How to cook delicious chicken in the oven (10 tips). How to cook delicious chicken with a golden brown crust in the oven. How to coat chicken for baking in the oven.

To ensure that the chicken in the oven turns out exactly the way you imagine it, you first need to choose the right bird. After all, getting a crispy crust on meat won’t be difficult, but what’s the point 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 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. The fat of high-quality poultry is also white, and the meat fibers are uniformly pink in color.

The utensils in which you will cook the chicken also play an important role. To bake poultry with a golden brown crust, it is recommended to use cast iron or ceramic pans - 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 pan, it's best to turn it while cooking to ensure 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 tray is placed to drain the released juice and fat. In this case, the crust on the bird will be evenly browned on all sides, since the chicken will not be in 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. You shouldn't try to increase the baking temperature in hopes of reducing cooking time and speeding up the crust formation process - most likely, this will end with the chicken skin bursting or burning and looking very unappetizing. Remember to place the chicken in the preheated oven and remember that each pound of meat will require about 40 minutes of roasting time. Does your oven have a grill function? Great! The task is greatly simplified - just turn it on 10-15 minutes before the end of roasting the bird.

As for the specific ingredients that will help you make the crust golden brown and crispy, here honey, mustard and soy sauce will come to your aid - they are used to coat the chicken carcass before it is placed in the oven. It is best if the chicken is kept in the marinade of these components for some time - at least 3-4 hours. Spices such as paprika and turmeric can also help you get the desired crust, but it is better to avoid mayonnaise, which is popular among housewives, as it can make the meat tough. The juices released from the chicken can also be used to crisp up the crust - just baste the bird with it periodically while roasting. 5 minutes before cooking, the surface of the chicken can also be greased with a small amount of butter - the crust will be even more delicious. Some chefs also use this secret - they scald the prepared bird with boiling water several times, which allows them to close the pores on the skin and subsequently make the crust crispy.

When your oven-crispy chicken is ready, you should immediately take it out and let it cool. Never leave the chicken in the oven, or cover it with foil in an attempt to keep the dish warm - all this will cause the crust to soften.

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

Salted chicken with crispy crust

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

Preparation:
Pour the salt onto a baking sheet and level it to form a layer of about 2 cm. Place the prepared chicken, back down, on the salt bed. There is no need to salt it - during the cooking process, the chicken itself will absorb as much salt as needed. Place the baking sheet with the 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 done, pierce the thigh with a sharp knife - if the juice that comes out is clear, the chicken is ready. Shake the chicken off any salt stuck to the back, place on a platter, decorate as desired and serve.

Baked Lemon Chicken

Ingredients:
1 chicken,
1 lemon,

3 teaspoons mustard,
3 teaspoons 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 outside and inside, then brush with the prepared marinade. Place lemon slices inside. Wrap the tops of the wings and legs with foil to prevent them from burning and tie the legs together. Place the chicken in an oven preheated to 180 degrees for about 1 hour - 1 hour 20 minutes. After half an hour, pour the juice over the chicken, then repeat this procedure two or three more times.

Baked chicken with honey glaze

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

Preparation:

Mix mustard and vegetable oil, add salt and black pepper to taste. Brush the mixture onto the outside and inside of the chicken 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 this, take the chicken out, brush it with honey using a brush (if the honey is thick, you need to melt it first) and put it in the oven for another 10-15 minutes until golden brown.

Spicy chicken wings in marinade from soy sauce

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

Preparation:
Prepare the marinade by thoroughly mixing all ingredients. Place 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 crispy crust

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

Preparation:
Season the chicken with salt, black pepper and herbes de Provence. Remove the zest from the orange using a fine grater and 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 the oven to 200 degrees. Grease the bottom of a baking dish with oil and place orange slices. Place chicken on top and lightly drizzle with oil. Bake the chicken for about 1 hour, until the juices coming out of the bird run clear.
While the chicken is baking, prepare the orange glaze. To do this, mix Orange juice, orange zest and sugar in a small saucepan. Heat the mixture over medium heat and cook, stirring, 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 cloves of garlic,
6 tablespoons vegetable oil,
2 teaspoons hops-suneli or turmeric,
salt and ground black pepper to taste.

Preparation:
Finely chop the lemon zest and squeeze the juice into a bowl. Mix the juice and zest with the garlic, salt and spices passed through a press. Add 5 tablespoons of vegetable oil and mix well. Rub the resulting marinade onto the chicken inside and out, place the bird under pressure and marinate in the refrigerator overnight. Before cooking, remove any remaining 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 everyday diet and your holiday menu. Knowing some of the nuances, the optimal temperature and certain ingredients will help you get a golden brown crust that will excite your appetite. Be sure to save the chicken preparation options we offer in your collection of recipes, and you will always have a dish in your arsenal that will delight your family and guests. Bon appetit!

This is a universal dish that is suitable for both a regular dinner and a family holiday. In addition, this will require minimal costs. Today we will tell you how to properly and tasty cook chicken in the oven.

Ingredients:

chicken – 1 piece;
butter(can be replaced with sour cream) – 0.05 kg;
salt and seasoning for meat - to taste.

Preparation:

Rinse the chicken thoroughly. Then blot off excess moisture with napkins. This is a must if you want a crispy crust.
Cut a small piece of butter (about 50 g). Heat a dry frying pan on gas, then put oil on it.
Over medium heat, the butter will quickly melt. Drain it into a deep bowl.
Now add salt and special seasoning to the oil. Mix everything.
Place chicken on a large platter or cutting board.
Brush the bird with the oil mixture. For convenience, you can use a silicone brush.
Place the chicken in the refrigerator for several hours. It should marinate thoroughly.
When the meat is marinated, turn the oven to 180 degrees to heat up.
Remove the bird from the refrigerator. Take strong threads and tie the legs. Tie the wings to the body. This is so that the chicken has a more presentable appearance.
Place the bird in the sleeve and tie the edges.
Place foil on a baking sheet to prevent meat juices from getting onto the pan itself. Otherwise, it will start to burn and there will be an unpleasant smell in the house.
Place the chicken on the foil.
Place the baking sheet in a well-heated oven. Cooking time for poultry is about 40-60 minutes. It depends on the size of the chicken and the power of the oven.
After the specified time, remove the bird. Check for doneness: take a fork and pierce the thickest part of the brisket - between the neck and wing. If clear juice comes out, the meat is ready.
Now cut the sleeve in the middle and put the chicken back in the oven for 10-15 minutes so that it browns and has an appetizing crust.
After the specified time, remove the bird from the oven. The chicken is completely ready in the oven! Serve it warm, along with your favorite side dish.

Chicken in foil in the oven

Thanks to this recipe, you can bake chicken in the oven even without adding salt. Since soy sauce is salty, so are other spices.

Ingredients:

soy juice – 3 tbsp. spoons;
basil - on the tip of a knife;
chicken – 1 piece;
hops-suneli – 1 pinch;
garlic – 3 cloves;
spices “for meat” - 1 teaspoon;
oregano – 1 pinch.

Preparation:

Rinse and dry the bird.
Peel the garlic. Finely chop it with a knife or grate it on a fine grater.
Take a small container and pour soy sauce into it. Add garlic, suneli hops, and other spices to it. Mix the resulting marinade thoroughly.
Rub the mixture over the chicken. You need to lubricate not only the outer part, but also the inner part so that the meat is evenly marinated.
Transfer the chicken to a large pot and cover with a lid.
Send the bird to marinate for 3-5 hours, or overnight.
Line a baking sheet with foil.
Wrap the chicken in foil and place in the pan.
Place the baking sheet with meat in an oven preheated to 190-200 degrees.
After 40 minutes, remove the bird and cut or remove the foil to give the chicken a golden hue.
Place the bird in the oven for another 10 minutes. You can serve the finished bird immediately on the table, along with your favorite sauce.

Chicken tabaka

Ingredients:

parsley - a few sprigs;
garlic – 2 cloves;
chicken carcass – 1 piece;
vegetable oil – 2 tbsp. spoons;
salt - to taste.

Preparation:

Peel the garlic and pass through a press or grate it on a fine grater.
Chop the parsley very finely with a knife.
In a small bowl, combine salt, parsley, oil and garlic. The chicken marinade is ready.
Rinse and dry the bird.
Now cut the chicken along the breast.
Transfer the meat to a cutting board and cover it with cling film. Take a hammer and pound the chicken. After beating it should become a single layer.
Coat the bird with spices. It should marinate for 30-50 minutes. Just during this time the oven will have time to heat up to 200 degrees.
Now grease the roasting rack with vegetable oil and place the marinated bird on it (wings up). Place it in a preheated oven.
Take a large baking tray and pour 2 cups of cold water into it. Place it under the grill to allow the meat juices to drain.
After 40 minutes, the tabaka chicken should be ready.

How to cook chicken in a can of water?

Thanks to this method, the bird will cook evenly and taste great.

Ingredients:

ketchup – 2-3 tbsp. spoons;
chicken (large) – 1 piece;
garlic – 2 cloves;
salt and spices for chicken - to taste;
vegetable oil – 1-2 tbsp. spoons.

Preparation:

Rinse the chicken and blot off excess moisture with a towel.
Pass the garlic through a press.
Take a small bowl and mix ketchup, salt, vegetable oil, garlic and spices in it.
Coat the chicken with spices on all sides. Send it to marinate for several hours, or better yet, overnight. The longer the bird is marinated, the more tender the meat will be.
Turn the oven on 180 degrees.
Take a half-liter jar and pour water into it. It should be more than half.
Now prepare a large baking tray and pour 2 cups of water into it.
Place a jar of water on a baking sheet.
Remove the chicken from the refrigerator. Using wooden toothpicks, pin the wings to the carcass.
Place the bird on the jar. If it doesn't come out, cut it a little on the sides.
Securely secure the chicken to the jar so that it does not fall during baking.
Place the baking sheet with the carcass in the preheated oven. Cooking time is about 70-80 minutes.
Place the finished bird on a large plate. Serve with fresh vegetable salad.

With vegetables in the oven

Due to the fact that the chicken is baked in the oven with potatoes, the dish turns out to be very nutritious. Plus, you don’t have to make a separate side dish. This option will only complement your holiday.

Ingredients:

chicken – 1 piece;
bay leaf – 4 pieces;
potatoes – 1.5 kg;
lemon – 1 small;
refined oil – 3 tbsp. spoons;
sweet pepper– 2 pieces;
garlic – 5 cloves;
onions – 3 pieces;
salt, rosemary and ground pepper - to taste;
carrots - 1 piece.

Preparation:

Rinse and dry the bird.
In a small bowl, combine oil, salt and pepper. Rub this mixture over the chicken.
Cut the lemon into 2 parts and put it inside.
Peel one onion and cut into 4 pieces.
Place another onion and 2 bay leaves inside the bird. Send it to marinate.
When the meat is marinated, you can continue cooking. Turn the oven on 180 degrees.
Use multi-colored sweet peppers to make the dish bright. For example, red and yellow.
Remove the seeds from the pepper and cut it into large cubes.
Wash the potatoes and remove the skins from them. Cut the potatoes into long strips.
Peel the onion and cut into medium rings.
Peel the carrots and cut into slices.
Finely chop the garlic with a knife.
Grease a baking sheet with a thin layer of vegetable oil.
Place carrots, potatoes, bell peppers and onions into the pan. Sprinkle everything with garlic.
Drizzle the vegetables with oil and sprinkle with rosemary.
Place the chicken in the middle of the pan, directly on top of the vegetables.
Place a few sprigs of rosemary on top of the bird.
Place the chicken in the oven for 70-85 minutes.
After 20 minutes (from the start of cooking), remove the chicken from oven. Pour the drained fat over it so that it does not become dry.
After 30 minutes, repeat these steps and leave the bird to bake until done.
The chicken in the oven with vegetables is ready. You can serve it to the table!

Grilled chicken

Ingredients:

chicken carcass – 1 piece;
hops-suneli and curry - 1 pinch each;
kefir – 0.1 l;
salt and pepper - to taste;
sour cream – 0.1 kg;
soy sauce – 0.05 l.

Preparation:

Pour kefir into a deep container.
Add sour cream and a little soy sauce to it. Mix everything thoroughly.
Add some spices and salt and mix everything. The chicken marinade is ready.
Rinse and dry the bird.
Rub the chicken with the marinade and place in a large bowl; cover with cling film on top. Place the bird in the refrigerator and let it marinate for at least three hours.
After the specified time, turn on the oven at 190 degrees.
Remove the chicken and tie its legs so that it hangs securely on the skewer.
Now take a spit and place the bird on it.
When the oven is hot enough, place the spit in it. Don't forget to place a baking tray underneath to catch the fat. The chicken will take about 80-90 minutes to cook.
After the specified time has passed, the bird should be ready. Serve it warm, along with fresh vegetables.

Fillet baked in the oven

Ingredients:

chicken fillet– 2 pieces;
vegetable oil - for frying;
champignons – 0.3 kg;
hard cheese – 0.1 kg;
onion – 1 piece;
parsley - a few sprigs, for decoration;
salt and Provençal herbs - to taste.

Preparation:

Rinse the fillets and dry with paper towels.
Cut each fillet into 2 parts.
Cover a piece of chicken with cling film and beat it, only carefully so that the meat does not tear. Do the same with the remaining three pieces.
Sprinkle the chicken chops with salt and herbes de Provence, and mash the meat a little for a richer flavor.
Cover the fillet with cling film and place in the refrigerator. Let the bird marinate for about 30-40 minutes.
Rinse the mushrooms thoroughly.
Cut off the bottom of the stem and any dark spots from the mushrooms. If the mushrooms have been lying around for several days, it is better to completely remove the skin from them.
Cut the champignons into thin slices.
Grease a frying pan with vegetable oil and heat it thoroughly.
Place mushrooms on a hot frying pan. Let them fry over medium heat with the lid closed.
After 5 minutes, the mushrooms will release juice. Add salt to them and add a little heat. If the champignons are not covered now, the moisture will evaporate faster.
Remove the skins from the onion. Cut it into half rings.
When all the water has evaporated from the mushrooms, add the onions and mix everything. Reduce heat slightly and cover with a lid.
Fry the mushrooms until golden brown.
Turn on the oven to 200 degrees.
Grate the hard cheese on a coarse grater.
Remove the pounded fillet and place it on a cutting board.
Place a handful in the middle of the chop fried mushrooms. Sprinkle cheese on top of them.
Now form the chicken fillet into bags. To do this, gather the edges of the chop and secure them with toothpicks. They should be made of wood, because plastic ones can melt.
Place foil on a baking sheet and place the fillet and filling on it.
Place the pan in the preheated oven for 20 minutes.
After the allotted time, remove the fillet from the oven. You can get toothpicks, because the meat will keep its shape anyway.
Serve fillet with your favorite side dish. When serving, decorate the dish with herbs. Bon appetit!

Now you can definitely cook chicken in the oven using a variety of interesting recipes. Make your loved ones happy, don’t be afraid to experiment with side dishes. Cook with love!

Cooked whole chicken- this is a dish with which you can experiment as much as you like. The cooking method may not change, but combining and alternating various additives and seasonings, you will get completely new tastes!

Every chef has one of his own that has been tried and proven to be excellent. seasoning set, perfectly revealing the taste of chicken. Editorial "Tasteful" I have collected the most interesting combinations of ingredients for rubbing and stuffing chicken from recognized kitchen experts.

How to cook delicious chicken

Wine, herbs and tangerines
Eugenia Bon, author of numerous books on culinary topics, uses herbs, tangerines, wine and honey to prepare chicken with a unique Mediterranean taste.

She places the chicken on a wire rack set over a baking sheet, and inside the bird she places a few cloves of garlic, a couple of sprigs of rosemary and 2 tangerines cut in half. Top with a mixture of olive oil, tangerine juice and white wine with a few drops of honey. Evgenia bakes the chicken for 20 minutes at 220 degrees, then covers with foil and cooks for 40 minutes at 170 degrees.

Smoked paprika
Mario Batali, a popular American chef, restaurateur and food historian, prefers smoky chicken. If it is not possible to cook the bird over an open fire, the master achieves the grill effect using a mixture of smoked paprika, cumin and dried sage.

Mario prepares a mixture of 1 tablespoon paprika, 2 teaspoons sage, 1 teaspoon ground cumin, 2 teaspoons coarse salt and 2 teaspoons ground black pepper, then adds a little olive oil and a tablespoon lemon juice. This is what he rubs on the chicken, then bakes it until done at 180 degrees.

Lemon and herbs
Shelley Lindgren, a sommelier and connoisseur of exquisite tastes, believes that chicken itself does not need spices and sauces with a pronounced aroma. He assures that it is enough to highlight the taste of the bird by stuffing it with several cloves of garlic cut in half, two halves of a lemon and sprigs of herbs (basil, oregano, rosemary). The outside of the chicken should be peppered, salted, greased with olive oil and baked until cooked at 180 degrees.

Mustard
Chef Jacques Pepin uses mustard, white wine and olive oil to achieve a fragrant, crispy crust. And for piquancy, he adds soy sauce and Provençal herbs.

Make a cut on the back of the carcass, remove the spine and press down, as if flattening the chicken a little. Spread the carcass with a mixture of 4 minced garlic cloves, 2 tablespoons Dijon mustard, 2 tablespoons white wine, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon Tabasco, 1 teaspoon dried Provençal herbs and 0.5 teaspoon salt.

Place the carcass in a frying pan, skin side up, and fry for 5 minutes, then place the frying pan in the oven and bake the dish at 180 degrees until done.

Fragrance oil
James Beard Foundation Award Nominee in the " Top Chef New York" Floyd Cardoz uses to cook chicken secret ingredient- butter with aromatic additives.

The easiest and, oddly enough, fastest way is to bake the whole chicken in the oven. Because there is less fuss with processing meat, cutting it and making combinations with vegetables. I took a whole carcass, rubbed it with spices and salt, put it in the oven, and after an hour or two I took out the finished dish. Moreover, it’s so tasty that there will be a line of people wanting to sit down at the dinner table.

The five most commonly used ingredients in oven-baked chicken recipes are:

There are a whole bunch of recipes for preparing such chicken. They use different products, spices, marinades, sauces, fillings - you don’t want to choose. Even if you limit the search to certain ingredients, you will still find recipes for oven-baked chicken in impressive quantities. By the way, on our website you can do this without any problems - limit the search for the required recipes by its components, and not just by time or cooking method.

The second least time consuming is chicken fillet in the oven, baked in different ways, with or without garnish, sauce. Breasts are ideal for this, as in some cases you don’t even need to cut them into pieces. They turn out very tasty cheese crust or in cream sauce. Two breasts fit nicely into a standard square baking dish, metal, ceramic, glass. You can serve the dish in it, and only then separate it into plates.

Five of the lowest calorie chicken recipes in the oven:

Chicken cut into pieces or disassembled into smaller parts is baked very quickly: drumsticks, wings, legs, thighs. It can be mixed with assorted vegetables: potatoes, carrots, onions, peppers, eggplants, zucchini, tomatoes. Even without any sauce, such a finished dish looks nice, especially if the food has a golden crust.

Tip: to prevent the chicken from burning or drying out in the oven, cover it with a sheet of foil 10-20 minutes before the end of cooking.

How to deliciously bake chicken in the oven? It would seem that every housewife should have dozens of answers to this question. But often the meat turns out dry or tough, is not cooked at all, or the crust remains faded. What to do? Follow our tips and write down simple and delicious recipes for your perfect chicken!

A whole carcass cooked in the oven will decorate even festive table. The beauty of this dish is its richness and quantity. After all, one chicken can feed a whole company. And if you add vegetables to it, you get an excellent solution for a side dish. But so that both taste and appearance the carcasses turned out perfect, it is important to know the secrets of choosing and preparing poultry.

5 secrets of delicious chicken

The delicate taste of the dish is guaranteed if you carefully choose the carcass. Only fresh meat will be soft, juicy and expressively aromatic. When purchasing, pay attention to medium-sized birds, weighing up to 1.5 kg. They do not have a thick layer of fat, and the meat itself has a higher nutritional value. The calorie content of chicken baked in the oven will be minimal in this case (about 190 Kcal per 100 grams of weight). And the benefits and pleasure are enormous.

You will be pleased with the rich taste of the dish prepared taking into account our recommendations.

Choose a fresh carcass with an even skin color. It should be pale yellow or slightly pinkish in color. The protruding fat should be white, the tissues should be elastic (when pressed, they quickly return to shape). The smell is slightly sweet, without an unpleasant amber.

Baking chicken in the oven should take place in a special container. If you have an old cast iron skillet left over, this will work perfectly. The ceramic container also heats up evenly and retains heat well. Forms made of glass and thin metal will be less successful. In the latter, the meat often burns. You can also purchase a special stand in which the baking process occurs vertically. This allows the fat to drip down, allowing the crust to dry out well.

How long to bake chicken in the oven depends on its weight. On average, it is enough to provide 40 minutes for each kilogram of weight. The temperature of frying chicken in the oven should be 180-200°. That is, a bird weighing 1.5 kg will cook in 1 hour. Parts of the same size carcass, for example, only drumsticks or only thighs, are cooked much faster. You can bake half a chicken in the oven in 30-35 minutes.

To get a rich, crispy crust, the temperature of the chicken in the oven will need to be varied. First, set the maximum for 30 minutes so that the crust “sets.” And the remaining time is baked at 200°. How long to cook the chicken in the oven in this case, you need to determine using a kitchen thermometer or visually. The thermometer is inserted into the thickness of the breast and thigh. These parts are considered ready if their temperature is 70 and 80 degrees, respectively. If you don't have a thermometer, a toothpick will help. Pierce the meatiest part of the carcass with it. Light juice will indicate that the dish can be removed from the oven.

Chicken baked in the oven will be evenly juicy if you place pieces of butter under the skin on the breast. This part of the carcass does not have a fat layer, so it usually turns out dry when roasting the whole bird.

To ensure that the chicken cooks evenly, you need to turn it regularly. Place it in the oven on its side. After 15 minutes, turn it over to the other side, and after another 15, place it breast side up. Baking on a wire rack will provide a similar result. In this case, there is no need to turn the carcass over, but you should place a form under the grill to collect the fat.

Turkish recipe with sour apple

This recipe is good because the bird is cooked at the same time as the side dish. It is, of course, made from vegetables, so it turns out tasty, satisfying and healthy.

You will need:

chicken - 1 pc.;

onion - 5 heads;

potatoes - 5 tubers;

carrots - 3 pcs.;

apple - 1 pc.;

mustard - 2 tbsp. spoons;

lemon juice - 2 tbsp. spoons;

parsley and thyme - 20 g each;

garlic - 2 cloves;

sugar - teaspoon.

Preparation

Rinse and dry the carcass, rub with pepper and salt inside and out.

Place the whole apple inside.

Mix mustard with lemon juice, add garlic and sugar. Grease the bird with the sauce and place in the pan.

Cut the vegetables into medium-sized pieces, chop the greens, mix.

Place the side dish around the carcass and cover with a lid or foil.

Bake at 200° for 30 minutes with the lid on, then remove it and bake until the meat is done.

If you plan to stuff the bird with a side dish, put the already prepared stuffing inside, otherwise it will remain raw. The cooking time for chicken in the oven does not change.

New flavors for your dish

Every housewife has her own recipe for baked chicken in the oven. Popular techniques for preparing it in a jar, into which water, broth or beer are poured. And on salt, which always provides a golden color to the chicken crust.

By baking chicken with salt, you really get a beautiful carcass. But the skin will taste “rubbery”, since it “tanns” during the cooking process. A truly crispy crust will be ensured by proper breading or brushing the skin with melted honey.

We offer you new solutions on how to cook chicken in the oven. And introduce your loved ones to the original tastes of a familiar bird.

With lemon and garlic

The addition of lemon gives the meat a touch of freshness, and garlic gives it an exquisite aroma and that very bitterness that we especially appreciate in grilled chicken.

You will need:

chicken carcass - 1 pc.;

lemon - 1 large;

garlic - 6 cloves;

pepper, salt;

thyme - 2 sprigs.

Preparation

Cut the garlic into “petals” and the lemon into thin slices.

Rub the meat with pepper and salt, place part of the lemon and thyme inside.

Cover the outside of the chicken with lemon and garlic, wrap with foil, shiny side inward.

Bake at 180°.

Breaded

This recipe uses breadcrumbs and garlic for breading, which makes the dish flavorful and the crust deliciously golden. The chicken should first be cut into portions.