Whole chicken in the oven: in foil, sleeve, on a vegetable bed

Whole chicken in the oven with a crispy crust - step by step photo recipe

To ensure that the chicken has a crispy crust, it must be marinated well. The marinade will not only provide a golden brown appearance, but will also make the meat juicier. It is thanks to the citrus fruits and parsley, which are part of the marinade, that the meat develops a sweet and sour taste, and the crust is generally eaten in the first minutes.

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Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Whole chicken in the oven in foil

Whole chicken baked in the oven in foil is a great idea for a family lunch or dinner. The dish is easy to prepare, and the look and taste are just to die for. A golden brown crust covers the most tender meat, which easily falls off the bone.

Ingredients:

• Chicken – 1 pc.;
• Salt – 1 tsp;
• Mayonnaise – 2 tbsp. l.;
• Dried garlic – 1 tsp;
• Paprika – 1 tsp;
• Turmeric – ½ tsp;
• Khmeli-suneli – ½ tsp;
• Ground black pepper - to taste.

How to prepare:

1. Wash the chicken under running water and dry with paper towels. Then grease the carcass on all sides with pepper and salt.

2. In a bowl, combine mayonnaise, dried pepper, garlic, suneli hops, paprika and turmeric. Transfer the carcass into a mold and coat the entire surface with the prepared sauce. Cover with cling film and place in the refrigerator for 1 hour.

3. Wrap the bird tightly in foil and place on a baking sheet. Turn off the oven at 250 degrees and bake for 40-50 minutes. Then we take it out, unfold the foil, return it to the oven, and keep it until golden brown and the meat is completely cooked.

4. Whole chicken baked in the oven goes perfectly with mashed potatoes and various salads.

Bake chicken in the sleeve correctly

Chicken baked in a sleeve is especially popular. Many housewives add various vegetables to this dish - this gives them a special unique taste, as they are fried in chicken juice.

To properly bake a whole chicken or parts of it in the oven in a sleeve, use the following table.

The above times are based on preheating the oven to 180 degrees Celsius.

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

Baking chicken in a sleeve in the oven is as easy as shelling pears. The meat turns out juicy and aromatic, and the taste is truly delicious. Chicken can be prepared not only for everyday lunch, but also for a holiday table. The result is always 100%.

Ingredients:

• Chicken – 1.5 kg;
• Garlic – 6-9 cloves;
• Salt – 1.5 tsp;
• Black pepper - to taste;
• Khmeli-suneli – 1 tsp;
• Sweet paprika – ½-1 tsp;
• Vegetable oil – 2-3 tbsp. l.;
• Onion – 1 pc.

Cooking instructions:

1. Pass the garlic through a press into a bowl and add salt, black pepper, sweet paprika and suneli hops. Mix all the spices vigorously.

2. Rub the pre-washed and dried chicken with seasonings on all sides and inside. Cut a large onion into 4 parts. We put the carcasses inside. Unfold the baking sleeve and carefully place the chicken in it. Drizzle vegetable oil over the top of the meat. We tie the edges of the bag.
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3. Place the chicken in an oven preheated to 200 degrees for an hour and a half. Then we take it out of the bag and put it on a dish.

4. Baked chicken goes well with any side dish. Everyone will be completely delighted.

Chicken with a crispy crust baked whole in the oven - recipe in foil with buckwheat

Previously, on New Year and Christmas, our family always served baked goose with buckwheat. Nowadays it is quite expensive to get this poultry for a holiday. Therefore, instead of “cackle”, I have been preparing “cuckoo” for many years now.

The whole chicken baked until crispy is delicious! But it becomes simply unique and turns into a rich dish if the carcass is stuffed with buckwheat. Moreover, the cereal should not just be poured in half-softened and simmered in the oven, but first cooked “merchant style” with vegetables.

Ingredients:

• Fresh chicken carcass – 1 pc.
• Water, buckwheat – 1 glass each.
• Onions, carrots - 1 pc.
• Sunflower oil – 2 tbsp. l.
• Garlic clove – 2 pcs.
• Mayonnaise – 1 tbsp. l.
• Seasoning for chicken – 1.5 tsp.
• Salt – ½ tsp. + ¼ tsp.
• Ground black pepper – 1 pinch.

Preparation:

1. Take a freshly cooled carcass and rinse it thoroughly under running water. Inside, be sure to soak and clean out all the clots that usually accumulate near the spine and tailbone. Shake off any remaining moisture and let dry.

2. We prepare the simplest marinade, which will help make our dish tender and very tasty. Grind the peeled garlic cloves with a press. Add mayonnaise to this aromatic mass and add your favorite seasoning for chicken. Season with ground black pepper and, if we know for sure that the seasoning is not too salty, add some salt (but not more than half a teaspoon). Mix until you get a fairly thick paste-like mass.

Mayonnaise can be replaced with sour cream, kefir, yogurt and even lemon juice.

3. Wearing gloves to prevent your hands from corroding, we begin to rub the marinade into the prepared carcass. Be sure to go through the spices on the inside of the bird so that the meat absorbs the seasonings on all sides and is not bland in places.

4. After peeling the carrots and onions, we begin preparing the filling. We pass the orange cylinder through a large-mesh grater, and cut the onion vegetable into small cubes using a knife.

5. Heat the sunflower oil in a frying pan and add our slices to it. Over medium heat, stirring occasionally, sauté the vegetables until slightly softened and a delicious aroma appears.

6. At the same time, quickly sort out the buckwheat and wash it thoroughly. As soon as the vegetables reach the desired condition, pour the cereal onto them and add some salt (≈ 1/4 tsp). Fill with warm boiled water (≈1 glass) and close with a lid. Simmer over medium heat until the liquid completely disappears - you get semi-finished buckwheat porridge, almost “merchant style”. Be sure to let it cool a little so as not to burn yourself when stuffing.

7. Fill the cavity of the chicken tightly with buckwheat porridge and tighten the edges of the skin on the tail so that they plug the hole. Pinning them with toothpicks or sewing them up with thick cotton thread will help keep them in this state.

8. Place the stuffed bird on its back in a large frying pan, heat-resistant casserole dish or baking sheet, and cover the top with foil. Or you can wrap it in it first, and then lay it down - it’s at your discretion.

9. Place it in the oven, which by this point already holds a temperature of 190 degrees inside, and forget about the dish for a whole hour. Since we want chicken with a crispy crust, we make sure to remove the foil from the top of the bird and let it fry for another quarter of an hour or turn on the convection mode for 10 minutes.

10. Fresh herbs and sliced ​​fresh tomatoes and cucumbers are just perfect for serving chicken with buckwheat. Also, pickled gherkins will go great as an appetizer with meat. Don’t forget to accompany the dish with a large spoon so that eaters can help themselves to a delicious side dish of cereals and vegetables.

Bon appetit!

To the content.

Whole chicken in the oven with potatoes

To avoid the hassle of preparing a side dish for meat, simply bake a whole chicken in the oven with potatoes. This way you will have a complete meal ready right away. You will need a minimum set of products and a little time to prepare the poultry and potatoes, and the oven will do the rest.

Ingredients:

• Chicken – 1 pc.;
• Mustard – 1 tbsp. l.;
• Garlic – 2 cloves;
• Butter – 20 g;
• Potatoes – 1 kg;
• Vegetable oil – 2 tbsp. l.;
• Salt, ground black pepper - to taste.

How to prepare:

1. Wash and dry the bird carcass. Rub salt and black pepper inside and on all sides.

2. Chop the garlic in any convenient way and rub it into the skin. Next, grease the surface with mustard. Place the chicken in a bowl, cover with film and marinate in the refrigerator for 6-7 hours. After the specified time, grease a heat-resistant dish with vegetable oil and place the marinated poultry in it. Rub the top with slightly melted butter and cover with foil. Bake in the oven for 40 minutes at 200 degrees.

3. We take out the dish, remove the foil and pour the resulting juice over the chicken. Cut the potatoes into medium-sized pieces and place them around. Cover the pan with foil again and bake for another 40 minutes.

4. Serve immediately after cooking, before the chicken with the delicious side dish has cooled. In addition, you can serve fresh or pickled vegetables.

Chicken baked in foil

One of the signature dishes of many housewives is chicken, deliciously baked in the oven and, of course, in foil. After all, preparing it will not cause you much trouble, and you will begin to enjoy it from the moment the aroma of roasting poultry begins to smell throughout the rooms. Nowadays, it is possible to eat chicken every day, without being afraid to experiment with cooking, supplementing it with different ingredients and spices, always getting an incredibly tasty dish. We have prepared for you detailed recipes for chicken baked in food foil, which describe how and how long to bake it in the oven.

Whole chicken baked in foil with potatoes and apples

Ingredients:

• whole chicken – 1.6-1.8 kg;
• dry white wine – 30 ml;
• salted soy sauce – 30 ml;
• potatoes – 6-7 tubers;
• apples (sour) – 5-6 fruits;
• salt - to taste;
• vegetable oil – 1-2 teaspoons;
• ground almonds – 1.5 teaspoons.

Preparation

Combine wine and salted soy sauce in a small bowl. We coat the whole chicken, washed under cold running water, with this marinade in all accessible places. Set it aside for at least a couple of hours.

Peel the potato tubers and cut them coarsely into 4-6 pieces. From washed apples, halved, remove the cotyledons and cut them into fairly large slices. Combine apples and potatoes in one container, add salt individually to taste, sprinkle with ground almonds and mix everything. We stuff the chicken tightly with this filling and use a thread and a needle to grab the edges of the skin so that nothing falls out of the bird. Place the chicken on four layers of oiled foil. Place more filling along its edges, if you have any left, then cover everything with the edges of foil, pinching them tightly. Place the chicken, laid out on a baking sheet, in the oven and bake for 1 hour 10 minutes at 185 degrees. To obtain a golden color, open the foil 10-15 minutes before cooking.

Chicken fillet baked in foil with lemon

Ingredients:

• chicken fillet – 600-800 g;
• lemon juice – 2 tbsp. spoons;
• lemon – half of one fruit;
• ketchup (for barbecue) – 50 g;
• coarse salt - to taste;
• vegetable oil – 1 teaspoon.

Preparation

Rub the prepared chicken fillet to taste with coarse salt. Add lemon juice to the ketchup, stir and brush the meat with this mixture. We put all this beauty on foil, slightly greased with oil and cover each fillet with coarsely chopped slices of fresh lemon, and then tightly close the raised edges of the foil, press them with the palm of your hand and place the fillet on a baking sheet in an oven preheated to 190 degrees. We take out the dish ready after 50 minutes.

Very tasty and juicy whole chicken in the oven on salt

Chicken turns out very tasty and juicy if you bake it whole in salt. You've definitely never eaten meat like this before. The most tender white breast simply melts in your mouth. Salt, or rather its vapor during baking, gives the meat juiciness.

Despite using a lot of salt, the chicken is not salty at all. This recipe is ideal for anyone who follows a healthy diet.

Ingredients:

• Chicken – 1 kg;
• A mixture of peppers, coriander, cumin - to taste;
• Salt – 1 kg.

How to prepare:

1. Wash the chicken and dry it with a paper towel. Mix all the spices in a bowl and grease the inside with them.

2. We tie the legs together so that the juices remain inside and the carcass does not fall apart during baking. Place a kilogram of salt in an even layer on the bottom of a heat-resistant dish.

3. Place the chicken on top. Place in an oven preheated to 180-200 degrees for 1.5-2 hours (baking time depends on the power of the oven).

4. Baked chicken can be served either whole or carefully cut into pieces with a knife. This meat dish is ideally complemented with fresh vegetables.

At what temperature and for how long should you bake chicken in the oven?

Baked chicken in the oven is a spectacular hot dish for the holiday table that does not require much effort in preparation. The main thing is to buy a fresh carcass, cut it up or leave it whole, marinate it, and then bake it. In order not to spoil the dish and not to serve it half-baked or overcooked, you need to know how long to bake the chicken in the oven and what the temperature should be.

How long does it take to bake a whole chicken in the oven?

How long to bake a whole chicken in the oven depends, first of all, on the weight of the carcass. The heavier the bird, the longer it will take to cook. When purchasing, choose chilled chicken weighing 1.5-2 kg. The low weight of the bird means that it is still relatively young, which means its meat will be more tender, softer and juicier.

When roasting chicken, two factors play an important role - temperature and time. There are two most popular baking methods. In the first case, you should place the carcass in an oven preheated to 175 degrees and bake at the rate of 25 minutes for every 500 g of chicken, plus an additional 20 minutes. For even baking, we recommend turning the carcass on the other side after 15 minutes from the start of baking. After another 15 minutes, return it to its original position.

If you want the chicken to be golden brown and crispy, the second method will suit you:

1. Preheat the oven to 230 degrees.

2. Place the chicken in it, bake for about 10-15 minutes, then reduce the temperature to 175 degrees and leave the bird in the oven for another 60-80 minutes.

3. To check the chicken for doneness, pierce the meat in the thickest part with a toothpick. If clear juice flows out of it, then the bird is ready. If there is ichor, you should finish cooking the meat.

How long to bake chicken legs

Chicken legs should be baked for 30-35 minutes at 180 degrees.

How long to bake chicken breast

It will take at least 45 minutes to cook chicken breast and fillet at 180 degrees.

How long to bake chicken wings

If you decide to bake wings, then you shouldn’t race for time. It is better to bake them longer, but at a relatively low temperature. Then the product will not have time to burn. Bake small chicken wings for about 25-30 minutes at a temperature of 180-200 degrees.

If the wings do not have time to bake from the inside, but begin to burn, then use a baking sleeve. Place the product in it, tie it tightly and place it in an oven preheated to 180 degrees for 40 minutes. Then cut the sleeve and bake for another 10 minutes.

You can also cut the wings into two parts and place them mixed on the grill so that the edges do not burn, but bake evenly.

How long to bake chicken thighs

Chicken thighs are baked in the oven for 40-45 minutes at 180 degrees. To make the meat more juicy, you can use foil. The cooking time does not change.

How to choose the right oven mode

The choice of oven mode for baking depends on the individual preferences of the cook. For cooking, you can use the “Grill” mode by preheating the oven to 200 degrees. Housewives also often use the “Double-sided heat” mode, and turn on convection 15 minutes before cooking. It allows you to get a golden, delicious crust.