Chicken meat tastes best in the oven. Two processes are organically combined here: boiling and frying. And all this at the same time. There are several secrets that allow you to make a wonderful chicken in the oven with This can be seen with a specific example.

Meat in breadcrumbs

The use of bread crumbs helps to ensure that the product does not dry out from the inside under the influence of high temperatures, and you can get, for example, a delicious chicken in the oven with a crispy crust. For this option, you will need the following products: for 1 chicken carcass, 1 glass of breadcrumbs, 1 teaspoon of salt, garlic seasoning, ground Provencal herbs (or dried thyme), half a teaspoon of paprika and a glass of mayonnaise.

Cooking in this way is not at all difficult. For this you need:

1. Divide the chicken into portions.
2. In a separate bowl, combine all dry ingredients.
3. Preheat the oven to 185 degrees.
4. Dip each piece of meat first in mayonnaise, and then roll thoroughly in the prepared aromatic mixture.
5. Place the resulting blanks on a baking sheet (or mold), pre-greased with vegetable oil.
6. Bake for 40-50 minutes.

The result is a delicious crispy, juicy chicken in the oven. It is perfect as a hot meal for dinner, and can be served with almost any side dish.

The whole pleasure

It is not necessary to cut the bird into pieces. There are many ways and techniques through which a wonderful chicken is cooked in the oven with a crispy crust. To do this, you will need: 1 medium chicken carcass, 4 cloves of garlic, a tablespoon of mustard, a little salt, 3 tablespoons of mayonnaise (any) and ground pepper.

You need to do everything slowly, step by step:

1. Fresh (do not sprinkle with salt and then rub well (inside and out) with pepper and garlic.
2. Prepare marinade from mayonnaise and mustard. Add a little salt to it.
3. Grate the carcass with the prepared mixture on all sides and put in the refrigerator for about an hour. During this time, it should be slightly marinated.
4. After an hour, take the chicken out of the refrigerator, place it on a greased baking sheet and cover with foil.
5. Send the chicken baking sheet to the oven for 40 minutes. The temperature should be 180-185 degrees.
6. Take out the chicken, remove the foil, and send the bird back to the oven for 10 minutes.

During this time, the very desired crust is formed.

Poultry recipe

When buying a bird in a store, you cannot be completely sure that the dish from it will turn out exactly as you want. Homemade chicken is best suited for this. Any recipes will do in this case. But it is better to use familiar or well-proven ones. For example, juicy chicken with sauce, cooked in the oven, is excellent. There are no strict proportions for such a recipe, you just need: large chicken, salt, bay leaf, spices and garlic.

Everything is done in one breath:

1. Dry the washed carcass with a napkin, and then cut it across the sternum with a knife and unfold.
2. Rub with selected aromatic spices with salt.
3. Pour a few peppercorns on a prepared baking sheet, throw a bay leaf (2-3 pieces), and lay the chicken back up on top of them.
4. Pour enough water so that it covers a third of the carcass.
5. Send the baking sheet to the oven at 220 degrees and leave it for a couple of hours until the chicken is completely cooked. Periodically, it needs to be watered with juice, which will accumulate around.
6. Remove the finished chicken from the oven, transfer to a dish, and drain the juice into a separate bowl. Pour chopped garlic there.
7. Quickly pour the resulting sauce over the hot bird and cut it into pieces. You will get a tender, ruddy homemade chicken. Sauce recipes can be slightly adjusted for yourself.

The smell of such a dish will arouse the appetite of any, even the most hungry guest. And a ruddy crust will only enhance such a desire.

More calories

Chicken is a dietary product. The processing method and various additives make it high in calories. For example, chicken with walnuts turns out to be very tasty, but dangerous for those who monitor their weight. Others can try this really chic dish. Very few products are required: for 700 grams of chicken fillet, 300 grams of peeled walnuts, salt, sunflower oil, flour and black pepper.

When all the products are in stock, you can start cooking:

1. Beat off the fillet and sprinkle generously with salt and pepper.
2. In a separate bowl, beat the eggs using a fork or whisk.
3. Chop the nuts at random and pour them into a plate, and put the flour on the other.
4. Dip a piece of fillet in flour, then dip in an egg and breaded well in nuts.
5. Place the workpiece in a pan with heated oil and fry well on all sides.

This chicken with walnuts is served on a plate lined with greens. Greens can also be used as a side dish.

Poultry in a spicy sauce

There is another very simple, but extremely interesting recipe. It has a rather unusual composition of ingredients: for 1 chicken, 2 dessert tablespoons of salt and sugar, some spices if desired.

The dish is prepared in 3 steps:

1. Preparing meat. Wash the chicken carcass, dry and divide into portions. If desired, sprinkle each of them with the spices chosen for this.
2. Syrup preparation. Pour dry ingredients into a hot frying pan, stir and heat until they turn into dark thick caramel. Pour a glass of cold water into the pan and gradually heat the mixture until the thickened caramel is completely dissolved.
3. Roasting meat. Put the chicken pieces on a baking sheet (or in a mold), pour over the syrup and put in the oven for 35-40 minutes at 190 degrees. Do not leave the dish unattended for a long time. While the meat is cooking, it must be poured several times with the resulting sauce.

This chicken recipe is suitable for those who prefer spectacular dishes and non-standard solutions.

Japanese motives

Japanese chefs also love to bake meat. According to their recipes, an extraordinary and very tasty is obtained. Soy sauce plays an important role in this. It is part of the famous teriyaki. You can buy it in the store, but it is better to try to make it yourself. To prepare an unusual dish, you will need: for 1 ½ kilogram of chicken meat, a tablespoon of grated ginger, a couple of chives, 0.5 cups of soy sauce and 3 tablespoons of honey.

Cooking starts with meat:

1. Wash the chicken, pat dry with a paper towel and cut into pieces.
2. Prepare teriyaki from the rest of the ingredients according to the recipe.
3. Pour the cooked mass over the chicken and leave to marinate for 3-4 hours.
4. Gently put the meat on a baking sheet and bake until tender at 180 degrees. This will take approximately 1 hour.

It turns out a very spicy chicken, and soy sauce and other ingredients do everything to make it even more delicious and tender.

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

So that the dish does not upset once again, use our tips.

1. Choose the right carcass. This is just as important as knowing how to roast chicken in the oven with a golden crust correctly. You should buy a chilled carcass, or better a steam one (you can buy this from private owners, but homemade chicken is usually tough). Fresh meat is much richer in taste than frozen meat, in addition, after defrosting, the fibers always become tough and dry. The bird's age is optimal - up to a year, but since it is impossible to clarify this in the store, choose a carcass weighing up to 1.5 kg. The color of the meat should also grab your attention. The skin is white or slightly yellow, the fat is also white, without spots. Meat fibers should be pink and even. Refrain from buying if you notice gray areas on the skin and yellowish grease. And also sniff the carcass and feel free to buy if you feel a pleasant, slightly sweetish smell.
2. Pick up the dishes. It also affects the quality of the finished dish. Whole chicken in the oven with a crispy crust will evenly bake and delight you with a delicate taste if cooked in a cast iron or ceramic form. Of course, metal and glass should not be thrown away, but there is always a greater risk that the meat will not bake in places and burn. Therefore, during cooking, do not forget to turn it over for even baking.
3. Watch your temperature. 180-200 degrees is considered optimal for a chicken, the meat should be placed in an already preheated oven. For each kilogram of weight, it takes 40 minutes in the oven, so bake a one and a half kilogram carcass for 1 hour. Professional chefs determine the readiness of meat not by eye, but with a special thermometer, which is installed in the thickness of the fibers. The chicken is ready when the thermometer reads 85 degrees. If there is no device in the house, a toothpick will replace it: pierce the breast with it, and when you see the clear flowing juice, remove the form from the oven.
4. Don't forget about the grill! This is the easiest way 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 the crust. They should be greased on 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, because of which it will lose its tenderness.

The easiest golden-crust chicken recipe

This recipe is suitable even for a novice housewife, as it is infinitely simple and always works with no regrets. In addition, the list of ingredients for him is so small that you can use this recipe when nothing is ready, and guests suddenly appeared on the doorstep.

So, you need:

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

Preparation

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

Do 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 the meat. And the crust will turn out to be richly golden, crispy.

Turkish golden chicken

This is a recipe for a complete holiday dish, with meat and a side dish.

You will need:

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

Preparation

1. Rinse the chicken and rub with salt and pepper.
2. Place a sour apple inside the carcass.
3. Combine the sauce ingredients: mustard, lemon juice, garlic and sugar. Rub the meat with it.
4. Put the carcass in a mold, spread the diced vegetables mixed with herbs around.
5. Put in the oven, preheated to 200 degrees, bake for half an hour under the lid, and then without the lid until tender.

Breaded chicken

Correct breading is the secret to a truly golden crust on the poultry.

You will need:

• chicken carcass - it must be divided into 4 parts;
• bread crumbs - 1 glass;
• garlic - a tablespoon of chopped cloves (dry mixture can be used);
• 2 eggs;
• vegetable and sunflower oil - 50 g each

Preparation

1. Mix the breadcrumbs 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 bite in eggs and bread in a mixture of breadcrumbs and garlic.
3. Fry in a skillet until crusty - it will take 3 minutes on each side.
4. Transfer the meat to a mold, place a little butter on each piece.
5. Bake for 40 minutes, oven temperature - 200 degrees.

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

You are planning some kind of holiday, an important date, or you just decided with your beloved to arrange a dinner for two. And now you are already standing in the center of the kitchen, among the many plates, pots, pans and racking your brains to cook something so interesting and tasty to please your loved ones.

A chicken will come to your aid. Yes, it is she. What could be better than tasting a delicious, appetizing rosy chicken, exuding a delicate aroma of herbs and garlic. It only takes a little time to figure out the intricacies of how to cook chicken in the oven deliciously and quickly.

Chicken meat is by far the most affordable and widespread protein dietary food. The most useful is chicken meat cooked in the oven, since the use of fat is reduced to a minimum during the cooking process. And cooking in the oven itself does not require a lot of experience and special culinary knowledge. Everything is very simple - you just need to know a few secrets about how to cook chicken in the oven and I will, of course, share them with you. Soon you will be able to delight your loved ones with delicious and healthy chicken dishes.

Choosing a chicken for cooking in the oven

You came to the store with the firm intention of purchasing the best chicken for the most amazing dinner, but the range on display in the window is so great that your eyes run wild. How to choose the very best one, suitable for cooking in the oven?

To bake a chicken in the oven, it is best to choose carcasses of medium fatness, it is better to give preference to chilled - this meat is very tender and, since it avoided the fate of freezing, it retained the whole range of useful properties. You can tell fresh meat from old meat by its color and smell. It has a light, pinkish color with a subtle odor. The meat belonging to a "pensioner" or old chicken has a pungent smell and bluish color.

If you nevertheless bought old meat and decided to bake it in the oven, then pre-boil it until cooked, and put it in the oven so that it acquires a golden, appetizing crust.

Crisp - how to get it?

Crisp can be achieved in several ways:

1. The easiest way is to use the grill function, if your oven has one. Place the chicken pan in the oven as close to the grill as possible and turn it on.

2. You can use honey, it will give the carcass a golden hue and amazing taste.

3. The third method creates a crispy crust using salt. We take 1 kilogram of salt, distribute it evenly over the baking sheet, put chicken slices on top of it with the skin down, then send the baking sheet into the oven and bake until tender. If you choose this method, then remember that you cannot salt the chicken - it will take as much salt as needed and not a gram more.

It takes only 10 minutes to create a crispy crust using honey and grilling, so you first need to bring the meat to readiness, and only then deal with the crust.

Determine the readiness of chicken meat in the oven

You have chosen a recipe, meat, prepared it and now it is already in the oven and baked. But how do you know when the carcass is ready?

To determine the readiness of the meat, you must use a fork with long teeth. Opening the oven - make a puncture on the carcass in the breast area and in the thigh. If at the puncture site you see a flowing transparent juice without cloudy and reddish inclusions, then the chicken is ready, and if a reddish, cloudy juice appears in your eyes, then it needs more time to bake.

Recipes on how to cook chicken in the oven

There are several dozen different recipes on the topic of cooking chicken meat and they are very popular among housewives who delight their household with delicious dishes on weekdays and holidays. Let's take a look at some of them, and you will choose for yourself what you like.

1. Salted chicken

It is considered one of the simplest recipes. We wash the chicken with cold water and rub it with a mixture of salt and spices, if desired, it can be stuffed with garlic, after which we place it in a preheated oven. When the chicken begins to brown, lower the temperature and grease the carcass with vegetable or butter.

2. Chicken on the bottle

In my opinion, the chicken cooked in this way is the most delicious, since the meat turns out to be soft, juicy and at the same time covered with a delicious crispy crust on top - just an ideal dish.

The peculiarity of this recipe is that the chicken "sits" on the bottle during baking. To make the meat more appetizing, pour milk or a mixture of broth with spices into a bottle.

Ingredients:

Chicken - 1 pc.

Salt, black pepper

Garlic - a couple of cloves

Spices to taste

Bay leaf

Recipe:

Wash the carcass and rub the inside and outside with a mixture of salt, pepper, garlic and various spices. Leave the chicken to marinate from 2 hours to 2 days.

After the marinating is over, pour water (or milk, or a mixture of broth with spices) into a jar or bottle of milk to the top.

We put our chicken on the bottle, and put it on a baking sheet, into which, prudently, we poured water. After that, we send the entire structure to the oven - fry at the highest temperature for 20 minutes, after which we reduce the heat to medium value and leave it to bake for 40 minutes.

After removing the finished chicken from the oven, let it rest for 10 minutes, and proceed to cutting into small pieces.

3. Chicken baked in the oven halved recipe for a delicious dinner

Young chicken meat is taken, from which the entrails are previously removed, and divided into two halves along the ridge.

Salt, pepper and put the carcasses on a baking sheet greased with vegetable oil.

Then the chicken is sent to an oven preheated to 200 degrees for an hour.

After 50 minutes from the start of baking - rub the carcass with a couple of cloves of garlic, prudently passed through the garlic press - it will give the dish a unique taste and aroma.

4. Chicken baked in foilrecipe

The recipe is good because after cooking there is no need to wash the oven, unlike other methods.

Ingredients:

Chicken carcasses

Garlic

Apple - 3 pcs.

Foil for wrapping carcasses

Recipe:

Thoroughly rub the chicken with spices, after washing it in cold water. Then, stuff the chicken with minced garlic and sliced ​​apples. Pack the stuffed chicken tightly in foil and put on a baking sheet in a preheated oven for an hour and a half.

5. Whole baked chicken in the oven with potatoes and mayonnaise

Ingredients:

Several hams or chicken

Carrot

Potatoes

Mayonnaise

Pepper and salt to taste

Chicken recipe:

First, we prepare the products - we grate the carrots on a coarse grater, cut the onions into neat rings, the potatoes into strips, cut the chicken into pieces. In a 2 or 3 liter jar, lay out in layers - chicken, a little salt and pepper, a layer of potatoes, then onions, carrots and season everything with mayonnaise. We repeat the layers in this sequence until the jar is completely filled to the top. Put a piece of ham on top - we will use it to determine the degree of readiness of the dish.

We put the filled jar in a cold oven, set the temperature to 150 degrees and leave to simmer until tender. A tasty, juicy and tender dish is ready! Please go to the table.

6. Chicken baked in the oven with potatoes and spices

Ingredients for Oven Cooking Chicken:

Gutted chicken - 1 pc.

Lemon - 2 pcs.

Pepper, salt and garlic

Potatoes - 1 kg

Chicken broth - 1 tbsp

Spices - salt and sage
tomato to decorate the dish
Recipe for Cooking Whole Chicken in the Oven:

To begin with, we are preparing products for cooking. We cook chicken broth or, using "cubes" we make it. You rub the washed carcass with a mixture of salt and pepper.

Place the chicken on a baking sheet, breast down, pour 0.5 tbsp. chicken broth, prepared in advance, and lay on top with lemon wedges.

We put the baking sheet in the oven for half an hour, from time to time pouring the chicken with juice and broth, which is created during the frying process.

While the carcass is preparing, we, in vain, without wasting time, are engaged in potatoes - we cut well-washed and peeled tubers into 3 parts.

After half an hour, we take the chicken out of the oven, and surround it with potatoes on all sides, and sprinkle with finely chopped garlic and spices on top. Pour the rest of the broth into the bottom of the baking sheet, and send it back to the oven for an hour, after which you can start your meal.

My family loves chicken, so I cook it quite often. I always try to find new recipes, proven by people. A neighbor taught me how to cook stuffed chicken, and now I cook it, both on holidays and on weekdays.

We take a medium-sized chicken. It must be rinsed well and prepared for stuffing. We make incisions in the area of ​​the thighs and wings of the carcass, so that it is convenient to remove the skin from it. Gently push the hand under the chicken skin and remove it, being careful not to tear it. After separating the skin from the carcass, rinse the skin well and set it aside.

Separate the meat from the bones, and grind the resulting fillet in a food processor or scroll through a meat grinder. Pour vegetable oil into a preheated frying pan and fry the resulting minced chicken, pepper and salt it, stir constantly. While the minced meat is fried, twist the liver and heart from the chicken in a meat grinder, mix them with the minced chicken and simmer everything until fully cooked.

Then add green peas to the minced meat, mix everything well. We stuff the mixture into the chicken skin, carefully distributing it along the entire length. After that, sew the cuts with white thread and bake in the oven for twenty minutes. Before baking, grease the chicken

Step 1: Prepare the chicken for baking.

Defrost the chicken if necessary. To do this, remove it from the refrigerator and leave it at room temperature for several hours so that it thaws properly. In this case, it must be placed in a container, as it will drain. To speed up the process, the carcass can be placed in a bowl of cold water or use the power of the microwave oven in the "Defrost" mode. Then thoroughly wash the chicken both outside and inside. We remove all the remnants from cutting it. We clean from the remnants of small feathers. To do this, you can poke her a little over an open fire.

Step 2: Prepare the marinade.

We combine all the ingredients in one bowl: finely chopped garlic, dry mustard, table salt, ground red and black pepper, mayonnaise, juice of half a lemon. All this is thoroughly mixed until a homogeneous mass is obtained.

Step 3: Marinate the chicken.

To get a pleasant and aromatic taste in our chicken, it must be correctly marinated. To do this, it must be well lubricated with marinade, both outside and inside. Without leaving a single place without attention, so that the whole chicken carcass is covered with a homogeneous mass. Also, for flavor, you can additionally put it in a chicken 2-3 leaves bay leaf and a few slices of lemon. We transfer our chicken to a deep bowl and fill it with the rest of the marinade. Cover with a lid. If we do not have a suitable container, then we can use a plastic bag, which must be tied tightly, after placing the chicken there. We send our dish to a cool place. If it is summer outside and there is not a single cool place, then the chicken can be refrigerated on the bottom shelf away from the freezer.

Step 4: Bake the chicken.

Preheat the oven to temperature 180-200 degrees Celsius. Pre-grease the baking sheet with vegetable oil. We place the baking foil in the center, it should exceed the baking sheet in 2-3 times by size. Put the chicken with its back up in the center of the baking sheet. Wrap our chicken tightly with foil. It is imperative that the entire carcass is covered with foil to avoid scorching and premature browning. We will bake the bird for at least an hour and a half at a temperature of 180-200 degrees... The time for baking the chicken should correspond to its weight. The more weight, the longer we have to keep it in the oven. With a large poultry weight, the baking process can be increased up to three to four hours. After an hour and a half, unfold the foil and pierce the thickest part of the bird. A clear-looking juice should flow out. In this case, grease the chicken on top with sour cream or mayonnaise and send it back to the brazier. We let her brown and get a golden crust. If we have pink juice coming out of the carcass, it means that it is not completely ready yet, it should be wrapped back in foil and baked for at least half an hour. This is necessary so that we do not eat uncooked meat.

Step 5: Serve the rosy chicken.

You can decorate our chicken with potatoes, vegetables, herbs, which will also play the role of a side dish for meat. You can also complement the dish with various sauces to your liking. The food should be served on a large platter. And already directly during the meal, divide it into portions with a sharp knife with a long blade. Enjoy your meal!

A simple and quite convenient way. Doesn't require any special cooking skills. A distinctive feature of this recipe is the cooking time and the small participation of the direct person who cooks in it. Therefore, having put the chicken to cook, you can go about your business or prepare other dishes when it comes to the festive menu.

There is nowhere easier to bake whole chicken in the oven to get juicy, with a golden, crispy crust. To drive you crazy with your scent.

In fact, I know many housewives for whom such a dish is "aerobatics" of culinary art. Or the carcass eventually turns out to be gray-pale, or it burns, but inside it turns out to be raw.

You just need to know a few subtleties and stick to them when cooking. I will share them today.

The subtleties of cooking whole chicken in the oven

There are not so many secrets, you will easily remember them:

1. You need to choose the right carcass. Do not chase "natural products" from a private courtyard. This kind of chicken is more suitable for broth. In the oven, you will get one hundred percent a rubber bird. Also, it is better to choose chilled chicken, not freeze. Carcass weight is a maximum of one and a half kilos, everything that has grown more will be tough. When choosing, the color is important, without yellowness, blue, gray spots. The color should be pleasantly soft pink. If the carcass is unpacked, smell it, the smell should be meaty, without strangers.
2. Baking dishes should be evenly heated and keep the temperature well so that the chicken does not burn and form a beautiful, golden crust. Ceramic or cast iron meets these requirements. If you bake the carcass in something else, you will have to constantly turn it over.
3. The most pressing question is baking time. Usually an hour is enough, although everyone has different ovens. You need to get used to it. The cooking temperature is 180-200 degrees, not higher.
4. To get a good crust, after washing the carcass, be sure to blot it with paper towels. Do not forget to remove excess water inside too.
5. Do not forget to gut the carcass, free it from the remaining feathers. Pieces of skin are sometimes visible on the legs, they need to be removed. I usually trim the wings before baking.

Whole oven baked chicken with a crispy crust, step by step recipe with photo

The simplest and fastest recipe I know of. The minimum amount of ingredients, but the chicken is amazing. Sour cream can be replaced with mayonnaise, we just haven't eaten it for a long time.

We take:

• Chicken carcass - one and a half kilos
• Sour cream - two hundred grams
• Garlic - two cloves
• A mixture of peppers and salt

How to cook:

We wash the chicken carcass well under cold water from the inside and outside. Place on a board and pat dry with paper towels.

In a separate bowl, mix salt with pepper and crushed garlic, rub the chicken with the mixture and hide it in the refrigerator for two hours.

Over time, put the carcass on a baking sheet and grease it thickly with sour cream.

Cover the baking sheet with chicken with thick foil, squeeze tightly around the edges and put it in an oven heated to 180 degrees for forty minutes.

After forty minutes, remove the foil and leave the chicken to bake for the same amount. You can serve with any vegetables.

Chicken with potatoes in the oven

The potatoes in this recipe can be cooked as a separate dish. It is prepared separately, we combine it with chicken when serving. When cooking, I advise you to close the windows and doors more tightly, so as not to confuse the neighbors with aromas.

We will take:

• Kilo of potatoes
• Chicken carcass - one and a half kilos
• Half a head of garlic
• Three sprigs of rosemary
• Three sprigs of thyme
• Spices
• Five large spoons of sunflower oil
• Cooking salt

Cooking method:

Prepare the carcass, mix vegetable oil with curry, coriander, pepper and salt. We rub the chicken and leave for thirty minutes.

For now, let's get down to potatoes. If it is young, then it can be used directly with the peel, it is enough to wash and dry. We cut it into slices into 8 parts. Then sprinkle with curry, rosemary, marjoram, paprika, crushed garlic and salt, mix and sprinkle with oil.

Cover the baking sheet with parchment and lay out the potato wedges. We bake for about forty minutes at a temperature of two hundred degrees.

Iron the chicken on a baking sheet, put sprigs of rosemary and thyme inside, if you wish, you can have a whole lemon. We place in the oven for an hour twenty. Then we put the chicken on a dish and put potatoes around it.

Chicken stuffed with rice and prunes with a golden crust

Chicken is obtained with a smoky aftertaste due to prunes. Minced meat is eaten faster than the chicken itself.

We need:

• Chicken carcass for one and a half kilos
• Half a glass of rice
• A handful of prunes
• Three cloves of garlic
• Two large spoons of vegetable oil
• A large spoonful of mustard
• Half lemon
• A teaspoon of regular salt
• Pepper mix

Cooking principle:

Boil rice until half cooked in lightly salted water. Rinse the prunes, pour boiling water for three minutes and cut into small pieces. Mix with boiled rice and squeeze the garlic into it.

Wash the chicken carcass and blot, stuff and seal the cut with wooden skewers.

In a bowl, mix oil with mustard, salt, pepper and freshly squeezed juice of half a lemon. Lubricate the bird with this marinade, leave for half an hour in the refrigerator. Then bake on a baking sheet in the oven at two hundred degrees for about an hour.

Grilled chicken baked in the oven

Many have heard what raw materials are used for grilled chicken in supermarkets. Homemade chicken cooked in an oven with a grill will surprise your guests with the aroma of oriental spices and juicy taste.

We take:

• Chicken carcass - one and a half kilos
• Freshly squeezed lemon juice - two spoons
• Dried garlic - one teaspoon
• Cayenne pepper - one teaspoon
• Turmeric - a third of a teaspoon
• Cumin - a third of a teaspoon
• Coriander - a third of a teaspoon
• Mayonnaise - three large spoons
• Any vegetable oil - three large spoons

How to cook:

We free the carcass from the skin, rinse it under running cold water and pat it dry with a paper towel. With a sharp knife we ​​make crosswise cuts on the surface of the chicken.

We place the chicken in a deep bowl. In a bowl, mix spices, salt, lemon juice and oil. Rub the carcass thoroughly with the mixture. We cover the dishes with cling film and put them in the refrigerator for a day.

Preheat the oven to two hundred and fifty degrees, string the chicken on a spit and put a baking sheet down so that the fat drips into it. We fry like this for half an hour. We check for readiness with a knife; clear juice should appear from the incision.

Whole tobacco chicken in the oven

A Georgian dish that we love for its ease of preparation and excellent taste. It always turns out, it is eaten faster than other dishes.

We take:

• Chicken carcass for seven hundred grams
• One lemon
• Three large spoons of any vegetable oil
• Three cloves of garlic
• Cooking salt
• Freshly ground red and black pepper
• Greens

Cooking process:

Prepare the carcass as always, cut across the breastbone and open. Place the chicken on the board and press down on the joints several times to flatten the carcass.

Squeeze lemon juice into a small bowl, salt, add oil and rub our chicken, leave to marinate for half an hour.

Squeeze the garlic into another dish, grind pepper, salt and a little, a couple of tablespoons of warm water.

Lubricate the cast-iron mold with ghee, lay out the carcass and fill it with sauce. We put in an oven heated to 180 degrees for forty minutes. Do not forget to water the carcass with juice during baking. Then the chicken will be juicy.

Chicken on a bottle

The simplest recipe for a delicious chicken. It is baked evenly, the crust is golden. You can cook for a family dinner and for a big holiday.

We use:

• Chicken carcass per kilogram
• Three teaspoons of Provencal herbs
• Two tablespoons of vegetable oil
• The juice of half a lemon
• Cooking salt
• Pepper mix

Cooking principle:

We wash the carcass, wipe it dry. We mix vegetable oil, salt and seasonings, rub the chicken.

Prepare a glass bottle, fill it two-thirds with water, squeeze lemon juice and add a spoonful of Provencal herbs.

We put the carcass on the bottle and put all this pile up on a baking sheet in the oven. We bake an hour at two hundred degrees.

Chicken in the oven on a bed of salt

I was afraid to make such a dish for the first time, it seemed that the chicken would be terribly salty. But it turned out just delicious, and the crust is a feast for the eyes.

We need to take:

• Chicken carcass
• Kilo of coarse cooking salt
• Pepper mix
• Provencal herbs
• One lemon

Cooking process:

We wash and dry the carcass, rub with spices. The lemon should be washed well and tucked inside the chicken. Now we tie the legs and wings with a scourge.

Pour the entire packet of salt onto a baking sheet, level it and place the carcass on it. We bake at two hundred degrees for no more than an hour. You can check the readiness with a knife.

Chicken on an onion pillow with vegetables

It is very convenient to prepare such a dish, a side dish is immediately ready for the chicken, and even some kind, soaked in meat and onion spirit.

We will take:

• Chicken carcass for one and a half kilos
• Six potatoes
• Five large onions
• Large size carrots
• Half celery root
• Half a head of garlic
• Half a glass of vegetable oil
• Three teaspoons of regular salt
• A glass of cold water
• Greens
• Curry
• Pepper
• Coriander

Cooking process:

We prepare the chicken, in a bowl we mix two tablespoons of oil, a teaspoon of salt, seasonings. We rub the carcass with the mixture and leave it in the refrigerator for an hour.

Cut the vegetables into cubes and stew a little in salted water. Cover the baking sheet with parchment, spread the onion rings on it, covering the entire space. Put the chicken carcass in the middle and place vegetables around. Sprinkle with finely chopped garlic.

We bake an hour at two hundred degrees. Serve on a large platter with vegetables. Sprinkle with herbs on top.

Chicken baked with apples

We are all used to duck with apples, but chicken cooked this way is also delicious. Apples for the recipe I advise you to take sweet and sour. I always opt for Antonovka.

We take:

• Chicken carcass - one and a half kilos
• Three large apples
• Large onion
• Teaspoon of salt
• Pepper mix
• Provencal herbs

Cooking process:

We wash and dry the chicken, rub with salt and spices. Cut apples into thin slices, onions in half rings, stuff the carcass, fix the incision and tie the legs with a scourge.

We bake the chicken at 180 degrees for 1 hour 20 minutes.

Chicken in the sleeve

We need:

• Chicken carcass
• Three spoons of mayonnaise
• Orange
• Condiments
• Two cloves of garlic

Cooking process:

In a bowl, mix mayonnaise with salt and spices, squeeze the garlic there. We wash and dry the carcass. Place the orange slices inside. Lubricate with a mixture and pack in a sleeve.

We bake an hour at 180 degrees. You need to pierce the sleeve half an hour after baking.

Juicy chicken in foil

Cooking chicken for the first time or not confident in your abilities? Use this recipe. The chicken turns out to be especially juicy and is always baked. Due to the foil, it will languish with aromatic herbs and its readiness will leave no doubt. Then it just needs to be "gilded".

We will take:

• Chicken carcass - one and a half kilos
• One hundred grams of mayonnaise or low-fat sour cream
• Three cloves of garlic
• A teaspoon of table salt
• Turmeric
• Pepper mix
• Oregano
• Paprika
• Sprig of thyme

Cooking process:

We prepare the carcass. In a separate bowl, make the sauce, mix spices, crushed garlic and salt with mayonnaise. We rub the chicken inside and out.

We line a sheet of foil on a baking sheet, put the carcass and a sprig of thyme next to it, wrap it tightly and send it to the oven for forty minutes to cook at two hundred degrees. To get a crust, after forty minutes we unfold the foil and just bake the dish for twenty minutes. Serve with country style potatoes or rice.

Delicious baked chicken with mushrooms

Recipe from the series "two in one", immediately with a ready-made garnish. You can use any mushrooms, boiled in advance, you can even frozen. But the dish tastes best with fresh champignons or porcini mushrooms.

We take:

• One and a half kilo chicken carcass
• Three hundred grams of fresh champignons
• One turnip onion
• 70 grams of butter
• Three large spoons of lean oil
• A teaspoon of table salt
• Pepper mix
• A teaspoon of paprika
• Three cloves of garlic

Cooking method:

We wash the chicken carcass under running cold water and wipe it dry with a paper towel.

In a deep bowl, mix vegetable oil with spices and salt, crush a couple of cloves of garlic there, coat the carcass with the resulting sauce, place in a bowl with a lid and hide in the refrigerator for an hour.

Before cooking, champignons need to be soaked for half an hour in cold water, then washed, remove the skin and film around the legs. We cut them into thin slices. Onions - in quarters of rings. We heat the pan well over the highest heat, fry the mushrooms with onions and the remaining garlic. Cool down the filling.

Stuff the pickled chicken with mushroom filling, fasten the edges with wooden skewers. We spread the carcass on a baking sheet with foil, wrap it tightly and bake in the oven at two hundred degrees for forty minutes. Then we remove the foil and bake for twenty minutes, allowing the crust to fry.

Whole chicken with honey and mustard in the oven

An unusual and interesting taste is obtained from such a recipe. The honey chicken just disappears from the plate. Everyone is not indifferent to such a dish, and any novice hostess can cook it on the shoulder.

We take:

• Chicken carcass per kilogram of weight
• Three large spoons of honey
• Three cloves of garlic
• Three tablespoons of vegetable oil
• Two spoons of prepared mustard
• Two spoons of soy sauce

Cooking process:

In this version, the chicken can be cut across the sternum, or left intact. The washed and dried carcass must be marinated in the sauce. To do this, mix the butter, honey, soy sauce and crushed garlic.

With a special brush, coat the chicken inside and out with thick sauce. We put it in a deep dish, cover it tightly with a lid and hide it in the refrigerator for an hour.

We bake at two hundred degrees forty minutes. This chicken is delicious to serve with mashed potatoes and cabbage salad.

Chicken in adjika and sour cream sauce

Now it is rare to find that vigorous Soviet adjika in small jars, almost brown. Therefore, it is better to use your own homebrew. And then it is easier to regulate the taste of the dish.

We take:

• Chicken carcass per kilo weight
• One hundred grams of adjika
• One hundred grams of sour cream
• A teaspoon of regular salt
• Half a head of garlic
• Provencal herbs, oregano
• A bunch of fresh parsley
• Half a glass of rice
• One hundred grams of butter

Cooking process:

First of all, boil the rice until half cooked and put the butter in hot to melt. Mix well and leave to cool.

Rinse the chicken carcass thoroughly under running water and dry it dry. We crush two cloves of garlic in a crusher and mix with salt, grate the chicken and set aside for fifteen minutes.

Finely chop the parsley greens with a knife and add to the rice, send dry herbs there. Mix and fill the carcass, fix the incision with thread or toothpicks.

Chicken with potatoes in honey

A very simple recipe, more suitable for a family meal. This is when you want to diversify your family menu.

We take:

• Medium chicken
• Three medium-sized potatoes
• Two large spoons of liquid honey
• Turmeric
• Oregano
• Pepper mix
• A teaspoon of salt

Cooking principle:

We wash and dry the carcass. We mix salt and spices with honey, rub the bird and leave for a couple of hours to absorb all the aromas of spices.

Cut the potatoes into slices, fill the carcass and place in a baking bag. We stand in the oven at a temperature of two hundred degrees for forty minutes.

Dear guests, please share your recipes in the comments, if not a pity. And I'm waiting for a visit.