It would be nice, delicious and tasty not to fry, stew, or cook poultry, cooked whole chicken in the oven - the standard of the dish, which can become both nutritious and healthy, original and varied.

Whole chicken in the oven on a baking sheet


Experienced cooks have long recognized that the process of baking products is much simpler than frying technology. Let's see how to cook whole chicken in the oven according to all the canons of culinary art.

Ingredients Composition:

• large carcass - up to 2 kg;
• olive oil - 20 g each;
• dry basil;
• French mustard - 20 g;
• cloves of garlic - 3 pcs.;
• spices and spices.

Cooking method:

1. We begin the process with the preparatory phase. We wash the bird, remove the insides, cut off the wen on the tail.
2.We combine oil, mustard, basil, chopped garlic, salt and pepper in a bowl. Thoroughly mix the sauce, thickly grease the chicken from all sides, including the inside. We connect the legs and wings with culinary threads so that they do not burn.
3. Spread the bird on a metal sheet.

For proper and high-quality baking, we place the carcass in the central part of the pan.

4. Put the chicken for an hour in the oven (t 200 ° C).
Serve the dish with garlic sauce (adjika), serve your favorite side dish.

With crispy crust

One of the main advantages of cooking poultry in the oven is the “tasty” baking effect - chicken with a crispy crust.

Grocery list:

• sour cream - 200 g;
• salt, a mixture of peppers, paprika, turmeric;
• chicken - 2.3 kg;
• cloves of garlic - 3 pcs.

Cooking:

1. We combine salt in a bowl, a pinch of paprika and turmeric, chopped cloves of garlic. We rub the prepared bird in advance with the resulting composition, remove for 2 hours in the refrigerator.
2. We get the pickled carcass, grease with a thick layer of sour cream. You can use fresh cream or quality mayonnaise.
3. Place the bird on a baking sheet, cover it with a double layer of foil, firmly press the edges of the paper to the metal sheet. Bake for 40 minutes at 180 ° C. After the specified time, remove the foil, continue cooking for another 40 minutes.
Serve the dish, serving with fresh vegetables, fried potatoes, another side dish.

Baked bird in foil


Chicken meat refers to dietary products whose quality depends on the methods of heat treatment. Baked poultry in foil maximally retains its valuable nutritional qualities, excellent appearance.

Grocery list:

• curry powder, paprika - 1 tsp;
• chicken - 1.5 kg;
• cloves of garlic - 4 pcs.;
• mayonnaise (cream or sour cream) - 100 g.

Order of preparation:

1. Grind the cloves of garlic. We mix half of the composition with seasonings, we rub the carcass from the inside with the resulting mixture.
2. The remaining garlic mass is combined with mayonnaise, cream or sour cream. Lubricate the bird with the aromatic composition from the outside, put it on a baking sheet laid with two layers of foil.
3. Wrap the carcass tightly in paper, send to the oven for 40 minutes. (200 ° C). After time, open the chicken, bake another 10 minutes. until a golden hue appears on the skin.
Roasted poultry cooked in its own juice. At the same time, the crust turned out, as always, crispy and appetizing.

Skewered chicken in the oven

The oldest way of cooking, although it has undergone changes, is still in demand in modern cooking.

Product Composition:

• large chicken - from 2 kg;
• salt, spices, spices (dry garlic, pepper, paprika, other components).

Cooking chicken on a spit:

1. After processing the birds we arrange the pickling of the product. Pour the drinking water into a deep bowl, place a leaf of laurel, pepper (including peas), salt (3 tbsp. L per 1 liter of liquid). Lower the carcass into the fragrant composition, leave for 3 hours in a cool place.
2. We get the bird out of the water, blot it with napkins, treat it with a dry mixture of garlic, paprika, pepper. If desired, use other spices.
3. We connect the wings and legs, string the chicken on a skewer, fix it on both sides with special metal clamps (screws) so that the bird does not move along the rod “wherever it pleases”.
4. Set the skewer in the oven, heated to t 180 ° C, turn on the "Grill" function. A burning light allows you to observe the process of rotation of the chicken. After an hour, set the lower heating with the same temperature.

With the addition of potatoes


The presented recipe is interesting not only for a deliciously cooked and superbly decorated bird, but also for a delicious side dish. Whole chicken with potatoes - a full meal for the whole family.

Necessary components:

• salt, spices, seasonings;
• oil (sunflower or olive) - 50 ml;
• chicken - 2.5 kg;
• potatoes - 800 g.

Cooking:

1. We process chicken in the usual manner.Rub the carcass with salt, grease the olive oil. We fix the wings and legs with twine so as not to get “embers”.
2. Cut the peeled potatoes into quarters, salt, pepper, pour with aromatic oil.
3. Process the baking sheet with vegetable fat, place the prepared carcass in the center of the sheet.

We always remember that white meat cooks 30% faster than the “dark” legs and hips, so we place the carcass with its back down.

4. Attach the divided root crops, lay the slices with a kind of crown around the chicken. Bake food for 1.5 hours at t 220 ° C.

How to bake up your sleeve

The use of culinary packages is becoming increasingly common in the process of preparing meat dishes. Baking chicken in a sleeve is not particularly difficult, but has a number of practical advantages.

Ingredients:

• butter - 50 g;
• seasoning for poultry - 1 tbsp. l .;
• whole chicken;
• salt (20 g), spices.

Cooking:

1. Mix melted butter with seasonings and salt.
2. Rub the carcass on the outside and inside with the resulting composition. Leave the product to marinate for 2 hours (overnight).
3. We take out, we connect legs and wings, we put in a culinary sleeve. If there are no factory holes, pierce the top of the bag in several places. Otherwise, the film may “explode” from excess steam.
4. Send the bird for an hour to the oven (180 ° C). After 50 minutes, carefully cut the packaging, continue cooking until crusty.
A chicken in a sleeve is a healthy, superbly decorated dish, suitable for both daily meals and for a festive feast.

On a salt cushion


An original way to get a deliciously delicious dish with your favorite crisp.

Required Components:

• chicken - from 2 kg;
• table salt - 1 kg.

Step-by-step preparation:

1. We prepare the bird for heat treatment. With culinary scissors we cut the sternum in the middle, attach it to the flattest position, crushing the carcass with your palms (like tobacco chickens).
2. Pour salt on a baking sheet covered with parchment, level the layer (at least 2 cm). Once again, blot the bird with napkins so that the white crystals do not stick to the carcass and do not spoil the taste of the product.
3. Place the chicken on a salt pad, send it to the oven (180 ° C). Cooking time always depends on the weight of the bird. The calculation is simple: for 1 kg it takes 45 minutes. hot procedure. This means that the carcass will require 1.5 hours of baking.
The effect of cooking chicken exceeded all results. Under the crisp, it turned out amazingly tender, very juicy meat with a spicy taste.

Stuffed chicken

Ingredients:

• mushrooms - 400 g;
• onion;
• buckwheat - 150 g;
• whole chicken;
• mustard sauce - 20 g;
• vegetable oil;
• salt pepper.

Cooking:

1. Rub the outside of the carcass with salt and pepper, grease with mustard sauce, leave for half an hour.
2. Fry chopped mushrooms with chopped onion in oil until tender, combine with buckwheat boiled in salted water.
3. Fill the poultry’s abdomen with the obtained filling, sew up the skin with culinary threads, bake for 1.5 hours in the oven.
We serve festively stuffed chicken, serving a dish with aromatic filling, cherry tomatoes, fresh herbs.

Apple Recipe


Chicken with fresh fruits is the most popular holiday dish, representing the classics of the culinary genre.

Required Products:

• prune - 100 g;
• small apples - 5 pcs.;
• salt, pepper (ground before use) - 3 g
• chicken - 1.5 kg;
• olive oil - 20 g;
• almond nuts - 20 g;
• cloves of garlic - 3 pcs.;
• mayonnaise - 20 g.

Cooking method:

1. Mix fresh oil, pepper, salt, chopped garlic. We rub the prepared bird with the resulting composition, not forgetting about the inside of the carcass.
2. My prunes, scalded with boiling water, dried with napkins. Cut apples into large slices. We stuff the bird with pieces of fruit chopped with nuts.Sew the skin on the abdomen, knit legs and wings with culinary threads.
3. Lubricate the chicken with mayonnaise, ensuring the formation of a golden crust. Bake for 1.2 hours at 180 ° C.
It is difficult to say what is cooked tastier - delicious filling or appetizing chicken.

With mushrooms

The old way to get dishes from poultry and wild mushrooms.

List of ingredients:

• onions - 2 pcs.;
• vegetable and butter - 30 g each;
• chicken (homemade or high-quality factory);
• cloves of garlic - 4 pcs.;
• forest mushrooms (can be champignons) - 400 g;
• salt, pepper, paprika.

Cooking Technology:

1. Pour 20 g of aromatic oil into a small bowl. Add half the composition of chopped garlic, paprika, salt and pepper.
2. Rub the carcass with the resulting spicy mixture, leave it in the refrigerator under the film for 2 hours.
3. While the chicken is saturated with marinade flavors, fry the mushrooms divided into 4 parts in oil. Small specimens are left in their entirety.
4. When the moisture from the mushrooms evaporates, add butter, chopped onions, the remaining garlic. Continue cooking until golden brown on the products.
5. We get the chicken, stuffed with mushroom stuffing, sew the skin of the abdomen with thread (fasten with toothpicks). We spread the carcass into the form, bake for 1.5 hours. Initially set t 220 ° C, after 20 minutes. reduce the intensity of heating by 50 degrees.
Before serving, remove the skewers, form the mushroom composition around the bird. We complete the culinary composition with chopped herbs.

Bottle cooking option


An original way to get an exquisite decorated dish.

Grocery list:

• Provence herbs - 3 tsp;
• chicken - up to 1 kg;
• vegetable oil - 20 g;
• juice of half a lemon;
• a mixture of peppers, salt.

Order of preparation:

1. We prepare the bird in the usual way. We combine in a bowl of seasonings, vegetable oil, salt. Rub the chicken with the resulting composition, including the abdomen.
2. Squeeze in a clean glass bottle (1 liter capacity), lemon juice, add a pinch of Provence herbs. Carefully put the carcass on a transparent container. We install the building in a small baking dish. We fill the container to half with water, send it to the oven for an hour (t 200 ° C).
We remove the chicken from the glass "perch", serve a luxurious hot dish. True, when cold, poultry meat will be just as juicy, tasty and aromatic.

Bake with vegetables

The combination of poultry meat with vegetables will diversify the menu.

Product Composition:

• young chicken - up to 1.5 kg;
• potatoes - 6 pcs.;
• onion turnip - 5 pcs.;
• large carrots;
• celery - ½ root;
• garlic - ½ head;
• vegetable oil - 100 g;
• salt (15 g), herbs, coriander, pepper.

Cooking:

1. In a bowl we combine spices and seasonings selected to taste, 5 g of salt, 20 g of oil. We rub the chicken with the resulting composition, send it for an hour to the refrigerator.
2. Cut the peeled carrots and celery root into approximately equal cubes, add in the butter to a slightly soft state. Separately, we pass the onion rings.
3. Cover the baking sheet with metal paper, spread the onion rings, distributing the composition over the entire foil. In the center of the fragrant "bed" we place the chicken. We surround the bird with potato cubes, slices of carrots and celery.
4. Season the root vegetables with a small amount of salt, pepper, chopped cloves of garlic. Bake for 1 hour (200 ° C).
To represent the chicken with vegetables, we choose a large dish, decorate with chopped herbs.

In a honey mustard marinade


A feature of the recipe is poultry processing, in which the pickling time is minimized, and the taste of the dish is maximized.

Necessary components:

• mustard composition - 50 g;
• chicken;
• soy sauce, ketchup (tomato paste) - 40 ml each;
• honey - 30 g;
• salt (20 g), Provencal herbs.

Cooking method:

1. Prepare the carcass for baking.We combine salt, fresh mustard, honey and ketchup, aromatic herbs in a bowl. Thoroughly mix the ingredients, season with soy sauce.
2. Once again, wipe the carcass dry with napkins, eliminating the presence of moisture on the surface of the product. Lubricate the bird with marinade inside and out, leave it closed for a quarter of an hour. Don't let the spicy sauce bother us. The meat will take only the right amount of burning component.
3. Send the bird to the oven, covering it with metal paper. The first 25 minutes we bake at 230 ° C, for the next half hour we reduce the heating intensity to 170 degrees. 10 minutes before the end, open the paper to form a delicious crust.
Serve the chicken in a honey mustard marinade on a large dish surrounded by a delicious side dish.

Baked bird with garlic and lemon.

Chicken meat goes well with citrus fruits. Delicate garlic aroma adds piquancy to the natural taste of your favorite product.

Ingredients:

• a mixture of peppers;
• cloves of garlic - 3 pcs.;
• chicken - up to 1.5 kg;
• softened butter - 10 g;
• salt, lemon.

Cooking:

1. We process the bird in the usual way, thoroughly get wet, grease with melted fat. We combine in a bowl salt, chopped garlic, a mixture of peppers (white, black, pink). We rub the chicken with the resulting composition on top, lubricate it from the inside.
2. Cut the lemon into thin slices. We send part of them to the abdomen, divide several segments into quarters, place them under the skin.
3. Put the chicken in a roasting pan, bake on the middle shelf of the oven for an hour at 220 ° C. If there are signs of burning, temporarily cover the product with foil.

Oven grilled chicken


A whole bird cooked in the oven is always a welcome, never-bored dish for adults and kids.

Grocery list:

• curry seasoning;
• mayonnaise - from 30 g;
• chicken;
• honey - 15 ml;
• we select the amount of salt and pepper according to preferences.

Step-by-step preparation:

1. To soften the taste of meat prepared carcasses combine 2 liters of purified water and 170 g of salt. We arrange for the chicken a half-hour bath. After the procedure, wet the carcass well with napkins.
2. Next, rub the product with curry seasoning, a mixture of peppers, mayonnaise. Leave the bird to “rest” for half an hour, then put it on the grill. At the bottom of the oven we put a baking tray to collect the draining fat. Bake the product for 1.5 hours at 230 ° C.
3. 40 minutes before the end of the process, we take out the bird, with a culinary brush, grease it well with honey, return it to the oven.
We check readiness with a toothpick. If you pierce, we see the bright juice that comes out, we set the table for Sunday lunch.

Tasty recipe:oven chicken foil

Cooking with oranges

We compose a festive menu for a significant event? We give preference to the main dish of the gala table - amazingly baked chicken with oranges.

Ingredients:

• cloves of garlic - 6 pcs.;
• salt pepper;
• oranges (sweet grade) - 2 pcs.;
• mustard, honey - 30 g each;
• domestic chicken - up to 2 kg.

Cooking:

1. Wash the bird, dry it with paper towels, rub it with salt, a mixture of peppers, mustard, quality honey. Leave in this form for 15 minutes for easy pickling.
2. To enhance the aroma of oranges, scald them with boiling water, then quickly dip into cold water. To reduce the saturation of the citrus taste, remove the zest. Cut the fruit into thin plates.
3. Carefully separate the peel on the back, in the formed "pockets" we place a slice of orange. We perform the same procedure from the side of the abdomen of the bird. We put the carcass into shape.
4. Send the chicken to the oven, bake for 2 hours at 220 ° C. Do not forget to extract the orange circles before serving the food on the table.
If desired, add a little caraway, turmeric and coriander to the ingredients of the recipe. The taste of the dish will instantly be transformed, it will get spicy notes.

In soy sauce


When they say that chicken simply “melts in the mouth”, there is no doubt that soy sauce was used in the preliminary pickling of the bird.

Required Products:

• fresh ginger - 3 cm;
• oil (olive and cream) - 30 g each;
• chicken - up to 2 kg;
• cloves of garlic - 4 pcs.;
• soy sauce - 40 g;
• filtered water - 60 g.

Cooking process:

1. Grind peeled ginger, combine the components with water, soy sauce, garlic cloves passed through a press.

We take into account that as part of a high-quality Asian product, produced exclusively in glass containers, flavorings should not be present.

2. Put the chicken in a pan, fill it with soybean composition, leave it to marinate for 10 hours in a closed form.
3. We place the bird on a baking sheet covered with foil. We process paper with vegetable fat. Pieces of butter are placed in small cuts made in the skin from the back. We try not to break the delicate skin.
4. Close the edges of the foil tightly; at the end of the process, open the bird to get a delicious crust. Bake the dish for 1 hour (180 ° C).
Whole chicken in the oven is a delightful flight of fantasy in a world of high culinary art.

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