Chicken baked with crust. Oven-baked chicken (whole) with crispy skin
Fried chicken is one of our most popular and deservedly loved dishes.
To deliciously fry chicken, it is enough to know a few secrets, but to cook it correctly, according to the laws healthy eating, - some skill will be required.
You can fry chicken in the oven, in a frying pan, in a slow cooker, with potatoes. You can fry a whole chicken, or you can fry fillets, pieces, thighs, wings. And it must be done deliciously, so that it turns out with a real crust and a minimum of calories and cholesterol. How to achieve this?
*This fried chicken recipe also includes chicken sauce and marinade.
How to fry chicken in the oven with crust
What you will need: 1 chicken, butter, onion, celery, carrots, salt and pepper. Cooking twine, baking tray, oven mesh, foil, paper towels.
The required cooking time for fried chicken in the oven is up to 1 ½ hours (depending on size), baking temperature is 210 degrees Celsius.
Cooking procedure:
1 If you bought an uneviscerated chicken at the market, start by removing the neck and giblets (heart, stomach, liver). Then wash it thoroughly inside and out and dry it with paper towels.
2 Brush the chicken inside and out butter, then season with salt and freshly ground black pepper, both inside and out.
3 For good health! Prepare kitchen twine. Main secret proper frying chicken in the oven involves using twine. Doing this, it would seem, is not necessary, but it is tying the bird that allows it to be baked evenly, and makes it possible internal fat turn into a healthy “own juice” that contains less bad cholesterol.
4 Roughly chop about half an onion, one stalk of celery and one carrot. Place a baking sheet with a mesh (or just the mesh) in the oven. Place the chopped vegetables on the oven rack and place the chicken breast side up on them.
5 Roast the chicken for 1 hour to an hour and 15 minutes (depending on size), or until a thermometer placed in chicken thigh, will not read 75°C. (But don't make too many holes with the thermometer if you don't want the juices to leak out of the bird).
6 Remove the mesh pan from the oven and transfer the fried chicken to a clean cutting board. Cover it with foil and leave for 10 minutes.
7 Remove excess fat with paper towels. You will see that the crust turned out very beautiful and golden brown. You can discard it by simply cutting it carefully with a knife.
9 Cut a couple of lemons or oranges into slices, mix them with dill and stuff the chicken with them (or fry it on them). But remember that no matter what you do with them, you shouldn't eat them, they're only good for adding flavor.
10 To ensure the chicken is extra juicy, rub a little butter under the skin before placing it in the oven.
11 V vegetable mixture(carrot-celery-onion) you can add a few peeled cloves of garlic.
12 Don't worry about hydrating the chicken. Some housewives are sure that they should sprinkle the chicken with water from time to time, and to do this they periodically open the oven. On the contrary, in this way you will achieve the opposite effect - drying out the chicken. Better leave your roast alone.
13 Another idea is to place pieces of bread on the bottom shelf - they will drip the fat from the bird, and this way you will get delicious fried slices - chicken bread.
14 For health! If you want to make healthy fried chicken, try marinating it for at least an hour before placing it in the oven. Marinades will minimize carcinogens that are inevitable during frying.
Chicken fried in the oven with mustard
Original delicious recipe fried chicken under mustard crust — a win-win To New Year's table. Can be submitted as independent dish, or can be combined with any side dish.
Ingredients:
- chicken carcass weighing about 1.5 kg
- mustard – 3 tbsp. l.
- mayonnaise 67% fat - 2 tbsp. l.
- cumin – 0.5 tsp.
- vegetable oil
- black ground pepper, salt
Cooking method:
Preheat the oven to 180° C. Wash and dry the chicken carcass. In a deep plate, mix mustard, mayonnaise, ground black pepper and cumin. Rub the chicken with salt and coat the outside and inside with the mustard mixture. Grease the baking tray sunflower oil, place chicken on it. Sprinkle on top a small amount vegetable oil.
Bake the chicken in the oven for approximately 2 hours until golden brown.
Easy marinade for fried chicken
This is a brine without vinegar. You will need salt, sugar and steam simple spices. And a pot that will hold your chicken.
For a small chicken 1.5 - 1.8 kg, 1 liter is enough cold water, 3-4 tbsp. l. salt and half a glass of sugar. Stir until dissolved, then add a tablespoon of allspice (whole) and a tablespoon of black peppercorns.
Heat the liquid to a boil, remove from heat and let cool completely. Once the brine has cooled, add four cups of ice cubes to cool the liquid completely.
Now you can add meat. You may need to press the bird down with something heavy to keep it under the marinade at all times. Cover the pan and refrigerate for 8-24 hours.
Before frying the chicken, rinse it of brine under cold water and wipe dry with a paper towel. Do not use brine in any way.
And here are more recipes for marinades in an assortment:
To make fried chicken even tastier, you can top it with chicken sauce when it’s already cooked.
Read more about how to cook chicken sauce, + several signature recipes, - read.
Another chicken sauce recipe
Cook it in a deep frying pan over medium heat. Drain off any remaining fat from the chicken and add two cups chicken broth and simmer until its quantity is reduced by about a third. To thicken the sauce, dissolve 2 tablespoons corn starch in 2 tbsp. l. cold water (you have just made the so-called sludge) and add to the pan. Bring the mixture to a boil, reduce heat and simmer for a minute until it thickens. Then strain it through cheesecloth, add salt and pepper. The sauce is ready.
How to fry chicken with potatoes
This is very tasty to make in the oven. There is one principle, there are a lot of recipes, here is a magnificent Greek one.
Cooking fried chicken with potatoes: Preheat the oven to 180°C. Cut the chicken into pieces (if you are frying the drumsticks, you can whole) and rub with salt and pepper to taste. Place them on a baking sheet. Place coarsely chopped potatoes around. Fill everything lemon juice and olive oil, but not a lot (only for greasing the baking sheet), since there will be enough of its own fat. Sprinkle with dried oregano, basil and garlic. Roast the chicken and potatoes in the oven for 1.2 hours: 40 minutes on each side. The potatoes also need to be turned over.
How to fry chicken in a frying pan
Frying chicken in a frying pan takes less time than in the oven. It can also be marinated in advance. In general, the principles are the same as when frying in the oven. The peculiarity is that:- No need! close the lid of the pan
Perfect for cooking in a frying pan - chicken pieces V delicious crust(pieces fall out in various mixtures).
But we must remember that even very tasty fried chicken in a frying pan will never be as juicy and crispy as cooked in the oven.
And here's another one - to complete the picture.
To fried chicken didn't turn out dry
Experienced housewives recommend dipping chicken pieces in a mixture of egg and milk, then rolling in breadcrumbs. Another way is to bake in the oven in a sleeve or foil, the fire is high (but you don’t need to open the oven door). Then the chicken will be hydrated own juice, who will have nowhere to go. Agree, the latter is especially true if you fry the whole chicken. For other recommendations, see above, in Secrets and Tricks on how to fry chicken deliciously.
Very often, passing by stalls with grilled chicken, we are enveloped in the delicious aroma of marinated meat, and a feeling of tenderness appears in our mouth. juicy pulp and a crispy thin crust. And in a cafe or restaurant you can order amazing baked chicken-tobacco, the mere sight of which makes your mouth water. These feelings are familiar, right?
But you don’t have to go somewhere to enjoy a superbly prepared dish! If you have an oven at home, then you can easily prepare a similar dietary delicacy. And there are a great many cooking options! And today I will tell you about them. Cook according to them delicious dish it won't be difficult. And they will help you simple recipes with photographs and step-by-step descriptions.
The simplest and most beloved cooking option by most of our people great dish, from which only bare bones remain, is tobacco chicken. Although historically this recipe is considered Georgian, it has been prepared for many decades and is now being prepared in different countries post-Soviet space.
The distinctive feature of this favorite homemade delicacy consists in flattening the carcass so that it is flat. Initially, tabaka chickens were cooked in special huge round frying pans with lids - tapakas, but now it is much easier to cook them in the oven.
We will need:
- Chicken carcass – up to 0.7 kg
- Ghee butter - 1 tbsp. l.
- Lemon – 1 pc.
- Sunflower oil - 3 tbsp. l.
- Garlic clove – 3 pcs.
- Salt, ground black and red pepper, herbs - to taste.
Preparation:
1. Rinse the carcass well, then pat dry paper towel and cut it in the middle of the breast so that it can be opened.
2. Place the opened chicken in a tight food package(or in cling film) and beat it with several gentle blows on the joints so that the carcass is completely straightened in the position we need.
3. Squeeze lemon juice into a bowl, add sunflower oil and salt. Shake well and rub the resulting sauce onto the meat on all sides so that it marinates for half an hour.
If you need to cook not one, but several of these delicacies at once, then it is better to place the carcasses well coated with marinade in a stack so that they create an additional load for each other and the sauce penetrates better into the meat.
3. In a separate bowl, mix chopped garlic cloves, ground pepper, oil and salt. It's better to add a couple of tablespoons warm water so that this sauce releases its juice a little and a bright aroma appears.
4. Grease the baking tray or cast iron frying pan melted butter, place the marinated carcass on it, pour garlic sauce and place in an oven preheated to 180 degrees for 30-40 minutes.
During baking, do not forget to water the meat with the juice released from the carcass so that it does not dry out and remains juicy.
5. If the stove has a fan mode, then in 5 minutes, at the very end, you can turn on additional airflow to the dish, which will make the crust deliciously crispy.
6. Place the finished fragrant creation on beautiful dish, sprinkle with chopped herbs or decorate to your taste and serve.
Bon appetit!
Chicken baked in the oven with potatoes
Most often we cook chicken with potatoes. These two products complement each other perfectly. But this time we will make one marinade for the bird and another for the potatoes.
We will need:
- Chicken carcass – 1 pc.
- Potatoes – 1 kg.
- Salt, pepper - to taste.
- Rosemary, mustard, curry, coriander, marjoram - 1 tsp each.
- Paprika – 2 tsp.
- Garlic – 3 cloves
- Sunflower oil – 5 tbsp. l.
Preparation:
1. Grind 1 tsp. dried rosemary in a mortar.
2. Place 1 tsp in the marinade bowl. with a heap of paprika and ground rosemary.
3. It is advisable to immediately add salt and black pepper to taste.
4. Add 1 tsp. ready mustard and grate the garlic directly into the bowl fine grater.
5. Pour in sunflower oil (about 3-4 tbsp) and stir the marinade thoroughly until smooth.
6. Coat the prepared clean carcass well with the cooked butter sauce from spices.
7. Don’t forget to thoroughly coat the inside of the carcass so that it is evenly soaked and marinated.
8. Not to lose required humidity pulp, tie the paws with kitchen string (twine) and leave to soak in spices for 3-4 hours in a cool place.
9. Cut the peeled potatoes into slices (at the rate of one potato for about 8 pieces).
10. Place parchment on a baking sheet or thick-walled ceramic vessel so that we still have big piece on the one hand, which can then be used to seal our side dish well.
11. Place on parchment potato wedges, sprinkle them with paprika, curry, granulated garlic, coriander, marjoram, salt and pepper.
It is not necessary to use all the spices listed above - you can use your favorite seasonings.
12. Lightly mix the potatoes with spices and pour over the oil. It will be enough to use 2-3 tbsp. spoons.
13. Seal the parchment and secure with clothespins or another method convenient for you. The main thing is that the “bag” closes tightly - this will allow the slices to simmer until cooked inside.
14. To prevent the legs and wings of the marinated carcass from burning, wrap them in foil and place them in an oven preheated to 180 degrees. It will take 50 minutes to bake.
15. Every 10 minutes, do not forget to water with the juice that will melt from the pulp and skin onto the baking sheet.
16. Place the wrapped potatoes in the oven with the almost cooked chicken and leave to simmer for another 40 minutes.
17. After 30 minutes, remove the foil from the carcass so that the wings and legs are still slightly fried. And be sure to pour the melted marinade over it.
This partial use of foil will prevent these thin areas from burning. This simple procedure allows you to get a beautiful appearance of the finished dish.
18. Remove the finished carcass from the oven and let it cool slightly. Remove the thread that was tightening the paws.
19. Print out the potatoes and cut off the excess parchment so that they can bake to a crisp. To do this, send it to open form into the oven for another 5-10 minutes.
20. Place the finished baked bird and golden-brown potato wedges on a large platter.
21. For beauty and giving spring freshness sprinkle the potatoes with finely chopped herbs.
Bon appetit!
How to bake chicken with potatoes in the sleeve
The simplest and quick way To cook poultry with a side dish is to bake them in a special cooking film made in the shape of a sleeve. It is tied along the open edges with special ribbons or secured with clips.
We will need:
- Chicken – up to 1.5 kg.
- Bay leaf – 1 pc.
- Lemon juice – 2 tbsp. l.
- Ground pepper ( better mixture), salt, favorite spices - to taste
- Potatoes – 5-7 pcs.
- Water – ½ cup
- Sweet peas – 4 pcs.
Preparation:
1. Cut the lemon into 2 halves and squeeze the juice out of it.
2. Add ground pepper, 2 allspice peas and salt to it, add water. Shake well.
3. Place squeezed lemon halves, bay leaves and a couple of peppercorns inside the thoroughly washed and dried carcass.
4. Cut the peeled potatoes into slices.
5. Pour half the potatoes into the baking sleeve, place the chicken on top and add the second part of the potatoes.
6. Carefully pour in the lemon-pepper marinade.
7. Tie the sleeve and shake it gently several times so that the marinade covers all the packaged ingredients.
8. Place the resulting bag on a baking sheet and make a couple of punctures in the sleeve with a toothpick on top so that the steam does not tear the film during cooking.
9. Place in an oven preheated to 180 degrees for an hour and a half.
10. Remove the baking sheet with the dish being prepared from the oven, rip open the top of the sleeve and leave for another 20 minutes until a golden crispy crust appears.
11. Carefully transfer the potatoes and cooked poultry to a plate and garnish with herbs. To give the best appearance You can decorate the dish with fresh vegetables.
The chicken comes out with a fragrant crispy crust, juicy and very tender. And your favorite potatoes simply melt in your mouth.
Bon appetit!
Crispy-skinned chicken baked in salt
In the old days, instead of all kinds of bags, foil and marinades, housewives used ordinary coarse salt so that you can bake game in it, like in a dough casing. The hunters themselves resorted to the same method, only this salt lump was placed in the coals of the fire. The result was simply amazingly tender meat that did not burn or dry out from the fire and heat.
So why don’t we use the old trick, adding a little touch of modernity?
We will need:
- Chicken carcass – up to 1.3 kg.
- Sherry - 0.5 cups.
- Lemon – 2 pcs. average
- Coarse salt – 1 kg.
- Fresh ground allspice- pinch
- Rosemary sprig – 3 pcs.
Preparation:
1. Rub the well-washed and dried carcass with wine on all sides, not forgetting the inside. Sprinkle with ground pepper.
2. Place a rosemary sprig into the carcass, and chop the remaining 2 sprigs.
3. Rub the carcass with chopped rosemary.
4. Place two layers of foil on a baking sheet or cast iron frying pan and pour 1/3 of the salt in a heap, sprinkle with two tablespoons of water.
5. Place the carcass on the salt hill, pressing it down so that it sits with its back in the hole.
6. Lightly moisten 2/3 of the salt with water so that it becomes pliable, dough-like and does not crumble.
7. Cover the bird with viscous salt so that it appears as if it is in a tightly clinging cocoon.
8. Place the resulting lump in an oven preheated to 230 degrees for 80 minutes.
9. Then remove the dish from the oven. Let cool a little salt crust, and carefully split it with a masher or the handle of a knife. Then completely remove salt.
10. To get an even crispier crust, you can put the bird in the oven for 10 minutes with the convection mode turned on.
11. Post yours cooking masterpiece onto a plate and garnish with tomatoes and herbs.
Or you can additionally bake potatoes in the oven and serve them as a side dish.
There are many more recipes to... And not so long ago a large interesting article on this topic was published on the blog. Follow the link and choose the recipe you like.
Bon appetit!
Chicken with apples baked in the oven in a sleeve
In historical films you can see that very often baked bread was served at royal feasts. But it turns out peculiar taste This fruit is passed on to the chicken. These sweet and sour fruits are in perfect harmony with chicken meat.
Why are we worse than kings? Let's please our taste buds chicken with apples.
We will need:
- Chicken carcass – up to 1.6 kg.
- Apple – 3 pcs.
- Ready mustard – 3 tsp.
- Garlic clove – 3 pcs.
- Lemon – 0.5 pcs.
- Favorite seasonings, pepper, salt - to taste.
Preparation:
1. Rub the thoroughly washed and dried carcass with salt and your favorite seasonings, not forgetting the inside.
2. Grind the garlic cloves through a press and mix with mustard. Already delicious! Is it true?!
3. Coat the bird on all sides with garlic mustard marinade.
4. Cut the apples into quarters or slightly smaller. Don't forget to remove the cores along with the seeds. Sprinkle them with lemon juice to prevent them from darkening.
5. Stuff the chicken apple slices and, so that they do not fall out, fasten the ripped abdomen with toothpicks. It is better to tie the paws - they will help give shape and prevent the filling from spilling out.
6. Straighten the sleeve on the baking sheet and carefully push the chicken into the middle. Tie the edges of the sleeve so that the juice does not leak out during baking.
7. Place in an oven preheated to 180 degrees and leave to simmer in it for an hour and a half.
8. Rip open the sleeve and leave in the oven for another 20 minutes so that the steamed main product can be covered with a golden crust.
9. Place the chicken on a plate, remove the toothpicks and untie the legs. Decorate with apples and sprigs of herbs.
The meat turned out very juicy. The apples gave all their juice to the pulp, soaking up literally every centimeter of it. And because of this, it acquired additional flavor notes that everyone who tries at least a piece will feel.
Bon appetit!
Whole chicken stuffed with rice
In addition to potatoes dietary meat Buckwheat and rice work well. Can you imagine how delicious the rice filling will be if it is cooked inside the chicken? After all, it will be soaked in the most delicate meat juice and will become an excellent side dish.
Shall we risk casting some magic in the kitchen to make such an amazing dish appear for dinner for our loved ones?
We will need:
- Chicken carcass – up to 1.4 kg.
- Raw smoked sausage – 150 gr.
- White wine – 300 ml.
- Ready yeast dough – 160 gr.
- Rice – 80 gr.
- Fresh lemon - 1 pc.
- Onion – 1 pc.
- Bell pepper - 1 pc.
- Chili pod – 1 pc.
- Olive oil - 20 ml.
- Sunflower oil – 1 tbsp. l.
- Garlic clove – 7 pcs.
- Thyme - 1 bunch
- Salt, paprika, pepper - to taste.
- Preparation:
1. Lightly crush the well-washed and dried chicken in the breast so that it becomes a convenient “pocket” for the rice filling. Season with salt and pepper inside and out.
2. Cut vegetables and raw smoked sausage into small cubes.
3. Boil the rice until half cooked.
You can take black and white rice or a mixture, then the filling will be more interesting.
4. First add lightly crushed garlic cloves and a chili pod to olive oil hot in a frying pan, let them simmer in the oil for a minute to release the aroma. Then remove the chili and add sausage cubes to fry for a couple of minutes.
5. Place chopped onion in a frying pan and sauté until translucent. Then add all the other chopped vegetables and chopped thyme, but only half for now. Fry everything together for 2 minutes.
6. Add boiled rice to the sausage-vegetable mixture, add salt and, stirring constantly, simmer the resulting filling for another 4 minutes.
7. Stuff the chicken with rice filling and close the hole with a whole lemon. If possible, pull the edges of the abdomen and pin them with toothpicks.
8. Rub the bird with paprika and place in a baking dish. Pour in the wine and sprinkle with the other half of the thyme.
9. Cover the dish with foil and place in an oven heated to 220 degrees to bake for 70 minutes.
10. Remove the foil “lid” from the mold and thoroughly pour the wine-meat sauce over the carcass so that not only the back and thighs of the chicken are soaked with it. Bake in the oven at 180 degrees for another half hour.
11. Yeast ready dough Divide into 2 pieces and roll them into round cakes.
12. Take 2 heat-resistant deep plates, turn them upside down and coat them with sunflower oil, use them for flatbreads as a basis for baking.
13. Place in the oven for 20 minutes, then remove and, after cooling, carefully remove from the plates.
14. When the chicken is completely cooked, remove the toothpicks and lemon from it, and then carefully arrange it rice filling on baked edible dough “plates”.
15. Cut the baked lemon, squeeze out its juice and mix with a couple of spoons of wine and meat sauce left over from the chicken. Drizzle over cooked bird.
16. Can be served whole or sliced large pieces, which are placed around bread plates with rice filling.
Look how beautiful it turned out! There is no shame in serving such a dish even in expensive restaurant. So be sure to take this idea into account. You will definitely need it.
Bon appetit!
Recipe for cooking chicken in the oven on a bottle
If your stove does not have a grill spit, then don’t worry! Excellent replacement An ordinary thick-walled beer bottle can serve. We also use the contents of this improvised “stand” during the cooking process.
What is good about this cooking method? Excess fats will be heated on a baking sheet and people who are prescribed a strict diet will also be able to enjoy the aromatic tender meat.
We will need:
- Chicken carcass – up to 1.9 kg.
- Beer – 1 bottle
- Sunflower oil – 2 tsp.
- Poultry seasoning – 2 tsp.
- Paprika – 2 tsp.
- Pepper, salt - to taste
Preparation:
1. Mix all spices with sunflower oil and beat thoroughly until a homogeneous emulsion.
2. Grease the well-washed and dried chicken with the resulting oil marinade and leave to soak in the spices in the refrigerator for 12-24 hours.
3. Wash the beer bottle well so that the glass is absolutely clean without any streaks or stickers.
4. Pour 2/3 of the beer into a suitable container and leave for later use. We leave 1/3 in the bottle, onto which we place the marinated chicken.
5. In an oven preheated to 180 degrees, place a bottle with a mounted bird on a tray in the lowest position and bake for 100-120 minutes.
6. After the first 25 minutes of baking, water the carcass with beer, which was poured from a bottle earlier, at intervals of 15 minutes.
To prevent the top of our “pyramid” from burning, you can cover it with foil.
7. Remove the finished chicken and cool slightly so that the juice does not splash when cutting.
8. Or you can first put the whole carcass on a dish and show it in all its glory. Decorate as you wish. And then cut it and put it on the table.
Really beautiful! Do you know how delicious it is?! M...m...m..., just lick your fingers!
Bon appetit!
The beauty of a whole baked chicken is the ability to serve it both in a small circle of family and at a large table of guests. It looks quite original, and you can divide it into small pieces right in front of everyone.
Can you imagine the divine aroma that comes with the first cut? And the sound of the crust crunching under the knife? And the sight of the most tender marinated meat? Yes, the guests will drool just from the sounds, sights and aromas alone! And this wonderful moment will remain in their memory - when they try the first piece of chicken!
Bon appetit and grateful eaters!
Hi all! Chicken with a crispy crust, baked in the oven - just this phrase already warms up the appetite so much that you want to eat it all at once.
I hope I've already whetted your appetite. And now I want to introduce you to great recipes her preparations. You can bake it in different ways - and whole carcass, and individual parts of the body. With vegetables or buckwheat. I have already described all these options.
Today I continue this topic and have selected for you a few more interesting ones in my own way. unique recipes. Their uniqueness lies in the seasonings and spices. And also in baking methods.
Of course, you can do without spices, as in the first recipe. But, you see, each spice gives the dish its own special taste. You just need to know what to put and where. And the most suitable ones for our dish are curry, turmeric, thyme, oregano and rosemary. You can also add suneli hops, this is generally an almost win-win option, it is so universal. So stock up suitable seasonings, buy a carcass and let's get started.
To cook a whole chicken in the oven, you need a fresh, chilled carcass, but not from the freezer.
This is the most simplest option cooking in the oven. But the meat should be juicy and very tasty. And the crust will definitely be present.
Ingredients:
- Chicken - 1 piece
- Salt - 1 kg
Preparation:
1. Take the form in which you will bake (or a baking sheet) and pour all the salt there. Help yourself with a kitchen spatula and level it over all surfaces.
2. Chicken carcass Rinse thoroughly and dry with a paper towel. If you wish, you can cut off the butt (tail), but I don’t do this. I have fans of this part of the bird's body 😊. Place it directly on top of the salt.
3. Place the pan (or baking sheet) with the chicken in an oven preheated to 180 degrees. Bake for approximately 1 hour. It all depends on what kind of carcass you have. Count on 30 minutes for every kilogram. After baking, remove it from the oven, transfer it to a dish and invite your loved ones to have a meal. It's that simple.
Whole baked chicken with potatoes in the sleeve
Quite often, housewives bake meat and vegetables in the oven using special cling film. It is called a sleeve because it is made in a double layer. Products are placed in the middle and tied on both sides. This way the dish is well baked and becomes juicy. And you don’t need to wash the baking sheet from grease afterwards.
Ingredients:
- Chicken - 1 piece
- Potatoes - 1.5 kg
- Carrots - 1 pc.
- Garlic - 1 head
- Ground black pepper
- Seasoning for chicken
- Vegetable oil - 4-5 tbsp.
- Curry
- Any greens
Preparation:
1. To give our bird a special taste and aroma, let’s prepare a marinade. In a bowl, place 1 tablespoon of salt, 4 tablespoons of vegetable oil, 1 tablespoon of seasoning, 1 teaspoon of curry, ground black pepper to your taste. Squeeze the garlic there through a press and mix thoroughly.
2. Rinse the chicken carcass thoroughly and dry it with a paper towel. Then coat it completely with the prepared marinade, including the inside. Leave some for vegetables. Place the coated carcass aside for 30 minutes to soak.
3. Peel the potatoes and cut into large cubes. Cut the carrots into slices. If you have a large one, then cut the circles into halves. Place the vegetables in a deep bowl and mix with the remaining marinade.
5. The oven should be preheated to 180 degrees, and then place a baking sheet with a filled sleeve there. Bake for about 1 hour or a little more. It all depends on the size of the carcass. For 1 kg of meat you need 30 minutes in the oven (I already wrote above, but it’s better to remind you once again).
6. When the required time has passed, remove the baking sheet from the oven, cut and slightly unfold the sleeve. Then send back to bake until golden brown for about another 15 minutes.
7. Ready chicken Place with potatoes on a platter and serve. Agree, such beauty is just asking for a holiday. And what a scent it gives off that will just make you rock.
Step-by-step recipe for chicken with mayonnaise baked in foil
The dish usually cooks faster in foil. But at the same time, to prevent the meat from sticking to it, grease it with oil in advance. It can withstand temperatures of more than 200 degrees. And at the end of baking, you should open the top of the dish so that it gets a crispy crust.
Ingredients:
- Chicken – 1 piece (1.5 kg)
- Salt - 1 teaspoon
- Mayonnaise - 2 tablespoons
- Paprika - 1 teaspoon
- Turmeric - 0.5 teaspoon
- Khmeli-suneli - 0.5 teaspoon
- Ground black pepper - to taste
Preparation:
1. Rinse the carcass and dry it with a paper towel. Then rub it with salt and ground black pepper. And set it aside for a while.
2. In the meantime, let's make the sauce. Pour mayonnaise into a bowl. Add there dried garlic, suneli hops, paprika and turmeric. Mix all the spices properly.
3. Take a convenient form and place the carcass there. Spread mayonnaise with spices on all sides. Coat not only the outside, but also the inside too. Then cover the chicken cling film and place in the refrigerator to soak in the sauce for 1 hour.
4. After an hour, take a baking sheet and cover it with a silicone lining to make it easier to wash off the leaked fat later. But this is optional. Remove the chicken from the refrigerator and wrap it in foil so that there are no gaps left. Pre-grease the foil vegetable oil.
5. Preheat the oven to 200 degrees and place a baking sheet there for about 1 hour. Then unwrap the foil and put it back in the oven and bake until done.
6. Readiness can be determined this way: pierce the meat with a knife and then press lightly. If it leaks clear juice, then everything is ready. Now you can take out the chicken and decorate your dining table.
Chicken with garlic in the oven, cooked in a jar
Here's another one interesting recipe. With this option, the meat is baked evenly on all sides and turns out very juicy. The main thing is not to forget to fill it partially with water. And I usually choose a jar of small diameter.
Ingredients:
- Chicken – 1 piece (1.5-2 kg)
- Garlic - 5 cloves
- Mayonnaise - 3 tablespoons
- Basil - 1 teaspoon
- Turmeric – 1 teaspoon
- bay leaf - 2 pcs
- Allspice - 4 pcs
- Salt - to taste
Preparation:
1. Let's start with the dipping sauce. In a bowl, mix chopped or pressed garlic, turmeric, basil, salt and mayonnaise. Mix everything well.
2. Rinse and dry the chicken, and then thoroughly rub the entire carcass with the prepared mixture inside and out. Use toothpicks to secure the skin near the neck opening.
3. Take a narrow jar and fill it halfway with water. Place allspice and bay leaf there. Place the jar in a heat-resistant container. Put a chicken on it. Tie the legs with thread. Leave it to marinate like this for half an hour.
4. Pour a little water into the container in which the jar stands and place cold oven. Leave to bake for 1-1.5 hours, depending on the size of the carcass. Then remove it from the oven and carefully remove it from the jar. The chicken turns out very juicy and aromatic, and the taste is simply divine.
Video recipe for delicious chicken in the oven on a beer bottle
I have chosen a very simple one for you, but original video recipe cooking chicken with beer. I'm sure the male population will really like it. So please your men.
Ingredients:
- Chicken - 1 piece
- Salt 1 tablespoon
- Pepper - 0.5 teaspoon
- Garlic - 1 head
- Bay leaf - 4 pcs
- Beer – 200 gr
The chicken prepared in this way is guaranteed to be evenly baked on all sides. Soaked in spices, it will emit a simply mind-blowing aroma throughout the house. Be sure to cook this recipe.
The most delicious recipe for whole chicken in the oven with honey and adjika
Chicken prepared using this method is simply incredibly tasty. And all thanks original marinade with which it is impregnated. I highly recommend this recipe. By the way, instead of adjika, you can also use grainy mustard. It will also have an unusual taste.
Ingredients:
- Chicken – 1 piece (1.5 kg)
- Honey - 2 tablespoons
- Adjika – 2 tablespoons
- Paprika - 1 teaspoon
- Vegetable oil - 1 tablespoon
- Salt, ground black pepper - to taste
Preparation:
1. Rub a clean and dried carcass with salt inside and out. Leave it for 15-30 minutes so that it is properly saturated with it.
2. Place honey and adjika in a bowl (mine is not very spicy). Also add ground black pepper and paprika. Mix thoroughly and add vegetable oil. Stir again and the marinade is ready.
3. Cover the baking dish parchment paper and put the carcass there. Pour thoroughly and spread the sauce on both sides and inside. Cover the top with foil and place in the refrigerator for 3-4 hours.
4. When the chicken is properly marinated, place the pan directly with foil in an oven preheated to 200 degrees. Bake for approximately 40-50 minutes. Then remove the foil, pour the juice over the bird and put it back in the oven.
5. Bake for at least another 30 minutes, basting with juice every 10 minutes. You want to eat this chicken right away. And although our marinade is simple and uncomplicated, it turns out very tender, aromatic, juicy and tasty.
Chicken stuffed with apples, baked whole in the oven
Yes, you can cook not only duck with apples, but also chicken. I usually choose medium-sized sweet and sour fruits for this dish. I don’t remove the peel, but I do remove the stem and seeds. Mixed with cinnamon, they will give just incredible interesting taste to our bird.
Ingredients:
- Chicken - 1 piece
- Apples – 6 pcs.
- Sour cream 20% - 3 tablespoons
- Vegetable oil - 5 tablespoons
- Ground black pepper - 0.5 teaspoon
- Ground red pepper - 0.5 teaspoon
- Turmeric – 1/4 teaspoon
- Salt - to taste
- Cinnamon - 1/4 teaspoon
Preparation:
1. Place ground peppers, turmeric, salt, sour cream and 2 tablespoons of vegetable oil in a bowl. Mix everything evenly. This makes a wonderful mixture for brushing chicken.
3. Wash and dry the chicken. Make several cuts on top of it. It will soak better this way. Now grease it with sour cream mixture on all sides, as well as inside. Leave to stand for 30 minutes until completely soaked.
4. While it is soaking, let's take care of the apples. Slice them up large slices and remove seeds and cores. Place them in a dish. Pour in the remaining vegetable oil and add cinnamon. Try to mix them evenly.
5. Cover the baking sheet with parchment paper or, if not, with a baking bag. Place half of the apples there, distribute evenly on the baking sheet. Place the carcass on top of them. And put the remaining apples inside the chicken, as much as you can fit.
6. Preheat the oven to 180-200 degrees and place a baking sheet with meat there. Bake for about 1.5 hours or a little more. Check for doneness by piercing it with something sharp. If the juice is clear, you can remove it from the oven. You will get a very tasty whole chicken carcass.
Video on how to cook grilled chicken in the oven with a crispy crust
Well, I specifically left this recipe for dessert. This is simply a divine dish, soaked in a mixture of various spices and seasonings. The author of the video explains in great detail and interestingly how to prepare this masterpiece.
Ingredients:
- Chicken - 1 piece
- Olive oil - 2-3 tablespoons
- Garlic - 4-5 cloves
- Paprika - 1 teaspoon
- Dried garlic - 1 teaspoon
- Coriander - 1 teaspoon
- Thyme - 0.5 teaspoon
- Oregano - 0.5 teaspoon
- Chili flakes - 1/4 teaspoon
- Turmeric – 1/4 teaspoon
- Rosemary - 1-2 sprigs (optional)
- Lemon leaves - 2-3 pcs (optional)
- Salt and ground black pepper - to taste
Considering that soon New Year, be sure to take note of this recipe or another one you like today. Because all the options are very worthy and will delight your guests with the amazing aroma and taste. Or just cook crispy chicken for dinner and treat your family.
Enjoy your meal! Bye!
Hello everyone, friends! Today I will tell you and show you a few awesome recipes cooking chicken in the oven. Chicken baked in the oven looks so appetizing that it can be served on festive table as a main course, or just on an ordinary day for dinner with the family.
Absolutely anyone can cook chicken in the oven, and do it perfectly the first time. Cooking does not take much time, and the hostess can easily prepare it quickly if there is a sudden influx of guests.
This is the recipe I use most often, and I advise you to try it too. As a result, you can look at the photo, you get the most tender amber chicken with a crispy juicy crust. You will smell this delicious smell when you are 100 km away from a roasting chicken. Inside, every piece of meat is imbued with the aroma of spices and seasonings. Having taken just one bite, you will forget about where you are, having received heavenly pleasure...
Yes, I'm just crazy about this recipe))
Ingredients:
- chicken 2 kg
- spices (salt, pepper, paprika, oregano)
- vegetable oil 1 tbsp.
- butter 100-150 g
- soy sauce 2 tbsp.
- beer 50 ml
- 3 cloves garlic
- barberry 1 tbsp.
Preparation:
1. Wash the chicken, cut out the oil glands from the tail and remove excess fat.
2. Now squeeze the garlic into the bowl with the spices. And mix all this with butter at room temperature until smooth.
3. Distribute the spice oil in a thin layer under the skin over the entire surface of the body (or wherever you can reach).
Then brush the entire chicken with vegetable oil to make it easier to rub in the spices later. And then rub the remaining half of the spices over the chicken.
To make the chicken tasty on all sides, add barberries and spices with butter inside the carcass.
4. Place the chicken in the sleeve and tie it on one side only.
Try to squeeze out as much air as possible from the sleeve.
Meanwhile, mix soy sauce and beer and simply pour this mixture into your sleeve. Then tie the other end.
5. Leave to marinate for 2-3 hours, periodically turning over and doing a light massage.
6. Now all that remains is to put our chicken in the oven for about 1.5 hours at 180 degrees.
Cooking time depends on your oven and the size of the chicken. Don't forget to monitor the process periodically.
If suddenly your crust doesn’t turn out crispy, you can remove the sleeve at the end and fry until amber crust.
Here's the beauty you'll get in the end. Be sure to try it, I recommend it!
Whole baked chicken with country style potatoes
In Vitaly’s video from the “Pokashevarim” channel, you will learn how to cook potatoes and chicken in a country style. You probably won’t have any questions with chicken, but with potatoes you’ll have to tinker. And I recommend seeing clearly how the author of the video prepares it.
Ingredients:
For chicken
- Chicken - 1 piece
- Vegetable oil – 70 ml
- Salt – 1 teaspoon
- Garlic – 4 pieces (it is better to use powder)
- Mustard – 1 teaspoon
- Paprika – 1 teaspoon (for color)
- Dried rosemary – 1 teaspoon
For potatoes:
- Potatoes -1 kg
- Paprika – 1 teaspoon
- Marjoram – ¼ teaspoon
- Turmeric – ½ teaspoon
- Coriander – ½ teaspoon
- Dried garlic – 1 teaspoon
- Vegetable oil
- Pepper
Cooking chicken with potatoes in a baking bag according to a simple recipe
My family and I love this recipe. Not only does the chicken turn out perfect, but the potatoes and carrots turn out so tasty that my family instantly grabs them. I really hope that you and your family will also like this recipe.
Ingredients pick as many as you need, you won’t go wrong:
- chicken
- potato
- olive oil
- pepper
- paprika
- carrot
Preparation:
1. First you need to prepare the marinade. To do this, mix salt, pepper, paprika and olive oil.
2. Wash the chicken and dry it well with a paper towel. Also remove all excess, especially the butt.
4. Peel the potatoes and carrots. Cut the potatoes into large cubes and the carrots into a puck. Throw them into a bowl and mix with the remaining marinade.
You can add garlic if you like.
5. Place the potatoes and carrots in a baking bag (or in a sleeve).
Distribute everything evenly for simultaneous cooking every piece.
7. Place in a preheated oven at 180 degrees for 1-1.15 hours (depending on the size of your chicken).
After the allotted time, if you want the chicken to have a golden crust, you can put it in the oven for 5-10 minutes. And hurray, the chicken is ready! Bon appetit!
Whole chicken in a can is crispy on the outside and juicy on the inside.
Yes, yes, you didn’t think so, on the can. I myself learned about this method not long ago, and since then I have been practicing it in my kitchen. There is absolutely nothing wrong with this, nothing will happen to the can (unless it is plastic, of course), nothing will explode.
I was also afraid at first, but in vain. Thanks to the can, the chicken turns out to be just very juicy, completely saturated with all the spices and in the end tastes like grilled chicken. Believe me, it turns out very tasty. Don't be afraid, but take it into account. And use this recipe.
Ingredients:
- chicken (washed and dried)
- chicken spice mix
- dry garlic
- ground black pepper
- black allspice peas
- Bay leaf
- jar of water
Preparation:
1. First you need to wash and dry the chicken thoroughly, removing all excess.
2. Then rub with spices (salt and your favorite store-bought seasoning) on all sides, as well as inside.
3. Leave the chicken to marinate room temperature(You can’t leave it in the heat in summer).
If you are preparing it in advance, you can wrap it in a towel or cling film and put it in the refrigerator for several hours.
4. After everything has been marinated, you need to take a low jar with a narrow neck so that the chicken sits well on it and fits in the oven.
5. Add bay leaf and black allspice peas to a jar of water.
Don't save money, because... the water will evaporate with the aromas of the spices, the chicken will absorb more and it will turn out tastier.
6. Take the dishes. Place the chicken, the skin where you cut off the neck, prick it with a toothpick so that the vapors with spices that will come out of the jar are concentrated inside the chicken, and it is saturated with aromas.
Lifehack: To make it easier to remove grease from dishes later, sprinkle salt on the dishes.
7. Place it in a cold oven and cook at 180 degrees for 1.5 hours
To make the crust crispy and golden brown, raise the temperature to 230 degrees in 10 minutes.
I wish you all successful cooking and Bon appetit!
Grilled chicken in the oven for the holiday table
This time I will show you a recipe that results in very tasty, juicy and flavorful chicken. Thanks to the lemon leaves and rosemary sprigs, the chicken acquires an exquisite, fresh taste. I think you'll like it. All this is being prepared on electric grill mode in the oven, but don’t be upset if you don’t have it. Eat great alternative! At the end of the recipe I will share it with you.
Ingredients:
- chicken (I took about 1.4 kg)
- olive oil 2-3 tbsp.
- spices (1 tsp: paprika, dried garlic, coriander; 1.5 tsp salt, 0.5 tsp dried thyme, dried oregano; 1/4 tsp turmeric, chili flakes)
- rosemary branch
- lemon leaves
- a few cloves of garlic
- ground black pepper
1. Marinade: grate the garlic into a bowl on a fine grater and add 2-3 tablespoons olive oil. Pour all the spices into a bowl and stir. You can add black pepper if you wish.
2. Now the washed, cleaned chicken needs to be “bathed” in the resulting aromatic mixture.
Don't forget to remove the oil glands from the ponytail, otherwise they will spoil the taste.
3. Rub it thoroughly with marinade, outside and inside. I highly recommend putting a rosemary branch and lemon leaves inside.
4. Then wrap the wings behind the back and tie the legs so that nothing dangles. Leave it to marinate for an hour.
5. All that remains is to put it in the oven... Usually for the first 20 minutes I cook in grill mode at 200 degrees, then I remove the grill mode and turn on the top and bottom of the oven for 20 minutes, then turn on the grill mode again for about 15-20 minutes. The end result is something like this (photo below):
I cooked it on an electric grill. If you don't have it, then:
Take a baking sheet and place a wire rack on top of the baking sheet. Place the chicken on the grill. This turns out to be approximately the same as on an electric grill, because... chicken does not swim in its own juice.
Step 1: Prepare the chicken for baking.
If necessary, defrost the chicken first. To do this, remove it from the refrigerator and leave it at room temperature for several hours so that it thaws properly. In this case, it must be placed in some container, as it will drain. To speed up the process, the carcass can be placed in a bowl of cold water or use force microwave oven in the “Defrost” mode. Then wash the chicken thoroughly, both outside and inside. We remove all remnants from cutting it. We clean the remains of small feathers. To do this, you can tease her a little over an open fire.Step 2: Prepare the marinade.
Combine all the ingredients in one bowl: finely chopped garlic, dry mustard, table salt, ground red and black pepper, mayonnaise, juice of half a lemon. Mix all this thoroughly until a homogeneous mass is obtained. Step 3: Marinate the chicken.
To get a pleasant and aromatic taste Our chicken needs to be properly marinated. To do this, it needs to be well lubricated with marinade both outside and inside. Leaving no place unattended so that the entire chicken carcass is covered with a homogeneous mass. You can also add it to the chicken for flavor. 2-3 leaves bay leaf and a few slices of lemon. Transfer our chicken to a deep bowl and pour in the rest of the marinade. Cover with a lid. If we do not have a suitable container, we can use plastic bag, which needs to be tied tightly, after placing the chicken there. We send our dish to a cool place. If it's summer and there's no one cool place, That You can put the chicken in the refrigerator on the bottom shelf away from the freezer. Step 4: Bake the chicken.
Preheat the oven to temperature 180-200 degrees Celsius. Pre-grease the baking sheet with vegetable oil. Place baking foil in the center, it should exceed the baking tray by 2-3 times by size. Place the chicken in the center of the baking sheet, back up. Wrap our chicken tightly in foil. It is imperative that the entire carcass is covered with foil to avoid burning and premature browning. We will bake the bird for at least one and a half hours. at a temperature of 180-200 degrees. The time for baking the chicken should correspond to its weight. The greater the weight, the longer we have to keep it in the oven. At heavy weight poultry, the baking process can be increased to three to four hours. After an hour and a half has passed, unwrap the foil and pierce the thickest part of the bird. Clear-looking juice should flow out. In this case, grease the top of the chicken with sour cream or mayonnaise and send it back to the fryer. Let it brown and acquire golden crust. If it comes from our carcass pink juice, which means it is not completely ready yet, you should wrap it back in foil and bake for at least another half hour. This is necessary so that we do not eat undercooked meat. Step 5: Serve the chicken browned.
You can decorate our chicken with potatoes, vegetables, herbs, which will also serve as a side dish for the meat. You can also complement the dish with various sauces to suit your taste. Food should be served at the table large dish. And immediately during the meal, divide it into portioned pieces sharp knife with a long blade. Enjoy your meal! Simple and pretty convenient way. Does not require special cooking skills. Distinctive feature This recipe is the time of preparation and the small participation in it of the direct person who cooks. Therefore, having set the chicken to cook, you can go about your business or prepare other dishes, if we're talking about about the holiday menu.
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