In what sauce to bake chicken in the oven. Plain Oven Roasted Chicken (pieces)

1. Turn on the oven at 185 degrees. (top and bottom heater, see your oven manual). In 10-15 minutes, which will take to warm up, once we manage the chicken.

2. We "open" the chicken, after washing it (without funds!). It is advisable to buy chilled - the taste is different from frozen.

3. We unfold it like a book (the crunch of the ribs is inevitable) and remove the fat in the tail area, the remains of the tripe, the skin from the neck - that's all!

4. Turn over on the tummy and cut off the sebaceous gland from the tail (it gives a not very pleasant shade to the taste of meat)

5. We rub the chicken with coarse salt (do not be sorry, you can’t overdo it here, within reasonable limits;) and put it on a baking sheet, sprinkle with red pepper + garlic (from a bag) or you can rub adjika, but it wasn’t at hand

(the foil is laid in order not to scrub the baking sheet from burnt fat later)

6. Put in a preheated oven for 45 minutes. For 10 min. until ready, open the oven and holding the saliva, pour it with a teaspoon of fat from the chicken - this will turn out a ruddy, crispy crust. If during cooking you smell burnt, don't worry, it's fat burning, not chicken;)

Who is afraid that it is not fried - we pierce the thickest place - the breast with a match / toothpick, transparent juice will ooze from there - if not ready, then with blood. Do not leave the chicken in the oven, otherwise it will dry out.

Bon appetit, I hope your hand does not reach for ketchup;))

This is a versatile dish that is suitable for both an ordinary dinner and a family holiday. In addition, it will take a minimum of costs. Today we will tell you how to properly and tasty cook chicken in the oven.

Ingredients:

• chicken - 1 piece;
• butter (can be replaced with sour cream) - 0.05 kg;
• salt and seasoning for meat - to taste.

Cooking:

1. Rinse the chicken thoroughly. Then blot excess moisture with paper towels. This is a must if you want to get a crispy crust.
2. Cut off a small piece butter(about 50 g). Heat a dry frying pan on gas, then put oil on it.
3. On medium heat, the butter will melt quickly. Drain it into a deep bowl.
4. Now add salt and special seasoning to the oil. Mix everything.
5. Place the chicken on a large platter or cutting board.
6. Lubricate the bird with oil. For convenience, you can use a silicone brush.
7. Place the chicken in the refrigerator for a few hours. She should be well marinated.
8. When the meat is marinated, turn on the oven at 180 degrees to heat up.
9. Take the bird out of the refrigerator. Take strong threads and tie the legs. Tie the wings to the body. This is to make the chicken look more presentable.
10. Put the bird in the sleeve and tie off the edges.
11. Line a baking sheet with foil so that the meat juice does not get on the mold itself. Otherwise, it will start to burn, and there will be an unpleasant smell in the house.
12. Place the chicken on the foil.
13. Send the baking sheet to a well-heated oven. Cooking time for poultry is about 40-60 minutes. It depends on the size of the chicken and the power of the oven.
14. After the specified time, remove the bird. Check its readiness: take a fork and pierce the brisket in the thickest place - between the neck and the wing. If clear juice comes out, then the meat is ready.
15. Now cut the sleeve in the middle and send the chicken back to the oven for 10-15 minutes so that it is browned and has a delicious crust.
16. After the specified time, take the bird out of the oven. The whole chicken is ready in the oven! Serve warm with your favorite side dish.

Chicken in foil in the oven

Thanks to this recipe, you can bake chicken in the oven even without adding salt. Because soy sauce salty, and other spices too.

Ingredients:

• soy juice - 3 tbsp. spoons;
• basil - on the tip of a knife;
• chicken - 1 piece;
• suneli hops - 1 pinch;
• garlic - 3 cloves;
• spices "for meat" - 1 teaspoon;
• oregano - 1 pinch.

Cooking:

1. Rinse and dry the bird.
2. Peel the garlic from the husk. Finely chop it with a knife or grate it on a fine grater.
3. Take a small container and pour soy sauce into it. Add garlic, suneli hops, and other spices to it. Thoroughly mix the resulting marinade.
4. Rub the chicken with the mixture. It is necessary to lubricate not only the outer part, but also the inner one so that the meat is marinated evenly.
5. Transfer the chicken to a large pot and cover with a lid.
6. Send the bird to marinate for 3-5 hours, you can all night.
7. Line a baking sheet with foil.
8. Wrap the chicken in foil and transfer to a dish.
9. Send a baking sheet with meat to an oven preheated to 190-200 degrees.
10. After 40 minutes, remove the bird and cut or remove the foil so that the chicken acquires a golden hue.
11. Send the bird to the oven for another 10 minutes. You can immediately serve the finished bird to the table, along with your favorite sauce.

chicken tobacco

Ingredients:

• parsley - a few branches;
• garlic - 2 cloves;
• chicken carcass - 1 piece;
• vegetable oil - 2 tbsp. spoons;
• salt - to taste.

Cooking:

1. Peel the garlic and pass through a press or grate it on a fine grater.
2. Chop the parsley very finely with a knife.
3. In a small bowl, mix salt, parsley, oil and garlic. Chicken marinade is ready.
4. Rinse and dry the bird.
5. Now cut the chicken along the breastbone.
6. Transfer the meat to a cutting board, cover it cling film. Take a mallet and beat off the chicken. It should become a single layer after beating.
7. Coat the bird with spices. It should marinate for 30-50 minutes. Just during this time, the oven will have time to heat up to 200 degrees.
8. Now grease the grill with vegetable oil and place the pickled bird on it (wings up). Send it to the preheated oven.
9. Take a large baking sheet and pour 2 cups into it. cold water. Place it under the grate so that the meat juices flow there.
10. After 40 minutes, the tobacco chicken should be ready.

How to cook chicken in a jar of water?

Thanks to this method, the bird will fry evenly and taste great.

Ingredients:

• ketchup - 2-3 tbsp. spoons;
• chicken (large) - 1 piece;
• garlic - 2 cloves;
• salt and spices for chicken - to taste;
• vegetable oil - 1-2 tbsp. spoons.

Cooking:

1. Rinse the chicken, blot excess moisture with a towel.
2. Pass the garlic through a press.
3. Take a small bowl and mix ketchup, salt, vegetable oil, garlic and spices in it.
4. Coat chicken on all sides with spices. Send it to marinate for several hours, or better - all night. The longer the bird marinates, the more tender its meat will be.
5. Turn on the oven to 180 degrees.
6. Take a half-liter jar and pour water into it. It should be more than half.
7. Now prepare a large baking sheet and pour 2 cups of water into it.
8. Place a jar of water on a baking sheet.
9. Take the chicken out of the refrigerator. Pin the wings to the carcass with wooden toothpicks.
10. Put the bird on the jar. If it does not come out, cut it a little on the sides.
11. Securely secure the chicken to the jar so that it does not fall during the baking process.
12. Place the baking sheet with the carcass in the preheated oven. Cooking time is about 70-80 minutes.
13. Put the finished bird on a large plate. Serve with a salad fresh vegetables.

With vegetables in the oven

Due to the fact that the chicken is baked in the oven with potatoes, the dish is very nutritious. In addition, you do not have to separately make a side dish. This option will only complement your holiday.

Ingredients:

• chicken - 1 piece;
• bay leaf - 4 pieces;
• potatoes - 1.5 kg;
• lemon - 1 small;
• refined oil - 3 tbsp. spoons;
• Bell pepper- 2 pieces;
• garlic - 5 cloves;
• onions - 3 pieces;
• salt, rosemary and ground pepper- taste;
• carrots - 1 piece.

Cooking:

1. Rinse and dry the bird.
2. In a small bowl, mix oil, salt and pepper. Rub the chicken with this mixture.
3. Cut the lemon into 2 parts and put it inside.
4. Peel one onion and cut into 4 pieces.
5. Place another onion and 2 bay leaves inside the bird. Send her to marinate.
6. When the meat is marinated, you can continue cooking. Turn on the oven 180 degrees.
7. Take colorful sweet peppers so that the dish is bright. For example, red and yellow.
8. Remove the seeds from the pepper, cut it into large cubes.
9. Rinse the potatoes and remove the skin from it. Cut potatoes into long strips.
10. Peel the onion, cut into medium rings.
11. Peel the carrots and cut into slices.
12. Finely chop the garlic with a knife.
13. Grease a baking sheet with a thin layer vegetable oil.
14. Place the carrots, potatoes, bell peppers and onions in a bowl. Sprinkle everything with garlic.
15. Drizzle vegetables with oil and sprinkle with rosemary.
16. In the middle of the dish, place the chicken directly on top of the vegetables.
17. Put a few sprigs of rosemary on the bird.
18. Send the chicken to the oven for 70-85 minutes.
19. After 20 minutes (from the moment you start cooking), remove the chicken from oven. Pour over it with the leaked fat so that it does not dry out.
20. After 30 minutes, repeat these steps and leave the bird to bake until tender.
21. Chicken in the oven with vegetables is ready. You can serve to the table!

Grilled chicken

Ingredients:

• chicken carcass - 1 piece;
• hops-suneli and curry - 1 pinch each;
• kefir - 0.1 l;
• salt and pepper - to taste;
• sour cream - 0.1 kg;
• soy sauce - 0.05 l.

Cooking:

1. Pour kefir into a deep container.
2. Add sour cream and some soy sauce to it. Mix everything thoroughly.
3. Pour some spices and salt, mix everything. Chicken marinade is ready.
4. Rinse and dry the bird.
5. Rub the marinade over the chicken and transfer to a large bowl, cover with cling film on top. Send the bird to the refrigerator, let it marinate for at least three hours.
6. After the specified time, turn on the oven to 190 degrees.
7. Remove the chicken and tie its legs so that it hangs securely on the skewer.
8. Now take a skewer and put a bird on it.
9. When the oven is hot enough, place the skewer in it. Don't forget to place a baking sheet under the bottom so that the fat drains into it. The chicken will take about 80-90 minutes to cook.
10. After the specified time, the bird should be ready. Serve warm with fresh vegetables.

Fillet baked in the oven

Ingredients:

• chicken fillet - 2 pieces;
• vegetable oil - for frying;
• champignons - 0.3 kg;
• hard cheese - 0.1 kg;
• onion - 1 piece;
• parsley - a few sprigs, for decoration;
• salt and Provence herbs - to taste.

Cooking:

1. Rinse the fillets and pat dry with paper towels.
2. Cut each fillet into 2 pieces.
3. Cover the chicken piece with cling film and beat it off, being careful not to tear the meat. Do the same with the other three pieces.
4. Sprinkle the chicken chops with salt and provencal herbs, rinse the meat a little to make the taste more saturated.
5. Cover the fillet with cling film and refrigerate. Let the bird marinate for about 30-40 minutes.
6. Wash the mushrooms thoroughly.
7. Cut off the lower part of the stem and any dark spots from the mushrooms. If the mushrooms have been lying for several days, then it is better to completely remove the skin from them.
8. Cut the mushrooms into thin slices.
9. Grease a frying pan with vegetable oil and heat it well.
10. Place the mushrooms on the hot skillet. Let them fry over medium heat, with the lid closed.
11. After 5 minutes, the mushrooms will release juice. Salt them and add a little fire. If the mushrooms are not covered now, the moisture will evaporate faster.
12. Remove the skin from the onion. Cut it into half rings.
13. When all the water has evaporated from the mushrooms, add the onions to them and mix everything. Lower the heat slightly and cover with a lid.
14. Fry the mushrooms until golden brown.
15. Turn on the oven to 200 degrees.
16. Grate hard cheese on a coarse grater.
17. Remove the chopped fillet and lay it out on a cutting board.
18. Put a handful in the middle of the chop fried mushrooms. Sprinkle them with cheese on top.
19. Now form chicken fillets into pouches. To do this, gather the edges of the chop and fix them with toothpicks. They must be wooden, because plastic can melt.
20. Lay the foil on a baking sheet and place the fillet with the filling on it.
21. Send the form to the preheated oven for 20 minutes.
22. After the allotted time, remove the fillet from the oven. You can get toothpicks, because the meat will keep its shape anyway.
23. Serve the fillet with your favorite side dish. When serving, decorate the dish with herbs. Enjoy your meal!

Now you can definitely cook chicken in the oven, using a variety of interesting recipes. Please loved ones, do not be afraid to experiment with side dishes. Cook with love!

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1. It is very important to approach the choice of a bird 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 a year old and weighing no more than 1.5 kilograms are best suited for baking in the oven. Also pay attention to the freshness of your bird. A fresh chicken should have well-developed muscle tissues, a rounded breast without protruding bone. The skin color should be even, pale yellow with a pink tint, the meat and fat of the bird should be even in color without spots. If the skin color of the chicken is gray, the muscle fibers are uneven, different from pale pink, and the fat is too yellow, it is better to refuse to buy such a bird. delicious food it won't work out of it. Don't forget to smell your chicken before buying. A good fresh bird has a pleasant sweet 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 roasting of poultry meat. However, both metal and glass baking dishes are also suitable, but will require a more careful attitude to the temperature regime due to the tendency to burn. For those who want to bake a whole chicken without problems, we would advise you to look in stores for special deep forms with a high cone in the center or separate metal coasters for roasting chicken in an upright position.

3. During frying, you should also watch temperature regime. A chicken is considered fully cooked when the temperature inside the meat has exceeded 85⁰С. But this can be traced only with the help of a special thermometer. To determine the degree of readiness of chicken without special tools, follow these simple recommendations. Preheat the oven before placing the prepared chicken in it. At a temperature of 180⁰ to 200⁰, the baking time is approximately 40 minutes per kilogram of carcass weight. The readiness of the chicken can be checked by piercing it with a toothpick in the breast area. If the released juice is absolutely transparent and clean, without any admixture of blood and excessive turbidity, then your chicken is ready. But you should not overexpose the chicken in the oven, otherwise its meat will become too dry and acquire an unpleasant smell of overheated fat.

4. Getting a truly appetizing golden brown on a chicken is not at all difficult. If your oven is equipped with a grill, then simply use it 10 to 15 minutes before the end of cooking. For those who don't have a grill in their oven, brush the chicken with a little melted honey or a thin layer of sour cream. But it is better to refrain from using purchased mayonnaise for coating. Mayonnaise will give your chicken a not too pleasant smell of vinegar and nourish it with excess fat, which will negatively affect how it tastes. ready meal, and its dietary qualities.

5. The easiest way to quickly and tasty bake chicken in the oven is to bake it on a thick layer coarse salt. Preheat your oven. Wash the bird carcass, cut in the center of the breast and open in the form of a book. Rub the chicken with ground black pepper. Sprinkle 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 too salty, it will absorb exactly the amount of salt it needs. good taste, but uniform baking and a crispy brown crust to your dish will be provided without much hassle, and you will always know how to cook chicken in the oven easily and quickly.

6. Juicy, tender and fragrant chicken baked with lemon and garlic is obtained. Thoroughly wash and dry the chicken carcass with a paper towel 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 1/2 lemon slices and 1-2 sprigs of thyme or ½ teaspoon dried thyme leaves. Top the chicken with the remaining lemon slices and garlic, and wrap parchment paper or place in a roasting sleeve. Bake until cooked at 180⁰С for 1 - 1.5 hours.

7. Chicken cooked according to a simple Turkish recipe is very tasty.

Rinse the chicken, drain, rub with salt and black pepper and place one small sour apple. In a separate bowl, mix 2 tbsp. spoons of mustard, 2 tbsp. spoons lemon juice, two crushed garlic cloves and 1 teaspoon of sugar. Brush the chicken with the prepared sauce and place in a baking dish. Cut into small cubes 5 pcs. potatoes, 3 carrots, 5 medium-sized onions. Grind 50 gr. parsley and thyme. Mix vegetables and herbs and arrange around the chicken. Bake in the oven at 200⁰С. For the first 30 minutes, bake the chicken with vegetables, covering the form with a lid, then remove the lid and bake until the chicken is ready.

8. Very juicy and tender, with a delicious crispy crust, breaded chicken is obtained.

Wash the chicken, dry it and cut it into four pieces. One glass breadcrumbs mix with 1 tbsp. teaspoon minced fresh or dry garlic. In a separate bowl, beat two eggs with a fork. Season the chicken pieces with salt and pepper, dip in beaten eggs and coat thoroughly with garlic breadcrumbs. In a wide skillet over high heat, heat 3 tbsp. tablespoons 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. For each piece of chicken, place 50 gr. 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 festive table, and an excellent combination of well-done juicy chicken meat with a bright aroma of delicate filling will pleasantly surprise you and your guests.

In a skillet, heat 3 tbsp. tablespoons of butter. Add 2 finely chopped bacon slices and saute for 2 minutes, then add 1 minced onion and 2 minced garlic cloves. Fry for 2 more minutes. Add 200 gr. well washed and dried Brussels sprouts, salt and black pepper to taste, mix thoroughly, cover and simmer over medium heat for 10 minutes until half cooked. Cool the cooked cabbage slightly and grind in a blender until large minced meat. Rinse the chicken carcass, dry it, rub it with black pepper and salt, stuff it with minced cabbage, put it in a baking dish and place it in an oven preheated to 180⁰. Bake for 40 - 60 minutes until done. Serve in portions with a side dish of filling, sprinkled with lemon juice.

10. And in the end we want to offer you a completely original North American cooking chicken on a can of beer.

Chicken cooked in this way is very juicy, aromatic and spicy.

Wash and dry the chicken carcass thoroughly. In a separate bowl, mix 2 tbsp. paprika spoons, 2 tbsp. spoons of brown sugar, 1 tbsp. salt, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dry celery, and 1 teaspoon dry mustard. Rub the mixture on the outside and inside of the chicken. Heat one can of weak beer to room temperature and using an opener, make a few holes in the lid of the jar. Pour some of the beer out of the can, leaving just over half. Place the chicken carefully back on a can of beer and place on a baking sheet in an oven preheated to 200⁰. Bake until tender, 1 ½ hours. Remove the finished chicken from the jar, put it on a dish and let it lie for 10 minutes. Serve immediately with fresh vegetable salad and hot sauce.

source - http://cookbook.itop.net/MediaObject.aspx?MediaId=2738

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, here honey, mustard and soy sauce will come to your rescue - they smear the chicken carcass before being 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 tastier. 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 mustard, adjika, vegetable oil, salt and juice of half a lemon in a bowl. 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 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 to 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!