How to bake chicken the easiest recipe. Tasty, healthy, simple: how to cook juicy chicken in the oven? Whole baked chicken

You should also adhere to the following tips while cooking this dish:

• cooking must be carried out in special dishes. It is best to use a cast iron skillet. Ceramic dishes are also great for roasting chicken. Do not opt ​​for glass and metal utensils. Otherwise, there is a high probability of burning the dish. It is worth buying a stand so that baking takes place vertically. This will get rid of excess fat and dry the crust;
• to make the chicken meat juicy, butter should be added under the skin located on the breast. This is due to the fact that there is no fatty layer on the chicken breast;
• The chicken needs to be turned constantly to cook evenly. First, the carcass is placed sideways in the oven and turned over every 15 minutes;
• To obtain the perfect crust, it is recommended to bake the chicken using the special "grill" function.". It is available on almost all modern ovens;
• the juice that drips off during cooking can be used as a garnish. It is mixed with chopped vegetables;
• the acquisition of an appetizing crust is facilitated by a change in temperature. For the first half hour, the chicken is cooked at maximum temperature. The rest of the baking time is carried out at a much lower temperature. In this case, the cooking time of the dish is determined by eye or using a thermometer. It should be injected into the chest or thighs. In the event that the temperature values ​​are more than 70 degrees, the dish is considered completely ready.
• When cooking chicken using the grill, you do not need to turn it over. A container is placed under the grate into which excess fat will drain;
• a pleasant aroma and relief can be obtained by using brown sugar or coarse salt. It is necessary to rub the marinated chicken with these mixtures before baking;
• the taste of the dish is affected by the marinade used. Baked chicken usually does not need to add special seasonings, only marinade can be used;
• also the taste depends on the method of roasting the chicken. When wrapped in foil or using a sleeve, the juice will remain on the carcass. In this case, the meat will turn out to be very tasty and tender, but without a crisp;
• baking powder will help to get a crispy and dry crust. It is put in the marinade in order to dry the meat a little;
• cooking time depends on the weight of the chicken. As a rule, it takes at least thirty-five minutes to bake one kilogram. Cooking is carried out at a temperature of 180 to 200 degrees. To speed up the baking time, carcasses of the same type and size should be selected (for example, only drumsticks or thighs);
• in the event that the meat is baked whole, it should be carefully gutted, washed and dried;
• it is necessary to use fresh meat with an even skin color. It is best if it has a pinkish or light yellow tint. The smell of chicken should not be unpleasant;
• in order for the meat to bake well, sleeves (made of nylon or polyethylene) are used. They have special elements - clips, which are responsible for heat resistance. When using sleeves, hot air flows over the meat. Thanks to this, it turns out very tasty and juicy;
• when baking small pieces of chicken, it is recommended to use pots. Medium-sized meat is best baked in foil. whole chicken or big chunks processed with a sleeve;
• before baking, the chicken can be treated with various seasonings and spices.

Juicy fillet

Ingredients:

• chicken fillet - one kilogram;
• finely chopped cheese - one hundred grams;
• seasonings;
• two tablespoons of oil;
• cream or sour cream of good fat content;
• thyme - a few branches;
• a teaspoon of mustard.

First of all, the chicken carcass is washed, dried with a towel. Then the chicken is rubbed with seasonings and fried in a pan until a ruddy hue is formed. Sour cream or cream is mixed with mustard, seasonings are put into the mixture.

Everything is thoroughly mixed. Cheese is rubbed on a fine grater. Fried meat is placed in the oven on a baking sheet or in another container. Chicken is poured with sauce and sprinkled with grated cheese. The meat is baked at a temperature of 180 degrees for half an hour.

In order for the chicken in the oven to turn out exactly the way you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat is not difficult, but what's the point of it if the meat itself is tasteless? It is better to purchase a chilled chicken carcass rather than a frozen one, since after defrosting the meat can turn out to be dry and tough. The age of the bird should not exceed 1 year - for this, focus on the weight of the carcass no more than 1.5-1.7 kg. The skin color should be white, with slight yellowing allowed. Fat in quality poultry is also white, and meat fibers are a uniform pink color.

Not the last role is played by the utensils in which you will cook the chicken. For roasting poultry with a golden brown crust, it is recommended to take cast-iron or ceramic forms - they will ensure uniform roasting of the meat when roasting the whole carcass and protect it from burning. If you're cooking chicken in a metal or glass dish, it's best to turn it over while cooking so the meat cooks evenly. In this case, the most win-win option is to bake the chicken on a wire rack, under which a baking sheet is installed to drain the secreted juice and fat. In this case, the crust on the bird will be fried evenly on all sides, since the chicken will not come into contact with anything.

Another important nuance is temperature. Chicken in the oven with a crispy crust is usually obtained at a cooking temperature of 180-200 degrees. Do not try to increase the roasting temperature in the hope of shortening the cooking time and speeding up the crusting process - most likely, this will end up with the chicken skin cracking or burning and looking very unappetizing. Don't forget to place the chicken in the preheated oven and remember that each pound of meat will take about 40 minutes to bake. Does your oven have a grill function? Excellent! The task is greatly simplified - just turn it on 10-15 minutes before the end of the roasting of the bird.

As for the specific ingredients that will help you make the crust ruddy and crispy, honey, mustard and soy sauce- they grease the chicken carcass before it is placed in the oven. It is best if the chicken is marinated from these components for some time - at least 3-4 hours. Spices such as paprika and turmeric can also help to get the desired crust, but it is better to refuse mayonnaise, which is popular among housewives, as it can make the meat tough. The juices released from the chicken can also be used to make the crust crispy - just periodically pour it over the bird during roasting. 5 minutes before cooking, the surface of the chicken can also be greased with a small amount of butter- the crust will turn out even more tasty. Some cooks also use such a secret - they scald the prepared bird with boiling water several times, which allows you to close the pores on the skin and subsequently make the crust crispy.

When your crispy chicken is ready, take it out immediately and let it cool. Never leave the chicken in the oven off, nor cover it with foil in an attempt to keep the dish warm - all this will soften the crust.

One of the most simple options cooking chicken with a crispy crust is baking it on a salt pillow in the oven. In this case, the meat is incredibly juicy and tender, and the crust is golden and appetizing. No other ingredients other than salt are required. Do not believe that everything is so simple? Then use our recipe, with which we will begin our culinary selection.

Crispy Salted Chicken

Ingredients:
1 chicken (weighing up to 1.5 kg),
1 kg coarse salt.

Cooking:
Pour the salt onto a baking sheet and smooth it out to make a layer of about 2 cm. Put the prepared chicken back down on the salt pillow. You do not need to salt it - during the cooking process, the chicken itself will absorb as much salt as it needs. Place a baking sheet with chicken in an oven preheated to 200 degrees and bake from 45 minutes to 1 hour, depending on the size of the chicken. To check if the bird is ready, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake off any salt that has stuck to the back of the chicken, put it on a dish, decorate as desired and serve.

Baked chicken with lemon

Ingredients:
1 chicken
1 lemon

3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar

Cooking:
Mix in a bowl mustard, adjika, vegetable oil, salt and juice of half a lemon. Cut the remaining lemon into slices. Salt and pepper the chicken inside and out, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil so they don't burn, and tie the legs together. Send the chicken to the oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour over the chicken with the secreted juice, and then repeat this procedure two to three more times.

Baked chicken in honey glaze

Ingredients:
1 chicken (weighing about 1.5 kg),
1 tablespoon mustard
1 tablespoon vegetable oil
1-2 tablespoons of honey
salt and ground black pepper to taste.

Cooking:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the chicken inside and out with the resulting mixture and leave to marinate for several hours. Place the chicken on the wire rack, place a baking sheet under the wire rack and bake in an oven preheated to 200 degrees for about 50 minutes. After that, take out the chicken, brush it with honey with a brush (if the honey is thick, it must first be melted) and send it to the oven for another 10-15 minutes until a golden crust appears.

spicy chicken wings marinated in soy sauce

Ingredients:
1 kg chicken wings,
3 tablespoons soy sauce
2 tablespoons of vegetable oil,
2 tablespoons of honey
1/2 teaspoon salt
ground black pepper and ground ginger to taste.

Cooking:
Prepare the marinade by mixing all the ingredients thoroughly. Put the chicken wings in a deep bowl, pour in the marinade and mix well so that all the wings are evenly coated with the mixture. Leave to marinate for a couple of hours, then bake in the oven at 200 degrees for about 40 minutes until golden brown.

Chicken in orange glaze with a crispy crust

Ingredients:
1 chicken weighing 1 kg,
1 large orange
3 tablespoons of sugar
1 tablespoon herbs de Provence
vegetable oil,
salt and ground black pepper to taste.

Cooking:
Rub the chicken with salt, black pepper and provencal herbs. Remove the zest from an orange with a fine grater, cut the pulp in half. Cut one part of the orange into slices, squeeze the juice from the other to make about 100 ml of juice. Preheat oven to 200 degrees. Grease the bottom of a baking dish with oil and lay out the orange slices. Place chicken on top and drizzle lightly with oil. Roast the chicken for about 1 hour until the juices from the bird run clear.
While the chicken is baking, cook orange glaze. To do this, mix Orange juice, orange peel and sugar in a small saucepan. Heat the mixture over medium heat and, stirring, reduce until the glaze becomes thick. 10 minutes before the chicken is ready, pour the glaze over it and put it back in the oven.

Baked Chicken in Lemon Garlic Marinade

Ingredients:
1 chicken
1 lemon
5-6 garlic cloves,
6 tablespoons of vegetable oil,
2 teaspoons of hops-suneli or turmeric,
salt and black ground pepper taste.

Cooking:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix juice and zest with garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Grate the chicken inside and out with the resulting marinade, put the bird under oppression and put it in the refrigerator to marinate overnight. Before cooking, clean off the remains of the marinade from the chicken, grease with 1 tablespoon of vegetable oil and bake in an oven preheated to 200 degrees for about 1 hour.

Chicken in the oven with a crispy crust is a win-win option for both everyday diet and holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden crust that excites your appetite. Be sure to save the chicken cooking options we have proposed in your recipe box, and in your arsenal there will always be a dish that will delight households and guests. Enjoy your meal!

Culinary community Li.Ru -

Oven Chicken Recipes

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Hello dear readers! In the article we discuss how to bake chicken in the oven. We tell the secrets of the preparatory activities before cooking the dish. Using our recommendations, you can learn how to quickly and tasty cook chicken in the oven using a baking sheet, sleeve, jar, foil, bottle.

Oven baked chicken is a delicious and easy dish. Nutrition experts recommend its use even to those who are planning to go on a diet.

In order for the dish to have a juicy taste, you should follow certain rules:

1. For baking, you must use cast iron or ceramic dishes. This is due to the gradual heating and uniform distribution of heat over the entire surface.
2. In the oven, you can bake both the whole chicken, and its individual parts. In the case when baking occurs completely, the product should be cleaned of the insides, washed, and dried.
3. Seasonings, salt, it is necessary to wipe the chicken not only outside, but also inside.

Recipe Description:

The chicken is baked completely, can be served on the table with potatoes or vegetables.

You will need:

• chicken - 1 pc.;
• mayonnaise - 75 gr.;
• mustard - 20 gr.;
• garlic - 4 cloves;
• salt - 1 pinch;
• ground pepper - half a teaspoon.

How to cook:

1. Take the chicken, salt and pepper it.
2. Pass the garlic through a press, then rub the carcass with it inside and out.
3. Prepare a marinade of mayonnaise and mustard, add a little salt to it.
4. Rub the chicken with the marinade, then refrigerate for an hour.
5. Take out the carcass, cover with foil.
6. Take a baking sheet, grease its bottom with oil.
7. Place the carcass on a baking sheet, send to the oven, preheated to 180 degrees, for 40 minutes.
8. Remove the chicken from it, remove the foil, then place back in the oven for 10 minutes.

Calories:

Calories per 100 gr. product 195 kcal.

Bake in your sleeve

A distinctive feature of chicken cooked in a sleeve is juiciness. Such food can be served on a festive or everyday table, supplementing it with any side dish.

Recipe Description:

For cooking, it is best to use a chilled medium-sized carcass. The sleeve should be cut so that all the ingredients fit into it. You should also leave 15 cm on each side of the sleeve to tie the package. After the carcass is placed on a baking sheet, several small holes should be made at the top of the sleeve to release steam.

You will need:

• chicken - 1 pc.;
• garlic - 6 cloves;
• vegetable oil - 50 ml;
• maggi for chicken - 1 piece.

How to cook:

1. Take the carcass, wash it, dry it with paper towels.
2. Cut the chicken along the breast, then make a few punctures.
3. Pass the garlic through a press, then mix it with the maggi seasoning.
4. Rub the chicken with seasonings, brush with oil.
5. Place the carcass in the sleeve, tie the edges.
6. Poke 2 holes in the top of the sleeve using a toothpick.
7. Place the carcass on a baking sheet, then send it to the oven, heated to 180 degrees, for an hour and a half.

Calories:

Calories per 100 gr. product 190 kcal.

Bake in a jar

Before you start cooking meat in a jar, you should pay attention to certain recommendations:

1. The container must be dry, without chips and labels. Under the influence of high temperature, the jar may burst, which will damage the dish and the oven.
2. It is forbidden to load the jar to the very top. This is due to the fact that chicken meat releases juice during cooking, which can leak onto a baking sheet.
3. The temperature in the oven should not exceed 180 degrees.
4. There is no need to fill the carcass with water; you can also not use oil.
5. Put the jar in and take it out only from a cold oven.

Recipe Description:

Vegetables must be used to prepare the dish.

You will need:

• chicken fillet - 1 kg;
• onion - 1 head;
• carrots - 1 pc.;
• bell pepper - 0.3 kg;
• tomato - 0.2 kg;
• greens - 1 bunch;
• seasonings - 10 gr.;
• bay leaf - 1 pc.;
• salt - 10 gr.;
• black peppercorns - 20 gr.

How to cook:

1. Cut the carrot, pepper into strips, onion into half rings, tomato into small pieces.
2. Remove the skin from the fillet, then cut into small pieces.
3. Rub the fillet with salt and spices.
4. Take a dry jar with a volume of 2 liters, then put the fillet in it with the first layer, then vegetables, and so on in turn.
5. Place the cut skin on the very top.
6. Cover the jar with foil, then place in a cold oven.
7. Turn on the oven, setting the temperature on it to 180 degrees.
8. Bake for 120 minutes, then turn off the oven, wait another half an hour.

Calories:

Calories per 100 gr. product 168 kcal.

Bake in foil

When using foil for baking, the meat is soft.

Recipe Description:

In the process of cooking, it is necessary to cover the entire surface of the meat with foil. For cooking, you can use a frozen carcass.

You will need:

• chicken - 1 pc.;
• garlic - 4 cloves;
• curry - 2 pinches;
• paprika - 2 pinches;
• salt - 10 gr.;
• black pepper - 10 gr.;
• sour cream - 180 gr.;
• granulated garlic - 20 gr.

How to cook:

1. Let the frozen carcass thaw, wash the chilled carcass, remove moisture using paper napkins.
2. Make an incision in the center of the carcass, then rub it with salt from the outside, from the inside.
3. Make a sauce by mixing paprika, sour cream, garlic granules, curry.
4. Cut the garlic cloves into slices.
5. Make small cuts on the chicken, place the garlic plates in them.
6. If desired, add a few cloves of garlic to the carcass.
7. Apply the sauce to the chicken, pour a small amount inside.
8. Wrap the carcass in several layers of foil.
9. Place the chicken on a baking sheet, then send it to the oven, heated to 200 degrees for 1.5 hours.
10. Remove the carcass, unfold the foil a little to check the readiness of the product.
11. Pierce the chicken with a knife, if clear juice appears, then the dish is ready.
12. Unscrew the edges of the package so that the top of the carcass becomes open.
13. Place the dish for another half an hour in the oven so that it becomes golden brown.

Calories:

Calories per 100 gr. product 115 kcal.

Bake on a bottle

The carcass cooked on the bottle has a uniform and crispy crust. Ready meal can be used even by those who are on a diet. When cooking, no fat is used, the product retains its beneficial properties.

Recipe Description:

With a minimum of ingredients and a cooking time of 70 minutes, you get juicy dish melting in the mouth. The chicken should be absolutely dry, without blood clots, subcutaneous fat.

You will need:

• chicken - 1 pc.;
• salt - 1 teaspoon;
• ground pepper - 10 gr.;
• Italian herbs - 15 gr.;
• lemon - 2 slices.

How to cook:

1. Lubricate the carcass with herbs, salt, pepper inside and out.
2. Make small cuts on the breast, then hide the tips of the wings in them.
3. Take glass bottle with a volume of 0.5-1 l, fill it with water two-thirds.
4. Add citrus slices and a small amount of herbs to the water.
5. Put the chicken on the bottle.
6. Preheat the oven to 50 degrees, then place the chicken in it, increase the temperature to 200 degrees.
7. Cook the dish for an hour, then take it out and pierce it with a toothpick, if clear juice appears, the dish is ready.
8. Remove the chicken, wait 10 minutes, after which you can cut it into portions.

Calories:

Calories per 100 gr. product 237 kcal.

stuffed chicken

To prepare the dish, you must follow the following recommendations:

1. The ideal carcass weight for cooking is 1.5 kg.
2. It is best to prepare a dish of chilled chicken.
3. It is necessary to place in the carcass ready stuffing and not raw.
4. Before putting the filling, the inside of the carcass should be rubbed with seasonings and salt.
5. The meat will have a special flavor if it is pre-marinated.
6. After the filling is placed in the carcass, the skin should be sewn up so that it does not leak out.
7. Chicken should be baked by weight, based on the fact that 1 kg of carcass is equal to 40 minutes in the oven.

Recipe Description:

carcass, stuffed with potatoes, will be an excellent dish for a large company or a family feast.

You will need:

• chicken - 1 pc.;
• garlic - 3 cloves;
• potatoes - 0.6 kg;
• onion - 1 head;
• salt - 10 gr.;
• pepper - 10 gr.;
• mayonnaise - 75 gr.

How to cook:

1. Mix mayonnaise with garlic, then rub the carcass with this composition and leave for 120 minutes.
2. Boil potatoes until cooked through.
3. Cut and fry the onion.
4. Mix onion with potatoes, sprinkle with pepper.
5. Place the filling inside the carcass, fasten the skin with thread or a toothpick.
6. Put the carcass on a baking sheet, then send it to the oven to bake at 180 degrees.

Calories:

Calories per 100 gr. product 357 kcal.

Grilled chicken

1. For cooking, you need a chilled or fresh carcass, it is advisable to take not homemade, but store-bought.
2. The basis of the marinade is refined oil. This is due to the fact that such oil is not able to kill the taste of meat.
3. If frozen meat is used for cooking, then it should be thawed on the top shelf of the refrigerator.
4. Readiness of the product should be checked using a cooking thermometer. If the temperature of the inside of the carcass is 85 degrees, then the dish is ready.
5. The chicken must be taken out of the oven as soon as it is ready and served immediately.

Recipe Description:

Cooking time - 40 minutes per 1 kg of carcass. First, bake the meat at a temperature of 200 degrees, and turn on the grill a quarter of an hour before the end of cooking. This method is suitable for grilling chicken on a stand.

You will need:

• chicken - 1 pc.;
• salt - 10 gr.;
• pepper - 20 gr.;
• butter - 50 gr.;
• garlic - 6 cloves;
• vegetable oil - 3 tablespoons.

How to cook:

1. Cut the garlic into thin slices.
2. Make small cuts on the carcass, place garlic plates in them.
3. Make an incision in the breast, put butter there.
4. Pour salt, pepper into vegetable oil, mix, apply the composition to the chicken.
5. Place the carcass on a stand and send to bake in the oven.

Calories:

Calories per 100 gr. product 208 kcal.

What to remember

1. Oven-baked chicken can be consumed by people on a diet.
2. It is best to use a chilled carcass for cooking.
3. Chicken cooked in the oven will decorate any table.

See you in the next article!

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