How to marinate a chicken carcass for the oven. Recipe for cooking chicken in fermented milk sauce in the oven

Whole chicken in the oven: preparation

The first step is to carefully examine the chicken to immediately detect if there are any feathers left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to remove any fine fluff.

Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it may not give the bird the best nice smell and taste.

Marinade for chicken in the oven - the beauty of marinades

Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced cooks or on special occasions. This cooking method, when done correctly, guarantees juicy and tender meat, so you should marinate the chicken before baking every time! Alternating various marinades, you can put a new dish on the table every time with original taste. Below are the ingredients needed for several types of marinade.

2 teaspoons sugar;
1 teaspoon salt;
juice of half a lemon;
juice of one lime;

1 teaspoon salt;
juice of one lemon;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.

1 tablespoon mustard;
1 glass of dry white wine;
1 teaspoon salt;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.

three to four cloves of garlic;
juice of half a lemon;
2 teaspoons salt;
1 teaspoon ground black pepper.

Marinating chicken

Marinate the chicken for at least an hour, and at most a day. If you don't have much time to marinate, let the chicken sit on the counter for room temperature. If you are going to marinate it for a long time, put it in the refrigerator. At small quantity marinade sometimes it's better turn the chicken over. Also stuff it well with garlic cloves.

Stuffing chicken

Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb juices, the meat is not particularly juicy. You can put an orange, apple, carrot, pear, celery or lemon, as well as parsley sprigs in the chicken, Bay leaf, thyme or rosemary. Citrus fruits are great for cleaning excess fat from chicken and add a fresh flavor (see: how to stuff chicken with lemon). Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.

Eat wonderful recipe Chicken stuffed liver(Here is the prescription).

Whole chicken in the oven and marinade for chicken in the oven

Vegetable bed for chicken

You can place various vegetables on a baking sheet:

It looks simply great, and you can (and should) serve it on the table directly from vegetable side dish. Unlike the vegetables that are used to stuff chicken, these vegetables are edible and very tasty.

Roasting chicken

It is best to bake a whole chicken in the oven at a temperature of 205°C. A regular bird weighing about 1.5 kg will take approximately 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird does not burn. In the second half of this time, pour the juices collected from the bottom of the pan over the chicken, this will help to get an even golden crust.

After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken it will work if you bake it in glass form slightly larger than the bird itself. This way it will be baked as if “in its own juice”.

Baking a side dish with chicken

It will be very convenient to bake the chicken immediately along with a side dish such as vegetables, fruits and root vegetables. Zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves work well in this case. The best combinations would be zucchini with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes. Choose according to your taste and the preferences of your household.

Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, sprinkle olive oil, mix and arrange in the form. Place the chicken directly on or between the vegetables. When pouring juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.

Gorgeous orange chicken in a sweet marinade

The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).

Apply orange zest to the inside of the chicken.

For the filling, mix seedless grapes (300 grams) with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, seal it with toothpicks.

Lastly, grease the chicken carcass butter and put it in the oven.

The chicken should be roasted in the oven for 1 hour at 200 degrees.

While the chicken is roasting, prepare the sweet marinade:

Squeeze juice from 1/2 grapefruit
cut the other half of the grapefruit into slices
Squeeze juice from 1 orange
cut the second orange into slices
Cut the remaining grapes into halves

Now mix everything, add honey and put it on the fire so that everything melts and mixes well. This sweet caramel gravy needs to be basted over the chicken periodically (3-4 times).

The aroma is fabulous, the chicken is delicious.

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MARINADES AND BAKING WHOLE CHICKEN.

All housewives have in everyday life home menu the kind of dishes that they prepare periodically, when you don’t want to come up with something original. One of these dishes was baked whole chicken in the oven for all of us. This a win-win, since few people don’t like the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be happy with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out juicy and rosy, and not dry and raw at the bones.

1 tablespoon olive oil;

2 teaspoons sugar;

1 teaspoon salt;

5-7 cloves of garlic, which must be passed through a press;

juice of half a lemon;

2 tablespoons of soy sauce;

piece about 4 cm in size fresh root ginger;

juice of one lime;

1/2 teaspoon ground black pepper.

1 teaspoon salt;

1/2 teaspoon dried rosemary;

juice of one lemon;

1 tablespoon olive oil;

1/2 teaspoon ground black pepper.

1 tablespoon apple or wine vinegar;

1 tablespoon mustard;

1 glass of dry white wine;

1 teaspoon salt;

1 tablespoon olive oil;

1/2 teaspoon ground black pepper.

three to four cloves of garlic;

2 cups low-fat kefir;

juice of half a lemon;

half a medium-sized onion;

1/2 teaspoon dried thyme;

2 teaspoons salt;

1 tablespoon hot sauce(“Tabasco”, for example);

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Tender marinated chicken in the oven: step-by-step cooking recipe with photos

The most affordable and easy to prepare meat is chicken. It is also good because it leaves huge scope for culinary fantasy and creativity. And special freedom is observed when a person plans to have marinated chicken in the oven for dinner. Poultry fillings can be made from almost any component. And each option absolutely guarantees a successful result - juicy, aromatic and unusual delicious decoration table.

Any housewife even without knowledge exact recipe will make a marinade for chicken with mayonnaise. However, simply smearing it on a bird is not very interesting, although in the end it will not disappoint anyone’s expectations. Therefore, we suggest that all culinary specialists try this composition: press a medium-sized head of garlic through a press, squeeze lemon into the garlic, pour in a glass of low-fat mayonnaise and a spoon, not spicy, but spicy mustard. The marinade is salted, peppered and flavored with crushed bay leaves. The carcass is poured (coated) with it and hidden in the cool place for the night. The next day you'll have great marinated chicken in the oven or on the grill. You can also use the filling if you want to deliciously cook individual bird “spare parts”. In the oven, a kilo and a half carcass will reach condition in about 50 minutes at a relatively low temperature of 180 degrees.

Marinade for chicken with honey is very popular among chefs. Moreover, you can combine the main ingredient with a variety of additional ones. The only obstacle to creativity may be an allergy to bee products in someone who will participate in the feast. Very delicious marinade for chicken it will work if you combine honey, tomato paste and mayonnaise in a ratio of 1:1:2. Seasonings include pepper and salt and a little garlic, the rest is up to the taste of the cook. The carcass is carefully rubbed with the mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don’t have much time on hand. The bird is baked for about an hour, until when pricked, clear, rather than pink, juice begins to stand out.

Another salvation option for those who are threatened by the sudden arrival of guests (or have been detained at work longer than expected, and the family is stomping around in the kitchen with unhealthy excitement). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For it, an onion, an apple and three garlic cloves are grated, two full spoons of mustard are added to them, the same amount tomato paste And vegetable oil, salt, paprika and pepper. The marinade is diluted with half a glass of water, poured into a container with chicken, and the bird is pressed down with a weight. The chicken treated in this way in the marinade will stay in the oven for about an hour. During the baking process, do not forget to water it - with the released juice or salted water.

Those who like contrasts will find a chicken marinade with honey and mustard very suitable. They are combined in equal quantities and supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate spices, you can add thyme and rosemary to the marinade - they wonderfully highlight the taste of chicken. Before marinating, the carcass is first rubbed with white pepper and salt, and only then with the created mixture. There is no need to put the bird in the refrigerator; in principle, it will be ready for further culinary influences in about forty minutes, but if it is desirable to get more aromatic dish, let the chicken marinade longer. In the oven it is, as in previous recipe, you will have to water it sometimes - the marinade is not enough to prevent the carcass from drying out.

Boring cooking opponents and supporters culinary experiments You can try a marinade for roasting chicken based on white wine. You'll need it whole bottle, but in such an important matter it is better not to save. Grated ginger and garlic are added to the wine (their quantity depends on your attitude to these components; you will have to try the marinade, and the main thing is not to get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a mixture, a medium-sized carcass should stand for four hours. During this time, it must be turned over at least three times to ensure even marinating. When you think that the carcass has been in the composition enough, it is coated with the same oil and baked (poured periodically with juice) for a little over an hour.

Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any parts of it, any other meat and even seafood. One of the recipe options for preparing chicken in orange marinade. For pouring, finely chop the onion; In this regard, the sauce is quite democratic: you can trim onions, you can use shallots, and onions won’t be disharmonious either. Add the following to the onion slices:

The carcass is kept in this composition for a day. If you are patient, after baking the marinated chicken in the oven, it will take on a glazed appearance and will be simply killer in flavor. However, it will acquire a decent external appearance even after two hours of marinating. But such a stunning smell cannot be achieved in this time.

A very interesting option was invented in sunny Greece - and this despite the fact that this delicious chicken marinade does not contain any particularly complex components. The only thing you should be seriously concerned about is the search for natural, without any additives, yogurt. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove (very thinly!) the zest from the lemon, peel off the white layer and squeeze out the juice, making sure not to choke the grains - they add extra bitterness. The lemon pulp is discarded and the rest is combined with the yogurt. Add half a large spoon of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves. The composition is well mixed, the chicken (or its pieces) is coated with it and sent to the refrigerator - at least for an hour, but not longer than a day.

Most poultry is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: the chicken turns out no worse in a primitive stewed form. You can, again, take not the whole carcass, but your favorite parts. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, favorite herbs and regular onion. It is better to cut it into rings: if you decide to stew the bird later, it will add additional flavor to the gravy. Three spoons of natural liquid honey are poured into 0.5 cups of sauce and stirred until completely dissolved. A bunch of greens are finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are placed in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor, then do it at night. Don't let it sit longer - the meat will have an overly strong taste. Further steps are optional: you can bake in the oven, pouring the marinade over it periodically, you can fry and stew, using the marinade as a base for gravy.

Among the recipes that we shared in this article, we have already mentioned one version of the marinade (Cuban), which includes Orange juice. However, that sauce required subsequent baking. And now we will tell you how to prepare stewed chicken in an orange marinade, and the filling is done without any “extraneous” additions. Calculation of ingredients: per kilogram of chicken, four medium oranges and a teaspoon of paprika (other spices are at your discretion, but this one is required). The bird is salted and peppered; The zest is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; The chicken is coated with this mixture and placed under a load in the refrigerator for half a day. It is advisable to occasionally turn the marinating meat. Then the chicken is transferred to something thick-walled, for example, a duck casserole, poured with marinade and simmered on the lowest heat for about half an hour. Before cooking, pre-selected seasonings are added and the juice of the reserved orange is squeezed out. Eat with pleasure!

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Methods for marinating chicken for baking in the oven

There are a huge variety of ways to marinate chicken for baking in the oven. Every housewife here has her own secrets, but you always want to conduct culinary experiments and try something new. After all, chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for family dinner or for a large holiday table.

Practice shows that most often a whole chicken is baked just for the holidays. After all, it’s simple and convenient, festive and beautiful. You should always keep in mind that it is best to cook whole carcasses chilled rather than frozen. With this approach, the housewife can be confident that the dish will definitely turn out well.

Important! Good marinade– this is the most important thing that determines the final taste of the finished chicken. They affect how juicy and tasty the meat will be. So, already at the stage of preparing the marinade, you should choose the right recipe and follow clear recommendations. It is recommended to marinate the chicken in the refrigerator for at least several hours, or better yet, leave it there for a day.

It often happens that the carcass is so large that the marinade does not completely cover it. In such a situation, you will need to periodically turn the chicken so that it is properly soaked on all sides. Once the marinade has been selected and the chicken is prepared, you need to choose a baking method. Today, for this you can use not only a baking sheet, but also foil and special sleeves.

Ways to marinate a whole chicken for baking in the oven

One Wed. hen;
Four cloves of garlic;
2 tbsp. olive oils;
1 tbsp. salts;
Paprika and ground pepper as desired;

The chicken should be rinsed and dried using paper towels. The marinade is prepared using garlic passed through a press. Mix it with salt and other spices, then pour olive oil over everything and mix. Rub some of the marinade inside the carcass, use the rest for the top part of the carcass. The chicken should be marinated in this marinade for at least an hour. You can also make chicken breast soup.

Then you can put it on a baking sheet with vegetable oil and go into the oven for an hour and a half. The dish will be cooked until golden brown at a standard temperature of 180 degrees. According to this recipe, the meat will be tender and will easily separate from the bones.

Usually, it doesn’t matter at all which method of marinating chicken for baking in the oven is chosen; you can cook it in foil, a sleeve, or any other convenient way. This marinade contains lemon zest, which adds piquancy to the dish.

Hen;
One lemon;
Zest of one lemon;
Thyme and black pepper, salt.

Make up to 8 deep punctures in the lemon with a thin knife. There, this is necessary so that the juice from the fruit begins to flow out, but the fruit itself remains intact. Rinse the chicken and dry it on a paper towel. Mix the grated fine grater lemon zest, add thyme, salt and pepper. Rub dry chicken with this mixture on all sides, including the inside.

Now put a whole lemon in the belly. You don't have to sew up the hole, but for maximum juiciness it is recommended to do so. Bake this chicken for an hour at 200 degrees. During the cooking process, it is important to pour lemon juice over the chicken, which will be released during heat treatment of the product. Cook until the bird's crust turns a nice golden color. Korean-style carrots are ideal as a snack: a homemade recipe.

Advice! If you want to citrus notes the taste was not very obvious, but you don’t have to use lemon zest to rub the carcass. In such a situation, it will be enough to place the cut lemon inside the carcass itself.

This perfect option, how to marinate chicken for baking in the oven in the sleeve. To implement the recipe you need a chicken carcass, three tablespoons of sour cream (you can use mayonnaise), olive oil, salt and spices at your own discretion.

The chicken will need to be rubbed outside and inside with the dry spices that were selected, as well as salt. Then coat the bird on all sides with sour cream or mayonnaise. Place the whole prepared carcass in a baking bag. Make several punctures in the bag so that the air can escape freely and the bag does not burst during cooking. Now cook the dish for about an hour in the oven at 200 degrees. Tear the bag completely 15 minutes before the end of cooking so that the carcass becomes rosy and beautiful.

For implementation this recipe take two cloves of garlic, 4 tablespoons of sour cream or mayonnaise, a small spoon of paprika and curry powder, as well as salt and regular pepper. Pass half the garlic through a press, mix with salt and pepper. Rub the chicken with this mixture.

Cut the remaining garlic into thin slices and use it to stuff the carcass with. This is done simply: use a sharp knife to make a hole and place a piece of garlic there. Now mix paprika and curry with sour cream, rub the chicken on all sides with this mixture. To ensure that the sauce that will be on top of the carcass does not burn, you need to use foil to cook the carcass in the oven.

Wrap it around the chicken, place it on a dry baking sheet and cook for about an hour at 200 degrees. Then remove the foil and leave the chicken in the oven for another 20 minutes so that the carcass browns.

This marinade, in principle, is suitable for use in the oven. But I would like to separately consider the option of cooking a whole chicken in a slow cooker. Requires garlic, plant. butter, salt and pepper.

You will need to pass the garlic through a press, grind it with spices, salt and mix with olive oil. Now the carcass, which has already been prepared in the appropriate way for culinary processing, you will need to rub this mixture on all sides. Don't forget to rub the inside of the chicken as well. Place the prepared chicken in the multicooker bowl and cook in the “Baking” program. Only when half the allotted time has passed, turn the bird onto another side.

What are the cooking features? whole chicken in the oven you should remember:

If the carcass is avg. size, this means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check readiness, you need to make a puncture in the thigh area: a light color should flow out. clear juice. It is not worth checking the carcass in the breast area, because the breast cooks faster than other parts of the carcass.
To ensure the chicken is as juicy as possible, it is recommended to keep an extra eye on it during the cooking process. You will need to water it with the juice that accumulates on the baking sheet during cooking. You need to water starting from the second part of the baking time. Thanks to this it will be amazing golden crust.
If you bake the carcass in a mold that is only slightly larger in size, the meat will be as tender as possible. This effect can be achieved because the carcass is cooked in its own juice.
When baking a carcass with a side dish, you can place vegetables either on the chicken itself, around or under it. The side dish should also be stirred additionally when pouring juice over the carcass. How to serve as a side dish lightly salted cucumbers in the package: quick recipe in 5 minutes.
When baking in foil, you need to check that the bird is wrapped tightly. Place the carcass on a baking sheet with the seams facing up. It is extremely important that the juices do not leak out of the foil: they are responsible for the juiciness of the meat in the end.

Like these ones interesting options How to marinate chicken for baking in the oven, we offer you for implementation. It is possible that you have already mastered some methods of marinating, then it is time for your own culinary experiments. Bon appetit and may all your plans come true.

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Photo gallery: How to marinate chicken - the most best recipes marinades for baking, frying and barbecue

Chicken breasts in marinade with potatoes

Professional chef will confidently say that chicken meat must be marinated before undergoing heat treatment in the oven or on the stove. By marinating the chicken gains more bright taste, becomes even more tender and softer. Today we are sharing with you a few secrets on how to deliciously marinate chicken for frying, baking or barbecuing.

How to deliciously marinate chicken: basic rules

There are many unspoken rules for marinating chicken for frying, baking, grilling, etc. By observing at least the most basic of them, you can always boast of successful dishes at a family dinner or a festive gala table:

Avoid mayonnaise. It is strictly not recommended to marinate meat in such a barbaric way. Mayonnaise completely deprives the delicate pulp of its taste.
Duration of marinating. When planning to bake a whole chicken in the oven, it is better to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. If you leave it on the table, you risk getting a stale product.
Spice mixture. The most popular win-win marinating option is the use of several spices in combination with vegetable oil or soy sauce. The liquid base for the marinade is chosen based on the spices. So, paprika and basil go well with olive oil, and garlic and thyme go with sunflower oil.

Marinated chicken in a bowl

Learn more about how to marinate chicken for cooking. frying pan, in the oven or grill, we will tell you in recipes with photo instructions.

How to marinate chicken for the oven: step-by-step recipe with photos

The combination of spices and beer is an innovation in the field of chicken marinades. This unusual recipe dressing for chicken turned out to be very successful and even liked experienced cooks. Having previously marinated the bird in this mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs in marinade

Required ingredients:

light beer
Cayenne pepper
green basil

Step-by-step instruction

How to marinate chicken for baking in the oven in honey mustard sauce

Honey mustard marinade with soy sauce is one of the most popular and adored options. Chicken in combination with these products, after baking in the oven, acquires an amazing golden color, an amazing salty-sweet taste and an extraordinary festive aroma.

Required ingredients:

liquid honey - 100 ml
Dijon mustard - 70 ml
curry - 1 tbsp.
soy sauce - 4 tbsp.

Step-by-step instruction

How to marinate chicken for frying in pomegranate juice

Chicken fillet during frying in a frying pan (or in the oven) does not perform well, to put it mildly. The meat becomes dry and tough and takes on an unpleasant gray or dark brown color. But this situation can be easily solved by pre-marinating the chicken breast in pomegranate sauce. This way the chicken can maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the gourmet eye.

Required ingredients:

natural or bottled pomegranate juice
coriander peas
turmeric
dried fennel
fresh dill
vinegar

Step-by-step instruction

Heat pomegranate juice (preferably freshly squeezed) over low heat.
Remove the container with juice from the burner, pour dry spices inside and add wine vinegar.
Fresh dill finely chop and add to the solution. Mix everything thoroughly.
Place the chicken breasts in a wide vessel with sides and fill with marinade.
Cover the chicken with a lid and leave for 90 - 120 minutes.
For lack of pomegranate juice can be used slightly diluted pomegranate sauce narsharab. This time the chicken will turn out no less juicy and soft.

How to marinate chicken for barbecue: recipe with photos

Today it is no longer relevant to marinate poultry meat in mayonnaise, kefir, or sour cream. Now the trend is to marinate chicken for barbecue in soy sauce with spices and herbs. Be sure to try this newfangled recipe.

Ask a professional chef how he prepares any meat. Believe me, he will definitely tell you that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after marinating, the fibers become softer, making the dish more tender and juicier.

There are several rules for marinating chicken in the oven. By following them, you will always get a wonderful dish as a result.

The duration of marinating depends on the weight of the carcass. If you plan to bake the whole carcass, take the time to marinate it the night before. If you have wings or breasts for dinner, you can leave them in the sauce for an hour. Thighs require more time - from 2 to 4 hours.

Stop marinating oven-baked chicken in mayonnaise! With this simple and seemingly successful ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which when baked makes the fibers hard and they begin to taste bitter.

Keep meat in the refrigerator if marinating time is longer than 2 hours. At room temperature, the carcass will marinate faster, but this only applies to the breast or wings.
The easiest way to marinate chicken for the oven is to mix 1 or several types of spices with vegetable oil, bathe the meat in this mixture and leave for a couple of hours. Depending on the seasonings you choose, choose your oil. For example, olive oil goes well with basil and paprika, sunflower oil goes well with hot spices, and corn is universal, suitable for all types of marinating.
Avoid salt! Every marinade recipe for chicken in the oven requires the presence of salt. You just need to add it correctly. Do not salt the meat before long-term marinating; it is better to add salt 10 minutes before you plan to put the carcass in the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

What spices should we use for chicken in the oven, and which ones will give us a wealth of flavors? Remember!

Peppers - black and chili. The first is universal, we put it in every dish, but chili adds spiciness to the dish, so it is used “in doses” and often in dishes with a Mexican accent.

Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. You can use just one bright flavor, or you can use an original mix of them. By the way, all these herbs go well with ginger and coriander, which will also enrich the taste of your dish.

Curry is the perfect solution for marinated chicken in the oven, especially if you plan to grill it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
Nutmeg— opt for it if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single dish can do without it. haute cuisine, if it contains cream and potatoes
Turmeric - this spice special taste, which is highly prized in India. It is more than unusual for us, so adding turmeric to the marinade is a small amount. But for chicken in the oven it will be an ideal solution, as it will give the dish not only interesting taste, but also a bright golden crust.

Recipes for marinades for cooking chicken in the oven

The recipes we offer are used for preparing individual parts of chicken and are designed for 500 grams of chicken.

Soy-honey

Ingredients:

Two tablespoons of classic soy sauce and liquid honey;
Three tablespoons of refined vegetable oil;
One pinch each of basil and coriander;
A little ground black pepper.

Mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish tint.

Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. Great dish ready!

Spicy-sweet Asian

By preparing a marinade for baking chicken in the oven according to this recipe, you will be able to appreciate magical taste, based on the contrast of sweet and spicy!

Ingredients:

3 tablespoons sesame oil and honey; Marinade with sesame seeds, soy sauce and garlic
Five spoons of classic soy sauce;
Several cloves of garlic, crushed through a press;
Salt and black pepper to taste.
A ginger root approximately 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give ready-made dish unique Asian flavor.

The prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later the dish is ready.

Universal (fast)

A great way for those who don't want to spend a lot of time cooking. With this recipe you will prepare delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

Compound quick marinade for chicken in the oven:

Three tablespoons of lemon juice;
40 g mild mustard;
Four tablespoons of olive oil;
A pinch provencal herbs at your choice;
Ground black pepper on the tip of a knife.

The chicken pieces should be mixed with the sauce in a plastic bag and left to marinate.

After this, you will need another 15-20 minutes to bake the marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven they turn out deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

Half a liter of 1% kefir
2 tablespoons mild mustard;
4 tablespoons of any refined oil;
3-4 cloves of garlic;
A pinch of basil and a little black pepper.

Mix all these ingredients, pour the resulting marinade over the poultry pieces and place them in the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, and you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

Ingredients:

1 tbsp. a spoonful of mild mustard;
5 tbsp. spoons of honey, melted in a bathhouse;
Two cloves of minced garlic;
Juice squeezed from half a lemon;
A little salt and black pepper to your taste.

The resulting mixture should be coated portioned pieces poultry and leave to marinate for about 2 hours at room temperature.

After this, the chicken is baked in the oven for about 30 minutes.

Place all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and thoroughly massage it inside and out with the marinade. Place it in a dish, cover it with film and send the chicken to rest in the refrigerator, maybe for an hour, or even overnight, as you like.

Interestingly, marinade was first used by the ancient Romans. As today, the marinade made it possible to tenderize the meat and give it more flavor. discriminating taste. In ancient times, ordinary sea water was used as a marinade. The meat was marinated in it for several hours. Apparently, the effect was justified, since meat dishes those times are still described in cookbooks.

Today, lovers of tasty and juicy meat a more extensive list of ingredients, and much more recipes for preparing the marinade. This allows you to prepare the marinade based on the characteristics of the meat. For example, for tough meat it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect because, penetrating deep into the fibers, it improves the absorption of herbs and spices included in the marinade.

For chicken meat, which is already tender a priori, you should not include such heavy “softening” artillery as mustard in the marinade. Stronger ingredients may have a negative effect and the meat will become too tough.

Many people believe that only the meat from which they plan to make kebab needs marinade. However, you can enrich the taste of meat not only when going outdoors, but also on everyday days, when you also want to enjoy aromatic and rich-tasting meat. An important fact is that it takes much less time to prepare marinated meat. The combination of spices and herbs allows you to give the meat a unique and unique taste.

Food preparation

As mentioned above, not every ingredient that is usually used for marinating meat is suitable when preparing a marinade for tender chicken. Too hard components can “kill” natural taste birds. Excellent action turns out to be tomato juice, adjika. The ingredients may include ginger, soy sauce, lemon juice, and even Exotic fruits- kiwi, orange.

Chicken marinade recipes:

Recipe 1. Marinade for grilled chicken

Many may wonder why it is actually necessary to marinate grilled chicken. After all, it’s enough to grate it with garlic, salt, black pepper and put it in the oven until a golden crust forms. The result will be amazing, however, if you do not overcook the chicken on the fire, which will dry out the meat. However, this opinion is wrong. Why enjoy the same taste every time, if you have the opportunity to experiment and cook every time? new chicken grill with unsurpassed taste?

Required ingredients:

Fresh ginger - 4 cm;

Apple cider vinegar - 2 tbsp;

Honey - 3 tbsp;

Sesame oil- 1 tbsp;

Lemon juice - tbsp;

Garlic - 4 teeth;

Sesame seeds - 1 tbsp.

Cooking method:

Preparing the marinade is not difficult. Just mix all the ingredients in a container.

Press the garlic with a garlic clove. Grate the peeled ginger on a fine grater. Heat the honey in a water bath and add all the ingredients. Often, when marinating meat, special ziplock bags are used, which allows the components of the marinade to be thoroughly mixed with the meat. We use such a package in this case as well. We put the marinade in a bag and place the chicken in it for grilling. Coat the chicken thoroughly, leave it in the bag, and put it in the refrigerator for about 2 hours. Before putting the meat in the oven, you need to salt it, and at the end sprinkle with sesame seeds.

Recipe 2. Grape juice marinade for chicken in the oven

Enough interesting recipe preparing a marinade that gives the meat an incredible aroma.

Required ingredients:

Water - 2 glasses;

Lemon acid½ tsp;

Cloves - 4 pcs.;

Grape juice- 2 glasses;

Peppercorns - 5 pcs.;

Sugar - 1 tbsp;

Salt.

Cooking method:

The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken in it, either whole or cut up. It is better to keep the meat in the marinade for several hours. The more the richer aroma and more tender meat. If it takes 1.5 - 2 hours to cook regular chicken in the oven, then marinated chicken in the oven will need a maximum of 1 - 1.5 hours.

Recipe 3. Lemon marinade for chicken

Sour cream and mayonnaise are also actively used when preparing chicken marinade.

Required ingredients:

Sour cream - 3 tbsp;

Garlic - 5 teeth;

Vegetable oil - 2 tbsp;

Lemon juice - 4 tbsp;

Turmeric - ½ tsp;

Nutmeg - ½ tsp;

Paprika - ½ tsp;

Salt.

Cooking method:

Pass the garlic through a press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Close the container tightly cling film and put it in the refrigerator overnight.

Recipe 4. Cheese marinade for chicken

The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.

Required ingredients:

Mayonnaise - 2 tbsp;

Garlic - 4 teeth;

Processed cheese- 150 g;

Honey - 1 tsp;

Soy sauce - 2 tbsp;

Nutmeg ½ tsp.

Cooking method:

Need to melt processed cheese. You can use a water bath, but it’s better to put it in the microwave for a couple of minutes. Add honey and chopped garlic to the cheese melted to a thick consistency. Stir, the honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, in such a marinade especially excellent taste buy wings.

Recipe 5. Pineapple marinade for chicken

You can prepare such a marinade for meat intended for the festive table. The intoxicating aroma will definitely correspond to the special event.

Ingredients:

Chopped pineapple - 100 g;

Ground ginger½ tsp;

Apple cider vinegar - 3 tbsp;

Honey -3 tbsp;

Soy sauce - 3 tbsp;

Garlic - 2 teeth.

Preparation:

Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where you plan to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives meat exotic taste. Believe me, such a dish will definitely not remain on the table!

Using greens when marinating chicken can significantly enrich the taste of the meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And when cooking fresh herbs turns black and spoils appearance dishes.

Soy-honey.
Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon each of coriander and basil, a little black pepper to the marinade, stir. Marinate the meat in the mixture, and if you bake it in a mold and with potatoes, pour it over it before putting it in the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish taste.
Asian spicy.
Mix a spoonful of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass 5 cloves of garlic through a press and add to the marinade. Peel a 4 cm long ginger root, cut it and add it to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
Wine mustard.
Mix by spoon apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, and half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will add an original taste.
Lemon spicy.
For this simple marinade use the juice of one lemon and a tablespoon of olive oil. Then add half a spoon to it ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
Original kefir.
Use 2 cups of low-fat kefir, 4 cloves of garlic, and the juice of half a lemon. Add a spoonful of Tabasco hot sauce, half a spoonful each of thyme and black pepper, chop half an onion. At the end add 2 tablespoons of salt
Marinade "Delicious"
- Ginger root - 1 tablespoon already grated
- Garlic - 4-5 cloves
- Curry - 1 teaspoon
- Turmeric - 0.5 teaspoon
- Nutmeg - 0.5 teaspoon
- Ground white pepper - 0.5 teaspoon
- Salt - 1 teaspoon
- Vegetable oil - 5 tablespoons
- Sour cream - a quarter cup
- Juice of half a lemon (small)

died down New year's night and the week came when relatives and friends began their visits to guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be chicken, which, after simmering in the oven, becomes an amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in... They do. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this.

IN chicken meat high content necessary for the body and easily digestible animal proteins.

Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can easily be served on festive table as a main dish, as well as for everyday dinner.

What to cook from chicken - Chicken in the oven detailed recipes with photos

There are a lot various options for baking, giving their own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we will first prepare it well: gut it, then rinse it thoroughly to remove all clots of dried blood and remains of entrails and feathers, dry it with paper towels and only then start cooking.

The easiest way is to grate with salt and pepper and place on a baking sheet.

But we want to get aromatic, tender meat with a crispy crust, don’t we? Then on help will come pickling.

1. Marinade for chicken

There are quite a large number of ready-made store-bought marinades, but it turns out much tastier with with his own hand cooked
All marinades are quite simple and their preparation basically boils down to the fact that you need to mix all the ingredients well and then coat the bird.

To meat marinated, you need to leave the carcass to soak in the mixed ingredients for 3-12 hours.
Here are a few recipes that will suit your taste preferences.

Mustard-honey marinade

A unique combination of sweetness and spice gives the meat spicy taste. But not only that, the crust is baked until crispy and looks like it’s glazed!

Ingredients:

Liquid honey – 150 gr.
French mustard – 100 gr.
Lemon juice – 3 tbsp. l.
Sunflower or olive oil – 2 tbsp. l.
Garlic clove – 5 pcs.
Greens – 1 bunch.
Salt, pepper - to taste.

Preparation:

Chop the greens and garlic cloves, mix with everyone other components.

Hot marinade

Spicy eaters will love this scorching taste.

Ingredients:

Soy sauce – 150 ml.
Green onions – 1 bunch.
Ground red pepper – 2 tsp.
Garlic – 5-8 cloves
Ginger – 8 cm fresh root
Salt - to taste.

Preparation:

1. Grind the onion feathers.

2. Rub ginger root and garlic with a grater

3. Mix everything in a marinade cup.

Sour cream marinade

The meat will simply melt in your mouth if you marinate it in sour cream with spices.

Ingredients:

Sour cream – 5 tbsp. l.
Soy sauce - 3 tbsp. l.
Ready mustard – 1 tbsp. l.
Provençal herbs - 1 tbsp. l.
Ground ginger - 2 tsp.
Salt, pepper - to taste

Preparation:

Combine all ingredients and beat until smooth and creamy.

Lemon marinade

Probably the most delicious marinade with a unique lemon note, which also softens the meat quickly enough, so it does not require a long waiting process and the meat is ready for further processing in a maximum of 5 hours.

Ingredients:

Lemon – 2 pcs.
Sunflower oil – 3 tbsp. l.
Garlic clove – 5 pcs.
Rosemary, dill - 0.5 bunch each
Ground allspice – 1 tsp.
Salt - to taste

Preparation:

1. Grind the garlic cloves, half a bunch of dill and rosemary.

2. Chop the lemons into small pieces in a way convenient for you. You can grate it.

3. Mix all ingredients and mix well.

And a few more secrets of marinating:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may develop an off-flavor. The ideal solution is glass and enamel dishes.

3. The degree of tenderness of the meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in marinating, then you must remember that they are already quite salty and there is a possibility of over-salting the meat if you add salt thoughtlessly.

2. Chicken in the oven with potatoes

Potatoes and chicken - best food at all times! And really, what do all housewives usually make as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

Most easy way To prepare this combination of important and healthy foods for the body is to put them in one bowl and bake.

Ingredients:

Chicken carcass – 1 pc.
Mayonnaise – 200 gr.
Potatoes – 1 kg.
Garlic cloves – 5 pcs.
Sunflower oil – 3 tbsp. l.
Salt, pepper - to taste.

Preparation:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic press and mix with mayonnaise.

3. Rub the bird with the mayonnaise-garlic mixture.

4. Place the chicken in the refrigerator to soak in the marinade for 3 hours.

5. Cut the peeled potatoes into half-centimeter thick slices, add salt and pepper to your taste.

6. Grease a baking sheet with sunflower oil.

7. Spread the potatoes in an even layer.

8. Place marinated chicken on top of the potatoes.

9. Send it to bake in an oven preheated to 180 degrees for an hour and a half.

10. Post it on large dish and decorate as you wish.

Bon appetit!

3. Chicken in the oven in foil

The peculiarity of foil is that it prevents food from burning in the oven. And if you cover a baked dish with it on top, it will simmer as if under a lid.

Ingredients:

Chicken carcass – up to 1.4 kg.
Salt, spices - 2 tsp each.

Preparation:

1. Rub the pre-prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to mix them immediately in a cup.

2. Leave the bird alone for 25 minutes so that it has time to absorb the spices and become salted.

3. Wrap the carcass in foil and place it in an oven preheated to 180 degrees for 50 minutes.

4. Open the foil and continue baking for another 20 minutes to form a golden crispy crust.

5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become truly fragile and crispy.

6. As a side dish we put boiled vegetables and potatoes.

Bon appetit!

4. Chicken in the oven in the sleeve

The benefit of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with each other’s juices and odors.

Ingredients:

Chicken carcass – up to 1.7 kg.
Paprika, soy sauce - 2 tbsp. l.
Chili pepper – 0.5 tsp. no slide
Salt, spices - to taste

Preparation:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. Coat the entire carcass with the resulting emulsion and let it soak in the spices for at least half an hour.

3. Lay out the sleeve on a baking sheet and place the marinated bird in it. We tie it well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.

4. Place in an oven preheated to 190 degrees and bake for 1.5 hours.

5. Carefully remove the finished carcass from the film so as not to tear the skin and not get burned by the juice.

6. Decorate with herbs or vegetables and can be served. The side dish can either be placed on the same dish as the meat, or in plates nearby.

Bon appetit!

5. Whole chicken in the oven

Lemon gives the chicken a special tenderness and unique taste. It is not necessary to grease the meat lemon juice. You can stuff slices of this amazing citrus marinator right under the skin.

Ingredients:

Chicken carcass – up to 1.8 kg
Lemon – 1 pc.
Rosemary – 2 sprigs.
Salt, spices - to taste.

Preparation:

1. Cut the lemon into rings half a centimeter thick.

2. Pry up the skin on the brisket with your fingers and push one or a pair of citrus plastics on each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. We push a rosemary sprig and the remaining lemon inside the carcass.

4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. Place in the oven at 180 degrees for 70 minutes.

6. Before serving, the thread must be removed, and it is advisable to decorate the dish to your taste.

Bon appetit!

6. Chicken in the oven with salt

Although it is believed that you can easily over-salt any meat with salt, there is still an interesting and fairly simple recipe for roasting poultry on a bed of salt.

Ingredients:

Chicken carcass – up to 1.8 kg.
Salt – 1 kg.

Preparation:

1. Using culinary scissors, cut the brisket down the middle.

2. We straighten the carcass into a flatter position and blot it thoroughly with paper towels to dry it and prevent the salt from sticking and ruining the taste of the dish.

3. Cover a baking sheet with parchment. Pour salt onto it and spread it in an even one and a half centimeter layer.

It is not advisable to use iodized salt to avoid bitterness due to iodine.

4. Place the chicken on top of the salt pillow in a straightened form.

5. Send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let it cool a little and carefully transfer it to a dish, trying not to pierce the skin so as not to get burned by the hot juice.

7. The plate can be decorated with slices fresh tomatoes and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put it in a carcass vegetable mix, then after baking it will acquire the taste of well-steamed vegetable stew. These vegetables will be an excellent side dish for tender baked chicken meat.

Ingredients:

Chicken carcass – up to 1.8 kg.
Bulgarian green and red peppers - 2 pcs.
Onion – 1 pc.
Garlic – 5 cloves.
Sunflower oil – 3 tbsp. l.+2. Art. l.
Lemon – 0.5 pcs.
Rosemary - 3 tsp.
Bay leaf – 5 pcs.
Spices, salt, pepper - to taste.

Preparation:

1. Cut the onion into quarters. Chop the rosemary (if fresh). Combine all the spices and lemon.

2. Mix sunflower oil with pepper and salt to your taste.

3. Stuff the carcass with spices (0.5 onions, 2 bay leaves, 0.5 lemons), and rub the top with oil emulsion.

4. Place the bird in a mold, sprinkle with rosemary and a couple of bay leaves.

5. Place in an oven preheated to 200 degrees for half an hour.

6. Grind the other half of the onion, peppers and garlic in any form convenient for you.

7. Season vegetable filling the remaining rosemary, salt, pepper, add 2 tbsp. l. sunflower oil and stir well.

8. Place on a baking sheet with the carcass and bake everything together for about 60 minutes.

Serve the dish hot, placing stewed vegetables around the chicken.

Bon appetit!

8. Chicken in the oven on a can

Enough interesting way preparing homemade grilled chicken in a regular glass jar. But it’s better to make the marinade yourself to feel the real homemade taste.

Ingredients:

Chicken carcass – up to 2 kg.
Mayonnaise – 3 tbsp. l.
Garlic cloves – 3 pcs.
Paprika – 1 tsp.
Bay leaf - 2 pcs.
Salt, pepper, spices - to taste.

Preparation:

1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.

2. Mix salt, favorite spices and garlic with mayonnaise.

3. Coat sour cream marinade carcass

4. Rinse thoroughly glass jar so that there are no labels or drips.

A seven hundred gram container is best.

5. Fill the jar a third with water, throw bay leaves and a few peppercorns into it.

6. Place the bird on the jar and wrap it with thread so that the wings and paws are pressed and the carcass does not fall.

7. Place the jar-meat structure on a tray, into which you need to pour a little water so that the dripping fats do not burn.

8. Place the structure in a cold oven on the lowest rack and gradually increase the temperature to 180 degrees, at which to simmer the chicken for about 80 minutes.

9. Place the finished dish on a platter and serve.

Bon appetit!

9. Chicken in the oven in a bag

You don’t have to bake the chicken with potatoes; you can just bake one chicken in a cooking bag. The meat is first steamed and then baked. This option is very good for people who cannot break their diet.

Ingredients:

Chicken carcass – up to 1400 gr.
Seasoning for chicken – 15 gr.
Butter – 50 gr.
Salt, pepper - to taste.

Preparation:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Rub the pre-prepared chicken oil marinade and remove to cool and infuse in a cool place for 3-12 hours.

3. We tie the chicken legs to make the carcass more compact.

4. Spread the bag on a baking sheet and place the marinated bird in it.

5. Send to bake in an oven preheated to 180 degrees for 60 minutes.

6. Rip the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a golden crispy skin.

Bon appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is a very popular side dish. But why cook it separately, when you can use it as a filling, of which there will be much more if you don’t stuff the carcass, but simply place it on top of a mound of rice? With this option, both the meat and the side dish will be ready at the same time. And the rice will be much tastier, because it will be soaked chicken juice during baking.

Ingredients:

Chicken carcass – up to 1.6 kg.
Rice – 1 glass.
Onion – 1 pc.
Celery – 1 stalk.
Butter and sunflower oil - 1 tbsp. l.
Carrots - 1 pc.
Garlic clove – 2 pcs.
Spices, salt - to taste.

Preparation:

1. Using culinary scissors, cut out the spine from the carcass. Rub the bird with salt and your favorite spices.

2. Wash the rice well and boil until half cooked.

3. Chop the vegetables in any way convenient for you and send them to simmer in a frying pan with sunflower oil for 5 minutes. Halfway through frying, add salt and pepper.

4. Add to vegetable dressing rice and fry for another 3 minutes so that the rice has time to absorb the vegetable juice.

5. Cover a baking sheet with foil. Spread the rice-vegetable mixture onto it in a heap.

6. Cover the mound of stuffing with the spread chicken and grease the carcass with sunflower oil.

7. Send to bake in an oven preheated to 180 degrees for 1 hour.

8. Place the filling with chicken beautifully on a dish and decorate with herbs and fresh vegetable slices.

Bon appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to their imagination and taste preference.

If you decide to upgrade to more light meat than beef and pork, chicken is the perfect solution!

To eat delicious poultry, you don’t have to stand at the stove for hours. Baking a whole chicken not only saves housewives time, but also delights every time with its variety of flavors, which appear depending on the marinade ingredients.

All housewives have dishes in their everyday home menu that they cook periodically when they don’t want to come up with something original. One of these dishes was baked whole chicken in the oven for all of us. This is a win-win option, since few people don’t like the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be happy with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out juicy and rosy, and not dry and raw at the bones.

Whole chicken in the oven: preparation

Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it can give the bird a not-so-pleasant smell and taste.

Marinade for chicken in the oven - the beauty of marinades

Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced cooks or on special occasions. This cooking method, when done correctly, guarantees juicy and tender meat, so you should marinate the chicken before baking every time! By alternating different marinades, you can put a new dish with an original taste on the table each time. Below are the ingredients needed for several types of marinade.

Asian marinade

2 teaspoons sugar;
1 teaspoon salt;
5-7 cloves of garlic, which must be passed through a press;
juice of half a lemon;
2 tablespoons of soy sauce;
a piece about 4 cm in size of fresh ginger root;
juice of one lime;

Lemon marinade

1 teaspoon salt;
1/2 teaspoon dried rosemary;
juice of one lemon;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.

Wine-mustard marinade

1 tablespoon apple or wine vinegar;
1 tablespoon mustard;
1 glass of dry white wine;
1 teaspoon salt;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.

Kefir marinade

three to four cloves of garlic;
2 cups low-fat kefir;
juice of half a lemon;
half a medium-sized onion;
1/2 teaspoon dried thyme;
2 teaspoons salt;
1 tablespoon hot sauce (“Tabasco”, for example);
1 teaspoon ground black pepper.

Marinating chicken

Marinate the chicken for at least an hour, and at most a day. If you don't have much time to marinate, let the chicken sit on the counter at room temperature. If you are going to marinate it for a long time, put it in the refrigerator. With a small amount of marinade, it is better to turn the chicken over from time to time. Also stuff it well with garlic cloves.

Stuffing chicken

Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb juices, the meat is not particularly juicy. You can add orange, apple, carrot, pear, celery or lemon to the chicken, as well as parsley sprigs, bay leaf, thyme or rosemary. Citrus fruits are great for removing excess fat from chicken and adding a fresh flavor (see:). Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.

There is a wonderful recipe for Chicken stuffed with liver ().

Vegetable bed for chicken

You can place various vegetables on a baking sheet:

only potatoes();
you can have carrots + potatoes + beans;
you can have broccoli + beans + carrots

It looks simply great, and you can (and should) serve it on the table directly with a vegetable side dish. Unlike the vegetables that are used to stuff chicken, these vegetables are edible and very tasty.

Roasting chicken

After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken will be if you bake it in a glass dish slightly larger than the bird itself. This way it will be baked as if “in its own juice”.

Baking a side dish with chicken

Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, drizzle with olive oil, mix and arrange in the form. Place the chicken directly on or between the vegetables. When pouring juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.

Gorgeous orange chicken in a sweet marinade

Ingredients:

whole chicken – 1 piece
ground black pepper
garlic – 3-4 cloves
orange – 2 pcs.
grapefruit – 1 pc.
butter – 150 g
grapes – 500 g
honey – 3 tbsp
rosemary – 1 sprig

The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).

Apply orange zest to the inside of the chicken.

For the filling, mix seedless grapes (300 grams) with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, seal it with toothpicks.

Lastly, grease the chicken carcass with butter and put it in the oven.

The chicken should be roasted in the oven for 1 hour at 200 degrees.

While the chicken is roasting, prepare the sweet marinade:

Squeeze juice from 1/2 grapefruit
cut the other half of the grapefruit into slices
Squeeze juice from 1 orange
cut the second orange into slices
Cut the remaining grapes into halves

Now mix everything, add honey and put it on the fire so that everything melts and mixes well. This sweet caramel gravy needs to be basted on the chicken periodically (3-4 times)!!!

The aroma is fabulous, the chicken is delicious!!!