How to cook delicious chicken with a golden crust in the oven. How to roast chicken with a crispy golden crust in the oven So that the chicken has a crispy crust

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

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

You will need

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

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

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

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3. Cooking seasonings for chicken. First, peel the garlic and cut each clove into 4 pieces.

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4. We make small cuts all over the chicken with a knife, which must be filled with garlic.

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5. Chicken stuffed with garlic will turn out more fragrant. This is much more effective than just rubbing garlic on the chicken. Then salt and pepper our bird.

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

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7. To make the chicken more appetizing, you need to rub it with spices. Most often I take ready-made seasoning for chicken, in which there is not a drop of chemistry, but only a mixture of various spices.

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

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

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10. It is necessary to bake a chicken at a temperature of 200 degrees, about an hour - it all depends on its size. In the process of baking, fat will stand out, with which we will pour the chicken on top so that the golden crust we need is formed.

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11. This is how we got an appetizing and fragrant chicken with a golden brown crust. It is best served with a potato side dish and some light salad, for example, from a tomato.

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Enjoy your meal!

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note

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

In order to feed a company of 3-5 people, a one and a half kilogram carcass is enough. Of course, choose chilled. By the way, it should always be in the refrigerator in reserve. You can put the chicken in the oven right on the baking sheet, but keep in mind that it will bake much better in a cast iron or ceramic dish, and you will get a crispy bird. In dishes made of glass or metal, there is a greater chance that it will burn and the crust will turn out more black than golden.

The standard baking temperature is 180 degrees. An hour is enough: during this time, you will tell each other about new items in cosmetics stores, show off a new handbag from a sale, and tease guests with an appetizing aroma from the kitchen.

How to cook crispy chicken

There are several recipes, but speed and the exact result are important to you: guests (and maybe future mother-in-law) who are in love with your culinary skills. The simplest is to cut the carcass in half along the breastbone and generously rub it inside and out with black pepper. Put salt on the bottom of the baking dish - ordinary or sea, and to get a thick uniform layer. Thanks to salt, the meat is perfectly cooked, and you get what you want - a golden glossy sheen and amazing taste! Then put the grated carcass back on the salt layer. Chicken is ready in an hour! If you have a “grill” function, then turn it on 10 minutes before cooking: this will make the crust perfect.

Grilled Crispy Chicken Recipe

For the crust to be truly crisp, there is one secret: the chicken should not come into contact with the fat flowing from it. The best way to avoid this is to put it in the oven on a grill rack. Wipe the washed carcass lightly with a paper towel, also cut the breast in half and grease with salt and pepper inside and out. Now lubricate the top with vegetable oil and - on the grate in a preheated cabinet!

Let the bird sweat there at a temperature of 240 degrees for 20 minutes, and then reduce the heat to 180 degrees and leave for another hour.

Secret marinade ingredients

To give the chicken a special piquancy, you can rub it with sour cream or honey. These are the easiest and fastest ways. But if you have the time, you can make a complete chicken marinade with a crispy crust. Melt 30 g of butter on fire, mix it with half a spoon of salt, red and black pepper to taste, crush two cloves of garlic there. Spread the carcass with this mixture and send it to the oven for half an hour, turning the lever 170 degrees. Then take out the chicken and pour it with a mixture of melted honey (4 tablespoons are enough) with lemon juice (2 tablespoons), and let it cook for another 45 minutes. You can water it with this mixture several times during baking. Always test readiness by piercing the bird's side with a fork. If juice appears, then you need to wait another 10 minutes, and then you will definitely get a crispy chicken! In the meantime, it is baking, take care of the side dish: stewed vegetables or vitamin salad - that's it!

But also for its delicious crispy crust. However, not everyone gets it in a conventional oven. Although in fact it is quite simple, you just need to know some tricks.

And today the site will tell you how to cook chicken with a delicious crust, without using any special miracles of modern technology for this.

Grilled chicken on the grate

In order for the chicken crust to crunch, the carcass does not need to be placed on a baking sheet - the less it comes into contact with the fat flowing from it, the better the result. Try to cook a bird according to our recipe and you will see that grilling in the oven is not the most important thing.

Ingredients:

• Chicken - 1 pc. (carcass for 1.7-2 kg),
• Vegetable oil - 2-3 teaspoons,
• Garlic - 4-6 cloves,
• Salt, ground black pepper - to taste.

Ingredients:

• Chicken - 1 pc. (carcass no more than 1.5 kg),
• Garlic - 5 cloves,
• Mayonnaise - 2-3 tbsp. spoons,
• Salt, coarse black pepper - to taste,
• A mixture of dry herbs (oregano, marjoram, thyme, dill) - 3 teaspoons,
• Red wine (any, except Isabella) - 100 ml,
• Glass beer bottle with a capacity of 0.5 liters - 1 pc.

Cooking:

Mix the garlic passed through the press, 2 teaspoons of dried herbs and mayonnaise, rub the chicken thoroughly with this mixture. Put it in a tight bag, tie it up and put it in the refrigerator for 3-4 hours. You can use a special marinating bowl.

Pour 1 teaspoon of dried herbs into a beer bottle thoroughly washed from labels and pour wine, shake to mix everything, and add warm water so that the liquid occupies 3/4 of the volume. Remove the chicken from the bag, wrap the carcass with foil so that the bottom hole on the bird remains open, and place it on the bottle.

Place a baking sheet with a small amount of water poured into it at the very bottom of the oven, put a bottle of chicken on it, and only after that turn on the oven at 220 degrees.

Cook the bird for an hour, then take it out, quickly but carefully remove the foil and put the carcass back, reducing the temperature to 200 degrees. Bake until dark golden brown.

Advice from the site: instead of wine and water to fill the bottle, you can use dark beer or just regular warm water in the same proportion. However, you still need to put the spices in the liquid.

In addition, the chicken can be baked without foil, in this case, tie her legs and wings with cooking twine or white cotton thread and before putting it in the oven, remove the marinade from it with a napkin, otherwise it will burn. And it is better to increase the marinating time to 6-8 hours.

If you are not using foil, then cook the chicken for 20 minutes at a temperature of 220 degrees, then reduce the heat to 200 and bake for another 45-50 minutes.

Grilled chicken on a spit

Crispy chicken in the oven

If your oven does have a grill and a spit, it makes it much easier to cook chicken with a delicious crispy crust. However, there are some little secrets here too.

Ingredients:

• Chicken - 1 pc. (carcass for 1.5-1.7 kg),
• Water - 4 tbsp. spoons,
• Sugar - 2 tbsp. spoons,
• Salt, ground black pepper (or seasoning for chicken) - to taste.

Cooking:

Wash the chicken, pat dry with paper towels and rub salt and pepper or seasoning into it. Wrap it in foil and put it in the refrigerator for several hours, and preferably at night - the more the carcass is marinated, the tastier it will turn out.

Then take out the bird, remove the foil. Dissolve the sugar in warm water and rub the chicken thoroughly with this syrup. String her on a skewer, fasten, tie her paws and wings with culinary twine (or plain white cotton thread). This is necessary so that these parts do not burn.

Place the spit in the oven, place a baking sheet under it to collect fat with water poured into it. Turn on the “grill” and “spit” modes, bake the chicken for 1 hour 10 minutes, then pierce it with a knife - if light juice stands out, then it is ready. If the crust is not quite golden and crispy (this happens when you cook defrosted chicken), increase the cooking time.

Advice from the site: serve the grilled chicken immediately and do not cover it with anything, otherwise the crust will soften and your efforts will be in vain.

Marinade and dip options for grilled chicken

We told you the technical methods of cooking grilled chicken - this is a grill, a bottle and a skewer. Now let's talk about marinade options, which also help to get a delicious crisp. The number of products and the baking time in these recipes are indicated for a chicken weighing about 1.5 kg.

Mustard-honey coating

Crispy chicken in the oven

Ingredients:

• Liquid honey - 50 ml,
• Mustard "Russian" - 3 teaspoons with a slide,
• Salt, ground black pepper - to taste,
• Vegetable oil - 3 teaspoons.

Cooking:

Wash the chicken, mix mustard, vegetable oil, salt and pepper in a bowl. Rub the carcass with this mixture and leave it for 3-4 hours in a container with a lid. You can marinate longer, in which case immediately put it in the refrigerator.

Cook the chicken in the oven (on a grill, on a bottle or on a skewer) for 40 minutes (at a temperature of first 230, and then 200 degrees), then remove and coat the carcass with liquid honey on all sides. Bake until golden brown.

Oil dressing with herbs

Crispy chicken in the oven

Ingredients:

• Olive oil - 2 tbsp. spoons,
• Dried parsley - 0.5 tsp,
• Dried marjoram - 0.5 tsp,
• Dried thyme - 0.5 tsp,
• Red ground sweet pepper - 1 teaspoon,
• Nutmeg - on the tip of a knife,
• Salt - to taste.

Cooking:

Rub the chicken with salt and olive oil, then carefully rub the ground red pepper and nutmeg into the carcass, sprinkle it with parsley, thyme and marjoram, pat so that they stick.

Let stand for 5-10 minutes so that the dry herbs are saturated with oil, and bake the bird in any of the above ways, but best of all - on a bottle under foil (40 minutes in foil, then - until a crust forms). Cooking time on a spit and on a wire rack - 50-55 minutes. The temperature depends on the cooking method and is indicated in the main recipes.

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

Not the last role is played by the utensils in which you will cook the chicken. For roasting poultry with a golden brown crust, it is recommended to take cast-iron or ceramic forms - they will ensure uniform roasting of the meat when roasting the whole carcass and protect it from burning. If you're cooking chicken in a metal or glass dish, it's best to turn it over while cooking so the meat cooks evenly. In this case, the most win-win option is to bake the chicken on a wire rack, under which a baking sheet is installed to drain the secreted juice and fat. In this case, the crust on the bird will be fried evenly on all sides, since the chicken will not come into contact with anything.

Another important nuance is temperature. Chicken in the oven with a crispy crust is usually obtained at a cooking temperature of 180-200 degrees. Do not try to increase the roasting temperature in the hope of shortening the cooking time and speeding up the crusting process - this will most likely end up with the chicken skin cracking or burning and looking very unappetizing. Don't forget to place the chicken in the preheated oven and remember that each pound of meat will take about 40 minutes to bake. Does your oven have a grill function? Great! The task is greatly simplified - just turn it on 10-15 minutes before the end of the roasting of the bird.

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

When your crispy chicken is ready, take it out immediately and let it cool. Never leave the chicken in the oven off, nor cover it with foil in an attempt to keep the dish warm - all this will soften the crust.

One of the easiest options for making crispy chicken is to bake it on a salt pad in the oven. In this case, the meat is incredibly juicy and tender, and the crust is golden and appetizing. No other ingredients other than salt are required. Do not believe that everything is so simple? Then use our recipe, with which we will begin our culinary selection.

Crispy Salted Chicken

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

Cooking:
Pour the salt onto a baking sheet and smooth it out to make a layer of about 2 cm. Put the prepared chicken back down on the salt pillow. You do not need to salt it - during the cooking process, the chicken itself will absorb as much salt as it needs. Place a baking sheet with chicken in an oven preheated to 200 degrees and bake from 45 minutes to 1 hour, depending on the size of the chicken. To check if the bird is ready, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake off any salt that has stuck to the back of the chicken, put it on a dish, decorate as desired and serve.

Baked chicken with lemon

Ingredients:
1 chicken
1 lemon

3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar

Cooking:
Mix mustard, adjika, vegetable oil, salt and juice of half a lemon in a bowl. Cut the remaining lemon into slices. Salt and pepper the chicken inside and out, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil so they don't burn, and tie the legs together. Send the chicken to the oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour over the chicken with the secreted juice, and then repeat this procedure two to three more times.

Baked chicken in honey glaze

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

Cooking:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the chicken inside and out with the resulting mixture and leave to marinate for several hours. Place the chicken on the wire rack, place a baking sheet under the wire rack and bake in an oven preheated to 200 degrees for about 50 minutes. After that, take out the chicken, grease it with honey with a brush (if the honey is thick, it must first be melted) and send it to the oven for another 10-15 minutes until a golden crust appears.

Spicy chicken wings marinated in soy sauce

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

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

Chicken in orange glaze with a crispy crust

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

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

Baked Chicken in Lemon Garlic Marinade

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

Cooking:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix juice and zest with garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Grate the chicken inside and out with the resulting marinade, put the bird under oppression and put it in the refrigerator to marinate overnight. Before cooking, clean off the remains of the marinade from the chicken, grease with 1 tablespoon of vegetable oil and bake in an oven preheated to 200 degrees for about 1 hour.

Chicken in the oven with a crispy crust is a win-win option for both the daily diet and the holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden crust that excites your appetite. Be sure to save the chicken cooking options we have proposed in your recipe box, and in your arsenal there will always be a dish that will delight households and guests. Bon appetit!

Any housewife knows how to bake crispy chicken in the oven. But not everyone has this simple, at first glance, dish that turns out to be perfect. At the same time, having such a recipe in your culinary piggy bank is vital, because grilled or simply baked chicken is a win-win option for the festive table. And it doesn't take much time to prepare.

In order to properly fry the dish and not upset it again, use our tips.

1. Choose the right carcass. This is no less important than knowing how to roast chicken in the oven with a golden crust correctly. You should buy a chilled carcass, and preferably a steam one (this can be bought from private traders, but homemade chicken is usually harsh). Fresh meat is much richer in taste than frozen meat, in addition, after defrosting, the fibers always become stiff and dry. The optimal age of the bird is up to a year, but since it is impossible to clarify this in the store, choose a carcass weighing up to 1.5 kg. Your attention should also be drawn to the color of the meat. The skin is white or with a slight yellowness, the fat is also white, without spots. Meat fibers should be pink, uniform. Refrain from buying if you notice gray areas on the skin and yellowish fat. And smell the carcass and feel free to buy if you feel a pleasant, slightly sweet smell.
2. Pick up dishes. It also affects the quality of the finished dish. A whole chicken in the oven with a crispy crust will bake evenly and delight with a delicate taste if cooked in a cast-iron or ceramic form. Of course, metal and glass ones should not be thrown away, but there is always a greater risk in them that the meat will not be baked in places and will burn. Therefore, in the process of cooking, do not forget to turn it over for even baking.
3. Watch the temperature. Optimal for a chicken is 180-200 degrees, the meat should be placed in an already preheated oven. For each kilogram of weight, 40 minutes are required in the oven, so safely bake a one and a half kilogram carcass for 1 hour. Professional chefs determine the readiness of meat not by eye, but by a special thermometer, which is installed in the thickness of the fibers. The chicken is ready when the thermometer shows 85 degrees. If there is no appliance in the house, a toothpick will replace it: pierce the breast with it, and when you see the transparent juice flowing out, take the mold out of the oven.
4. Don't forget the grill! It is the easiest solution to make crispy chicken in the oven. Just turn it on for 10 minutes before the end of cooking. If there is no grill, honey or sour cream will provide a crust. They should grease the carcass before you send it to the oven. By the way, it is better not to use the most popular mayonnaise among housewives: it will saturate the meat with acetic acid, which will make it lose its tenderness.

The easiest chicken recipe with golden crust

How to cook fried chicken? This recipe is suitable even for a novice hostess, as it is infinitely simple and always wins. In addition, the list of ingredients for it is so small that you can use this recipe when nothing is ready, and guests suddenly appeared on the threshold. Fried and juicy chicken cook deliciously and quickly.

So, you will need:

• chicken carcass - weight up to 1.5 kg;
• salt - the necessary large, you can use both stone and sea salt;
• black pepper - ground, in large quantities.

Cooking

1. The carcass should be washed and cut along the line of the breast. Then open it like a book.
2. Rub the meat with pepper, absolutely not sparing it.
3. Take a baking dish and evenly sprinkle the bottom of it with salt. Drop a whole kilo!
4. Lay the meat on the resulting pillow back.
5. Place in preheated oven. Baking time - no more than an hour.

You should not worry that the carcass will turn out to be oversalted: the salt pillow will ensure completely uniform baking and the perfect delicate taste of meat. And the crust will turn out richly golden, crispy.

Turkish golden chicken

This is a recipe - a full-fledged holiday dish, with meat and a side dish as in the photo.

You will need:

• chicken carcass - no more than 1.5 kg;
• sour apple - enough 1;
• mustard and lemon juice - 2 tbsp. spoons;
• sugar - a teaspoon;
• garlic - a pair of cloves;
• potatoes and onions - 5 heads each;
• carrots - 3 root crops;
• parsley and thyme - 50 grams each.

Cooking

1. Rinse the chicken, then you need to spread with salt and pepper.
2. Put a sour apple inside the carcass.
3. Mix the ingredients of the sauce: mustard, lemon juice, garlic and sugar. Rub the meat with them.
4. Put the carcass in a mold, spread the diced vegetables mixed with herbs around.
5. Put in the oven, heated to 200 degrees, bake for half an hour under the lid, and then until cooked - without a lid.

Breaded chicken

Proper breading is the secret to a truly golden crust on a bird.

You will need:

• chicken carcass - it must be divided into 4 parts;
• breadcrumbs - 1 cup;
• garlic - a tablespoon of chopped cloves (you can dry mix);
• 2 eggs;
• vegetable and sunflower oil - 50 g each.

Cooking

1. Mix the crackers and garlic, break the eggs into a separate bowl, beat them with a fork.
2. Rub the chicken with salt and pepper. Then dip each piece in the eggs and coat in the breadcrumbs and garlic mixture.
3. Fry in a pan until a crust appears - it will take 3 minutes on each side.
4. Transfer the meat into a mold, place a little butter on each piece.
5. Bake for 40 minutes, oven temperature - 200 degrees.

It's so easy to cook and brown chicken in the oven with a crust! The recipes on our website will definitely help you with this!