It seems like a brilliant idea to stuff a whole cooked chicken into a large jar. Then it remains only to get it, warm it up a little and the royal dinner or lunch is ready. Yes, and on the bank it looks very appetizing. Bank. Juicy and fatty chicken, labeled "home style". I just wanted to eat! We open ... First, snot falls out (fat ...

1. Set the oven to warm up to 200 degrees in advance. Wash the chicken under running water and dry the carcass with a paper towel. Inspect it carefully so that 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, mix everything. Rub the carcass with this mixture both inside and out. Sprinkle lightly with herbs. Wash the lemon, cut off half and put it inside the chicken.

2. Chicken legs need to be tied. This can be done with kitchen string or any other natural string. Or you can just cut off a piece from the baking sleeve and use it.

3. So that the wings of the carcass do not stick out in different directions and do not burn during baking, they must be hidden. Make punctures with a knife over the thighs and insert wings into them.

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

5. In a glass, mix wine and water and pour the liquid into a deep pan (if you do not want to use wine or do not have it, you can only pour a glass of water). Next, put the chicken belly down, and next to put the remaining cloves of garlic (not peeled) and half a lemon.

6. Cut a piece of foil to fit the baking sheet and cover it. Then put the form with the chicken in the already preheated oven for.

7. When the specified time has passed, remove the baking sheet and remove the foil. Using a pastry brush, brush the top of the chicken with the liquid that has formed at the bottom of the pan. Put the baking sheet back into the oven, let the carcass bake further.

Chicken meat is a healthy and affordable product that has won a strong position in culinary schools around the world. Almost every national cuisine boasts a unique and mouth-watering chicken recipe.

Chicken in the oven: recipe

The chicken is marinated in a low-calorie and at the same time healthy kefir marinade, which makes the meat incredibly juicy, soft and tender.

Compound:

1. Chicken - 1 kg.
2. Fat-free kefir - 200 ml.
3. Lemon - 1 pc.
4. Salt - 2 tsp
5. A mixture of peppers - 1 tsp
6. Spices and herbs - to taste

Cooking:

• Take a small chicken weighing no more than 1kg. Wash it, inspect for the presence of feather residue. Divide the carcass along the sternum and open it.
• Take a deep container, pour your favorite spices, herbs, salt, pepper into it and squeeze the juice of half a lemon. Add kefir and mix everything.
• Dip the carcass in the marinade on all sides, then place it completely in the mixture and leave for about 2-3 hours, but no longer!
• Preheat the oven to 240 degrees. It is better to use a grill for cooking, so the dish will cook faster and turn out to be healthy.
• Take a deep baking sheet, place a wire rack on top of it and place the chicken on it, skin side down. In a bowl with the remaining marinade, add a couple of tablespoons of water and pour it into the carcass. This way the meat will not dry out.
• Cook on the top rack for about 10 minutes. Once the chicken starts to brown, lower to medium. Next, turn the carcass skin side up and bake until the chicken is completely browned.

Chicken tobacco in the oven: a classic recipe

Chicken tabaka is a famous dish that has its roots in Georgia. It was there that delicious chicken was cooked in a special frying pan with a heavy lid called "topaka", which gave the name to this recipe. At the same time, the meat turns out to be very tender, and the crust is certainly ruddy and crispy.

Compound:

1. Chicken carcass - no more than 1 kg.
2. Butter - 2 tbsp. l.
3. Olive oil - 1 tbsp
4. Salt, adjika, pepper
5. Garlic - 3-4 cloves

Cooking:

• Wash the carcass well, dry with a paper towel, cut along the sternum and flatten. Cut off the rib bones, cover the chicken with cling film and carefully beat the skin off, making sure the meat comes off the bones. Do not use a metal hammer, a wooden or any flat object will do.
• Mix salt, pepper, adjika and minced garlic and rub the chicken with the spicy mixture on all sides and leave for 2 hours.
• Heat a mixture of vegetable and olive oil in a frying pan and fry the chicken on both sides until golden brown.
• Cover the pan with a flat plate, place a heavy load on it and send it to the oven preheated to 180 degrees. Cook until a clear juice comes out when pierced at the thickest point of the chicken.

Fragrant chicken baked in the oven with potatoes

Compound:

1. Chicken carcass -1 kg.
2. Tomato - 2 pcs.
3. Vegetable oil - 1 tbsp.
4. Salt, pepper, curry - to taste
5. Mayonnaise - 200 gr.
6. Potatoes - 6 pcs.
7. Garlic - 3-4 cloves

Cooking:

• Be sure to take a small young chicken to make the dish tender and juicy.
• Prepare the marinade: take a deep container so that the carcass fits completely into it, finely chop the tomatoes there, mix them with mayonnaise, finely chopped garlic and spices.
• Rub the marinade over the chicken and refrigerate for at least 1 hour.
• While the chicken is marinating, prepare the potatoes for roasting. Wash well, peel and cut it into slices.
• Preheat the oven to a temperature of 190-200 degrees. Take a deep baking sheet, grease it with vegetable oil and carefully place the chicken on it, put the potatoes next to it and leave the dish for 40-50 minutes in the oven.

Chicken Caciatore in the oven

Сacciatore in Italian means hunter, including this dish can also be called hunting chicken. It is simple, inexpensive, satisfying and flavorful. Chicken Caciatore in the oven is incredibly juicy!

Compound:

1. 4 large pieces of chicken on the bone (quarters, legs) - 1 kg.
2. Large onion - 1 pc.
3. Tomatoes in their own juice - 400 gr.
4. Salt, pepper - to taste
5. Olive oil - 4 tbsp. l.
6. White wine - ½ tbsp.
7. Potatoes - 6 pcs.
8. Garlic - 2 cloves
9. Green basil - to taste

Cooking:

• Brush chicken pieces with oil on all sides, salt and pepper, put on a baking sheet and put in a very hot oven. Grill for about 5 minutes on each side, turning at least once. Remove the chicken from the oven and set the temperature to about 180 degrees.
• Take a frying pan with a heat-resistant handle, pour it and heat the remaining olive oil well there, cut the onion into thin half rings, add to the pan and fry for about 10 minutes, stirring constantly until golden brown. Add minced garlic and cook for 2 more minutes.
• Pour white wine into the pan, increase the fire so that it is reduced by half. Then put pre-chopped tomatoes in their own juice and bring the sauce to a boil.
• Put the fried chicken pieces in a pan with sauce, mix, cover with a lid or foil and put in the oven for 40 minutes so that the cacciaatore becomes soft and tender.
• It is necessary to stir the dish several times, as well as salt and pepper towards the end of cooking. If it thickens too much, add a couple of tablespoons of hot water. Serve chicken caciatore garnished with green basil leaves.

Chicken in the oven in cranberry marinade

Chicken in the oven in a cranberry marinade is a classic combination that is inherent in the dishes of the Nordic countries.

Compound:

1. Chicken - 1.2 kg
2. Cranberry juice - ½ tbsp.
3. Fresh cranberries - 1 tbsp.
4. Red dry wine - 300 ml.
5. Large orange - 1 pc.
6. Large lemon - 1 pc.
7. Ginger - 5 cm.
8. Coarse sea salt - 1 tbsp. l.
9. Olive oil - 2 tbsp. l.
10. A mixture of peppers - 1 tbsp. l.

Cooking:

• First you need to prepare the cranberry marinade. To do this, in a large container, mix cranberry juice, fresh cranberries, zest and juice of 1 orange, lemon juice of 1 lemon, finely grated ginger, salt and a mixture of peppers.
• Wash the chicken, remove the remaining feathers and immerse in a saucepan with marinade. Then cover with a plate, press down with a load and refrigerate overnight.
• Remove the carcass, brush with olive oil and place in a deep baking dish. Carefully strain the marinade and thickly stuff the chicken belly.
• Put the form in an oven preheated to 200 degrees, bake the chicken for about 2 hours until a golden crust appears. Drizzle with marinade for juiciness.

Chicken baked in the oven on a can of beer

Compound:

1. Chicken - 1 kg
2. Brown sugar - 2 tbsp. l.
3. Paprika - 2 tbsp. l.
4. Salt - 1 tsp
5. Cayenne pepper - 1 tsp
6. Black pepper - 1 tsp
7. Dry mustard - 1 tsp
8. Weak dark beer - 1 bottle

Cooking:

• Wash the chicken carcass and dry it with a towel. Take a plate, mix in it brown sugar, paprika, salt, black and cayenne pepper, dry mustard. Rub the chicken with the spice mixture thoroughly inside and out.
• Free the bottle of weak beer from the label, warm it up to room temperature and make a couple of holes in the lid.
• Pour less than half of the beer, then put the chicken carcass on the bottle of beer, put it on a baking sheet and send it to the oven preheated to 200 degrees.
• The dish should be in the oven for 1-1.5 hours. After that, remove the chicken, put it on a dish, let it cool for 10-15 minutes and serve.

How to cook chicken in the oven in foil?

This is a very simple and affordable dish that any housewife can handle.

Compound:

1. Chicken - 1 kg
2. Butter - 3 tbsp. l.
3. Salt, pepper - to taste
4. Parsley greens - to taste

Cooking:

• Wash the chicken, cut off the tips of the wings and tail so that they do not burn in the oven.
• Wash the parsley and put it whole in the belly of the chicken.
• Brush the chicken well with butter, salt, pepper and wrap in foil.
• The edges of the foil must be folded over so that they do not come apart during baking.
• Preheat the oven to 200 degrees, put the chicken in foil on the grate, and place a baking sheet under it.
• Bake the chicken for about 60 - 80 minutes depending on the size of the carcass.
• As soon as the dish is ready, it is necessary to cut the foil, divide the meat into portioned pieces, put it on a dish and pour over the juice that formed during baking.

Chicken seems to be an everyday and everyday dish for many. It's not like that at all! Try diversifying your table with oven-roasted chicken recipes. They are simple and affordable, and the result is amazing. Fragrant, crispy, golden meat without much difficulty!

A whole roasted chicken in the oven is one of the most popular and favorite dishes of all of us. How to cook a whole chicken in the oven tasty, fragrant, juicy and baked?

A whole bird is prepared in different ways: stuffed with prunes, pre-marinated, baked in a sleeve.

In recipes for roasting chicken in the oven, rosemary is used most often, in addition to cooking poultry, rosemary herb is used in cooking when baking lamb, beef.

Whole roasted chicken with garlic and rosemary

We suggest frying the whole chicken on a baking sheet with rosemary - a very fragrant evergreen grass, the smell of rosemary will not disappear, after cooking it will saturate the poultry meat with aroma, give it an unusual taste.

Ingredients

• chicken - 1 pc.;
• rosemary (not dried) - 1 bunch;
• garlic - 4 cloves;
• vegetable oil - 2 tablespoons;
• lemon - 1 pc.;
• salt;
• pepper.

How to cook

1. We wash the chicken carcass, dry it with paper towels, removing excess moisture.
2. Finely chop fresh rosemary and garlic. Mix and grind.
3. We rub the chicken with the resulting mixture, salt, pepper and leave for 20-30 minutes.
4. Then place the bird on a pre-greased baking sheet, breast side up.
5. We place in an oven preheated to 250 ° C and bake for about 45-60 minutes.
6. We take out the finished fried chicken and transfer it to a dish.
7. Cut into portioned pieces or serve whole, decorate with rosemary sprigs, lemon slices.

Whole chicken on a baking sheet is obtained with a very pleasant smell and tender meat, try to cook a simple and quick chicken meat dish.

Delicious whole chicken in the sleeve in the oven

Juicy, tender chicken is very easy to prepare - in this recipe we will use a roasting sleeve.

It will take

• chicken - 1 pc.;
• seasoning for roasting chicken;
• freshly ground black pepper;
• salt;
• mayonnaise or sour cream - 3 tbsp.

Recipe

1. We heat the oven to 200 ° C. Rub the bird inside and out with a mixture of spices for roasting chicken, as well as salt and pepper. If the seasoning contains salt, it is better not to use it.
2. We coat the chicken carcass with sour cream or mayonnaise.
3. We put the bird in the sleeve. We make several punctures with a knife on top of the sleeve so that excess air comes out during baking. This is necessary so that the sleeve does not burst.
4. We put the chicken in the sleeve on a baking sheet and send it to the oven for 45-60 minutes. 10 minutes before the end of baking, cut the top of the sleeve so that the chicken acquires a crispy golden crust.
5. We take the baking sheet out of the oven, carefully so as not to burn ourselves, take the chicken out of the sleeve and serve it to the table.

Whole chicken in foil

If you don’t have a roasting sleeve at hand, you will surely find aluminum foil - the chicken baked in it comes out no less tasty and soft.

Necessary

• chicken - 1 pc.;
• salt;
• sour cream - 6 tablespoons;
• curry powder - 0.5-1 tsp;
• ground paprika - 1 tsp;
• dried garlic - 0.5 tsp;
• ground black pepper.

Cooking

1. Defrost frozen chicken, and if fresh, rinse and dry. We rub the carcass with salt inside and out.
2. We heat the oven to 200 ° C. In a small bowl, combine sour cream, ground curry and paprika, dried garlic. Coat the carcass with the resulting sauce.
3. We wrap the bird in two layers of food foil - this is necessary so that the juice released during baking does not leak out.
4. Transfer to a baking sheet and bake until cooked through for 50-60 minutes.
5. 10 minutes before the end of cooking, carefully turn off the edges of the foil to get a crisp.
6. We take out the finished chicken from the oven, remove the remaining foil and serve it to the table.

Separately, meat is served as a side dish, baked potatoes, and for seasoning, marinated.

Whole chicken in the oven with potatoes

In order not to have to prepare a side dish separately, they bake chicken with potatoes in the oven - it is easy to feed the guests who have come or cook it for such a hearty dish.

Required

• chicken - 1 pc.;
• garlic - 4-5 cloves;
• salt;
• freshly ground black pepper;
• mayonnaise - 2-3 tablespoons;
• Provence herbs - 2 tsp;
• potatoes - 1 kg.

How to cook

1. Wash the chicken and dry it. Preheat the oven to 180 o C.
2. We clean the garlic, cut the teeth in half lengthwise. We make small cuts evenly throughout the chicken carcass and fill them with garlic.
3. We rub the bird with salt and freshly ground pepper, then coat with mayonnaise, and sprinkle with Provence herbs on top.
4. We cut the peeled potatoes in halves or slices, add some salt.
5. Put the chicken on a baking sheet, cover the carcass with potatoes
   and send it to the oven until done. We calculate the time as follows: approximately 55-60 minutes for a chicken weighing 1 kg, 100 minutes for a bird weighing 2 kg.

Friends, now you know how to cook whole chicken in the oven deliciously. Recipes and ideas for serving dishes on the festive table, write in the comments!

It’s easier to bake a whole chicken in the oven to get juicy, with a golden, crispy crust. To drive you crazy with your scent.

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

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

The subtleties of cooking whole chicken in the oven

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

1. You need to choose the right carcass. Do not chase "natural products" from a private courtyard. This chicken is more suitable for broth. In the oven, you will absolutely get a rubber bird. Also, it is better to choose chilled chicken, not freezing. The weight of the carcass is a maximum of one and a half kilos, everything that has grown more will be tough. When choosing, the color is important, without yellowness, blue, gray spots. The color should be a pleasant soft pink. If the carcass is unpackaged, smell it, the smell should be meaty, without strangers.
2. Roasting utensils should be evenly heated and keep the temperature well so that the chicken does not burn and a beautiful, golden crust forms. Ceramics or cast iron meet such requirements. If you bake the carcass in something else, you will have to constantly turn it over.
3. The most pressing issue is the baking time. Usually an hour is enough, although everyone's ovens are different. Need to get used to it. Cooking temperature 180-200 degrees, not higher.
4. To get a good crust, after washing the carcass, you must definitely blot it with paper napkins. Don't forget to remove excess water inside too.
5. Do not forget to gut the carcass, free it from the remaining feathers. Pieces of skin are sometimes visible on the legs, they need to be removed. I usually trim the wings before baking.

Whole oven-baked chicken with a crispy crust, step by step recipe with photo

The easiest and fastest recipe I've ever made. The minimum number of ingredients, but the chicken is amazing. Sour cream can be replaced with mayonnaise, we just don’t eat it for a long time.

We take:

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

How to cook:

Rinse the chicken carcass well under cold water inside and out. Place on a board and pat dry with paper towels.

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

After the lapse of time, put the carcass on a baking sheet and grease with thick sour cream.

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

After forty minutes, remove the foil and leave the chicken to bake for the same amount. You can serve with any vegetables.

Chicken with potatoes in the oven

Potatoes in this recipe can be cooked in a separate dish. It is prepared separately, we will combine it with the chicken when serving. When cooking, I advise you to close the windows and doors more tightly so as not to embarrass the neighbors with aromas.

We will take:

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

Cooking method:

We prepare the carcass, mix vegetable oil with curry, coriander, pepper and salt. We rub the chicken and leave for thirty minutes.

While we're on potatoes. If it is young, then you can use it directly with the peel, just wash and dry it. We cut it into slices into 8 parts. Then sprinkle with curry, rosemary, marjoram, paprika, crushed garlic and salt, mix and sprinkle with oil.

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

We iron the chicken on a baking sheet, put sprigs of rosemary and thyme inside, if desired, you can use a whole lemon. Place in the oven for twenty hours. Then we put the chicken on a dish and put potatoes around it.

Chicken stuffed with rice and prunes with a golden crust

The chicken is obtained with a smack of smoked meat due to prunes. Minced meat is eaten faster than the chicken itself.

We need:

• One and a half kilo chicken carcass
• Half cup of rice
• handful of prunes
• Three cloves of garlic
• Two large spoons of vegetable oil
• Large spoonful of mustard
• half a lemon
• A teaspoon of regular salt
• Pepper mix

Cooking principle:

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

Wash the chicken carcass and blot, stuff and fasten the cut with wooden skewers.

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

Grilled chicken baked in the oven

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

We take:

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

How to cook:

We free the carcass from the skin, rinse under running cold water and blot dry with a paper towel. With a sharp knife, make criss-cross cuts on the surface of the chicken.

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

We preheat the oven to two hundred and fifty degrees, string the chicken on a skewer and put a baking sheet down so that the fat flows into it. We fry it for half an hour. We check for readiness with a knife, transparent juice should appear from the incision.

Whole tobacco chicken in the oven

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

We take:

• Chicken carcass seven hundred grams
• one lemon
• Three large spoons of any vegetable oil
• Three garlic cloves
• Salt
• Freshly ground red and black pepper
• Greenery

Cooking process:

Prepare the carcass as always, cut along the sternum and open. Put the chicken on the board and press on the joints several times so that the carcass becomes flat.

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

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

Lubricate the cast-iron form with melted butter, lay out the carcass and pour the sauce. We put in an oven heated to 180 degrees for forty minutes. Do not forget to water the carcass with juice during baking. Then the chicken will be juicy.

Chicken on a bottle

The simplest recipe for delicious chicken. It bakes evenly and the crust is golden. You can cook for a family dinner and for a big holiday.

We use:

• Chicken carcass per kilogram
• Three teaspoons of Provence herbs
• Two tablespoons of vegetable oil
• Juice of half a lemon
• Salt
• Pepper mix

Cooking principle:

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

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

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

Chicken in the oven on a bed of salt

I was afraid to make such a dish for the first time, it seemed that the chicken would be terribly salted. But it turned out just delicious, and the crust is a feast for the eyes.

We need to take:

• Chicken carcass
• Kilo coarse salt
• Pepper mix
• Provencal herbs
• one lemon

Cooking process:

We wash the carcass and dry it, rub it with spices. Lemon should be washed well and put inside the chicken. Now we tie the legs and wings with a whip.

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

Chicken on an onion pillow with vegetables

It is very convenient to cook such a dish, a side dish is immediately ready for the chicken, and even some, soaked in meat and onion spirit.

We will take:

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

Cooking process:

We prepare the chicken, in a bowl we mix two tablespoons of oil, a teaspoon of salt, seasonings. Rub the carcass with the mixture and leave for an hour in the refrigerator.

We cut the vegetables into cubes and stew a little in salted water. We cover the baking sheet with parchment, put onion rings on it, covering the entire space. In the middle we put the chicken carcass and place the vegetables around. Sprinkle with finely chopped garlic.

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

Chicken baked with apples

We are all used to duck with apples, but chicken cooked in this way also turns out to be delicious. I advise you to take sweet and sour apples for the recipe. I always opt for Antonovka.

We take:

• Chicken carcass - one and a half kilos
• Three large apples
• big bulb
• a teaspoon of salt
• Pepper mix
• Provencal herbs

Cooking process:

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

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

Chicken up your sleeve

We need:

• Chicken carcass
• Three spoons of mayonnaise
• Orange
• condiments
• two cloves of garlic

Cooking process:

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

We bake an hour at 180 degrees. You need to pierce the sleeve half an hour after baking.

Juicy chicken in foil

Cooking chicken for the first time or not confident in your abilities? Use this recipe. The chicken turns out especially juicy and is always baked. Due to the foil, it will languish with fragrant herbs and its readiness will leave no doubt. Then it just needs to be "gilded".

We will take:

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

Cooking process:

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

We line a sheet of foil on a baking sheet, put the carcass and a sprig of thyme next to it, wrap it tightly and send it to the oven for forty minutes to cook at two hundred degrees. To get a crust, after forty minutes we unfold the foil and just bake the dish for twenty minutes. You can serve it with rustic potatoes or rice.

Delicious baked chicken with mushrooms

Recipe from the "two in one" series, immediately with a ready-made side dish. You can use any mushrooms, pre-boiled, you can even frozen. But the most delicious dish is obtained with fresh champignons, or legs of porcini mushrooms.

We take:

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

Cooking method:

Rinse the chicken carcass under running cold water and wipe dry with a paper towel.

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

Mushrooms before cooking should be soaked for half an hour in cold water, then washed, remove the skin and film around the legs. We cut them into thin slices. Onions - quarters of rings. We heat the pan well over the highest heat, fry the mushrooms with onions and the remaining garlic. We cool the filling.

We stuff the marinated chicken with mushroom filling, fasten the edges with wooden skewers. We spread the carcass on a baking sheet with foil, wrap it tightly and bake in the oven at two hundred degrees for forty minutes. After we remove the foil and bake for twenty minutes, allowing the crust to fry.

Whole chicken with honey and mustard in the oven

An unusual and interesting taste is obtained from such a recipe. The honey chicken just disappears from the plate. Everyone is not indifferent to such a dish, and any novice hostess can cook it.

We take:

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

Cooking process:

In this version, the chicken can be cut along the sternum, you can leave it whole. The washed and dried carcass should be marinated in the sauce. To do this, mix oil, honey, soy sauce and crushed garlic.

With a special brush, coat the chicken inside and out with thick sauce. We put it in a deep bowl, cover tightly with a lid and hide in the refrigerator for an hour.

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

Chicken in adjika and sour cream sauce

Now it is rare to find that vigorous Soviet adjika in small jars, almost brown. Therefore, it is better to use your own, homebrew. Yes, and adjusting the taste of the dish is then easier.

We take:

• Chicken carcass per kilo
• One hundred grams of adjika
• One hundred grams of sour cream
• A teaspoon of regular salt
• Half a head of garlic
• Provence herbs, oregano
• Bunch of fresh parsley
• Half cup of rice
• One hundred grams of butter

Cooking process:

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

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

Finely chop the parsley with a knife and add to the rice, we will also send dry herbs there. Mix and fill the carcass, fix the cut with a thread or toothpicks.

Chicken with potatoes in honey

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

We take:

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

Cooking principle:

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

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

Dear guests, please share your recipes in the comments, if you don't mind. And I look forward to visiting.