The most delicious chicken in the oven. How to cook an appetizing golden brown chicken in the oven

01.04.2021

In order for the chicken in the oven to turn out exactly as you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat will not be difficult, but what is the point in it if the meat itself is tasteless? It is better to purchase a chilled chicken carcass, and not frozen, since after thawing, 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. Skin color should be white, with slight yellowness allowed. The fat of quality poultry is also white, and the meat fibers are a uniform pink color.

Not the least role is played by the dishes in which you will cook the chicken. For roasting poultry with a golden brown crust, it is recommended to take cast iron or ceramic molds - they will ensure uniform baking of the meat when roasting the whole carcass and protect it from burning. If you are cooking chicken in a metal or glass dish, it is best to turn it over while cooking to ensure the meat is evenly baked. At the same time, the safest option is to bake the chicken on a wire rack, under which a baking sheet is installed to drain the juice and fat that comes out. In this case, the crust on the poultry will be evenly fried 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 baking temperature in the hope of shortening the cooking time and speeding up the crusting process - most likely, this will end up with the chicken skin bursting or burning and looking very unappetizing. Remember to place the chicken in the preheated oven and remember that it will take about 40 minutes to bake for each kilogram of meat. Does your oven have a grill function? Fine! The task is greatly simplified - just turn it on 10-15 minutes before the end of the poultry roasting.

As for the specific ingredients that will help you make the crust ruddy and crispy, honey, mustard and soy sauce come to your aid - they are smeared with the chicken carcass before it is placed in the oven. It is best if the chicken is kept in a marinade 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, which is popular among housewives, as it can make the meat tough. The juice that comes out of the chicken can also be used to make the crust crispy - just water it periodically on the chicken as it bakes. 5 minutes before cooking, the surface of the chicken can also be brushed with a small amount of butter - the crust will turn out to be even tastier. Some cooks 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 chicken is crispy in the oven, it should be removed immediately and allowed to cool. Never leave the chicken in the oven off, or cover it with foil in an attempt to keep it warm - this will soften the crust.

One of the easiest ways to make crispy chicken is to bake it on a salt pad in the oven. In this case, the meat turns out to be incredibly juicy and tender, and the crust is golden and delicious. No ingredients other than salt are required. Don't believe it's that simple? Then use our recipe, with which we will begin our culinary selection.

Chicken on salt with a crispy crust

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

Preparation:
Pour the salt onto a baking sheet and smooth to form a layer of about 2 cm. Put the prepared chicken upside down on a salt pillow. You do not need to salt it - during the cooking process, the chicken itself will absorb as much salt as needed. Place a baking sheet with chicken in an oven preheated to 200 degrees and bake for 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 the chicken off the salt adhering to the back, put on a dish, decorate as desired and serve.

Baked Lemon Chicken

Ingredients:
1 chicken
1 lemon

3 teaspoons of mustard
3 teaspoons of adjika,
1 teaspoon sugar

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

Honey glazed baked chicken

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.

Preparation:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the outside and inside of the chicken with the mixture and leave to marinate for several hours. Place the chicken on a 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, brush 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 with soy sauce

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

Preparation:
Prepare the marinade by mixing all the ingredients thoroughly. Place the chicken wings in a deep bowl, pour in the marinade and mix well so that all the wings are evenly covered 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.

Crispy Orange Glazed Chicken

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

Preparation:
Rub the chicken with salt, black pepper and Provencal herbs. Remove the zest from the 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 and lay out the orange slices. Place the chicken on top and drizzle lightly with oil. Bake the chicken for about 1 hour, until the juice from the poultry is clear.
While the chicken is baking, prepare the orange frosting. To do this, combine orange juice, orange zest and sugar in a small saucepan. Heat the mixture over medium heat and, stirring occasionally, simmer until the icing is thick. 10 minutes before the chicken is ready, pour the icing over it and put it back in the oven.

Baked chicken in lemon-garlic marinade

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

Preparation:
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 outside and inside with the resulting marinade, put the bird under oppression and put the marinate in the refrigerator overnight. Before cooking, peel off the remnants of the marinade from the chicken, brush 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 your daily diet and the holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden brown crust that stimulates your appetite. Be sure to save the chicken cooking options we have proposed in your recipe box, and there will always be a dish in your arsenal that will delight your household and guests. Bon Appetit!

How to bake chicken in the oven so that the meat doesn't get dry and tough? Follow our recipes and you will have a delicate, tasty and aromatic dish.

A delicious dish with a golden crispy crust in a spicy sauce will become the centerpiece of any festive table.

Ingredients:

chicken carcass - 1.5 kg;
olive oil - 35 ml;
four cloves of garlic;
dried basil - 8 gr;
black pepper - 5 gr;
salt - 20 gr.

Step by step cooking:

The chicken must be processed by washing it under running water and drying it with napkins.
Combine the pressed garlic in a common cup with pepper, salt and basil. Add olive oil to the mixture.
Part of the cooked marinade will go inside the chicken carcass.
Place the meat on a baking sheet and brush on both sides with the remaining sauce.
Remember to grease the baking dish with oil.
Leave the raw food as it is for 60 minutes to marinate.
Heat the oven to 180 degrees.
Cook for 1.2 hours. You will know that the food is ready for a crispy golden crust.

With lemon and garlic

Lemon will keep the meat inside the chicken dry and juicier. And garlic will add spice to the taste.

You will need:

one lemon;
olive oil - 85 ml;
one whole chicken;
ground pepper - 6 gr;
ten garlic cloves;
five sprigs of rosemary;
salt to taste.

How to cook:

Chop the peeled garlic in a mortar.
Chop the rosemary very finely.
Put the two products together.
Separate the rind from the lemon, grate and add to the garlic mixture.
Squeeze lemon juice there, add oil and add salt and pepper.
Grease the meat on all sides with the resulting sauce, do not forget to coat the inside as well.
Sprinkle the remaining oil on a baking dish and add the carcass.
It is recommended to cook the dish for about an hour. The oven should have a temperature of 180 degrees.
After the chicken is cooked, let it simmer for another 15 minutes and serve.

With potatoes

The easiest and most delicious option.

Grocery list:

three cloves of garlic;
four chicken legs;
potatoes - 1 kg;
salt and pepper to taste;
low-fat mayonnaise - 60 gr.

We bake the chicken in the oven with potatoes:

Whichever part of the bird you take, divide it into portions.
Cut each peeled clove into three slices.
Put pieces of garlic into the pulp.
Rub salt and ground pepper into the stuffed chicken. We do not miss a single piece.
We bake the carcass on a baking sheet in an oven heated to 180 degrees for half an hour.
Remove the peel from the potatoes and cut them into slices.
We remove the dish from the oven, lay the potatoes around it. Try to stir it with the fat that has formed on the baking sheet and add salt.
We continue to bake for another 40 minutes. Bon Appetit!

Sleeve baked chicken

Another way to make meat soft, tender, and juicy.

Basic products:

chicken - 1.5 kg;
two bell peppers;
salt - 15 g;
sour cream - 400 gr;
seasonings to taste;
five potatoes;
garlic.

Cooking method.

Chop chopped garlic into a bowl of sour cream.
Peel and chop all vegetables into thin slices.
Combine 200 grams of marinade with chopped vegetables.
Spread the remaining half of the sauce over the pieces of poultry.
Place the chicken in a baking bag. Its edges must be tightly sealed.
Put the dish in a baking dish, cover with vegetables.
Roasting time - 60 minutes. The oven temperature is 200 degrees.
In the middle of cooking, pierce the bag in several places to prevent it from exploding.

Fried Crust Recipe

For a delicious chicken with crispy golden skin and tender meat that melts in your mouth, follow all the rules of our recipe.

Ingredient List:

one chicken;
ground black pepper - 20 gr;
salt to taste.

Cooking secrets:

Open the washed poultry carcass with a knife across exactly in the middle.
Sprinkle the outside of the chicken generously with pepper.
Sprinkle salt on the bottom of the baking sheet in a thick layer.
Place the prepared bird on it.
Bake in a preheated oven for about an hour.
Add your favorite spices and vegetables to the meat for a varied recipe.

With mayonnaise

You will need:

poultry carcass;
salt - 10 gr;
mayonnaise - 60 gr;
a pinch of ground pepper;
vegetable oil - 17 ml;
other seasonings to taste.

How to cook:

The first thing to do is cut the washed bird carcass into portions and put it in a bowl.
Add pepper, salt and any other spices to them.
Pour in mayonnaise and stir.
Place the meat in mayonnaise in a baking dish.
Cook at 190 degrees for 35 minutes.
Once the meat is baked, place the dish on the table and chop the herbs on top.

In French with cheese

A very tender, tasty and soft dish with an amazing aroma.

You will need:

four tomatoes;
one chicken;
two bows;
hard cheese - 150 gr;
salt and spices to taste;
mayonnaise - 40 gr.

Step-by-step instruction:

Beat off portions of chicken with a wooden mallet.
Dip them in salt and spices.
Peel the onion and cut into rings.
Cut off the caps from the tomato, and chop the vegetables themselves into circles.
Grind the cheese.
Grease a baking tray with oil.
Put the poultry cubes on the bottom and distribute evenly over the entire surface of the mold.
Top with onion rings and pour over them with mayonnaise.
The third layer is tomatoes sprinkled with cheese.
Now you can start cooking at an oven temperature of 180 degrees. Roasting time - 45 minutes.

We bake in foil

Another way to prepare a delicate dish in your own juice.

Ingredients:

chicken carcass;
granulated garlic;
black pepper to taste;
sour cream - 210 gr;
ground paprika;
curry seasoning to taste;
salt - 10 gr.

How and how much to bake chicken:

We process the chicken according to the standard procedure.
Rub the carcass inside and out with a mixture of salt and pepper.
Combine paprika, sour cream, garlic and curry in a separate bowl.
You can additionally take garlic cloves and put them in the cuts on the meat.
Coat the whole carcass with cooked marinade.
Pour the remaining sauce inside the bird.
We wrap it in foil and close it tightly.
We preheat the oven to 200 degrees Celsius and put the carcass on a baking sheet on the middle shelf.
Bake for two hours.
Take the bird out of the oven, remove the foil and poke through the meat with a knife or toothpick. If juice is released at the same time, then the food is ready.

In soy - honey marinade

This sauce gives the meat a unique aroma and taste.

Grocery list:

butter - 100 gr;
poultry carcass;
three garlic cloves;
soy sauce - 50 ml;
salt to taste;
ginger - 10 gr;
honey - 60 gr;
vegetable oil - 18 ml;
dry spices.

Step-by-step cooking:

Dip the chicken in a mixture of salt and pepper.
Run the ginger root through a grater.
Process the peeled cloves of garlic under a press.
Pour the soy sauce into a separate cup.
Transfer honey, ginger, oil, garlic and other loose seasonings to it.
Stir and process the bird with this mixture.
Place the dish in the refrigerator for 60 minutes.
Start baking in the oven for an hour.
Leave a small amount of the sauce in advance and pour it over the baked food several times as you cook.

How to make grilled chicken in the oven?

Some oven models do not have a grill function. But you can do without it and cook delicious, juicy chicken.

Grocery list:

olive oil - 45 ml;
ground pepper - 6 gr;
paprika - 5 gr;
whole chicken;
oregano - 4 gr;
salt - 8 gr.

Cooking method.

Grate the washed and dried carcass with pepper and salt so that there is not a single clean spot left.
It is recommended to do this by already placing the bird in the baking dish.
Combine oil and all of the above spices.
Pour this sauce over the carcass.
Heat the oven to 230 degrees.
Bake at this temperature for exactly 20 minutes.
Then cool the stove to 200 degrees.
Cook for about 40 minutes.
Once the dish is baked, let it sit for another 15 minutes.

In pots

The dish in pots, according to old recipes, turns out to be so delicious that it cannot be cooked in the oven on a baking sheet.

Ingredients:

chicken wings - 0.2 kg;
low-fat sour cream - 30 gr;
two cloves of garlic;
salt, pepper and other spices to taste;
four potatoes;
mayonnaise - 20 gr;
greens;
one carrot.

Step-by-step instruction:

Chop the wings into smaller pieces.
Cut the peeled potatoes into slices.
Pass the carrots and garlic through a grater.
We mix spices, mayonnaise and sour cream.
Stir while adding salt.
Combine sour cream sauce with grated vegetables.
Divide the bird cubes into two halves.
The first half goes to the bottom of the pots, then we lay the potatoes, and then again the chicken.
There should be sauce between the layers.
Sprinkle this splendor with herbs and pour in a little water.
Cook in the oven at 220 degrees for an hour.

Chicken baked with vegetables

Grocery list:

poultry carcass;
three eggplants;
mayonnaise - 60 gr;
five potatoes;
five tomatoes;
two onions;
three bell peppers;
salt, chicken spices and pepper to taste;
vegetable oil - 40 ml;
greens.

How to prepare the dish:

Chop the chicken into cubes.
All vegetables are peeled and washed.
Chop the onion in half rings.
Eggplants are cut into squares.
The rest of the vegetables are in small slices.
Put the pieces of poultry in a deep bowl, sprinkle with seasonings and salt and coat with mayonnaise sauce.
Combine vegetables in another bowl with oil and pepper.
Place all ingredients in a deep baking sheet.
Cook for an hour.
Stir the contents of the baking dish from time to time to prevent anything from burning.
Finally, you can sprinkle fresh parsley on the dish. Bon Appetit!

In order to feed a company of 3-5 people, a one and a half kilogram carcass is enough. Of course, go for a chilled one. By the way, it should always be in the refrigerator in reserve. You can put the chicken in the oven right on the baking sheet, but keep in mind that it will bake much better in a cast iron or ceramic mold, and you will get exactly crispy poultry. In glass or metal dishes, there is a greater chance that it will burn and the crust will turn out to be more black than golden.

The baking temperature is standard - 180 degrees. An hour is enough: during this time, you will tell each other about new items in cosmetics stores, show off your new handbag from the sale and tease guests with a delicious scent from the kitchen.

How to cook crispy chicken

There are several recipes, but speed and an accurate result are important to you: guests in love with your culinary skills (and, perhaps, a future mother-in-law). The simplest thing is to cut the carcass in half lengthways along the sternum and rub generously inside and outside with black pepper. Put salt on the bottom of the baking dish - regular or sea salt, and so that you get a thick, even layer. Thanks to the salt, the meat will cook perfectly, and you will get what you want - golden glossy shine and amazing taste! Then put the grated carcass back on the salt layer. The chicken is ready in an hour! If you have a grill function, then turn it on 10 minutes before cooking: this will make the crust perfect.

Grilled Crispy Chicken Recipe

There is one secret for the crust to be truly crispy: the chicken should not come into contact with the fat that comes out of it. This is best avoided by placing it on the grill in the oven. Lightly wipe the washed carcass with a paper towel, also cut it in half along the breast and grease it with salt and pepper inside and out. Now grease the top with vegetable oil and - on the wire rack in a preheated cabinet!

Let the bird sweat there at a temperature of 240 degrees for 20 minutes, and then reduce the heat to 180 degrees and leave for another hour.

Secret ingredients for the marinade

To give the chicken a special piquancy, you can grate it with sour cream or honey. These are the easiest and fastest ways. But if you have the time, you can make a complete crispy chicken marinade. Melt 30 g of butter on a fire, mix it with half a spoonful of salt, red and black pepper to taste, crush two cloves of garlic into it. Spread this mixture on the carcass and send it to the oven for half an hour, turning the lever 170 degrees. Then remove the chicken and brush it with a mixture of melted honey (4 tablespoons are enough) with lemon juice (2 tablespoons), and let it cook for another 45 minutes. You can water it with this mixture several times during baking. Always try the readiness by piercing the bird's side with a fork. If juice appears, then you need to wait another 10 minutes, and then you will definitely get a crispy chicken! In the meantime, she is baking, take care of the side dish: stewed vegetables or vitamin salad - that's it!

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

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

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

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

An average carcass weight of about 1.2-1.5 kg is desirable. With this weight, the carcass is fried more evenly, you do not run the risk of getting burnt wings and half-baked inner parts.
At the end of baking, you should definitely check the readiness - pierce the bird with a toothpick or knife - the released juice should be transparent in color. It is best to pierce the leg as it takes longer to cook than the breast.
Drizzle the juice over the chicken as it bakes to keep it crispy and golden brown.
How much to bake whole chicken in the oven, at what temperature? On average, cooking takes about an hour and a half. It is not recommended to set the temperature above 180 degrees in order to prevent the meat from drying out.

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

Classic recipe with step by step instructions.

Even a novice housewife can easily cope with baking whole chicken in the oven. To simplify your task, we provide step-by-step recommendations.

Required products:

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

Step one. Prepare the marinade: mix salt, spices with olive oil. Brush the outside and inside of the poultry with the sauce.

Step two. Grease a heat-resistant form with butter, lay the chicken carcass upside down.

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

Remember to water the liquid over the chicken before you finish baking, pierce the thigh to check that it is cooked.

Delicate chicken with mushrooms and rice.

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

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

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

Peel and chop onions, mushrooms.

Rinse the rice with a colander, fill with 200 ml of water. Cook until half cooked (about 7-10 minutes).

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

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

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

Fragrant grilled chicken with herbs.

Whole-roasted chicken on a spit in the oven is invariably a welcome treat on the festive table. Thanks to the spices and even roasting, this food will appeal to any guest. This dish requires ingredients:

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

Rinse the chicken thoroughly, remove excess skin. Make shallow cuts throughout the entire carcass.

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

Place the carcass on a skewer and clamp it with special clamps.

Preheat the oven to two hundred degrees, substitute an empty baking sheet or tray for dripping fat on the bottom.

Bake the grilled chicken for 45 minutes, punctuate the doneness. The transparent fat and white meat escaping from the puncture will tell you about readiness. If everything is ready, set the temperature to 0 degrees and leave the chicken to ferment for 5-10 minutes, only then serve.

Spicy chicken with garlic.

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

Ingredients:

Broiler chicken carcass - 1 piece.
Mayonnaise 75 grams
Vegetable oil
Garlic 2-3 cloves
Chicken spices, salt.

Prepare the chicken - rinse, dry slightly.

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

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

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

Chicken with apples in a spicy sauce.

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

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

Rinse the poultry carcass, trim off excess skin, rub with spices and salt.

Peel the apples, cut into slices.

Chop the onion into rings.

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

Whole baked chicken in the oven with potatoes in sour cream sauce.

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

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

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

Whisk the remaining pepper and salt with sour cream.

Wash the potatoes, peel them, cut into quarters.

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

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

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

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

Also frozen carcass is not the best choice. The best solution is fresh chilled or steamed carcass. This will make the food juicier.

When stuffing and simply when baking, the legs of the chickens are tied so that it takes up less space and does not lose the aroma of vegetables or products embedded in it.

Usually, before baking the chicken in the oven, the carcass is pre-cut into portions. But as practice shows, this is not at all necessary. Whole chicken turns out to be no less tasty 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 in this way in 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 get a really delicious whole chicken in the oven with a crispy crust, you can try baking it in a special bag. Today it is easy to get it in any store. Such bags are made of special materials that, even at very high temperatures, do not interact with the products inside.

To bake 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 (specifically for chicken);
3 grams of black pepper.

How to bake a bird with all this:

Wash and gut the carcass. After that, examine it carefully for the possible presence of feathers.
Prepare the marinade. To do this, first of all, melt the oil in a saucepan. Then add the remaining components to it and mix it all until smooth.
Grate the carcass with the prepared mass on all sides (inside and outside).
Send it to the refrigerator for at least 1 hour.
After the time has elapsed, take out the chicken and put it in a bag, having previously tied the legs. Tie it or secure with a special clip.
Place the bag on a baking sheet and place in the oven, already preheated to 175 degrees. It will take no more than 1 hour to bake.

In order for the crust of the bird to turn out ruddy and crispy, the package must be torn 15 minutes before the end.

Unusual recipe on a bottle

Back 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 (approximately 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:

Wash and dry the carcass.
Rub it with salt, spices, pepper and garlic squeezed through a press.
Wrap the processed chicken with cling film and refrigerate for several hours (you can even overnight).
Take a low glass bottle (it should fit in the oven in height), pour water into it and place it in the pan.
Gently place the chicken carcass on the bottle. Cover the neck with a skin. Pour a glass of water into the bottom of the pan.
Coat the carcass with sour cream.
Place the chicken pan on the wire rack at the bottom of the oven.
Bake for 45 - 75 minutes. Time will depend on the size of the carcass. The pan should be turned 90 degrees every 15 minutes so that the chicken cooks evenly.

The readiness of the meat is checked by ordinary piercing. The released juice should be clear.

How to cook up your sleeve

Instead of a bag, many housewives often use a special sleeve for baking. It is a roll of film, welded along the edges along. Before starting work, you just need to cut off a piece of the required length and fix it on the sides with clamps. Sleeve baked chicken also turns out juicy and flavorful. Everything here will depend on the recipe chosen.

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.

Baking poultry must be carried out in the following order:

Wash the carcass thoroughly and dry with a napkin.
Cut off a part of the sleeve from the roll and tie it on one side with a knot. The cut should be slightly longer than the chicken carcass.
Cut the lemon into slices. Several pieces can be put into the sleeve at once.
Rub the chicken with salt and pepper and brush with oil.
Place it in your sleeve. Top with the leftover lemon and garlic, cut into thin slices.
Secure the sleeve on the other side with a clamp and place it on a baking sheet (always cold). Several holes must be made around the perimeter with a knife or fork to allow steam to escape.
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 aroma.

Oven whole chicken with a crispy crust in foil

Chicken in foil also turns out to be no less tasty. Moreover, to obtain the ideal taste of meat, it is not necessary to use any special seasonings or spices.

It is enough to have the following mandatory products in stock:

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

The method of preparation of such a dish is partly similar to the previous options:

First you need to rinse and dry the carcass thoroughly.
Rub it with a mixture of salt and pepper. You can put a laurel leaf inside.
Take two sheets of foil. Put one at the bottom, gently wrap the edges, imitating a plate and place the carcass on it.
Cover the chicken with a second sheet and twist the edges tightly.
Preheat the oven to 200 degrees.
Place the bundle on a wire rack and bake for an hour and a half.
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 some of the fat, and the resulting broth accumulates in the lower piece of foil. If desired, it can be used as a fragrant sauce 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 fries. It will not be difficult to make such a dish.

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 and potatoes is not difficult at all:

Gut, rinse and dry thoroughly.
Chop the peeled garlic into slices and stuff the chicken with it.
Rub it with pepper, spices and sprinkle with salt.
Coat the preparation with mayonnaise and place on a baking sheet.
Cut the peeled potatoes into large pieces and place them around the processed chicken carcass.
Preheat the oven to 180 degrees.
Put a baking sheet in it and bake the meat for at least one hour.

This is how, without much effort, you get a tender, aromatic and unusually tasty chicken with a side dish.

Cooking the 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 have even tried to make such a dish at home. By the way, it's not that difficult.

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 herbs.

For the preparation of such a bird, it is advisable to have a spit. With it, baking can be carried out more evenly. As a last resort, a regular grill will do.

Necessary:

Gut the chicken and rinse. Make cuts on the sides of the carcass and hide the wings in them (so as not to get burned).
Chop the garlic finely and then mix it with sour cream and mustard.
Coat the chicken with cooked marinade and leave for a couple of hours.
Preheat the oven to 200 degrees. In this case, immediately set the "grill" mode. If it is not there, then you need to turn on the lower and upper heating at once.
Place the carcass on a skewer and reinforce it inside the chamber. Put a baking sheet with water from below - fat will gradually drain from it.
You need to cook for about an hour and a half, periodically turning the spit. After 60 - 70 minutes, you can do a readiness test by piercing the meat in different places. Once the juice is colorless, the chicken can be taken out of the oven and placed on a dish.

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

Under the influence of hot salt fumes, a beautiful ruddy crust forms on the surface of the carcass very quickly. This keeps the juice inside, making the meat more tender and tender.

This original method has been known for a long time. But few have tried to repeat it at home. For the classic recipe, only salt is required besides chicken. 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).

Cooking baked chicken is very simple:

Dry the washed and gutted carcass well with a napkin.
Put a whole lemon inside. During baking, it will give its flavor to the meat.
Pour the salt onto a baking sheet and smooth.
Lay the prepared bird on top.
Preheat the oven in advance to 195 degrees.
Place a baking sheet with chicken in it and bake for an hour.

Surprisingly, the meat does not absorb excess salt. At the same time, it bakes well and turns out to be very soft.