Baked chicken with a golden crispy crust can be a decoration for both a festive and everyday table, as it is quick and easy to prepare. There are many different options for baking it. To get an appetizing crust, the bird's carcass is coated with marinades, cooked in salt, and other tricks are used. The easiest way is to grill at a high temperature. Stuffing the carcass with cereals, vegetables, mushrooms and other products allows you to simultaneously get a delicious side dish soaked in fragrant chicken fat.

Ingredients:

chicken - 1 pc.;
vegetable oil - 2-3 tsp;
garlic - 4 cloves;
salt, black or red ground pepper, herbs - to taste.

Cooking:

The secret to this easy, crispy recipe is that the chicken doesn't come into contact with lard. Instead of stuffing with garlic cloves, you can sprinkle the finished bird with dry granulated garlic.

chicken tobacco

Ingredients:

chicken carcass - 1 pc.;
butter - 20 g;
lemon - 1 pc.;
sunflower oil - 3 tbsp. l.;
garlic - 3 cloves;
salt, ground black and red pepper, herbs - optional.

Cooking:

1. Rinse the chicken, dry with towels.
2. Cut the carcass in the middle of the breast.
3. Put the meat on the board, cover with cling film and flatten with a few strokes.
4. Squeeze lemon juice into a cup, pour in sunflower oil, add salt, mix.
5. Anoint the carcass with the resulting marinade inside and out, leave the chicken for half an hour.
6. Melt the butter.
7. Finely chop the garlic, combine it with pepper, oil and salt. Add 2 tbsp. l. water, mix.
9. Grease a baking sheet or pan with oil, put the chicken carcass in it, pour garlic sauce over it.
10. Bake in the oven for 40 minutes. 5 minutes before cooking, turn on the fan mode (if any). Blowing the carcass will help make the crust especially tasty and crispy, and if the meat is periodically poured with melted fat during the baking process, it will be more juicy.
11. Remove the chicken from the oven, put on a dish, decorate with herbs.

If the carcasses are small, but you need to cook for several people, then the meat is stacked on a baking sheet. Thanks to this, the sauce soaks them better.

Turkish chicken

Ingredients:

chicken - 1 pc.;
apple - 1-2 pcs.;
mustard - 2 tbsp. l.;
lemon juice - 2 tbsp. l.;
sugar - 1 tsp;
garlic - 2 cloves;
potatoes - 5 pcs.;
onion - 5 pcs.;
carrots - 3 pcs.;
hot capsicum - 2 pcs.;
parsley, thyme, other herbs - to taste.

Cooking:

1. Prepare the carcass as in the main step-by-step recipe, rub with a mixture of salt and pepper.
2. Cut apples and 1 onion into cubes, put them inside the chicken.
3. Crush the garlic in a garlic press or finely chop it.
4. Mix garlic, sugar, lemon juice, rub meat with this sauce.
5. Cut potatoes, carrots, onions into medium pieces.
6. Put the carcass on a baking sheet, place vegetables and capsicum around it.
8. Put the meat in a mold, cover with a lid.
9. Bake the whole chicken in the oven for 30 minutes under the lid, then open it to form a golden crust and bake until done. If clear juice comes out when you pierce the meat with a fork, then the dish is ready.
10. Cut the greens, sprinkle it before serving the bird on the table.

This method of cooking allows you not only to get a golden and crispy crust, but at the same time a side dish of vegetables, which is especially tasty and healthy. Apples for this recipe are better to choose sweet and sour varieties. The cooking time for a chicken weighing 1.5 kg is 1.5 hours, for large birds it will take more time.

Breaded chicken

Ingredients:

chicken - 1 pc.;
soy sauce - 1 bottle;
vegetable oil - 4 l;
breadcrumbs - 200 g;
flour - 1/3 tbsp.;
salt, ground black pepper, siracha sauce (chili sauce), thyme and rosemary - to taste.

Cooking:

2. Make two deep longitudinal cuts along the back, and two transverse cuts on the legs, so that the meat is quickly deep-fried. Bend the wings over the breast to make the carcass more compact.
3. Finely chop the thyme and rosemary.
4. If soybean oil is not salty enough, add salt to it.
5. Put the meat in a cup, pour oil over it.
6. Salt the carcass, add spicy siracha sauce, pour greens.
7. Rub the meat with the resulting marinade.
8. Put the chicken in a plastic bag, pour the rest of the marinade into it and place it in the refrigerator overnight.
9. The next day, pour vegetable oil into a deep large saucepan, heat it up, gradually stirring.
10. Remove the chicken from the refrigerator, transfer it from the bag to a bowl, pat it dry with paper towels.
11. Put the whole meat in hot oil and fry until golden brown.
12. Pour breadcrumbs, flour into a baking sheet, pour a little siracha sauce. Add flour and stir until you get a thick consistency.
13. Get the chicken out of deep fat, put on a baking sheet. With a spoon, spread the batter from the breadcrumbs over the bird carcass.
14. Fry the meat again with breadcrumbs in hot oil for 5-7 minutes.
15. Preheat the oven to +170 degrees and bake until done (30-40 minutes).

Usually, chicken in breadcrumbs is not cooked whole, but cut into pieces, which are first dipped in beaten eggs, breaded with spices and garlic, fried in oil over high heat until a crust appears, and then baked in the oven at +200 degrees. Crackers and garlic make the dish especially appetizing and golden.

It is necessary to remember the safety rules when working with hot oil. Before frying, be sure to remove excess moisture from the carcass.

stuffed chicken

Stuffed chicken is a good way to combine a side dish with meat. The carcass of a bird can be stuffed with a variety of products:

rice
potatoes;
ham and cheese;
mushrooms;
apples;
bow;
eggs;
buckwheat;
dried fruits;
oranges;
pancakes.

Vegetables soaked in melted chicken fat acquire a richer taste and become appetizingly bright. For the correct preparation of stuffed chicken, it must be taken into account that most types of fillings must be already cooked, pre-cooked or fried. It is better to sew up the carcass or fasten it with wooden skewers so that its contents do not spill out, and the meat turns out juicy and tasty. It is also convenient to use a sleeve or a baking bag for these purposes.

with rice

Ingredients:

chicken - 1 pc.;
onions - 1 pc.;
carrots - 1 pc.;
zucchini - 1 pc.;
rice - 1 tbsp.;

Cooking:

1. Rinse the chicken carcass, wipe it with paper towels.
2. Mix salt with spices.
3. Grate the carcass inside and out with spices.
4. Boil rice in a large amount of salted water until half cooked, rinse, cool.
5. Wash carrots, zucchini, onions, peel.
6. Grind the carrots on a grater, cut the zucchini and onion into cubes.
7. Fill the inside of the carcass with vegetables.
8. Place the chicken in the sleeve, bandage both ends.
9. Bake the meat in an oven heated to +180 degrees for 1.5-2 hours (depending on the size of the carcass).
10. Half an hour before turning off the oven, cut the bag on top to get a crisp.

With vegetables

Ingredients:

chicken - 1 pc.;
onions - 2 pcs.;
tomatoes - 2 pcs.;
eggplant - 1 pc.;
Bulgarian pepper - 2 pcs.;
mayonnaise - 4 tbsp. l.;
vegetable oil - 4 tbsp. l.;
salt, ground pepper, seasonings - to taste.

Cooking:

1. Prepare the carcass, as in the previous step-by-step recipe for whole chicken baked in the oven.
2. Wash onions, tomatoes, peppers, eggplants, peel and cut them into small cubes.
3. Soak the eggplant in a saucepan of salted water so that bitterness comes out of the vegetable.
4. Pour oil into a frying pan, put the chopped vegetables and fry them over medium heat until softened and half cooked.
5. Stuff the carcass with the resulting vegetable mixture, sew up the hole in the abdomen.
6. Lubricate the outer surface of the chicken with mayonnaise.
7. Grease a baking sheet with vegetable oil, put the chicken.
8. Preheat the oven to +200 degrees and bake the meat in it for 1.5 hours. To form a delicious crust, it is necessary to turn the carcass every half hour.

With mushrooms and cheese

Ingredients:

chicken - 1 pc.;
hard cheese - 150 g;
onions - 1 pc.;
champignons - 200 g;
lemon - ½ pc.;
garlic - 3 cloves;
potatoes - 3 pcs.;
salt, ground pepper, seasonings - to taste.

Cooking:

1. Wash the chicken, dry it.
2. Make cuts along the spine and pull it out.
3. Spread the chicken on the board and beat it a little so that it becomes flat.
4. Rub the carcass with salt and spices.
5. Finely chop the onion and mushrooms.
6. Pour oil into a frying pan and fry the mushrooms and onions over medium heat until golden brown.
7. Stuff the chicken with mushrooms and onions, but do it not inside the carcass, but under the skin, distributing the filling with your hands.
8. Peel and cut the potatoes into medium-sized pieces.
9. Grease a baking sheet with butter, put the chicken there breast up, place the potatoes around it.
10. Bake in the oven at +180 degrees for 1 hour.
11. Finely chop the garlic.
12. Squeeze the juice of 1/2 of a lemon, add garlic and 3 tbsp. l melted chicken fat from a baking sheet, mix.
13. Pour the carcass with the resulting sauce and put it in the oven for another 20-30 minutes.

As a result of this original preparation, poultry meat is saturated with mushroom juice. A tasty and appetizing crust is obtained by pouring garlic and lemon.

With mashed potatoes

Ingredients:

chicken - 1 pc.;
potatoes - 5-7 pcs.;
garlic - 4-5 cloves;
cream cheese - 2 tbsp. l.;
horseradish - ½ tbsp. l.;
vegetable oil - 2 tbsp. l.;
salt, ground pepper, dried herbs, seasonings - to taste.

Cooking:

1. Prepare the chicken carcass, as in the recipe for cooking with rice.
2. Mix oil, spices, salt, rub meat with this marinade and leave to soak for 1-2 hours.
3. Grind the garlic.
4. Peel and boil potatoes. Mash it, add horseradish, cream cheese, garlic, salt.
5. Fill the inside of the carcass with potatoes.
6. Preheat the oven to +180 degrees and bake the chicken in it for 1.5-2 hours, periodically pouring fat from the baking sheet.

Mashed potatoes in poultry are soaked in meat juice and it turns out very tasty.

Grilled Chicken

Ingredients:

chicken - 1 pc.;
lemon juice - 2 tbsp. l.;
cayenne pepper - 1 tsp;
dried garlic - 1 tsp;
turmeric, cumin, coriander, salt - to taste;
vegetable oil - 3 tbsp. l.;
mayonnaise - 3 tbsp. l.

Cooking:

1. Prepare the chicken carcass as in the main recipe.
2. Mix lemon juice, mayonnaise and spices in a cup, add vegetable oil.
3. Rub the meat with the resulting marinade, put the chicken in a bag, pour the rest of the marinade inside and put everything in the refrigerator for 2 hours.
4. Turn on the oven, bring the temperature to +200 degrees.
5. Place the chicken on a baking sheet or wire rack and bake for 1 hour, then turn on the "Grill" mode and bring the meat to readiness.

In terms of getting a crispy crust, an air grill at home is the best solution. The chicken turns out especially tasty if there is a special skewer in the oven. Before planting on it, it is necessary to tie the wings and legs so that it does not rotate under the weight of the carcass. In its absence, it is recommended to use a special metal support for poultry (similar to a bottle) or turn the meat several times during cooking.

Chicken in the sleeve with oranges

Ingredients:

chicken - 1 pc.;
mayonnaise - 3 tbsp. l.;
orange - 2-3 pcs.;
salt, seasonings - to taste;
garlic - 2 cloves.

Cooking:

1. Prepare the chicken carcass, as in the previous step-by-step recipes.
2. Grind the garlic, mix it with mayonnaise, salt, spices.
3. Coat the chicken with marinade, let stand for a while to soak the meat.
4. Wash and peel the oranges, divide them into slices.
5. Stuff the inside of the chicken with citruses, put the carcass in a roasting sleeve, tie off its ends.
6. Preheat the oven. Bake the chicken at +180 degrees for 1.5-2 hours.

To properly bake a chicken in a sleeve or foil to get a crispy and tasty crust, you need to pierce the sleeve in the upper part (or unfold the foil) half an hour before it is ready. Meat cooked according to this recipe acquires a spicy aroma and sourness. There is also another option for stuffing - oranges are cut into circles and placed under the skin of the chicken.

Baking on a bottle in a honey-mustard marinade

Ingredients:

chicken - 1 pc.;
mayonnaise - 100 g;
mustard - 1 tsp;
honey - 1 tbsp. l.;
salt, ground pepper - to taste;
garlic - 3 cloves.

Cooking:

1. Rinse and dry the chicken carcass, rub it inside and out with a mixture of salt, minced garlic and pepper.
2. Put mayonnaise in a bowl, add mustard and honey, stir well.
3. Pour water into a bottle, seat the chicken on it.
4. Anoint the carcass with mayonnaise marinade, let the meat soak for 40-60 minutes.
8. Preheat the oven to +180 degrees.
6. Lay foil on a baking sheet, put a bottle of chicken on it, bake until cooked (on average 1.5-2 hours).

The bird in the oven according to this recipe always turns out with a tasty and crispy crust. Any marinade can be used, and the taste of the meat will depend on the spices and herbs used. Salt 1 cm thick can be poured at the bottom of the baking sheet, then all the fat flowing from the chicken will be absorbed. Another cooking option is baking on a bottle of mineral water or an open can of beer.

Salted Chicken

Ingredients:

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

Cooking:

1. Rinse the chicken carcass, dry it.
2. Sprinkle salt on a baking sheet. The layer thickness should be about 2 cm.
3. Place the chicken breast side up on the salt bed.
7. Preheat the oven to +200 degrees.
5. Bake the meat for 45-60 minutes. Readiness to check by piercing it with a fork.
6. Pull out the baking sheet with the chicken, let it cool. Before serving, shake the meat off the salt and garnish with herbs.

The dish according to this recipe is prepared very quickly and simply, while it is guaranteed to get a delicious crust, just like when baking on a bottle. It is not necessary to pre-rub the carcass with salt, since during the baking process the meat itself will absorb the necessary amount of salt.

Marinade Options

There are a large number of marinades for getting a crisp on oven-baked chicken. It is best to marinate the meat in the evening, the day before cooking, and let the carcass stand in the refrigerator overnight. In this case, it becomes more tender and tasty. Below are some marinade options:

juice of ½ lemon, garlic, olive oil, salt, seasonings;
sour cream or mayonnaise;
melted butter, garlic, salt, red and black pepper;
mustard with honey (in equal proportions);
paprika;
adjika with mayonnaise (3 tablespoons each);
honey and soy sauce in a ratio of 1: 1, chopped garlic clove;
mayonnaise with ketchup;
dry white wine (1 tbsp) with apple cider vinegar and mustard (1 tbsp each);
any kind of marinade with the addition of 1-2 tsp. baking powder, which absorbs excess moisture.

During cooking, 30-45 minutes before readiness, the chicken is also poured with a mixture of melted honey and lemon juice (4 and 2 tablespoons, respectively) or beer.

Experienced housewives use the following tricks:

For cooking, it is better to choose chilled rather than frozen meat. The younger the bird, the softer and more tender the carcass. Skin color should be uniform, without yellow and other spots. Domestic "village" chickens are more suitable for soup, as they have tough meat.
The dishes (form) for baking should be thick-walled, preferably cast iron or ceramic, in order to keep the temperature well. When using such containers, it is not necessary to constantly turn the carcass, and the meat does not burn.
The oven must be preheated to the desired temperature, and the chicken must be completely defrosted at room temperature.
To get a good crust, the meat must be rid of excess water, that is, dry it.
It is necessary to bake the carcass at a temperature not exceeding +200 degrees, since with more intense heating the skin can burst and look unappetizing.
If you want to get a juicy crust, then the chicken should be poured with melted fat.
Before rubbing the carcass with marinade, it is recommended to pour boiling water over the carcass several times, and then dry it. Due to this, the skin is separated from the meat, so it is roasted "separately". The crust is crispier.

After cooking, the chicken must be immediately removed from the oven and kept open (pull it out of the sleeve or unfold the foil), otherwise it will soften.

If you are interested in a successful whole chicken in the oven, the recipe with a photo on our website is especially for you! With this recipe, you will cook an exceptionally tasty whole chicken, all thanks to a perfectly matched spice mixture and the right cooking technology. The chicken turns out so fragrant that already half an hour after it is in the oven, friendly round dances begin around it. The smell tickles the nostrils, does not allow you to do any other things, you want to pull it out of the oven half-baked and swallow it all at once, whole. Such a chicken is absolutely shameless, on the contrary, I would even say, it is an honor to put it on the festive table. She looks very presentable. I won't repeat the flavor. He is incomparable. The components of success are simple: 1) good quality chicken, 2) the right bouquet of spices, 3) the right baking technology. You don't need to know anything else. It will take about five minutes to prepare the chicken before baking, no more. Which is also important in the bustle of the pre-holiday fuss or after a hard day's work.

Ingredients:

Chicken - 1-1.5 kg,
Salt - 1.5 teaspoons,
Vegetable oil - 2-3 tablespoons,
Garlic - 2 cloves,
Dried herbs (basil, thyme or Provencal mixture) - 1 teaspoon,
Paprika - 1.5 teaspoons,
Dried garlic (optional) - 1 teaspoon

How to cook a delicious whole chicken in the oven

Remove the chicken from the package and rinse thoroughly under running water. Then it is worth shaking it slightly so that all the remaining water flows out from the inside. And pat dry with paper towels. It must be done wisely. They got wet and immediately removed the towels. If you wrap the chicken in them for a long time, they will stick and you will have to wash the bird again.

Our marinade consists of the following ingredients: in the center, salt and grated fresh garlic, along the edges - dried grass (I have thyme), paprika, pepper (best if it is freshly ground from a mill), dried garlic - it is not required, but if you eat, add, it complicates the aroma and makes it incomparable.

Pour the spices with vegetable oil, mix.

Put the chicken on a baking sheet or in a dish. Back up first. Rub the mixture with a brush. I personally don't like doing it by hand.

Turn the bird over on its back. And we distribute the mixture evenly, do not forget to walk along the folds between the paws and the carcass and be sure to rub it with spices from the inside.

We fold the legs crosswise and tie with the most ordinary thread. You can leave it to marinate for half an hour. But if you start baking right away, not much will really change.

We put the chicken in the oven. We choose a low temperature - 180 degrees. After 40 minutes, open the oven, pull out a baking sheet with chicken, scoop up the released fat with a spoon and pour over the top. You can skip this step if your goal is not to get a crispy golden crust. We do this procedure two or three more times during the frying process. In total, the chicken should be in the oven for 1.5 hours.

We take out the chicken. If you are also going to capture it in the photo, then we dodge the greedy hands reaching for the chicken and take it to the shooting location. Or we put it on the table. In the cut, the meat turns out to be very tender and soft, it is perfectly saturated with the aromas of spices and is evenly salted. Natural food!

Enjoy your meal!

For those who are very hungry, the recipe for a large hearty dinner cooked on one baking sheet:

Whole oven baked chicken with vegetables

This is a recipe for those hunters who like to kill two birds with one stone - bake the whole chicken in the oven at the same time, and cook an excellent side dish for it. Vegetables - potatoes, carrots, sweet bell peppers and tomatoes, are baked in the oven with chicken, soaked in those fragrant juices that stand out from the bird during the cooking process. If you wish, you can add any other vegetables that you like, such as zucchini, eggplant or baby corn.

We will need:

1 chicken
1 tbsp mayonnaise
1 tbsp ketchup
2 tbsp soy sauce
1 tsp spices "for chicken"
0.5 tsp paprika
7-8 young potatoes
2 medium carrots
2 bell peppers
2-3 tomatoes
1 bulb
1 head of garlic
1-2 tbsp vegetable oil
Pinch of Provence herbs

Cooking:

First of all, marinate the chicken. Mix soy sauce, mayonnaise, ketchup, spices and paprika.

With the resulting marinade, we thoroughly rub the chicken inside too.

Put 2-3 cloves of chopped garlic inside the chicken. Let marinate for at least 40 minutes. The best option is to leave the chicken in this form to marinate overnight in the refrigerator. The longer the marinating process is, the juicier and more aromatic the baked chicken will be.

Let's start preparing vegetables. Since the vegetables are young, we will not peel them. Thoroughly wash the potatoes and carrots with a brush. Peel the peppers, remove the husks from the onion and garlic.

We cut vegetables large! Slices, layers - as you like, but large! Put the chopped vegetables on a baking sheet, salt, sprinkle with Provence herbs and pour over with vegetable oil. Mix well. Pieces of vegetables should be covered with oil. Thus, they will be baked and form a golden crust.

Put the marinated chicken on top of the vegetables. We tie the chicken legs with culinary or cotton thread.

We send the chicken to bake in the oven at a temperature of 180 C for 1.5-2 hours.

After the specified time, check the readiness of the meat. Pierce the chicken leg - if the juice flows clear, then the meat is ready!

We take out the finished chicken from the oven, let it rest for 10-15 minutes and serve it to the table.

The incredible aroma of baked chicken drives many crazy. Appetite wakes up instantly at the sight of meat with spices and a crispy crust. Supermarkets often lure customers with the smell of grilled chicken, but it's much better to cook chicken at home. Today's review is dedicated to her.

cooking secrets

Each housewife has her own set of secrets for preparing such a dish. Someone uses certain spices, someone uses sauces, someone uses oven modes. The main secret of obtaining a golden crust is the use of soy sauce or honey, sunflower oil, mustard.

But not everyone knows that the most common baking powder can give the chicken incredible tenderness and a favorite crunch. Baking powder draws water out of the skin, it is better saturated with spices and baked. At the same time, baking soda, which is part of the baking powder, softens the meat.

The ceramic or cast iron pan in which the bird will be baked plays an important role in baking the crust. In a baking sheet, in metal or glass forms, the result will be very different. The meat can even simply burn and stick. And, of course, the baking temperature is important. You definitely need to “play” with it so that all the changes are reflected in the crust.

Basic Recipe

How to cook a whole chicken with a crispy crust in the oven:

The gutted carcass must be thoroughly rinsed under running water, and then the moisture should be removed with napkins;
Then it needs to be rubbed with salt and pepper, as much as it takes. You don't need to overdo it with black pepper if you want spiciness. It is better to take spicy adjika, its taste is more varied;
In a small bowl, mix sunflower oil, sugar, adjika, mustard. It is enough to use a teaspoon, since there is very little sauce;
Cut the lemon in half and squeeze the juice from one half to the sauce, mix. And cut the other half into rings, not too thin;
Coat the chicken with sauce on all sides and inside;
Take a piece of foil and wrap it around the ends of the legs and wings to protect it from burning. Tie the legs together;
Distribute lemon rings inside the carcass, it is not necessary to use them all;
Preheat the oven to 180 Celsius and bake the meat for no more than an hour, so as not to overdry it. Every twenty minutes, take out a baking sheet and water the bird with juice that is collected below;
Ten minutes before readiness, you need to turn on the "Grill" function. Then take out the dish and once again grease the sauce that has drained into the baking sheet.

Recipe for chicken on a spit in the oven whole with a crust

1800 g of chicken;
5 g black pepper;
120 ml of sour cream;
7 g salt;
5 g paprika;
12 g mustard.

How much time - 2 hours.

Nutrition per 100 g - 182 kcal.

Action algorithm:

First you need to deal with the chicken itself. Yellow skin should be peeled off her paws;
Next, pull out all the remaining feathers and inspect the chicken inside: you need to pull out blood clots, the remains of offal, fat;
With a knife, carefully cut out the sebaceous glands, they are under the tail. Then thoroughly wash the whole carcass under water;
Make an incision under the wings and stick them in there. To do this, you need to apply a little force, but this will save the wings from drying out;
Tie the legs tightly together with wire;
In a small bowl, mix sour cream with spices and mustard. You can also take mustard powder;
Distribute a third of the sauce inside the chicken, and pour everything else on top and coat the chicken absolutely everywhere;
Leave to marinate for at least an hour, a maximum of eight hours. It should be in a cool place;
Place the chicken on a skewer (should be sold with the oven and other attachments). It is necessary to fix the meat very well so that it does not fall apart under its own weight;
Bake on the "Grill" function for about an hour. Place a baking sheet under the chicken so that the fat drips onto it. The temperature should not be below 200.

How to roast a whole chicken on a crispy bottle in the oven

1 chicken carcass;
15 g dried basil;
10 g of a mixture of peppers;
7 g dried mint;
10 g of salt;
15 ml olive oil.

How much time - 1 hour and 40 minutes.

Nutrition per 100 g - 197 kcal.

Action algorithm:

How to grill chicken with a golden crust in the oven

15 ml of honey;
1400 g chicken;
7 g salt;
20 g mustard;
20 ml sunflower oil;
5 g black pepper.

How much time - 1 hour.

Nutrition per 100 g - 200 kcal.

Action algorithm:

In a small bowl, combine mustard, sunflower oil, black pepper, and a little sugar. Add salt to taste;
The washed and cleaned carcass should be rubbed with this mixture on all sides, inside too;
Let the meat marinate for at least three hours;
Transfer the chicken to the grill in the oven, turn it on at 230 Celsius and bake for about forty minutes. Place a baking sheet down to collect fat;
Take out the carcass and coat it with honey with a brush. Return to the oven, but put the other side;
Reduce to 200 Celsius and bake until a beautiful golden crust appears, which is provided by honey.

How to bake stuffed chicken with a crust in the oven

1 chicken carcass;
3 g dried rosemary;
35 g butter;
1 apple;
10 ml sunflower oil;
1 orange;
3 cloves of garlic;
5 g seasoning for meat;
10 g mustard;
15 ml soy sauce;
3 g adjika;
3 g ground ginger.

How much time - 4 hours.

Nutrition per 100 g - 169 kcal.

Action algorithm:

Rinse the carcass, remove moisture from it and cut off the skin on the neck and tail;
With a spoon, carefully separate the skin from the breast and rub it with salt. It is advisable to take coarse salt, it must be applied everywhere;
In a small container, mix mustard, adjika, rosemary, black pepper, ginger, soy sauce, garlic squeezed through a press, sunflower oil, seasonings for meat. You need a uniform consistency;
Grate the whole chicken with this marinade, coat it inside and be sure to apply this mixture under the skin to the breast, where there is already salt;
In this form, leave the bird in a cool place for a couple of hours;
Wash the apple and orange and cut into several slices. Remove the core from apples, white fibers from oranges;
Take a ceramic deep form and put butter cut into thin slices on its bottom;
Put the pickled bird on top, put a couple of small pieces of the same butter to the breast;
Stuff the chicken with apples and oranges;
Close the hole of the carcass with toothpicks;
Tie the legs, and put the wings in cut pockets;
Add quite a bit of water to the mold and send the meat to the oven at 190 Celsius;
After forty minutes, pour it with the resulting juice and turn it over to the opposite side;
After another thirty minutes, pour over the sauce again and leave for ten minutes to form a crust. Turn over, again give ten minutes;
Turn off the stove and after a few minutes the bird can be served on the table.

How else can you make a crust on chicken in the oven

The crispy crust is not created by the chicken at all, but by the marinade. It can be completely different both in color and in appearance, consistency, smell, etc. In any case, the treasured crust really turns out, just a new one every time.

The best ways to create that golden blush are to use mustard or honey. This is absolutely in all cases a guarantee of ruddy and crunchy, while the meat itself will remain incredibly tender. The rest of the spices are not so important.

However, not only these products can be used. If you choose the right dishes, ideally ceramic, they are also involved in the preparation of the crust. You can use breadcrumbs with eggs. Not the most popular option, but effective - use paprika and turmeric among spices. All of these products will provide the desired crunchy result.

The most important rule in cooking crispy chicken is to be sure of the quality of the meat. It’s not at all difficult to make a crust, but no one will need it without meat. In addition, a quality product is much tastier!

You are planning some kind of holiday, an important date, or you just decided to arrange a dinner for two with your loved one. And now you are already standing in the center of the kitchen, among the numerous plates, pots, pans and racking your brains to cook such interesting and tasty things to please your loved ones and loved ones.

The chicken will come to your aid. Yes, that's her. What could be better than tasting a delicious, appetizing-ruddy chicken exuding a delicate aroma of herbs and garlic. It only takes a little time to understand the wisdom on how to cook chicken in the oven tasty and fast.

Chicken meat is by far the most affordable and common protein dietary food. The most useful is chicken cooked in the oven - since the use of fats in the cooking process is reduced to a minimum. And cooking in the oven itself does not require great 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 of course I will share them with you. Soon you will be able to delight your loved ones with delicious and healthy chicken dishes.

Choosing a chicken for cooking in the oven

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

For baking chicken in the oven, it is best to choose carcasses of medium fatness, it is better to give preference to chilled meat - this meat is very tender and, since it has avoided the fate of freezing, it has retained the whole range of useful properties. You can distinguish fresh meat from old meat by color and smell. It has a light, pinkish color with a barely perceptible smell. The meat belonging to the chicken - "pensioner" or old has a pungent smell and bluish color.

If you nevertheless bought old meat and decided to bake it in the oven, then pre-boil it until tender, and put it in the oven so that it acquires a ruddy appetizing crust.

Crispy crust - how to get?

Crispness can be achieved in several ways:

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

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

3. The third method creates a crisp with salt. We take 1 kilogram of salt, evenly distribute it over a baking sheet, put the chicken slices on top of it with the skin down, then send the baking sheet to the oven and bake until tender. If you choose this method, then remember that the chicken cannot be salted - it will take as much salt as it needs and not a gram more.

It takes only 10 minutes to create a crispy crust with honey and grill, so you need to first bring the meat to readiness, and only then deal with the crust.

Determine the readiness of chicken meat in the oven

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

Use a fork with long tines to determine the doneness of the meat. Having opened the oven, make a puncture on the carcass in the area of the breast and in the thigh. If at the puncture site you see a transparent juice flowing out without cloudy and reddish inclusions, then the chicken is ready, and if you see reddish, cloudy juice, then it needs more time to bake.

Recipes how to cook chicken in the oven

There are several dozen different recipes on the topic of cooking chicken meat, and they are very popular among housewives who delight their families 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 easiest 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, reduce the temperature and grease the carcass with vegetable or butter.

2. Chicken in a bottle

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

A feature of this recipe is that the chicken “sits” on the bottle during baking. In order for the meat to acquire a more appetizing taste, pour milk or a mixture of broth with 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. We leave the chicken to marinate from 2 hours to 2 days.

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

We put our chicken on the bottle, and put it on a baking sheet, into which, prudently, we poured water. After that, we send the whole structure to the oven - fry at the highest temperature for 20 minutes, after which we reduce the heat to medium and leave to bake for another 40 minutes.

Ready chicken, taking it out of the oven, let it rest for 10 minutes, and proceed to cutting into small pieces.

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

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

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

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

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

4. Chicken baked in foilrecipe

The recipe is good because after cooking 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 put it on a baking sheet in a preheated oven for an hour and a half.

5. Whole oven baked chicken with potatoes and mayonnaise

Ingredients:

Several hams or chicken carcass

Carrot

Potatoes

Mayonnaise

Pepper and salt to taste

Chicken Recipe:

First, we prepare the products - we rub the carrots on a coarse grater, cut the onion into neat rings, cut the potatoes into strips, cut the chicken into pieces. In a 2 or 3 liter jar, lay out layers - chicken, a little salt and pepper, a layer of potatoes, followed by onions, carrots and season everything with mayonnaise. We repeat the layers in this sequence 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.

We put the filled jar in a cold oven, set the temperature to 150 degrees and leave to stew until cooked. Delicious, juicy and tender dish is ready! Please come to the table.

6. Chicken baked in the oven with potatoes and spices

Ingredients for Roast Chicken:

Gutted chicken - 1 pc.

Lemon - 2 pcs.

Pepper, salt and garlic

Potato - 1 kg

Chicken broth - 1 tbsp.

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

To begin with, we prepare the products for cooking. We cook chicken broth or, using the "cubes" we make it. We rub the washed carcass with a mixture of salt and pepper.

We place the chicken on a baking sheet breast down, fill it with 0.5 tbsp. chicken broth, prepared in advance, and put lemon slices on top.

We put the baking sheet in the oven for half an hour, from time to time watering the chicken with juice and broth, which is created during the frying process.

While the carcass is being prepared, we, in vain, without wasting time, are engaged in potatoes - we cut well-washed and peeled tubers into 3 parts.

After half an hour, we take the chicken out of the oven, and surround it on all sides with potatoes, and sprinkle with finely chopped garlic and spices on top. Pour the rest of the broth onto the bottom of the baking sheet, and send it back to 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 tested by people. A neighbor taught me how to cook stuffed chicken, now I cook it, both on holidays and on weekdays.

We take a medium-sized chicken. It must be washed well and prepared for stuffing. We make cuts in the area of \u200b\u200bthe thighs and wings of the carcass, so that it is convenient to remove the skin from it. Gently slide your hand under the skin of the chicken and remove it, being careful not to tear it. After separating the skin from the carcass, rinse the skin well and set aside.

We separate the meat from the bones, and chop the resulting fillet in a combine or scroll through a meat grinder. Pour vegetable oil into a preheated frying pan and fry the resulting minced chicken, pepper and salt it, stir constantly. While the minced meat is fried, twist the liver and heart from the chicken in a meat grinder, mix them with minced chicken and stew everything until cooked.

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

Properly cooked chicken in the oven will not leave anyone indifferent. After all, there are many variations of dishes from this meat.

This is the easiest way to cook chicken fillet. Other spices can be added if desired.

Required products:

half a small pack of butter;
about a teaspoon of salt;
chicken fillet - 700 grams.

Cooking process:

While you prepare the chicken, turn on the oven at 200 degrees so that it has time to heat up to the desired temperature.
Melt the butter. Spread a small amount of it on a baking dish, and dissolve the rest of the salt so that there are no crystals.
First brush the breasts with the resulting sauce, and then pour them generously.
Pour into a mold and bake for approximately 30 minutes. You can check the readiness by piercing the meat: transparent juice should flow.

Whole bird in the oven

Whole chicken in the oven always turns out delicious. And it does not matter what size it will be - small by 500 grams or large, weighing about 3 kilograms.

Required Ingredients:

whole chicken or chicken;
mayonnaise or sour cream - three large spoons;
garlic and herbs;
salt.

Cooking:

To cook a chicken in the oven, you need to gut it, clean it of feathers that could remain, and remove excess pieces of fat. Rinse well with cool water and let dry.
Then turn on the oven to preheat to 180 degrees.
Salt and pepper the whole carcass, both on top and inside. Grate with sour cream or mayonnaise and crushed garlic. A few cloves can be put inside.
Prepare the form, lay the meat on it and bring to readiness until the chicken is covered with a golden crust. This usually takes at least an hour, but the time depends on the size chosen.

Recipe in the sleeve

You can also bake chicken in the oven in the sleeve. Then it will turn out to be as juicy and low-calorie as possible due to the small amount of fat.

Ingredients:

chicken carcass;
one lemon;
garlic, salt and pepper to taste;
sleeve for baking

Cooking process

Examine the carcass: it should not have feathers. Wash it under cold water and wait until it dries.
Rub it well on all sides with salt, pepper, other selected spices and lemon juice. And then crushed garlic.
Put the meat in a roasting bag and tie it so that the air can escape. Some already have special holes for this.
Preheat the oven to 200 degrees and cook the chicken for about an hour and a half.

Chicken in foil in the oven

If you want really tender meat, then try cooking it in foil.

Required products:

chicken - whole;
a few cloves of garlic;
ground black pepper and red;
sour cream or mayonnaise;
salt and other spices as desired.

Cooking process:

If the meat is frozen, then, of course, it must be thawed, and then rinsed with water and dried. You can cook as a whole or divided into parts.
Rub the meat well with salt. If you decide to cook whole, then do not forget to add spices inside.
Make small cuts all over the chicken and place small pieces of garlic in them.
Spread it with sour cream or mayonnaise, pepper.
Next, start wrapping in foil. It is best if it is in two layers so that the juice does not flow out. Do this carefully, so that all parts are wrapped.
Put the meat in a mold or on a baking sheet and place in the preheated oven. The temperature for cooking should be at least 180 degrees, and it is better if all 200. It will take about two hours for everything, and if the carcass is very large, then at least three.
In order to get a golden crust, you need to bend the edges of the foil when the chicken is ready, put it back in the oven for 10-15 minutes, turning on the maximum temperature.

How to cook chicken in a jar of water?

Another interesting recipe for those who like to bake whole chicken.

Ingredients:

chicken or whole chicken;
jar - 700 grams;
mayonnaise or sour cream;
pepper, salt, other spices to your taste;
garlic, bay leaf, peppercorns.

Cooking process:

Rinse the meat under water and wait until it dries. You can also do this with napkins or paper towels.
Prepare the garlic: finely chop it or use a garlic press.
Thoroughly rub the carcass with salt, pepper, seasonings. Then sour cream and garlic.
Take a jar, fill it with water by a third of the volume. Dip a few leaves of parsley and peppercorns into the water.
Place the chicken on top of the jar and tie the wings and legs with a thread.
Under the jar, use some form, such as a frying pan, so that the fat does not fall into the bottom of the oven and into the water.
Meat should only be placed in a cold oven, without preheating.
Set to 180 degrees and cook the chicken for about 70 minutes. If during cooking the meat starts to burn, but is still raw, try covering the top with a piece of foil.

Bake in the oven in pots

Dishes in pots are always unusual and tasty. You can also cook chicken this way.

Ingredients:

chicken, fillet is best;
half a liter of beer;
bulb;
salt, pepper, bay leaf.

Cooking process:

The selected parts of the chicken must be cut into pieces, and then mixed well with the salt, pepper and spices that you decide to use. Also add here a few sheets of parsley.
Put the prepared chicken into the pots and fill it with beer so that everything is covered with liquid. Instead of beer, you can use broth, water or diluted sour cream, but the beer option is the most delicious.
Preheat the oven to 200 degrees and put the chicken pots in it, remembering to cover them with lids.

Grilled chicken

Delicious crispy chicken can be cooked even if you don't have a grill. A regular oven will do.

Required Ingredients:

whole chicken carcass;
a few tablespoons of olive oil;
salt, pepper, paprika and oregano;

Cooking process:

While you are preparing the carcass, you need to turn on the oven at 230 degrees so that it has time to warm up.
Rinse chicken under cold water, pat dry with paper towels.
Put the meat in the mold you will use for cooking. Rub it on all sides with salt and pepper. And separately mix other seasonings with olive oil and also rub the meat with this mixture.
Cook the carcass at a high temperature for about 20 minutes, and after this time lower it to 200 degrees and bake for another forty minutes. After the end of the time, remove the meat and let it brew for about 15 minutes.

Recipe for cooking with potatoes

Chicken in the oven with potatoes is a quick and satisfying dish. It can be used for every day as well as for a special occasion.

Ingredients:

chicken carcass;
dry spices, pepper, salt - to taste;
kilogram of potatoes;
a few cloves of garlic;
two tablespoons of mayonnaise.

Cooking process:

Rinse and dry the meat. Make small cuts on the surface and place the garlic cloves in them.
Coat the carcass with salt, pepper, mayonnaise. Sprinkle with herbs and other seasonings.
Put the meat in a baking dish. It should be large enough to have room for the potatoes.
Prepare the potatoes: cut them into small pieces, salt, you can add some herbs and cover the carcass with it.
Don't forget to bring the oven to the right temperature while you prepare the ingredients. The temperature should be 180 degrees.
Bring the chicken to readiness. This usually takes at least an hour. If it is very large, then you will have to wait about two hours.

With vegetables in the oven

Chicken in the oven with vegetables is a juicy and low-calorie dish that does not take much time. You can cook with any vegetables, including mushrooms.

Products for cooking:

whole chicken weighing about 1.5 kg;
Bulgarian pepper - a few pieces;
four potatoes;
a few tablespoons of mayonnaise;
eggplant;
two medium bulbs;
five tomatoes;
seasonings for chicken, salt, pepper;
a few tablespoons of vegetable oil.

Cooking process:

Prepare chicken and vegetables. To do this, the meat must be washed and dried, and the vegetables cut into small pieces.
All you need to salt, pepper, add herbs and seasonings to your liking. Coat the chicken with mayonnaise, and pour a little vegetable oil into the vegetables.
Preheat the oven to 200 degrees and place the pan with the laid out chicken and vegetables in it. They will have to be stirred periodically so that they do not burn. Cooking time approximately one hour.

Cooking chicken tobacco

Tabaka chicken is a tasty, fragrant meat with garlic, spices and a delicious crust.

Necessary products for cooking:

a small chicken, preferably up to 1 kg;
salt, garlic;
spices.

Cooking process:

Cooking meat according to this recipe begins with cutting it. This must be done by dividing the carcass in half.
Rinse the meat well and rub with spices, including salt and garlic.
If you want the meat to be more juicy, then leave it in the refrigerator for several hours before you start cooking.
Lay the chicken pieces on a wire rack and place them in the middle of the oven. It is better to put a container down, such as a frying pan, into which fat will drain.
Turn on the baking mode from above and below, and the temperature to 200 degrees and cook the dish for about 30 minutes, so that a golden crust is obtained on top.

Marinade for chicken: the best recipes

If you want to get an unusual taste, then it's time to prepare a chicken marinade.

There are five options for the most successful marinade:

Honey. To prepare it, you will need soy sauce and honey, which needs to be melted. All this is mixed, then vegetable oil, ground pepper are added and you can put a little coriander. It is the last component that will give a special charm to the meat.
Sharp option. For those who want something hot, this recipe is for you. Lemon juice is mixed with sugar, oil is added, preferably olive oil, everything is salted, mixed. Then the garlic is finely chopped, the ginger root is cut and added to the mass in the same way. If desired, you can pour in a little lime juice and do not forget to pepper. The taste will be very spicy.
Wine. If you like wine and spicy taste, then take apple cider vinegar, mix it with mustard, preferably spicier, and dilute it all in wine. It is better to use dry white wine - this is the most suitable option. Salt and pepper are also added here.
Another option is with lemon. Very easy to prepare: squeezed lemon juice is mixed with olive oil and seasoned with spices. It is recommended to put rosemary for a special taste.
An unusual option using kefir. It is better to take it with the lowest percentage of fat. Garlic, lemon juice and hot Tabasco sauce are put in kefir. Then some pepper, thyme and finely chopped onion. And only at the very end, salt is added to the resulting marinade.