How to bake chicken in the oven. How to properly bake delicious chicken in the oven. Never bake cold or wet chicken

I actually don't bake a whole chicken in the oven very often. It’s more convenient for us to prepare it “from spare parts.” But sometimes, when I see a young, good, medium-sized bird in the store, I imagine it with a crispy fried crust, juicy, beautiful, and I cook it. Today there will be three recipes for you with step-by-step photos. We will bake the chicken in foil, a bag (sleeve) and just like that on a baking sheet.

What you need to know before putting chicken in the oven

The baking time for a whole chicken weighing from 1 kg to 2 kg in the oven at a temperature of 180-200°C is 1 hour - 1 hour 15 minutes. After an hour, you need to pierce the chicken to the bone with a sharp knife at the junction of the leg and the carcass, see what color the juice comes out: clear or pinkish and decide how much longer to fry or remove it from the oven.

For baking, it is better to use a broiler. In the store, 100% of the time this will be it. But if you get a domestic chicken, you need to know whether it was a laying hen or a broiler. Laying hens are often dry and tough, so it is better to cook soup from them.

When baking, the carcass should always be placed breast side down, as this is the driest meat. In this position, the juice will flow down, the breast will always be in the juice and will not dry out.

If you bake without foil, a sleeve or a baking bag, it is better to wrap the tips of the wings in foil, so they will not burn.

Frozen poultry should be taken out 8-12 hours before cooking and thawed in the refrigerator. It will be right.

To make the finished chicken look neat, the legs can be tied with twine before the oven.

Chicken in the oven in foil

The most win-win marinade option for baked chicken is with honey and mustard. Honey is a guarantee of crust, because under the influence of temperature it, mixed with meat juice, caramelizes. Mustard is all about aroma and taste, and the bitterness disappears when heated. The dish will not turn out sweet, since the sweetness of honey is compensated by the acidity of lemon juice and the taste of mustard.

Ingredients:

chicken – 1-1.5 kg;
lemon – 1 piece;
honey – 100g;
mustard – 2 tbsp;
salt – 1 tsp;
spice mixture for chicken - 2 tsp.

How to cook a whole chicken in the oven:

If the chicken is already gutted, then we simply rinse it well outside and inside, and then dry it with a towel.
We press the lemon with our palm to the table and roll it along the tabletop, pressing slightly. This way he will give out the juice better. But first, remove the zest from the lemon using a grater. Only the yellow layer, without the white - it tastes bitter. Then squeeze out the juice.
Pour 2 tablespoons of juice into another bowl, combine the rest with zest, mustard, spices and salt. We need to marinate the carcass in this mixture.
Coat the carcass with the mixture, massaging and rubbing. Then leave to marinate for 2 hours or even more.
Place two layers of foil in a deep baking pan or baking dish, place the bird on it, tie its legs and wrap it tightly. If it suddenly breaks through, wrap it in another layer.
Heat the oven to 200°C. Let the chicken bake for 1 hour.
After an hour, take it out and check with a knife for doneness. If ready, then mix the honey with the reserved lemon juice. If the honey is candied, then you need to first melt it either in the microwave or simply keep it warm. Lubricate the carcass.
Place it back in the oven, no longer wrapping it in foil, for 10-15 minutes. You can turn on the grill mode. But you need to be careful so that the surface does not burn, so that instead of a golden crust you do not get a burnt one.
Remove the chicken to a platter. To do this, it is better to use silicone gloves, if available. Or use two forks, picking up the carcass on both sides by the sides. We cut the rope on the legs and serve it to your liking.

Whole chicken in the oven in a sleeve with potatoes: recipe with photos

A baking bag or sleeve (the difference is not big) is one of the ingenious kitchen inventions. It is much more convenient to use than foil. It protects the oven perfectly from splashes. And it keeps the chicken juicy for another five plus. Now we will cook together with the filling - potatoes.

Ingredients:

chicken - 1kg;
potatoes – 600g;
spice mixture for chicken - 1 tbsp;
onion – 1 piece;
salt – 1 tsp.

Cooking process:

The potatoes in the bag are soaked in meat juice, turning out soft and tasty.

What can you stuff chicken with?

Fruits are often used for stuffing:

apples;
pears;
oranges;
lemons;
quince;
prunes;
dried apricots

Also, in order to simultaneously prepare a side dish for a dish, you can stuff it with cereal:

buckwheat;

You can add pre-fried mushrooms to buckwheat. And dried fruits in rice.

There are recipes for stuffing chicken with mushrooms, but this is a different story, since you need to remove the skin, separate the meat from the bones, grind it, bake pancakes and fill the skin with them and minced meat. This is a more complex process worthy of a detailed description. And now we are cooking in a simple way, the whole thing.

Domestic chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds raised in the countryside are not suitable for preparing gourmet dishes. Why is domestic chicken meat tough? There are different breeds, which are conventionally divided into layers and broilers. So, laying hens, and especially older ones, have really tough meat. But in broilers, and even those raised “on free bread”, it has an amazingly delicate and rich taste.

Subtleties of cooking poultry meat

Juicy chicken in the oven will come from a broiler carcass. It is distinguished by a rounded chest and large hips. It is ideal to choose fresh meat - its skin will be white with yellowish tint, and the protruding fat will be ideal white.

By the way, you shouldn’t expect high fat content from poultry. Due to the fact that she is raised in the wild, walking around the yard or in an enclosure, she does not have time to gain fat. Unlike broilers raised in poultry farms, where they sit around all their lives, without any physical activity. Therefore, poultry dishes can be considered dietary - they contain fewer calories than broilers from the supermarket.

To make homemade chicken in the oven perfectly tasty, follow these rules.

The bird must be no more than a year old. Older chickens have tough meat, regardless of breed. There is no need to clarify “how old the bird was” from the seller. Just weigh the carcass and refuse to buy if it weighs more than 1.5 kg.
Do not buy birds with bluish skin. It distinguishes a breed of laying hens that is not intended for cooking.
If, nevertheless, you come across a laying hen or an old bird, it should first be boiled for 2 hours, and only then baked. Then the dish will turn out juicy.
The right solution for how to fry a chicken or rooster in the oven at home so that it is juicy is to use a cooking sleeve. In it, the meat is cooked, as in a pressure cooker, boiling in its own juice. The intensity of cooking in the sleeve is higher than in a glass form under a lid. You can also bake in foil, but make sure that there are no holes in it. Otherwise, the juice will leak out and the bird will remain dry.

Before baking the carcass, make cuts in the breast and place pieces of butter in them. Thanks to it, lean breast will become more juicy. Either insert the wings into the “pockets” on the breast, or wrap them in foil, shiny side out. During the baking process, these thin parts tend to burn while the thighs and breasts cook.

Cooking chicken in the sleeve

So, let's find out how to cook homemade chicken in the oven using a cooking sleeve. Along with the meat, you can add potatoes or other vegetables, such as tomatoes, onions, zucchini, zucchini, and cauliflower. A carcass cooked with vegetables will acquire a more interesting taste. And you will receive a complete dish for dinner, with a ready-made side dish.

You will need:

chicken - 1 carcass;
garlic - 4 cloves;
onion - 1 head;
mayonnaise - 2 tbsp. spoons;
ketchup - 2 tbsp. spoons;
salt and spices;
potatoes or other vegetables - optional.

Preparation

Rinse, remove feathers, and dry the chicken carcass.
Cut the onion into small pieces, pass the garlic through a press.
Mix mayonnaise and ketchup (or tomato paste) with garlic and onion. Coat the carcass with this marinade and sprinkle with spices.
Marinate for 1 hour under film.
Prepare vegetables (potatoes, zucchini, tomatoes), cut into cubes and place in a sleeve.
Place the chicken on a bed of vegetables and tie the sleeve.
Place the bag on a baking sheet. Place in a preheated oven for 1.5 hours, bake at 200°.

Dishes for celebrations and for every day

Country chicken in the oven is suitable for everyday diet and for holidays. In the first case, you can cook it with a cereal side dish, for example, rice or buckwheat. In the second, we offer a more refined dish - baked chicken with original sauce.

You can make a sauce from the juice that is released when the bird is roasted. Boil 350 ml of white wine in a saucepan, add pepper and salt, leave for 5 minutes. Add the juice from the chicken stewed in the sleeve and boil again. Separately, boil 200 ml of water, add 2 tablespoons of sugar and lemon juice into it, stir until dissolved. Add 250 grams of gooseberries or other sour berries, boil, and grind through a sieve. Add the mixture to a mixture of white wine and meat juice, stir, serve with chicken.

With rice for the whole family

This recipe for juicy chicken in the oven is suitable even for old birds with tough meat. The dish turns out to be satisfying, with a crumbly side dish, and is also suitable for a children's table. It's better to divide it into pieces.

You will need:

rice - 100 g;
chicken - 1 carcass;
onions and carrots - 1 root vegetable each;
flour - 3 tbsp. spoons;
butter - 3 tbsp. spoons;
chicken broth - 200 ml;
mayonnaise - 100 g;
hard cheese - 100 g.

Preparation

Wash and cook the rice until half cooked. Cook over low heat.
Chop the onion and carrots, fry, mix with rice.
Boil the bird carcass, cut into pieces.
Fry the flour, add butter, dilute with broth. When the mixture boils, add mayonnaise.
Place rice with vegetables, chicken meat in the form, pour over the sauce.
Sprinkle with cheese and place in the oven. Fry at 200° and bake for 20 minutes.

With apples - for the holiday

A good recipe for how to bake a whole homemade chicken in the oven and get an original dish for a family celebration like in the photo.

You will need:

chicken - 1 carcass;
apples - 2 large;
garlic - 3 cloves;
broth - 200 ml;
salt and pepper;
spices - to your taste.

Preparation

Cut the carcass and “spread” it on the cutting table. This way it will bake faster.
Rub with spices, salt, garlic inside and outside.
Cut the apples into slices, place on a baking sheet, add broth.
Place the carcass skin side up.
Place in the oven for 1.5 hours. By pouring broth over the carcass, you will get a beautiful crust.

Now you know how to make chicken in the oven juicy, quickly and tasty, even if it is poultry. Try making it for your family!

How to bake chicken in the oven so that the meat does not turn out dry and tough? Follow our recipes and you will get a tender, tasty and aromatic dish.

A delicious dish with a golden crispy crust in a spicy sauce will become the centerpiece of any holiday table.

Ingredients:

chicken carcass - 1.5 kg;
olive oil - 35 ml;
four cloves of garlic;
dried basil - 8 g;
black pepper - 5 g;
salt - 20 gr.

Step-by-step preparation:

The chicken must be processed by washing it under running water and drying it with napkins.
Combine pressed garlic in a common cup with pepper, salt and basil. Add olive oil to the mixture.
Part of the prepared marinade will go inside the chicken carcass.
Place the meat on a baking sheet and coat both sides with the remaining sauce.
Don't forget to grease the baking dish with oil.
Leave the raw dish like this for 60 minutes to marinate.
Heat the oven to 180 degrees.
Cook for 1.2 hours. You will know that the dish is ready when it has a crispy golden crust.

With lemon and garlic

Lemon will prevent the meat inside the chicken from being dry and will add juiciness. And garlic will add spice to the taste.

You will need:

one lemon;
olive oil - 85 ml;
one whole chicken;
ground pepper - 6 g;
ten garlic cloves;
five sprigs of rosemary;
salt to taste.

How to cook:

Grind the peeled garlic in a mortar.
Chop the rosemary very finely.
Combine these two products together.
Separate the rind from the lemon, grate it and add to the garlic mixture.
Squeeze lemon juice there, pour oil and add salt and pepper.
Brush the resulting sauce onto the meat on all sides, and don’t forget to coat the inside as well.
Spray the baking dish with the remaining oil and place the carcass.
It is recommended to cook the dish for about an hour. The oven should have a temperature of 180 degrees.
Once the chicken is cooked, leave it to simmer for another 15 minutes and serve.

With potatoes

The simplest and most delicious option.

Grocery list:

three cloves of garlic;
four chicken legs;
potatoes - 1 kg;
salt and pepper to taste;
low-fat mayonnaise - 60 gr.

Bake chicken in the oven with potatoes:

Whatever part of the bird you take, divide it into portions.
Cut each peeled clove into three slices.
Insert pieces of garlic into the pulp.
Rub salt and ground pepper into the stuffed chicken. We don't miss a single piece.
Bake the carcass on a baking sheet in an oven heated to 180 degrees for half an hour.
Peel the potatoes and cut them into slices.
Remove the dish from the oven and place the potatoes around it. Try to mix it with the fat that has formed on the baking sheet and add salt.
Continue baking for another 40 minutes. Bon appetit!

Chicken baked in a sleeve

Another way to make meat soft, tender and juicy.

Basic products:

chicken – 1.5 kg;
two bell peppers;
salt - 15 g;
sour cream - 400 gr;
seasonings to taste;
five potatoes;
garlic.

Cooking method.

Chop chopped garlic into a bowl with sour cream.
Peel all vegetables and chop into thin slices.
Combine 200 grams of marinade with chopped vegetables.
Coat the poultry pieces with the remaining half of the sauce.
Place the chicken in a baking bag. Its edges must be sealed tightly.
Place the dish in a baking dish and cover with vegetables.
Baking time - 60 minutes. Oven temperature - 200 degrees.
Halfway through cooking, pierce the bag in several places to prevent it from exploding.

Fried crust recipe

To get a delicious chicken with a crispy golden skin and tender, melt-in-your-mouth meat, follow all the rules of our recipe.

List of ingredients:

one chicken;
ground black pepper - 20 g;
salt to taste.

Cooking secrets:

Open the washed bird carcass with a knife crosswise exactly in the middle.
Sprinkle the outside of the chicken generously with pepper.
Sprinkle salt in a thick layer on the bottom of the baking sheet.
Place the prepared bird on it.
Bake in a preheated oven for about an hour.
To diversify the recipe, add your favorite spices and vegetables to the meat.

Under mayonnaise

You will need:

poultry carcass;
salt - 10 g;
mayonnaise - 60 g;
a pinch of ground pepper;
vegetable oil - 17 ml;
other seasonings to taste.

How to cook:

The first step is to cut the washed bird carcass into portions and place them in a bowl.
Add pepper, salt and any other spices to them.
Pour mayonnaise and mix.
Place the meat in mayonnaise in a baking dish.
Cook at 190 degrees for 35 minutes.
As soon as the meat is baked, place the dish on the table and crumble the herbs on top.

French style with cheese

A very tender, tasty and soft dish with an amazing aroma.

You will need:

four tomatoes;
one chicken;
two bows;
hard cheese - 150 g;
salt and spices to taste;
mayonnaise - 40 gr.

Step-by-step instruction:

Beat portions of chicken with a wooden mallet.
Roll them in salt and spices.
Remove the skins from the onion and cut into rings.
Cut off the caps from the tomatoes and chop the vegetables themselves into slices.
Grind the cheese on a grater.
Grease a baking tray with oil.
Place poultry cubes on the bottom and distribute evenly over the entire surface of the mold.
Place onion rings on top and pour mayonnaise over them.
The third layer will be tomatoes sprinkled with cheese.
Now you can start cooking at an oven temperature of 180 degrees. Baking time - 45 minutes.

Bake in foil

Another way to prepare a tender dish in your own juice.

Ingredients:

chicken carcass;
granulated garlic;
black pepper to taste;
sour cream - 210 gr;
ground paprika;
curry seasoning to taste;
salt - 10 gr.

How and how long to bake chicken:

We process the chicken according to the standard procedure.
Rub the carcass inside and out with a mixture of salt and pepper.
Combine paprika, sour cream, garlic and curry in a separate bowl.
You can additionally take cloves of garlic and place them in the cuts in the meat.
Coat the entire carcass with the prepared marinade.
Pour the remaining sauce inside the bird.
Wrap it in foil and close it tightly.
Preheat the oven to 200 degrees Celsius and place the carcass on a baking sheet on the middle shelf.
Bake for two hours.
Remove the bird from the oven, remove the foil and pierce the meat with a knife or toothpick. If juice comes out, it means the food is ready.

In soy and honey marinade

This sauce gives the meat a unique aroma and taste.

Grocery list:

butter - 100 g;
poultry carcass;
three garlic cloves;
soy sauce - 50 ml;
salt to taste;
ginger - 10 g;
honey - 60 g;
vegetable oil - 18 ml;
dry spices.

Step-by-step preparation:

Dredge the chicken in a mixture of salt and pepper.
Grate the ginger root.
Process the peeled garlic cloves under pressure.
Pour soy sauce into a separate cup.
Add honey, ginger, oil, garlic and other bulk seasonings to it.
Stir and treat the bird with this mixture.
Place the dish in the refrigerator for 60 minutes.
Start baking in the oven for an hour.
Leave a small amount of sauce in advance and pour it over the baked food several times during cooking.

How to make grilled chicken in the oven?

Some oven models do not have a grill function. But you can do without it and cook delicious, juicy chicken.

Grocery list:

olive oil - 45 ml;
ground pepper - 6 g;
paprika - 5 g;
whole chicken;
oregano - 4 g;
salt - 8 gr.

Cooking method.

Rub the washed and dried carcass with pepper and salt so that not a single clean spot remains.
It is recommended to do this after placing the bird in the baking dish.
Combine butter and all the above spices.
Pour this sauce over the carcass.
Heat the oven to 230 degrees.
Bake at this temperature for exactly 20 minutes.
Then cool the stove to 200 degrees.
Cook for about 40 minutes.
Once the dish is baked, leave it for another 15 minutes.

In pots

A dish in a pot according to old recipes turns out so tasty that it cannot be prepared in the oven on a baking sheet.

Ingredients:

chicken wings - 0.2 kg;
low-fat sour cream - 30 g;
two cloves of garlic;
salt, pepper and other spices to taste;
four potatoes;
mayonnaise - 20 g;
greenery;
one carrot.

Step-by-step instruction:

Chop the wings into smaller pieces.
Cut the peeled potatoes into slices.
Pass the carrots and garlic through a grater.
Mix spices, mayonnaise and sour cream.
Stir while adding salt.
Combine sour cream sauce with grated vegetables.
Divide the poultry cubes into two halves.
The first half goes to the bottom of the pots, followed by potatoes, and then chicken again.
There should be sauce between the layers.
Sprinkle this splendor with herbs and pour in a little water.
Cook in the oven at 220 degrees for an hour.

Chicken baked with vegetables

Grocery list:

poultry carcass;
three eggplants;
mayonnaise - 60 g;
five potatoes;
five tomatoes;
two onions;
three bell peppers;
salt, chicken spices and pepper to taste;
vegetable oil - 40 ml;
greenery.

How to prepare the dish:

Cut the chicken into cubes.
All vegetables are peeled and washed.
Chop the onion into half rings.
Eggplants are cut into squares.
The remaining vegetables are in small slices.
Place the poultry pieces in a deep bowl, sprinkle with seasonings and salt and coat with mayonnaise sauce.
Combine vegetables in another bowl along with oil and pepper.
Place all ingredients on a deep baking sheet.
Cook for an hour.
To prevent anything from burning, stir the contents of the baking dish from time to time.
At the end you can sprinkle the dish with fresh parsley. Bon appetit!

One of the most beloved and widely spread home-cooked dishes in Russia, oven-baked chicken is distinguished by an extraordinary variety of cooking recipes. And such popularity of this dish is not in vain, because even when prepared in the simplest way, for example, baked on a layer of coarse salt, the chicken always turns out extremely tasty, soft and juicy inside, with an appetizing crispy crust. What if you put a sliced lemon inside the chicken or bake it on a bed of vegetables and herbs? What if you grate it with aromatic spices and top it with delicious sauces and chutneys while frying? What if?.. Is it really possible to simply list all the endless variety of ways to prepare this tasty and popular dish! One thing is for sure, a properly baked bird can decorate not only your everyday menu, but also any holiday table. Let's try to figure it out today how to cook chicken in the oven.

Recipes for cooking chicken in the oven

At first glance, there is absolutely nothing complicated in cooking chicken, or any other bird in the oven. But this is only at first glance. Despite the apparent simplicity of preparation, this dish requires culinary skills, knowledge of some secrets, and the use of imagination. In order for a bird baked in the oven to turn out truly tasty, juicy and appetizing, the correct choice of carcass, compliance with the temperature and cooking time, and a reasonable choice of accompanying ingredients are necessary. And only knowledge of the basics of cooking, coupled with your imagination and experience, can help you enjoy this delicious home-cooked dish.

Today “Culinary Eden” has collected and written down ten tips for you that will explain in detail even to novice housewives how to cook chicken in the oven.

1. It is very important to approach the choice of poultry carcass with special care. Try to buy chilled or steamed chicken, which differs from frozen poultry in a much richer taste and tender meat. Chicken carcasses up to one year old and weighing no more than 1.5 kilograms are best suited for oven baking. Pay attention to the freshness of your bird. Fresh chicken should have well-developed muscle tissue and a round breast with no protruding bone. The skin color should be even, pale yellow with a pink tint, the meat and fat of the poultry should be even in color without spots. If the skin color of the chicken is gray, the muscle fibers have an uneven hue other than pale pink, and the fat is too yellow, it is better not to buy such a bird. It won't make a tasty dish. Be sure to smell your chicken before purchasing. Good fresh poultry has a pleasant sweetish smell.

2. When choosing dishes for baking, try to find a cast iron or ceramic form. Such dishes heat up gradually and evenly, which will save you from possible burning or uneven baking of poultry meat. However, both metal and glass baking dishes are also suitable, but will require more careful attention to the temperature regime due to the tendency to burn. For those who want to bake a whole chicken without any problems, we would advise you to look in stores for special deep forms with a high cone in the center or separate metal stands for baking chicken in a vertical position.

3. During frying, you should also monitor the temperature. Chicken is considered fully cooked when the temperature inside the meat exceeds 85⁰C. But this can only be monitored using a special thermometer. To determine the degree of doneness of chicken without special equipment, follow simple recommendations. Preheat the oven before placing the prepared chicken in it. At temperatures from 180⁰ to 200⁰, baking time is approximately 40 minutes per kilogram of carcass weight. You can check the chicken's readiness by piercing it with a toothpick in the breast area. If the released juice is absolutely transparent and clean, without any blood or excessive turbidity, then your chicken is ready. But you should not overcook the chicken in the oven, otherwise the meat will become excessively dry and acquire an unpleasant smell of melted fat.

4. Getting a truly delicious golden brown crust on chicken is not at all difficult. If your oven is equipped with a grill, then simply use it 10 - 15 minutes before the end of cooking. For those who do not have a grill in their oven, we can advise you to brush the chicken with a small amount of melted honey or a thin layer of sour cream. But it is better to refrain from using store-bought mayonnaise for coating. Mayonnaise will give your chicken a not-so-pleasant vinegar smell and fill it with excess fat, which will negatively affect both the taste of the finished dish and its dietary qualities.

5. The easiest way to quickly and deliciously bake chicken in the oven is to bake it on a thick layer of coarse salt. Preheat the oven in advance. Wash the bird, cut it in the center of the breast and open it like a book. Rub the chicken with black pepper. Place one kilogram of coarse salt on a baking sheet and place the chicken back down. Bake until done. Don’t worry, the chicken won’t turn out over-salted, it will absorb exactly as much salt as is required for good taste, but even baking and a crispy golden brown crust will be provided to your dish without much hassle, and you will always know how to cook chicken in the oven quickly and easily.

6. Chicken baked with lemon and garlic turns out juicy, tender and aromatic. Wash and dry the chicken carcass thoroughly using a paper napkin or towel. Cut one large lemon into thin slices, cut 6 cloves of garlic into petals. Season the chicken with salt and black pepper, stuff with half the lemon slices, adding 1 - 2 sprigs of thyme or ½ teaspoon of dried thyme leaves. Top the chicken with the remaining lemon slices and garlic, and wrap in parchment paper or place in a roasting pan. Bake until done at 180⁰C for 1 - 1.5 hours.

7. Chicken prepared according to a simple Turkish recipe turns out very tasty. Rinse the chicken, dry it, rub it with salt and black pepper and place one small sour apple inside the carcass. In a separate bowl, mix 2 tbsp. spoons of mustard, 2 tbsp. spoons of lemon juice, two chopped cloves of garlic and 1 teaspoon of sugar. Coat the chicken with the prepared sauce and place in a baking dish. Cut 5 pieces into small cubes. potatoes, 3 carrots, 5 medium-sized onions. Grind 50 gr. parsley and thyme. Mix vegetables and herbs and place around chicken. Bake in the oven at 200⁰C. Bake the chicken and vegetables for the first 30 minutes, covering the pan with a lid, then remove the lid and bake until the chicken is done.

8. Chicken baked in breading is very juicy and tender, with an appetizing crispy crust. Wash the chicken, dry it and cut it into four parts. Mix one cup of breadcrumbs with 1 tbsp. spoon of chopped fresh or dry garlic. In a separate bowl, beat two eggs with a fork. Rub the chicken pieces with salt and pepper, dip in beaten eggs and thoroughly bread in breadcrumbs and garlic. In a wide skillet over high heat, heat 3 tbsp. spoons of vegetable oil and quickly fry the breaded chicken pieces on both sides until golden brown. Grease a baking dish with oil and place the fried chicken into it. Place 50 grams for each piece of chicken. butter. Bake the chicken prepared in this way in the oven for 40 minutes at 200⁰C. Serve with fresh vegetable salad.

9. Chicken stuffed with Brussels sprouts will decorate any holiday table, and the excellent combination of well-fried juicy chicken meat with the bright aroma of a delicate filling will pleasantly surprise you and your guests. Heat 3 tbsp in a frying pan. spoons of butter. Add 2 chopped bacon slices and fry for 2 minutes, then add 1 chopped onion and 2 chopped garlic cloves. Fry for another 2 minutes. Add 200 gr. well washed and drained Brussels sprouts, salt and black pepper to taste, mix thoroughly, cover and simmer over medium heat for 10 minutes until half cooked. Cool the finished cabbage slightly and grind in a blender until it becomes coarse mince. Rinse the chicken carcass, dry it, rub it with black pepper and salt, stuff it with minced cabbage, place it in a baking dish and place it in the oven preheated to 180⁰. Bake for 40 - 60 minutes until done. Serve in portions with a garnish of filling and sprinkle with lemon juice.

10. And in the end we want to offer you a completely original North American recipe for cooking chicken with a can of beer. Chicken prepared in this way turns out very juicy, aromatic and piquant. Wash and thoroughly dry the chicken carcass. In a separate bowl, mix 2 tbsp. spoons of paprika, 2 tbsp. spoons of brown sugar, 1 tbsp. a spoonful of salt, 1 teaspoon of cayenne pepper, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of dry celery and 1 teaspoon of dry mustard. Rub the mixture onto the outside and inside of the chicken. Warm one can of weak beer to room temperature and use a bottle opener to make several holes in the lid of the can. Pour some of the beer out of the can, leaving a little more than half. Carefully place the back of the chicken onto the beer can and place on a baking sheet in an oven preheated to 200⁰. Bake until done, 1 ½ hours. Remove the finished chicken from the jar, place on a dish and let sit for 10 minutes. Serve immediately with fresh vegetable salad and hot sauce.

And by regularly checking out the pages of Culinary Eden, you can always learn many new ways to cook chicken in the oven.

Fried chicken is one of our most popular and deservedly loved dishes.

To deliciously fry chicken, it is enough to know a few secrets, but to cook it correctly, according to the laws of healthy eating, you will need some skill.

You can fry chicken in the oven, in a frying pan, in a slow cooker, with potatoes. You can fry a whole chicken, or you can fry fillets, pieces, thighs, wings. And it must be done deliciously, so that it turns out with a real crust and a minimum of calories and cholesterol. How to achieve this?

*This fried chicken recipe also includes chicken sauce and marinade.

How to fry chicken in the oven with crust

What you will need: 1 chicken, butter, onion, celery, carrots, salt and pepper. Cooking twine, baking tray, oven mesh, foil, paper towels.

The required cooking time for fried chicken in the oven is up to 1 ½ hours (depending on size), baking temperature is 210 degrees Celsius.

Cooking procedure:

1 If you bought an uneviscerated chicken at the market, start by removing the neck and giblets (heart, stomach, liver). Then wash it thoroughly inside and out and dry it with paper towels.

2 Brush the chicken inside and out with butter, then season with salt and freshly ground black pepper, both inside and out.

3 For good health! Prepare kitchen twine. The main secret to properly frying chicken in the oven is to use twine. Doing this, it would seem, is not necessary, but it is tying the bird that allows it to bake evenly, and allows the internal fat to turn into “its own juice,” which is safe for health, and contains less bad cholesterol.

4 Roughly chop about half an onion, one stalk of celery and one carrot. Place a baking sheet with a mesh (or just the mesh) in the oven. Place the chopped vegetables on the oven rack and place the chicken breast side up on them.

5 Roast the chicken for 1 hour to an hour and 15 minutes (depending on size), or until a thermometer inserted into the chicken thigh registers 75°C. (But don't poke too many holes with the thermometer if you don't want the bird to leak juice).

6 Remove the mesh pan from the oven and transfer the fried chicken to a clean cutting board. Cover it with foil and leave for 10 minutes.

7 Remove excess fat with paper towels. You will see that the crust turned out very beautiful and golden brown. You can discard it by simply cutting it carefully with a knife.

8 You can stuff the bird with fresh herbs or dry aromatics. Thyme, rosemary and marjoram are good choices, but even parsley and basil will add a unique flavor to the chicken.

9 Cut a couple of lemons or oranges into slices, mix them with dill and stuff the chicken with them (or fry it on them). But remember that no matter what you do with them, you shouldn't eat them, they're only good for adding flavor.

10 To ensure the chicken is extra juicy, rub a little butter under the skin before placing it in the oven.

11 You can add a few peeled cloves of garlic to the vegetable mixture (carrot-celery-onion).

12 Don't worry about hydrating the chicken. Some housewives are sure that they should sprinkle the chicken with water from time to time, and to do this they periodically open the oven. On the contrary, in this way you will achieve the opposite effect - drying out the chicken. Better leave your roast alone.

13 Another idea is to place pieces of bread on the bottom shelf - they will drip the fat from the bird, and this way you will get delicious fried slices - chicken bread.

14 For health! If you want to make healthy fried chicken, try marinating it for at least an hour before placing it in the oven. Marinades will minimize carcinogens that are inevitable during frying.

Chicken fried in the oven with mustard

An original delicious recipe for fried chicken with a mustard crust is a win-win option for the New Year's table. Can be served as a separate dish, or in combination with any side dish.

Ingredients:

chicken carcass weighing about 1.5 kg
mustard – 3 tbsp. l.
mayonnaise 67% fat - 2 tbsp. l.
cumin – 0.5 tsp.
vegetable oil
ground black pepper, salt

Cooking method:

Preheat the oven to 180° C. Wash and dry the chicken carcass. In a deep plate, mix mustard, mayonnaise, ground black pepper and cumin. Rub the chicken with salt and coat the outside and inside with the mustard mixture. Grease a baking sheet with sunflower oil and place the chicken on it. Sprinkle a small amount of vegetable oil on top.

Bake the chicken in the oven for approximately 2 hours until golden brown.

Easy marinade for fried chicken

This is a brine without vinegar. You will need salt, sugar and a couple of simple spices. And a pot that will hold your chicken.

For a small chicken 1.5 - 1.8 kg, 1 liter of cold water, 3-4 tbsp. l. salt and half a glass of sugar. Stir until dissolved, then add a tablespoon of allspice (whole) and a tablespoon of black peppercorns.

Heat the liquid to a boil, remove from heat and let cool completely. Once the brine has cooled, add four cups of ice cubes to cool the liquid completely.

Now you can add meat. You may need to press the bird down with something heavy to keep it under the marinade at all times. Cover the pan and refrigerate for 8-24 hours.

Before frying the chicken, rinse the brine under cold water and pat dry with a paper towel. Do not use brine in any way.

And here are more recipes for marinades in an assortment:

To make fried chicken even tastier, you can top it with chicken sauce when it’s already cooked.

Read more about how to make chicken sauce + several signature recipes.

Another chicken sauce recipe

Cook it in a deep frying pan over medium heat. Drain off any remaining fat from the chicken, add two cups of chicken broth and simmer until the amount is reduced by about a third. To thicken the sauce, dissolve 2 tablespoons cornstarch in 2 tablespoons. l. cold water (you have just made the so-called sludge) and add to the pan. Bring the mixture to a boil, reduce heat and simmer for a minute until it thickens. Then strain it through cheesecloth, add salt and pepper. The sauce is ready.

How to fry chicken with potatoes

This is very tasty to make in the oven. There is one principle, there are a lot of recipes, here is a magnificent Greek one.

Cooking fried chicken with potatoes: Preheat the oven to 180°C. Cut the chicken into pieces (if you are frying the drumsticks, you can whole) and rub with salt and pepper to taste. Place them on a baking sheet. Place coarsely chopped potatoes around. Pour lemon juice and olive oil over everything, but not much (only to grease the baking sheet), as there will be enough fat. Sprinkle with dried oregano, basil and garlic. Roast the chicken and potatoes in the oven for 1.2 hours: 40 minutes on each side. The potatoes also need to be turned over.

How to fry chicken in a frying pan

Frying chicken in a frying pan takes less time than in the oven. It can also be marinated in advance. In general, the principles are the same as when frying in the oven. The peculiarity is that:

No need! close the lid of the pan

Perfect for cooking in a frying pan- chicken pieces in a delicious crust (pieces fall out in various mixtures).

But we must remember that even very tasty fried chicken in a frying pan will never be as juicy and crispy as cooked in the oven.

And here's another one - to complete the picture.

To prevent fried chicken from turning out dry

Experienced housewives recommend dipping chicken pieces in a mixture of egg and milk, and then rolling them in breadcrumbs. Another way is to bake in the oven in a sleeve or foil, the fire is high (but you don’t need to open the oven door). Then the chicken will be moistened with its own juice, which will have nowhere to go. Agree, the latter is especially true if you fry the whole chicken. For other recommendations, see above, in Secrets and Tricks on how to fry chicken deliciously.