How To Bake Chicken In The Oven So That It Turns Out Juicy And With A Crust

Whole baked chicken is a dish that is suitable for a regular family dinner, and for a holiday. It is prepared relatively quickly, and there are many ways to make it special.

Whole baked chicken is a dish that is suitable for a regular family dinner, and for a holiday. It is prepared relatively quickly, and there are many ways to make it special.

 

The taste of the bird directly depends on the method of marinade that was applied. In fact, you can not add anything else to the chicken, but just keep it in the right mixture of ingredients and bake, especially since this process is relatively fast. Fresh young chicken weighing up to 2 kg will be ready in 1-2 hours, depending on the power of the oven.

The method of roasting the bird also plays a big role in how the meat will taste. If wrapped in foil or placed in a sleeve, the juice will stick to the chicken, guaranteeing tender, tasty meat. But the crispy crust will not work. On the other hand, you can simply put the carcass on a baking sheet or in a glass, ceramic, cast iron mold and send it to the oven. In this case, the fat will drain, and you will have to take out the bird every 15 minutes and lubricate it. This method is good because it allows you to simultaneously cook a side dish for meat. Vegetables only need to be cut and put in a pan where the juice from the meat is collected.

 

Tips for the perfect crust:

Many modern ovens have a "grill" function. It is ideal for cooking meat. Baking powder will help make the crust drier and crispier. You just need to add 5-10 g to the marinade and it will dry the surface of the bird, and the meat itself will remain tender and juicy. Coarse-grained salt and brown sugar will add texture and flavor to the chicken. They need to grate the already marinated meat immediately before baking (of course, then nothing salty and sweet should be added to the marinade). A wonderful crust is obtained by placing the chicken overnight in a salt solution. The color of the chicken is brightest in the presence of mustard, honey, paprika in the marinade. If the chicken is low in its own fat, butter can be placed on it during baking.

However, the first and most important thing to start with roasting chicken is the marinade. We offer 5 recipes along with the most compatible garnish.

1. Chicken with herbs

Ingredients: 

1 chicken carcass, 70 ml vegetable oil, 6 garlic cloves, 5 g basil, 5-8 g paprika, 15 g salt, 10 g dried parsley, 10 g dried dill.

 

Grind garlic, put in a mortar, grind with salt, paprika and dried herbs. Pour vegetable oil into the resulting seasoning.

Wash the carcass, dry it, rub it with the mixture both inside and out. Place the chicken in the refrigerator for several hours. After that you can bake.

This is the basic and simple recipe. The amount of spices and names may vary depending on personal taste preferences. The main thing is not to forget salt and vegetable oil, the number of garlic cloves can be reduced or increased, but it is not recommended to completely exclude it. Boiled rice, stewed vegetables, buckwheat in tomato sauce are perfect for chicken baked with herbs.

2. Chicken up your sleeve

You will need:

1 carcass of chicken, 60 ml of sour cream, 30 ml of vegetable oil, 10 g of paprika, 10 g of dried garlic, 5 g of marjoram, 15 g of salt, 5 g of hot red pepper, orange, apple.

Wash chicken, dry. Mix spices with salt and vegetable oil, add sour cream, beat with a whisk. Cover the carcass with the resulting mixture inside and out. Soak in the marinade for 1-2 hours.

Peel the orange and divide into slices. Cut the apple into cubes. Insert pieces of fruit into the carcass, place it in the sleeve and tie it. Bake in an oven preheated to 190 degrees for about an hour. After tearing the sleeve from above and returning the bird to the oven for 10-15 minutes. Thanks to this simple action, even baking in the sleeve, you can get a nice golden crust.

An ideal side dish would be mashed potatoes, steamed cereals, baked potatoes with vegetables.

3. Chicken in mustard-wine marinade

 

Ingredients:

1 chicken carcass, 60 ml of prepared mustard, 100-150 ml of dry white wine, 30 ml of apple cider vinegar, 30 ml of vegetable oil, 5 g of ground pepper, 5 g of thyme, 10-15 g of salt, 5-6 garlic cloves, 2 apples .

Vinegar, mustard, wine, vegetable oil, salt, pepper and thyme mix, beat with a whisk until smooth, completely cover the carcass with the mixture. Put peeled garlic cloves inside the carcass. Leave the meat for 1-2 hours.

Add a diced apple to the garlic, fasten the belly with threads or toothpicks and send it to the oven preheated to 180 degrees on a baking sheet. After a quarter of an hour, take out the bird, pour it with leaked fat. Repeat the procedure 3-4 more times (every 15-20 minutes).

When the chicken is ready, the apple and garlic can be removed and discarded. It is convenient to bake a side dish for this dish on the same baking sheet at the same time, or later in the remaining fat. Usually it is potatoes with spices, but zucchini, eggplant with tomatoes, Jerusalem artichoke will be no less tasty.

4. Chicken baked with rice

You will need:

1 chicken carcass, 50 g of rice, 60 ml of soy sauce, 80 ml of vegetable oil, 5 cloves of garlic, 5 g of basil, turmeric, paprika, cumin, salt.

 

Boil rice in salted water until tender. Pour vegetable oil into soy sauce, add crushed garlic, salt and seasonings. Cover the chicken carcass with this mixture. Leave for 40-45 minutes.

After filling the bird with rice, sew up the abdomen, place it on a baking sheet, cover with foil and bake for 40 minutes at a temperature of 190 degrees, then remove the foil and return the bird to the oven for a quarter of an hour.

Cubes of apples, quinces or pears can be added to rice before baking.

5. Lemon Honey Chicken

Ingredients:

1 chicken carcass, 2 lemons, 60 g honey, 10 g thyme, 5 g salt, 15 g lemon peel.

Squeeze juice from one lemon (you can also get zest from it by rubbing the peel), mix with thyme, salt and liquid honey. Cover chicken with marinade and leave for 40-45 minutes.

Wash the second lemon, make 8-10 cuts on it so that the juice stands out, but the citrus itself remains intact. Put it in the belly of the carcass and sew it up, sprinkle it with zest. Bake such a chicken on an open baking sheet at a temperature of 180-190 degrees, pouring over the secreted fat every 15-20 minutes, until fully cooked.

Pasta with tomatoes and basil, millet porridge, bean paste go well with this meat.