A whole chicken baked in the oven is an invariable holiday table dish for many. And this is not surprising - the wonderful taste, delightful aroma and presentable appearance of this dish create a solemn atmosphere, effectively complementing the culinary composition of the feast.

Today we will tell you how to make baked chicken in the oven with a crispy, delicious crust. Available recommendations will allow you to get an amazingly ruddy and attractive-looking dish.

How to bake a whole chicken in the oven with a crispy crust - recipe on the rack

Ingredients:

• whole chicken carcass;
• refined vegetable oil – 15-20 ml;
• garlic - 5-6 cloves;
• a mixture of aromatic herbs and;
• ground mixture of five peppers;
• salt.

Preparation

Pre-marinating the chicken carcass will ensure a rich and juicy taste of the dish. To do this, we remove the remaining feathers from the bird, singe it over the fire if necessary, wash it thoroughly and dry it thoroughly. Rub the carcass with a mixture of salt, ground peppers and aromatic herbs and spices for chicken. We peel the garlic cloves, cut them into halves or quarters and insert them under the skin, trying not to break its integrity, and also put a couple of cloves into the belly of the bird. Lubricate the entire surface of the carcass with refined vegetable oil and leave for several hours to soak in the aromas.

In order for the chicken to be crispy on all sides, it is necessary to prevent the carcass from coming into contact with a baking sheet, mold or other containers as much as possible. A great way to prepare the bird for this is to roast it on a wire rack. Place the marinated poultry in the center of the grill and place it on the middle level of an oven preheated to 230 degrees. Place a baking tray with a small amount of water on the level below. We keep the chicken at this temperature for fifteen minutes, and then lower it to 200 degrees and bake for about another hour. If you have a bird weighing more than two kilograms, then its cooking time must be increased by about thirty minutes.

Whole baked grilled chicken in the oven with a crispy crust

If your oven is equipped with a spit, then, of course, you need to roast the whole chicken with its help. This way, the bird will bake and brown evenly, and we’ll tell you how to get the crispiest crust possible in this recipe.

Ingredients:

• whole chicken carcass;
• filtered water – 60 ml;
• granulated sugar – 45 g;
• a mixture of aromatic herbs and spices for chicken;
• ground mixture of five peppers;
• salt.

Preparation

We prepare the bird taking into account the recommendations given in the previous recipe, namely, pluck, singe, wash and dry thoroughly. After this, marinate the carcass in a mixture of your favorite aromatic herbs and spices, or use a ready-made collection of spices for poultry and leave it for exchange of aromas and soaking carcass for several hours or ideally overnight, wrapping it in foil or film.

When starting to bake, turn on the heat, having previously set it to the “Spit” and “Grill” modes. At this time, dissolve granulated sugar in water, grease the chicken carcass with the resulting syrup on all sides and skewer it. We tie the legs and wings with twine or just white cotton thread. We place the spit with the chicken in special slots in the oven and cook the bird for an hour and a half.

When ready, serve the aromatic chicken with a crispy crust immediately hot, without covering it with anything, in order to avoid loss of the desired crispy properties.

How to cook chicken in the oven with a crispy crust? It would seem, well, what could be difficult about this? But when the carcass turns out to be a faded white color or burns in places, you get the feeling that you need to know some secrets here. We will tell you about them!

Any housewife knows how to bake chicken with a crispy crust in the oven. But not everyone makes this seemingly simple dish perfect. At the same time, it is vital to have such a recipe in your culinary piggy bank, because grilled or simply baked chicken is a win-win option for the holiday table. And it doesn’t take much time to prepare.

To prevent the dish from disappointing you again, use our tips.

1. Choose the right carcass. This is no less important than knowing how to fry chicken in the oven with a golden crust correctly. You should buy a chilled carcass, or preferably a steamed one (you can buy this from private sellers, but homemade chicken is usually a bit tough). Fresh meat is much richer in taste than frozen meat, and after defrosting, the fibers always become tough and dry. The optimal age of the bird is up to a year, but since it is impossible to clarify this in the store, choose a carcass weighing up to 1.5 kg. The color of the meat should also attract your attention. The skin is white or slightly yellowed, the fat is also white, without spots. Meat fibers should be pink and uniform. Refrain from purchasing if you notice gray areas on the skin and yellowish fat. Also, smell the carcass and feel free to buy it if you smell a pleasant, slightly sweet smell.
2. Select dishes. It also affects the quality of the finished dish. A whole chicken in the oven with a crispy crust will bake evenly and delight you with a delicate taste if it is cooked in a cast iron or ceramic form. Of course, you shouldn’t throw away metal and glass ones, but they always have a greater risk that the meat won’t cook through in places and will burn. Therefore, during the cooking process, do not forget to turn it over for even baking.
3. Monitor the temperature. The optimal temperature for chicken is 180-200 degrees; the meat should be placed in an already preheated oven. For every kilogram of weight it takes 40 minutes in the oven, so feel free to bake a one and a half kilogram carcass for 1 hour. Professional chefs determine the readiness of meat not by eye, but with a special thermometer that is installed into the thickness of the fibers. The chicken is ready when the thermometer reads 85 degrees. If there is no appliance in the house, a toothpick can replace it: pierce the breast with it, and when you see the clear juice flowing out, remove the pan from the oven.
4. Don't forget the grill! It is the simplest solution on how to make chicken in the oven with a crispy crust. Just turn it on for 10 minutes before the end of cooking. If there is no grill, honey or sour cream will provide the crust. They should be used to lubricate the carcass before you put it in the oven. By the way, it is better not to use mayonnaise, the most popular among housewives: it will saturate the meat with acetic acid, causing it to lose tenderness.

The easiest chicken recipe with golden crust

This recipe is suitable even for a novice housewife, as it is infinitely simple and always works without fail. In addition, the list of ingredients for it is so small that you can use this recipe when nothing is ready, and guests suddenly appear on the doorstep.


So, you will need:

• chicken carcass - weight up to 1.5 kg;
• salt - the necessary coarse salt, you can use both rock and sea salt;
• black pepper - ground, in large quantities.

Preparation

1. The carcass should be washed and cut along the breast line. Then open it like a book.
2. Rub the meat with pepper, not sparing it at all.
3. Take a baking dish and evenly fill the bottom with salt. Pour out a whole kilogram!
4. Place the meat on the resulting pillow with its back.
5. Place in a preheated oven. Baking time is no more than an hour.

You don’t have to worry that the carcass will be over-salted: the salt cushion will ensure completely uniform baking and the perfect tender taste of the meat. And the crust will be richly golden and crispy.

Turkish golden chicken

This is a recipe for a complete holiday dish, with meat and side dishes.


You will need:

• chicken carcass - no more than 1.5 kg;
• sour apple - 1 is enough;
• mustard and lemon juice - 2 tbsp each. spoons;
• sugar - teaspoon;
• garlic - a couple of cloves;
• potatoes and onions - 5 heads each;
• carrots - 3 root vegetables;
• parsley and thyme - 50 grams each.

Preparation

1. Rinse the chicken and rub with salt and pepper.
2. Place a sour apple inside the carcass.
3. Mix the sauce ingredients: mustard, lemon juice, garlic and sugar. Rub the meat with it.
4. Place the carcass in a mold, arrange diced vegetables mixed with herbs around.
5. Place in the oven, preheated to 200 degrees, bake for half an hour under the lid, and then until done - without a lid.

Breaded chicken

Proper breading is the secret to a truly golden crust on the bird.


You will need:

• chicken carcass - it must be divided into 4 parts;
• breadcrumbs - 1 cup;
• garlic - a tablespoon of chopped cloves (you can use a dry mixture);
• 2 eggs;
• vegetable and sunflower oil - 50 g each.

Preparation

1. Mix breadcrumbs and garlic, break eggs into a separate bowl, and beat them with a fork.
2. Season the chicken with salt and pepper. Then dip each piece in eggs and bread in a mixture of breadcrumbs and garlic.
3. Fry in a frying pan until a crust appears - this will take 3 minutes on each side.
4. Place the meat in a mold and place a little butter on each piece.
5. Bake for 40 minutes, oven temperature - 200 degrees.

It's so easy to cook chicken in the oven with a crust! The recipes on our website will definitely help you with this!

New Year's Eve died down and the week began 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.

Chicken meat contains a high content of animal proteins necessary for the body and easily digestible.

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

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

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

To bake a whole chicken carcass, we first prepare it well: gut it, then rinse it thoroughly to remove all clots of dried blood and any remaining 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 marinating will come to the rescue.

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

The unique combination of sweetness and spice gives the meat a piquant 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 are the best food of 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.

The easiest 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. Place on a large platter 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, add 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 lubricate the meat with 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 of fresh tomatoes and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put assorted vegetables into the carcass, then after baking it will acquire the taste of a 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 the vegetable filling with the remaining rosemary, salt and 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

Quite an interesting way to prepare homemade grilled chicken in an ordinary 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 the carcass with sour cream marinade.

4. Thoroughly rinse the 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 with oil marinade and put it in a cool place to cool 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, which will be much more if you don’t stuff the carcass, but simply lay 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 in 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 rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up 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 switch to lighter meat than beef and pork, then chicken is the ideal 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.

Chicken in the oven can be prepared in a variety of ways. Let's try to list the main dishes: chicken with potatoes in the oven, chicken with mushrooms in the oven, chicken with rice in the oven, buckwheat with chicken in the oven, chicken with cheese in the oven, chicken with oranges in the oven, chicken with pineapple in the oven, chicken with garlic in the oven, chicken with apples in the oven, chicken with vegetables in the oven, chicken with tomatoes in the oven, chicken with prunes in the oven, chicken with mustard in the oven and others.

Oven chicken dishes are so varied that it is impossible to list them all. Great variety also arises depending on how the chicken is cooked. According to this principle, they distinguish: chicken in a sleeve in the oven, chicken in foil in the oven, chicken in a jar in the oven, chicken in a pot in the oven, grilled chicken in the oven, chicken in a bag in the oven, salted chicken in the oven, chicken in a bottle in the oven. oven, chicken on a spit in the oven, chicken in dough in the oven and others. If we try to cook chicken meat in different types and with different cuts of the carcass, we will get a number of new dishes: whole chicken in the oven, chicken fillet in the oven, chicken pieces in the oven, chicken drumstick in the oven.

Chicken meat is so tasty and pleasant to cook and eat that it responds to any experiments with it. Culinary masters have learned to prepare real masterpieces from chicken: chicken casserole in the oven, chicken pie in the oven, chicken julienne in the oven, French chicken in the oven, chicken kebab in the oven, stuffed chicken in the oven. The variety of sauces and seasonings with which it is successfully combined gives chicken meat its piquancy. This is how independent dishes appeared: chicken in mayonnaise in the oven, honey chicken in the oven, chicken in soy sauce in the oven, chicken in kefir in the oven, chicken in sour cream in the oven. You can try any marinade for chicken in the oven to suit your taste; there is a large selection of spices and seasonings for this. It is better to marinate chicken for the oven in advance, several hours before cooking. But there is room for experimentation here too.

And that is not all. Craftsmen are trying to combine some chicken recipes, and they come up with wonderful dishes that are worthy of our attention. These are grilled chicken in the oven on a spit, chicken with potatoes in the oven with mayonnaise, potatoes with chicken and mushrooms in the oven, chicken with potatoes in a pot, chicken in a sleeve with potatoes.

If you want to surprise your guests with something original, take a look at some of our recipes and study them. For example, a recipe for whole chicken in the oven, a recipe for chicken in a sleeve in the oven, a recipe for chicken with mushrooms in the oven, a recipe for chicken with rice in the oven, a recipe for baked chicken in the oven. In general, oven roasting chicken is a process that results in the most delicious oven chicken, crusty oven chicken, crispy oven chicken or crispy oven chicken. Cooking chicken in the oven in this case becomes a real test for others, because... It is impossible to indifferently inhale the aromas of fried chicken.

Recipes for cooking chicken in the oven continue to expand and improve. New dishes with chicken in the oven are appearing in world cuisine. Recipes for these innovations are posted on our website. People love oven-baked chicken. Recipes with photos are available for your attention on our website. If you decide to cook, for example, stuffed chicken in the oven, the photo will tell you what it will look like in the final version. Or - chicken in pots with potatoes in the oven, recipe with photo - looks more appetizing. It is convenient and educational for readers.

Many people are interested in questions: how to cook chicken in the oven, how to bake chicken in the oven, how to cook chicken with potatoes in the oven? The answers are in the recipes and photos. Moreover, if you succeeded in creating an original dish according to your own recipe, for example, “chicken with mushrooms in the oven,” send us a photo with the recipe, we’ll rejoice together, and share it with other gourmets. Chicken in the oven - step-by-step recipe is especially interesting. There is not just one recipe for chicken in the oven, there are a huge number of them, the possibilities for creating something of your own, exclusive are enormous. So explore and try.

Here are some general tips for cooking chicken:

Old poultry is used mainly for boiling and stewing, young poultry is used for frying.

From the liquid remaining after cooking the chicken in a container, meat juice is prepared, which is used to baste the bird when serving the dish.

Before cooking chickens and lean chickens, they are brushed with sour cream to create a more golden brown crust. Readiness is determined by piercing the thick part of the flesh with a chef's needle; clear juice flows out of the finished bird.

The finished chicken dish goes well with fried potatoes. The poultry dish is topped with meat sauce or butter. Additionally, you can serve green salad, red or white cabbage salad, and soaked apples as a side dish.

You have some kind of holiday coming up, an important date, or you just decided to have a dinner for two with your loved one. And now you are already standing in the center of the kitchen, among numerous plates, pots, pans, and are racking your brains to cook something so interesting and tasty to please those close and dear to your heart.

A chicken will come to your aid. Yes, that's it. What could be better than tasting delicious, appetizingly rosy chicken, exuding a delicate aroma of herbs and garlic. It only takes a little time to understand the intricacies of how to cook chicken in the oven deliciously and quickly.

Chicken meat is considered the most affordable and widespread protein diet food today. The most healthy is chicken meat cooked in the oven - since during the cooking process the use of fat is reduced to a minimum. And cooking in the oven itself does not require a lot of experience and special culinary knowledge. Everything is very simple - you just need to know a few secrets about how to cook chicken in the oven and I, of course, will share them with you. Soon you will be able to delight your loved ones with delicious and healthy chicken dishes.

Choosing chicken to cook in the oven

You came to the store with the firm intention of purchasing the best chicken for the most amazing dinner, but the assortment on display in the window is so large that your eyes run wide. How to choose exactly the best one, suitable for cooking in the oven?

To bake chicken in the oven, it is best to choose carcasses of medium fatness; it is better to give preference to chilled ones - this meat is very tender and, since it avoided the fate of freezing, it has retained the entire range of beneficial properties. You can distinguish fresh meat from old meat by color and smell. It has a light, pinkish color with a barely noticeable odor. Meat that belongs to a “pensioner” or old chicken has a pungent odor and a bluish color.

If you nevertheless bought old meat and decided to bake it in the oven, then first boil it until cooked, and put it in the oven so that it acquires a golden, appetizing crust.

Crispy crust - how to get it?

A crispy crust can be achieved using several methods:

1. The easiest way is to use the grill function if your oven has one. Place the pan with the chicken in the oven as close to the grill as possible and turn it on.

2. You can use honey, it will give the carcass a golden hue and an amazing taste.

3. The third method creates a crispy crust using salt. Take 1 kilogram of salt, distribute it evenly over a baking sheet, place chicken slices on top of it, skin side down, then put the baking sheet in the oven and bake until done. If you choose this method, then remember that you cannot salt the chicken - it itself will take as much salt as it needs and not a gram more.

To create a crispy crust using honey and grilling, you only need 10 minutes, so you need to first bring the meat to readiness, and only then deal with the crust.

Determining the readiness of chicken meat in the oven

You have chosen the recipe, the meat, prepared it and now it is already in the oven and baked. But how do you know when the carcass is ready?

To determine the readiness of meat, you need to use a fork with long teeth. After opening the oven, make a puncture on the carcass in the breast area and in the thigh area. If at the puncture site you see clear juice flowing out without cloudy or reddish inclusions, then the chicken is ready, and if you see reddish, cloudy juice, then it needs more time to bake.

Recipes for cooking chicken in the oven

There are several dozen different recipes for cooking chicken meat, and they are very popular among housewives who delight their family with delicious dishes on weekdays and holidays. Let's look at some of them, and you will choose for yourself what you like.

1. Chicken rubbed with salt

It is considered one of the simplest recipes. We wash the chicken with cold water and rub it with a mixture of salt and spices; if desired, it can be stuffed with garlic, after which we place it in a preheated oven. When the chicken begins to brown, lower the temperature and grease the carcass with vegetable or butter.

2. Chicken on a bottle

In my opinion, chicken prepared in this way is the most delicious, as the meat turns out soft, juicy and at the same time covered with a delicious crispy crust - a perfect dish.

The peculiarity of this recipe is that the chicken “sits” on the bottle while baking. To give the meat a more appetizing taste, pour milk or a mixture of broth and spices into the bottle.

Ingredients:

Chicken - 1 pc.

Salt, ground black pepper

Garlic - a couple of cloves

Spices to taste

Bay leaf

Recipe:

Wash the carcass and rub it inside and out with a mixture of salt, pepper, garlic and various seasonings. Let the chicken marinate for 2 hours to 2 days.

After the marinating is finished, pour water (or milk, or a mixture of broth with spices) into a jar or milk bottle to the top.

We place our chicken on the bottle and place it on a baking sheet, into which, as a precaution, we poured water. After that, we send the entire structure into the oven - roast at the highest temperature for 20 minutes, then reduce the heat to medium and leave to bake for another 40 minutes.

When the chicken is ready, take it out of the oven, let it rest for 10 minutes, and then start cutting it into small pieces.

3. Chicken baked in the oven half and half recipe for a delicious dinner

Young chicken meat is taken, from which the entrails are first removed, and divided into two halves along the ridge.

Salt and pepper the carcasses and place them on a baking sheet greased with vegetable oil.

Then the chicken is placed in an oven preheated to 200 degrees for an hour.

After 50 minutes from the start of baking, rub the carcass with a couple of cloves of garlic, carefully passed through a garlic press - it will give the dish a unique taste and aroma.

4. Chicken baked in foilrecipe

The good thing about this recipe is that after cooking the dish there is no need to wash the oven, unlike other methods.

Ingredients:

Chicken carcasses

Garlic

Apple - 3 pcs.

Foil for wrapping the carcass

Recipe:

Thoroughly rub the chicken with spices, after washing it in cold water. Then, stuff the chicken with minced garlic and apples, cut into slices. We pack the stuffed chicken tightly in foil and place it on a baking sheet in a preheated oven for an hour and a half.

5. Whole chicken baked in the oven with potatoes and mayonnaise

Ingredients:

Several hams or chicken carcass

Carrot

Potato

Mayonnaise

Pepper and salt to taste

Chicken recipe:

First, we prepare the products - grate the carrots on a coarse grater, cut the onions into neat rings, potatoes into strips, and cut the chicken into pieces. In a 2 or 3 liter jar we lay out layers - chicken, a little salt and pepper, a layer of potatoes, then onions, carrots and season everything with mayonnaise. We repeat the layers in this order until the jar is completely filled to the top. We put a piece of ham on top - we will use it to determine the degree of readiness of the dish.

Place the filled jar in a cold oven, set the temperature to 150 degrees and leave to simmer until done. A tasty, juicy and tender dish is ready! Please come to the table.

6. Chicken baked in the oven with potatoes and spices

Ingredients for cooking chicken in the oven:

Gutted chicken - 1 pc.

Lemon - 2 pcs.

Pepper, salt and garlic

Potatoes - 1 kg

Chicken broth - 1 tbsp.

Spices - salt and sage
tomato for decoration
Recipe for cooking whole chicken in the oven:

First, we prepare the ingredients for cooking. We cook chicken broth or use “cubes” to make it. Rub the washed carcass with a mixture of salt and pepper.

Place the chicken on a baking sheet, breast side down, pour 0.5 tbsp. chicken broth, prepared in advance, and place lemon slices on top.

Place the baking sheet in the oven for half an hour, occasionally basting the chicken with the juice and broth that is created during the frying process.

While the carcass is cooking, we, without wasting time, deal with the potatoes - we cut the well-washed and peeled tubers into 3 parts.

After half an hour, take the chicken out of the oven, surround it on all sides with potatoes, and sprinkle finely chopped garlic and spices on top. Pour the remaining broth into the bottom of the baking sheet and put it back in the oven for an hour, after which you can start eating.

My family loves chicken, so I cook it quite often. I always try to find new recipes that have been tested by people. A neighbor taught me how to cook stuffed chicken, and now I cook it both on holidays and on weekdays.

Take a medium sized chicken. It must be washed well and prepared for stuffing. We make cuts in the area of ​​the thighs and wings of the carcass so that it is convenient to remove the skin from it. Carefully place your hand under the skin of the chicken and remove it, being careful not to tear it. After separating the skin from the carcass, wash the skin well and set it aside.

We separate the meat from the bones, and grind the resulting fillet in a food processor or grind it through a meat grinder. Pour vegetable oil into a heated frying pan and fry the resulting minced chicken, pepper and salt it, stirring constantly. While the minced meat is fried, grind the chicken liver and heart in a meat grinder, mix them with the minced chicken and simmer everything until fully cooked.

Then add green peas to the minced meat and mix everything well. We stuff the mixture into the chicken skin, carefully distributing it along the entire length. After this, sew up the cuts with white thread and bake in the oven for about twenty minutes. Brush the chicken before baking