If you want to always be in shape, eat chicken. Tired of bland chicken breast? Marinate the bird so that it tastes better than beef and even pork!
Personally, we have long given up heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited on the waist, it is easily digestible protein and invaluable polyunsaturated fatty acids, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.

How to marinate chicken: 6 rules:

1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.

2. When marinating poultry, use exclusively glass or enamel dishes; everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades containing soy sauce should be salted with caution.

5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.

6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!

Honey-mustard marinade.

Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the best way to roast poultry. The honey combined with French mustard adds a subtle zesty sweetness, while the mixture of herbs, garlic and lemon delivers amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!
And at the dacha, take super-budget wings and be sure to cook them on the grill.

What do you need:
150 g liquid honey.
100 g French grain mustard.
1 lemon.
2 tbsp. l. vegetable oil.
5-7 cloves of garlic.
1 bunch of dill.
1 bunch of parsley.
Salt - to taste.

How to prepare honey-mustard marinade:

1. Using a vegetable peeler, remove the zest from the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.

2. marinate the chicken for 3-6 hours.

3. The finished bird should be baked together with the lemon peels included in the composition.

4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.

Yogurt marinade.

The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!

What do you need:
1 tbsp. Natural yogurt (can be replaced with kefir or even fermented baked milk).
1 tbsp. l. lemon juice.
1 tsp. Curry.
1 tsp. turmeric.
1 tsp. cardamom
Salt - to taste.

How to make spicy yogurt marinade:

1. mix all ingredients into a homogeneous mass and marinate the bird. It is recommended to soak the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.

Orange marinade.

The recipe for this marinade is great for cooking chicken in the oven or over charcoal. A pleasant light spiciness combines in the most harmonious way with orange notes and the spice of Curry. Ruddy, golden, luxurious chicken!

What do you need:
100 g honey.
3 oranges.
2 tbsp. l. vegetable oil.
2 tsp. Curry.
Ground red pepper - to taste.
Salt - to taste.

How to make orange marinade:

1. Squeeze juice from two oranges, cut the third into thin slices.

2. Pour orange juice over the legs, thighs, wings or breast (or you can do all at once) and leave for 15-20 minutes.

3. combine honey, butter, curry, pepper. Mix into a homogeneous mass.

4. marinate the chicken for 2-4 hours.

5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.

Fiery marinade.

Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with fresh vegetable salad and tomato juice. Best suited for cooking on skewers, in a home smoker or on the grill.

What do you need:
150 ml soy sauce.
1 bunch of green onions.
2 tsp. ground red pepper.
1 head of garlic.
5-7 cm of ginger root.

How to make a fiery marinade:

1. Finely chop the green onions.

2. Grate the garlic and ginger on a fine grater.

3. Combine soy sauce, green onions, red pepper, garlic and ginger.

4. mix all ingredients.

5. marinate the chicken and pack tightly in the pan.

6. Leave in the refrigerator overnight. If necessary, add salt at the very end of cooking.

Marinade - glaze.

Chic and shine! Moreover, shine - in the literal sense of the word! Divine glazed chicken will become the most luxurious dish on your table. The marinade is especially suitable for baking chicken drumsticks and wings, however, a whole chicken will also blow everyone away.

What do you need:
150 ml soy sauce.
80 g honey.
5-7 cm of ginger root.
3 cloves of garlic.
1 tbsp. l. Provençal herbs.
1 pinch of pepper.
Salt - to taste.

How to prepare marinade - glaze:

1. Grate the ginger on a fine grater.

2. combine honey, soy sauce, garlic, ginger and spices.

3. mix all ingredients into a homogeneous mass.

4. Bring to a boil over low heat and boil for 4-5 minutes, cool.

5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.

6. put in preheated to 180? Remove from the oven, bake for 15 minutes and brush with sauce again.

7. Continue to grease the chicken every 5-7 minutes, baking until done. At the end of cooking, add salt.

Sour cream marinade.

If your baked chicken turns out fibrous and tasteless, try a sour cream marinade. The poultry meat turns out incredible: tender and melts in your mouth with subtle notes of ginger and a slight taste of mustard. It is especially good to use this marinade for baking chicken breast fillet.

What do you need:
5 tbsp. l. low-fat sour cream.
Z st. l. soy sauce.
1 tbsp. l. Russian mustard.
1 tbsp. l. dry Provençal herbs.
2 tsp. ground ginger.
Salt - to taste.

How to prepare sour cream marinade:

1. Combine all ingredients and beat with a fork into a homogeneous mass.

2. wash and dry the chicken.

3. marinate the chicken for at least 2 hours.

4. put the pieces in a mold and bake in preheated to 180? From the oven until ready.

5. During cooking, periodically brush with remaining marinade.

6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.
Bake until crusty.

Lemon marinade.

The secret to this amazing citrus marinade is the addition of herbs and spices, which give the bird a rich, intense flavor. Just juicy chicken and nothing extra! The marinade is ideal for roasting chicken meat in a sleeve or on the grill.

What do you need:
2 lemons.
5-7 cloves of garlic.
1 tbsp. l. allspice peas.
3 tbsp. l. vegetable oil.
1 tsp. saffron
1 small bunch of rosemary (can be replaced with dry).
Salt - to taste.

How to make lemon marinade:

1. Peel the garlic and crush it with a knife.

2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.

3. combine lemons and rosemary. Mix the ingredients well with your hands.

4. add garlic, oil, pepper and saffron, mix thoroughly.

5. marinate the chicken for 5 to 12 hours. At the very end of cooking, add salt.

Tomato marinade.

The combination of herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken in its own juices. Thick, aromatic gravy and soft chicken meat go well with any side dish - from simple buckwheat porridge to fancy pasta.

What do you need:
1 tbsp. Thick tomato juice.
2 tbsp. l. vegetable oil.
1 tbsp. l. ground paprika.
5 cloves of garlic.
1 bunch of basil.
1 bunch of mint.
Salt - to taste.

How to prepare tomato marinade:

1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. To stir thoroughly.

2. marinate the chicken for 2-4 hours.

4. Place the finished bird in a hot frying pan, after 2-3 minutes reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.

5. When serving, sprinkle with chopped mint if desired.

Kvass marinade.

A simple and reliable, homemade and so clear kvass marinade will give your chicken a pleasant aroma of rye bread. And don't forget lots of fresh herbs and home-grown vegetables!

What do you need:
400 ml bread kvass (ideally made at home).
2 tbsp. l. Russian mustard.
1 tbsp. l. honey
5-7 cloves of garlic.
1 bunch of any greenery.
1 pinch of pepper.
Salt - to taste.

How to prepare kvass marinade:

1. Chop the garlic, finely chop the greens.

2. combine kvass with mustard, honey, garlic, herbs and pepper.

3. marinate the bird for 2-4 hours, but preferably overnight.

4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.

Wine marinade.

Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet - feel free to try new combinations. The marinade for preparing chicken kebab is ideal.

What you need: 300 ml dessert red wine 100 g pitted prunes 1 onion 1 tsp. cloves salt, pepper - to taste

how to prepare wine marinade:

1. Cut prunes and onions into rings.

2. combine wine, onion, prunes and pepper, stir.

3. marinate the bird, keeping it in the refrigerator for at least 3 hours.

4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving. Bon appetit!

How to prepare "Quick marinade for chicken"

1. Melt the butter and pour into a deep bowl. Wash the lemon, dry it, grate the zest and add to the marinade. Add 2-3 tablespoons of juice there. Salt and pepper to taste, add herbs and your favorite spices. Mix everything thoroughly. Place the chicken in the marinade and leave for 20-25 minutes.
2. And then (as one of the options) fry it over high heat on both sides until golden brown, place it on a baking sheet and put it in the oven until cooked. A bed of green beans makes a great side dish.
3. This is an excellent marinade for chicken that you should definitely take note of.

How to marinate chicken: 6 rules

1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.

2. To marinate poultry, use exclusively glass or enamel dishes; everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades containing soy sauce should be salted with caution.

5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.

6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!

Simple marinade for chicken with mayonnaise and garlic

To prepare the marinade for this recipe you will need: - 2 parts mayonnaise - 1 part sour cream; - 3 cloves of garlic; - salt and black pepper to taste. Season the washed and dried chicken with salt and pepper, both outside and inside. In a separate cup, mix mayonnaise with sour cream, add garlic passed through a press and mix again. Rub the outside of the chicken with the prepared marinade and leave at room temperature for an hour. After this, place in a preheated oven and bake until done.

Video marinade for chicken. Simple and fast option.

marinade for chicken breast

Chicken fillet marinated with vinegar

This dish is very simple to prepare. I don't like marinating chicken in vinegar for a long time. That's why I cook it according to this recipe. It’s done very quickly and you don’t have to wait several hours. You will need the following set of products:

• 2 chicken breasts;
• 100 g hard cheese;
• 4 onions;
• pepper + salt;
• water;
• vegetable oil;
• a little table and apple cider vinegar;
• mayonnaise (I always make it myself).

Cut the peeled onions into thin half rings. Mix natural apple cider vinegar (4 tbsp) and table vinegar (2 tbsp) with water (200 ml). Salt the marinade, pour it over the onions and set aside for half an hour.

Cut the breast lengthwise so that you get 4 equal-sized pieces. Cover the meat with cling film and beat lightly. Next, pepper and add salt to each piece on both sides. Then transfer the white meat into a greased baking dish. Place pickled onions on top and pour mayonnaise on top. We grate the cheese on a coarse grater and sprinkle it on our dish.

Preheat the oven to 180 degrees and place the mold in it. You need to bake this delicacy for about 40 minutes. By the end of cooking, the aroma will fill not only your apartment, but the entire entrance. And the neighbors will rack their brains, trying to guess what you are cooking there.

Many spices are ready to give chicken meat a variety of flavors. What to use when marinating:

• Definitely pepper. We take black and chili pepper.
  The first is a universal component of any dish. We put it everywhere.
  But chili needs to be added in doses. In this case, it is better to follow the recipe (if there is one) or “to your taste” if you like spicy dishes (Mexico is a country of “spicy” tastes. In the cookbook of this country you can find many recipes for marinating chicken with the addition of chili pepper).
• You can't do without herbs! To make the chicken marinade richer, add dried herbs:
  – mint;
  – basil;
  – marjoram;
  – rosemary;
  – sage;
  – thyme.
  This combination of herbs is suitable for baking chicken in the oven. Use either one rich flavor or create a mix. The aroma will be incredible.

Another secret: dried ginger and coriander in combination with other marinade components will make the chicken taste more refined.

• We decided to cook chicken on the grill, then we couldn’t do without “kari”.
• You have an idea to cook chicken with mushrooms and cheese, then season the marinade with nutmeg. This spice very favorably emphasizes the taste of the dish and its sophistication.
• Turmeric. Gourmets love it. It has a bright, pronounced “sun” color. Thanks to the turmeric in the marinade for baking, the chicken will have a golden crust and an unsurpassed taste.

Kefir marinade

Required ingredients:

• Low-fat kefir or 1% 2 tbsp.
• Lemon half
• Garlic 2-3 cloves
• Tabasco sauce 1 tbsp. l.
• Onion (small) 1 PC.
• Salt 1.5 tbsp. l.
• Black pepper, thyme taste

The original recipe for the sauce with the addition of kefir: two glasses of kefir, a few cloves of garlic (finely chopped), lemon juice (half is enough). Here we add one tbsp. a spoonful of Tabasco sauce, black pepper and thyme, one part of the onion (finely chopped), and of course salt.

Spicy marinade with lemon

Required ingredients:

• Olive oil one part
• Lemon juice one part
• Rosemary to taste
• ground black/allspice taste
• Salt 1 tsp.

Spicy marinade with lemon: olive oil and lemon juice. Add rosemary, ground black pepper (allspice is possible), and just a little salt (in this marinade you need just a little bit).

The proportions of this sauce can be selected individually to suit your taste.

Mustard wine sauce

You will need:

• Mustard 1 tbsp. l.
• Apple cider vinegar 1 tbsp. l.
• Dry white wine 1 tbsp.
• Olive oil 1 tbsp. l.
• Salt 1 tbsp. l.
• Black pepper 1 tsp.

Mustard and apple cider vinegar, a glass of dry white wine, stir until smooth. Pour in olive oil, add salt and black pepper.

Thanks to vinegar and wine, the meat will be soft and tender, and mustard will saturate it with its original taste.

Honey-soy marinade

You will need:

• Honey 2 tbsp. l.
• Vegetable oil 3 tbsp. l.
• Soy sauce 3 tbsp. l.
• Coriander 1 tsp.
• Basil 1 tsp.
• Black pepper 1 tsp.

Drown honey (two heaped tablespoons). Pour oil (preferably vegetable) and soy sauce into this mixture. Add coriander, basil, black pepper to the sauce and mix so that there are no lumps.

This is a great recipe for roasting chicken in the oven. As a result, you will get a crispy golden crust and a sweet taste. Gourmets will appreciate it!

Secrets of marinating

If you follow a few rules for marinating chicken, the result will be a tasty and unusual dish. Let's share secrets!

• If you are planning to bake the whole chicken in the oven, then allow yourself some time. A whole chicken should remain in the marinade for at least 10 hours. Marinate it in the evening, and in the morning you will have a semi-finished dish, since the fibers of the meat are sufficiently saturated, and the baking time will not take more than an hour (or maybe 30-40 minutes, depending on the oven and temperature). You can leave the thighs and wings in the marinade for an hour (two), and by the evening you will have a delicious dish on your table.
• When marinating, take into account the weight of the carcass: greater weight - more time to soak the fibers; light weight - less time to prepare meat.
• Many housewives are accustomed to the most popular and tasty, at first glance, method of marinating chicken - mayonnaise. This is a big mistake! This sauce contains acetic acid, which spoils the meat, making it tough, breaks down the protein and the meat becomes bitter. And, as a result, you don’t get anything useful from this marinade or the dish itself. An alternative to this would be if

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.

Undoubtedly, marinated chicken is more tasty, because during the marinating process the meat is saturated with flavors and aromas, and becomes much more tender.

Recipes for chicken marinades can be very different, but their big advantage is that they are all universal. Thus, you can cook marinated chicken in the oven, on a frying pan or on coals.

Basic rules for marinating chicken

First of all, we remember that the larger the chicken carcass, the longer the marinating period it requires. Simply put, if you want to marinate a whole chicken, it is recommended to keep it in the marinade for at least 12 hours. If you marinate the chicken in separate pieces, the time is significantly reduced. 1 – 2 hours will be enough here.

Chicken meat should be marinated at room temperature, so it will be best saturated with flavors. However, this only applies to individual chicken pieces. If we marinate a whole carcass, then, given the long marinating period, we should put it in the refrigerator.

When preparing meat, we should decide on the recipe in advance, because it determines what kind of oil we should use. For example, corn oil is versatile and works in all recipes. But olive oil should be combined with Provençal herbs and paprika. Sunflower oil (unflavored) will go well with hot pepper.

To marinate chicken, in addition to oil, we need spices. The main spice is salt. We add it to taste. However, it should be borne in mind that when marinating for a long time, salt is added at the very end. Otherwise, our chicken risks becoming tough.

In addition to salt, black and red ground pepper are often added to marinades. These seasonings add spice to the dish.

If you want to saturate your chicken with an incomparable aroma, add herbs to the marinade. The most common of them are: marjoram, rosemary, thyme, sage, basil. You can add herbs in their pure form. Or you can use combinations of them.

If we take into account European recipes, then you can often find such a seasoning as curry. This complex spice is a mixture of nutmeg, hot pepper, mustard, cumin and coriander.

Turmeric is often used in Indian cuisine. It saturates the chicken not only with an excellent aroma, but also with a beautiful golden color.

If you want to give your dish a little unique oriental flavor, try adding ginger to the marinade.

We have discussed the main spices for marinating chicken meat. Now let's move on to specific recipes, how and in what quantities to add flavoring additives.

Marinate chicken for the oven

The most standard is honey mustard marinade. That's where we'll start.

Ingredients:

• 45 – 50 grams of butter
• 10 grams Dijon mustard
• 25 grams of honey
• 15 ml Worcestershire sauce
• 1 teaspoon of dried Provençal herbs.

Honey mustard marinade recipe:

Melt butter on the stove. Place mustard and honey into hot oil. The oil must be exactly hot so that the honey dissolves well. Next, add Worcestershire sauce and herbes de Provence. You can add salt to taste.

Soy marinade for chicken in the oven

Soy sauce is often used in Asian cuisine. It is especially good when combined with honey. It is in this marinade that the well-known teriyaki chicken is prepared.

Ingredients:

• 35 grams of honey
• 35 ml soy sauce
• 15 grams of tomato puree
• 15 grams Dijon mustard
• 15 ml table vinegar
• Ground red pepper to taste.

Soy marinade recipe:

In a large bowl, mix honey and soy sauce. Add tomato puree, mustard, vinegar and pepper. If desired, you can add a little salt. We immerse our chicken in the marinade. Leave for 20 - 30 minutes.

Indian chicken marinade

The following marinade recipe is dedicated to all lovers of bright aromas and unusual flavor combinations.

Ingredients:

• 115 ml Greek yogurt
• 45 grams of sweet onion
• 2 cloves garlic
• Juice of 1/2 lemon
• 35 ml olive oil
• 1 1/2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 pinch coriander
• 1 pinch of cayenne pepper.

Indian marinade recipe:

Place all the above ingredients in a blender bowl. Mix them thoroughly until a homogeneous mass is obtained. Coat the chicken with marinade on all sides. Leave for 30 minutes, after which we begin cooking.

Mayonnaise marinade for chicken in the oven

Mayonnaise-based marinade has been highly valued at all times. It is believed that it can significantly soften chicken meat. Whether this is true or not, check for yourself.

Ingredients:

• 65 ml mayonnaise
• 3 small cloves of garlic
• 2 sprigs rosemary
• 2 sprigs thyme
• Juice of 1 lemon.

Mayonnaise marinade recipe:

First you need to chop the garlic. This can be done with a blender, grated or ground in a mortar. Add a little salt. Next, add all the other ingredients to the garlic puree. Coat the chicken with marinade and send it to a cold place for 8 hours.

Similar recipes:

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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.

Secrets of marinating chicken

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, hardens the fibers 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 oil goes well with 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 haute cuisine dish can do without it if it contains cream and potatoes.
• Turmeric - this spice has a special taste that is highly valued 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 the ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

5 types of marinade

And now we offer you a choice of several recipes for universal marinades for chicken meat.

1. 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.
2. 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!
3. Wine mustard. Mix a spoonful of 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.
4. Lemon spicy. For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, and a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
5. 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.

Thanks to the marinade, the taste of your baked chicken will always be original and unusual.