Meat dishes can be very diverse, made from pork, beef, lamb and other products. However, what could be more tender than a juicy and tender piece of baked chicken?

Chicken in the oven: general principles and cooking methods

Chicken meat has always been very popular. This is due to a number of reasons. First, it is affordable. To date, this is one of the important arguments. Secondly, it is easy and quick to cook. Dinner with such an ingredient can be on the table in 30-40 minutes. Thirdly, a chicken dish is suitable for everyone - from young children to women who are on strict diets. No wonder this particular product is the first children's meat complementary foods; dietary broth for patients is cooked from it.
It is the baked bird that retains its beneficial properties and has an amazing taste. It is not as fresh as boiled, but not harmful and not greasy, like fried. Cooking in the oven in its juice, it becomes juicy, fragrant and tender. And if you show imagination and experiment with recipes, accompanying ingredients and sauces, you can get a new original product that will delight your guests at the festive table.

Chicken in the oven: food preparation

You can bake chicken in different ways. It can be a whole carcass or divided into parts. When choosing it, pay attention to the appearance and smell - a fresh bird has a pleasant pink color and moist skin.
When you have decided how and according to what recipe you will cook the meat, you need to prepare it. If the recipe involves pre-marinating, then soak the entire carcass or its individual parts in the marinade. To make the meat even softer, you can leave it in kefir for several hours - this is an excellent marinade for poultry. Also a good option would be herbs with soy sauce or any other marinade you choose.
In case you start cooking without pre-treatment, you need to rinse everything thoroughly. If it's a whole chicken, gut it. Dry everything with paper towels. Now you can proceed directly to cooking.

Recipe #1: Whole Chicken in the Oven

This is the most simple and low-component recipe. But, despite the simplicity, the meat in this case turns out juicy, and the crust acquires a beautiful golden color and a pleasant crunch.

Components:

• 1 large chicken;
• 2 tablespoons of mustard;
• 1 tablespoon of honey;
• 1 head of garlic;
• salt, a mixture of peppers.

Cooking:

1. Salt and pepper the prepared carcass (washed and dried). This should be done both outside and inside the bird, as well as under the wings.
2. Combine mustard with honey and squeeze garlic into this mass through a press. Mix all.
3. Rub the carcass with this mixture.
4. It is better to leave it in this form in a cold place. But if you don’t have time, don’t worry, the meat will come out delicious without prior marinating.
5. Send it to the oven, preheated to 180 degrees, on a greased baking sheet. The baking time depends on the weight of the bird itself. As a rule, it is 60-70 minutes.
6. During baking, it is necessary to periodically water the chicken with the resulting juice. So your dish will come out juicy.

Recipe #2: Foil Chicken

In foil, the meat cooks faster and becomes much softer and juicier due to the fact that it is baked in its juice and steamed.

Components:

• 1 medium chicken;
• a mixture of herbs and spices for cooking poultry dishes;
• 1 tablespoon of vegetable oil;
• 1 head of garlic;
• salt to taste.

Cooking:

1. Pre-marinate the meat in herbs and spices. It is advisable to do this at night. Rub your carcass with a mixture of spices diluted with vegetable oil and squeezed garlic. Leave for several hours in the cold under cling film.
2. Sprinkle with salt before baking. You do not need to salt it in advance - during the time of infusion, the salt will draw out all the juice from the meat.
3. Wrap your chicken in several layers of foil and place on a baking sheet.
4. Preheat the oven to 180 degrees and put it in there for 50 minutes.
5. After the time has elapsed, check the readiness of the meat by piercing it with a fork. If the fork goes in well, and clear juice flows from the puncture points, it is ready.
6. Add the temperature to 200 degrees and put the carcass without foil for 10 minutes to brown it.

Recipe number 3: Chicken with vegetables in the oven

Vegetables go well with dietary poultry meat and are an excellent, satisfying and healthy dish.

Components:

• 1 medium carcass;
• 3-4 medium tomatoes;
• 2 sweet peppers;
• 2-3 medium bulbs;
• 1 head of garlic;
• 75 ml soy sauce;
• salt, allspice, red pepper to taste.

Cooking:

1. Cut the carcass into parts - wings, legs, thighs, breast.
2. Place them in a large bowl or saucepan. Pour in soy sauce, vegetable oil, add salt, allspice and red pepper, garlic.
3. Cut the pepper into thick strips, onion into half rings, tomatoes into medium-sized slices. Transfer all vegetables to a bowl with meat. Mix everything well and let stand for 2 hours. If possible, more is possible.
4. Grease a baking sheet with oil. Put on it the whole mass of meat with vegetables. Cover the baking sheet with foil and put in the oven, preheated to a temperature of 180 degrees, for 40 minutes.
5. After this time, remove the foil and leave for another 10 minutes to brown the dish.

Recipe number 4: How to cook chicken and potatoes in the oven

Such a dish is a full dinner with a ready-made side dish.

Components:

• 1 chicken carcass;
• 7-8 large potatoes;
• 2 tablespoons of vegetable oil;
• 1 tablespoon ground paprika;
• salt, spices, pepper to taste.

Cooking:

1. Cut the carcass into pieces. Separate the wings, drumsticks, thighs, breast pieces. Rub all this with spices, pepper, 1 tablespoon of ground paprika and set aside.
2. Peel potatoes, rinse, cut into half rings. Salt, pepper, mix with 1 tablespoon of paprika and vegetable oil.
3. On a greased baking sheet, spread the potatoes in a single layer. Lay the meat pieces on top of the potatoes.
4. Send the baking sheet to the oven, heated to 200 degrees, for 20 minutes.
5. After 20 minutes, remove, turn the potatoes over and set aside for another 20 minutes.
6. When the dish is ready, you can sprinkle it with fresh chopped herbs.

Recipe number 5: Chicken legs in the oven

This recipe conveys not only bright colors of taste, but also all the usefulness of chicken meat. The dish is soft, juicy and aromatic.

Components:

• 6 chicken drumsticks;
• 1 tablespoon of mustard;
• 4 tablespoons of sour cream;
• salt, herbs, pepper to taste.

Cooking:

1. Prepare the chicken legs by washing and drying them well.
2. Prepare the dressing in a separate bowl. To do this, combine sour cream with mustard, add salt, pepper, herbs to taste. Mix it all well.
3. Coat each leg with the mixture and lay them on a baking sheet greased with vegetable oil. Take a baking dish with high sides. During heat treatment, the meat will release a lot of juice, which, mixed with sour cream, will give a large amount of liquid.
4. Bake at 180 degrees for 30 minutes.
5. The finished dish can be served with sour cream sauce, which is formed as a result of baking.

Recipe number 6: Chicken in the sleeve in the oven

Sleeve for roasting - a godsend for housewives. In it, the product acquires such a desirable juiciness due to the vacuum in which it is cooked, retaining all the beneficial properties and aromas.

Components:

• 1 small hen or chicken;
• 4-5 green apples;
• spices for poultry dishes;
• 3 tablespoons of tomato sauce;
• salt pepper.

Cooking:

1. Rub the prepared carcass with salt and pepper.
2. Mix the spices with tomato sauce and coat the chicken (chicken) with this mixture both outside and inside.
3. Cut the apples into slices, cut out the core, remove the ponytails. Stuff the carcass with apples - how much will go in.
4. Put the chicken (chicken) and the remaining apples on top in the baking sleeve.
5. Pin the ends of the sleeve. Make small cuts in it yourself so that the bag does not burst during the baking process.
6. Put the sleeve with the contents on a baking sheet and bake at 200 degrees for 20 minutes. Then it must be reduced to 180 degrees and leave the dish there for another 30 minutes.
7. The juice formed in the sleeve can be served as a sauce.

Recipe #7: Oven Chicken Thighs in Soy Honey Sauce

This recipe is applicable not only to these parts of the bird. So you can cook the drumsticks or the whole carcass. As a result, you get a sweetish taste of the dish and a crispy crust.

Components:

• 6 chicken thighs;
• 50 g soy sauce;
• 1 tablespoon of honey;
• 0.5 teaspoon ground ginger;
• salt pepper.

Cooking:

1. A few hours before baking, rub the thighs with some of the honey and leave in the refrigerator.
2. Just before putting it in the oven, season with salt and pepper. Do not add too much salt - remember that soy sauce is quite salty, and the dish may turn out overly salty.
3. Place on a deep baking sheet greased with oil, pour a stack of clean water into it and cover with foil on top.
4. Put in the oven, preheated to 180 degrees, for 30-40 minutes.
5. Prepare the dressing by mixing soy sauce, remaining honey and ginger.
6. After the time has elapsed, remove the foil, drain the meat juice.
7. Coat each piece with the mixture and place the baking sheet for another 5-7 minutes in the oven, raising the temperature to 220 degrees.

There are some practical tips to help your dish turn out perfect.

1. After washing, dry the pieces or the carcass - this way you will get a crispy crust, and not a wet, sprawling white skin.
2. Place the tray in the preheated oven. This will greatly speed up the cooking process.
3. Do not keep the finished dish in the oven after the end of the baking time. In this position, the meat dries up.
4. The optimum temperature for roasting poultry is 180 degrees. The temperature is set higher only in order to brown the crust.
5. Do not salt the marinade if you pre-soak the carcass in it. The salt will draw out the juice and the dish will be dry.
6. Do not start cooking with semi-thawed ingredients. Thus, you doom your product to failure - it will come out tasteless and tough.
7. If you have homemade chicken, the cooking time can be increased by 20-30 minutes.
8. The juice released during baking can be an excellent dressing for a side dish. It will emphasize the taste of the finished meat dish and enhance the impression of it.

Fried chicken is one of our most popular and deservedly loved dishes.

To fry a chicken deliciously, it is enough to know a few secrets, but to cook it correctly, according to the laws of a healthy diet, some skill is required.

You can fry chicken in the oven, in a pan, in a slow cooker, with potatoes. You can fry a whole chicken, or you can fillet, pieces, thighs, wings. And this must be done without fail tasty, so that it turns out with a real crust and a minimum of calories and cholesterol. How to achieve this?

* Suggested fried chicken recipe also includes chicken sauce and marinade.

How to fry chicken in the oven with a crust

What you need: 1 chicken, butter, onion, celery, carrot, salt and pepper. Cooking twine, baking sheet, oven wire, foil, paper towels.

The required cooking time for fried chicken in the oven is up to 1 ½ hours (depending on size), the baking temperature is 210 degrees Celsius.

Cooking order:

1 If you bought whole chicken from the market, start by removing the neck and giblets (heart, stomach, liver). Then thoroughly wash it inside and out and pat dry with paper towels.

2 Brush the chicken inside and out with butter, then season with salt and freshly ground black pepper, inside and out.

3 For good health! Prepare cooking twine. The main secret to properly roasting chicken in the oven is to use twine. It would seem that it is not necessary to do this, but it is the tying of the bird that allows it to bake evenly, and allows the internal fat to turn into “your own juice”, safe for health, which has less bad cholesterol.

4 Coarsely chop about half an onion, one stalk of celery and one carrot. Place a baking sheet with a mesh (or just a mesh) in the oven. Arrange the chopped vegetables on the oven rack and lay the chicken breast-side up on them.

5 Roast the chicken for 1 hour to 15 minutes (depending on size), or until a thermometer placed in the chicken thigh reads 75°C. (But don't poke too many holes with the thermometer if you don't want the juice).

6 Remove the wire rack from the oven and transfer the roasted chicken to a clean cutting board. Cover it with foil and leave for 10 minutes.

7 Remove excess grease with paper towels. You will see that the crust turned out very beautiful and ruddy. It can be discarded by simply carefully cutting it with a knife.

8 You can fill the bird with fresh herbs or dry aromatic spices. Thyme, rosemary, and marjoram are good choices, but even parsley and basil will give the chicken a unique flavor.

9 Cut a couple of lemons or oranges into slices, mix them with dill and stuff chicken with them (or fry it on them). But remember that no matter how you do with them, you don’t need to eat them, they are only good for adding flavor.

10 For extra juicy chicken, rub some butter under the skin before placing it in the oven.

11 You can add a few peeled garlic cloves to the vegetable mixture (carrot-celery-onion).

12 Don't worry about hydrating the chicken. Some housewives are sure that they should spray the chicken with water from time to time, and for this they open the oven periodically. 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 put slices of bread on the bottom shelf - they will drip fat from the bird, and this way you get delicious toasted slices - chicken bread.

14 For health! If you want to make diet fried chicken, try marinating it for at least an hour before placing it in the oven. Marinades will minimize the carcinogens that are inevitable when frying.

Oven fried chicken with mustard

The original delicious mustard-crusted fried chicken recipe is a win-win option for the New Year's table. It can be served as an independent dish, or in combination with any side dish.

Ingredients:

• chicken carcass weighing about 1.5 kg
• mustard - 3 tbsp. l.
• mayonnaise with a fat content of 67% - 2 tbsp. l.
• cumin - 0.5 tsp
• vegetable oil
• ground black pepper, salt

Cooking method:

Preheat the oven to 180° C. Wash and dry the chicken carcass. In a deep bowl, mix mustard, mayonnaise, ground black pepper and cumin. Rub the chicken with salt and coat the outside and inside with the mustard mixture. Grease a baking sheet with sunflower oil, put the chicken on it. Drizzle a little vegetable oil on top.

Bake the chicken in the oven for about 2 hours until golden brown.

Easy marinade for fried chicken

This is a brine without vinegar. You will need salt, sugar and a couple of simple spices. And a pot that will fit your chicken.

For a small chicken 1.5 - 1.8 kg, 1 liter of cold water is enough, 3-4 tbsp. l. salt and half a glass of sugar. Mix everything until dissolved, then add a tablespoon of allspice (whole) and a tablespoon of black peppercorns.

Bring liquid to a boil, remove from heat and let cool completely. When the brine has cooled, pour four cups of ice cubes into it to completely cool the liquid.

Now you can add meat. You may need to use something heavy to press down on the bird to keep it under the marinade all the time. Cover the pot and refrigerate for 8-24 hours.

Before frying the chicken, rinse it of brine under cold water and wipe it dry with a paper towel. Do not use brine.

Here are some more marinade recipes:

To make fried chicken even tastier, you can pour chicken sauce over it, already cooked.

For more information on how to make chicken sauce, + a few signature recipes, read.

Another recipe for chicken sauce

Cook it in a deep skillet over medium heat. Drain any remaining fat from the chicken, add two cups of chicken broth and simmer until its amount is reduced by about a third. To thicken the sauce, dissolve 2 tablespoons cornstarch in 2 tablespoons. l. cold water (you just made the so-called sludge) and send to the pan. Bring the mixture to a boil, lower the heat and simmer for a minute until it thickens. Then strain it through cheesecloth, salt and pepper. The sauce is ready.

How to fry chicken with potatoes

It's delicious to make in the oven. There is only 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 roasting the drumsticks, you can whole) and rub with salt and pepper to taste. Place them on a baking sheet. Arrange coarsely chopped potatoes around. Pour everything with lemon juice and olive oil, but a little (only for greasing the baking sheet), as your fat will be enough. Sprinkle with dry oregano, basil and garlic. Roast the chicken and potatoes in the oven for 1.2 hours: 40 minutes on each side. Potatoes also need to be turned over.

How to fry chicken in a pan

The frying time for chicken in a pan is shorter than in the oven. It can also be marinated ahead of time. In general, the principles are the same as for roasting in the oven. The peculiarity is that:

• No need! close the lid of the pan

Cooking in a skillet is perfect- chicken pieces in a delicious crust (pieces fall out in various mixtures).

But at the same time, we must remember that even very tasty fried chicken meat in a pan will never be as juicy and crispy as cooked in the oven.

And here's another one for the sake of completeness.

To prevent fried chicken from getting dry

Experienced housewives recommend dipping chicken pieces in a mixture of eggs and milk, and then roll in breadcrumbs. Another way is to bake in the oven in a sleeve or foil, the fire is strong (but you don’t need to open the oven door). Then the chicken will be moistened with its own juice, which will have nowhere to go. Agree, the latter is especially true if you fry the whole chicken. For other recommendations, see Secrets and Tricks on how to fry chicken deliciously above.

One of the most beloved and widespread home-cooked dishes in the vastness of Russia, oven-baked chicken is distinguished by an unusual variety of cooking recipes. And such popularity of this dish is not in vain, because even cooked in the simplest way, for example, baked on a layer of coarse salt, the chicken always turns out to be extremely tasty, soft and juicy inside, with a delicious crispy crust. And if you put a cut lemon inside the chicken or bake it on a pillow of vegetables and herbs? And if you rub it with fragrant spices and pour it over during frying with delicious sauces and chutneys? And if?.. Is it really possible to simply list all the endless variety of ways to prepare this delicious and popular dish! One thing is for sure, a properly baked bird can decorate not only your daily menu, but also any holiday table. Let's try to figure it out today how to cook chicken in the oven.

Oven Chicken Recipes

At first glance, there is absolutely nothing complicated in cooking chicken, and any other poultry in the oven. But this is only at first glance. Despite the seeming simplicity of preparation, this dish requires both culinary skills, knowledge of some secrets, and the application of imagination. In order for the bird baked in the oven to turn out to be truly tasty, juicy and appetizing, it is necessary to choose the right carcass, observe the temperature regime and cooking time, and make a reasonable choice of accompanying ingredients. And only knowledge of the basics of cooking, coupled with your imagination and experience, can help you enjoy this delicious homemade dish.

Today, "Culinary Eden" has collected and recorded ten tips for you that will explain in detail even to novice housewives how to cook chicken in the oven.

1. It is very important to approach the choice of a bird carcass with special care. Try to buy chilled or steamed chicken, which differs from frozen poultry in a much richer flavor and tender meat. Chicken carcasses up to a year old and weighing no more than 1.5 kilograms are best suited for baking in the oven. Also pay attention to the freshness of your bird. A fresh chicken should have well-developed muscle tissues, a rounded breast without protruding bone. The skin color should be even, pale yellow with a pink tint, the meat and fat of the bird should be even in color without spots. If the skin color of the chicken is gray, the muscle fibers are uneven, different from pale pink, and the fat is too yellow, it is better to refuse to buy such a bird. It won't make a delicious meal. Don't forget to smell your chicken before buying. A good fresh bird has a pleasant sweet smell.

2. When choosing dishes for baking, try to find a cast-iron or ceramic form. Such dishes heat up gradually and evenly, which will save you from possible burning or uneven roasting of poultry meat. However, both metal and glass baking dishes are also suitable, but will require a more careful attitude to the temperature regime due to the tendency to burn. For those who want to bake a whole chicken without any problems, we would advise you to look in stores for special deep forms with a high cone in the center or separate metal coasters for roasting chicken in an upright position.

3. During frying, you should also monitor the temperature regime. A chicken is considered fully cooked when the temperature inside the meat has exceeded 85⁰С. But this can be traced only with the help of a special thermometer. To determine the degree of readiness of chicken without special tools, follow these simple recommendations. Preheat the oven before placing the prepared chicken in it. At a temperature of 180⁰ to 200⁰, the baking time is approximately 40 minutes per kilogram of carcass weight. The readiness of the chicken can be checked by piercing it with a toothpick in the breast area. If the released juice is absolutely transparent and clean, without any admixture of blood and excessive turbidity, then your chicken is ready. But you should not overexpose the chicken in the oven, otherwise its meat will become too dry and acquire an unpleasant smell of overheated fat.

4. Getting a truly appetizing ruddy crust on a chicken is not at all difficult. If your oven is equipped with a grill, simply use it 10 to 15 minutes before the end of cooking. For those who don't have a grill in their oven, brush the chicken with a little melted honey or a thin layer of sour cream. But it is better to refrain from using purchased mayonnaise for coating. Mayonnaise will give your chicken a not too pleasant smell of vinegar and nourish it with an excessive amount of fat, which will negatively affect both the taste of the finished dish and its dietary qualities.

5. The easiest way to quickly and tasty bake chicken in the oven is to bake it on a thick layer of coarse salt. Preheat your oven. Wash the bird carcass, cut in the center of the breast and open in the form of a book. Rub the chicken with ground black pepper. Sprinkle one kilogram of coarse salt on a baking sheet and place the chicken back down. Bake until done. Don’t worry, the chicken won’t turn out too salty, it will absorb exactly as much salt as is required for good taste, but even baking and a crispy golden crust will be provided to your dish without much hassle, and you will always know how to cook chicken in the oven easily and quickly.

6. Juicy, tender and fragrant chicken baked with lemon and garlic is obtained. Thoroughly wash and dry the chicken carcass with a paper towel or towel. Cut one large lemon into thin slices, cut 6 cloves of garlic into petals. Season the chicken with salt and black pepper, stuff with 1/2 lemon slices and 1-2 sprigs of thyme or ½ teaspoon dried thyme leaves. Top the chicken with the remaining lemon slices and garlic, and wrap with parchment paper or place in a roasting sleeve. Bake until cooked at 180⁰С for 1 - 1.5 hours.

7. Chicken cooked according to a simple Turkish recipe is very tasty. Rinse the chicken, dry it, rub it with salt and black pepper and place one small sour apple inside the carcass. In a separate bowl, mix 2 tbsp. spoons of mustard, 2 tbsp. tablespoons of lemon juice, two crushed garlic cloves and 1 teaspoon of sugar. Brush the chicken with the prepared sauce and place in a baking dish. Cut into small cubes 5 pcs. potatoes, 3 carrots, 5 medium-sized onions. Grind 50 gr. parsley and thyme. Mix vegetables and herbs and arrange around the chicken. Bake in the oven at 200⁰С. For the first 30 minutes, bake the chicken with vegetables, covering the form with a lid, then remove the lid and bake until the chicken is ready.

8. Very juicy and tender, with a delicious crispy crust, breaded chicken is obtained. Wash the chicken, dry it and cut it into four pieces. Mix one cup of breadcrumbs with 1 tbsp. teaspoon minced fresh or dry garlic. In a separate bowl, beat two eggs with a fork. Season the chicken pieces with salt and pepper, dip in beaten eggs and coat thoroughly with garlic breadcrumbs. In a wide skillet over high heat, heat 3 tbsp. tablespoons of vegetable oil and quickly fry the breaded chicken pieces on both sides until golden brown. Grease a baking dish with oil and place the fried chicken into it. For each piece of chicken, place 50 gr. butter. Bake the chicken prepared in this way in the oven for 40 minutes at 200⁰C. Serve with fresh vegetable salad.

9. Chicken stuffed with Brussels sprouts will decorate any festive table, and the excellent combination of well-done juicy chicken meat with a bright aroma of delicate stuffing will pleasantly surprise you and your guests. In a skillet, heat 3 tbsp. tablespoons of butter. Add 2 finely chopped bacon slices and saute for 2 minutes, then add 1 minced onion and 2 minced garlic cloves. Fry for 2 more minutes. Add 200 gr. well-washed and drained Brussels sprouts, salt and black pepper to taste, mix thoroughly, cover and simmer over medium heat for 10 minutes until half cooked. Cool the cooked cabbage slightly and grind in a blender to a state of large minced meat. Rinse the chicken carcass, dry it, rub it with black pepper and salt, stuff it with minced cabbage, put it in a baking dish and place it in the oven, heated to 180⁰. Bake for 40 - 60 minutes until done. Serve in portions with a side dish of filling, sprinkled with lemon juice.

10. And in the end, we want to offer you a completely original North American recipe for cooking chicken on a can of beer. Chicken cooked in this way is very juicy, aromatic and spicy. Wash and dry the chicken carcass thoroughly. In a separate bowl, mix 2 tbsp. paprika spoons, 2 tbsp. spoons of brown sugar, 1 tbsp. salt, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dry celery, and 1 teaspoon dry mustard. Rub the mixture on the outside and inside of the chicken. Warm one can of weak beer to room temperature and use an opener to make a few holes in the lid of the can. Pour some of the beer out of the can, leaving just over half. Carefully place the back of the chicken on a can of beer and place on a baking sheet in an oven preheated to 200⁰. Bake until tender, 1 ½ hours. Remove the finished chicken from the jar, put it on a dish and let it lie for 10 minutes. Serve immediately with fresh vegetable salad and hot sauce.

And by regularly looking at the pages of "Culinary Eden", you can always learn many new ways of how to cook chicken in the oven.

Oven-cooked chicken is one of the most delicious and at the same time the simplest dishes. Nutritionists also have nothing against oven-baked chicken, because chicken meat has long been recognized as a dietary product that contains easily digestible animal proteins and other beneficial substances. And, finally, for the price, chicken meat is available to almost everyone, and dishes from it are appropriate for both everyday and festive tables.

This is why oven-roasted chicken recipes are so popular.

Chicken in the oven - preparing dishes

Previously, in order to bake chicken in the oven, you had to have a certain culinary experience and skill. At the service of modern housewives is a whole arsenal of various means for baking. Today, baking dishes, baking sleeves made of polymer film, parchment and aluminum foil are most often used for these purposes, in which meat or vegetables can be baked without oil.

All these baking tools can be bought at any supermarket. The baking sleeve looks like a piece of polyethylene or nylon, fixed at the ends with heat-resistant clips during baking. When using it, the chicken is steamed with hot air that forms inside, and it turns out juicy. You can use the sleeve in both conventional ovens and microwave ovens. You can also wrap meat for roasting in foil, or you can cover it with an oven tray.

It is better to take a cast-iron or ceramic chicken roasting dish so that it heats up gradually, and the heat is evenly distributed over the dishes.

As a rule, the whole chicken or large parts are baked in the sleeve; medium chicken parts (legs and wings) are baked in foil; small pieces of chicken are best baked in a mold or pot so that they turn out juicy.

Some people like to bake chicken right on the baking sheet, but then not only he himself will become dirty, but also the inside of the oven, which will add to the hostess the work of cleaning the kitchen.

Food preparation

For baking in the oven, you can use both the whole chicken and its individual parts - breast, legs, etc. If the whole chicken is baked, then it should be gutted, washed and dried with a paper towel. Salt and pepper the chicken before baking, not only from the outside, but also from the inside. Now in many meat departments they sell chickens already prepared for baking, you can use this option.

Whole Oven Chicken - Recipe 1

1 whole carcass of medium chicken;
3 art. l. any mayonnaise;
1 st. l. mustard;
3-4 cloves of garlic;
salt and ground pepper to taste.

1. We take the prepared chicken, salt it, pepper it and rub it with garlic from the outside and from the inside.

2. Prepare marinade from mayonnaise and mustard, add salt.

3. Rub the chicken with marinade on all sides, including the inside, and keep it for an hour in the refrigerator.

4. Then, taking the chicken out of the refrigerator, cover it with foil and put it on a baking sheet, which should first be oiled.

5. Preheating the oven to 180 degrees, bake our chicken for 40 minutes. However, a large carcass should be baked a little longer.

6. Taking the chicken out of the oven, carefully remove the foil from it and bake for about 10 more minutes to get a golden crust.

Oven Chicken with Potatoes - Recipe 2

1 medium chicken;
7 potatoes;
1 st. l. mustard;
seasoning "curry" or "adjika", Provence herbs, salt to taste;
any rast. oil.

1. Rub the prepared chicken from the inside with mustard, then rub with salt, dry spices, pepper and leave to brew for a while.

2. At this time, cut the peeled potatoes into strips and, after slightly salting, mix. Turn on the oven to heat up.

3. Having greased a deep baking sheet with sunflower oil, put the chicken in it, breast up.

4. Spread evenly prepared potatoes around the chicken, sprinkle with dried herbs on top.

7. Putting the baking sheet in a preheated oven, leave it for 20 minutes, and then take out and mix the potatoes for even frying.

8. Return the baking sheet to the oven and let the chicken bake until a crust forms (about 20 more minutes). Then we take it out of the oven and transfer the finished chicken to a dish, spreading the potatoes around.

Foil Oven Chicken - Recipe 3

500 gr. chicken meat;
1 tsp Sahara;
1 st. l. starch;
2 cloves of garlic;
2 carrots;
4 tbsp. l. soy sauce;
50 gr. fresh mushrooms;
3 art. l. cauliflower inflorescences;
3 art. l. broccoli;
to taste salt, black ground pepper;
any grows. oil

1. Rub the carrots on a coarse grater, finely chop the garlic and mushrooms.

2. Roll the chicken pieces in starch, mix them with vegetables and sugar, leave to marinate in the refrigerator for an hour.

3. Having spread the foil on a baking sheet, put the pickled vegetables on it, put the meat on top, wrap everything in such a way as to prevent the juice from flowing out.

4. Place the baking sheet in a preheated oven and bake for about half an hour.

Chicken in the oven in the sleeve - Recipe 4

1 chicken carcass;
3 art. l. mayonnaise or sour cream;
salt, black ground pepper;
any rast. oil.

1. Salt and pepper the prepared chicken inside and out, grease with mayonnaise.

2. We put the chicken in the sleeve and, putting it on a baking sheet, bake for about 40 minutes.

3. At the end of baking, tear off the sleeve so that the chicken is browned. If desired, before baking, vegetables for garnish can be placed in the sleeve with the chicken: potatoes, carrots, cauliflower, etc.

Oven Chicken with Vegetables - Recipe 5

1 chicken carcass;
1 onion;
2 red onions;
5-7 potatoes;
6 pcs. bay leaf;
half a lemon;
2 sweet peppers (red and green);
1 head of garlic;
also to taste:
salt, dry rosemary, rosemary greens, ground black pepper;
any rast. oil

1. We cut the prepared chicken carcass along the abdomen, put the onion there, cut into quarters, 2 bay leaves and half a lemon. Then we grease the chicken with vegetable oil (approximately in the amount of 1 tablespoon), rub it with salt and pepper from the outside and from the inside.

2. After oiling the baking dish, place the chicken in it, on which we spread several sprigs of rosemary with two bay leaves.

3. Next, prepare the vegetables: after clearing the seeds, wash and cut the bell peppers into several pieces; peel, wash and cut potatoes into large slices; clean and coarsely chop the red onion; peel the garlic, cut into 4 parts.

4. We spread the vegetables to the chicken, salt, sprinkle with vegetable oil, put the remaining bay leaves and sprinkle everything with dry rosemary.

5. Putting the form with chicken and vegetables in the oven, which should be preheated to 180 degrees, cook the dish for about an hour and a half until the chicken is ready and covered with a golden crust. Serve along with vegetables.

For baking, it is better to take not ice cream, but a steamed or chilled carcass so that the finished meat is fragrant and juicy.

Do not neglect the advice to dry the chicken after washing with a paper towel, as only in this case it will come out with a crispy crust.

If you are roasting chicken in foil, remember that sealing is very important in this case to prevent meat juices from flowing out and overdrying the dish. Some people think that you need to use thicker foil to prevent it from tearing.

When baking chicken in a sleeve, you need to make several punctures on top with a toothpick, this will help excess steam to escape from the sleeve and prevent it from swelling and damage. Before placing the chicken on baking, it is better to preheat the oven to 180-200 degrees, then it will be easier to navigate the baking time. Under such conditions, it will be about 40 minutes for one kilogram of chicken.

In order to make sure the chicken is ready, you can pierce it with a toothpick in the breast area. With the release of clear and pure juice that does not have an admixture of blood, we can assume that the chicken is ready. It is equally important to remove the meat from the oven in time so that it does not become dry.

Baked chicken is best served hot, as a main course, with a side dish or salad. Depending on your imagination, it can become a real festive dish and decorate any table with it. Bon appetit!

More chicken recipes

How to roast chicken in the oven step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

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

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

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

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

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

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

Crispy Salted Chicken

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

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

Baked chicken with lemon

Ingredients:
1 chicken
1 lemon

3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar

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

Baked chicken in honey glaze

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

Cooking:

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

Spicy chicken wings marinated in soy sauce

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

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

Chicken in orange glaze with a crispy crust

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

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

Baked Chicken in Lemon Garlic Marinade

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

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

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