How delicious to bake chicken in the oven? Recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Even a photo of baked chicken in the oven evokes pleasant emotions in the soul of every gourmet. Is it possible to remain indifferent, looking at the ruddy skin, snow-white breast meat or juicy hearty thighs? What can we say about a dish with a fragrant golden carcass that is fragrant and attracts? If you want to please your loved ones with this incomparable treat, choose a recipe from our selection and get started soon!

You don't even need a special occasion for such a meal, because chicken is an inexpensive and affordable meat that is sold in any grocery store. Cooking this type of meat is not difficult. But some skill is still needed. In our article you will find several recipes, as well as many useful tips that will help you figure out in detail how to bake delicious chicken in the oven.

Carcass selection and preparation

It is better to use for roasting the carcasses of domestic chickens of meat breeds. They require more cooking time, but their aroma and taste will be a reward for a diligent chef and his friends.

But ifyou have to work with an ordinary farm chicken, you can also count on a good result.

When choosing a carcass, carefully inspect it from all sides. Try to choose a kuru with whole skin, it will look neater.

It is important that the bones in the shins are not broken. This is not a problem if you are cooking stews or goulash, but damaged carcasses are highly undesirable for roasting whole.

After rinsing the meat from all sides and lightly wiping it with a paper towel, carefully inspect the skin. If there are feathers left on it, they must be removed before cooking. You can use tweezers to make the job easier.

There is an unpleasant-tasting iron the size of a cherry pit on the rump of a chicken. To prevent such an unpleasant surprise from getting to any of the guests, it is better to cut it off with a sharp knife.

Very carefully you need to examine the neck. Is the esophagus or trachea left under the skin? Both of these organs are similar to tubules, usually it is not difficult to remove them. If the neck (or the skin from it) is too long, it is better to cut it off and leave it for cooking first courses.

Marinating

Many cooks prefer to pay attention to this moment before roasting a whole chicken in the oven. Thanks to the marinade, the crust will acquire a beautiful shade, and the meat will cook faster. Marinating also allows you to saturate the pulp with the aroma of spices.

Tender poultry does not need too strong flavors. In this case, the main thing is to emphasize the delicate taste of the product, and not overshadow it.

Strongly carbonated mineral water is great for a marinade base. Just add some spices to it and lightly s alt it. In an hour it will be possible to send the carcass to the oven. This versatile marinade will work in most recipes.

Sour-milk marinade is well suited for chicken: kefir, homemade yogurt, yogurt. Add some finely chopped young herbs and garlic to make the taste spicy. Feel free to experiment with seasonings, but never add lemon to such marinades. A mixture of fermented milk base and sour citrus will spoil the taste.

A good result can be obtained using soy sauce-based marinades. White wine, spices, honey are added to it. The sauce works quickly, half an hour is enough for pickling.

And if you want to cope with cooking faster, and there is no time to go to the store for marinade components, you can use the method loved by many housewives. Just mix a couple of tablespoons of mayonnaise with the same amount of sour cream in a bowl, squeeze a clove of garlic, s alt a little and season with ground pepper. Spread the mixture over the carcass with your hands, not forgetting the inside. You can send the carcass to the oven in a quarter of an hour without washing off the marinade.

Is it possible to do without marinade? Yes, this step is optional. But still, for the fullness of taste, it is better to take time for this moment.

Secrets of delicious dishes

Let's look at a few things that will come in handy for cooking this bird in any recipe you choose.

How much to bakechicken in the oven? The time depends on the size of the bird. For a carcass weighing 1.5 kg or more, it will take about an hour. Small young chickens will be cooked in half an hour. If you plan to cut the carcass along the keel or spine, it will cook a third faster.

Poultry needs more time. It's hard to say exactly how long it will take, but don't expect to get results in less than an hour and a half. Readiness is checked with a sharp skewer: pierce the thigh and see what liquid flows out of the pulp. Reddish and pinkish shades indicate that you still need to wait. And the translucent golden fat is a sign of readiness.

What spices to use? Rosemary, curry, paprika, marjoram, zira are excellent for tender poultry meat. You can make a choice in favor of ready-made solutions, for example, a mixture of spices "Provencal herbs", "Italian herbs", suneli hops. An unsuccessful partner is dried dill, which harmonizes better with fish. But don't be afraid of garlic.

There is one more little trick that will allow you to maintain the aesthetic appearance of the product during baking. Probably, many have noticed that the exposed bones of the lower legs and the thin tips of the wings can become almost black. To avoid this, just wrap these parts in foil.

Chicken baked in the sleeve

If you've never tried to cook a whole bird yourself, start with this simple recipe. You can bake a whole chicken in the oven in the sleeve. The meat will bake well and will definitely turn out juicy.

S alt the prepared carcass a little (if soy sauce was used for the marinade, no s alt is needed).

Cut one large onion into large rings, spread it along the bottom of the sleeve. You can add some garlic and spices. Lay the carcass on top and tie the sleeve tightly. Send the deco with the bird to the oven preheated to 150 degrees, after a quarter of an hour add a little temperature.

After 30 minutes, cut open the bag with scissors and unfold the edges. Be careful not to get the steam on your hands, its temperature is very high.

Return dish to oven. If your model has a grill function, it's time to use it. But even without it, after 10 minutes you will get a ready-made dish with a golden crust.

Chicken stuffed with rice

For this dish you will need a carcass weighing about one and a half kilograms, a glass of raw rice cereal, carrots and onions (1 each), a little mayonnaise, s alt and your favorite spices. If desired, the recipe can be varied with products such as prunes, peeled orange slices, sour apples, mushrooms.

Boil the rice until half cooked, without waiting until the cereal turns into a boiled sticky porridge. Fry vegetables in vegetable oil or fat cut from a chicken carcass. Stir fry with rice, s alt.

If you want to add mushrooms to the filling, lightly fry them together with vegetables.

Rinse the chicken, let it dry a little. Fill the inner cavity with rice, but do not stuff too tightly. The filling must fillcavity no more than 2/3.

Sew the skin neatly with cooking cotton thread. Do not hide the ends so that after baking they can be easily found. Lubricate the surface of the carcass generously with mayonnaise, sprinkle with spices and s alt.

How long to bake a chicken in the oven depends on its size. For a medium carcass, it will take about two hours, for especially large specimens, the time needs to be slightly extended.

Before serving, the thread must be carefully cut.

Cooking on a jar (bottle)

This tricky method allows you to get tender juicy meat. The vessel on which the carcass is put on is heated, warming up the chickens from the inside.

If you still don't know how delicious to bake chicken in the oven on a jar or bottle, follow our instructions. A container with a volume of half a liter should be washed well with warm water and poured into about half the water. You can add bay leaves, onions, peppercorns, orange slices, prunes and any seasonings to the water. Beer can be used instead of water.

Tie the carcass with a strong cotton thread, giving it a shape.

Through the slit on the lower back of the carcass, put the chicken on a jar or bottle. Carefully place the structure in a glass-ceramic saucepan or in a frying pan, on the bottom of which a little warm water is poured.

You can only put the pan in a cold oven. Set the temperature to 180 oC and get ready for the bird to cook for about an hour and a half.

During the baking process, the juice will drain into the jar. In the future, this fragrant broth can be used forcooking sauces, gravy, first courses.

Meat with vegetables

Chicken baked with vegetables in the oven can be a festive table decoration. This is a bright, fragrant dish that everyone will surely enjoy.

The following vegetables are suitable for the recipe:

• potato;
• broccoli and cauliflower;
• eggplant, zucchini, young zucchini, squash;
• bell pepper and rotunda;
• tomatoes;
• carrot;
• bow;
• string beans.

You can improvise with proportions. On average, vegetables should be about the same as meat.

Cut the carcasses along the breast, unfold, giving a flat shape. Lubricate the deco with fat, lay the vegetables cut into pieces: in layers or randomly. Try to use ingredients of different colors to make the dish prettier. If you plan to add eggplant to the dish, be sure to peel them. Broccoli and cauliflower must be blanched beforehand.

Lay the chicken cut side down on top of the vegetable layer. This will allow you to get a beautiful crust, and the juice flowing out of the carcass during heat treatment will soak the vegetables and fill them with flavors. Add about a glass of liquid to the deco: it can be plain water, broth, tomato juice, or cream sauce. Pour directly over the back, and if using water or broth, brush the skin with sour cream or mayonnaise.

It will take about an hour to cook this dish. Send the deco to an oven preheated to 180 oC degrees oven andcheck readiness periodically. Before serving, decorate the dish with fragrant young greens.

A simple holiday treat with potatoes

This recipe has been popular since the 90s, when broiler legs seemed like a real delicacy. Times have changed, the variety of products on the supermarket shelves has become simply huge, but many still love this simple, satisfying and delicious treat with amazing flavor.

Even a high school student can master the recipe for baked potatoes with chicken in the oven. There is absolutely nothing complicated about it. Can be used for drumsticks, thighs, whole legs, breasts or sliced carcasses.

Cut peeled potatoes (1.5 kg) into large cubes or circles 1 cm thick. Add 2 tbsp. l. sour cream or cream, s alt and spices, garlic (2 cloves). Stir and spread evenly over the greased baking sheet.

Grate the chicken pieces with a mixture of mayonnaise and garlic. Spread over potatoes.

Bake in the oven for 0 minutes. During baking, the potatoes need to be carefully turned over with a spatula several times.

With honey sauce

To bake chicken in the oven with a crust, you can use honey. Don't worry, it won't be sweet. During the heat treatment, the honey will melt, forming a crust.

There are different versions of the sauce. Soy sauce, lemon juice or garlic are usually added to honey. A very common recipe with honey and mustard. For it you will need the following:

• broiler chicken carcass - 1 piece;
• honey, vegetable oil and mustard - 2 tbsp. l.;
• seasonings and s alt;
• garlic - 2 cloves (optional).

Stir the ingredients for the sauce, pass the garlic through the press, s alt. Thoroughly rub the chicken with the resulting mass (it is advisable to work with gloves). Try to spread the sauce evenly on the outer surface and on the inside. Leave the carcass for an hour and a half, covered with a film.

Send the chicken to the preheated oven. She will be getting ready. Once every 10 minutes, open the oven, pour the carcass with the flowing juice. If you notice that the crust has begun to burn, and the meat has not yet baked, cover the bird with foil.

How to make a cheese crust

Many housewives for the festive table choose recipes for chicken baked with cheese in the oven. Typically, tender breast meat is used for such dishes, which goes well with a cheese crust.

To prepare such a dish, cut each half of the breast into two or three parts, lightly beat off, trying to give all the pieces the same shape. Arrange the meat in a greased form, pour over the cream and lightly s alt. Bake in the oven for half an hour, and then generously sprinkle with cheese. Return the mold to the oven for another 10 minutes. The cheese will melt and the meat will be well cooked.

You can use cheese for other recipes. If you want to get a crust, give preference to not too wet varieties, such as "Edam", "Russian", "Parmesan". In no case do not add cheese immediately, because for melting itit takes quite a bit of time. While the meat is cooking, it will simply burn out. It is enough to add the cheese 10 minutes before the end of the cooking process (and how long to bake the chicken in the oven, we already know: an average of an hour, but it all depends on the size).

A few words about cutting ready-made chicken

If you're cooking a whole chicken, read the cutting instructions ahead of time so you don't get embarrassed in front of your guests. There are different ways that are generally similar. You can act according to the following algorithm:

1. Put the bird on its back.
2. Cut off both wings.
3. Carefully separate the legs along the joints, cut the legs from the thighs.
4. Turn the carcass on its side.
5. From the bottom up, cut off one side of the breast. The incision should be perpendicular to the ribs, to the clavicular joint. Repeat on the other side, separating the breasts completely.
6. Cut off a piece of keel cartilage from the breast.
7. Cut the rest in half lengthwise, divide each of the halves in half as well.

When cutting, try not to skin the carcass. When carving meat, try to hit the joint with a knife: it is easier to cut cartilage than to saw through bone.

Serving to the table

Vegetable and cereal side dishes are perfectly combined with chicken meat. You can choose durum wheat pasta as an addition. Oven-baked chicken is recommended to be served with seasonal vegetable salads, homemade pickles, sauerkraut,pickled mushrooms.