It’s easier to bake a 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. Either the carcass ends up gray-pale, or it burns, but inside it turns out raw.

You need to know just 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 can easily remember them:

1. You need to choose the right carcass. Do not chase "natural products" from a private courtyard. This chicken is more suitable for broth. In the oven, you will absolutely get a rubber bird. Also, it is better to choose chilled chicken, not freezing. The weight of the carcass 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 a pleasant soft pink. If the carcass is unpackaged, smell it, the smell should be meaty, without strangers.
2. Roasting utensils should be evenly heated and keep the temperature well so that the chicken does not burn and a beautiful, golden crust forms. Ceramics or cast iron meet such requirements. If you bake the carcass in something else, you will have to constantly turn it over.
3. The most pressing issue is the baking time. Usually an hour is enough, although everyone's ovens are different. Need to get used to it. Cooking temperature 180-200 degrees, not higher.
4. To get a good crust, after washing the carcass, you must definitely blot it with paper napkins. Don't 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 quick recipe of all known to me. The minimum number of ingredients, but the chicken is amazing. Sour cream can be replaced with mayonnaise, we just don’t eat it for a long time.

We take:

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

How to cook:

Rinse the chicken carcass well under cold water inside and out. 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.

After the lapse of time, put the carcass on a baking sheet and grease with thick sour cream.

We cover the baking sheet with chicken with thick foil, tightly squeeze 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

Potatoes in this recipe can be cooked in a separate dish. It is prepared separately, we will combine it with the chicken when serving. When cooking, I advise you to close the windows and doors more tightly so as not to embarrass 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
• Salt

Cooking method:

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

While we're on potatoes. If it is young, then you can use it directly with the peel, just wash and dry it. We cut it into slices into 8 parts. Then sprinkle with curry, rosemary, marjoram, paprika, crushed garlic and salt, mix and sprinkle with oil.

Line a baking sheet with parchment paper and lay out the potato wedges. Bake for forty minutes at a temperature of two hundred degrees.

Put the chicken on a baking sheet, put sprigs of rosemary and thyme inside, if desired, you can use a whole lemon. Place in the oven for twenty hours. Then we put the chicken on a dish and put potatoes around it.

Chicken stuffed with rice and prunes with a golden crust

The chicken is obtained with a smack of smoked meat due to prunes. Minced meat is eaten faster than the chicken itself.

We need:

• One and a half kilo chicken carcass
• Half cup of rice
• handful of prunes
• Three cloves of garlic
• Two large spoons of vegetable oil
• Large spoonful of mustard
• half a 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 garlic into it.

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

In a bowl, mix the 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 under running cold water and blot dry with a paper towel. With a sharp knife, make criss-cross cuts on the surface of the chicken.

Place the chicken in a deep bowl. In a bowl, mix spices, salt, lemon juice and oil. Rub the carcass well with the mixture. Cover the dish with cling film and put in the refrigerator for a day.

We preheat the oven to two hundred and fifty degrees, string the chicken on a skewer and put a baking sheet down so that the fat flows into it. We fry it for half an hour. We check for readiness with a knife, transparent 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, eaten faster than other dishes.

We take:

• Chicken carcass seven hundred grams
• one lemon
• Three large spoons of any vegetable oil
• Three garlic cloves
• Salt
• Freshly ground red and black pepper
• Greens

Cooking process:

Prepare the carcass as always, cut along the sternum and open. Put the chicken on the board and press on the joints several times so that the carcass becomes flat.

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

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

Lubricate the cast-iron form with melted butter, lay out the carcass and pour the 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 delicious chicken. It bakes evenly and 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 Provence herbs
• two spoons vegetable oil
• Juice of half a lemon
• Salt
• Pepper mix

Cooking principle:

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

Let's prepare a glass bottle, fill two-thirds with water, squeeze the lemon juice and add a spoonful of Provence herbs.

We put a carcass on the bottle and put all this pile on a baking sheet in the oven. Bake for 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 salted. But it turned out just delicious, and the crust is a feast for the eyes.

We need to take:

• Chicken carcass
• Kilo coarse salt
• Pepper mix
• Provencal herbs
• one lemon

Cooking process:

We wash the carcass and dry it, rub it with spices. Lemon should be washed well and put inside the chicken. Now we tie the legs and wings with a whip.

Pour the whole package 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 cook such a dish, a side dish is immediately ready for the chicken, and even some, soaked in meat and onion spirit.

We will take:

• One and a half kilo chicken carcass
• six potatoes
• Five large bulbs
• Large sized carrots
• Half a stalk of celery
• Half head of garlic
• Half glass of vegetable oil
• Three teaspoons of regular salt
• 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. Rub the carcass with the mixture and leave for an hour in the refrigerator.

We cut the vegetables into cubes and stew a little in salted water. We cover the baking sheet with parchment, put onion rings on it, covering the entire space. In the middle we put the chicken carcass and place the vegetables around. Sprinkle with finely chopped garlic.

Bake for 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 in this way also turns out to be delicious. I advise you to take sweet and sour apples for the recipe. I always opt for Antonovka.

We take:

• Chicken carcass - one and a half kilos
• Three large apples
• big bulb
• a teaspoon of salt
• Pepper mix
• Provencal herbs

Cooking process:

Wash and dry the chicken, rub with salt and spices. We cut the apples into thin slices, the onion into half rings, stuff the carcass, fix the cut and tie the legs with a string.

Bake the chicken at 180 degrees for 1 hour and 20 minutes.

Chicken up your 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 the carcass and dry it. 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 especially juicy and is always baked. Due to the foil, it will languish with fragrant 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 garlic cloves
• 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. 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. You can serve it with rustic potatoes or rice.

Delicious baked chicken with mushrooms

Recipe from the "two in one" series, immediately with a ready-made side dish. You can use any mushrooms, pre-boiled, you can even frozen. But the most delicious dish is obtained with fresh champignons, or legs of porcini mushrooms.

We take:

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

Cooking method:

Rinse the chicken carcass under running cold water and wipe 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 for an hour in the refrigerator.

Mushrooms before cooking should be soaked for half an hour in cold water, then wash, remove the skin and film around the legs. We cut them into thin slices. Onions - quarters of rings. We heat the pan well over the highest heat, fry the mushrooms with onions and the remaining garlic. We cool the filling.

We stuff the marinated 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. After 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.

We take:

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

Cooking process:

In this version, the chicken can be cut along the sternum, you can leave it whole. The washed and dried carcass should be marinated in the sauce. To do this, mix oil, 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 bowl, cover tightly with a lid and hide in the refrigerator for an hour.

Bake at two hundred degrees for forty minutes. This chicken is delicious served 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. Yes, and adjusting the taste of the dish is then easier.

We take:

• Chicken carcass per kilo
• One hundred grams of adjika
• One hundred grams of sour cream
• A teaspoon of regular salt
• Half a head of garlic
• Provence herbs, oregano
• Bunch of fresh parsley
• Half cup of rice
• One hundred grams butter

Cooking process:

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

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

Finely chop the parsley with a knife and add to the rice, we will also send dry herbs there. Mix and fill the carcass, fix the cut with a 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 the family menu.

We take:

• Medium chicken carcass
• Three small potatoes
• Two large spoons of liquid honey
• Turmeric
• oregano
• Pepper mix
• A teaspoon of salt

Cooking principle:

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

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

Dear guests, please share your recipes in the comments, if you don't mind. And I look forward to visiting.

But also for its delicious crispy crust. However, not everyone gets it in a conventional oven. Although in fact it is quite simple, you just need to know some tricks.

And today the site will tell you how to cook chicken with a delicious crust, without using any special miracles of modern technology for this.

Grilled chicken on the grate

In order for the chicken crust to crunch, the carcass does not need to be placed on a baking sheet - the less it comes into contact with the fat flowing from it, the better the result. Try to cook a bird according to our recipe and you will see that grilling in the oven is not the most important thing.

Ingredients:

• Chicken - 1 pc. (carcass for 1.7-2 kg),
• Vegetable oil - 2-3 teaspoons,
• Garlic - 4-6 cloves,
• Salt, ground black pepper - to taste.

Ingredients:

• Chicken - 1 pc. (carcass no more than 1.5 kg),
• Garlic - 5 cloves,
• Mayonnaise - 2-3 tbsp. spoons,
• Salt, coarse black pepper - to taste,
• A mixture of dry herbs (oregano, marjoram, thyme, dill) - 3 teaspoons,
• Red wine (any, except Isabella) - 100 ml,
• Glass beer bottle with a capacity of 0.5 liters - 1 pc.

Cooking:

Mix the garlic passed through the press, 2 teaspoons of dried herbs and mayonnaise, rub the chicken thoroughly with this mixture. Put it in a tight bag, tie it up and put it in the refrigerator for 3-4 hours. You can use a special marinating bowl.

Pour 1 teaspoon of dried herbs into a beer bottle thoroughly washed from labels and pour wine, shake to mix everything, and add warm water so that the liquid occupies 3/4 of the volume. Remove the chicken from the bag, wrap the carcass with foil so that the bottom hole on the bird remains open, and place it on the bottle.

Place a baking sheet with a small amount of water poured into it at the very bottom of the oven, put a bottle of chicken on it, and only after that turn on the oven at 220 degrees.

Cook the bird for an hour, then take it out, quickly but carefully remove the foil and put the carcass back, reducing the temperature to 200 degrees. Bake until dark golden brown.

Advice from the site: instead of wine and water to fill the bottle, you can use dark beer or just regular warm water in the same proportion. However, you still need to put the spices in the liquid.

In addition, the chicken can be baked without foil, in this case, tie her legs and wings with cooking twine or white cotton thread and before putting it in the oven, remove the marinade from it with a napkin, otherwise it will burn. And it is better to increase the marinating time to 6-8 hours.

If you are not using foil, then cook the chicken for 20 minutes at a temperature of 220 degrees, then reduce the heat to 200 and bake for another 45-50 minutes.

Grilled chicken on a spit

Crispy chicken in the oven

If your oven does have a grill and a spit, it makes it much easier to cook chicken with a delicious crispy crust. However, there are some little secrets here too.

Ingredients:

• Chicken - 1 pc. (carcass for 1.5-1.7 kg),
• Water - 4 tbsp. spoons,
• Sugar - 2 tbsp. spoons,
• Salt, ground black pepper (or seasoning for chicken) - to taste.

Cooking:

Wash the chicken, pat dry with paper towels and rub salt and pepper or seasoning into it. Wrap it in foil and put it in the refrigerator for several hours, and preferably at night - the more the carcass is marinated, the tastier it will turn out.

Then take out the bird, remove the foil. Dissolve the sugar in warm water and rub the chicken thoroughly with this syrup. String her on a skewer, fasten, tie her paws and wings with culinary twine (or plain white cotton thread). This is necessary so that these parts do not burn.

Place the spit in the oven, place a baking sheet under it to collect fat with water poured into it. Turn on the “grill” and “spit” modes, bake the chicken for 1 hour 10 minutes, then pierce it with a knife - if light juice stands out, then it is ready. If the crust is not quite golden and crispy (this happens when you cook defrosted chicken), increase the cooking time.

Advice from the site: serve the grilled chicken immediately and do not cover it with anything, otherwise the crust will soften and your efforts will be in vain.

Marinade and dip options for grilled chicken

We told you the technical methods of cooking grilled chicken - this is a grill, a bottle and a skewer. Now let's talk about marinade options, which also help to get a delicious crisp. The number of products and the baking time in these recipes are indicated for a chicken weighing about 1.5 kg.

Mustard-honey coating

Crispy chicken in the oven

Ingredients:

• Liquid honey - 50 ml,
• Mustard "Russian" - 3 teaspoons with a slide,
• Salt, ground black pepper - to taste,
• Vegetable oil - 3 teaspoons.

Cooking:

Wash the chicken, mix mustard, vegetable oil, salt and pepper in a bowl. Rub the carcass with this mixture and leave it for 3-4 hours in a container with a lid. You can marinate longer, in which case immediately put it in the refrigerator.

Cook the chicken in the oven (on a grill, on a bottle or on a skewer) for 40 minutes (at a temperature of first 230, and then 200 degrees), then remove and coat the carcass with liquid honey on all sides. Bake until golden brown.

Oil dressing with herbs

Crispy chicken in the oven

Ingredients:

• Olive oil - 2 tbsp. spoons,
• Dried parsley - 0.5 tsp,
• Dried marjoram - 0.5 tsp,
• Dried thyme - 0.5 tsp,
• Red ground sweet pepper - 1 teaspoon,
• Nutmeg - on the tip of a knife,
• Salt - to taste.

Cooking:

Rub the chicken with salt and brush olive oil, then carefully rub the ground red pepper and nutmeg into the carcass, sprinkle it with parsley, thyme and marjoram, pat so that they stick.

Let stand for 5-10 minutes so that the dry herbs are saturated with oil, and bake the bird in any of the above ways, but best of all - on a bottle under foil (40 minutes in foil, then - until a crust forms). Cooking time on a spit and on a wire rack - 50-55 minutes. The temperature depends on the cooking method and is indicated in the main recipes.

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

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

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

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

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

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

Crispy Salted Chicken

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

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

Baked chicken with lemon

Ingredients:
1 chicken
1 lemon

3 teaspoons mustard,
3 teaspoons adjika,
1 teaspoon sugar

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

Baked chicken in honey glaze

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

Cooking:

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

spicy chicken wings marinated in soy sauce

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

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

Chicken in orange glaze with a crispy crust

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

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

Baked Chicken in Lemon Garlic Marinade

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

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

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

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 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 perfect delicate taste meat. And the crust will turn out richly golden, crispy.

Turkish golden chicken

This recipe is complete holiday dish, with meat and garnish 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.

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!

Usually, before baking the chicken in the oven, the carcass is pre-cut into portions. But as practice shows, it is absolutely not necessary to do this. No less tasty is the whole chicken in the oven - with a crispy crust and tender meat it can become a real decoration of the table. By the way, you can cook a bird this way different ways. To achieve the desired result, special bags, sleeves, food foil and even ordinary bottles are often used for baking. Each of these options is worth considering in more detail.

To make it really delicious chicken in the oven whole with a crispy crust, you can try baking it in a special bag. Today it is easy to buy in any store. Such bags are made of special materials, which even at very high temperatures do not interact with the products inside.

For baking in them you may need:

• 1 chicken carcass weighing no more than 1.3 kilograms;
• 55 grams of butter;
• 5 grams of salt;
• 15 grams of spices (just for chicken);
• 3 grams of black pepper.

How to use all this to bake a bird:

1. Wash the carcass and gut. After that, inspect it carefully for the possible presence of feathers.
2. Prepare marinade. To do this, the first step is to melt the butter in a saucepan. Then add the rest of the ingredients to it and mix it all until smooth.
3. Grate the carcass with the prepared mass on all sides (inside and out).
4. Send it to the refrigerator for at least 1 hour.
5. After the time has elapsed, take out the chicken and put it in a bag, after tying the legs. Tie it or secure it with a special clip.
6. Place the bag on a baking sheet and put in the oven, already preheated to 175 degrees. It will take no more than 1 hour to bake.

To make the bird's crust ruddy and crispy, 15 minutes before the end of the package, you need to break it.

Unusual bottle recipe

Even in Soviet times, housewives loved to bake chicken in the oven on a bottle.

To repeat this recipe, you will need the following products:

• 1 large chicken (about 2 kilograms);
• 50 grams of sour cream;
• salt;
• 3 cloves of garlic;
• pepper;
• spices (dry dill, paprika, curry, turmeric, chili).

In this case, the process must be carried out in stages:

1. Wash and dry the carcass.
2. Grate it with salt, spices, pepper and garlic squeezed through a press.
3. Wrap the processed chicken in cling film and refrigerate for several hours (even overnight).
4. Take a low glass bottle (it should fit in the oven in height), pour water into it and place it in a pan.
5. Carefully place the chicken carcass on the bottle. Cover the neck with skin. Pour a glass of water into the bottom of the pan.
6. Coat the carcass with sour cream.
7. Place the skillet with the chicken on the rack at the bottom of the oven.
8. Bake 45 - 75 minutes. The time will depend on the size of the carcass. Rotate the pan 90 degrees every 15 minutes to ensure the chicken cooks evenly.

The readiness of the meat is checked by the usual piercing. The juice that comes out should be clear.

How to cook up your sleeve

Instead of a package, many housewives often use a special sleeve for baking. It is a roll of film, soldered along the edges along. Before starting work, you only need to cut off a piece of the desired length and fix it on the sides with clamps. Baked chicken cooked in a sleeve also turns out juicy and fragrant. Everything here will depend on the chosen recipe.

For example, you can use the following ingredients:

• 1 chicken;
• salt;
• 30 milliliters of any vegetable oil;
• 1 lemon;
• 5 cloves of garlic;
• ground pepper.

Poultry roasting must be carried out in the following order:

1. Wash the carcass thoroughly and dry with a napkin.
2. Cut off a part of the sleeve from the roll and tie it on one side in a knot. The segment should be slightly longer than the chicken carcass.
3. Lemon cut into slices. Several pieces can be immediately put into the sleeve.
4. Rub the chicken with salt and pepper and brush with oil.
5. Put it in your sleeve. Put the rest of the lemon and garlic, cut into thin slices, on top.
6. Fasten the sleeve on the other side with a clamp and place it on a baking sheet (necessarily cold). Poke holes around the perimeter with a knife or fork to allow steam to escape.
7. Send the baking sheet to the oven for 60 minutes, preheating it to 220 degrees.

The result is a wonderful tender chicken with a golden crust and lemon flavor.

Whole chicken in the oven with a crispy crust in foil

No less tasty is also chicken in foil. Moreover, to obtain the perfect taste of meat, it is not necessary to use any special seasonings or spices.

It is enough to have the following mandatory products available:

• 1 chicken;
• 3 grams of black pepper;
• 10 grams of salt;
• Bay leaf.

The method of preparing such a dish partly resembles the previous options:

1. First you need to rinse and dry the carcass thoroughly.
2. Rub it with a mixture of salt and pepper. Inside you can put a leaf of laurel.
3. Take two sheets of foil. Put one from below, carefully wrap the edges, imitating a plate and place the carcass on it.
4. Cover the chicken with a second sheet and twist the edges tightly.
5. Preheat the oven to 200 degrees.
6. Place the bundle on a wire rack and bake for an hour and a half.
7. 10-15 minutes before the end of processing, remove the top sheet and wait until the chicken is browned.

During heat treatment, the carcass loses juice and part of the fat, and the resulting broth accumulates in the lower piece of foil. If desired, it can be used as a fragrant gravy for potatoes or boiled pasta.

With potato

By the way, when baking meat, the side dish does not have to be cooked separately. This can be done at the same time. The result is an excellent chicken and potatoes. Making such a dish will not be difficult.

You will need an almost standard set of ingredients:

• 1 chicken carcass;
• 1 kilogram of potatoes;
• a couple of tablespoons of mayonnaise;
• salt;
• 4 cloves of garlic;
• pepper;
• 5 - 10 grams of dry spices.

Cooking chicken with potatoes is not at all difficult:

1. Gut, rinse and dry the carcass thoroughly.
2. Chop the peeled garlic into slices and stuff the chicken with it.
3. Grate it with pepper, spices and sprinkle with salt.
4. Coat the workpiece with mayonnaise and place on a baking sheet.
5. Cut peeled potatoes large pieces and impose them around the perimeter of the processed chicken carcass.
6. Preheat the oven to 180 degrees.
7. Put a baking sheet in it and bake the meat for at least one hour.

Like this, without special efforts, it turns out tender, fragrant and unusually tasty chicken with a side dish.

Cooking Classic Grilled Chicken

At one time, grilled chicken was very popular among the people. It was prepared in almost all cafes, restaurants and even small fast food outlets. Many even tried to make such a dish at home. By the way, it's not that hard.

For work you will need:

• chicken carcass weighing 1 kilogram;
• 10 grams of salt;
• 75 grams of sour cream;
• pepper;
• 4 cloves of garlic;
• 3 tablespoons of prepared mustard;
• fresh greens.

For the preparation of such a bird, it is desirable to have a skewer. With it, baking can be carried out more evenly. In extreme cases, a regular grill will do.

Necessary:

1. Gut the chicken and rinse. Make cuts on the sides of the carcass and hide the wings in them (so as not to burn).
2. Finely chop the garlic, and then mix it with sour cream and mustard.
3. Coat the chicken with the prepared marinade and leave for a couple of hours.
4. Preheat the oven to 200 degrees. In this case, immediately set the "grill" mode. If not, then you need to immediately turn on the lower and upper heating.
5. Put the carcass on the spit and strengthen it inside the chamber. Place a baking sheet with water on the bottom - fat will gradually drain from it.
6. It takes about an hour and a half to cook, periodically turning the spit. After 60 - 70 minutes, you can do a readiness test by piercing the meat in different places. As soon as the juice becomes colorless, the chicken can be taken out of the oven and placed on a dish.

Boiled pasta (preferably spaghetti) or fresh vegetable salad are suitable as a side dish.

Under the influence of hot salt vapors, a beautiful golden crust forms very quickly on the surface of the carcass. Thanks to this, the juice remains inside, which makes the meat more tender and soft.

This original method has been known for a long time. But few people have tried to repeat it at home. For classic recipe in addition to chicken, only salt is required. But there are other options as well.

For example, you can take:

• 1 chicken (no more than 1.5 kilograms);
• 1 lemon;
• 0.5 kilograms of coarse salt;
• 10 grams of any dried aromatic herbs (oregano, basil or thyme).

Preparing baked chicken is very simple:

1. Dry the washed and gutted carcass well with a napkin.
2. Put a whole lemon inside. During roasting, it will give the meat its flavor.
3. Sprinkle salt on a baking sheet and smooth out.
4. Lay the prepared bird on top.
5. Preheat the oven to 195 degrees.
6. Put the chicken in it and bake for an hour.

Surprisingly, the meat does not absorb excess salt. At the same time, it bakes well and is very soft.