What to fry chicken with in the oven. Chicken in the oven - preparing food. Whole chicken tabaka in the oven

26.11.202327.05.2017

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.

Easy Oven Roasted Chicken (pieces)

Easy Oven Roasted Chicken

Sometimes you want the most ordinary fried chicken, but you’re too lazy to stand at the stove. And then you just need to bake the chicken in the oven in a simple way. For flavor, the bird can be sprinkled with aromatic herbs and/or hot spices (optional). In addition to pleasant smells and bright taste, spices allow chicken to be stored longer, so chicken prepared according to our recipe can be taken with you on the road.

But if you don't want to use dry spices, chicken meat, salt and a little vegetable oil are enough to prepare fried chicken.

The recipe for baking chicken pieces is very simple, the taste is always excellent.

We will need

Chicken thighs or whole legs (legs);
Salt;

Spices (if desired and to taste). I took a pinch of basil, oregano, mint and coriander. You can use freshly ground black pepper, kondari (savory), turmeric (saffron) or other spices.

Vegetable oil.

How to Cook Easy Oven Roasted Chicken

Rinse the chicken pieces. Rub with a mixture of salt and herbs.

Place the thighs on a baking sheet (I lined it with parchment paper to make it easier to clean the baking sheet). Drizzle each piece of meat with vegetable oil so that the chicken does not dry out during baking.

Fry the chicken in the oven at 200 degrees C until browned. How to check the chicken is done: pierce it with a knife or fork, if clear juice flows out of the chicken piece, the chicken is ready. If it bleeds, you need to wash it some more.

Thighs on a baking sheet

Cooking features and taste

This oven roasted chicken recipe is the basis for all the others.

What to bake chicken in: on a baking sheet or in a deeper baking container

The pan results in fried chicken with crispy skin and juicy inside. Well, that is, pieces of chicken. The taste of chicken meat baked on a baking sheet reminds me of a lean and tanned athlete.

Why do we need a side dish when you can eat 2 pieces of chicken with herbs?!

But chicken simmered in a baking dish or some kind of large pan or roasting pan is usually laid out in several layers (chicken pieces or layers of vegetables or chicken grains) and covered with a lid or foil.

This chicken can be generously sprinkled with spices.

The lid can be removed 10-15 minutes before cooking (it bakes for up to 2 hours in total) so that the chicken browns. Or you don’t have to disclose it. Chicken cooked in the oven in a deep container, under a lid, retains more moisture and turns out to be stewed. Chicken meat baked in this way easily falls off the bones, melts in the mouth and has dietary properties. And if anyone is interested in the skin, such pieces are always greasy, smooth and slippery.

The character of this chicken meat reminds me of a pampered, light-skinned, plump beauty, soft and juicy. So, choose for yourself what exactly you want to eat now - a roasted mulatto or that touch-me-not that is hiding from the sun.

What can you add to chicken when baking in the oven?

First of all, you can add onions and garlic to the chicken! If you don't have onions, fennel will do. Chicken with onions and garlic - the recipe will come out surprisingly aromatic and tender. When baked for a long time, the onion and fennel almost dissolve and envelop the chicken pieces with a delicate jelly layer with a slightly sweetish spicy taste.

You can top the chicken with pieces of onion, fennel and turnip, cover with foil and bake - it will be very tasty!

To the baked chicken you can add mushrooms (champignons, chanterelles, oyster mushrooms or good wild mushrooms), vegetables: (carrots, onions, garlic, turnips, bell peppers, zucchini, eggplant, cabbage - that is, what you have) and bake it in a deeper container, covered with a lid or covered with foil.

What can you use to coat chicken pieces?

It is not necessary to use oil; you can grease the chicken with mayonnaise or a mixture of mayonnaise and crushed garlic.

How to bake (fry) a whole chicken in the oven

You can also stuff chicken, like duck or turkey, with apples, tangerines and oranges (or other fruits) - chicken recipe.

How to pack a chicken for travel

If you take chicken on a trip, you can bake it according to our recipe, fry it in a pan, or simply boil it. It is important to then generously sprinkle the chicken meat with a mixture of spices (basil, mint, pepper, turmeric, oregano, etc.) and salt, let it cool, wrap it in foil (several layers) and in a plastic bag and cool in the refrigerator.

New Year's Eve died down and the week began when relatives and friends began their visits to guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be chicken, which, after simmering in the oven, becomes an amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in... They do. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this.

Chicken meat contains a high content of animal proteins necessary for the body and easily digestible.

Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can easily be served on a holiday table as a main dish, as well as for an everyday dinner.

What to cook from chicken - Chicken in the oven detailed recipes with photos

There are a lot of different options for baking, giving your own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we first prepare it well: gut it, then rinse it thoroughly to remove all clots of dried blood and any remaining entrails and feathers, dry it with paper towels, and only then start cooking.

The easiest way is to grate with salt and pepper and place on a baking sheet.

But we want to get aromatic, tender meat with a crispy crust, don’t we? Then marinating will come to the rescue.

1. Marinade for chicken

There are quite a large number of ready-made store-bought marinades, but it turns out much tastier with with his own hand cooked
All marinades are quite simple and their preparation basically boils down to the fact that you need to mix all the ingredients well and then coat the bird.

To meat marinated, you need to leave the carcass to soak in the mixed ingredients for 3-12 hours.
Here are a few recipes that will suit your taste preferences.

Mustard-honey marinade

The unique combination of sweetness and spice gives the meat a piquant taste. But not only that, the crust is baked until crispy and looks like it’s glazed!

Ingredients:

Liquid honey – 150 gr.
French mustard – 100 gr.
Lemon juice – 3 tbsp. l.
Sunflower or olive oil – 2 tbsp. l.
Garlic clove – 5 pcs.
Greens – 1 bunch.
Salt, pepper - to taste.

Preparation:

Chop the greens and garlic cloves, mix with everyone other components.

Hot marinade

Spicy eaters will love this scorching taste.

Ingredients:

Soy sauce – 150 ml.
Green onions – 1 bunch.
Ground red pepper – 2 tsp.
Garlic – 5-8 cloves
Ginger – 8 cm fresh root
Salt - to taste.

Preparation:

1. Grind the onion feathers.

2. Rub ginger root and garlic with a grater

3. Mix everything in a marinade cup.

Sour cream marinade

The meat will simply melt in your mouth if you marinate it in sour cream with spices.

Ingredients:

Sour cream – 5 tbsp. l.
Soy sauce - 3 tbsp. l.
Ready mustard – 1 tbsp. l.
Provençal herbs - 1 tbsp. l.
Ground ginger - 2 tsp.
Salt, pepper - to taste

Preparation:

Combine all ingredients and beat until smooth and creamy.

Lemon marinade

Probably the most delicious marinade with a unique lemon note, which also softens the meat quickly enough, so it does not require a long waiting process and the meat is ready for further processing in a maximum of 5 hours.

Ingredients:

Lemon – 2 pcs.
Sunflower oil – 3 tbsp. l.
Garlic clove – 5 pcs.
Rosemary, dill - 0.5 bunch each
Ground allspice – 1 tsp.
Salt - to taste

Preparation:

1. Grind the garlic cloves, half a bunch of dill and rosemary.

2. Chop the lemons into small pieces in a way convenient for you. You can grate it.

3. Mix all ingredients and mix well.

And a few more secrets of marinating:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may develop an off-flavor. The ideal solution is glass and enamel dishes.

3. The degree of tenderness of the meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in marinating, then you must remember that they are already quite salty and there is a possibility of over-salting the meat if you add salt thoughtlessly.

2. Chicken in the oven with potatoes

Potatoes and chicken are the best food of all times! And really, what do all housewives usually make as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

The easiest way to prepare this combination of important and healthy foods for the body is to put them in one bowl and bake.

Ingredients:

Chicken carcass – 1 pc.
Mayonnaise – 200 gr.
Potatoes – 1 kg.
Garlic cloves – 5 pcs.
Sunflower oil – 3 tbsp. l.
Salt, pepper - to taste.

Preparation:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic press and mix with mayonnaise.

3. Rub the bird with the mayonnaise-garlic mixture.

4. Place the chicken in the refrigerator to soak in the marinade for 3 hours.

5. Cut the peeled potatoes into half-centimeter thick slices, add salt and pepper to your taste.

6. Grease a baking sheet with sunflower oil.

7. Spread the potatoes in an even layer.

8. Place marinated chicken on top of the potatoes.

9. Send it to bake in an oven preheated to 180 degrees for an hour and a half.

10. Place on a large platter and decorate as you wish.

Bon appetit!

3. Chicken in the oven in foil

The peculiarity of foil is that it prevents food from burning in the oven. And if you cover a baked dish with it on top, it will simmer as if under a lid.

Ingredients:

Chicken carcass – up to 1.4 kg.
Salt, spices - 2 tsp each.

Preparation:

1. Rub the pre-prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to mix them immediately in a cup.

2. Leave the bird alone for 25 minutes so that it has time to absorb the spices and become salted.

3. Wrap the carcass in foil and place it in an oven preheated to 180 degrees for 50 minutes.

4. Open the foil and continue baking for another 20 minutes to form a golden crispy crust.

5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become truly fragile and crispy.

6. As a side dish, add boiled vegetables and potatoes.

Bon appetit!

4. Chicken in the oven in the sleeve

The benefit of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with each other’s juices and odors.

Ingredients:

Chicken carcass – up to 1.7 kg.
Paprika, soy sauce - 2 tbsp. l.
Chili pepper – 0.5 tsp. no slide
Salt, spices - to taste

Preparation:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. Coat the entire carcass with the resulting emulsion and let it soak in the spices for at least half an hour.

3. Lay out the sleeve on a baking sheet and place the marinated bird in it. We tie it well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.

4. Place in an oven preheated to 190 degrees and bake for 1.5 hours.

5. Carefully remove the finished carcass from the film so as not to tear the skin and not get burned by the juice.

6. Decorate with herbs or vegetables and can be served. The side dish can either be placed on the same dish as the meat, or in plates nearby.

Bon appetit!

5. Whole chicken in the oven

Lemon gives the chicken a special tenderness and unique taste. It is not necessary to lubricate the meat with lemon juice. You can stuff slices of this amazing citrus marinator right under the skin.

Ingredients:

Chicken carcass – up to 1.8 kg
Lemon – 1 pc.
Rosemary – 2 sprigs.
Salt, spices - to taste.

Preparation:

1. Cut the lemon into rings half a centimeter thick.

2. Pry up the skin on the brisket with your fingers and push one or a pair of citrus plastics on each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. We push a rosemary sprig and the remaining lemon inside the carcass.

4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. Place in the oven at 180 degrees for 70 minutes.

6. Before serving, the thread must be removed, and it is advisable to decorate the dish to your taste.

Bon appetit!

6. Chicken in the oven with salt

Although it is believed that you can easily over-salt any meat with salt, there is still an interesting and fairly simple recipe for roasting poultry on a bed of salt.

Ingredients:

Chicken carcass – up to 1.8 kg.
Salt – 1 kg.

Preparation:

1. Using culinary scissors, cut the brisket down the middle.

2. We straighten the carcass into a flatter position and blot it thoroughly with paper towels to dry it and prevent the salt from sticking and ruining the taste of the dish.

3. Cover a baking sheet with parchment. Pour salt onto it and spread it in an even one and a half centimeter layer.

It is not advisable to use iodized salt to avoid bitterness due to iodine.

4. Place the chicken on top of the salt pillow in a straightened form.

5. Send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let it cool a little and carefully transfer it to a dish, trying not to pierce the skin so as not to get burned by the hot juice.

7. The plate can be decorated with slices of fresh tomatoes and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put assorted vegetables into the carcass, then after baking it will acquire the taste of a well-steamed vegetable stew. These vegetables will be an excellent side dish for tender baked chicken meat.

Ingredients:

Chicken carcass – up to 1.8 kg.
Bulgarian green and red peppers - 2 pcs.
Onion – 1 pc.
Garlic – 5 cloves.
Sunflower oil – 3 tbsp. l.+2. Art. l.
Lemon – 0.5 pcs.
Rosemary - 3 tsp.
Bay leaf – 5 pcs.
Spices, salt, pepper - to taste.

Preparation:

1. Cut the onion into quarters. Chop the rosemary (if fresh). Combine all the spices and lemon.

2. Mix sunflower oil with pepper and salt to your taste.

3. Stuff the carcass with spices (0.5 onions, 2 bay leaves, 0.5 lemons), and rub the top with oil emulsion.

4. Place the bird in a mold, sprinkle with rosemary and a couple of bay leaves.

5. Place in an oven preheated to 200 degrees for half an hour.

6. Grind the other half of the onion, peppers and garlic in any form convenient for you.

7. Season the vegetable filling with the remaining rosemary, salt and pepper, add 2 tbsp. l. sunflower oil and stir well.

8. Place on a baking sheet with the carcass and bake everything together for about 60 minutes.

Serve the dish hot, placing stewed vegetables around the chicken.

Bon appetit!

8. Chicken in the oven on a can

Quite an interesting way to prepare homemade grilled chicken in an ordinary glass jar. But it’s better to make the marinade yourself to feel the real homemade taste.

Ingredients:

Chicken carcass – up to 2 kg.
Mayonnaise – 3 tbsp. l.
Garlic cloves – 3 pcs.
Paprika – 1 tsp.
Bay leaf - 2 pcs.
Salt, pepper, spices - to taste.

Preparation:

1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.

2. Mix salt, favorite spices and garlic with mayonnaise.

3. Coat the carcass with sour cream marinade.

4. Thoroughly rinse the glass jar so that there are no labels or drips.

A seven hundred gram container is best.

5. Fill the jar a third with water, throw bay leaves and a few peppercorns into it.

6. Place the bird on the jar and wrap it with thread so that the wings and paws are pressed and the carcass does not fall.

7. Place the jar-meat structure on a tray, into which you need to pour a little water so that the dripping fats do not burn.

8. Place the structure in a cold oven on the lowest rack and gradually increase the temperature to 180 degrees, at which to simmer the chicken for about 80 minutes.

9. Place the finished dish on a platter and serve.

Bon appetit!

9. Chicken in the oven in a bag

You don’t have to bake the chicken with potatoes; you can just bake one chicken in a cooking bag. The meat is first steamed and then baked. This option is very good for people who cannot break their diet.

Ingredients:

Chicken carcass – up to 1400 gr.
Seasoning for chicken – 15 gr.
Butter – 50 gr.
Salt, pepper - to taste.

Preparation:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Rub the pre-prepared chicken with oil marinade and put it in a cool place to cool for 3-12 hours.

3. We tie the chicken legs to make the carcass more compact.

4. Spread the bag on a baking sheet and place the marinated bird in it.

5. Send to bake in an oven preheated to 180 degrees for 60 minutes.

6. Rip the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a golden crispy skin.

Bon appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is a very popular side dish. But why cook it separately, when you can use it as a filling, which will be much more if you don’t stuff the carcass, but simply lay it on top of a mound of rice? With this option, both the meat and the side dish will be ready at the same time. And the rice will be much tastier, because it will be soaked in chicken juice during baking.

Ingredients:

Chicken carcass – up to 1.6 kg.
Rice – 1 glass.
Onion – 1 pc.
Celery – 1 stalk.
Butter and sunflower oil - 1 tbsp. l.
Carrots - 1 pc.
Garlic clove – 2 pcs.
Spices, salt - to taste.

Preparation:

1. Using culinary scissors, cut out the spine from the carcass. Rub the bird with salt and your favorite spices.

2. Wash the rice well and boil until half cooked.

3. Chop the vegetables in any way convenient for you and send them to simmer in a frying pan with sunflower oil for 5 minutes. Halfway through frying, add salt and pepper.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.

5. Cover a baking sheet with foil. Spread the rice-vegetable mixture onto it in a heap.

6. Cover the mound of stuffing with the spread chicken and grease the carcass with sunflower oil.

7. Send to bake in an oven preheated to 180 degrees for 1 hour.

8. Place the filling with chicken beautifully on a dish and decorate with herbs and fresh vegetable slices.

Bon appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to their imagination and taste preference.

If you decide to switch to lighter meat than beef and pork, then chicken is the ideal solution!

To eat delicious poultry, you don’t have to stand at the stove for hours. Baking a whole chicken not only saves housewives time, but also delights every time with its variety of flavors, which appear depending on the marinade ingredients.

Bon appetit and amazing marinades that will make your favorite poultry meat even more tender and rich!

Good afternoon friends!

If you have a question about what to treat guests who are watching their proper nutrition, then the best solution would be chicken baked in the oven. If you garnish it with fresh herbs, orange slices, serve it with mushrooms or cherry tomatoes... you get a dish worthy of a royal table.

Find out the simplest and most delicious recipes for this Russian cuisine, as well as traditional and exclusive marinades. The chicken always comes out with full-time and appetizing. Try it, you won't regret it!!!

In previous issues, we learned recipes for whole baked dishes. We prepared soft and juicy with delicious marinades and tried delicious and simple ones. Be sure to prepare!!!

How to cook chicken in a sleeve so that it is juicy and has a crispy crust?

Poultry in the sleeve can be prepared in many ways, here are some of them:

whole with a wonderful crispy crust or pieces in honey mustard sauce;
with potatoes or vegetables;
festive bird stuffed with rice or spicy with mayonnaise and garlic.

Today I want to focus on cooking juicy chicken with a crispy crust, baked whole in the sleeve. This easy step-by-step recipe will help you prepare this dish, even if you are preparing it for the first time.

Ingredients:

carcass - 2-2.5 kg
salt - to taste
juice of half a lemon
pepper mixture - 20-25 peas
garlic - optional
mustard "French" - 2-3 tbsp. l.
butter - 50 g
vegetable oil - 3 tbsp. l.
seasonings: dried basil, rosemary, dill - 1 tsp each.

When choosing a carcass, we give preference to chilled and gutted plump chicken. We wash the bird, remove the remaining entrails and blood clots. Trim off the tail and excess skin on the neck. Dry with paper towels.

Apply marinade to dried poultry; this is the main condition for the formation of a crispy crust.

Using a spoon, easily and carefully separate the skin of the breast without damaging it.

Using a meat tenderizer with sharp spikes, we make numerous deep punctures in the breast.

Through these punctures, the marinade and oil will penetrate to the very depths, the dryish fillet will become soft and juicy

We prepare the marinade; the taste and color of the dish will depend on it. Place all the necessary ingredients in a bowl: salt, all seasonings, mustard. Crush the pepper mixture in a mortar or the flat side of a knife and place in a bowl. The aroma of crushed pepper is much brighter and richer than ground pepper.

Add lemon juice and vegetable oil there. Mix everything.

We made an amazing marinade with many flavors and aromas. A real flavor bomb: hot and piquant cloves, magical basil, sweet cinnamon, rosemary with a pine note, spicy dill, turmeric giving a golden color to the crust...

Lubricate the breast under the skin first with marinade, then with softened butter.

Pull the skin in place. It is under it that the breast will simmer and turn out unusually juicy.

With the remaining marinade, generously grease the carcass on all sides and pack it in a sleeve. We tie it on both sides with special clips, make several punctures in the film to allow steam to escape, and place it in the oven, preheated to 180 degrees, for 60 minutes.

Cooking time and temperature will depend on the size of the bird. 20 minutes before the end of cooking, take out and cut the top of the bag. Then we send it back until it forms a golden crispy crust.

The bird can be served with a side dish of baked or fresh vegetables and mashed potatoes.

Roast in pots with potatoes and mushrooms

Have you ever eaten a roast like this, cooked in pots in the oven? This is great food! A delicious and satisfying dish! We take the simplest ingredients for the most delicious dishes and prepare the best homemade recipe.

Whole salt roast recipe

This is not an ordinary recipe. It came into our everyday life not so long ago, but housewives immediately fell in love with it for its simplicity and ease of preparation. We take a minimum of simple ingredients: poultry, salt and some spices to add flavor.

Let's prepare aromatic spicy chicken with adjika with the addition of paprika and turmeric. In sour cream and mayonnaise sauce.

We will need:

poultry 1.5 kg
1 pack of salt
80 g butter
1 tsp. adzhiki
1 tbsp. l. mayonnaise
2 tbsp. l. sour cream
0.5 tsp each sweet paprika and turmeric
bunch of dill

Preparation:

In the store we choose chilled and gutted fatty chicken. We wash the carcass, cut off excess skin, tail, and remove excess fat. We cut it in the middle of the breast and open it like a book. Dry the chicken with a paper towel.

We easily separate the skin on the breast and make deep, numerous punctures with a meat tenderizer. To make the breast juicy, in addition to the marinade, grease it with softened butter and cover it with skin.

Thanks to the punctures, the breast will absorb all the taste and aroma of spices and butter and will turn out very soft and juicy

The marinade is prepared by simply mixing mayonnaise, sour cream, adjika, paprika and turmeric and salt. For lovers of piquant and spicy taste, add garlic and mustard at your own discretion.

Generously coat both sides with the prepared marinade. Let stand for 10 minutes.

Spread on salt. I flavored it by mixing it with chopped dill.

We bake and after 60 minutes our “beauty” baked in salt is ready. Cooking time and temperature will depend on the size of the bird and the capabilities of your oven.

This is an easy recipe for making delicious salted chicken. I'm sure you'll like it!

Stuffed chicken in the oven - recipe from the chef

This recipe produces a delicious, incredibly juicy bird with a delicious texture.

I hope that you will find something new for yourself by watching this cool video.

Chicken legs with vegetables on a baking sheet

Chicken legs baked with vegetables directly on a baking sheet are easy and quick to prepare. Eats even faster. This is the easiest way to cook! Try it, you will be delighted...

Ingredients:

leg - 1 kg
medium-sized potatoes - 1 kg
cauliflower - medium head
young garlic - head
carrots - 3 pcs.
vegetable oil - 3 tbsp. l.
salt - to taste
ground black pepper - to taste
mixture of Provencal herbs - 1 tsp.
fresh herbs

Preparation:

Cut large legs into 2 parts, leave small ones whole.
Peel and dry the potatoes, spreading them out on napkins. It turns out especially tasty with new potatoes; they can be cooked in their skins, after washing them thoroughly.
We separate the cabbage into inflorescences.
Peel the carrots and cut into slices 1.5 cm thick.
We free the young garlic from the top peel, leaving the whole head. If it is old, then we take it apart.
Place all the above ingredients in a bowl. Salt, pepper, add Provençal herbs, seasonings, butter. Shake and mix gently. Cover the bowl with a small piece of cling film and leave to marinate for at least 2 hours.
Transfer the vegetables to a baking sheet lined with a Teflon baking sheet. The advantages of cooking on such a sheet: it does not require the use of oil and fat, has non-stick properties, is easy to clean, and can be used repeatedly.
Place the legs on top of the vegetables, cover the top with baking paper, place in an oven preheated to 180 degrees, and cook for 40-50 minutes. To get a beautiful golden brown and crispy crust, remove the paper 15 minutes before it is fully cooked and increase the temperature to 200 degrees.
Sprinkle the finished dish with fresh herbs and serve. Bon appetit!

How to cook juicy chicken fillet in the oven?

Recipe for aromatic chicken breast baked with cheese and tomatoes. The dish is easy to prepare, both for the everyday menu and for the holiday table. It's easy and quick to prepare.

Ingredients:

chicken fillet - 800 g
cheese - 200 g
tomatoes - 2-3 pcs.
olive oil - 2 tbsp. l.
pepper mixture
sweet paprika
dried basil, fennel leaves, garlic, rosemary

Preparation:

Take a chicken breast, remove it from the breast bone and skin, and cut it into two equal halves. We make transverse oblique cuts in the prepared fillet. The thickness of the pieces is 1-1.5 cm. We also cut the cheese into thin slices and tomatoes into rings. Any hard cheese will do; today I have Suluguni with a spicy, salty taste.

Salt and pepper the fillet and sprinkle with seasonings on all sides. Grease generously with olive oil.

We stuff the fillet, insert a slice of cheese and a tomato ring into each cut.

Place in a preheated oven for 30-40 minutes. The baking time depends on the size of the pieces of meat.

Our dish is ready. Looks great! And basil in tandem with fennel emphasizes the aroma of meat and makes it more piquant.

The chicken fillet turned out incredibly juicy, amazingly tasty and filling! It goes well with any fresh vegetables. Bon appetit!

Recipe for cooking in foil

To prepare this recipe you will need: poultry and foil, and the rest is at your discretion.

Chicken cooked with mayonnaise and garlic in a jar of water

Using this recipe, we bake corydalis for a family dinner, and by replacing the water with beer, we can safely invite friends to a party. The dish is prepared from a minimum amount of ingredients and a glass jar with a narrow neck is required.

Ingredients:

chicken - 2 kg
salt - to taste
lemon juice
sour cream - 3 tbsp. l.
mayonnaise - 3 tbsp. l.
garlic - 4-6 cloves
turmeric, sweet paprika, black pepper, ground cumin and coriander - 1 tsp each.

Traditional spices: black allspice and ground pepper, bay leaf, garlic. Thyme, coriander, marjoram, oregano, rosemary, salt. According to your preferences, decide what you would like to use

Preparation:

1. Let's start by preparing the marinade: in a bowl, combine salt, spices, lemon juice, and half the garlic passed through a press. The leftovers will be useful to us when preparing the sauce.

2. Generously rub the prepared bird carcass with marinade inside and outside on all sides. Coat the top with sour cream. Leave to marinate overnight.

3. Gradually warm up the jar, then fill it 1/3 full with hot water. Flavor it with bay leaf and peppercorns.

4. “Place” the chicken on a jar, which we place in a baking tray with water. We tie the skin of the neck with a knot, wrap the third phalanges of the wings with foil, and tie the legs with thread.

5. Place the baking sheet in the preheated oven. Bake at 200 degrees for 60-90 minutes. We pierce the carcass with a bamboo stick; if red juice comes out, then the carcass is not ready yet. We wait until a clear liquid appears.

6. The meat turned out super soft, it was steamed very well inside, and fried on top until golden brown.

7. But that's not all. Prepare the sauce. In a bowl, mix mayonnaise with garlic. Coat the carcass with it and fry until richly browned.

8. Look how beautiful it is! Turmeric and paprika gave it a golden color. The bright smell of garlic teases the appetite.

The best chicken marinade recipes

Marinating is a creative process; from the 200 known types of marinade, you can always choose something to your liking.

Any marinade consists of three basic ingredients: oil, acid and seasoning.

For acid use:

vinegar (wine, apple, natural)
juice (citrus fruits, pineapple, kiwi, onion)
wine (white)
soy sauce
mustard
tomato paste
dairy products

The taste of any spice is revealed more clearly in oil. Best suited: olive, sunflower, various oil-based sauces

Use spices, they significantly enhance and improve the taste of meat:

nutmeg
onion garlic
basil, rosemary, thyme, coriander, tarragon
pepper (black, allspice, chili, paprika)
greens (dill, parsley)

A large number of aromatic spices can overshadow the taste of the main dish, so you should know when to stop. Also, do not mix several marinades in one recipe.

The most common types of marinade:

based on onion and vinegar
mayonnaise based
mustard
kefir (sour cream)
citric
wine
honey mustard
honey-soy
spicy

That's all.

Cook with pleasure... share your interesting recipes. You can express your wishes in the comments, so I will find out whether my article was useful.

Your opinion is very important...

According to these recipes, you can easily cook very tasty chicken, and all thanks to the fact that all the spices are correctly selected and all the technological subtleties of cooking are observed, just like. The dish turns out so aromatic that even 30 minutes after it was placed in the oven, you want to take it out and eat it greedily, as the smell really tickles your nostrils.

Such a chicken is not at all embarrassing, but on the contrary, it can be placed on the festive table with honor, because it looks very presentable. I won’t repeat myself about the aroma, of course it is incomparable. All we need for success: 1) fresh chicken, 2) perfectly selected spices and, of course, the correct baking technology.

So, let's look at the recipes for preparing delicious chicken in the oven in its entirety, where I will tell you everything in detail and show you in the form of illustrated photographs to make everything clear and understandable. Well, plus everything, if you love this product, then this is for you.

Ingredients:

Whole chicken – 1 piece
potatoes - 5-7 pcs
onions - 2 pcs
garlic - 2 cloves
sour cream - 1 tbsp. l
vegetable oil - 2 tbsp. l
salt and ground red pepper - to taste.

Cooking method:

To prepare this dish, first of all we need to prepare the sauce. Put a tablespoon of sour cream of any fat content into a bowl, add salt and ground red pepper to taste and squeeze two cloves of garlic into it, after which the mixture is thoroughly mixed until smooth.

Now put foil on the prepared baking sheet, grease it with oil, lay out the potatoes cut into thick strips and add a little salt.

Then add the onion cut into rings, and put the chicken coated with sauce on top.

Place in an oven preheated to 200 degrees for 50-60 minutes. And in order for the chicken to bake evenly, you need to take it out half an hour after the start of baking, turn it over and place it back in the oven until cooked.

The dish is ready, cook and eat to your health!

Recipe for delicious chicken cooked whole in foil

Ingredients:

Chicken - 1 piece
onions - 1 pc.
mayonnaise - 2 tbsp. l
salt and pepper - to taste.

Cooking method:

First of all, thoroughly rinse the chicken in cold water. Let it dry a little, and then sprinkle it both outside and inside with salt and pepper, and of course rub these spices into the chicken with your hands.

Now peel and cut the onion into thin half rings, mash it a little with your hands, put it in a bowl with the carcass, add mayonnaise there and mix gently.

To marinate the chicken better and make it tastier, you need to place most of the onions and mayonnaise inside the carcass.

Next, put foil on the prepared baking sheet, preferably several layers, place the chicken on it, pour out the remaining marinade and wrap it tightly in this same foil. Then leave to marinate for two hours.

After the time has passed, place the baking sheet with the contents in a preheated oven for one hour, but 20-30 minutes before cooking, you need to remove the foil from the chicken and send it back to the oven. In this case, it will turn out rosy and more appetizing. Serve the finished dish with your favorite side dish.

Juicy chicken baked in salt

Ingredients:

Whole chicken - 1.2 kg
rock salt - 1 kg.

Cooking method:

This recipe is probably the simplest of all the ones I have listed here. We need to thoroughly rinse the chicken and dry it with napkins. Place a layer of salt about one centimeter thick on a baking dish, and place the already dry carcass on top of it.

Then place the mold in an oven preheated to 200 degrees for 50-60 minutes until cooked. I recommend that everyone focus on the operation of their oven individually, since the time before cooking may take either less or more than suggested.

After cooking, transfer the delicious chicken to a dish and treat it to your family and friends.

Whole baked chicken with potatoes in the sleeve

Ingredients:

Chicken - 1 piece
onion - 1 piece
garlic - 2 cloves
carrots - 1 pc.
potatoes - 1 kg

Cooking method:

Wash the chicken thoroughly and leave it to dry. In the meantime, we'll take care of the vegetables. We wash and clean them. Cut the potatoes into medium pieces, the onion into thin half rings, the carrots into thin strips, and finely chop the garlic. Add pepper and salt to taste. Then mix everything thoroughly.

We place the chicken with vegetables in a baking sleeve, then seal it, make small holes in it so that steam can escape from it and send it to bake in the oven preheated to 180 degrees for one hour.

After the dish is cooked, remove it from the bag and serve it to the table.

Chicken stuffed with rice and baked in the oven

Ingredients:

Chicken – 2.5 kg
rice - 3 cups
smoked sausages - 3 pcs
dried mushrooms - 1 cup
garlic - 5 cloves
green onions - 3 feathers
oyster sauce - 5 tbsp. l
soy sauce - 4 tbsp. l
fresh chopped ginger -1.5 tbsp. l
vegetable oil - 4 tbsp. l
salt and ground black pepper - to taste.

Cooking method:

Wash and rub the chicken dry. Then finely chop half the garlic and all the ginger. Place them in a bowl and pour oyster and soy sauce, add pepper and salt to taste. Mix well and our sauce is ready. Now rub the resulting sauce over the entire chicken, both outside and inside, and leave it to marinate overnight in the refrigerator. And by the way, it is also better to soak the rice overnight so that the water protrudes a few centimeters above the grain.

The next day, soak the dried mushrooms in warm water and leave them for about an hour. After this, put the frying pan on the fire, pour oil into it and while it is heating up, drain the water from the mushrooms, chop them, chop the remaining garlic and cut the sausages into round pieces. Fry the sausages with garlic a little over medium heat, then add the mushrooms, fry for another couple of minutes and add the rice, naturally without water. Stirring constantly, cook until golden brown. Then pour in two tablespoons of water, cover with a lid and in this way let the rice become a little softer. Remove the lid and add finely chopped green onions, simmer for another couple of minutes and remove the pan from the heat. Add pepper and a little soy and oyster sauce.

Now we fill the chicken with this filling and seal the hole with toothpicks. Place the carcass on a baking sheet and place it in an oven preheated to 180 degrees for approximately 90 to 120 minutes, while periodically pouring over the resulting juice at the bottom of the pan.

The dish is ready, eat to your health!

Whole chicken baked in the oven on a bottle (video)

Bon appetit!!!