Preparing a very appetizing and satisfying dish - chicken in the oven - will not take much time, and the result of the housewife’s efforts will definitely be appreciated. You can always decorate a holiday table with this dish, or simply prepare it for a simple family dinner.

For roasting a whole carcass, experienced chefs recommend using chilled meat. Deep-frozen carcasses are not suitable for cooking.

They turn out less juicy and not as tasty compared to chicken that has never been in the freezer. First you need to thoroughly gut the carcass, clean it of everything unnecessary, and prepare the right marinade.

The juiciness of the dish and the bright, rich chicken taste will depend on it. Housewives who often delight their home with baked chicken advise keeping it in the marinade for a couple of hours in the refrigerator.

Before cooking chicken in the oven for the first time, the question will definitely arise: how long will it take to get a flavorful dish. The time will primarily depend on the size of the selected carcass.

If this is a young chicken, then it can be completely baked in 45-50 minutes. If the carcass is large enough, weighing 2 kg, then it will take more than 1 hour to cook.

On average, baking time fluctuates around 1 hour. The cooking temperature for this dish ranges from 180 to 200ºС. Experienced housewives recommend: first preheat the oven to 200 ºС, then reduce the temperature to 180 ºС.

Bake the carcass at this temperature until cooked. And for the last 5 minutes of cooking, increase the baking temperature. This method will allow the dish to retain its juicy taste and at the same time brown beautifully.

The best marinades for chicken

Chicken, soaked in a delicious marinade before cooking, will not leave anyone indifferent. The different ingredients included in the marinating sauce give the meat a subtle, refined taste.

Sweet marinade with mustard flavor

• flower honey – 110 g;
• grain mustard – 90 ml;
• small lime or lemon – 1 piece;
• oil “Oleina” – 30 ml;
• several garlic cloves;
• a pinch of salt.

Cooking time: 3 hours.

Calorie content 100 g: 70 kcal.

To prepare, separate the lemon pulp from the fragrant zest, which must be cut into thin bars. Squeeze the juice from the pulp and pour it into a container with mustard. Add oil, crushed garlic cloves. Marinate the chicken carcass for several hours. Occasionally brush the poultry with this sauce while roasting.

Yogurt marinade

• unsweetened yogurt – 90 ml;
• lemon juice;
• seasoning for chicken curry - on the tip of a knife;
• spicy turmeric to taste;
• a pinch of salt.

Cooking time: 12 hours.

Calorie content 100 g: 60 kcal.

In a separate container, mix all the ingredients. Marinate the bird for at least 12 hours. It is very convenient to marinate the chicken overnight, and in the morning all you have to do is bake this delicious dish.

"Wine Holiday"

• dessert wine, preferably red – 220 ml;
• sweet prunes – 100 g;
• small-sized bulb;
• a pinch of salt.

Cooking time: 5 hours.

Calorie content 100 g: 60 kcal.

This marinade will give baked chicken a delicious, slightly sweet taste. To make it, cut the onion and prunes into rings. Pour the prepared foods into a container with wine. Marinate the chicken for at least 4 hours in the refrigerator.

Citrus marinade

• fresh flower honey – 100 g;
• oranges – 4 pcs;
• oil “Oleina” – 30 ml;
• curry - to the hostess's taste;
• a pinch of salt.

Cooking time: 12 hours.

Calorie content 100 g: 60 kcal.

Chicken soaked in this marinade will delight you with subtle notes of sweet orange. First, squeeze the juice from 3 oranges. And cut one fruit into thin, even rings.

Pour the juice over the chicken carcass, marinate it in the juice for half an hour. Combine the remaining ingredients and coat the chicken well with them. Refrigerate until baking, 2 hours.

How to deliciously bake a whole chicken in the oven

• chilled chicken – 1.5 kg;
• small onions – 2 pcs;
• ground pepper - to taste;
• salt on the tip of a knife.

Baking time: 1 hour 15 minutes.

Calorie content 100 g: 180 kcal.

Chicken pre-marinated with onions turns out juicy and appetizing. To prepare it, cut the onion into thin rings.

Lightly salt the carcass and combine with onions. Let the ingredients combine. The onion will transfer its juice to the chicken within a few hours. If you bake a dish only by combining chicken and onions, it will lose its originality.

It is recommended to prepare this dish in foil. Otherwise, it will lose its juiciness and the onion rings will burn. 5 minutes before the end of cooking, remove the chicken from the oven and cut the foil crosswise.

Then return the bird to the oven. Experienced housewives advise salting chicken only at the very end of cooking. This will be explained by the fact that during baking the chicken absorbs unnecessary salt. You can experiment: add a little salt to the marinade, and at the very end, add more salt to the dish if it turns out to be under-salted.

How to properly bake a whole chicken in the oven in foil

• chilled chicken – 1.5 kg;
• low fat sour cream – 9 tbsp. l;
• curry – 2 tsp;
• several garlic cloves;
• salt – 2 tsp;
• pepper to taste.

Baking time: 1 hour 40 minutes.

Calorie content 100 g: 180 kcal.

To properly bake a chicken, you need to thoroughly wash the carcass, wipe off any remaining moisture with a towel and rub with fine salt and pepper. In a separate container, add curry and finely chopped garlic cloves to the sour cream. Lubricate the bird with sauce, be sure to pour a little marinade inside the carcass itself.

Place foil on a baking sheet. Wrap the prepared chicken in it. To prevent the foil from tearing during cooking, you can use a double layer of it.

Half an hour before the end, remove the chicken, carefully cut it or unscrew the edges of the foil, and leave the dish to finish baking. A delicious, aromatic crust with a subtle sour cream flavor forms over the entire surface of the chicken.

How to bake a whole chicken in the oven with potatoes in the sleeve

• chilled chicken carcass – 1.5 kg;
• potatoes – 9 pcs;
• large onion;
• low fat sour cream – 8 tbsp. l;
• light mayonnaise “Sloboda” – 3 tbsp. l;
• curry – 2 tsp;
• salt - to your taste.

Baking time: 1 hour 30 minutes.

Calorie content 100 g: 180 kcal.

In addition to the aromatic chicken meat, this recipe is very tasty when cooking new potatoes. It is completely saturated with chicken aroma, and is usually liked by everyone who has tried the dish, without exception.

Wash the chicken under cold water and dry it well. You need to make an even cut on the breast. Rub the chicken with salt and spices. Mix mayonnaise and sour cream in a bowl, apply half of the resulting mixture to the chicken, and put it in the refrigerator to marinate.

Peel the onions and potatoes. Cut the onion into even half rings and the potatoes into small pieces. Mix vegetables in a bowl. Salt and season them. Add the rest of the sauce to the vegetables.

Place the bird, back side down, in the roasting sleeve. Place vegetables inside. Cook the dish for one and a half hours. Then remove from the oven, cut the sleeve with scissors and transfer the delicious-smelling dish to a beautiful plate.

Whole chicken baked in the oven with apples

• chilled carcass – 1.7 kg;
• sour apples – 250 g;
• dried prunes – 150 g;
• garlic cloves – 3 pcs;
• fresh flower honey – 30 ml;
• small lemon;
• whiskey – 100 ml;
• salt to your taste.

Baking time: 1 hour 10 minutes.

Calorie content 100 g: 180 kcal.

Chicken with apples is very easy to prepare. The dish looks very festive; you can easily surprise guests invited to your home with it. To bake chicken with apples, first prepare the filling. Apples are peeled and cut into slices.

Then prunes are added to them and whiskey is poured in. Then the chicken carcass is prepared, it is rubbed with salt, the breast is cut and the filling is laid out.

In a separate container, mix honey with seasonings. If the honey mixture turns out to be thick enough, then it is diluted with olive oil. Rub the resulting mixture onto the bird. Bake the chicken for 1 hour at a temperature not lower than 200°C. This recipe is very simple, and the dish turns out amazingly tasty.

1. You can stuff chicken not only with potatoes or apples, but also with any other vegetables that the hostess and her guests like. For example, corn, carrots, beans or mushrooms.
2. You can cook different chicken parts in a similar way. It is important to consider that their baking time will change.
3. Spices and seasonings are added to taste. You can use mint, dried basil, granulated garlic.
4. You can add a spoonful of tomato paste or a little mustard to the sour cream-mayonnaise marinade for taste. This sauce will be more flavorful and original.

There is an opinion that a person who loves to cook will definitely have his own signature recipe for the most delicious and juicy chicken in the oven. If not, you should pay attention to the above recipes.

Another recipe for cooking delicious chicken in the oven is in the next video.

Chicken baked whole in the oven with a golden crispy crust, and even aromatic and juicy - what could be better for a holiday dinner or any celebration? The recipe below will help you prepare such a delicacy yourself in your kitchen.

How to cook a whole chicken in the oven with a crispy skin - recipe

Ingredients:

• chicken carcass – 1.5-2 kg;
• sunflower oil without aroma – 45 ml;
• garlic cloves – 4-5 pcs.;
• dried basil – 5 g;
• ground black pepper – 10 g;
• ground red sweet paprika – 20 g;
• coarse salt – 30 g.

Preparation

To bake chicken in the oven with a golden crust, and also to make it aromatic, soft and juicy, the bird must be marinated first. To do this, wash the chicken carcass and dry it, blotting it with a paper towel or napkins. Now pour sunflower or olive oil without aroma into a separate bowl and add dried basil herb, ground black pepper and sweet paprika, salt and garlic cloves pressed through a press. Rub the chicken inside and out with the resulting spicy mixture and place it in a bag or a suitable small container with a lid. We place the workpiece on the refrigerator shelf for several hours or better yet for a day, turning it over to another side from time to time.

The marinated chicken carcass can be baked in the oven on a classic baking sheet, in a container suitable for baking, or in foil or a sleeve. Whatever method you choose, in any case it will turn out incredibly tasty and appetizing, but each of them has its own nuances.

taken from: http://herringinfurs.blogspot.ru/2012/08/blog-post_15.html

Of course, many of my readers are sophisticated, exceptionally erudite bloggers (or simply very experienced, talented cooks with experience). For them, there will probably be little new in this post. But I also have a whole army of readers—young housewives, novice cooks, or simply those for whom cooking is not their main hobby. This post is more for them. So, a treatise on how to fry a fat capon and bake a broiler chicken in the oven!

It seems to me that for any cook it is important not only to be able to cook delicious dishes and master basic culinary technologies, but also to be able to plan this entire process: what ingredients should you always have in the refrigerator and pantry, what and where is best to buy, how to plan the menu for the next few days, what and when to buy, defrost or marinate, what part of the work can be done in advance, how to eat varied, interesting, and at the same time not be too busy in the kitchen. Over time, we all develop a certain “everyday culinary repertoire” with which we feel cozy and comfortable. These are, basically, simple dishes that do not require a lot of active time, without “problems,” and are loved by all family members. My “after-work Tuesday dinner repertoire” includes, for example, different types of meatballs and meatballs, meatloaves and “loaves,” oven-baked fish, fish cakes, duck breasts, spaghetti with meat sauce, chicken thighs, breasts or wings in oven, and, of course, whole baked chicken, which will be discussed in this post.

I bake chickens probably once every two weeks on average, and, naturally, I have already tried a lot of different marinades, temperature conditions and technologies. Now I can bake a bird, as they say, “with my left heel,” so in this regard you can trust me. They almost always turn out not dry, not raw at the bones, crispy, rosy, soft and juicy.

Part one. Ode to marinades

Of course, you can bake chicken without marinating, simply rubbing it with salt, pepper and herbs. But I am a huge fan of marinades! They perfectly soften chicken, making it tender and juicy. In addition, the marinades can be different, and, in accordance with this, the meat will acquire different flavors, that is, it seems like you are putting a new dish on the table every time :) I will give a few examples of our favorite marinades for chicken.

Lemon marinade(the most typical in our family):

juice of one lemon

1 tsp salt

1/2 tsp. dried rosemary

1 tbsp. olive oil

Asian inspired marinade:

a piece of fresh ginger root, about 4 cm.

5-7 cloves of garlic, passed through a press

juice of one lime

juice of half a lemon

1 tsp salt

1/2 tsp. ground black pepper

2 tsp sugar (I usually use brown)

2 tbsp. soy sauce

1 tbsp. olive oil

Kefir marinade(I usually marinate pieces of chicken in this marinade, but sometimes I marinate whole birds too):

2 cups sour buttermilk or low-fat or fat-free kefir

half a medium onion

3-4 cloves of garlic

juice of half a lemon

1 tbsp. hot sauce (such as Tabasco or jalapeño sauce)

1/2 tsp. dried thyme

1 tsp ground black pepper

2 tsp salt

Wine-mustard marinade:

1 glass dry white wine

1 tbsp. wine or apple cider vinegar

1 tbsp. mustard

1 tsp salt

1/2 tsp. ground black pepper

1 tbsp. olive oil

You can marinate the chicken from one hour to a day. If I only have an hour or two to marinate, I keep the chicken at room temperature and refrigerate it for longer periods. If there is not much marinade, it is better to turn the chicken occasionally. It is very convenient to marinate chicken in the morning, before work: in this case, in the evening you can simply stick it in the oven. It’s also good to stuff the chicken with garlic cloves.

Dry the chicken with paper towels before baking.

When it comes to stuffing chicken, I'm not a fan of rice, couscous or bread stuffings. They absorb the juices of the bird, and the chicken is not as juicy as we would like. So I usually put a few pieces of vegetables or fruits in the cavity of the chicken: onions, carrots, celery, apple, lemon, orange, pear. You can also put a bay leaf, a few sprigs of parsley, rosemary or thyme into the cavity. The vegetables and fruits themselves then turn out not very tasty, and I throw them away. But during baking, such things release steam, and the bird turns out juicy.

I also now always tie the legs of the chicken before baking with twine: I think this makes the bird look more aesthetically pleasing.

Part 2. Baking
There are, of course, a huge number of approaches to the oven temperature when baking chicken. Some like to bake for a long time at a low temperature, some for a shorter time at a high temperature, some start at a high temperature and then lower it, some also cover the chicken with foil for part of the time. Again, I've tried many variations and my favorite is to bake the chicken at 400 F (205 C). I bake a regular chicken weighing 1200-1500 g in about 1 hour 10 minutes. - 1 hour 20 minutes During the second half of baking, I baste the chicken with juices from the bottom of the pan every 15 minutes; This really helps to achieve a beautiful, evenly golden crust.

I'm also a big fan of a meat thermometer. He helps me a lot. The temperature of the finished bird at the junction of the leg and body (but not at the bone itself) should be 77 C (170 F). Many sources give higher temperatures, but my experience shows that at 77 C the chicken is already ready. In addition, after removing the chicken from the oven, you should not cut it and serve it immediately, but rather cover it and let it stand for about 10 minutes. During this time, the temperature inside the bird will increase a little more.

A little about baking dishes. My favorite shapes are the fire glass ones, which are only slightly larger than the bird. In them, the chicken turns out to be the most tender, since it is cooked “in its own juice.”

Do not use molds that are too large: poultry juices and fat will spread over them, sometimes burn, and the parsley itself will turn out a bit dry. If you are using a large pan or a pan with a wire rack, it is better to arrange pieces of vegetables and fruits around the chicken.

Part 3. Bake the side dish along with the chicken!

Sometimes I bake the future side dish along with the chicken: root vegetables, fruits and vegetables. Sweet potatoes, regular potatoes (can be whole small ones), zucchini, carrots, turnips, onions (can also be small, “pearl” ones), whole unpeeled garlic cloves, apples and pears in different combinations and proportions work well. Good combinations: potatoes, carrots and turnips; apples, zucchini and onions; sweet potatoes, apples and pears, etc. Use your own tastes and common sense.

Cut vegetables and fruits into medium pieces:

Then sprinkle them with salt, pepper, dried herbs, sprinkle with olive oil, mix and place in the mold.

Place the bird between the vegetables or directly on them. While pouring the juices from the bottom of the pan over the poultry, stir the vegetables occasionally.

Chicken in wine-mustard marinade (see above) with a side dish of potatoes, carrots and apples:

Well, that's probably all.

Bon appetit!

I actually don't bake a whole chicken in the oven very often. It’s more convenient for us to prepare it “from spare parts.” But sometimes, when I see a young, good, medium-sized bird in the store, I imagine it with a crispy fried crust, juicy, beautiful, and I cook it. Today there will be three recipes for you with step-by-step photos. We will bake the chicken in foil, a bag (sleeve) and just like that on a baking sheet.

What you need to know before putting chicken in the oven

The baking time for a whole chicken weighing from 1 kg to 2 kg in the oven at a temperature of 180-200°C is 1 hour - 1 hour 15 minutes. After an hour, you need to pierce the chicken to the bone with a sharp knife where the leg joins the carcass, see what color the juice comes out: clear or pinkish and decide how much longer to fry or remove it from the oven.

For baking, it is better to use a broiler. In the store, 100% of the time this will be it. But if you get a domestic chicken, you need to know whether it was a laying hen or a broiler. Laying hens are often dry and tough, so it is better to cook soup from them.

When baking, the carcass should always be placed breast side down, as this is the driest meat. In this position, the juice will flow down, the breast will always be in the juice and will not dry out.

If you bake without foil, a sleeve or a baking bag, it is better to wrap the tips of the wings in foil, so they will not burn.

Frozen poultry should be taken out 8-12 hours before cooking and thawed in the refrigerator. It will be right.

To make the finished chicken look neat, the legs can be tied with twine before the oven.

Chicken in the oven in foil

The most win-win marinade option for baked chicken is with honey and mustard. Honey is a guarantee of crust, because under the influence of temperature it, mixed with meat juice, caramelizes. Mustard is all about aroma and taste, and the bitterness disappears when heated. The dish will not turn out sweet, since the sweetness of honey is compensated by the acidity of lemon juice and the taste of mustard.

Ingredients:

• chicken – 1-1.5 kg;
• lemon – 1 piece;
• honey – 100g;
• mustard – 2 tbsp;
• salt – 1 tsp;
• spice mixture for chicken - 2 tsp.

How to cook a whole chicken in the oven:

1. If the chicken is already gutted, then we simply rinse it well outside and inside, and then dry it with a towel.
   
2. We press the lemon with our palm to the table and roll it along the tabletop, pressing slightly. This way he will give out the juice better. But first, remove the zest from the lemon using a grater. Only the yellow layer, without the white - it tastes bitter. Then squeeze out the juice.
   
3. Pour 2 tablespoons of juice into another bowl, combine the rest with zest, mustard, spices and salt. We need to marinate the carcass in this mixture.
   
4. Coat the carcass with the mixture, massaging and rubbing. Then leave to marinate for 2 hours or even more.
   
5. Place two layers of foil in a deep baking pan or baking dish, place the bird on it, tie its legs and wrap it tightly. If it suddenly breaks through, wrap it in another layer.
   
6. Heat the oven to 200°C. Let the chicken bake for 1 hour.
   
7. After an hour, take it out and check with a knife for doneness. If ready, then mix the honey with the reserved lemon juice. If the honey is candied, then you need to first melt it either in the microwave or simply keep it warm. Lubricate the carcass.
   
   
   
8. Place it back in the oven, no longer wrapping it in foil, for 10-15 minutes. You can turn on the grill mode. But you need to be careful so that the surface does not burn, so that instead of a golden crust you do not get a burnt one.
   
9. Remove the chicken to a platter. To do this, it is better to use silicone gloves, if available. Or use two forks, picking up the carcass on both sides by the sides. We cut the rope on the legs and serve it to your liking.
   

Whole chicken in the oven in a sleeve with potatoes: recipe with photos

A baking bag or sleeve (the difference is not big) is one of the ingenious kitchen inventions. It is much more convenient to use than foil. It protects the oven perfectly from splashes. And it keeps the chicken juicy for another five plus. Now we will cook together with the filling - potatoes.

Ingredients:

• chicken - 1kg;
• potatoes – 600g;
• spice mixture for chicken - 1 tbsp;
• onion – 1 piece;
• salt – 1 tsp.

Cooking process:

The potatoes in the bag are soaked in meat juice, turning out soft and tasty.

What can you stuff chicken with?

Fruits are often used for stuffing:

• apples;
• pears;
• oranges;
• lemons;
• quince;
• prunes;
• dried apricots

Also, in order to simultaneously prepare a side dish for a dish, you can stuff it with cereal:

• buckwheat;

You can add pre-fried mushrooms to buckwheat. And dried fruits in rice.

There are recipes for stuffing chicken with mushrooms, but this is a different story, since you need to remove the skin, separate the meat from the bones, grind it, bake pancakes and fill the skin with them and minced meat. This is a more complex process worthy of a detailed description. And now we are cooking in a simple way, the whole thing.

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film "Fatal Beauty" When there is major trouble, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend from afar flies in for a minute - and you don’t have a cake! - Carlson, who lives on the roof. On our street there is a bakery called “Bonjour, croissant!” I’m tempted to go to Paris and open a bakery " Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom