A whole chicken carcass cooked in the oven will decorate even a festive table. The beauty of this dish is in its richness and quantity. After all, one chicken can feed a whole company. And if you add vegetables to it, you get a great solution for a side dish. But in order for both the taste and the appearance of the carcass to be perfect, it is important to know the secrets of choosing and cooking poultry. How to cook chicken in the oven? Let's tell you!

5 secrets of a delicious chicken with a photo

The delicate taste of the dish is guaranteed if you carefully choose the carcass. Only fresh meat will turn out soft, juicy and expressively fragrant. When buying, pay attention to medium-sized birds, weighing up to 1.5 kg. They do not have a thick fat layer, and the meat itself has a higher nutritional value. The calorie content of stewed and baked chicken in the oven, in this case, will be minimal (about 190 Kcal per 100 grams of weight). The benefits and benefits are enormous.

A dish prepared according to our recommendations will please you with a rich taste.

1. Choose a fresh carcass that has an even skin color. It should be pale yellow or slightly pinkish. The protruding fat should be white, the tissues elastic (when pressed, they quickly return to shape). The smell is slightly sweet, without unpleasant amber.
2. Roasting chicken in the oven should take place in a special dish. If you have an old cast iron skillet, it will work perfectly. The ceramic container also heats up evenly and retains heat well. Forms made of glass and thin metal will be less successful. In the latter, the meat often burns. You can also purchase a special stand in which the baking process takes place vertically. This allows the fat to flow down, which is why the crust is well dried.
3. How long to bake a chicken in the oven depends on its weight. Cooking may take some time. On average, it is enough to provide 40 minutes for each kilogram of weight. The temperature of frying chicken in the oven should be 180-200 °. That is, a bird weighing 1.5 kg will be cooked in 1 hour. Parts of the carcass of the same size are cooked much faster, for example, only the drumsticks or only the thighs. You can make half a chicken in the oven in 30-35 minutes. Half of the chicken is cooked in the oven, it will also turn out very fragrant and tasty.
4. To get a rich and crispy crust, the temperature of the chicken in the oven will need to be changed. First, set the maximum for 30 minutes so that the crust "grabs". And the remaining time is baked at a temperature of 200 °. How much to cook the chicken in the oven in this case, you need to determine with a kitchen thermometer or visually. The thermometer is inserted into the thickness of the breast and thigh. These parts are considered ready if their temperature is 70 and 80 degrees respectively. If you don't have a thermometer, a toothpick will help. Pierce it with the meatiest part of the carcass. Light juice will tell you that the dish can be removed from the oven.
5. An oven-baked chicken will come out evenly juicy if you put pieces of butter under the skin on the breast. This part of the carcass does not have a fatty layer, so it usually turns out dry when roasting the whole bird.

In order for the chicken to bake evenly, it must be turned over regularly. Send it to the oven, laid on its side. After 15 minutes, turn over on the second side, and after another 15 lay the breast up. A similar result will provide baking on the wire rack. In this case, it is not necessary to turn the carcass, but a form for collecting fat should be placed under the grate.

Turkish step by step recipe with sour apple

You can fry chicken with sour apples for the second. This chicken recipe in the oven is good because the bird is cooked at the same time as the side dish. It, of course, is made from vegetables, so it turns out tasty, satisfying and healthy. The dish will turn out no less tasty if it is fried in an electric oven on a baking sheet. The chicken is baked on a baking sheet quickly.

You will need:

• whole trigger - 1 pc.;
• onions - 5 heads;
• potatoes - 5 tubers;
• carrots - 3 pcs.;
• apple - 1 pc.;
• mustard - 2 tbsp. spoons;
• lemon juice - 2 tbsp. spoons;
• parsley and thyme - 20 g each;
• garlic - 2 cloves;
• sugar - teaspoon.

Cooking

1. Rinse and dry the carcass, rub with pepper, salt inside and out.
2. Place the whole apple inside.
3. Mix mustard with lemon juice, add garlic and sugar. Grease the bird with sauce, put in a mold.
4. Cut the vegetables into medium-sized pieces, chop the greens, mix.
5. Lay the side dish around the carcass, cover with a lid or foil. Roasting will smoke quickly in foil.
6. Bake at a temperature of 200 ° for 30 minutes under the lid, then remove it and bake until the meat is ready.

If you plan to stuff the bird with a side dish, it is better to put a ready-made stuffing inside, otherwise it will remain raw. The cooking time of the chicken in the oven does not change.

New flavors for your dish

Each housewife has her own recipe for baked and stewed chicken in the oven. Popular techniques for preparing it on a jar, into which water, broth or beer are poured. And on salt, which always provides a golden color to the chicken crust.

When baking chicken with salt, you really get a beautiful carcass. But the taste of the skin will seem "rubber", as in the process of cooking it "tans". A truly crispy crust will provide the correct breading or lubrication of the skin with melted honey.

We offer you new solutions on how to bake chicken in the oven. And to acquaint loved ones with the original tastes of a familiar bird.

With lemon and garlic. Step by step recipe

The addition of lemon gives the meat a touch of freshness, and garlic gives it an exquisite aroma and the very bitterness that we especially appreciate in grilled chicken.

You will need:

• chicken carcass - 1 pc.;
• lemon - 1 large;
• garlic - 6 cloves;
• pepper, salt;
• thyme - 2 branches.

Cooking

1. Cut the garlic into “petals” and the lemon into thin slices.
2. Rub the meat with pepper, salt, put part of the lemon, thyme inside.
3. Cover the chicken on the outside with lemon and garlic, wrap with foil, shiny side inside.
4. Bake at 180°.

Breaded

Chicken can be made breaded. This recipe uses breadcrumbs and garlic for breading, which makes the dish fragrant, and the crust is appetizingly golden. First, the chicken should be cut into portions.

You will need:

• chicken - 1 pc.;
• breadcrumbs - a glass;
• garlic - 1 tbsp. spoon (dry or fresh);
• eggs - 2 pcs.;
• pepper and salt;
• butter - 200 g.

Cooking

1. Mix finely chopped garlic with finely ground breadcrumbs.
2. Whisk the eggs in a large bowl with a fork.
3. Rub the chicken pieces with pepper and salt, dip in the egg mixture and breading.
4. Fry the pieces in vegetable oil over high heat. The crust should turn golden.
5. Place them in a baking dish, put butter on top.
6. Bake at 200° for 40 minutes.

Now you know how to bake chicken in the oven. You can always serve it with fresh or baked vegetables, leafy greens, homemade pickles.

How delicious to bake chicken in the oven? It would seem that every housewife should have dozens of answers to this question. But often the meat turns out dry or tough, does not bake at all, or the crust remains faded. What to do? Follow our tips and write down easy and delicious recipes for your perfect chicken!

A whole carcass cooked in the oven will decorate even a festive table. The beauty of this dish is in its richness and quantity. After all, one chicken can feed a whole company. And if you add vegetables to it, you get a great solution for a side dish. But in order for both the taste and the appearance of the carcass to be perfect, it is important to know the secrets of choosing and cooking poultry.

5 secrets of delicious chicken

The delicate taste of the dish is guaranteed if you carefully choose the carcass. Only fresh meat will turn out soft, juicy and expressively fragrant. When buying, pay attention to medium-sized birds, weighing up to 1.5 kg. They do not have a thick fat layer, and the meat itself has a higher nutritional value. The calorie content of chicken baked in the oven, in this case, will be minimal (about 190 Kcal per 100 grams of weight). The benefits and benefits are enormous.

A dish prepared according to our recommendations will please you with a rich taste.

1. Choose a fresh carcass that has an even skin color. It should be pale yellow or slightly pinkish. The protruding fat should be white, the tissues elastic (when pressed, they quickly return to shape). The smell is slightly sweet, without unpleasant amber.


2. Roasting chicken in the oven should take place in a special dish. If you have an old cast iron skillet, it will work perfectly. The ceramic container also heats up evenly and retains heat well. Forms made of glass and thin metal will be less successful. In the latter, the meat often burns. You can also purchase a special stand in which the baking process takes place vertically. This allows the fat to flow down, which is why the crust is well dried.


3. How long to bake a chicken in the oven depends on its weight. On average, it is enough to provide 40 minutes for each kilogram of weight. The temperature of frying chicken in the oven should be 180-200 °. That is, a bird weighing 1.5 kg will be cooked in 1 hour. Parts of the carcass of the same size are cooked much faster, for example, only the drumsticks or only the thighs. You can bake a chicken floor in the oven in 30-35 minutes.


4. To get a rich and crispy crust, the temperature of the chicken in the oven will need to be changed. First, set the maximum for 30 minutes so that the crust "grabs". And the remaining time is baked at a temperature of 200 °. How much to cook the chicken in the oven in this case, you need to determine with a kitchen thermometer or visually. The thermometer is inserted into the thickness of the breast and thigh. These parts are considered ready if their temperature is 70 and 80 degrees respectively. If you don't have a thermometer, a toothpick will help. Pierce it with the meatiest part of the carcass. Light juice will tell you that the dish can be removed from the oven.


5. An oven-baked chicken will come out evenly juicy if you put pieces of butter under the skin on the breast. This part of the carcass does not have a fatty layer, so it usually turns out dry when roasting the whole bird.

In order for the chicken to bake evenly, it must be turned over regularly. Send it to the oven, laid on its side. After 15 minutes, turn over on the second side, and after another 15 lay the breast up. A similar result will provide baking on the wire rack. In this case, it is not necessary to turn the carcass over, but a form should be placed under the grate to collect fat.

Turkish recipe with sour apple

This recipe is good because the bird is cooked at the same time as the side dish. It, of course, is made from vegetables, so it turns out tasty, satisfying and healthy.

You will need:

• chicken - 1 pc.;


• onions - 5 heads;


• potatoes - 5 tubers;


• carrots - 3 pcs.;


• apple - 1 pc.;


• mustard - 2 tbsp. spoons;


• lemon juice - 2 tbsp. spoons;


• parsley and thyme - 20 g each;


• garlic - 2 cloves;


• sugar - teaspoon.

Cooking

1. Rinse and dry the carcass, rub with pepper, salt inside and out.


2. Place the whole apple inside.


3. Mix mustard with lemon juice, add garlic and sugar. Grease the bird with sauce, put in a mold.


4. Cut the vegetables into medium-sized pieces, chop the greens, mix.


5. Lay the side dish around the carcass, cover with a lid or foil.


6. Bake at a temperature of 200 ° for 30 minutes under the lid, then remove it and bake until the meat is ready.

If you plan to stuff the bird with a side dish, put the stuffing inside already, otherwise it will remain raw. The cooking time of the chicken in the oven does not change.

New flavors for your dish

Each housewife has her own recipe for baked chicken in the oven. Popular techniques for preparing it on a jar, into which water, broth or beer are poured. And on salt, which always provides a golden color to the chicken crust.

When baking chicken with salt, you really get a beautiful carcass. But the taste of the skin will seem "rubber", as in the process of cooking it "tans". A truly crispy crust will provide the correct breading or lubrication of the skin with melted honey.

We offer you new solutions on how to cook chicken in the oven. And to acquaint loved ones with the original tastes of a familiar bird.

With lemon and garlic

The addition of lemon gives the meat a touch of freshness, and the garlic gives it an exquisite aroma and the very bitterness that we especially appreciate in grilled chicken.

You will need:

• chicken carcass - 1 pc.;


• lemon - 1 large;


• garlic - 6 cloves;


• pepper, salt;


• thyme - 2 branches.

Cooking

1. Cut the garlic into “petals” and the lemon into thin slices.


2. Rub the meat with pepper, salt, put part of the lemon, thyme inside.


3. Cover the chicken on the outside with lemon and garlic, wrap with foil, shiny side inside.


4. Bake at 180°.

Breaded

This recipe uses breadcrumbs and garlic for breading, which makes the dish fragrant, and the crust is appetizingly golden. First, the chicken should be cut into portions.

You will need:

• chicken - 1 pc.;


• breadcrumbs - a glass;


• garlic - 1 tbsp. spoon (dry or fresh);


• eggs - 2 pcs.;


• pepper and salt;


• butter - 200 g.

Cooking

1. Mix finely chopped garlic with finely ground breadcrumbs.


2. Whisk the eggs in a large bowl with a fork.


3. Rub the chicken pieces with pepper and salt, dip in the egg mixture and breading.


4. Fry the pieces in vegetable oil over high heat. The crust should turn golden.


5. Place them in a baking dish, put butter on top.


6. Bake at 200° for 40 minutes.

Now you know how to properly bake chicken in the oven. You can always serve it with fresh or baked vegetables, leafy greens, homemade pickles.

Whole baked chicken in the oven is a wonderful dish, suitable for both a festive feast and an ordinary family dinner. This dish is not very expensive and at the same time very tasty and looks beautiful on the table.

It is also important to choose spices well, choose a carcass and butcher it, as well as combine products correctly. We will try to describe as widely and clearly as possible all the important points on how to cook a whole chicken in the oven, which side dishes are the most suitable, we will give the most common, as well as unhackneyed recipes.

It is very important to choose a good bird carcass - pay attention to size, color, smell. You should not choose too large a carcass - it may turn out to be old, the meat will be tough when baked.

The color of a healthy bird should be white-pink, without purple and red spots, without yellowness. If possible, smell the meat, there should be no unpleasant odors and mucus.

• The average carcass weight is about 1.2-1.5 kg. With this weight, the carcass is fried more evenly, you do not risk getting burnt wings and undercooked internal parts.
• At the end of baking, you should definitely check the readiness - pierce the bird with a toothpick or knife - the juice that stands out should be transparent in color. It is better to pierce the leg, as it takes longer to cook than the breast.
• Baste the chicken with the juices that come out during the roasting process to get a ruddy, crispy crust and not overdry it.
• How long to bake a whole chicken in the oven, at what temperature? On average, cooking takes about an hour and a half. It is not recommended to set the temperature above 180 degrees to prevent the meat from drying out.

If you decide to bake a whole chicken in the oven with potatoes - do not do this on a baking sheet - the potatoes may burn. It is better to use a sleeve, glassware or foil.

Classic recipe with step by step instructions.

Even a novice housewife can easily cope with roasting a whole chicken in the oven. To make things easier for you, we provide step-by-step recommendations.

Required products:

• Chicken carcass - 1 pc.
• Salt, ground black pepper
• Dried basil, paprika
• Garlic 4-5 cloves
• Olive oil - 40 gr.

Step one. Prepare the marinade: mix salt, spices with olive oil. Brush the bird inside and out with the resulting sauce.

Step two. Lubricate the heat-resistant form with oil, lay the chicken carcass back up.

Step three. Preheat the oven to 180 degrees, put the form with the bird for 1 hour.

Don't forget to baste the chicken with the liquid that comes out, before you finish baking, pierce the thigh to check for doneness.

Tender chicken with mushrooms and rice.

In this recipe, we will introduce you to the technology of cooking whole stuffed chicken in the oven. What is required for this:

• 1 broiler chicken carcass
• Fresh champignons 200 gr.
• Rice - 100 gr.
• 2 onions
• Paprika - 15 gr.
• Salt pepper
• Vegetable oil - 2 tbsp. spoons.

Mix salt, pepper, paprika and oil, then rub the chicken and leave to marinate in the cold for 2-3 hours.

Peel and chop onions and mushrooms.

Rinse rice with a colander, fill with water in an amount of 200 ml. Simmer until tender (about 7-10 minutes).

Pour a little oil into the pan, saute the onion for 5-7 minutes, then add the mushrooms, salt, pepper and simmer for 10 minutes over low heat. Thereafter stir in the rice.

Stuff the chicken tightly with the mushroom and rice mixture and wrap in foil. It is advisable to sew up the skin after stuffing.

Bake the chicken in the oven at 180C for one hour.

Aromatic grilled chicken with herbs.

A whole chicken cooked on a spit in the oven is invariably a welcome treat on the festive table. Thanks to spices and uniform roasting, any guest will like such food. This dish requires ingredients:

• Chicken carcass - 1 pc.
• dried garlic
• Red pepper
• Coriander, cardamom, cloves, cumin (or any seasoning for chicken).
• Lemon - 1 pc.
• Mayonnaise
• Sunflower oil

Rinse chicken thoroughly, remove excess skin. Make shallow incisions all over the carcass.

In a small bowl, mix all the spices, vegetable oil, lemon juice, salt. Add the resulting mixture to the incisions, grease the chicken inside and out with the excess. Marinate the chicken for 8-12 hours in the refrigerator.

Prick the carcass on a skewer, clamp with special clamps.

Preheat the oven to two hundred degrees, place an empty baking sheet or drip tray on the bottom.

Bake the grilled chicken for 45 minutes, test for doneness by puncturing. Readiness will be prompted by the transparent fat and white meat arising from the puncture. If everything is ready, set the temperature to 0 degrees and leave the chicken to sweat for 5-10 minutes, only then serve.

Spicy chicken with garlic.

Chicken cooked in a sleeve turns out to be very tender, as it languishes in its own juice. You can cook immediately with a side dish or stuff the carcass with vegetables, fruits. We present you a simple recipe for baked whole chicken in the oven in the sleeve.

Ingredients:

• Broiler chicken carcass - 1 piece.
• Mayonnaise 75 grams
• Vegetable oil
• Garlic 2-3 cloves
• Spices for chicken, salt.

Prepare the chicken - rinse, dry slightly.

Mix spices and salt with mayonnaise, rub the chicken thoroughly on all sides.

Place the carcass in the sleeve, close it with a special clip.

Put our workpiece on a baking sheet, put in an oven preheated to 180 degrees. Bake for 30 minutes, then make 4-5 holes in the sleeve and cook for another 10-15 minutes.

Chicken with apples in spicy sauce.

Hen with apples - sounds original, unhackneyed. Such a treat is not often prepared, but it turns out with a wonderful peculiar aroma. The main thing is to use sweet and sour varieties of apples (miltosh, sinap, melba, pear, antonovka and others). Required set of products:

• Chicken carcass - 1 pc.
• Onion - 1 pc.
• Apples - 3-4 pieces.
• Seasoning for chicken, salt.

Rinse the bird carcass, cut off excess skin, rub with spices and salt.

Peel apples, cut into slices.

Chop the onion into rings.

Put onions and apples into the chicken, you can heal the bird with a thread. Put on a baking sheet, greased with oil, bake for an hour and a half at 180C. Do not forget to periodically water the bird with the released fat.

Whole oven baked chicken with potatoes in sour cream sauce.

A big plus of this easy recipe is that the meat is cooked immediately with a side dish. This will make your work in the kitchen easier and save time. Sour cream will significantly soften the chicken, give a delicate creamy taste. You will need the following products:

• 1 chicken carcass
• 8-10 medium potatoes
• 200 grams of sour cream
• 5 gr. ground red pepper
• 2 tsp salt
• Fresh dill, parsley, basil.

Rinse the chicken thoroughly, dry with dry kitchen towels. Mix half of the red pepper with 1 teaspoon of salt, rub the chicken with this mixture.

Beat the remaining pepper and salt with sour cream.

Wash the potatoes, peel them, cut into quarters.

In fact, you can come up with a lot of different sauces and vary to the first classic recipe. Here are the most interesting ones:

• Lemon sauce. To prepare, mix 1 teaspoon of salt, 2 tbsp. spoons of lemon juice, 20 gr. olive oil, rosemary and ground black pepper.
• Marinade based on mustard and wine. Wine vinegar 1 tablespoon, 20 gr. liquid mustard, 200 gr. dry white wine, 20 grams of vegetable oil, salt, ground black pepper.
• Kefir-based garlic sauce. Mix 4 cloves of garlic, pressed through a garlic press, with 500 ml of kefir, 1 tablespoon of freshly squeezed lemon juice. Add dried thyme, salt, black pepper, hot sauce (eg "chili") 20 gr.
• Spicy marinade. Mix 2 tbsp. tablespoons of olive oil, 1 teaspoon of curry, coriander, ground black pepper and 3-4 cloves of chopped garlic.

If you decide to use the recipe using sour cream or sour cream sauce, you will get a wonderful crispy crust.

Not every chicken is suitable for roasting. If the chicken was a laying hen - its meat can be much tougher, it is not advisable to choose this one.

Also, the frozen carcass is not the best choice. The best solution is a fresh chilled or steam carcass. So the food will be juicier.

During stuffing and simply during sintering, the legs of the chicken are tied so that it takes up less space and does not lose the aroma of the vegetables or products put inside.

Whole chicken in the oven is one of the most favorite dishes of many families. After all, it is satisfying, beautiful, and quite simple to prepare. But in order to bake chicken with a crispy crust and tender, well-done meat, it is worth knowing a few cooking secrets.

Chicken has always been a delicacy due to its high nutritional value coupled with its low fat content. Therefore, this type of meat is recommended for various diets from low-calorie for weight loss or maintaining normal weight to special diets associated with various chronic diseases.

You can cook chicken in many ways: whole or add to, bake or fry tender fillet, use as an ingredient for various salads, pies, main courses.

The method of preparation depends on the desired result. So, if you want to get tender, juicy meat, it is better to simmer the product at 140 degrees for about 3 hours in the oven. For a crispy crust, quick frying in a pan is more suitable.

The use of vegetables gives the meat an interesting note, while the potatoes and the "salad" give meat satiety. So we get a full lunch or dinner - chicken with a side dish.

Prepare:

• Chicken - about 2 kg
• Salt - 1 tsp
• Black ground pepper - 0.5 tsp
• Ground paprika - 0.5 tsp
• Turmeric - optional
• vegetable fat
• Garlic - 2 cloves
• Onions - 1 pc.
• Potatoes, onions, carrots, bell peppers and other vegetables
• Greens - a small bunch

Preparation:

• We combine vegetable oil with garlic, spices, and salt passed through a press.

• Wash chicken, pat dry with paper towels, remove excess.
• With a tablespoon, partially separate the skin from the chicken breast.

• We pierce the fillet with a toothpick, this will help to marinate this piece of carcass well, to avoid dryness of the meat.

• We rub the workpiece with marinade on all sides, including the area between the skin and the breast.
• We cover with cling film, make a couple of holes in it with a toothpick so that the meat does not suffocate, leave to marinate for 12 hours.

• Wash vegetables, peel, cut into rings, small slices, add onion, cut into rings.
• Salt, pepper vegetables, mix gently for even distribution, lightly sprinkle with vegetable oil.

• Put the chicken on a baking sheet, tying its legs with a thread, placing vegetables around.

• We bake in the oven at 180 degrees at the rate of 40 minutes for each kilogram of carcass.
• Pour the remaining marinade over the dish during cooking.
• We check the dish for readiness with a wooden skewer, transparent juice should flow from the hole, if it is cloudy or pinkish, we continue to bake.
• 10 minutes before the end of frying, we rearrange the baking sheet to the very top or turn on the upper grill to form a crisp.

How to bake on salt with a crispy crust

And this is a recipe from my personal piggy bank.

Products:

• Chicken carcass weighing about two kilograms
• Coarse table salt - 1 pack

Preparation:

• Serve with potatoes and tomatoes.

Tip In order for the salt to easily separate from the baking sheet, be sure to use baking paper.

With rice and vegetables in a baking sleeve

Such a dish is suitable for a festive dinner - beautiful, tender, satisfying. And the filling at the same time helps the meat soak with salt and spices and will play the role of a delicious side dish.

Ingredients:

• Chicken - 1.4-1.5 kg
• Rice - 1 tbsp.
• Onions - 1 pc. (large)
• Carrots - 1 pc.
• Hard boiled eggs - 3 pcs.
• Butter - 50 g
• Salt - to taste
• Seasoning for chicken - 1 tsp

Preparation:

• Rice is washed, poured with cold water, salted, cooked until half cooked, washed with a sieve under running water.
• We clean the onion, wash it, cut it into small cubes, fry until golden brown in butter.
• We clean the carrots, finely chop, add to the onion to fry.

• We release the eggs from the shell, chop into small cubes.
• We mix rice with fried vegetables right in the pan, chopped eggs, salt and pepper everything, add seasoning.

• Let the filling cool down.
• In the meantime, wash the chicken, remove the bones through the place of gutting (see how to do this on the net).
• We lay the minced meat inside, trying not to stuff the carcass too much, it is ideal if the bird takes the same volume as before gutting.

• Sew up or cut off the incision with toothpicks.

• We bake the prepared carcass on a baking sheet, you can first put it in the sleeve.
• Bake at 180˚C until tender and browned, this will take about an hour.

Baked chicken recipe with apples

Apples well set off the taste of meat, especially poultry, giving it a slight sourness. To prepare such a masterpiece, you will have to take:

• Poultry - 1.5 kg
• Onions - 2 pcs.
• Garlic - 5 cloves
• Apples (sweet and sour varieties) - 1 kg
• Spices (thyme, oregano), spring greens
• Barbecue sauce - 5 tbsp.

Preparation:

• We wash the apples, remove the core, cut into quarters.

• We clean the onion, cut into 8 parts.
• Mix the barbecue sauce with crushed garlic, spices.
• We fill the empty space in the carcass with apples and onions.

• Rub the carcass with the mixture on all sides.
• Lubricate the remaining apples with the remaining sauce, spread around the bird.

• We bake at 180 degrees for 1.5 hours.

Video on how tasty and unusual to cook on a bottle of beer

Beer is suitable not only as a drink for chicken, but also as an ingredient. A very unusual option for baking is on a beer bottle. The result is impressive, having tried it just once, our family has forever ranked this method of frying in the list of favorites!

Juicy chicken stuffed with rice in foil

Foil perfectly retains heat, speeding up the cooking process, ensuring the juiciness of the future dish. This recipe is also simple, for it we need:

• Chicken - 1.5 kg
• Salt - 0.5 tsp
• Garlic - 2 cloves
• Paprika - 2 tsp
• Dried chopped ginger - on the tip of a knife
• Cinnamon - a pinch
• Ground red pepper, black - a pinch
• Soy sauce - 35 ml
• Vegetable oil - 40 ml

Preparation:

• Rub the garlic with a grater or pass through a press.
• Add salt, paprika, ginger, cinnamon, red pepper, soy sauce, vegetable fat, mix everything thoroughly.
• Pour this sauce over, rub the pre-washed and dried carcass.
• Cover with cling film, leave to marinate for an hour.

• We fold the foil in two layers of the desired size (according to the size of the bird).
• We spread the chicken, pour the remaining marinade.

• We turn the foil on all sides into a neat ball, trying to close up all the holes.
• We shift the workpiece onto a baking sheet.
• Top with another layer of foil.
• We bake an hour at 180 degrees.
• Then, with a knife, carefully (so as not to burn yourself with steam), cut the package, set to fry for 15 minutes to form a crisp.

• Remove from foil, decorate and serve.

Recipe for cooking on a jar with mayonnaise and garlic

This is how my grandmother cooked, using a jar of water to support and steam the meat. It turned out consistently delicious! Now, for a change, I also use this recipe when I want to immerse myself in childhood again.

Ingredients:

• Chicken carcass - 1 pc.
• Spices (turmeric, ground black pepper, allspice, laurel, paprika) - to taste
• Salt - to taste
• Garlic - 5 cloves
• Mayonnaise - 2-3 tbsp.
• Sour cream - 3-4 tbsp.

Preparation:

• We mix mayonnaise with sour cream (mayonnaise can be replaced with mustard), spices, salt, chopped garlic.
• Mix the sauce thoroughly, taste it, add salt if necessary.
• Wash chicken, dry with paper towel.
• Lubricate all surfaces with marinade (inside too).

We fry for 1.5 hours at 180 degrees.

We check for readiness, remove, decorate, serve.

This dish is very tender, juicy, literally melts in your mouth! And around the jar, you can immediately decompose peeled, sliced ​​​​vegetables, getting a delicious side dish.

Roasting a whole chicken with buckwheat inside

You can stuff the bird with both vegetables, fruits, and cereals. In addition to rice, buckwheat harmonizes well with meat. It is tender, crumbly, very healthy, and soaked in meat juices - incredibly tasty. Try it!

Ingredients:

• Chicken - 1.5 kg
• Buckwheat - 500 g
• Sour cream or mayonnaise - 5 tbsp.
• Salt, pepper to taste
• Water - 150-200 g

Preparation:

• First, we are engaged in a side dish - we sort out the cereal from the garbage, wash it, fill it with water in a saucepan 1.5 cm above the level of buckwheat, add some salt, cook until the water is absorbed.
• Then reduce the heat, cover with a lid, evaporate for another 7-10 minutes (you can cook crumbly porridge in a slow cooker. It's faster and easier - just combine the cereal and water in a ratio of 1: 2).
• We fill the porridge with butter.
• Lubricate the washed, dried carcass with a mixture of mayonnaise, sour cream with salt and spices.
• We fill the internal space of the bird with porridge, sew the hole or fasten it with toothpicks.

• We fill a deep container with water, lay the chicken with its back down, cover the dishes with foil from above.
• Bake at 200 degrees for 40-45 minutes, then remove the foil, bake for another 10 minutes.

The secrets of perfectly baked chicken in the oven:

• It is necessary to bake the meat, completely defrosting it, otherwise it will not be possible to perfectly bake the carcass evenly.
• For a crispy crust, dry the surface of the chicken with paper towels.
• This type of meat loves salt and pepper; when marinating, you can not spare them (within reason, of course), carefully processing the internal cavity and areas behind the wings.
• After cooking, the dish should be allowed to rest for 10-20 minutes to evenly distribute the juice.
• The use of a grill and an open fire gives the meat a unique smoky flavor. A bag or sleeve is useful if you need to cook lunch or dinner quickly, steaming raw materials can reduce the baking time to 1.5 hours (in some ovens - up to an hour).
• And lastly, try to use the juice that stands out, for example, by laying potatoes on the bottom for a side dish or soaking slices of bread in this fat and drying them in the same oven - crackers will come out just delicious!

There are many ways to cook a whole chicken. Different ingredients, types of baking, little tricks help to get a new, interesting result every time. But such a dish is always prepared simply, but it is very satisfying, tasty, everyone likes it. Bon appetit, experiment in the kitchen, delighting your family and friends!

Any housewife knows how to bake crispy chicken in the oven. But not everyone has this simple, at first glance, dish that turns out to be perfect. At the same time, having such a recipe in your culinary piggy bank is vital, because grilled or simply baked chicken is a win-win option for the festive table. And it doesn't take much time to prepare.

In order to properly fry the dish and not upset it again, use our tips.

1. Choose the right carcass. This is no less important than knowing how to roast chicken in the oven with a golden crust correctly. You should buy a chilled carcass, and preferably a steam one (this can be bought from private traders, but homemade chicken is usually harsh). Fresh meat is much richer in taste than frozen meat, in addition, after defrosting, the fibers always become stiff and dry. The optimal age of the bird is up to a year, but since it is impossible to clarify this in the store, choose a carcass weighing up to 1.5 kg. Your attention should also be drawn to the color of the meat. The skin is white or with a slight yellowness, the fat is also white, without spots. Meat fibers should be pink, uniform. Refrain from buying if you notice gray areas on the skin and yellowish fat. And smell the carcass and feel free to buy if you feel a pleasant, slightly sweet smell.
2. Pick up dishes. It also affects the quality of the finished dish. A whole chicken in the oven with a crispy crust will bake evenly and delight with a delicate taste if cooked in a cast-iron or ceramic form. Of course, metal and glass ones should not be thrown away, but they always have a greater risk that the meat will not bake in places and burn. Therefore, in the process of cooking, do not forget to turn it over for even baking.
3. Watch the temperature. Optimal for a chicken is 180-200 degrees, the meat should be placed in an already preheated oven. For each kilogram of weight, 40 minutes are required in the oven, so safely bake a one and a half kilogram carcass for 1 hour. Professional chefs determine the readiness of meat not by eye, but by a special thermometer, which is installed in the thickness of the fibers. The chicken is ready when the thermometer shows 85 degrees. If there is no appliance in the house, a toothpick will replace it: pierce the breast with it, and when you see the transparent juice flowing out, take the mold out of the oven.
4. Don't forget the grill! It is the easiest solution to make crispy chicken in the oven. Just turn it on for 10 minutes before the end of cooking. If there is no grill, honey or sour cream will provide a crust. They should grease the carcass before you send it to the oven. By the way, it is better not to use the most popular mayonnaise among housewives: it will saturate the meat with acetic acid, which will make it lose its tenderness.

The easiest chicken recipe with golden crust

How to cook fried chicken? This recipe is suitable even for a novice hostess, as it is infinitely simple and always wins. In addition, the list of ingredients for it is so small that you can use this recipe when nothing is ready, and guests suddenly appeared on the threshold. Fried and juicy chicken cook deliciously and quickly.

So, you will need:

• chicken carcass - weight up to 1.5 kg;
• salt - the necessary large, you can use both stone and sea salt;
• black pepper - ground, in large quantities.

Cooking

1. The carcass should be washed and cut along the line of the breast. Then open it like a book.
2. Rub the meat with pepper, absolutely not sparing it.
3. Take a baking dish and evenly sprinkle the bottom of it with salt. Drop a whole kilo!
4. Lay the meat on the resulting pillow back.
5. Place in a preheated oven. Baking time - no more than an hour.

You should not worry that the carcass will turn out to be oversalted: the salt pillow will ensure completely uniform baking and the perfect delicate taste of meat. And the crust will turn out richly golden, crispy.

Turkish golden chicken

This is a recipe - a full-fledged holiday dish, with meat and a side dish as in the photo.

You will need:

• chicken carcass - no more than 1.5 kg;
• sour apple - enough 1;
• mustard and lemon juice - 2 tbsp. spoons;
• sugar - a teaspoon;
• garlic - a pair of cloves;
• potatoes and onions - 5 heads each;
• carrots - 3 root crops;
• parsley and thyme - 50 grams each.

Cooking

1. Rinse the chicken, then you need to spread with salt and pepper.
2. Put a sour apple inside the carcass.
3. Mix the ingredients of the sauce: mustard, lemon juice, garlic and sugar. Rub the meat with them.
4. Put the carcass in a mold, spread the diced vegetables mixed with herbs around.
5. Put in the oven, heated to 200 degrees, bake for half an hour under the lid, and then until cooked - without a lid.

Breaded chicken

Proper breading is the secret to a truly golden crust on a bird.

You will need:

• chicken carcass - it must be divided into 4 parts;
• breadcrumbs - 1 cup;
• garlic - a tablespoon of chopped cloves (you can dry mix);
• 2 eggs;
• vegetable and sunflower oil - 50 g each.

Cooking

1. Mix the crackers and garlic, break the eggs into a separate bowl, beat them with a fork.
2. Rub the chicken with salt and pepper. Then dip each piece in the eggs and coat in the breadcrumbs and garlic mixture.
3. Fry in a pan until a crust appears - it will take 3 minutes on each side.
4. Transfer the meat into a mold, place a little butter on each piece.
5. Bake for 40 minutes, oven temperature - 200 degrees.

It's so easy to cook and brown chicken in the oven with a crust! The recipes on our website will definitely help you with this!