes out with a smoky flavor due to the prunes. The minced meat is eaten faster than the chicken itself.

We need:

• One and a half kilo chicken carcass
• Half a glass of rice
• Handful of prunes
• Three cloves of garlic
• Two large spoons of vegetable oil
• A large spoon of mustard
• Half a lemon
• A teaspoon of regular salt
• Pepper mixture

Cooking principle:

Boil the rice until half cooked in slightly salted water. Rinse the prunes, pour boiling water over them for three minutes and cut into small pieces. Mix with boiled rice and squeeze in garlic.

Wash and pat dry the chicken carcass, stuff it and secure the cut with wooden skewers.

In a bowl, mix oil with mustard, salt, pepper and freshly squeezed juice of half a lemon. Coat the bird with this marinade and leave it in the refrigerator for half an hour. Then bake on a baking sheet in the oven at two hundred degrees for about an hour.

Grilled chicken baked in the oven

Many people have heard what raw materials are used for grilled chicken in supermarkets. Homemade chicken cooked in an oven with a grill will surprise your guests with the aroma of oriental spices and juicy taste.

We take:

• Chicken carcass – one and a half kilos
• Freshly squeezed lemon juice – two tablespoons
• Dried garlic - one teaspoon
• Cayenne pepper - one teaspoon
• Turmeric – a third of a teaspoon
• Cumin - a third of a teaspoon
• Coriander - a third of a teaspoon
• Mayonnaise - three large spoons
• Any vegetable oil – three large spoons

How to cook:

We remove the skin from the carcass, rinse it under running cold water and pat it dry with a paper towel. Using a sharp knife, make cross cuts on the surface of the chicken.

Place the chicken in a deep bowl. In a bowl, mix spices, salt, lemon juice and oil. Rub the carcass thoroughly with the mixture. Cover the dishes with cling film and put them in the refrigerator for a day.

Preheat the oven to two hundred and fifty degrees, thread the chicken onto a spit and place a baking sheet down so that the fat drips into it. Fry like this for half an hour. We check for readiness with a knife; clear juice should appear from the cut.

Whole chicken tabaka in the oven

A Georgian dish that we love for its ease of preparation and excellent taste. It always works out and gets eaten faster than other dishes.

We take:

• Seven hundred gram chicken carcass
• One lemon
• Three large spoons of any vegetable oil
• Three cloves of garlic
• Table salt
• Freshly ground red and black pepper
• Greenery

Cooking process:

Prepare the carcass as always, cut along the breastbone and open. Place the chicken on the board and press on the joints several times until the carcass becomes flat.

Squeeze lemon juice into a small bowl, add salt, add oil and rub our chicken, leave to marinate for half an hour.

Squeeze the garlic into another bowl, grind the pepper, salt and a little, a couple of tablespoons of warm water.

Grease the cast iron mold with melted butter, lay out the carcass and pour in the sauce. Place in an oven preheated to 180 degrees for forty minutes. Don't forget to baste the carcass with juice during baking. Then the chicken will turn out juicy.

Chicken on a bottle

The simplest recipe for delicious chicken. It bakes evenly and the crust turns out golden. You can prepare it for a family dinner and for a big holiday.

We use:

• One kilogram of chicken carcass
• Three teaspoons of Provençal herbs
• Two tablespoons of vegetable oil
• Juice of half a lemon
• Table salt
• Pepper mixture

Cooking principle:

We wash the carcass and wipe it dry. Mix vegetable oil, salt and seasonings, rub the chicken.

Let's prepare a glass bottle, fill two-thirds with water, squeeze out lemon juice and add a spoonful of herbs de Provence.

We put the carcass on the bottle and put the whole heap on a baking sheet in the oven. Bake for an hour at two hundred degrees.

Chicken in the oven on a bed of salt

I was afraid to make such a dish for the first time; it seemed that the chicken would be terribly over-salted. But it turned out simply delicious, and the crust was a sight to behold.

We need to take:

• Chicken carcass
• A kilo of coarse table salt
• Pepper mixture
• Provencal herbs
• One lemon

Cooking process:

We wash and dry the carcass, rub with spices. The lemon needs to be washed well and placed inside the chicken. Now we tie the legs and wings with a scourge.

Pour the entire packet of salt onto a baking sheet, level it and place the carcass on it. Bake at two hundred degrees for no more than an hour. You can check readiness with a knife.

Chicken on onion bed with vegetables

It’s very convenient to prepare such a dish; the chicken is immediately ready with a side dish, and what a side dish, soaked in the spirit of meat and onions.

We will take:

• One and a half kilo chicken carcass
• Six potatoes
• Five large onions
• Large sized carrots
• Half a celery root
• Half a head of garlic
• Half a glass of vegetable oil
• Three teaspoons of regular salt
• Glass of cold water
• Greenery
• Curry
• Pepper
• Coriander

Cooking process:

Prepare the chicken by mixing two tablespoons of oil, a teaspoon of salt, and seasonings in a bowl. Rub the carcass with the mixture and leave it in the refrigerator for an hour.

Cut the vegetables into cubes and simmer a little in salted water. Line a baking sheet with parchment and place onion rings on it, covering the entire space. We place the chicken carcass in the middle and place vegetables around it. Sprinkle with finely chopped garlic.

Bake for an hour at two hundred degrees. Serve on a large platter along with vegetables. Sprinkle with herbs on top.

Chicken baked with apples

We are all used to duck with apples, but chicken cooked this way also turns out to be extremely tasty. For the recipe, I recommend using sweet and sour apples. I always choose Antonovka.

We take:

• Chicken carcass – one and a half kilos
• Three large apples
• Large onion
• teaspoon salt
• Pepper mixture
• Provencal herbs

Cooking process:

Wash and dry the chicken, rub with salt and spices. We cut the apples into thin slices, the onion into half rings, stuff the carcass, secure the cut and tie the legs with string.

Bake the chicken at 180 degrees for 1 hour 20 minutes.

Chicken in the sleeve

We need:

• Chicken carcass
• Three spoons of mayonnaise
• Orange
• Seasonings
• Two cloves of garlic

Cooking process:

In a bowl, mix mayonnaise with salt and spices, squeeze the garlic into it. We wash and dry the carcass. Place orange slices inside. Lubricate with the mixture and pack into a sleeve.

Bake for an hour at 180 degrees. You need to pierce the sleeve half an hour after baking.

Juicy chicken in foil

Are you cooking chicken for the first time or are you unsure of your abilities? Try this recipe. The chicken turns out especially juicy and is always cooked through. Thanks to the foil, it will simmer with aromatic herbs and its readiness will leave no doubt. Then it will just need to be “gilded”.

We will take:

• Chicken carcass – one and a half kilos
• One hundred grams of mayonnaise or low-fat sour cream
• Three cloves of garlic
• A teaspoon of table salt
• Turmeric
• Pepper mixture
• Oregano
• Paprika
• sprig of thyme

Cooking process:

We prepare the carcass. In a separate bowl, make the sauce, mix spices, crushed garlic and salt with mayonnaise. Rub the chicken inside and out.

We line a baking sheet with a sheet of foil, place the carcass and a sprig of thyme next to it, wrap it tightly and put it in the oven for forty minutes to cook at two hundred degrees. To get a crust, after forty minutes we unroll the foil and simply bake the dish for about twenty minutes. You can serve with country-style potatoes or rice.

Delicious baked chicken with mushrooms

A recipe from the “two in one” series, immediately with a ready-made side dish. You can use any mushrooms, boiled in advance, or even frozen. But the dish tastes best with fresh champignons or stems of porcini mushrooms.

We take:

• One and a half kilos of chicken carcass
• Three hundred grams of fresh champignons
• One turnip onion
• 70 grams butter
• Three large spoons of vegetable oil
• A teaspoon of table salt
• Pepper mixture
• Teaspoon paprika
• Three cloves of garlic

Cooking method:

We wash the chicken carcass under running cold water and wipe it dry with a paper towel.

In a deep bowl, mix vegetable oil with spices and salt, crush a couple of cloves of garlic, coat the carcass with the resulting sauce, place in a bowl with a lid and hide in the refrigerator for an hour.

Before cooking, champignons need to be soaked for half an hour in cold water, then washed, removed the skin and film around the legs. We cut them into thin slices. Onion - quartered rings. Heat the frying pan well over high heat, fry the mushrooms with onions and the remaining garlic. Cool the filling.

Stuff the marinated chicken with mushroom filling and secure the edges with wooden skewers. Place the carcass on a baking sheet with foil, wrap it tightly and bake in the oven at two hundred degrees for forty minutes. Then remove the foil and bake for twenty minutes, allowing the crust to fry.

Whole chicken with honey and mustard in the oven

This recipe produces an unusual and interesting taste. Honey chicken simply disappears from the plate. Everyone is partial to this dish, and any novice housewife can prepare it.

We take:

• Chicken carcass per kilogram
• Three large spoons of honey
• Three cloves of garlic
• Three tablespoons of vegetable oil
• Two spoons of prepared mustard
• Two spoons of soy sauce

Cooking process:

In this option, the chicken can be cut along the breastbone or left whole. The washed and dried carcass should be marinated in the sauce. To do this, mix butter, honey, soy sauce and crushed garlic.

Using a special brush, coat the chicken inside and out thickly with sauce. Place it in a deep bowl, cover tightly with a lid and put it in the refrigerator for an hour.

Bake at two hundred degrees for forty minutes. This chicken is delicious served with mashed potatoes and coleslaw.

Chicken in adjika and sour cream sauce

Nowadays you can rarely find that vigorous Soviet adjika in small jars, almost brown in color. Therefore, it is better to use your own, home-grown one. And then it’s easier to regulate the taste of the dish.

We take:

• One kilo chicken carcass
• One hundred grams of adjika
• One hundred grams of sour cream
• A teaspoon of regular salt
• Half a head of garlic
• Herbes de Provence, oregano
• Bunch of fresh parsley
• Half a glass of rice
• One hundred grams of butter

Cooking process:

First of all, boil the rice until half cooked and add the hot butter to melt. Mix well and leave to cool.

Rinse the chicken carcass thoroughly under running water and pat dry. Crush two cloves of garlic in a crush and mix with salt, grate the chicken and set aside for about fifteen minutes.

Finely chop the parsley with a knife and add it to the rice, and add the dry herbs there. Mix and stuff the carcass, secure the cut with thread or toothpicks.

Chicken with potatoes in honey

A very simple recipe, more suitable for a family meal. This is when you want to diversify your family menu.

We take:

• Medium chicken carcass
• Three small potatoes
• Two large spoons of liquid honey
• Turmeric
• Oregano
• Pepper mixture
• A teaspoon of salt

Cooking principle:

We wash and dry the carcass. Mix salt and seasonings with honey, rub the bird and leave it for a couple of hours to absorb all the aromas of the spices.

We cut the potatoes into slices, stuff the carcass and place them in a baking bag. We keep in the oven at a temperature of two hundred degrees for forty minutes.

Dear guests, please share your recipes in the comments, if you don’t mind. And I'm waiting for a visit.

The easiest and, oddly enough, fastest way is to bake the whole chicken in the oven. Because there is less fuss with processing meat, cutting it and making combinations with vegetables. I took a whole carcass, rubbed it with spices and salt, put it in the oven, and after an hour or two I took out the finished dish. Moreover, it’s so tasty that there will be a line of people wanting to sit down at the dinner table.

The five most commonly used ingredients in oven-baked chicken recipes are:

There are a whole bunch of recipes for preparing such chicken. They use different products, spices, marinades, sauces, fillings - you don’t want to choose. Even if you limit the search to certain ingredients, you will still find recipes for oven-baked chicken in impressive quantities. By the way, on our website you can do this without any problems - limit the search for the required recipes by its components, and not just by time or cooking method.

The second least time-consuming option is chicken fillet in the oven, baked in different ways, with or without a side dish, sauce. Breasts are ideal for this, as in some cases you don’t even need to cut them into pieces. They turn out very tasty under a cheese crust or in a creamy sauce. Two breasts fit nicely into a standard square baking dish, metal, ceramic, glass. You can serve the dish in it, and only then separate it into plates.

Five of the lowest calorie chicken recipes in the oven:

Chicken, cut into pieces or disassembled into smaller parts, is baked very quickly: drumsticks, wings, legs, thighs. It can be mixed with assorted vegetables: potatoes, carrots, onions, peppers, eggplants, zucchini, tomatoes. Even without any sauce, such a finished dish looks nice, especially if the food has a golden crust.

Tip: to prevent the chicken from burning or drying out in the oven, cover it with a sheet of foil 10-20 minutes before the end of cooking.

Poultry meat is the most delicious and healthy. Every housewife knows how to bake chicken so that it has a golden-brown, aromatic crust and a juicy, tender center. We offer you several delicious and interesting recipes that will be the highlight of any feast.

Secrets of cooking delicious chicken

In order for the poultry meat to be tender and juicy, you should know at what temperature to bake the chicken in the oven. Equally important is the weight and freshness of the meat. The final result depends on these indicators.

Only young birds should be used for cooking. It should be of medium size and without defects, and the skin should be the same color and smooth. You should also pay attention to the smell of the carcass. If it has a sweetish aroma, then the chicken is suitable for baking.

Poultry should be cooked at a temperature of 180 0 C. If this indicator is lower, then a crust will not appear on the meat. In this case, there is a risk of the middle being undercooked, and this is very dangerous for health, since raw meat can have harmful bacteria. Figures exceeding optimal values ​​will lead to burning of the carcass.

The chicken will be even juicier if you coat the meat under the skin with a small amount of sunflower or olive oil.

There is another cooking method. It differs in that the bird is in the oven for some time at a maximum temperature, which is gradually lowered over the course of an hour.

The cooking period depends on the weight of the chicken. One kilogram should be baked for 40 minutes, and one and a half kilograms of carcass should be baked for 60 minutes. In order for the meat to be well baked, it should be placed in a preheated oven to 220 0 C - 250 0 C.

Before you start preparing this wonderful dish, you should know that not every utensil will be suitable. A ceramic or cast iron container is best. Its peculiarity is that it heats up evenly and transfers heat well. Meat cooked in the sleeve is more juicy. You can also use glass containers. But in this case, you will need to monitor the cooking temperature and constantly adjust it. If you don’t do this, the dish will simply burn.

A similar procedure is done with poultry that is cooked on a metal surface. Such containers are quite thin and cannot heat up evenly. If there is nothing other than a metal baking sheet in the house, then it is recommended to place the chicken in a cooking sleeve.

A dish that has captured the hearts of many people

The chicken according to this recipe turns out golden with a crispy crust. Even very strict gourmets will appreciate it.

To bake a whole chicken in the oven, you will need:

• medium chicken carcass (approximately 1.5 kg);
• refined sunflower oil – 50 grams;
• garlic, allspice;
• 0.5 tablespoons;
• salt – 1.5 tablespoons.

Many people think that if you add honey when cooking meat, the dish will turn out to be unpalatable and sweetish. But that's not true. The taste of honey in the dish will not be felt at all. This sweet product just adds a spicy touch.

Cooking process:

At the end of this time, remove the meat from the oven and let cool. Before serving, garnish with parsley leaves and green onions. If you are looking for a delicious way to bake a whole chicken in the oven, be sure to pay attention to this recipe. This dish will definitely please your whole family.

Juicy chicken breast

The secret of this dish is the lemon. It is this that will give chicken breast baked in the oven an unusual juiciness and unique piquancy.

Ingredients:

• chicken breast – 2 pieces;
• small;
• 100 ml refined sunflower oil;
• 5 cloves of garlic;
• ground pepper;
• nutmeg (ground);
• sea ​​salt (to taste).

Baked chicken fillet gets an unusual aftertaste if you additionally rub it with a little lemon zest.

Cooking process:

The chicken is considered ready if it no longer produces pink juice.

Before serving, it is recommended to cut the meat into portions. To make the dish appetizing and attractive in appearance, it should be decorated with chopped tomatoes and herbs.

Delicious recipe for chicken baked with potatoes

A dish like this is the best option to feed the whole family with healthy food. Unfortunately, not everyone knows how to bake chicken and potatoes in the oven so that all the ingredients turn out soft and tender. You can solve the problem by preparing this recipe.

To bake chicken you need:

• 0.5 kilograms of chicken (you can use legs);
• five large potatoes;
• one medium onion;
• half a head of garlic;
• 4 heaped tablespoons of mayonnaise;
• pepper and salt.

The tenderness of the meat depends on how long the chicken is baked in the oven.

You need to start cooking by preparing the chicken. Rinse the legs in cold water and place in a deep container.

Peel the onion, cut into thin half rings and add it to the meat. Do the same procedure with garlic.

Remove the skin from the potatoes and cut into medium pieces. Mix meat, vegetables and mayonnaise. Then add salt and pepper to the mixture. In order for baked chicken legs to cook well, you should cook them in a cast iron container.

This dish should be baked for 40-50 minutes. The air temperature in the oven throughout the entire cooking period should be around 180 0 C.

Serve the dish warm. You can sprinkle grated cheese on top of each serving.

Chicken legs with vegetables

The dish is prepared very quickly. This is a complete meal that will leave you feeling full for the whole day. If everything is done according to the recipe, then the chicken baked with vegetables in the oven will turn out juicy, but at the same time it will have a fragrant, golden crust. All ingredients used are practically steamed. This is due to the fact that there is a minimal amount of liquid in the container.

To prepare the dish you need to purchase:

• 6 drumsticks;
• 5 potatoes;
• 3 small;
• 7 juicy tomatoes;
• one large onion;
• a glass of cold water;
• vegetable oil;
• salt and seasonings to taste.

Before baking chicken legs in the oven, you should clean and wash them well. It is better to do this under running water. This makes it much easier to remove all debris.
Then dry the meat with a paper towel. In this case, a waffle napkin will work well. It also perfectly absorbs moisture. Remove cartilages and excess pieces of skin.

In order for all the legs to cook evenly, large drumsticks should be cut with a sharp knife.

Place the legs in a deep container. Season them with pepper and sprinkle with seasoning. You can also use special spices for poultry. You should salt carefully, since such compositions already contain salt. Add one tablespoon of vegetable oil to the meat and mix everything well.

Pour sunflower oil into a deep frying pan and put it on fire. Heat the liquid until it begins to boil. Place chicken legs in a frying pan and fry on all sides until golden brown.

Then peel and cut the onion into half rings.

Wash the bell pepper and remove the seeds. Cut into 4 parts. Also chop the tomatoes.

Place all chopped vegetables in one container, add salt and pepper.

The baking container should be deep. Grease the bottom with a small amount of sunflower oil. Place meat and all prepared vegetables on a baking sheet. Pour in 200 ml of water.

Bake the dish in a preheated oven at 180 - 200 0 C for 30-40 minutes. Depending on the type of potato, the cooking time may vary slightly. If the vegetable pieces can be easily pierced with a fork, this means you can turn off the oven.

Before serving, divide the dish into portions. Sprinkle with herbs on top.

If you don’t know how to bake chicken deliciously, then follow the sequence of steps and everything will work out perfectly.

Chicken breast in foil

Poultry fillet is the most delicate dietary product. There are many recipes for its preparation, but not everyone is to your taste. We offer you a dish that everyone will definitely like. Chicken breast baked in foil in this way has an incredible taste.

For this recipe you will need:

• 800 grams of fillet (two pieces);
• one ;
• one carrot (medium size0;
• two chicken eggs;
• two cloves of garlic;
• half a tablespoon of mustard (it is better to buy French);
• 170 grams of asparagus;
• 100 grams of refined sunflower oil.

Many people wonder at what temperature to bake chicken so that it is not dry. It all depends on the size of the carcass. For breasts in foil, the optimal time is 45 minutes.

Wash the meat, onions and carrots. Peel the vegetables and cut into small circles of the same size.

Preparing the sauce should begin by beating the eggs. This should be done with a whisk. Add butter and mustard to it. Also add garlic and spices passed through a press to the sauce.

This dish can be baked either in portions or in one container. If you cook in portions, then it is recommended to initially divide the foil into rectangles. They should be a decent size. This will allow you to better wrap the meat in them.

Cut the chicken fillet into pieces and place on foil. Place asparagus in the middle. Then place the carrots and onions. Pour sauce on top. Roll the pieces into a roll and place on a baking sheet.

Cook the dish at 180 0 C for 40 minutes. For portions, the time can be reduced by 10 minutes.

Quick and tasty cooking of chicken in the sleeve

This dish is for those who want to save their time and at the same time feed their family tasty and satisfying. Thanks to the sleeve, you can monitor the entire cooking process and the inside of the cabinet will always be clean.

Before baking chicken in a sleeve in the oven, you need to prepare the following components:

• six pieces of medium-sized chicken legs;
• four small onions;
• 6 garlic;
• 3-4 small carrots;
• half a tablespoon of dried oregano;
• saffron and fenugreek seeds 0.5 tablespoon each.

Divide the chicken legs into equally sized pieces. This will allow the food to bake quickly and evenly. Wash the sliced ​​meat and dry with a towel.

Peel half the onion and garlic and chop with a blender. Rub the meat with this mixture. It is advisable to do this under the skin.

Then sprinkle the legs with seasonings and two tablespoons of fine salt. Stir well and leave in a cool place for 7 hours.

To prevent the chicken baked in the sleeve from burning, the meat should be placed on a vegetable bed.

To prepare the vegetable pillow, you need to chop the remaining amount of onion. Cut the carrots into thick slices.

Grease the marinated meat with sunflower or olive oil. Mix thoroughly with your hands. Then cut off the sleeve. The optimal length is 60 centimeters. The first thing you need to lay out is onions and carrots.
Place meat on top. Tie the sleeve tightly on both sides. To do this, you can use pieces of film cut from the sleeve.

The sleeve should not be tied close to the meat, but at a distance of 5 centimeters.

Place the meat and vegetables on a baking sheet and place in the oven, preheated to 220 0 C. It is recommended to keep the container on the middle shelf. Bake for 45 minutes. At the end of this time, remove the dish from the cabinet and leave it in this state for 15 minutes. Then you can open the package.

Chicken should be served warm. Before serving, sprinkle the dish with freshly squeezed lemon juice.

Delicious chicken in a slow cooker

The use of gas stoves for cooking fades into the background every year. But, despite the popularity of electronic devices, not everyone knows how to bake chicken in. With this recipe you can cook delicious poultry in a surprisingly short time.

Required ingredients:

• chicken - 1.5 kilograms;
• 5 cloves of garlic;
• 70 grams of mayonnaise;
• bay leaf;
• allspice, curry and salt to taste.

Wash the carcass well under running water. The chicken should be cleaned both inside and outside. In order to drain excess liquid, it is recommended to place the meat in a bowl and leave for a while. At room temperature.

The next step is to prepare the mixture for lubricating the carcass. Mix pepper, curry powder, salt. Add mayonnaise and chopped garlic to them. Rub the chicken thoroughly on all sides with this mixture. Rub salt, pepper and curry evenly.

In the middle you can put a few bay leaves, if you like, and about five whole peppercorns. In order for them to release their aroma as best as possible, they should be dried in the oven and broken before use.

Place the prepared carcass in the multicooker bowl. The way it is placed does not matter, the main thing is that it fits well in the middle. No need to add water. During the cooking process, the meat will release a certain amount of juice, which will be enough to prevent the chicken from burning.
Then cover the device with a lid and set the “Baking” mode. The chicken will be ready in 30-40 minutes. It all depends on how young the meat is. After 20 minutes, turn the bird over to the other side. This is an important point.

If you want the carcass to turn out with an appetizing golden brown crust, then you need to turn it three or four times throughout the entire cooking period.

You can check the readiness of the chicken in the slow cooker using a wooden skewer or knife. Clear juice should be released at the puncture site. This is what indicates that the dish is ready.

You can serve it with anything. This dish goes best with salads with fresh vegetables. The bird also goes well with boiled rice, buckwheat or potatoes.

Properly cooked chicken puts all guests in a good mood. For the bird to become the highlight of the holiday table, it is enough to follow certain rules. But, of course, only a dish prepared with love can be the most delicious. Therefore, when preparing chicken, be sure to think about the people you love, and then everything will work out.

Video recipe for delicious chicken in the oven

To ensure that the chicken in the oven turns out exactly the way you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat won’t be difficult, but what’s the point if the meat itself is tasteless? It is better to purchase a chilled chicken carcass rather than a frozen one, since after defrosting the meat can turn out dry and tough. The age of the bird should not exceed 1 year - for this, focus on the weight of the carcass no more than 1.5-1.7 kg. The skin color should be white, with slight yellowing allowed. The fat of high-quality poultry is also white, and the meat fibers are uniformly pink in color.

The utensils in which you will cook the chicken also play an important role. To bake poultry with a golden brown crust, it is recommended to use cast iron or ceramic pans - they will ensure uniform roasting of the meat when roasting the whole carcass and protect it from burning. If you're cooking chicken in a metal or glass pan, it's best to turn it while cooking to ensure the meat cooks evenly. In this case, the most win-win option is to bake the chicken on a wire rack, under which a baking sheet is placed to drain the released juice and fat. In this case, the crust on the bird will be evenly browned on all sides, since the chicken will not be in contact with anything.

Another important nuance is temperature. Chicken in the oven with a crispy crust is usually obtained at a cooking temperature of 180-200 degrees. You shouldn't try to increase the baking temperature in hopes of reducing cooking time and speeding up the crust formation process - most likely, this will end with the chicken skin bursting or burning and looking very unappetizing. Remember to place the chicken in the preheated oven and remember that each pound of meat will require about 40 minutes of roasting time. Does your oven have a grill function? Great! The task is greatly simplified - just turn it on 10-15 minutes before the end of roasting the bird.

As for the specific ingredients that will help you make the crust golden brown and crispy, here honey, mustard and soy sauce will come to your aid - they are used to coat the chicken carcass before it is placed in the oven. It is best if the chicken is kept in the marinade of these components for some time - at least 3-4 hours. Spices such as paprika and turmeric can also help you get the desired crust, but it is better to avoid mayonnaise, which is popular among housewives, as it can make the meat tough. The juices released from the chicken can also be used to crisp up the crust - just drizzle it over the bird periodically while roasting. 5 minutes before cooking, the surface of the chicken can also be greased with a small amount of butter - the crust will be even more delicious. Some chefs also use this secret - they scald the prepared bird with boiling water several times, which allows them to close the pores on the skin and subsequently make the crust crispy.

When your oven-crispy chicken is ready, you should immediately take it out and let it cool. Never leave the chicken in the oven, or cover it with foil in an attempt to keep the dish warm - all this will cause the crust to soften.

One of the easiest ways to prepare crispy-skinned chicken is to bake it on a bed of salt in the oven. In this case, the meat turns out incredibly juicy and tender, and the crust is golden and appetizing. No more ingredients other than salt are required. Don't believe that everything is so simple? Then use our recipe, with which we will begin our culinary selection.

Salted chicken with crispy crust

Ingredients:
1 chicken (weighing up to 1.5 kg),
1 kg coarse salt.

Preparation:
Pour the salt onto a baking sheet and level it to form a layer of about 2 cm. Place the prepared chicken, back down, on the salt bed. There is no need to salt it - during the cooking process, the chicken itself will absorb as much salt as needed. Place the baking sheet with the chicken in an oven preheated to 200 degrees and bake for 45 minutes to 1 hour, depending on the size of the chicken. To check if the bird is done, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake the chicken off any salt stuck to the back, place on a platter, decorate as desired and serve.

Baked Lemon Chicken

Ingredients:
1 chicken,
1 lemon,

3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar,

Preparation:
Mix mustard, adjika, vegetable oil, salt and juice of half a lemon in a bowl. Cut the remaining lemon into slices. Season the chicken with salt and pepper outside and inside, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil to prevent them from burning and tie the legs together. Place the chicken in an oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour the juice over the chicken, then repeat this procedure two or three more times.

Baked chicken with honey glaze

Ingredients:
1 chicken (weighing about 1.5 kg),
1 tablespoon mustard,
1 tablespoon vegetable oil,
1-2 tablespoons honey,
salt and ground black pepper to taste.

Preparation:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the mixture onto the outside and inside of the chicken and leave to marinate for several hours. Place the chicken on a wire rack, place a baking sheet under the wire rack and bake in an oven preheated to 200 degrees for about 50 minutes. After this, take the chicken out, brush it with honey using a brush (if the honey is thick, you need to melt it first) and put it in the oven for another 10-15 minutes until golden brown.

Spicy chicken wings marinated in soy sauce

Ingredients:
1 kg chicken wings,
3 tablespoons soy sauce,
2 tablespoons vegetable oil,
2 tablespoons honey,
1/2 teaspoon salt,
ground black pepper and ground ginger to taste.

Preparation:
Prepare the marinade by thoroughly mixing all ingredients. Place the chicken wings in a deep bowl, pour in the marinade and mix well so that all the wings are evenly coated with the mixture. Leave to marinate for a couple of hours, then bake in the oven at 200 degrees for about 40 minutes until golden brown.

Chicken in orange glaze with crispy crust

Ingredients:
1 chicken weighing 1 kg,
1 large orange
3 tablespoons sugar,
1 tablespoon Provençal herbs,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Season the chicken with salt, black pepper and herbes de Provence. Remove the zest from the orange using a fine grater and cut the pulp in half. Cut one part of the orange into slices, squeeze the juice from the other to make about 100 ml of juice. Preheat the oven to 200 degrees. Grease the bottom of the baking dish with oil and place orange slices. Place chicken on top and lightly drizzle with oil. Bake the chicken for about 1 hour, until the juices coming out of the bird run clear.
While the chicken is baking, prepare the orange glaze. To do this, combine orange juice, orange zest and sugar in a small saucepan. Heat the mixture over medium heat and cook, stirring, until the glaze becomes thick. 10 minutes before the chicken is ready, pour the glaze over it and put it back in the oven.

Baked chicken in lemon-garlic marinade

Ingredients:
1 chicken,
1 lemon,
5-6 cloves of garlic,
6 tablespoons vegetable oil,
2 teaspoons hops-suneli or turmeric,
salt and ground black pepper to taste.

Preparation:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix the juice and zest with the garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Rub the resulting marinade onto the chicken inside and out, place the bird under pressure and marinate in the refrigerator overnight. Before cooking, remove any remaining marinade from the chicken, brush with 1 tablespoon of vegetable oil and bake in an oven preheated to 200 degrees for about 1 hour.

Chicken in the oven with a crispy crust is a win-win option for both your everyday diet and your holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden brown crust that will excite your appetite. Be sure to save the chicken preparation options we offer in your collection of recipes, and you will always have a dish in your arsenal that will delight your family and guests. Bon appetit!

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How to cook delicious chicken with a golden brown crust in the oven

Chicken baked in the oven with a golden brown crust will become a real decoration for any holiday table. Appetizing, juicy and very aromatic, it will not leave indifferent even those who carefully monitor their figure. And the fragrant and crispy crust beckons you to try at least one piece.

You will need

• One chicken;
• 2-3 tbsp. spoons of mayonnaise;
• 3-4 cloves of garlic;
• Seasonings for chicken;
• Salt and ground black pepper - to taste;
• Vegetable oil - grease the baking dish;

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1. First of all, the chicken must be prepared for the baking process - remove all excess, if any, and rinse thoroughly in cold water. And here is the first secret - in order for the chicken to turn out juicy and tender, before baking it must be soaked in a salt solution (half a glass of salt per 2 liters of water) and put in the refrigerator for at least an hour, and for a maximum of 4-5 hours. This procedure is not mandatory, but if you have time, do not be lazy to soak the chicken, and the result will definitely please you - the meat really turns out softer and juicier. I soaked my chicken for about 3 hours.

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2. After soaking, the chicken must be dried with a paper towel.

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3. Prepare seasonings for chicken. First of all, peel the garlic and cut each clove into 4 parts.

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4. Use a knife to make small cuts throughout the chicken, which need to be filled with garlic.

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5. Chicken stuffed with garlic will be more flavorful. This is much more effective than simply rubbing garlic on the chicken. Then we salt and pepper our bird.

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6. To get a crispy crust, you need to grease it with mayonnaise. I choose non-fat salad mayonnaise for this purpose.

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7. To make the chicken more appetizing, you need to rub it with spices. Most often I use ready-made seasoning for chicken, which does not contain a drop of chemicals, but only a mixture of various spices.

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8. Now our chicken is almost ready for baking. You can leave it like this for a while so that it marinates a little.

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9. Before baking, grease the pan with a small amount of refined sunflower oil and place the chicken on it. You can sprinkle a little more seasoning on top.

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10. The chicken must be baked at a temperature of 200 degrees, about an hour - it all depends on its size. During the baking process, fat will be released, which we will pour on top of the chicken to form the golden brown crust we need.

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11. This is how we turned out to have an appetizing and aromatic chicken with a golden brown crust. It is best served with a side dish of potatoes and some light salad, such as tomato.

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Enjoy your meal!

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note

• To check whether the chicken is ready or not, you need to monitor the juice released from it. If it has become transparent, then our bird is completely ready to eat.
• Along with the chicken, you can immediately bake the potatoes. To do this, you need to cut it into small pieces and place it around the chicken. The potatoes will bake in the fat that comes out of the chicken.
• Before serving, you can wrap the baked chicken in foil and let it stand for 15-20 minutes so that it absorbs its own juices and becomes more juicy.