Time to bake a whole chicken in the oven. How long does it take to bake chicken in the oven? What determines the cooking time?

Homemade chicken in the oven

How delicious does this dish look! The moderately browned chicken, cooked in the oven whole, with a crispy crust, leaves no one indifferent. If you follow the recipes and are consistent, the baked meat will turn out juicy and tasty. The aromas of a dish rich in seasonings spread far beyond the kitchen.

We have already introduced you to delicious options for cooking salted chicken, baked poultry with eggplant. Juicy poultry dishes with zucchini cooked in the oven. Delicious recipes for baking chicken with potatoes.

Baked chicken carcass is an exceptional dish for the holiday table. It may come with a surprise. After all, you can put vegetables, mushrooms and even fruits inside the bird... The presence of fruits in the carcass always delights guests. And these can be not only apples, but also oranges. I really like it when meat is baked with prunes. When cereals or vegetables are added, there is no need to prepare a side dish.

And for a golden brown crust, use honey and mustard to help. Mayonnaise and soy sauce add friedness. With butter, the finished product turns out golden. It’s even better if you first soak the semi-finished product in a marinade with the addition of spices and seasonings. Then the meat inside will be aromatic. We invite you to get acquainted with some simple recipes for a delicious dish.

Whole chicken in the oven with a crispy crust

Oven-baked chicken with a golden-brown crispy crust is a win-win option for any table. Be it an ordinary family dinner or a festive feast for the New Year or Christmas. The dish looks impressive and solemn, and the golden brown crust emits aromas that stimulate a “brutal” appetite.

The secret to the beautiful brownness of this dish is contained in the sauce that is used to rub the carcass before baking. The meat is tender and the skin is crispy. And its recipe is simple and accessible.

What we need:

chicken weighing approximately 2 kg;
70 ml vegetable oil;
1 tbsp. l. salt;
1 tsp. pepper mixtures;
1 tsp. dried garlic;
1 tsp. turmeric;
2 tsp. dried paprika;

Whole roasted chicken recipe with photo:

Step 1. Wash the carcass and dry it with a paper towel.

Step 2. Now prepare the sauce for rubbing and marinating the meat. To do this, pour 70-80 ml of vegetable oil into a container. Add a level tablespoon of salt, a teaspoon of a mixture of different peppers, turmeric and dried garlic. And another 2 teaspoons of dried paprika.

I’ll tell you the secret right away. Vegetable oil with spices, when rubbed on the carcass, clogs the pores in the skin of the bird. The moisture does not evaporate, but remains inside, and that’s juiciness.

Step 3. Mix all the contents and coat the entire bird carcass with a brush.

Step 4. Leave to marinate a little, at least for 40-50 minutes. During this time, the spices will penetrate through the skin into the pulp and it will be aromatic. The photo shows that the bird carcass already has a pleasant red-brown color.

This is the second secret - blush. Turmeric has a bright, rich yellow color, while paprika has a red color. When mixed, the spices color the skin of the bird. Yes, plus the roastiness when cooking. The result is an incredibly beautiful blush.

If you bake a bird without spices, there will be no such effect. As a rule, it burns in one place; the sides of the meat remain pale. And here the effect of uniform roasting is created.

Step 5. Don't forget to tie the legs with a strong thread. You can cut a narrow ribbon from the baking bag. It is quite durable and can withstand high temperatures. We put foil covers on the wings so that they don’t burn. Transfer the workpiece to a baking sheet.

How long to bake chicken in foil in the oven

Step 4.

After the chicken is completely soaked in the marinade, we wrap it in foil. But which side of the foil should you bake chicken in the oven? It is important to remember here that the glossy shiny side reflects heat better than the matte side. Therefore, we recommend wrapping the chicken wings and legs with the shiny side facing out to prevent them from burning, and the rest of the chicken carcass with the matte side of the foil facing out.

Place the baking sheet in the preheated oven. Bake the chicken in foil for about one hour. Baking time largely depends on the size of the chicken itself and the temperature at which you cook.

To check the readiness of the chicken, you can carefully remove the foil and pierce it with a fork; if juice comes out, the chicken is not yet baked. About ten minutes before it’s ready, you need to open the foil so that the crust browns.

Chicken cooked in foil can be served with any vegetables and side dish, or without it. Bon appetit!

Chicken with apples baked in foil in the oven has a very original taste. To prepare such chicken you will need a minimum of time and products.

Ingredients:

— Chicken — 1 pc. — Garlic — 3 cloves — Apple — 5 pcs. - Salt pepper

1. Rinse the whole chicken and pat dry with paper towels.

2. Place the carcass in a deep plate, spread with a mixture of pepper, salt and garlic squeezed through a garlic press. Wrap with cling film and place in a cool place for a couple of hours.

3. Rinse the apples well; you don’t need to peel them. Cut in half, remove cores and seeds and chop coarsely.

4. Stuff the chicken with apples, place on a baking sheet lined with foil, place the remaining pieces of apples on the sides and completely wrap the dish with foil.

5. Preheat the oven to 180 degrees and place the chicken with apples completely wrapped in foil. Roast for an hour, then unwrap the foil and broil the chicken for another 10 minutes.

The most common main dish on holiday tables is whole chicken cooked in the oven. The meat of this bird has low fat content, it is low in calories and at the same time has a high nutritional level. Despite the fact that cooking chicken is easy and simple, in order for it to turn out juicy, evenly baked and with a crispy fried crust on top, certain skills and a “traditional” cooking recipe are required.

Chicken pieces with mayonnaise in the oven

I want to share an excellent recipe for cooking juicy chicken with a golden brown crust in the oven. The chicken is cut into pieces and then marinated in mayonnaise and a large number of various spicy spices and herbs, which makes the meat very aromatic and adds piquancy. This dish can be prepared for lunch or dinner, adding any side dish of your choice. Try it, the meat turns out tender, juicy and very tasty!

To cook chicken pieces with mayonnaise in the oven you will need:

chicken - 1 pc.;
salt, ground black pepper - to taste;
assorted spices to taste - 1 tsp. (with a slide);
dried garlic - 1 tsp;
mayonnaise - 2 tbsp. l.

Cooking process

Rinse the chicken under cold water and dry it with paper towels.
Cut the chicken into portions.
Place the chicken pieces in a bowl and add salt, pepper, dried garlic and various spices you like (I used paprika, basil, curry, Italian herbs and rosemary).
Mix the chicken pieces well with salt, pepper and spices, as if rubbing them into the chicken pieces.
Add mayonnaise and stir again. Leave the chicken to marinate for 1 hour.
Next, take a baking dish. We cover the form with foil so that the edges of the foil protrude above the form (we will use the foil to make an envelope). Place pieces of our chicken on the bottom of a baking dish lined with foil.
We form an envelope from foil so that the chicken is completely inside (it is wrapped in foil on all sides).
Place the chicken pieces in foil in a preheated oven and bake at 200-210 degrees for about 1 hour.
Next, we take out the form and open our envelope. The chicken in the envelope will be very juicy.
In order to make a golden brown crust on the pieces, put the chicken in the oven for another 30 minutes. During this time, the chicken will brown and cook until cooked through.
We check the readiness of the chicken by piercing a piece with a knife (if clear meat juice comes out of the piece, then the chicken is ready). Remove the finished chicken from the oven.

Place the chicken pieces baked in mayonnaise in foil in the oven on a plate and serve, sprinkled with herbs and onions if desired. Boiled potatoes, buckwheat, rice, bulgur or pasta are suitable as a side dish for this chicken. The chicken pieces turn out juicy on the inside and golden brown on the outside - it’s very tasty!

Bon appetit to you, friends!

Rosy chicken in foil

Another popular way to cook chicken is baking it in foil. This dish is prepared with the addition of many spices; sometimes white wine is used as a marinade. But chicken in foil tastes best with cheese, vegetables or various sauces. In general, everyone can find a recipe to their liking.

How long does it take to bake chicken in foil in the oven? Chicken in foil is usually cooked in an oven preheated to 180 degrees Celsius for about an hour, depending on the size of the carcass. In principle, to make it easier to navigate time, you can use a table for cooking chicken in a sleeve. The only thing you need to pay attention to is that if you want to get a golden brown crust, you need to open the foil 30 minutes before the end of the cooking time.

Very often, this dish is chosen by novice housewives; it is easy to prepare and difficult to spoil, and the taste will delight you even when it cools down. Chicken baked in foil in the oven, prepared according to our step-by-step recipe with photos, will become a hit on your table, and the divine aroma will bring the whole family together. This simple cooking method is suitable for both a festive and quiet family dinner.

To significantly save time on preparing ingredients, we suggest baking the whole chicken in the oven in foil. The chicken baked in this way turns out to be very juicy and aromatic, besides, if you remove mayonnaise from the recipe, then it can be considered dietary, because we will cook the chicken without a drop of oil.

Due to the fact that the chicken is baked in the oven under foil, it will never turn out dry. Due to the fact that it is cooked in its own juice, there is no need to use vegetable oil, and the natural seasonings used in the recipe will make the dish more aromatic.

The most delicious recipe for oven-baked chicken with salt

Often, when baking chicken, housewives encounter failures. Either the meat turned out to be too dry, or the crust was not crispy and brown enough, or it was simply not cooked inside.

I offer you a wonderful baking option that I only discovered last year. And I immediately treated him with doubt. I couldn’t imagine that on a bed of salt, when roasting a whole bird, you can get incredibly juicy and tasty meat... Now, this recipe is one of our favorites.

Take these ingredients:

chicken weighing 1.5-2 kg;
1 pack of rock salt;
100 g butter or vegetable oil;
2 -3 cloves of garlic;

How we will cook:

We wash the bird carcass and dry it well with a paper towel.
This is important: The drier the skin, the crispier the crust will be in the finished dish.
Separate the skin from the carcass. To do this, take a tablespoon, push it from the side of the throat and manipulate throughout the entire carcass.
To allow the odors to penetrate inside the meat, we prick the carcass in several places with a fork. Moreover, we use a fork under the skin. The surface of the skin should be without damage.
Add garlic, passed through a press, to the melted butter. Mix. At this stage of cooking, you can add your favorite spices for flavor.
Rub the chicken with flavored oil. Not only outside, but also inside the carcass. Don't forget to rub the carcass under the skin.
Sprinkle salt on a small baking tray. Its layer must be at least one centimeter. We tie the bird's legs. We pin the wings to the body with a toothpick. Place the carcass on a salt bed.
Place in the oven for baking.
The oven should be preheated to 180 degrees. Ready time 1.5 hours. The product turns out juicy and aromatic.

How and for how long to fry thigh fillet in pieces

Ingredients

Thigh fillet - 700 g;
Onion – 1 pc.;
Champignons – 250 g;
Salt - to taste;
Ground black pepper - to taste;
Vegetable oil - for frying.

How to fry thigh fillet (pieces) with mushrooms in a frying pan?

This method is very similar to the previous ones, so we won’t go into detail about how to fry chicken in pieces in a frying pan. The main difference between this recipe is that it does not require preliminary “sealing” of the juices, because the thigh is already quite juicy and soft.

Heat the frying pan over low heat, add a little vegetable oil.
Chop the onion in the same way as for the drumsticks, then lightly fry until translucent.
Cut the thigh quite coarsely and add it to the onion. Salt and pepper to taste. Over medium heat, fry on all sides for a minute.

Chop the champignons quite large and add to the chicken.

If you want a more filling dish, replace the champignons with hearty vegetables: cauliflower, bell peppers or even potatoes.

Stir and fry for 30 minutes over low heat, covered. You can use your favorite spices. As in all other cases, after turning off the burner, it is best to let the dish sit for a few minutes.

Now you know three ways to deliciously fry chicken in pieces in a frying pan. Look for your favorite combinations - and delight yourself and your loved ones.

Bon appetit!

Dear readers!

I suggest you cook chicken baked in the oven (in pieces), because sometimes you just want fried chicken, but you’re too lazy to fry it in a pan. It’s easier to put the whole chicken on a baking sheet and in an hour it’s ready, while you go about your business.

INGREDIENTS:

chicken (or individual parts - thighs, legs, wings)
2-3 cloves of garlic
spices for chicken
vegetable oil

How to deliciously bake a whole chicken in foil

This is probably the most convenient way to cook a whole chicken. It is so simple that after reading the recipe, anyone far from cooking can prepare the dish. I also like the fact that cooking doesn’t require constantly looking into the oven. Nothing splashes or dries out there.

The meat turns out incredibly tender, juicy, saturated with the aromas of spices. And to get a crispy crust, you just need to rub it with a special sauce with mayonnaise. The product will become golden and ruddy.

Ingredients:

chicken;
2 tbsp. l. mayonnaise;
1 tsp. dried garlic;
1 tsp. paprika;
1/2 tsp. turmeric;
1/2 tsp. khmeli-suneli;
salt pepper;

Preparation:

Wash the bird carcass and dry it thoroughly with paper towels, removing all moisture. Rub the outside and inside with a mixture of pepper and salt.
Let's prepare a mixture of mayonnaise, dried garlic, hop-suneli, add turmeric and paprika. Lubricate the whole carcass with the prepared sauce. Transfer it to a small form. Cover with cling film and marinate in the refrigerator for an hour and a half.
Line a baking sheet with foil. We take out the chicken, place it on foil and pack it well. Place the baking sheet in a preheated oven at 250 degrees for 45-50 minutes.
Afterwards, remove the top layer of foil and check by piercing the meat to see how ready it is. And we send it for another 30-40 minutes. During this time, the bird will brown and become ready.

Recipe for roasting whole chicken in Provençal herbs with vegetables

30 g of Provençal herbs;
1300 g chicken;
3 potatoes;
15 ml lemon juice;
1 zucchini;
40 ml olive oil;
2 heads of red onion;
4 pieces of garlic.

Cooking time: 1 hour and 35 minutes.

Calories – 151.

Cooking method:

Rinse the chicken, dry it and place on a cutting board;
Pour olive oil into a bowl, add Provençal herbs, lemon juice and other spices to taste, including salt and black pepper;
Peel the garlic, put it through a press into the marinade and mix;
Next, rub the chicken with the resulting mixture;
Wash the zucchini, cut into rings and set aside;
Peel the potatoes, cut them into cubes and remove them too;
Cut the red onion into feathers, peeling and washing it;
Mix onions, potatoes and zucchini, add salt and knead a little with your hands;
Place the chicken in a sleeve, add vegetables and distribute them evenly around the carcass;
Place the sleeve with chicken and vegetables in a baking dish;
Bake for thirty minutes at 190 Celsius;
When time has passed, take out the mold and cut the baking bag;
Place in the oven for another half hour to get a golden brown crust.

Recipe for crispy chicken and potatoes

Ruddy, delicious chicken is obtained according to this recipe. The whole bird is prepared, immediately with a side dish. Potatoes with mushrooms are a great addition to juicy poultry meat. The dish is simply delicious, with a crispy crust, and will decorate any table.

What products will be needed:

chicken weighing 2 kg;
1 kg of potatoes;
300 g champignons;
3-4 cloves of garlic;
50 g butter;
2 tbsp. l. vegetable oil;
pepper, salt;

How to cook:

Wash the chicken carcass and dry it with paper towels.
Cut one clove of garlic into long pieces. We make punctures with a knife on the carcass from the back and insert the garlic deeper. We throw a few pieces inside the carcass. Rub the back with a mixture of pepper and salt (a little).
Prepare a mixture for rubbing the meat to give it juiciness and flavor. To do this, mix softened butter with garlic, passed through a press. Add pepper and salt. Mix everything.
We introduce this mixture under the skin of the bird from the belly side and rub it over the carcass (under the skin). You need to rub the entire carcass, almost completely separating the skin, trying to penetrate to the legs. They should also be rubbed with the spicy mixture.
When you rub the garlic mixture on top of the carcass, the chicken turns out ugly, with burnt spots. This burns the garlic and produces the characteristic spotting. Therefore, it is better to rub only oil on top.
From the belly side, we also first rub the carcass on top with a mixture of pepper and salt, and then with softened butter.
We tie the legs of the bird with a thread. Transfer it to a baking tray.
Cut the potatoes into 4 parts. Add vegetable oil, salt and pepper, sprinkle with special seasonings. Mix and place on a baking sheet around the bird carcass. Place in a preheated oven at 200 degrees for 45 minutes.
While the dish is preparing, we take care of the mushrooms. We will add them later, since the cooking time for the products is different. We cut the champignons into 4 parts. add salt and mix.
We take out a baking sheet and distribute the mushrooms around the bird. Place the pan back into the oven. At the same temperature, bake for another 35 minutes.
The aromas of baked meat with a garlic-mushroom smell hover throughout the apartment, inviting everyone into the kitchen. Bon appetit!

Cooking chicken with potatoes

It is best to bake chicken and potatoes in the oven in a ceramic, cast iron form or bag (sleeve). The juice formed during the cooking process of meat will saturate the potatoes and make them incredibly tasty, and instead of one dish, you will end up with two - meat and a vegetable side dish. In addition to potatoes and chicken, you can bake vegetables such as zucchini, mushrooms, sweet bell peppers, onions and carrots in the oven.

Ingredients:

whole carcass – 1.5 kg,
potatoes – 7-8 pcs.,
mustard – 1 tbsp. l.,
vegetable oil – 1 tbsp. l.,
honey - 2 tbsp. l.,
potato seasoning mixture - to taste,
salt - to taste.

To prepare chicken with potatoes, the carcass is coated with mustard-honey marinade, the preparation method of which is indicated above. After the 3 hours required for marinating have passed, the chicken is placed in a mold and covered on all sides with potatoes cut into strips and sprinkled with spices. In the same way, put all the ingredients in a bag or sleeve. Cooking time for this dish is 60 minutes.

There are many ways to cook a whole chicken in the oven, the main thing is to take a responsible approach to the choice of ingredients, method and cooking process. After all, a dish that is prepared with love will always be tasty and successful.

We offer you a very simple and light dish that can be served not only on an everyday table as lunch or dinner. This is oven baked chicken in a bag. This dish can also be called festive. So you definitely need to get your hands on it while the holidays are not so close. Ready?

Cook the bird on a can so that the crust is crunchy

Chicken baked in the oven on a can turns out tastier than grilled. Maybe this is a subjective opinion, but I really like this meat. Soft and tender, just melts in your mouth. And the whole point is that when we place a whole bird on a jar, the water in it boils and the inside of the bird is cooked with steam.

And if you add different seasonings to the water, the aromas also intensify. And the top of the product, as always, is fried and crispy.

What you will need:

chicken 1.5-2 kg;
1 head of garlic;
1 onion;
1 stalk of celery;
5 black peppercorns;
1 bay leaf;
1 tsp. ground black pepper;
0.5 tsp. ground red pepper;
1 tsp. dried garlic;
2 tsp. turmeric;
1 tsp. ground coriander;
2 tsp. vegetable oil;
salt;

Preparation:

Place vegetables in a jar. Cut the onion into two halves, the celery into several slices. We send several cloves of garlic, cut into quarters, black peppercorns and a bay leaf. Fill the jar 2/3 full with cold water.
Wash the chicken carcass and dry it with paper towels. Rub salt outside and inside. Mix spices in a saucer. Sprinkle the spice mixture over the carcass and rub. Rub the inside with garlic squeezed through a press.
Place a jar of spices and water on a baking sheet. Place the carcass on the jar. To prevent steam from escaping through the throat. The skin on the bird's neck should be tied into a knot or secured with toothpicks. To prevent the wings from burning, wrap them in pieces of foil. And pour some water into the pan. Turn on the oven at 180 degrees.
Place the baking sheet with the workpiece in a cold electrical cabinet. The jar of water should heat up gradually, along with the oven. Then the glass will not crack.
While the bird is cooking, which will take an hour, let's make a garlic rub for the finished product. To do this, squeeze out a few cloves of garlic, add some salt and vegetable oil.
Don't forget to watch the cooking process. If the water on the baking sheet evaporates, you need to add more. Only now - hot water! Rub the finished product with the garlic mixture.

Stewed fish

Ingredients:

hake – 4 pcs.
onions – 2 pcs.
carrots – 2 pcs.
bell pepper – 1 piece
vegetable oil, salt and pepper - to taste

Cooking method:

Cut the hake into good pieces, add salt and pepper. Peel the onions and carrots, core the peppers. Cut the carrots into circles, the onion into half rings, and the bell pepper into strips.

First, fry the vegetables in a Dutch oven, then place the marinated fish on top. Add 50 ml of water on top and place in the oven. Cook for about 20 minutes at 160 degrees.

Bon appetit!

Read also: Lenten menu: lazy cabbage rolls fly away hot!

Whole chicken baked in a sleeve

Is it possible to get a crispy crust on chicken if you bake it whole in a sleeve? Of course you can. All you have to do is, a few minutes before it’s ready, cut the sleeve and send the product back to the hot cabinet. The top of the bird will quickly brown.

Ingredients:

poultry carcass weighing 2-2.5 kg;
1 lemon;
70 g mayonnaise;
salt, pepper, dry herbs;
sleeve for baking;

Preparation:

After drying, salt and pepper the poultry carcass and rub with herbs. Lubricate with mayonnaise on all sides. Transfer to a large bowl and cover with cling film. Leave to marinate for one hour.
We make a cut on the lemon and place it inside the carcass. Cut off the required piece of sleeve. We place the carcass in it and tie it on both sides. Bake for about an hour at 180 degrees.
About 15 minutes before it’s ready, take out the baking sheet, cut the sleeve and put it back in the electrical cabinet. The chicken will be nicely browned. Before serving, sprinkle with lemon juice.

Recipe No. 1. Just chicken and nothing extra

We need:

Preparation:

Wash the chicken pieces and dry well.

Chop the peeled garlic. Place the prepared chicken in a deep plate, rub it with spices and garlic. To better soak the meat, close the plate and leave to marinate for an hour. Lightly coat a baking sheet with oil and place it on top. To avoid drying out the bird, pour a little oil or mayonnaise over it.

Bake the prepared dish for about an hour at 200°C. When baking, a golden brown crust should form. To make it tasty, tender and juicy, you need to choose the right chicken, observe the temperature when cooking and strictly monitor the cooking time.

Juicy chicken in the oven, cooked whole

The secret to juicy poultry cooked in the oven lies in the sweet and sour sauce. We won’t split hairs and come up with intricate recipes; we’ll take the simplest route - mix ketchup with barbecue sauce. And we will add a special piquancy to this mixture by adding some components... You will find out which ones below.

What ingredients will be needed:

chicken carcass weighing up to 2 kg;
50 g ketchup;
50 g barbecue sauce;
2 tbsp. l. brown sugar;
2 tbsp. l. Worcestershire sauce (can be replaced with soy sauce);
1 head of garlic;
1/3 part tsp. dried ginger;
1/2 lemon;
salt pepper;

Preparation:

First, let's prepare the sauce for the chicken meat. Mix equal amounts of ketchup and barbecue sauce. The sauce needs to be sweetened; to do this, add 2 tablespoons of brown sugar to the mixture. To give the sauce the consistency of sour cream, add Worcestershire sauce. It can be replaced with soybean.
Squeeze the garlic into the sweet and sour mixture through a press. Worcestershire sauce and soy sauce are quite salty, so we add pepper and a little salt. Add dried ginger and a tablespoon of lemon juice. Mix. Our thermonuclear sauce is ready.
Using the tip of a knife or a Chinese chopstick, we make deep punctures in the carcass so that the sauce penetrates inside during marinating. Pour the sauce over the carcass and rub it inside and out. We use only half, leaving the second part of the sauce for glazing.
We leave the semi-finished product to marinate for 30 minutes. Afterwards, put it in a preheated oven at 180 degrees for 20 minutes.
A little secret: To get a juicy dish, place a container of water on the bottom of the oven. The chicken will bake in high humidity.
After the specified time has passed, we take out the product and coat it with sauce again. And put it back in the oven for another 20-30 minutes. You can see in the photo how juicy the meat turned out. When cut, it simply flows and spills over the surface of the board.

Chicken baked on a bottle with crispy crust

For some, a baked bird on a bottle may seem like a rather unusual method. Meanwhile, it has been used for a long time and successfully. It is convenient because there is never any doubt whether the bird is cooked inside? The result exceeds all expectations, since the meat is tender and juicy.

Since the chicken does not lie, but sits, a lot of space is freed up on the baking sheet, which can be used for preparing a side dish.

Required Products:

chicken carcass;
7 potatoes;
2 small onions;
3 tomatoes;
6 cloves of garlic;
150 g sour cream;
1 tsp. ground paprika;
0.3 tsp. allspice ground;
1 tsp. khmeli-suneli;
salt pepper;

Preparation:

First prepare the sauce for rubbing the carcass. To do this, mix sour cream with garlic passed through a press. Salt and pepper. Add herbs and spices. Mix and get a beautiful sauce that will give the skin a rosy color.
Lubricate the carcass with the prepared mixture. Let it marinate for 1 hour. Cut the potatoes into slices and place them on a baking sheet, leaving space in the middle for a bottle of chicken.
Place onion rings and tomato slices on top. Place a bottle of warm water. We place a bird carcass on it. And pour half a glass of cold water into the baking tray.
Place the workpiece in a preheated oven (180 degrees). Bake the product for about an hour, until golden brown on the outside and completely cooked on the inside.

How long does it take to cook chicken in a baking bag in the oven?

Different types of meat take different amounts of time to cook. Chicken is considered tender and delicate meat, and sometimes even dietary. It is because of its texture that it cooks quite quickly. Well, this is in comparison with beef, for example, or pork.

This type of meat is baked for about one hour. Depending on the age of the bird and its size, the time may vary, but not much. For example, a small carcass will bake faster than a large one. But if the bird was old, then its meat is tough and it will take longer to bake. The total baking time can vary by no more than twenty minutes.

How to make meat more tender and softer? We'll tell you the secrets a little later, so get ready to take notes.