Very often, passing by stalls with grilled chicken, we are enveloped by delicious aroma marinated meat, and in your mouth there is a feeling of tender 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. It will not be difficult to prepare a delicious dish using them. 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, tobacco chickens were cooked in special huge round frying pans with lids - tapakah, but it is much easier now 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 cup, mix chopped garlic cloves, ground pepper, oil and salt. It is better to add a couple of tablespoons of 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. In order not to lose the necessary moisture in the 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 dish so that we still have a large piece left on one side, 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. ready-made 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, place it open in the oven for another 5-10 minutes.

20. Post on large dish ready baked poultry and golden brown potato wedges.

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. Inside the thoroughly washed and dried carcass, place the squeezed lemon halves, bay leaf and a couple of peppercorns.

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 to 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 the salt crust cool slightly, and carefully use a masher or the handle of a knife to split it. 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 that the peculiar taste of this fruit is transferred 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. From vegetables and raw smoked sausage cut into small cubes.

3. Boil the rice until half cooked.

You can use 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 sunflower oil, use for flatbreads as a baking base.

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 wine and meat sauce leftover 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! An ordinary thick-walled beer bottle can serve as an excellent replacement. We also use the contents of this improvised “stand” during the cooking process.

What is good about this cooking method? Excess fats will be rendered onto 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!! Today we’ll talk to you about everyone’s favorite chicken. Our family prepares dishes from this bird quite often; most of all we love chicken cooked in the oven.

Chicken meat is considered dietary, and this is due quite big amount protein and amino acids. Also chicken is rich vitamins:

• iron;
• zinc;
• potassium;
• phosphorus;
• selenium;
• magnesium;
• vitamins of groups A, B, C, E, PP.

As I said above, chicken is ordinary our family. Chicken can be cooked chicken bouillon, hot dishes, cold snacks, plenty different salads And interesting fillings. In this article we will look at variations of hot dishes.

Of course, in the first place is the classic of the genre - chicken baked in the oven. Consider a method of cooking chicken in the oven with a crust.

We will need:

whole chicken - 1200 gr.

salt - to taste

khmeli-suneli mixture- 3 chips.

mayonnaise - 4 tbsp. l.

soy sauce - 70 ml

vegetable oil- 2 tbsp. l.

COOKING METHOD:

1. The chicken carcass must be washed, cleaned of feathers and dried. note that the chicken must be taken defrosted.

3. Now let's make our marinade or sauce. 🙂 Place it on a plate required amount mayonnaise.

4. Add soy sauce to mayonnaise.

5. Mix the marinade well.

6. Coat the chicken with the prepared marinade on all sides and inside. Let the chicken stand in the refrigerator for about 15 minutes.

7. Grease the bottom of the dish in which the chicken will be baked vegetable oil. Place the marinated carcass.

8. Bake the carcass at temperature conditions oven 210 degrees for about an hour (maybe a little more - depending on the properties of the oven).

9. Juicy and appetizing chicken in the oven with a crispy crust is ready!

Cook a whole baked chicken in the oven, and even with appetizing crust– it’s very easy, but the end result is a tasty and substantial dish. Often such chicken is prepared for special events, for festive dinners or just for dinner. In any case, so simple and tasty dish will lift your spirits and give you a feeling of celebration. 😉

Chicken recipe in kefir in the oven

Chicken in the oven is one of the most desired dishes on the holiday table or at a cozy home lunch and dinner. Agree that it is very tasty and satisfying, especially if the chicken was marinated in aromatic sauce. Appetizing chicken with a delicious golden crust will not leave you and your guests indifferent. Moreover, the chicken can be baked either whole or in parts. A recipe for poultry marinated in kefir will allow you to realize all the properties of this delicious dish.

We will need:

Chicken drumsticks (or any other parts of chicken) - 1.5 kg

Kefir – 1 liter

Dried garlic - taste

Ground pepper mixture - taste

Salt - to taste

Chicken spice mixture - to taste

COOKING METHOD:

1. Prepare first chicken drumsticks. To do this, they need to be defrosted, washed and dried. Cut them off excess fat and chattering hard skin.

2. Place the chicken in a deep plate, add salt and all the necessary spices. Pour in kefir, stir and rub in the marinade with your hands. Kefir should cover all the chicken pieces. Cover the plate with a lid and marinate for at least 2 hours, preferably overnight.

3. Once the chicken has marinated, remove it from the refrigerator and let it warm for 15 minutes. Meanwhile, preheat the oven.

4. Transfer the chicken pieces to a heatproof baking sheet and pour the remaining kefir marinade. Bake the chicken for 1 hour at 180 degrees.

5. Chicken baked in kefir turns out soft and juicy inside, so eating it is a pleasure. Choose your own side dish; personally, I like chicken without it.)) Bon appetit!

Take note!! When baking chicken in the oven according to the above recipe:

– You can add it to the marinade to taste fresh garlic and onions, on specified quantity The ingredients you need are only 3-4 cloves of garlic and one large onion.

– For cooking of this dish you can take one whole chicken, weighing 1.5 kilograms, and simply cut it into separate pieces with a knife.

– To make the dish less greasy, remove the skin from the chicken pieces before marinating.

– Chicken marinated in kefir can not only be baked in the oven, but also grilled. But in this case it’s best to drain the marinade.

Video recipe for chicken with potatoes in the oven

The next video recipe is very good. The chicken turns out tender and the issue with the side dish is resolved. The potatoes turn out incredibly tasty, as they absorb the juice of the aromatic chicken. Chicken and potatoes are baked in a bag.

Delicious salted chicken. Step by step recipe

The following recipe is so simple and straightforward that the end result is simply amazing! You'll need a whole chicken carcass and a pack of salt without additives.

When choosing chicken, try to take it chilled under transparent film so that you can see it clearly. Frozen chicken in colored packaging makes it difficult to tell what's inside. The chicken should have smooth skin, without cuts or punctures. The skin should be oily, pink, with a slight yellowish tint, the pores should not be wide. It is normal if the skin on the legs is thinner, pinker and even seems to have a slightly blue tint. The skin should fit the chicken well, be taut and elastic, and in no case hang.

We will need:

chicken - 1 whole piece

salt - 1 pack

COOKING METHOD:

1. First, the salt must be poured into a mold with sides. You can use any salt - be it fine or coarse, but preferably not iodized, as non-chicken can make it bitter.
2. Wash the chicken, be sure to dry it with napkins or a towel, tie the legs, and you can put paper or foil mittens on the tips of the wings. This way they won't burn or be too dry.
3. Place the chicken on the salt, back down. This is imperative so that the juices remain in the chicken and do not leak onto the salt.
4. Now let's bake our dish. The most important thing in our business is not to dry out the chicken. Therefore, we calculate the cooking time. At 180 degrees, a completely defrosted kg of chicken is baked for 35 minutes. For two kilos you need about 10 hours. I don’t recommend baking at 200 degrees - the skin can burn and burst. The whole point of this recipe is that the oven creates a sort of “salt sauna”. The salt draws moisture from the skin, making it dry and crispy and covering the chicken like parchment, preventing moisture from evaporating from the meat. The meat remains very juicy and tender, and excess moisture and juice accumulates in the chicken’s belly. So, put the chicken in a hot oven for an hour.

To check the readiness of the chicken, pierce the thigh with a toothpick - if the chicken is ready, it will come out clean, clear juice.

Our dish is ready!! Please come to the table. Very quick recipe, if guests arrived suddenly. Believe me, this juicy meat you haven't tried it yet.

Chicken in sour cream sauce, baked in the oven

Chicken in sour cream sauce- it's simple traditional recipe. Therefore, I will not describe in detail, if you have any questions, write in the comments, I will be happy to answer. 🙂

We will need:

Chicken - 700-1000 gr.

sour cream - 150 gr.

soy sauce - 1 tbsp. spoon

Salt, pepper, basil - to taste

Garlic - 1-2 cloves

Ready vegetable mixture - 400 gr.

COOKING METHOD:

1. Wash and dry the chicken and add the sauce: mix sour cream, a little soy sauce, salt, pepper, basil, crushed garlic.

2. Coat the chicken on all sides at once in a fireproof container, if possible, let it marinate in this sauce for half an hour or an hour or two and put it in the oven, preheated to 180 degrees.

3. If desired, add directly to chicken vegetable mixture and bake everything together.

4. After 30-40 minutes, the dish is ready.

Recipe for chicken with oranges in the oven

Baked chicken with oranges is rightfully considered winter New Year's dish. I strongly recommend you prepare this dish for the holidays, as it turns out not only tasty, but also very bright.

We will need:

One whole chicken

Oranges – 3 pieces

6 cloves garlic

A little salt

Ground black pepper

COOKING METHOD:

1. The chicken should be thawed and washed in running water.

2. Oranges also need to be washed. Garlic cloves are peeled.

3. In a bowl, mix a little salt and ground black pepper. Next, rub the chicken thoroughly with a mixture of salt and black pepper. You need to rub it on top and inside. Leave it for an hour to marinate.

4. Oranges should be cut into thin slices. Remove all the bones from them, otherwise they will give a bitter taste to the meat.

5. Make small cuts on the skin of the chicken and carefully insert orange slices into it. The main thing is that the skin does not tear.

6. Turn the chicken over to the other side and also stuff it with circles.

7. Peeled garlic cloves must be chopped into medium pieces and placed inside.

8. We also put the pieces of oranges that are left in there.

9. The chicken legs should be tied and placed on a baking dish. If there are still orange slices left, you can place them on top of the chicken.

10. Place the mold in a preheated oven to 180 degrees and leave to bake for 2 hours. During the baking process, you need to water it with the released juice. As soon as the chicken is completely cooked, it needs to be removed from oven, transfer to a large plate.

Bon appetit and celebratory meal!

Juicy and flavorful chicken in batter

I would also like to recommend that you cook incredibly juicy and tasty chicken in batter, or rather in dough, and the dough also turns out very tasty. I like how this recipe is described in the following video, everything is very detailed. I am sharing with you my readers.

Chicken in a can, cooked in the oven

The following recipe is original and many people also call it “lunch in a jar.” The dish is prepared without water, without oil, in own juice. The chicken and vegetables turn out tender, fragrant and very soft.

We will need:

chicken thighs - 6 pcs.

potatoes carrots - 8 pcs.

bell pepper - 1 pc.

onion - 1 pc.

fresh broccoli - 1 pc.

rosemary - 5 sprigs

salt - to taste

ground black pepper - to taste

Bay leaf- 4 things.

black peppercorns - to taste

COOKING METHOD:

1. Wash, peel, and cut vegetables as desired.

2. Salt and pepper the chopped potatoes and chicken pieces.

3. In a clean dry place 3 times liter jar Place half the potatoes, onion, bay leaf and allspice on top. Place half the chicken, pepper, broccoli, bay leaf and allspice on it. Next are the remaining potatoes, chicken and carrots, rosemary.

4. Close the jar tin lid without elastic band. Put in cold oven to the lower level, then preheat the oven to 180 degrees and forget for 1.5 hours.

5. After 1.5 hours we get an awesome fragrant chicken with soft vegetables! Bon appetit!

Have you ever tried such a dish? It is very interesting to know your opinion.

Cooking chicken in a slow cooker

And of course, speaking of chicken, I couldn’t lose sight of the slow cooker recipe. Chicken in a slow cooker is very simple. Basic recipe The preparation is simple, anyone can do it.

We will prepare for you Uritsa in a slow cooker in its own juice with garlic.

Ingredients:
1 chicken
1 small head of garlic
2 bay leaves
salt, pepper - to taste

Preparation:
Wash the chicken carcass and cut it into portioned pieces. Place chicken pieces in an even layer in the multicooker bowl, add finely chopped garlic, bay leaf, salt and pepper. Do not add water - the chicken will stew in its own juices. Close the multicooker lid and set the “Stew” mode for 1 hour. Ready chicken Serve with any side dish or vegetables. everything is simple and delicious!!

Grilled chicken in the oven on a spit whole recipe with photos

And finally, the most best recipe Finger-licking grilled chicken.

We will need:

chicken - 1 pc.

table salt - 9 tbsp. l.

paprika - 1 tsp.

dried garlic- 1 tsp.

water - 3 l

bay leaf - 2 pcs.

turmeric - 1 tsp.

mixture of peppers - to taste

COOKING METHOD:

1. First you need to make a salt bath. Take a suitable sized container and pour it into cold water. Add salt, bay leaf and pepper. Stir everything until the salt dissolves. In general, the amount of water (and salt, respectively) depends on the size of the chicken and the dish in which it will rest. For 1 liter of water we take 3 good tablespoons of salt, that is, for 3 liters it took 9 heaped spoons. Saline solution It turns out confidently salty in taste - that’s how it should be! Don't worry: the chicken won't take any extra.
2. We immerse the carcass in the solution so that it is completely covered with liquid. If any part of the breast is sticking out, turn it over after 1.5 hours. Leave in a cool place for 3-3.5 hours.
3. After 3 hours (maybe a little more), the chicken will absorb the necessary salt, the aroma of spices and moisture, and some of the blood will come out of it.
4. We get the carcass ( salt water pour out) and wipe it thoroughly with paper towels or napkins.
5. With our hands we rub the outside and inside with aromatic herbs and spices. You can choose any spices according to your taste.
6. Now you need to secure the chicken legs: you can simply tie them with thread or do as I did. Make 2 through punctures with a knife in the place on the inside of the chicken’s thigh, where fat usually accumulates the most. Then we pass the right leg through the hole in the left thigh and vice versa.
7. We pin the wings to the breast with wooden toothpicks.
8. Now you need to skewer the chicken.
9. Cook grilled chicken for 2 hours at 180 degrees.

And finally, I want to remind you that you can cook amazing kebab from chicken at home in the oven. Recipes .

Don't forget to share delicious recipes with your friends by clicking the button social networks. Bye bye!!

Sincerely, Tatyana Kashitsina.

Usually, before baking chicken in the oven, the carcass is first cut into portioned pieces. But as practice shows, this is not at all necessary. A whole chicken in the oven turns out no less tasty - with a crispy crust and tender meat, it can become a real decoration for the table. By the way, you can cook a bird this way different ways. To achieve the desired result, special bags, sleeves, food foil and even regular bottles. Each of these options is worth considering in more detail.

Cooking in a bag

To get a really tasty whole chicken in the oven with a crispy crust, you can try baking it in a special bag. Today it is easy to purchase in any store. Such bags are made of special materials that, even with very high temperature do not interact with the products inside.

To bake in them you may need:

• 1 chicken carcass weighing no more than 1.3 kilograms;
• 55 grams of butter;
• 5 grams of salt;
• 15 grams of spices (specifically for chicken);
• 3 grams of black pepper.

How to bake a bird using all this:

1. Wash and gut the carcass. After this, inspect it carefully for the possible presence of feathers.
2. Prepare the marinade. To do this, first of all, you should melt the butter in a saucepan. Then add the remaining components to it and mix it all until smooth.
3. Rub the prepared mixture onto the carcass on all sides (inside and outside).
4. Place it in the refrigerator for at least 1 hour.
5. After the time has passed, remove the chicken and place it in a bag, after tying the legs. Tie it or secure it with a special clip.
6. Place the bag on a baking sheet and place in the oven, already preheated to 175 degrees. Baking will take no more than 1 hour.

In order for the bird's crust to turn out golden brown and crispy, you need to tear the bag 15 minutes before the end.

Unusual recipe on the bottle

Also in Soviet times housewives loved to bake chicken in the oven on a bottle.

To repeat this recipe, you will need the following products:

• 1 large chicken (approximately 2 kilograms);
• 50 grams of sour cream;
• salt;
• 3 cloves of garlic;
• pepper;
• spices (dry dill, paprika, curry, turmeric, chili).

I love to cook chicken and my family loves to eat it. This meat can be easily prepared a huge number dishes, ranging from and ending with many main courses, for example,. But it is especially often prepared for the holidays and with potatoes. This is always a winning option, guests are full and happy, despite the fact that you spend very little time and effort on cooking.

And a whole chicken baked in the oven is not only a very tasty dish, but also very solemn and impressive. Its rosy, crispy crust drives you crazy with its appetizing looking. And the flesh is so tender and juicy that it’s impossible to resist!

If you want to learn how to cook it so that everyone’s mouth waters just from looking at it, then read the article further. In it you will find a lot interesting recipes, which will be enough for all the holidays ahead! Go!

Whole chicken in the oven with a crispy crust

What could be easier than rubbing the chicken with spices and leaving it to marinate. Well, then the oven will do its job, and the meat will get a crispy crust golden color. This a good option both for everyday lunch and for a feast with guests.

We will need:

• chicken - 1.5-2 kg;
• dried garlic - 2 teaspoons;
• curry seasoning - 10 g;
• vegetable oil - 2 tablespoons;
• salt, pepper to taste.

Preparation:

1. Wash the chicken and dry it with paper towels. Then trim off any excess and sprinkle with curry seasoning, dried garlic, salt and pepper.

2. Pour in vegetable oil and rub it with your hands over the entire surface of the chicken. Leave to marinate for two hours.

Then bake in the oven at 180-200° for about 1 hour.

A 1 kg chicken takes about 40 minutes to cook.

3. 10 minutes before the end of cooking, pierce it with a toothpick. If clear juice flows, the dish is ready.

If the ichor starts to flow, then we continue to bake.

Take the chicken out of the oven and serve it piping hot!

A simple recipe for juicy salted chicken

Crazy juicy chicken, cooked in the oven with salt, will amaze everyone who tries it. Despite the fact that the recipe is the simplest, the dish turns out to be very festive and tasty. Salt absorbs all the fat without making the meat dry. It remains very tender, and the crust is golden brown and crispy.

We will need:

• chicken - 1 kg;
• coarse salt - 1 kg;
• lemon - 1 pc.

Preparation:

1. Pour boiling water over the lemon to soften it slightly bright taste. But at the same time it gives our chicken its own flavor.

2. Place the lemon inside the prepared, washed and dried carcass. And we tie the legs with thread for a more beautiful and effective presentation dishes on the table.

Then we turn it over onto its belly and tuck its wings behind its back. This way it won't burn while baking.

3. Pour the entire kilogram of salt onto a baking sheet or baking dish. And place the chicken on top of it, back down. Bake in an oven preheated to 190 degrees for 1 hour.

Check readiness with a toothpick.

Tasty, aromatic and very juicy chicken on salt is ready to amaze your guests with its incredible taste!

How to deliciously bake chicken on a can in the oven?

Again, a fairly simple recipe for baking a whole chicken in the oven, but in a can. Thanks to the water and spices in the jar, the meat is saturated with their aroma, and the steam from the water makes it so soft and tender that you will be very surprised. Great recipe How on festive table, and for everyday life. Try it!

We will need:

• chicken - 1 pc.;
• mustard - 1 teaspoon;
• salt - 1 teaspoon (or to taste);
• favorite spices - 1 teaspoon;
• olive oil - 1 teaspoon;
• bay leaf - 1 pc.;
• rosemary - 1 tbsp.

Preparation:

1. Wash and dry the chicken.

2. Mix salt, mustard and favorite spices with a teaspoon olive oil and rub the entire carcass with the resulting mass, making cuts on the breast with a knife.

3. Take a jar, put bay leaf and rosemary in it, pour in a glass of water. Thread the chicken onto the jar and cover the top with foil to prevent it from burning.

It is better to use a jar with a narrow neck.

4. Bake at 220° for 40 minutes. Then remove the foil and continue cooking, brushing the chicken with the juices released with a brush every 10 minutes. Cook for another 50 minutes in this manner.

Well, what could be tastier than this? the most tender meat, soaked in rosemary vapor? This dish will not leave anyone indifferent!

Whole Bottle Crusted Chicken Recipe

Chicken with a very delicate bready aroma will simply drive you crazy. The pulp is so tender, soaked in evaporation from beer with herbs and spices. Well, the crust is crispy and fried.

The bottle must be glass and well cleaned of stickers. One more thing important condition- We begin to bake the dish by placing it in a cold oven.

We will need:

• chicken - 1 pc.;
• beer bottle - 1 pc.;
• garlic - 2 cloves;
• onions - 1 pc.;
• vegetable oil - 2-3 tablespoons;
• salt, pepper, seasonings;
• soy sauce - 3 teaspoons.

Preparation:

1. Wrap the beer bottle with a wet towel for about 15 minutes to carefully remove all the stickers.

2. Mix soy sauce, salt, pepper and other seasonings and rub this mixture into the prepared chicken. We fasten the top part with toothpicks so that steam from the beer does not escape during cooking.

3. Open the bottle and pour out half the beer. Pour it into it spices eg basil. You can also add allspice peas here.

Now we clean the onion and cut out the core from it. We thread it through the neck.

4. Place the chicken on top of the bottle. Cover the legs and wings with foil to prevent them from burning.

5. Pour two glasses of water and a glass of beer, which we drained earlier, onto a baking sheet. Place the bottle with the carcass on a baking sheet. Place the baking sheet in a cold oven and set the temperature to 190°. Cook for 1 hour, opening the oven a couple of times and pouring liquid from the baking sheet over the chicken.

6. After finishing cooking, grease the hot chicken with a mixture of squeezed garlic and two tablespoons of vegetable oil.

Tasty and very original dish will become the main thing on your table!

Cooking grilled chicken on a spit with honey

Many people buy grilled chicken in stores. For what? After all, you can easily prepare it at home with your own hands. At the same time, you will be confident in the quality of the ingredients used and their expiration dates.

Grease the chicken honey-mustard marinade and you will be amazed by the flavor bouquet of the finished dish. The most important thing is to secure the carcass well on the spit so that it does not twist and thus cook well on all sides.

We will need:

• chicken - 1 pc.;
• honey - 1 tablespoon;
• mustard - 2 teaspoons;
• soy sauce - 2 teaspoons;
• tomato paste - 2 teaspoons;
• Provencal herbs (or other seasonings) - 1 tablespoon;
• salt - 1 teaspoon;
• allspice - a couple of pieces;
• Bay leaf.

Preparation:

1. Mix mustard, honey, soy sauce, tomato paste, salt and Provençal herbs.

2. Wash and dry the chicken. Lubricate it with prepared honey marinade. Leave it like this for 15 minutes.

3. We thread it onto the spit, starting from the chest part. We fix the clamp in the breast, securing it well. We pass the second clip through the other side and also secure it tightly.

We tie the legs with thread, placing one on top of the other. And we also tie the wings, bending them towards the body.

4. Place the chicken in an oven preheated to 230° on the grill, placing a baking sheet under it with water poured to the middle of the baking sheet. Place a bay leaf and a couple of allspice peas into the water. Turn off the oven and turn on the "Grill" mode. Cook for 1-1.2 hours.

This is such a beautiful chicken with a crispy crust that you get when you cook it on a spit. The most important thing is to secure it well on it. Well, the taste is simply impeccable!

The most delicious recipe for chicken with rice in the oven

Not a recipe, but just a bomb! It turns out both chicken and rice so tasty, which, being under the meat, is saturated with its juices released during the baking process. Note that turmeric is often used for marinade as it gives the crust that beautiful, golden brown hue.

We will need:

• chicken - 1.5 kg;
• rice - 1 glass;
• water - 2 glasses;
• garlic - 2-4 cloves;
• olive or vegetable oil - 2 tablespoons;
• butter - 10 g;
• salt - 1 teaspoon;
• thyme - 1 teaspoon;
• ground black and red pepper - to taste;
• turmeric - 0.5 teaspoons.

Preparation:

1. Cut the washed, dried chicken along the breast.

2. Make the marinade. To do this, mix two tablespoons of olive oil, salt, thyme, red and black pepper, turmeric, and a piece of softened butter.

Coat thoroughly ready-made sauce coat all sides of our chicken, leaving a little marinade for the rice.

3. Place the thoroughly washed rice in a baking dish and mix it with the remaining sauce. Pour one glass of rice into two glasses of water.

Place our chicken on top and place the pan in an oven preheated to 200 degrees for one hour.

When the dish is ready, take it out of the oven. Upper layer rice must be mixed with the bottom. A complete and very beautiful dish, consisting of meat and side dishes, will amaze you with its simplicity and taste. I'm sure you'll cook chicken this way more than once!

Whole chicken with crispy skin in orange sauce

The sweet-spicy marinade of honey and mustard makes the meat especially tasty and spicy. A Orange juice gives it a fruity and very light sweetness, which is also supported by the apples with which the chicken is stuffed. A very elegant combination that is definitely worth trying!

We will need:

• chicken - 1 pc.;
• oranges - 4 pcs.;
• apples - 2 pcs.;
• mustard - 2 teaspoons;
• honey - 1 tablespoon;
• paprika - 1 teaspoon;
• salt pepper

Preparation:

1. Rub the prepared chicken on all sides with salt and pepper.

2. Mix mustard, honey and paprika and rub the carcass with this marinade, coating everything well inside and out.

3. Place it in a deep bowl and fill it with juice squeezed from four oranges. Leave it like this for 30-60 minutes.

During this time, turn the chicken over, pouring juice from the bottom of the container.

4. Then we stuff the carcass with chopped apples, securing the edges with toothpicks or sewing everything up with thread.

We tie the legs crosswise with thread. We also tie the wings.

The main thing is that the thread is not synthetic, otherwise it will melt during frying.

5. Transfer the chicken to a baking sheet; you can place orange slices on top. Bake at 200° for 1 hour, during which we take out a baking sheet and pour the remaining marinade over our dish.

Fragrant and very tasty holiday dish will be relevant all the time!

Bake chicken and potatoes in a bag. Delicious!

A baking bag always helps during the cooking process. You can use it to bake different types both meat and fish. So why not cook a whole chicken and potatoes in it? You will get a complete meal in a very short period of time. I often cook this way when I don’t want to bother with the side dish separately. Tasty and fast, what more do you need?

We will need:

• chicken - 1 pc.;
• potato;
• salt - 1 teaspoon;
• honey - 1 teaspoon;
• mixture of peppers - 0.5 teaspoon;
• curry - 0.5 teaspoon;
• garlic - 4 cloves;
• mayonnaise - 3-4 tablespoons;
• soy sauce - 3-4 tbsp.

Preparation:

1. Make a sauce for which we mix mayonnaise, soy sauce, honey, curry, a mixture of peppers, salt and garlic pressed through a press.

2. Rub the resulting mixture onto the cleaned chicken carcass, which must first be cut along the breast. Leave it to marinate in the refrigerator for 1-2 hours, covered cling film.

Reserve some sauce for the potatoes.

3. Before removing the chicken from the refrigerator, peel and cut the potatoes into slices. And fill it with the remaining sauce.

4. Take a baking bag and tie it on one side. We put our chicken and potatoes inside. We tie the bag on the other side and make several punctures in it with a toothpick. Cook in an oven preheated to 190 degrees for 45-50 minutes.

We take everything out of the bag onto a dish and invite everyone to the table!

Whole chicken with apples and potatoes, baked in foil

Chicken stuffed with apples infuses fruity notes as it bakes, imparting flavor to the meat. sweetish taste. At the same time, the sweetness from apples goes well with spices and garlic. All this together creates a real culinary masterpiece. I'm sure this dish will be appreciated!

We will need:

• chicken - 1.5 kg;
• apples - 2 pcs.;
• potato;
• paprika - 1.5 teaspoons;
• curry - 1 teaspoon;
• salt - 1.5 teaspoons;
• pepper mixture - 1 teaspoon;
• mayonnaise - 1 tablespoon;
• garlic - 1-2 cloves;
• butter - 15 g;
• vegetable oil - 3-4 tablespoons.

Preparation:

1. Mix all the spices with mayonnaise and rub the prepared chicken with the resulting mixture. We tuck the wings and tie the legs.

2. Wash the apples, peel them and cut them into slices. We stuff our chicken with them. Cover it with cling film and leave to marinate for 30 minutes.

3. At this time, peel and cut the potatoes. We also mix it with spices as desired and one tablespoon of vegetable oil.

4. Cover the baking sheet with foil, grease with oil and place stuffed with apples carcass Place potatoes around it. Cover with a second piece of foil, make cuts in it and bake for 30 minutes at 200 degrees.

Then take out the baking sheet, remove the top foil and grease the chicken and potatoes butter. Then put it back in the oven and cook for another 30 minutes at 180 degrees, no longer covering with foil.

5. Rub the finished chicken with chopped garlic and you’re done!

Video on how to cook chicken stuffed with rice in the oven

This dish is two in one! This is both the chicken and the side dish with which it is filled. This dish looks very impressive on the table. The rice is soaked in juices and becomes crumbly and airy. After watching this video, you definitely won’t have any questions about how to properly stuff a bird and bake it in the oven.

Delicious whole chicken with a crispy crust in the sleeve

I am sure that this incredibly simple recipe will help you out more than once! After all, you will spend very little time preparing it. The chicken in the baking sleeve turns out to be the most tender, and the marinade based on red spices makes its surface beautiful and well baked. The crust is thin and so flavorful!

We will need:

• chicken - 1 pc.;
• paprika - 1 tablespoon;
• soy sauce - 2 tablespoons;
• red pepper - 0.5 teaspoon;
• salt to taste.

Preparation:

1. Mix salt, soy sauce, paprika and red pepper. Rub clean, dried chicken with this marinade and leave it to steep for 30 minutes.

2. Bake it in a sleeve, tying it on both sides, for an hour and a half at a temperature of 200 degrees.

Take the finished chicken out of the oven, let it cool slightly, cut the sleeve and place it on a serving dish. You can prepare any side dish of vegetables or cereals. A great quick dish.

Prepare a whole chicken according to the recipe you like and you will realize that cooking it is quite simple. And the result is always amazing! Use your favorite spices and seasonings to give your meat a unique flavor every time.

I’ll wrap it up here and run to prepare the next article for you! Don't forget to share with your friends and bookmark the post. You will definitely need it more than once!

Bon appetit!

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 a holiday 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 be with 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 of 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.