Chicken in the oven is prepared according to different recipes and with many options from available products, that is, all the ingredients can easily be purchased at almost any grocery store. You can cook baked chicken on an electric grill, in the microwave, you can bake chicken in the oven on a baking sheet and in a special sleeve, with vegetables and fruits - everything is tasty, satisfying and always looks appetizing.

The range of culinary dishes made from chicken is quite extensive, but chicken baked in the oven is a festive dish with a family accent, at which you can see a richly laid table and a friendly family with relatives. Our topic today is simple recipes how to bake chicken in the oven.

Cooking chicken in the oven according to our recipes and with a whole range of different devices is within the capabilities of even a novice housewife, not to mention experienced home cooks.

For this work, special forms for baking chicken carcasses, aluminum foil and parchment are suitable, which can be used to cover a baking sheet or wrap for baking; sleeve made of polymer film, allowing you to bake both a whole chicken carcass and parts without adding fat - in its own juice, preserving the aroma of all ingredients.

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

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

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

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

Ingredients for preparing chicken baked in the oven

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

A simple recipe for chicken baked in the oven

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

Ingredients:

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

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

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

Homemade recipe “chicken in the oven in foil”

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

Ingredients:

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

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

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

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

Recipe for chicken and potatoes baked in the oven

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

Ingredients:

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

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

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

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

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

Ingredients:

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

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

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

Original recipe for chicken in the oven with vegetables

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

Ingredients:

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

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

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

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

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

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

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

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

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

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

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

A whole chicken carcass cooked in the oven will decorate even a holiday table. The beauty of this dish is its richness and quantity. After all, one chicken can feed a whole company. And if you add vegetables to it, you get an excellent solution for a side dish. But in order for both the taste and appearance of the carcass to be ideal, it is important to know the secrets of choosing and preparing poultry. How to cook chicken in the oven? We'll tell you!

5 secrets of delicious chicken with photos

The delicate taste of the dish is guaranteed if you carefully choose the carcass. Only fresh meat will be soft, juicy and expressively aromatic. When purchasing, pay attention to medium-sized birds, weighing up to 1.5 kg. They do not have a thick layer of fat, and the meat itself has a higher nutritional value. The calorie content of stewed and baked chicken in the oven, in this case, will be minimal (about 190 Kcal per 100 grams of weight). And the benefits and pleasure are enormous.

You will be pleased with the rich taste of the dish prepared taking into account our recommendations.

1. Choose a fresh carcass with an even skin color. It should be pale yellow or slightly pinkish in color. The protruding fat should be white, the tissues should be elastic (when pressed, they quickly return to shape). The smell is slightly sweet, without an unpleasant amber.
2. Baking chicken in the oven should take place in a special container. If you have an old cast iron skillet left over, this will work perfectly. The ceramic container also heats up evenly and retains heat well. Forms made of glass and thin metal will be less successful. In the latter, the meat often burns. You can also purchase a special stand in which the baking process occurs vertically. This allows the fat to drip down, allowing the crust to dry out well.
3. How long to bake chicken in the oven depends on its weight. Cooking may take some time. On average, it is enough to provide 40 minutes for each kilogram of weight. The temperature of frying chicken in the oven should be 180-200°. That is, a bird weighing 1.5 kg will cook in 1 hour. Parts of the same size carcass, for example, only drumsticks or only thighs, are cooked much faster. You can cook half a chicken in the oven in 30-35 minutes. Half the chicken is cooked in the oven, it also turns out very aromatic and tasty.
4. To get a rich, crispy crust, the temperature of the chicken in the oven will need to be varied. First, set the maximum for 30 minutes so that the crust “sets.” And the remaining time is baked at 200°. How long to cook the chicken in the oven in this case, you need to determine using a kitchen thermometer or visually. The thermometer is inserted into the thickness of the breast and thigh. These parts are considered ready if their temperature is 70 and 80 degrees, respectively. If you don't have a thermometer, a toothpick will help. Pierce the meatiest part of the carcass with it. Light juice will indicate that the dish can be removed from the oven.
5. Chicken baked in the oven will be evenly juicy if you place pieces of butter under the skin on the breast. This part of the carcass does not have a fat layer, so it usually turns out dry when roasting the whole bird.

To ensure that the chicken cooks evenly, you need to turn it regularly. Place it in the oven on its side. After 15 minutes, turn it over to the other side, and after another 15, place it breast side up. Baking on a wire rack will provide a similar result. In this case, there is no need to turn the carcass over, but you should place a form under the grill to collect the fat.

Turkish step-by-step recipe with sour apple

You can fry the chicken with sour apples for the second course. This recipe for chicken in the oven is good because the bird is cooked at the same time as the side dish. It is, of course, made from vegetables, so it turns out tasty, satisfying and healthy. The dish will turn out no less tasty if you fry it in an electric oven on a sheet pan. Chicken baked on a tray quickly.

You will need:

• whole trigger - 1 pc.;
• onion - 5 heads;
• potatoes - 5 tubers;
• carrots - 3 pcs.;
• apple - 1 pc.;
• mustard - 2 tbsp. spoons;
• lemon juice - 2 tbsp. spoons;
• parsley and thyme - 20 g each;
• garlic - 2 cloves;
• sugar - teaspoon.

Preparation

1. Rinse and dry the carcass, rub with pepper and salt inside and out.
2. Place the whole apple inside.
3. Mix mustard with lemon juice, add garlic and sugar. Grease the bird with the sauce and place in the pan.
4. Cut the vegetables into medium-sized pieces, chop the greens, mix.
5. Place the side dish around the carcass and cover with a lid or foil. It will fry and smoke quickly in foil.
6. Bake at 200° for 30 minutes with the lid on, then remove it and bake until the meat is done.

If you plan to stuff the bird with a side dish, it is better to put the already prepared filling inside, otherwise it will remain raw. The cooking time for chicken in the oven does not change.

New flavors for your dish

Every housewife has her own recipe for baked and stewed chicken in the oven. Popular techniques for preparing it in a jar, into which water, broth or beer are poured. And on salt, which always provides a golden color to the chicken crust.

By baking chicken with salt, you really get a beautiful carcass. But the skin will taste “rubbery”, since it “tanns” during the cooking process. A truly crispy crust will be ensured by proper breading or brushing the skin with melted honey.

We offer you new solutions on how to bake chicken in the oven. And introduce your loved ones to the original tastes of a familiar bird.

With lemon and garlic. Step by step recipe

The addition of lemon gives the meat a touch of freshness, and garlic gives it a refined aroma and that very bitterness that we especially appreciate in grilled chicken.

You will need:

• chicken carcass - 1 pc.;
• lemon - 1 large;
• garlic - 6 cloves;
• pepper, salt;
• thyme - 2 sprigs.

Preparation

1. Cut the garlic into “petals” and the lemon into thin slices.
2. Rub the meat with pepper and salt, place part of the lemon and thyme inside.
3. Cover the outside of the chicken with lemon and garlic, wrap with foil, shiny side inward.
4. Bake at 180°.

Breaded

Chicken can be breaded. This recipe uses breadcrumbs and garlic for breading, which makes the dish flavorful and the crust deliciously golden. The chicken should first be cut into portions.

You will need:

• chicken - 1 pc.;
• breadcrumbs - a glass;
• garlic - 1 tbsp. spoon (dry or fresh);
• eggs - 2 pcs.;
• pepper and salt;
• butter - 200 g.

Preparation

1. Mix finely chopped garlic with finely ground breadcrumbs.
2. Beat the eggs in a large bowl with a fork.
3. Rub portions of chicken with pepper and salt, dip in egg mixture and breading.
4. Fry the pieces in vegetable oil over high heat. The crust should become golden.
5. Place them in a baking dish and top with butter.
6. Bake at 200° for 40 minutes.

Now you know how to bake chicken in the oven. You can always serve it with fresh or baked vegetables, leafy greens, and homemade pickles.

To ensure that the chicken in the oven turns out exactly the way you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat won’t be difficult, but what’s the point 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 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. The fat of high-quality poultry is also white, and the meat fibers are uniformly pink in color.

The utensils in which you will cook the chicken also play an important role. To bake poultry with a golden brown crust, it is recommended to use cast iron or ceramic pans - 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 pan, it's best to turn it while cooking to ensure 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 tray is placed to drain the released juice and fat. In this case, the crust on the bird will be evenly browned on all sides, since the chicken will not be in 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. You shouldn't try to increase the baking temperature in hopes of reducing cooking time and speeding up the crust formation process - most likely, this will end with the chicken skin bursting or burning and looking very unappetizing. Remember to place the chicken in the preheated oven and remember that each pound of meat will require about 40 minutes of roasting time. Does your oven have a grill function? Great! The task is greatly simplified - just turn it on 10-15 minutes before the end of roasting the bird.

As for the specific ingredients that will help you make the crust golden brown and crispy, here honey, mustard and soy sauce will come to your aid - they are used to coat the chicken carcass before it is placed in the oven. It is best if the chicken is kept in the marinade of these components for some time - at least 3-4 hours. Spices such as paprika and turmeric can also help you get the desired crust, but it is better to avoid mayonnaise, which is popular among housewives, as it can make the meat tough. The juices released from the chicken can also be used to crisp up the crust - just baste the bird with it periodically while roasting. 5 minutes before cooking, the surface of the chicken can also be greased with a small amount of butter - the crust will be even more delicious. Some chefs also use this secret - they scald the prepared bird with boiling water several times, which allows them to close the pores on the skin and subsequently make the crust crispy.

When your oven-crispy chicken is ready, you should immediately take it out and let it cool. Never leave the chicken in the oven, or cover it with foil in an attempt to keep the dish warm - all this will cause the crust to soften.

One of the easiest ways to prepare crispy-skinned chicken is to bake it on a bed of salt in the oven. In this case, the meat turns out incredibly juicy and tender, and the crust is golden and appetizing. No more ingredients other than salt are required. Don't believe that everything is so simple? Then use our recipe, with which we will begin our culinary selection.

Salted chicken with crispy crust

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

Preparation:
Pour the salt onto a baking sheet and level it to form a layer of about 2 cm. Place the prepared chicken, back down, on the salt bed. There is no need to salt it - during the cooking process, the chicken itself will absorb as much salt as needed. Place the baking sheet with the chicken in an oven preheated to 200 degrees and bake for 45 minutes to 1 hour, depending on the size of the chicken. To check if the bird is done, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake the chicken off any salt stuck to the back, place on a platter, decorate as desired and serve.

Baked Lemon Chicken

Ingredients:
1 chicken,
1 lemon,

3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar,

Preparation:
Mix mustard, adjika, vegetable oil, salt and juice of half a lemon in a bowl. Cut the remaining lemon into slices. Season the chicken with salt and pepper outside and inside, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil to prevent them from burning and tie the legs together. Place the chicken in an oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour the juice over the chicken, then repeat this procedure two or three more times.

Baked chicken with honey glaze

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

Preparation:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the mixture onto the outside and inside of the chicken and leave to marinate for several hours. Place the chicken on a wire rack, place a baking sheet under the wire rack and bake in an oven preheated to 200 degrees for about 50 minutes. After this, take the chicken out, brush it with honey using a brush (if the honey is thick, you need to melt it first) and put it in the oven for another 10-15 minutes until golden brown.

Spicy chicken wings marinated in soy sauce

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

Preparation:
Prepare the marinade by thoroughly mixing all ingredients. Place 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 crispy crust

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

Preparation:
Season the chicken with salt, black pepper and herbes de Provence. Remove the zest from the orange using a fine grater and 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 the oven to 200 degrees. Grease the bottom of the baking dish with oil and place orange slices. Place chicken on top and lightly drizzle with oil. Bake the chicken for about 1 hour, until the juices coming out of 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 cook, stirring, 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 cloves of garlic,
6 tablespoons vegetable oil,
2 teaspoons hops-suneli or turmeric,
salt and ground black pepper to taste.

Preparation:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix the juice and zest with the garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Rub the resulting marinade over the chicken inside and out, place the bird under pressure and marinate in the refrigerator overnight. Before cooking, remove any remaining marinade from the chicken, brush 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 your everyday diet and your holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden brown crust that will excite your appetite. Be sure to save the chicken preparation options we offer in your collection of recipes, and you will always have a dish in your arsenal that will delight your family and guests. Bon appetit!

Among all types of meat, chicken is the most popular option for lunch or dinner, so housewives are often interested in how to bake chicken in the oven. The chicken does not need to be cooked for a long time, marinated or stewed for hours. And there are a lot of recipes for cooking quick and juicy chicken!

The easiest way to cook chicken is to bake it in the oven. This method does not require complex manipulations and retains a lot of useful substances in the meat. The housewife will definitely love baking chicken in the oven, because it’s quick and tasty!

The editors of InPlanet have chosen the 12 best recipes for cooking chicken in the oven!

1 Whole chicken in the oven on a can

Any housewife is interested in the question of how to bake chicken on a can in the oven. The magic recipe is actually not as complicated as it seems at first glance, and the chicken turns out very tender and flavorful!

Ingredients:

• one large chicken;
• mustard 1 tbsp. l.;
• bay leaf 4 pcs.;
• garlic 4 cloves;
• black peppercorns 10-15 pcs.;
• Provencal herbs;
• sour cream 150 ml;

Cooking method:

For canned chicken, it is better to choose a carcass that can fit in the oven. It is better to take 700-1000 ml of the jar and fill it 2/3 with water. Add peppercorns and bay leaves to the water.

Coat the chicken with spices: grated garlic, Provençal herbs and salt, and leave to marinate for a couple of hours. Then carefully place the carcass on the jar and put it in the oven. Be sure to place a tray or bowl under the rack to prevent the fat from the chicken from dripping onto the bottom of the oven.

It is better to tie the chicken itself with twine so that the wings and legs do not take up much space. 10 minutes before cooking, spread the chicken with a mixture of sour cream and mustard and bake until golden brown. That's it, chicken is ready for dinner!

2 Chicken with lemon and garlic

The main secret to cooking delicious chicken is to marinate it thoroughly. There are different marinades, but the most popular are lemon and olive oil. This chicken turns out very juicy!

Ingredients:

• chicken 1.5-2 kg;
• 2 lemons;
• 6 cloves of garlic;
• olive oil 2 tbsp. l.;
• salt, pepper to taste;
• oregano (oregano) ½ tsp.

Cooking method:

Cut the chicken into portions and prepare the marinade. Pour salt, oregano, olive oil, garlic, pepper into the chicken and add lemon cut into small cubes. Leave to marinate for a couple of hours.

Then put the chicken in a baking dish and put it in the oven, preheated to 200 degrees. Bake for about 30 minutes, depending on the readiness of the dish.

3 Stuffed chicken in the oven

For a festive dinner, you can make an unusual version of chicken in the oven and stuff it. Various ingredients are used as filling, but in this recipe - cheese and champignons. Real jam!

Ingredients:

• whole chicken;
• cheese 200 g;
• champignons 600 g;
• garlic 4 cloves;
• fresh rosemary bunch;
• onion 1 head;
• vegetable oil 30 ml;
• salt pepper;
• mixture of oregano, sage and rosemary 1 tbsp. l.

Cooking method:

Grate the garlic, finely chop the rosemary. Mix the oil with a mixture of herbs, add garlic, rosemary, salt, pepper and coat the chicken carcass with the mixture.

Finely chop the onion and mushrooms and fry until tender, cool. Add grated cheese to the filling. Fill the chicken carcass with the resulting mixture and place in the oven at 180 degrees. Bake the stuffed chicken until cooked, periodically basting with the juice that releases.

4 Spicy grilled chicken

Another delicious and popular recipe for cooking chicken is grilling. It can be cooked in several ways, for example, if there is a spit in the oven, then it is ideal to bake the chicken on it. If not, you can simply place the bird on the grill.

Ingredients:

• chicken 1.5-2 kg;
• mayonnaise 2 tbsp. l.;
• spicy ketchup 2 tbsp. l.;
• soy sauce 2 tbsp. l.;
• garlic to taste;
• adjika 1 tsp;
• honey 1 tsp;
• nutmeg 1 tsp;
• chicken seasoning 1 tsp.

Cooking method:

Garlic, adjika, mayonnaise and all ingredients are mixed together and the resulting sauce is coated with the chicken. It is advisable to marinate it overnight, or at least a couple of hours.

Bake the carcass on a spit or rack in the oven for about 90 minutes until the crust is reddish. It is better to preheat the oven to 180 degrees, and then increase the temperature to 220. The chicken turns out spicy and aromatic!

5 Chicken in mayonnaise-soy marinade

This recipe is perfect for a quick dinner. With a simple marinade you can make any chicken meat delicious, be it breast, legs or wings.

Ingredients:

• chicken meat 1 kg;
• mayonnaise;
• soy sauce;
• cumin ½ tsp;

Cooking method:

Preparing this chicken is very simple - cut the meat into portions, mix with the marinade and leave for a couple of hours. Add mayonnaise and soy sauce to taste so that the mixture covers each piece well, add cumin or any seasoning to taste.

Bake the chicken in the oven on a baking sheet or frying pan. The dish turns out light, juicy and not greasy.

6 Chicken with potatoes and cheese

A simple and delicious recipe for a quick dinner - bake chicken immediately with potatoes. And the side dish is provided, and the chicken turns out juicy! And when combined with cheese it’s absolutely delicious!

Ingredients:

• chicken thighs or drumsticks;
• potatoes 1 kg;
• cheese 200 g;
• mayonnaise;
• onion 1 pc.;
• salt, spices, pepper to taste.

Cooking method:

Marinate the chicken with mayonnaise, onions and spices to taste. Cut the potatoes into slices and add salt and pepper. On a greased baking sheet, place a layer of potatoes, a layer of onions and another layer of potatoes.

Place the chicken on top and place in the oven for 40 minutes. Remove the baking sheet and sprinkle the dish with grated cheese, put it back in the oven for 10-15 minutes until done.

7 Chicken chops with cheese and mushrooms

Another way to turn chicken breast into an incredibly tasty dish is to bake chops with mushrooms. You don’t even need to serve a side dish with this dish!

Ingredients:

• breast 2 pcs.;
• champignons or wild mushrooms 400 g;
• sour cream 100 g;
• onion 2 pcs.;
• cheese 200 g;
• salt pepper.

Cooking method:

Finely chop the mushrooms and fry in a frying pan until the moisture has completely evaporated. Add finely chopped onion and fry with mushrooms until golden brown.

Cut the breast into pieces and beat it, add salt and pepper. Line a baking tray with baking paper and place chicken pieces. Place a spoonful of mushrooms on each piece, brush with sour cream and sprinkle with cheese. Bake until done for 30 minutes.

8 Chicken in honey mustard sauce

This version of cooking chicken is very unusual, but gourmets will definitely like it. The taste of the dish is original, and the meat is very juicy! Wings are especially good in this sauce!

Ingredients:

• honey 1 tbsp. l.;
• chicken 1 kg;
• grainy mustard 1 tbsp. l.;
• soy sauce 1 tbsp. l.;
• black pepper 1 tsp;
• garlic 2 cloves;
• seasoning 1 tsp;
• vegetable or olive oil.

Cooking method:

Mix the chicken with the sauce, which we prepare from the listed ingredients. Leave to marinate for 6-8 hours. You can take either a whole chicken or pieces, or wings and drumsticks separately. Bake on a baking sheet or wire rack until bright golden brown.

9 Chicken kebab in the oven

When you really want barbecue, but it’s not the season for fragrant picnics yet, you can make this dish in the oven. Chicken kebab turns out especially good!

Ingredients:

• chicken fillet 1 kg;
• soy sauce 150 ml;
• brisket 200 g;
• garlic;
• red pepper ½ tsp;
• basil 2 tsp.

Cooking method:

Cut the fillet into small portions and place in a bowl. Add soy sauce, garlic, red pepper, basil and mix thoroughly with your hands. Leave for 30-60 minutes.

Cut the bacon into thin strips. Thread chicken and bacon pieces alternately onto wooden skewers and place in a baking dish or rack. Bake our kebab for 50-60 minutes at 200 degrees.

10 Chicken breast under a fur coat

Perhaps, of all the parts of chicken, the breast is the most difficult to prepare. If you bake it incorrectly, it will turn out dry and tasteless. But there is an amazing recipe that will make the breast divine - under a fur coat!

Ingredients:

• chicken breast 1.5 kg;
• sweet pepper 1 pc.;
• tomatoes 2-3 pcs.;
• cheese 250 g;
• garlic 6 cloves;
• flour 1 tbsp;
• mustard 2 tsp;
• mayonnaise 7 tbsp. l.;
• greens (parsley, dill);
• salt, pepper, seasoning for meat.

Cooking method:

Cut the chicken breast into 1.5 cm thick pieces, add salt, pepper, and sprinkle with seasoning. Lightly beat the meat, roll in flour and fry until golden brown.

Cut the tomatoes and peppers into cubes, finely chop the greens, mix and squeeze the garlic into it. Grate half the cheese and also add it to the tomatoes and peppers, add mayonnaise, mustard and salt, mix thoroughly.

Place the chicken fillet on a baking sheet, place the fur coat on top, and sprinkle with the remaining grated cheese. Bake for 20-30 minutes until done.

11 Chicken with potatoes in Greek style

If you are tired of the classic chicken and potatoes recipe, you can prepare a Greek version. This dish is perfect for a holiday table and a regular dinner with the family.

Ingredients:

• potatoes 1.5 kg;
• tomatoes 500 g;
• chicken 1.5 kg;
• feta cheese 250 g;
• olives 150 g;
• bacon 150 g;
• onions 1-2 pcs.;
• garlic 2 cloves;
• turmeric ½ tsp;
• seasoning ½ tsp;
• pepper, salt;
• vegetable oil.

Cooking method:

Cut the potatoes into 3 cm cubes, the onion into half rings, mix the vegetables with salt, pepper, turmeric and vegetable oil. Cut the bacon into strips, mix the chicken with salt and seasonings.

Line a baking sheet with foil, add potatoes and onions, a layer of bacon, a layer of chicken. Place it all in the oven for 30 minutes. Cut tomatoes and feta into cubes. Remove the baking sheet and sprinkle the dish with tomatoes, cheese and olives. Bake for another 20-30 minutes until done.

12 Chicken legs in mayonnaise-garlic sauce

A classic and quick recipe for cooking chicken legs is to bake them with garlic and mayonnaise. This option will please everyone and go with any side dish!

Ingredients:

• chicken legs 1 kg;
• mayonnaise;
• garlic;
• salt pepper.

Cooking method:

Marinate chicken legs in a mixture of mayonnaise, garlic, salt and pepper for about an hour. Place the chicken on a baking sheet and bake for 45-50 minutes at 200 degrees. The meat will turn out very tender and juicy, you can also immediately add potatoes to the chicken - and you don’t need to come up with a side dish!

As you can see, cooking chicken in the oven is quick and easy. This meat does not require special skills from the housewife or a lot of time for cooking. And it always turns out delicious!

Fried chicken has become a favorite dinner dish all over the world, because well-cooked meat can turn the most ordinary table into a festive one.

To perfect your signature chicken, make sure you're not making the most common mistakes of using the wrong cooking method, messing up your cooking routine, or simply choosing the wrong spices.

In today's review, we have collected 6 main tips that will help you get the most out of your meal.

Buy only the best poultry

Don't be afraid to use spices generously

By thoroughly rubbing the chicken with salt and pepper before baking, we not only improve the taste of the meat, but also guarantee golden brown skin. Other additions - for example, ground spices or finely chopped herbs - are at our discretion. But you can easily get bonus points for the taste of the meat by getting creative and stuffing the bird with citrus fruits, whole sprigs of thyme and rosemary, crushed garlic and onion rings - this stuffing will soak the chicken from the inside.

Never bake cold or wet chicken

Before putting the chicken in the oven, give it time to come to room temperature, 35-40 minutes should be enough. Otherwise, the bird will take longer to cook, causing it to cook unevenly. Another common mistake is baking wet chicken. This will result in meat with flabby, stretchy skin. If you need to rinse the carcass, simply pat it thoroughly with a paper towel and move on to the next step.

Select baking method

So, you have two options: bake the chicken longer at a lower temperature or faster at a higher temperature. In order to make the right decision, you first need to determine what type of meat you want to end up with. For a sticky skin with meat that comes off easily, the chicken needs to be simmered in the oven at low temperature for several hours. If you want a crispy crust and tougher meat, then the bird needs to be cooked at high temperatures.

Don't forget to let the chicken sit

We agree that when the aroma of freshly cooked poultry fills the entire kitchen, being asked to wait 15-30 minutes can feel like torture. However, believe me, the result of your expectations will not be long in coming. The fact is that the juices need time to saturate the entire carcass, so after you remove the chicken from the pan, simply place it on a cutting board and let it sit for a while. By this time it will have cooled down enough and you can cut the meat for the table.

Always use chicken fat

Good chicken always produces a lot of fat, which will accumulate on the bottom and sides of the pan during cooking. Experienced cooks call this fat “liquid gold” and use it to fry vegetables. Simply peel and chop the potatoes, onions, carrots and dill and fry in a frying pan using chicken fat and you will get a fragrant, juicy, golden-colored side dish. You can also soak pieces of bread with fat from the bottom of the pan and make delicious crispy toast.

Chicken in honey sauce

Tender chicken with a sweet honey glaze. Serve with new potatoes or vegetables. During cooking, you can add grain mustard to the marinade.

Ingredients:

• Chicken (legs, wings, breast) 500 g
• Honey 8 tbsp. l.
• Garlic 1-2 cloves
• Orange juice 200 ml
• Soy sauce 4 tbsp. l.
• Ginger (grated) 30 g
• Salt, pepper to taste

Cooking method:

1. Take a plate and mix all the ingredients except the chicken. Mix well.
2. Add chicken and mix thoroughly. Cover with film or a lid and refrigerate for 1-1.5 hours to marinate.
3. When you remove the chicken from the refrigerator, stir thoroughly again.
4. Place on a baking sheet (greased) and bake in the oven at 180 degrees for 20-25 minutes, until done. Serve.

Chicken "Tandoori"

Spicy chicken is one of the popular Indian dishes. Diversify your diet and be sure to prepare this unusual and very tasty dish.

Ingredients:

• Chicken 1.3 kg
• Dry chili pepper 3 pcs.
• Garlic 4-5 cloves
• Ginger root 2.5 cm
• Lemon juice 2 tbsp. l.
• Coriander seeds 1 tbsp. l.
• Zira 1 tbsp. l.
• Garam masala seasoning (optional) taste
• Natural yogurt 125 ml
• Salt to taste
• Vegetable oil taste

Cooking method:

1. Beat the chicken thoroughly on both sides.
2. In a dry frying pan over medium heat, fry the coriander seeds and cumin. Grind in a mortar.
3. Add garlic, salt and grind again.
4. Add finely grated ginger root, chili peppers, and Garam masala seasoning. Grind.
5. Add lemon juice and stir.
6. Add yogurt, stir.
7. Coat the chicken with marinade on both sides. Place in a bowl, cover with cling film and refrigerate overnight.
8. Fry the chicken on the grill or bake in the oven at 190 degrees until done.

Chicken in wine sauce

Ingredients:

• Olive oil 1 tbsp. l.
• Chicken 1.2 kg
• Butter 1 tbsp. l.
• Garlic 3 cloves
• Onions 1 pc.
• Bacon 150 g
• Dry white wine 2 glasses
• Chicken broth 1 cup
• Thyme 2 tsp.
• Sour cream 185 ml
• Chopped parsley for filing

Cooking method:

1. Preheat the oven to 180 degrees.
2. Season the chicken with salt and pepper.
3. Heat oil in an ovenproof skillet over high heat.
4. Add the chicken, skin side down, and cook until golden brown. Turn over and cook for another 1 minute. Remove chicken from pan. Drain excess fat from pan.
5. Reduce heat to medium. Melt the butter. Add chopped garlic and finely chopped onion. Cook for 3 minutes.
6. Then add the bacon. Fry until golden brown.
7. Pour in the wine. Bring to a boil. Cook for 2 minutes.
8. Pour in the broth. Add the thyme and return the chicken skin side down to the pan. Cover the dish with a lid or foil.
9. Place the pan in the oven for 60 minutes.
10. Then remove the lid and bake for another 15 minutes.
11. Salt and pepper. Add sour cream. Stir.
12. Garnish with parsley and serve with your favorite side dish.

Chicken with tarragon and lemon

Fragrant chicken with lemon will become a true decoration of the table. To diversify its taste, add tarragon and lemon.

Ingredients:

• Chicken 2 kg
• Olive oil 1 tbsp. l.
• Salt, pepper to taste
• Tarragon 10 sprigs
• Lemon zest 1 tbsp. l.
• Garlic 3 cloves
• Fennel 2 pcs.
• Dry white wine 1/2 cup
• Chicken broth 1/2 cup
• Lemon slices for garnish

Cooking method:

1. Preheat the oven to 200 degrees.
2. Cover a baking tray with baking paper.
3. Pat the chicken fillet dry with paper towels. Season with salt and place on a baking sheet.
4. Disassemble the broccoli into florets and mix with 1.5 tablespoons of olive oil and salt. Stir and place on a baking sheet next to the chicken.
5. Cut the bell pepper into thin slices. Toss with the remaining olive oil and also place on a baking sheet.
6. Bake the dish in the oven for 15-25 minutes.
7. Prepare the sauce. Mix peanut butter, soy sauce, rice vinegar, honey, lime juice and water. If desired, warm the sauce over low heat for a few minutes.
8. Before serving, sprinkle the dish with sesame seeds and green onions.