Chicken in the oven - recipes for baking chicken in the oven. Chicken dishes. Simple and delicious recipes for cooking chicken in the oven Whole chicken in the oven

1. Preheat the oven to 200 degrees in advance. Wash the chicken under running water and dry the carcass with a paper towel. Inspect it carefully to ensure there are no feathers left on the skin, remove them if necessary. Peel the garlic (three to four cloves) and squeeze it into a bowl through a garlic press. Add salt and pepper there and mix everything. Rub the carcass with this mixture both inside and outside. Sprinkle lightly with herbs. Wash the lemon, cut off half and place it inside the chicken.

2.Chicken legs need to be tied. This can be done using cooking thread or any other rope made from natural materials. Or you can just cut a piece from the baking sleeve and use it.

3. To prevent the wings of the carcass from sticking out in different directions and from burning during baking, they need to be hidden. Make punctures with a knife above the thighs and insert the wings into them.

4.To make your structure more durable, pierce the carcass with a wooden kebab stick, as shown in the photo.

5.Mix wine and water in a glass and pour the liquid into a deep baking tray (if you don’t want to use wine or don’t have any, you can only pour a glass of water). Next, place the chicken belly down, and place the remaining cloves of garlic (not peeled) and half a lemon next to it.

6.Cut a piece of foil to the size of the baking sheet and cover it. Then place the pan with the chicken in the already preheated oven on.

7.When the specified time has passed, take out the baking sheet and remove the foil. Using a pastry brush, brush the top of the chicken with any liquid that has formed at the bottom of the pan. Place the pan back in the oven and let the carcass continue to bake.

You can easily answer the question of how to cook chicken in the oven when you have chicken, an oven and this text before your eyes. Chicken (both young and older) is a generous bird. It becomes lunch and dinner, gathering a group of friends and relatives around the table. That being said, the science of roasting chicken isn't all that complicated, so go for it!

To bake chicken in the oven, in addition to the main character, it is enough to have only spices and aromatic herbs on hand. We recommend buying Russian chicken weighing 1.2-1.5 kg for baking. - better than farmer's. This is the best option! It is enough for 2-4 people, depending on the appetite of the eaters.

Chicken can be marinated for cooking in the oven, make it more juicy by introducing butter under the skin, fill the carcass with stuffing.

Among the spices and herbs for roasting chicken in the oven, pay attention to garlic , rosemary , thyme. If you are preparing chicken in the Caucasian style, use narsharab and tarragon sauce for the marinade or filling. If you want to feel the influence of American cuisine, add pepper: cayenne pepper and chili pepper. In this case, the spiciness will not interfere with the “wet” marinade and the “dry” one, when the skin of the chicken is rubbed with dry hot spices or even a mixture of spices - as an option, canjun mixture, and leave for 3-12 hours.

For a subtle smoky effect, rub the chicken with a mixture of equal parts smoked red paprika, freshly ground black pepper, dry mustard, cumin, garlic powder and salt.

Chefs remind us of the three main components of any marinade: acidity, fat and seasoning.

Options for marinades for chicken in the oven

Mediterranean style marinade: 1 part lemon juice + garlic + 3 parts olive oil

Indian style marinade: 1 cup natural yogurt + 1-2 tsp. garam masala + salt + ground chili pepper

Latin American Style Marinade: 1 part orange juice + spicy adobo mixture + 3 parts olive oil

Mixed style marinade: 1 cup narsharab sauce + 1 tbsp. l. dark soy sauce + freshly ground black pepper or 2 handfuls of tarragon leaves, crushed in a blender + peeled piece of fresh ginger 2-2.5 cm in size + half a glass of vegetable oil.

The secret weapon of marinade lovers

When you immerse the chicken in the marinade and leave it for 1-2 hours, its meat absorbs the aromas and tastes of the prepared mixture only from the outside, and when the bird is baked in the oven, almost all of this disappears and only a golden brown crust remains. This, of course, is pleasant, appetizing and tasty, but we want to give an interesting taste to the meat itself. Professional chefs use a simple but effective device to reduce marinating time - meat injector(literally "meat syringe"). This kitchen accessory really looks like a large stainless steel syringe. But it can be completely replaced with an ordinary injection syringe with a thick needle.

Remember that the marinade should be free of pieces and liquid enough so as not to clog the needle. Strain the marinade and put it into a syringe. Insert the needle into the flesh until it touches the bone and inject the contents of the syringe into the meat. Be sure to “prick” the entire chicken carcass, and not just prick in one place. Instead of marinade, you can use cream with 15-20% fat content; it will also make the chicken meat more tender.

Chicken in the oven: basic baking technology

If you don't have a special roasting pan, simply place the prepared bird, breast side up, in an ovenproof dish. Bake in an oven preheated to 220°C for 20 minutes. Then reduce the temperature to 180°C and continue baking for about 40 minutes. Baste the chicken about every 10 minutes with any of its juices. Turn the chicken over once, if desired.

The chicken is ready when the temperature in the thickest part of the thigh reaches 75 ° C, check it with a special thermometer. If this is not the case, then pierce the carcass in the thickest part of the thigh; the juice released should be clear. In general, the total time to fry a chicken is 1.5-2 hours, depending on the size.

Remove the bird from the oven and leave for 20 minutes. before cutting and serving.

Chicken recipes in the oven

Chicken stuffed with spicy butter

A striking example of using butter to add flavor and juiciness to poultry. Gently place pieces of butter under the skin of the chicken, this will make the bird more tender and prevent it from drying out in the oven. See the recipe.

Chicken baked with spicy butter in Provençal style

Chicken marinated with lemon juice, mustard and olive oil

Chicken marinated in a mixture of olive oil, mustard and lemon juice can be served with any stewed or baked vegetables. The marinade is quite simple, so any experiments with side dishes are welcome. See the recipe.

Chicken baked with potatoes

Chicken in solinade with butter filling and pomegranate glaze

The juiciness of the chicken in this dish is given by two components at once: solinade (a strong, spicy solution of salt and sugar) and butter placed under the skin of the bird. The chicken turns out incredibly tender and juicy. The pomegranate glaze is responsible for the appetizing appearance of the bird. See the recipe.

The juiciest baked chicken with pomegranate glaze

Chicken stuffed with garlic butter

The tender meat of young chickens soaked in garlic butter is divinely delicious. Especially if the bird is accompanied by a spicy sauce of ripe tomatoes and young nuts with cilantro and coriander - everything is quite in the Georgian style. See the recipe.

Chicken with tomato and walnut sauce

Chicken without marinating stuffed with grapes and rosemary

We recommend using a very successful combination of grapes and rosemary for cooking chicken or chicken baked in the oven. This filling will never be dry and tasteless. See the recipe.

Chicken with grapes and rosemary

Chicken in the oven stuffed with porcini mushrooms, breadcrumbs, grapes and Madeira

Chicken stuffed with grapes and porcini mushrooms

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Every housewife has easy recipes for dishes in her arsenal with which she can welcome guests or pamper her household. Whole baked chicken also falls into this category. The process of preparing a meat dish is simple, but it turns out very tasty and looks festive.

How to cook a whole chicken in the oven

To roast a whole bird, it is better to use a frozen or chilled carcass. In this case, you first need to gut it, cut off the tail, and remove the remaining feathers. How to fry a whole chicken in the oven? It is important to choose the appropriate marinade, which will determine the taste of the future dish. The juiciness and aroma of the chicken depends on the correctly selected sauce, so you should approach the process of preparing it responsibly. It is better to marinate the meat for as long as possible - this way it will be saturated with seasonings and absorb more juice.

Whole oven chicken recipes

There are many options for baking chicken: in foil, in a sleeve, in a roasting pan, on a baking sheet or in a heat-resistant glass form. Each recipe has its own characteristics and tricks. So, if in foil or a sleeve the dish turns out to be very juicy by itself, then when baking meat in a ceramic or cast iron dish, the chicken should be periodically watered with the flowing juice, otherwise it will dry out. Below are different options for preparing delicious chicken in the oven.

With potato

The recipe below for whole chicken in the oven with potatoes allows you to prepare a very tasty, aromatic and simple dish that will diversify your usual menu. The side dish will be potatoes, which should first be half cooked. By placing the potatoes on a baking sheet under the meat, you will not only make them more tasty (the meat juices will flow down and make the side dish more flavorful), but you will also save a lot of time. How to cook a whole chicken in the oven?

Ingredients:

potatoes – 0.7 kg;
rosemary sprigs – 5 pcs.;
chicken carcass – 2 kg;
garlic cloves – 3 pcs.;
spices;
French mustard – 1 tbsp. l.;
liquid honey – 1 tbsp. l.

Cooking method:

Cut the peeled potatoes into slices and boil until half cooked.
Mix mustard with honey, spices, salt. The prepared chicken carcass must be marinated in the resulting mixture, leaving for at least 15 minutes.
Place the potatoes on a greased baking sheet/casserole dish. Pour it with sauce made from crushed garlic, butter, and spices.
Place marinated chicken on top.
Bake the dish for 1.5 hours at 180 degrees.
Boil the remaining honey-mustard marinade, wait until it thickens, then remove from heat, pour into a gravy boat and serve along with the meat. When serving, place sprigs on the hot bird.

Stuffed

The whole baked chicken recipe can be classified as a holiday recipe, since the dish is not only tasty, but also very beautiful. When baked, the meat is covered with a golden brown crust and is imbued with the flavors of the cooked minced meat. The filling can be various products, including vegetables, fruits, and berries. The recipe below involves using rice with fried mushrooms as a filling. How to cook whole stuffed chicken in the oven?

Ingredients:

chicken carcass – up to 2.5 kg;
seasonings;
boiled rice – 100 g;
garlic cloves – 5 pcs.;
fresh champignons – 0.4 kg;
onions – 2 pcs.

Cooking method:

In the evening, defrost the bird, wash it, dry it, remove excess parts.
Mix your favorite seasonings and salt. Rub the resulting mixture onto the chicken on all sides and place it in the refrigerator.
The next day, peel the champignons and cut them into small pieces.
Chop the onion into cubes and press the garlic.
Fry the onion until transparent, then add garlic and mushrooms. Stir the ingredients constantly until the mushrooms are cooked.
Mix fried foods with boiled rice and add spices.
Remove the carcass from the refrigerator. When it reaches room temperature, you can start stuffing it with the prepared filling.
To prevent the filling from spilling out, pull the skin along the edges of the hole with your fingers and secure it with toothpicks.
Place the chicken in the oven, heated to 180 degrees, for one and a half to two hours. After turning off the oven, let the meat brew for 15 minutes in the cooling oven, then serve.

With a crispy crust

The dish is prepared very simply, so even an inexperienced housewife can handle it. The recipe for whole chicken in the oven with crust is a real find for those who have guests on the way, and there is no suitable treat in the house, since it does not involve the use of a large number of ingredients. To make the chicken aromatic and as juicy as possible, it is better to marinate it in advance, leaving it for a couple of hours. At the same time, if the sauce does not completely cover the carcass, it should be turned over periodically.

Ingredients:

paprika, pepper, salt;
chicken carcass – 1.5 kg;
dry basil – 1 tsp;
garlic cloves – 4 pcs.;
sunflower oil – 2 tbsp. l.

Cooking method:

First they cook. To do this, basil, pepper, salt, paprika are mixed with vegetable oil. The resulting sauce is used to lubricate the meat outside and inside.
The baking dish is treated with sunflower oil, after which the chicken carcass is placed on it, breast side down. The chicken stands in this position for an hour.
Afterwards, the oven should be heated to 180 degrees and the bird should be baked for at least an hour until a beautiful golden crust appears on it.

Grill

In this way, you can cook not only a whole chicken, but also any individual parts of it - thighs, drumsticks, breast, wings. However, it is worth considering that small pieces of meat cook faster than a whole bird, so their cooking time should be reduced by about half. The longer the chicken is marinated, the softer the dish will be. Below we describe in detail and with photos how to cook a whole chicken on a spit in the oven.

Ingredients:

dried garlic – 1 tsp;
ground chili – 1 tbsp. l.;
other spices to choose from;
mayonnaise – 3 tbsp. l.;
chicken carcass without entrails – 1.5 kg;
Garam Masala – 1 tsp;
lime juice – 2 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method:

Trim the skin off the chicken, rinse the carcass, and dry it with a paper towel.
Place the whole bird in a deep bowl and make cross-shaped cuts on it.
Add salt, other spices, lime juice, and vegetable oil to this. Thoroughly mix the ingredients with the meat, rubbing the mixture into the surface of the carcass and lubricating it inside.
Transfer the chicken to a clean bowl, cover with cling film, and refrigerate for 12 hours or even a day.
Preheat the oven to 250 degrees. Place the chicken on the spit, making sure it fits snugly and doesn't slide off.
Place a tray at the bottom of the oven where the fat will drip.
Bake the dish for half an hour, then check the readiness of the chicken by piercing it with a knife: if the meat inside is light in color and releases clear juice, it is ready. Turn off the oven, after 5 minutes you can remove the bird and serve.

Up your sleeve

The meat is baked in its own juices, so it turns out not only tasty, but also healthy. To add originality to the dish, you can place apple or orange slices inside the carcass, thanks to which the chicken will be saturated with fruity aromas and covered with a beautiful crust. To speed up the cooking process, choose a small boiler carcass weighing up to 1.5 kg. How to bake a whole chicken in the oven in a sleeve?

Ingredients:

mayonnaise/sour cream – 3 tbsp. l.;
a small boiler carcass;
vegetable oil;
seasonings

Cooking method:

Rub the prepared chicken with spices, salt inside and out, then coat the carcass with mayonnaise.
Place the bird on a baking sheet and bake for at least 40 minutes at 200 degrees oven. 10 minutes before the end of cooking, tear the sleeve at the top so that the chicken gets a crispy crust.

In foil

This is one of the simplest and at the same time delicious recipes for making baked chicken. This dish can be used to diversify everyday dinners or prepare it for a festive feast. The main advantage of baking poultry in foil is its uniform baking inside and out, resulting in very juicy, tasty meat with an appetizing golden crust. Below we describe in detail and with photos how to bake a whole chicken in the oven in foil.

Ingredients:

curry powder, paprika - 1 tsp each;
chicken carcass – 1.5 kg;
mayonnaise/low-fat sour cream – 4 tbsp. l.;
garlic cloves – 3 pcs.

Cooking method:

Press two cloves of garlic through a press, combine the pulp with seasonings, and rub the inside of the chicken with the mixture.
Press the remaining garlic clove separately and mix with mayonnaise. Rub the sauce over the chicken, wrap it in foil and place in a preheated oven (optimal temperature is 200 degrees).
Cook a whole bird for at least 40 minutes. Then unfold the foil and bake the meat for another 10 minutes to form a golden brown crust.

With apples

The easiest way to guarantee juicy, evenly cooked meat is to cook it in a sleeve. Thanks to this method, the chicken turns out very tasty, tender, soft. The recipe for chicken with apples in the oven entirely involves the use of sweet and sour varieties of fruit. In this case, it is worth marinating the carcass in a spicy sauce in advance. How to roast a whole chicken in the oven?

Ingredients:

large onion;
whole chicken carcass;
medium-sized apples – 4 pcs.;
seasonings

Cooking method:

First you need to prepare the chicken by washing it and removing any excess parts. Afterwards it is rubbed with spices.
Separately, cut the peeled apples.
Afterwards, apple slices along with chopped onion rings are placed inside the carcass.
Chicken legs are tied with thread, the bird is placed on an oiled baking sheet/mould. To achieve maximum juiciness of the meat, it should be cooked in a roasting bag.
You need to bake the chicken at 180 degrees for 2 hours. If you cook meat without a sleeve, you should baste it with fat every 20 minutes.

With rice

Rice, like chicken, has a neutral, weakly expressed taste, however, in tandem and with the right spices, these products receive a rich aroma and taste. If you want to bake a whole bird, it is better to choose a young, broiler, moderately fatty chicken, then the meat will be soft and juicy. How to cook delicious whole chicken with rice in the oven?

Ingredients:

olive oil – 5 tbsp. l.;
whole chicken – 1 pc.;
garlic cloves – 5 pcs.;
turmeric, basil, black pepper, other seasonings;
soy sauce – 2 tbsp. l.;
rice - ½ tbsp.

Cooking method:

You need to boil the rice in advance.
Finely chop the garlic, mix with soy sauce, seasonings, and oil.
Lubricate the chicken with the prepared liquid not only outside, but also inside.
Place the carcass on a baking sheet, fill it with boiled rice. Seal the hole through which you stuffed the chicken with toothpicks.
Cover the bird with foil and bake the dish for half an hour at 180 degrees in the oven.
Then remove the foil, pour the juice over the meat and leave to bake for another 10 minutes.

On the bottle

Housewives decide to bake or fry a whole chicken mainly on holidays, however, you can pamper your family with such a tasty and easy-to-prepare dish for no reason. The whole bottle chicken recipe in the oven does not require a large number of ingredients and does not require any effort from the cook: you just need to put the meat in the oven and turn off the oven after a certain time. You should combine baked chicken with potatoes or fresh vegetable salad.

Ingredients:

Italian herbs – 3 tsp;
lemon slices – 2 pcs.;
salt;
chicken carcass – 1 kg.

Cooking method:

Coat the bird inside and outside with herbs and salt. Hide the wings in pockets, which can be made by slightly cutting the skin on the sides of the breast.
Fill a glass bottle 2/3 with water, place lemon slices and a small amount of Italian herbs in it.
Place the carcass on the bottle and bake for an hour at 200 degrees.
To check if the bird is done, prick it with a toothpick or fork: if the liquid that comes out is clear, the meat is ready.

On the salt

Chicken baked on a bed of salt acquires a perfect crispy crust, and the meat underneath is very tender, juicy, aromatic, and moderately salty. This dish will decorate any table and does not require any serious effort from the hostess: you just need to place a whole lemon inside the carcass and sprinkle the bird with your favorite seasonings. Chicken in the oven does not burn with salt, it cooks evenly and is not at all greasy. How to prepare the dish?

Ingredients:

Italian herbs – 1 tsp;
lemon;
coarse table salt – 500 g;
chicken carcass – up to 1.5 kg.

Cooking method:

Spread a thick layer of salt (at least 1 cm) on the surface of the baking sheet.
Place the washed, spiced poultry on it, inside which place a whole lemon doused with boiling water.
Tie the chicken legs with thread, insert the wings into the pockets made with a knife on the breast.
Send the dish to bake at 190 degrees for an hour. When the juice flowing from inside the meat becomes clear, the oven can be turned off.

With vegetables

Ingredients:

cold water – 1 tbsp.;
chicken – up to 2 kg;
salt – 100 g;
large carrots;
potatoes – 6 pcs.;
onions – 4 pcs.;
1st grade sugar – 130 g;
coriander, black pepper – ½ tsp each;
fresh greens;
garlic cloves – 4 pcs.;
olive oil – 4 tbsp. l.;
white wine – 100 ml;
curry – 2 tsp.

Cooking method:

Carefully cut the joints at the legs, cut the breast.
Pour a liter of water into the pan, add salt and sugar. Keep the carcass in this liquid for at least 1 hour, covering the container with a lid.
Chop the peeled potatoes into cubes and cut the carrots into strips.
Boil the vegetables until half cooked.
Remove the skins from the onion and divide each head into 6 slices. Heat the oil, fry the vegetable in it on all sides, add the garlic cut into slices.
After a minute, remove the pan from the heat. Empty it, wash and dry it. Pour sugar here, heat it for a minute, mix with half the prepared wine. When the drink begins to evaporate, pour in the rest of the wine.
Grease an ovenproof dish with olive oil. Place the potatoes and carrots here, sprinkle them with seasonings, then add the fried onions and garlic.
Remove the bird from the marinade and pat dry with a paper towel. Rub the meat with spices and olive oil inside and out.
The greens should be placed on top of the chicken, after which the oven should be preheated to 200 degrees and the whole carcass should be sent there with the vegetables.
After 1.5 hours, the dish can be served.

With mushrooms

This dish can be served without a side dish, as it turns out to be very satisfying and nutritious. Many products are suitable for stuffing poultry, including apples, rice, buckwheat, and prunes. Oven chicken with mushrooms is a favorite due to its delicate taste and appetizing aroma. It is better to choose greenhouse champignons that are small in size, and there is no need to cut them. How to bake a whole chicken in the oven?

Ingredients:

vegetable oil – 2 tbsp. l.;
garlic cloves – 3 pcs.;
butter – 70 g;
fresh champignons – 300 g;
chicken carcass – 2 kg;
red, black pepper, paprika - 1 tsp each;
large onion.

Cooking method:

Wash the carcass, dry with a paper towel, rub with ground spices and salt.
Using a brush, brush the chicken with vegetable oil, place crushed garlic cloves on its surface, and leave 1 clove untouched for the filling.
Wrap the meat in cling film and put it in the refrigerator to marinate for an hour.
Soak the mushrooms in cold water for a few minutes. Then rinse them under running water, removing any remaining soil.
Transfer the champignons to a preheated frying pan/saucepan. Dry them for 5 minutes. Add finely chopped garlic, onion, spices, and butter to the mushrooms. Simmer the ingredients for 5 minutes over medium heat.
Stuff the chicken with the prepared, cooled mushroom filling, close the hole by securing its edges with toothpicks.
Wrap the stuffed carcass tightly in foil, place on a baking sheet, and bake at 220 degrees. After an hour, reduce the heat and bake the meat for another 10 minutes, unwrapping the wrapper. This will give the crust a nice golden brown color.

Video

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The range of culinary dishes made from chicken is quite extensive, but chicken baked in the oven is a festive dish with a family accent, at which you can see a richly laid table and a friendly family with relatives. Chicken in the oven is prepared according to different recipes and with many options from available products, that is, all the ingredients can easily be purchased at almost any grocery store. You can cook baked chicken on an electric grill, in the microwave, you can bake chicken in the oven on a baking sheet and in a special sleeve, with vegetables and fruits - everything is tasty, healthy, satisfying and always looks appetizing.

Cooking chicken in the oven according to our recipes and with a whole range of different devices is within the capabilities of even a novice housewife, not to mention experienced home cooks. For this work, special forms for baking chicken carcasses, aluminum foil and parchment are suitable, which can be used to cover a baking sheet or wrap for baking; sleeve made of polymer film, allowing you to bake both a whole chicken carcass and parts without adding fat - in its own juice, preserving the aroma of all ingredients.

What's the best way to bake chicken in the oven?

Particularly interesting is the baking sleeve, which is a piece of nylon or polyethylene equipped with heat-resistant clips. A chicken carcass packed in such a sleeve undergoes heat treatment with hot air, maintaining juiciness while the meat becomes soft and rich in appetizing aroma. The sleeve can be baked in a conventional oven or microwave. Lovers of golden-brown chicken free it from the wrapping device and bake it in the oven until it reaches the desired color.

It is better to cook chicken carcass in a baking sleeve; wings and legs - in foil, and chicken pieces - in a ceramic pot or other form, so that they are cooked in sauce or broth until completely soft and juicy.

If you prefer to cook chicken in the oven in a metal form or in ceramics, then you should choose thick-walled dishes for complete uniformity of heat, so that there is no burning on either the side or the bottom. When chicken is baked in the oven uncovered, you will have to spend extra time cleaning the oven and the baking sheet itself, so baking in a sleeve according to these criteria is more profitable.

Ingredients for preparing chicken baked in the oven

The chicken can be baked in the oven as a whole carcass or divided into large pieces. If you have just killed a chicken, then, naturally, you need to scald it with boiling water, pluck the feathers, tar over an open fire, gut it, wash it, and dry it with a paper towel. Then rub it on top and inside with a mixture of salt and spices. If you prefer to stuff it, do this by securing the belly with toothpicks, stitching it with thick thread, or fastening it with special heat-resistant clothespins. Modern housewives prefer already processed chicken carcasses, which are widely sold in grocery stores.

1. A simple recipe for chicken baked in the oven

It is difficult to spoil a chicken dish in the oven, but a whole chicken baked in the oven is not just food - it is a culinary event that creates the comfort of a home meal.

Ingredients:

whole chicken carcass - 1 medium size piece;
any mayonnaise - 3 tablespoons;
fresh garlic - 3-4 cloves;
ground black pepper and salt - to taste.

According to a simple recipe, we prepare chicken baked in the oven as follows:

Rub the processed, washed and paper towel-dried whole chicken carcass inside and out with a mixture of salt, ground pepper and chopped garlic.
Prepare a pickling mixture from mayonnaise, ready-made mustard and a small amount of table salt.
Coat a whole chicken carcass with the prepared mustard-mayonnaise marinade inside and out, put it in a cold place and let it stand there for 1 hour.
After 1 hour, remove the whole chicken carcass under the marinade from the refrigerator, wrap it in foil and place it on a greased baking sheet and place it in an oven preheated to 180 degrees C for 40-45 minutes. A larger than average size whole chicken carcass should be baked for 10 minutes longer.
Towards the end of baking in foil, remove the whole chicken carcass from the oven, carefully remove the foil and return the chicken to the preheated oven to brown for 10 minutes.

2. Homemade recipe “chicken in the oven in foil”

A whole chicken carcass in foil, baked in the oven, is a tasty and even outwardly very appetizing dish. Chicken cut into pieces with pickled vegetables has some advantages: there is no need to cut - the pieces are already cut, such meat with vegetables in a soft marinade will definitely be appreciated by lovers of not very spicy meat dishes.

Ingredients:

chicken meat - 500 grams;
fresh carrots - 2 pieces;
fresh mushrooms - 50 grams;
fresh garlic - 2 cloves;
soy sauce - 4 tablespoons;
fresh cauliflower inflorescences - 3 tablespoons;
broccoli - 3 tablespoons;
starch - 1 tablespoon;
granulated sugar - 1 teaspoon;
ground black pepper - according to preference;
table salt - to taste;
vegetable oil;

According to the homemade recipe “chicken in the oven in foil”, we prepare it like this:

Grate the washed and peeled carrots on a coarse grater, chop the mushrooms finely, chop the garlic with a knife.
Chicken meat, cut into pieces, washed and dried with a paper towel, roll in starch, mix by this time with the chopped vegetables specified in the recipe in a suitable container, sprinkle with granulated sugar and leave to marinate in the refrigerator for 1 hour.
After the time specified for marinating has passed, prepare a baking sheet, grease it with vegetable oil, cover it with foil, on which first place the pickled vegetables from the recipe. Place pieces of chicken meat on them and wrap them so that the juice does not leak during baking.
Place the baking sheet with the chicken meat packed in foil with vegetables in an oven preheated to 180 degrees C for 30 minutes.

Remove the finished chicken meat with vegetables from the foil and place it on a beautiful dish to feed with love to your dear household members or guests.

3. Recipe for chicken and potatoes baked in the oven

Such an interesting recipe simply cannot but please chicken lovers, with its soft and juicy meat under a light marinade and even with potatoes baked with it on a baking sheet. It is important to note that immediately at the exit you get oven-baked chicken and a side dish in the form of baked potatoes.

Ingredients:

chicken - 500-600 grams;
fresh potatoes - 7 pieces;
ready mustard - 1 tablespoon;
curry or adjika seasoning - preferred;
Provençal herbs - to taste;
table salt - to taste;
vegetable oil.

According to the recipe: chicken baked in the oven with potatoes is prepared as follows:

A properly processed chicken, washed and dried with a paper towel, should be rubbed in the abdominal cavity with a mixture of mustard, table salt, ground black pepper and dry spices. Let it sit for a little while to lightly marinate.
While the chicken is brewing, peel the potatoes, rinse them, cut them into cubes and dry them with a paper towel, then add a little salt and stir.
Place the prepared chicken on a baking sheet greased with vegetable oil, back down, sprinkle with dried ground herbs and cover it evenly with a layer of chopped potatoes.
Place the baking sheet with the chicken and potatoes in an oven preheated to 180 degrees C for 20 minutes, after which you need to remove the baking sheet to mix the potato layer so that it bakes evenly.
Return the pan to the oven and continue baking the chicken and potatoes until golden brown, about 20 minutes.

Place the finished chicken on a plate and surround it with baked potatoes in cubes.

If you try to cook chicken in the oven in this possibly new way for you, then, firstly, get positive practice; secondly, you will pamper your family with a new dish; thirdly, you will save time on preparing side dishes and cleaning the oven.

Ingredients:

chicken carcass - 1 piece;
mayonnaise or sour cream - 3 tablespoons;
vegetable oil;
ground black pepper - according to preference;
table salt - to taste.

According to the recipe, we prepare chicken in a baking sleeve as follows:

Coat the entire chicken carcass, processed, washed and dried with a paper towel, inside and outside with a mixture of mayonnaise or sour cream with salt and freshly ground black pepper. As an option: you can add chopped potatoes, cauliflower florets and grated carrots to the sleeve with chicken, which will be used as a side dish.
Pack the prepared chicken carcass in a baking sleeve, place on a baking sheet, which is placed in an oven preheated to 180 degrees C for 40-45 minutes for baking.
After the above-mentioned time has passed, remove the baking sheet, remove the chicken from the sleeve and return it to the oven on a greased baking sheet for browning for 10 minutes.

5. Original recipe for chicken in the oven with vegetables

This dish is attractive because of the abundance of vegetable ingredients, which in their bouquet create a simply rich taste and original aroma of chicken meat baked in the oven. You will get a complete lunch from the category of healthy nutrition.

Ingredients:

chicken carcass - 1 piece;
onion - 1 piece;
red onion - 2 pieces;
fresh potatoes - 5-7 potatoes;
fresh lemon - 1/2 part;
fresh sweet pepper - 2 pieces (red and green);
fresh garlic - 1 head;
bay leaf - 6 pieces;
ground black pepper, dry and fresh rosemary - according to preference;
vegetable oil;
table salt - to taste.

According to the original recipe, we prepare chicken in the oven with vegetables as follows:

Grease the processed whole chicken carcass with a mixture of 1 tablespoon of vegetable oil with ground black pepper and table salt inside and out. Place in its cavity a peeled onion bulb, cut into 4 parts, half a lemon and 2 bay leaves.
Place the prepared chicken in a baking dish greased with vegetable oil, cover it with sprigs of fresh rosemary and top with 2 bay leaves. Leave to stand for a while while the vegetables are cooked.
Peel the sweet peppers, potatoes, red onions, garlic, and cut the cloves into 4 pieces. Cut all the listed vegetables into large pieces.
Mix all the chopped vegetables, add salt, sprinkle with vegetable oil and place with the chicken carcass in a baking dish. Sprinkle dried rosemary on top and place remaining bay leaves on top.
Place the pan with chicken and vegetables in an oven preheated to 180-200 degrees C for about an hour and a half, by the end of which the chicken should be browned and the vegetables should be completely baked.

The finished chicken should be placed on a dish, topped with a vegetable side dish baked with it and served hot.

To ensure that the meat of a chicken baked in the oven is juicy and aromatic when choosing a carcass, you should give preference, if not to a steamed bird, then at least to a chilled, but not frozen, one.

It’s not at all superfluous to dry the chicken carcass for baking in the oven with a paper towel, since this determines whether its crust will be crispy.

The tightness of properly wrapping the chicken carcass in foil before placing it in the oven directly determines whether all the taste and aroma of the juice accompanying baking will remain, with which much will flow out that makes the chicken carcass so rich in taste and aroma when it comes out. To prevent even an accidental puncture, you need to choose thicker foil.

Roasting chicken in a sleeve requires some experience. To prevent damage to the seal due to swelling when steam forms inside the sleeve, it is better to immediately make several punctures in the upper part of the sleeve using a toothpick, which will allow excess steam to escape and preserve the juiciness of the chicken.

It is better to place a chicken carcass prepared for baking in an oven preheated to the required temperature, which will make this process correct in time, which will take approximately 40 minutes for baking 1 kilogram of chicken carcass or chicken pieces.

To determine that the chicken is ready in the oven, you can pierce the carcass in the breast area with a toothpick, or use special culinary thermometers. If the juice flows out clear and without any trace of blood, then the dish is ready. This is important to do in order not to dry out the baked bird if it is overexposed in the baking mode.

Chicken baked in the oven is best served hot with a side dish and salad at your discretion, both on a holiday table and on an everyday basis - it depends on your mood and the purpose of the meal.

Very often, passing by stalls with grilled chicken, we are enveloped by the delicious aroma of marinated meat, and in our mouth there is a feeling of tender juicy pulp and a crispy thin crust. And in a cafe or restaurant you can order amazing baked chicken-tobacco, the mere sight of which makes your mouth water. These feelings are familiar, right?

But you don’t have to go somewhere to enjoy a superbly prepared dish! If you have an oven at home, then you can easily prepare a similar dietary delicacy. And there are a great many cooking options! And today I will tell you about them. It will not be difficult to prepare a delicious dish using them. And simple recipes with photographs and step-by-step descriptions will help you.

The simplest and most beloved option for preparing a magnificent dish, from which only bare bones remain, is chicken tabaka. Although historically this recipe is considered Georgian, it has been prepared for many decades and is now being prepared in various countries of the post-Soviet space.

The distinctive feature of this favorite home delicacy is that the carcass is flattened to make it flat. Initially, tabaka chickens were cooked in special huge round frying pans with lids - tapakas, but now it is much easier to cook them in the oven.

We will need:

Chicken carcass – up to 0.7 kg
Ghee butter - 1 tbsp. l.
Lemon – 1 pc.
Sunflower oil - 3 tbsp. l.
Garlic clove – 3 pcs.
Salt, ground black and red pepper, herbs - to taste.

Preparation:

1. Rinse the carcass well, then pat dry with a paper towel and cut it in the middle of the breast so that it can be opened.

2. Place the opened chicken in a tight food bag (or in cling film) and beat it with several gentle blows on the joints so that the carcass is completely straightened in the position we need.

3. Squeeze lemon juice into a bowl, add sunflower oil and salt. Shake well and rub the resulting sauce onto the meat on all sides so that it marinates for half an hour.

If you need to cook not one, but several of these delicacies at once, then it is better to place the carcasses well coated with marinade in a stack so that they create an additional load for each other and the sauce penetrates better into the meat.

3. In a separate bowl, mix chopped garlic cloves, ground pepper, oil and salt. It is better to add a couple of tablespoons of warm water so that this sauce releases its juice a little and a bright aroma appears.

4. Grease a baking sheet or cast-iron frying pan with melted butter, place the marinated carcass on it, pour in garlic sauce and place in an oven preheated to 180 degrees for 30-40 minutes.

During baking, do not forget to water the meat with the juice released from the carcass so that it does not dry out and remains juicy.

5. If the stove has a fan mode, then in 5 minutes, at the very end, you can turn on additional airflow to the dish, which will make the crust deliciously crispy.

6. Place the finished aromatic creation on a beautiful dish, sprinkle with chopped herbs or decorate to your taste and serve.

Bon appetit!

Chicken baked in the oven with potatoes

Most often we cook chicken with potatoes. These two products complement each other perfectly. But this time we will make one marinade for the bird and another for the potatoes.

We will need:

Chicken carcass – 1 pc.
Potatoes – 1 kg.
Salt, pepper - to taste.
Rosemary, mustard, curry, coriander, marjoram - 1 tsp each.
Paprika – 2 tsp.
Garlic – 3 cloves
Sunflower oil – 5 tbsp. l.

Preparation:

1. Grind 1 tsp. dried rosemary in a mortar.

2. Place 1 tsp in the marinade bowl. with a heap of paprika and ground rosemary.

3. It is advisable to immediately add salt and black pepper to taste.

4. Add 1 tsp. prepared mustard and grate the garlic directly into the bowl on a fine grater.

5. Pour in sunflower oil (about 3-4 tbsp) and stir the marinade thoroughly until smooth.

6. Coat the prepared clean carcass well with the prepared spice oil sauce.

7. Don’t forget to thoroughly coat the inside of the carcass so that it is evenly soaked and marinated.

8. In order not to lose the necessary moisture in the pulp, tie the paws with kitchen string (twine) and leave to soak in spices for 3-4 hours in a cool place.

9. Cut the peeled potatoes into slices (at the rate of one potato for about 8 pieces).

10. Place parchment on a baking sheet or thick-walled ceramic dish so that we still have a large piece left on one side, which can then be used to seal our side dish well.

11. Place potato wedges on parchment, sprinkle them with paprika, curry, granulated garlic, coriander, marjoram, salt and pepper.

It is not necessary to use all the spices listed above - you can use your favorite seasonings.

12. Lightly mix the potatoes with spices and pour over the oil. It will be enough to use 2-3 tbsp. spoons.

13. Seal the parchment and secure with clothespins or another method convenient for you. The main thing is that the “bag” closes tightly - this will allow the slices to simmer until cooked inside.

14. To prevent the legs and wings of the marinated carcass from burning, wrap them in foil and place them in an oven preheated to 180 degrees. It will take 50 minutes to bake.

15. Every 10 minutes, do not forget to water with the juice that will melt from the pulp and skin onto the baking sheet.

16. Place the wrapped potatoes in the oven with the almost cooked chicken and leave to simmer for another 40 minutes.

17. After 30 minutes, remove the foil from the carcass so that the wings and legs are still slightly fried. And be sure to pour the melted marinade over it.

This partial use of foil will prevent these thin areas from burning. This simple procedure allows you to get a beautiful appearance of the finished dish.

18. Remove the finished carcass from the oven and let it cool slightly. Remove the thread that was tightening the paws.

19. Print out the potatoes and cut off the excess parchment so that they can bake to a crisp. To do this, place it open in the oven for another 5-10 minutes.

20. Place the finished baked bird and golden-brown potato wedges on a large platter.

21. For beauty and to add spring freshness, sprinkle the potatoes with finely chopped herbs.

Bon appetit!

How to bake chicken with potatoes in the sleeve

The easiest and fastest way to cook poultry with a side dish is to bake them in a special cooking film made in the shape of a sleeve. It is tied along the open edges with special ribbons or secured with clips.

We will need:

Chicken – up to 1.5 kg.
Bay leaf – 1 pc.
Lemon juice – 2 tbsp. l.
Ground pepper (preferably a mixture), salt, favorite spices - to taste
Potatoes – 5-7 pcs.
Water – ½ cup
Sweet peas – 4 pcs.

Preparation:

1. Cut the lemon into 2 halves and squeeze the juice out of it.

2. Add ground pepper, 2 allspice peas and salt to it, add water. Shake well.

3. Place squeezed lemon halves, bay leaves and a couple of peppercorns inside the thoroughly washed and dried carcass.

4. Cut the peeled potatoes into slices.

5. Pour half the potatoes into the baking sleeve, place the chicken on top and add the second part of the potatoes.

6. Carefully pour in the lemon-pepper marinade.

7. Tie the sleeve and shake it gently several times so that the marinade covers all the packaged ingredients.

8. Place the resulting bag on a baking sheet and make a couple of punctures in the sleeve with a toothpick on top so that the steam does not tear the film during cooking.

9. Place in an oven preheated to 180 degrees for an hour and a half.

10. Remove the baking sheet with the dish being prepared from the oven, rip open the top of the sleeve and leave for another 20 minutes until a golden crispy crust appears.

11. Carefully transfer the potatoes and cooked poultry to a plate and garnish with herbs. To give a better appearance, you can decorate the dish with fresh vegetables.

The chicken comes out with a fragrant crispy crust, juicy and very tender. And your favorite potatoes simply melt in your mouth.

Bon appetit!

Crispy-skinned chicken baked in salt

In the old days, instead of all kinds of bags, foil and marinades, housewives used ordinary coarse salt to bake game in it, like in a dough casing. The hunters themselves resorted to the same method, only this salt lump was placed in the coals of the fire. The result was simply amazingly tender meat that did not burn or dry out from the fire and heat.

So why don’t we use the old trick, adding a little touch of modernity?

We will need:

Chicken carcass – up to 1.3 kg.
Sherry - 0.5 cups.
Lemon – 2 pcs. average
Coarse salt – 1 kg.
Fresh ground allspice - a pinch
Rosemary sprig – 3 pcs.

Preparation:

1. Rub the well-washed and dried carcass with wine on all sides, not forgetting the inside. Sprinkle with ground pepper.

2. Place a rosemary sprig into the carcass, and chop the remaining 2 sprigs.

3. Rub the carcass with chopped rosemary.

4. Place two layers of foil on a baking sheet or cast iron frying pan and pour 1/3 of the salt in a heap, sprinkle with two tablespoons of water.

5. Place the carcass on the salt hill, pressing it down so that it sits with its back in the hole.

6. Lightly moisten 2/3 of the salt with water so that it becomes pliable, dough-like and does not crumble.

7. Cover the bird with viscous salt so that it appears as if it is in a tightly clinging cocoon.

8. Place the resulting lump in an oven preheated to 230 degrees for 80 minutes.

9. Then remove the dish from the oven. Let the salt crust cool slightly, and carefully use a masher or the handle of a knife to split it. Then completely remove salt.

10. To get an even crispier crust, you can put the bird in the oven for 10 minutes with the convection mode turned on.

11. Place your culinary masterpiece on a dish and garnish with tomatoes and herbs.

Or you can additionally bake potatoes in the oven and serve them as a side dish.

There are many more recipes to... And not so long ago a large interesting article on this topic was published on the blog. Follow the link and choose the recipe you like.

Bon appetit!

Chicken with apples baked in the oven in a sleeve

In historical films you can see that very often baked bread was served at royal feasts. But it turns out that the peculiar taste of this fruit is transferred to the chicken. These sweet and sour fruits are in perfect harmony with chicken meat.

Why are we worse than kings? Let's delight our taste buds with chicken and apples.

We will need:

Chicken carcass – up to 1.6 kg.
Apple – 3 pcs.
Ready mustard – 3 tsp.
Garlic clove – 3 pcs.
Lemon – 0.5 pcs.
Favorite seasonings, pepper, salt - to taste.

Preparation:

1. Rub the thoroughly washed and dried carcass with salt and your favorite seasonings, not forgetting the inside.

2. Grind the garlic cloves through a press and mix with mustard. Already delicious! Is it true?!

3. Coat the bird on all sides with garlic mustard marinade.

4. Cut the apples into quarters or slightly smaller. Don't forget to remove the cores along with the seeds. Sprinkle them with lemon juice to prevent them from darkening.

5. Stuff the chicken with apple slices and, to prevent them from spilling out, secure the ripped belly with toothpicks. It is better to tie the paws - they will help give shape and prevent the filling from spilling out.

6. Straighten the sleeve on the baking sheet and carefully push the chicken into the middle. Tie the edges of the sleeve so that the juice does not leak out during baking.

7. Place in an oven preheated to 180 degrees and leave to simmer in it for an hour and a half.

8. Rip open the sleeve and leave in the oven for another 20 minutes so that the steamed main product can be covered with a golden crust.

9. Place the chicken on a plate, remove the toothpicks and untie the legs. Decorate with apples and sprigs of herbs.

The meat turned out very juicy. The apples gave all their juice to the pulp, soaking up literally every centimeter of it. And because of this, it acquired additional flavor notes that everyone who tries at least a piece will feel.

Bon appetit!

Whole chicken stuffed with rice

In addition to potatoes, buckwheat and rice go well with dietary meat. Can you imagine how delicious the rice filling will be if it is cooked inside the chicken? After all, it will be soaked in the most delicate meat juice and will become an excellent side dish.

Shall we risk casting some magic in the kitchen to make such an amazing dish appear for dinner for our loved ones?

We will need:

Chicken carcass – up to 1.4 kg.
Raw smoked sausage – 150 gr.
White wine – 300 ml.
Ready yeast dough – 160 gr.
Rice – 80 gr.
Fresh lemon - 1 pc.
Onion – 1 pc.
Bell pepper - 1 pc.
Chili pod – 1 pc.
Olive oil - 20 ml.
Sunflower oil – 1 tbsp. l.
Garlic clove – 7 pcs.
Thyme - 1 bunch
Salt, paprika, pepper - to taste.
Preparation:

1. Lightly crush the well-washed and dried chicken in the breast so that it becomes a convenient “pocket” for the rice filling. Season with salt and pepper inside and out.

2. Cut vegetables and raw smoked sausage into small cubes.

3. Boil the rice until half cooked.

You can use black and white rice or a mixture, then the filling will be more interesting.

4. First add lightly crushed garlic cloves and a chili pod to olive oil hot in a frying pan, let them simmer in the oil for a minute to release the aroma. Then remove the chili and add sausage cubes to fry for a couple of minutes.

5. Place chopped onion in a frying pan and sauté until translucent. Then add all the other chopped vegetables and chopped thyme, but only half for now. Fry everything together for 2 minutes.

6. Add boiled rice to the sausage-vegetable mixture, add salt and, stirring constantly, simmer the resulting filling for another 4 minutes.

7. Stuff the chicken with rice filling and close the hole with a whole lemon. If possible, pull the edges of the abdomen and pin them with toothpicks.

8. Rub the bird with paprika and place in a baking dish. Pour in the wine and sprinkle with the other half of the thyme.

9. Cover the dish with foil and place in an oven heated to 220 degrees to bake for 70 minutes.

10. Remove the foil “lid” from the mold and thoroughly pour the wine-meat sauce over the carcass so that not only the back and thighs of the chicken are soaked with it. Bake in the oven at 180 degrees for another half hour.

11. Divide the prepared yeast dough into 2 pieces and roll them into round cakes.

12. Take 2 heat-resistant deep plates, turn them upside down and coat them with sunflower oil, use them for flatbreads as a basis for baking.

13. Place in the oven for 20 minutes, then remove and, after cooling, carefully remove from the plates.

14. When the chicken is completely cooked, remove the toothpicks and lemon from it, and then carefully arrange the rice filling into the baked edible dough “plates”.

15. Cut the baked lemon, squeeze out its juice and mix with a couple of spoons of wine and meat sauce left over from the chicken. Drizzle over cooked bird.

16. You can serve either whole or cut into large pieces, which are placed around bread plates with rice filling.

Look how beautiful it turned out! There is no shame in serving such a dish even in the most expensive restaurant. So be sure to take this idea into account. You will definitely need it.

Bon appetit!

Recipe for cooking chicken in the oven on a bottle

If your stove does not have a grill spit, then don’t worry! An ordinary thick-walled beer bottle can serve as an excellent replacement. We also use the contents of this improvised “stand” during the cooking process.

What is good about this cooking method? Excess fats will be rendered onto a baking sheet and people who are prescribed a strict diet will also be able to enjoy the aromatic, tender meat.

We will need:

Chicken carcass – up to 1.9 kg.
Beer – 1 bottle
Sunflower oil – 2 tsp.
Poultry seasoning – 2 tsp.
Paprika – 2 tsp.
Pepper, salt - to taste

Preparation:

1. Mix all spices with sunflower oil and beat thoroughly until a homogeneous emulsion.

2. Coat the well-washed and dried chicken with the resulting oil marinade and place it in the refrigerator to soak in spices for 12-24 hours.

3. Wash the beer bottle well so that the glass is absolutely clean without any streaks or stickers.

4. Pour 2/3 of the beer into a suitable container and leave for later use. We leave 1/3 in the bottle, onto which we place the marinated chicken.

5. In an oven preheated to 180 degrees, place a bottle with a mounted bird on a tray in the lowest position and bake for 100-120 minutes.

6. After the first 25 minutes of baking, water the carcass with beer, which was poured from a bottle earlier, at intervals of 15 minutes.

To prevent the top of our “pyramid” from burning, you can cover it with foil.

7. Remove the finished chicken and cool slightly so that the juice does not splash when cutting.

8. Or you can first put the whole carcass on a dish and show it in all its glory. Decorate as you wish. And then cut it and put it on the table.

Really beautiful! Do you know how delicious it is?! M...m...m..., just lick your fingers!

Bon appetit!

The beauty of a whole baked chicken is the ability to serve it both in a small circle of family and at a large table of guests. It looks quite original, and you can divide it into small pieces right in front of everyone.

Can you imagine the divine aroma that comes with the first cut? And the sound of the crust crunching under the knife? And the sight of the most tender marinated meat? Yes, the guests will drool just from the sounds, sights and aromas alone! And this wonderful moment will remain in their memory - when they try the first piece of chicken!

Bon appetit and grateful eaters!