Easy Oven Roasted Chicken (pieces)
Easy Oven Roasted Chicken
Sometimes you want the most ordinary fried chicken, but you’re too lazy to stand at the stove. And then you just need to bake the chicken in the oven in a simple way. To add flavor, you can sprinkle the bird fragrant herbs and/or hot spices (optional). Except pleasant smells And bright taste, spices allow the chicken to be stored longer, so chicken prepared according to our recipe can be taken on the road.
But if you don't want to use dry spices, chicken meat, salt and a little vegetable oil are enough to prepare fried chicken.
The recipe for baking chicken pieces is very simple, the taste is always excellent.
We will need
- Chicken thighs or whole legs (legs);
- Salt;
Spices (if desired and to taste). I took a pinch of basil, oregano, mint and coriander. You can use freshly ground black pepper, kondari (savory), turmeric (saffron) or other spices.
Vegetable oil.
How to Cook Easy Oven Roasted Chicken
Rinse the chicken pieces. Rub with a mixture of salt and herbs.
Place the thighs on a baking sheet (I laid it parchment paper, to make it easier to wash the pan). Drizzle each piece of meat vegetable oil so that the chicken does not dry out when baking.
Fry the chicken in the oven at 200 degrees C until browned. How to check the chicken is done: pierce it with a knife or fork, if clear juice flows out of the chicken piece, the chicken is ready. If it bleeds, you need to wash it some more.
Thighs on a baking sheet
Cooking features and taste
This oven roasted chicken recipe is the basis for all the others.
What to bake chicken in: on a baking sheet or in a deeper baking container
It turns out on a baking sheet fried chicken with crispy skin, juicy inside. Well, that is, pieces of chicken. The taste of chicken meat baked on a baking sheet reminds me of a lean and tanned athlete.
Why do we need a side dish when you can eat 2 pieces of chicken with herbs?!
But chicken simmered in a baking dish or some kind of large pan or roasting pan is usually laid out in several layers (chicken pieces or layers of vegetables or chicken grains) and covered with a lid or foil.
This chicken can be generously sprinkled with spices.
The lid can be removed 10-15 minutes before cooking (it bakes for up to 2 hours in total) so that the chicken browns. Or you don’t have to disclose it. Chicken cooked in the oven in deep container, under the lid, retains more moisture and turns out to be stewed. Chicken meat baked in this way easily falls off the bones, melts in your mouth and has a dietary properties. And if anyone is interested in the skin, such pieces are always greasy, smooth and slippery.
The character of this chicken meat reminds me of a pampered, light-skinned, plump beauty, soft and juicy. So, choose for yourself what exactly you want to eat now - a roasted mulatto or that touch-me-not that is hiding from the sun.
What can you add to chicken when baking in the oven?
First of all, you can add onions and garlic to the chicken! If you don't have onions, fennel will do. Chicken with onions and garlic - the recipe will come out surprisingly aromatic and tender. When baked for a long time, the onion and fennel almost dissolve and envelop the chicken pieces with a delicate jelly layer with a slightly sweetish spicy taste.
You can top the chicken with pieces of onion, fennel and turnip, cover with foil and bake - it will be very tasty!
You can add mushrooms (champignons, chanterelles, oyster mushrooms or good Forest mushrooms), vegetables: (carrots, onions, garlic, turnips, Bell pepper, zucchini, eggplant, cabbage - that is, what you have) and bake it in a deeper container, covering it with a lid or covering it with foil.
What can you use to coat chicken pieces?
It is not necessary to use oil; you can grease the chicken with mayonnaise or a mixture of mayonnaise and crushed garlic.
How to bake (fry) a whole chicken in the oven
You can also stuff chicken, like duck or turkey, with apples, tangerines and oranges (or other fruits) - chicken recipe.
How to pack a chicken for travel
If you take chicken on a trip, you can bake it according to our recipe, fry it in a pan, or simply boil it. It is important to then generously sprinkle the chicken meat with a mixture of spices (basil, mint, pepper, turmeric, oregano, etc.) and salt, let it cool, wrap it in foil (several layers) and in a plastic bag and cool in the refrigerator.
On the eve of the holidays, many housewives are wondering how to cook chicken in a tasty and unusual way. Poultry meat is considered dietary and is very popular around the world. Chicken is prepared in the most different ways: fry, bake, boil, stew. Exactly about the most interesting recipes We want to talk about its preparation in our article.
Speaking about how tasty and unusual it is to cook chicken for the holiday table, I would like to offer the most ceremonial dish- whole baked chicken. It is a pleasure to cook, and the result exceeds all expectations. Baked chicken will decorate any table.
For whole cooking, culinary specialists recommend using fresh or chilled carcasses, but not frozen ones. The chicken must be cut, gutted, and everything unnecessary removed. If you buy a carcass in a supermarket, then, as a rule, they offer a prepared product that you won’t have to tinker with for a long time.
The most basic component that affects taste qualities ready-made dish is good marinade. If you are wondering how to cook juicy chicken, then you need to know that you can’t do without marinade. It is he who gives finished product juiciness, without its use the dish may turn out to be dry. Marinate chicken carcass You need to keep it in the refrigerator for at least two hours, but you can keep it for a whole day. If the marinade does not completely cover the chicken, it must be turned over periodically.
Having prepared and marinated the meat, you must decide how you will cook it: on a baking sheet, in a mold, in a sleeve, in foil. Each method has its own characteristics. A dish cooked in a foil sleeve turns out to be very juicy. The baking dish should be cast iron or ceramic. But cooking on a baking sheet is not very convenient, since then it will take a long time to wash it.
Whole baked chicken
We will give several recipe options on how to cook a whole chicken.
Ingredients:
- One chicken (1.5-2 kg).
- Olive oil - 2 tablespoons. l.
- Three cloves of garlic.
- ½ tsp. ground pepper.
- Two teaspoons each of ground paprika and salt.
- A teaspoon of dried basil.
The carcass must be washed and dried thoroughly with paper towels. Next, prepare the marinade: pass the garlic through a press and mix with salt and all the spices. We will need two teaspoons of the resulting mixture to rub the inside of the chicken. Take a baking dish, grease it with vegetable oil and place the carcass in it, breast side down. Coat the entire chicken with the marinade and leave it to soak in the spices for an hour. Now you can send it to a preheated oven (180 degrees). The carcass is baked for approximately 60-85 minutes until golden crust.
The meat according to this recipe turns out incredibly soft and tender, it falls off the bone itself. The composition of the marinade we have given is at your discretion; there are different types of seasonings a large number of.
Lemon chicken (whole)
How to cook a whole chicken? To obtain a dish with an original taste and wonderful aroma, we suggest using lemon.
Ingredients:
- Chicken carcass.
- One lemon.
- Thyme.
- Lemon zest.
- Salt.
- Black pepper.
- Lemon zest.
You need to make eight deep cuts in the lemon with a thin knife. The juice will not pour out of it, but it should remain intact. Wash the carcass and dry it with towels, mix thyme with grated lemon zest, salt and pepper and rub the chicken with the mixture inside and out. We put a lemon in the belly and sew it up, but you can leave it open. Bake the chicken at 200 degrees, pouring the juice over it. If you don't add lemon zest to the grating mixture, the citrus smell will be very weak.
Chicken baked in a sleeve
How to cook chicken deliciously and unusually? You can use a sleeve to bake it entirely. In it, the carcass cooks quickly, and the meat turns out incredibly juicy. In addition, the baking sleeve is convenient because you don’t need to wash the oven of grease after it.
To prepare, we will need: a medium-sized carcass, vegetable oil, three tablespoons of mayonnaise or sour cream, spices at your discretion, salt, black pepper.
The chicken must be washed, dried and rubbed with spices, salt and pepper inside and out. Then the carcass is placed in a baking sleeve and twisted. You can make several punctures in the upper part to prevent the bag from bursting. Next, place the chicken on a baking sheet and bake in hot oven(200 degrees).
Meat baked in this way turns out tasty and juicy, but it will not have a golden crust. How to cook chicken with crust? Everything is very simple. Ten to fifteen minutes before the end of cooking, the bag must be torn, then the carcass on top will have time to brown and you will serve a beautiful, appetizing dish on the table.
Chicken baked in foil
Considering all kinds of recipes on the topic: “How to cook chicken deliciously and unusually,” it’s worth remembering that the carcass can be baked in foil. To prepare you will need: medium-sized chicken, ground black pepper and paprika, several cloves of garlic, curry powder, salt, 4 tablespoons of mayonnaise or sour cream.
Pass half the garlic through a press and mix with pepper and salt. Rub the resulting mixture onto the carcass inside and out. Cut the remaining garlic into thin slices and stuff the chicken with them (cuts are made in the carcass with a sharp knife and pieces of garlic are inserted there). You can also mix garlic with sour cream, add curry sauce, pepper, salt and paprika. This mixture is also great for cooking chicken.
Next, wrap the prepared carcass in foil and place it on a baking sheet so that all the seams are on top. Bake the chicken at 200 degrees until cooked. Twenty minutes before the end of cooking, cut the foil so that the crust has time to brown.
Turkish recipe with apples and vegetables
If you want to apply for festive table meat with a side dish, then you should think about how to cook chicken with vegetables. The good thing about the recipe we have proposed is that the meat is cooked at the same time as the side dish, resulting in a very tasty and satisfying dish.
Ingredients:
- Chicken carcass.
- Five onions.
- Five potatoes.
- Three carrots.
- One apple.
- A few cloves of garlic.
- Mustard - 2 tbsp. l.
- Thyme - 20 g.
- Parsley - 20 g.
- Lemon juice - 2 tbsp. l.
- A teaspoon of sugar.
The carcass should be washed, dried with towels, rubbed with salt and pepper outside and inside. Next, put a whole apple in the belly. Prepare a sauce from lemon juice, mustard, garlic and sugar and rub the chicken with it.
Now you need to cut all the vegetables into pieces, chop the greens and mix it all. Place the side dish around the chicken and cover with a lid or foil. The dish must be baked at a temperature of 200 degrees. Then, before finishing cooking, you need to remove the lid or cut the foil so that a golden crust has time to form on the vegetables and meat.
You can also cook chicken stuffed with side dish. But inside the abdomen you need to put ready-made filling, otherwise the vegetables may remain raw. In this case, the baking time of the carcass does not need to be increased.
Breaded drumsticks
Not only for the holidays, but also for every day, you can prepare a variety of chicken dishes. Cooking recipes are so varied that you simply cannot get tired of chicken meat. A carcass baked whole is a great option for a festive table, but for every day it is very convenient to prepare dishes from portioned pieces, using, for example, drumsticks, fillets, thighs.
How to cook chicken drumstick? In the recipe we offer, garlic and breadcrumbs are used as breading, which gives the dish an incredible delicious aroma, and the crust turns out deliciously golden.
Ingredients:
- Shins - 5 pieces.
- A glass of breadcrumbs.
- Three cloves of garlic.
- Two eggs.
- Salt pepper.
- Butter - 200 grams.
To prepare, you need to mix crackers and chopped garlic (chopped or passed through a press). Beat the eggs in a separate spacious bowl. Next, rub each drumstick with salt and pepper, dip it in the egg mixture and roll in breading. Fry the meat over high heat using vegetable oil. The finished pieces should have a golden crust. Next, transfer all the drumsticks into a baking dish and put butter on top. Bake the chicken for forty minutes at 200 degrees.
IN finished form portioned pieces can be served with baked or fresh vegetables, homemade pickles and herbs.
Oriental chicken legs
- Chicken drumstick - 6 pcs.
- Soy sauce - 5 tbsp. spoons
- Sesame - 4 tbsp. l.
- A teaspoon of sugar.
- Vegetable oil.
Chicken legs should be fried in oil until golden brown. Then pour soy sauce into the pan, add sugar and add sesame seeds. Cover the dish with a lid and simmer until cooked over low heat.
Chicken breasts under a fur coat
Chicken breasts are a universal product. You can cook anything from them. Very often they are used for salads. But on their own, served as a side dish, they are very tasty.
Let's talk about what to cook from chicken breast so that it is unusual and tasty. We offer a recipe for fillet “under a fur coat”. This dish turns out to be very juicy and tasty, it is suitable not only for every day, but also for the holiday table. What is important is that the recipe is very easy to follow and does not require much time.
For cooking you will need the following products:
- Chicken fillet - 2 pcs.
- Tomatoes - 2-3 pcs.
- Garlic - 5 cloves.
- One sweet pepper.
- Cheese - 250-300 grams.
- A glass of flour for breading.
- Mayonnaise.
- Fresh herbs ( green onions, dill, parsley).
- Mustard - 2 tbsp. l.
- Vegetable oil.
- Salt and pepper at your discretion.
- Meat seasonings to taste.
Chicken fillet must be cut into portions. The thickness of each should not be more than 1.5 centimeters. Salt each side on both sides, pepper and sprinkle with seasoning, after which the fillet can be lightly beaten. Roll the prepared pieces in flour and fry until golden color in a frying pan with vegetable oil.
In the meantime, cut the tomatoes and bell peppers into cubes, chop the green onions, parsley, and dill. Squeeze the garlic into the vegetables and add half on grated cheese. Pepper and salt the mixture to taste, add mayonnaise, mustard and mix well. Then we place the fillets on a parchment-lined baking sheet and put a vegetable coat on each piece. Sprinkle everything on top with the second half of grated cheese. Bake the meat in the oven at 200 degrees for twenty minutes. The cheese should not only melt, but also brown.
Chicken cordon bleu
When preparing the menu for the festive table, every housewife is looking for something unusual with which to surprise her guests. What to cook from chicken breast that is festive and tasty? We offer cordon bleu. Is it French or Swiss dish made from veal, however this topic there are so many variations that instead standard recipe It is quite possible to use a modified version.
Let's prepare cordon bleu from chicken fillet V cream sauce. Chicken goes well with other components of the dish. The result is tender meat that can be served with mashed potatoes or rice. The soft creamy texture of the dish will win your heart.
Ingredients:
- Hard cheese - 170 g.
- Ham - 170 g.
- Fillet - 2 pcs.
- Cream - 120 ml.
- Chopped greens.
- Salt.
- Ground pepper.
- Vegetable oil.
- Three cloves of garlic.
To prepare the dish, you need to choose a larger fillet. We cut each piece into three plates (we do this across the fillet). Beat the meat with a hammer on all sides, pepper and salt. Cut the fillet into thin slices and place two pieces on each piece of fillet. We also cut the cheese and place it on top of the ham. Next, you need to twist all the components into a tube and pin together with toothpicks. The rolls must be fried in hot oil on all sides until golden brown. Then you can pour cream into the pan, squeeze out the garlic and add salt, pepper, and chopped herbs. The meat should fry for another seven minutes until full readiness over medium heat.
Chicken tabaka
When talking about how to cook crispy chicken, you need to remember the wonderful dish chicken tabaka. There are many variations of it; we suggest preparing chicken with adjika.
Ingredients:
- Butter - 2 tbsp. l.
- A teaspoon of adjika.
- One chicken carcass.
- Salt.
Before cooking, the carcass must be cut along the belly, placed on its back and beaten well so that it becomes flat. The chicken skin should remain intact. Now you can rub the meat with adjika on all sides. By her own this seasoning spicy and salty, and therefore you don’t need to add other spices. Next we heat it in a frying pan. butter, place the carcass, covering it with a plate on top. And we put something heavy on top. Each side of the meat should be cooked for at least 20 minutes. Ready dish has a beautiful crispy crust.
Chicken medallions
Why do housewives love to cook chicken dishes? Recipes using chicken are easy to follow. In addition, it is worth noting that chicken meat cooks much faster than pork or beef. We offer a recipe chicken medallions with kumquat.
Ingredients:
- One fillet.
- Canned pineapple - 85 g.
- Kumquat - 70 g.
- Hard cheese - 50 g.
- Ground pepper, salt.
- Mayonnaise.
The chicken fillet must be thoroughly washed and dried with a towel. After that we beat it with a hammer. Cut the prepared meat into pieces (preferably of the correct shape with rounded edges). Place the medallions on a baking sheet with vegetable oil, salt and pepper, and grease each piece with mayonnaise. Then put it on the meat canned pineapple, and behind it - pieces of kumquat cut into thin rings. Sprinkle everything with grated cheese on top. Next, place the baking sheet in the prepared oven and bake for thirty minutes at 180 degrees.
The meat turns out very tasty, juicy and spicy.
Instead of an afterword
Chicken meat is considered dietary product, which is recommended for people of all ages. Many people love to eat fried skin, but it is worth noting that the chicken skin is the fattiest and most harmful part of the chicken; it contains a large amount of cholesterol. Therefore, it should not be consumed by those who adhere to any diet. Otherwise, chicken is just universal useful product, which is difficult to do without. It is actively used for preparing the most different dishes and salads. Whole roasted chicken looks especially solemn and beautiful on the festive table. In our article we have presented only a small part of the recipes from their huge variety.
Hello, dear readers. This year is coming to an end, and the year of the fiery rooster is ahead 🎄. They say that in the New Year you should not eat chicken, much less a rooster, especially on new year holidays. Well, since we love to eat homemade chicken, especially cooked in the oven, we decided to gorge ourselves on chicken. And today we don’t even have a chicken, but a rooster. IN Lately Children began to like rooster meat. This is not the first time we have taken it, and it tastes different from chicken. It is not as tender, but in our opinion, it tastes better. We cooked both wings and legs, but today we will tell you how to deliciously cook chicken in the oven in pieces. And not just chicken, but also with potatoes.
Our children are already so accustomed to eating baked potatoes with chicken that we don’t even cook chicken separately now.
Today we have such a rooster that you can’t even distinguish it from a chicken, at least in this form.
The weight of such a handsome man increased by 3.5 kilograms. This is what we will cook in the oven. But I’ll call it chicken, it’s more familiar to me, and I hope you too. After all, sometimes we don’t even know who exactly we bought. If you haven't made an individual order for a rooster. Now let's move on to the recipe itself.
I won’t tell anyone a secret if I say that cooking begins with cutting the carcass. We divide into those that are convenient for us, and those that are not so convenient big pieces. This is so that the poultry meat is evenly saturated with the marinade, and then baked.
We decided not to cook the whole bird, but only part of it. For example, we separated the breast, and it turned out to weigh 900 grams, without bones. We will make it out of it. This way it turns out juicy, and we use it for salads.
And separated soup set, why chew bones. Removed excess fat and skin. In general, we are left with good and beautiful meat 1.5 kilograms. And this is quite enough for our family of four. Moreover, we will cook with potatoes. 
To marinate chicken we will need:
- Vegetable oil 30 grams
- Mustard 1/2 teaspoon
- Wine or liqueur 50 grams
- Seasoning for chicken 1.5 teaspoons
- Mixture of peppers to taste and desire
- Salt 1.5 teaspoons
But you don’t have to use everything; I’ll talk about that below.
The marinade can be made in two ways. The first is to mix everything separately in an empty bowl, and then add the chicken and mix well. This way you will be sure that the spices are applied evenly. Well, the second one is like in our photo. Add everything directly to the meat one by one.
We take salt at the rate of 1 teaspoon per kilogram of poultry, a proportion that has long been proven. We add vegetable oil to add juiciness to our pieces. But it is advisable to use oil without a strong odor. Regular refined will do.
I always add mustard to the bird. It adds spice and pleasant taste. But don't add too much, it will be spicy. We use special spices for poultry. But this is optional. You can just add a little turmeric, ketchup or tomato sauce. The spices contain pepper, turmeric, and dry tomatoes. And as you know, tomatoes make meat softer due to the acid they contain.
And I also use it for marinade; we make it ourselves. Moreover, I started using the liqueur sediment, but I liked the taste so much that I already pure liquor add. Liqueur can be replaced with wine, or you can not add it at all. 
Now mix everything well and leave to marinate. Ideally, leave it overnight, but this doesn’t often work out that way. After just a few hours you can put it in the oven. I didn't tell you about the pepper. In the photo we have a mill, and we add a little freshly ground pepper. Just don't overdo it. I usually taste it with my finger while stirring and adjust the spiciness and taste. In addition to pepper, we also have mustard in the marinade. 
We always place chicken pieces on top of potatoes. This increases the size of the dish and reduces the cooking time for several dishes. Yes, and the potatoes are poured with the rendered fat from the chicken pieces.
We peel the potatoes, wash them and cut them into four parts. There is no need to cut it finely; it has time to bake well. Although it would be more accurate to say boil. Choose the quantity of potatoes yourself. Add a little salt and vegetable oil so that the potatoes do not burn immediately. Then the fat from the chicken will be rendered.
We have main principle, this bird should lie on the potatoes, and not on the baking sheet. True, today we are making for the family, not for guests, and we can use a glass form with a lid. It’s just that the uniform will be small for a large number of guests. 
Place our marinated chicken pieces on top of the potatoes. And pour the marinade that remains in the bowl on top of the chicken. You can even add 20 grams of water and rinse the bowl. That's what I usually do.
Now cover and place in the oven for one hour, preheated to at least 200 degrees. 
We'll definitely cover it. If it is a baking sheet, then with foil, and if it is a mold, then with a lid. For these purposes, you can even use cauldrons with lids, or ducklings. So, when melted, the fat flows down, and the potatoes are boiled in water with fat. Not only does the fat drain from the pieces, but also all the spices. As a result, the potatoes turn out very tasty.
Using this recipe, you can cook not only a whole chicken, but also wings and thighs. But then the cooking time in the oven is reduced. Please note that Domestic bird takes a little longer to cook. Maybe even more than an hour. This already depends on the age of the chicken and on the food that this bird ate.
And here is our masterpiece, so to speak, in the photo session. 
It’s not even a shame to serve such a dish to guests. The potatoes are beautiful and did not fall apart. The chicken is also beautiful and tasty, our guests have noted this more than once. In the photo you can see the meat is a little browned. I opened the lid 10 minutes before it was ready.
After looking at this recipe, you already know how to deliciously cook chicken in the oven in pieces. WITH step by step photos And detailed description you should have no questions left. If you still have, or want to express your opinion, then write everything in the comments.
I eat chicken without potatoes, I try to stick to at least something separate power supply. But definitely with. This year we prepared a lot of it. Both tasty and healthy.
And I found another recipe for you, chicken pieces with potatoes in the oven. The recipe is a little similar to ours. It also shows how to cut up a chicken. Enjoy watching and enjoy your chicken.
chicken pieces in the oven
Chicken pieces in the oven
If you are faced with the question of how to bake chicken in the oven, then I suggest you simple recipe very tasty, aromatic, baked chicken. We will bake the chicken divided into portioned pieces, legs purchased directly from the store are suitable for this recipe or chicken thighs. So what do we need to prepare?
Ingredients:
- chicken's meat;
- sweet bell pepper;
- onion;
- fresh and candied lemons (in the text I talked in detail about lemons, so read a little lower)
- canned olives
- ground black pepper;
- cardamom;
- salt;
aromatic herbs:
- oregano;
- rosemary;
vegetable oil.
The process of cooking chicken in the oven in pieces
1. So, if the chicken is whole, then divide it into pieces, do not forget to wash it. Then the chicken should be dried, for this you can use paper napkins.
3. Remove seeds from sweet bell peppers, wash and chop large pieces. Place the prepared peppers in a baking dish, previously greased with vegetable oil.
chicken in the oven cooking
vegetables for baking
5. Place the prepared ones on the onion chicken pieces, pour vegetable oil over the pieces. Sprinkle aromatic herbs, in my case it was rosemary, oregano and ground coriander.
6. Wash the lemon and cut it into small thin semicircular pieces. I’ll immediately make a reservation that one part of the cut lemon pieces I had was soaked in sugar from a jar (sliced lemons with sugar). Another: fresh lemons, that is, I stuck to the 1:1 ratio.
chicken with vegetables in the oven
In my opinion, the combination of sour and sweet gives an even more expressive taste to chicken meat. If you do not have such a blank, then you can only take fresh lemon, the dish will not suffer from this. And so we distribute the lemon pieces over the entire surface of the chicken and finally add canned olives from a jar.
7. Place the chicken in the oven, temperature regime 200 degrees. My chicken stood for exactly 1 hour. The meat is ready.
chicken in the oven photo
Recipe or rice is a good side dish. In general, cooking chicken pieces in the oven, in my opinion, is very convenient than baking it whole. The cooking time is reduced, and then you don’t have to fuss with the chicken to separate it into parts. So I’m thinking, what’s the point of baking it whole if you still have to divide it later? But perhaps for special beauty and solemnity. Bon Appetit everyone!
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 amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in...
IN They do. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this. 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 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 various options for baking, giving your
unique taste
– starting from various marinades and ending with 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 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., 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 after 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 cookware 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 the pan 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 become great side dish to 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 carcass per culinary package. 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. Connect chicken legs so that the carcass becomes 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 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.
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