How to capture chicken in the oven with a crust. How to cook delicious chicken with a golden brown crust in the oven

Step-by-step recipe with photos and videos

I think every housewife has cooked a whole chicken with a crispy crust in the oven! And everyone has their own subtleties and secrets of cooking. Surely there is a favorite recipe for getting a crispy crust.

First you need to choose fresh chicken; it is better to buy chilled poultry. To bake chicken, use a cast iron or ceramic pan. Bake the chicken at a temperature of 180-200 degrees. The meat should be placed in a preheated oven. Baking time depends on the size of the chicken. For 1 kg of meat, it will take approximately 40-50 minutes. To get a crispy crust, turn on the grill 10-15 minutes before the end of cooking.

To cook a whole chicken with a crispy skin in the oven, use the following ingredients.

Rinse the fresh chicken carcass well and dry with a paper towel.

Add mustard, adjika, sugar, sunflower oil to a bowl. Cut the lemon in half and squeeze the juice out of half. Stir.

Cut the lemon into slices.

Season the chicken with salt and pepper on all sides and inside.

Brush with prepared sauce.

Add chopped lemon inside.

Wrap in foil top part wings and legs so that they do not burn during baking. Secure the legs with thread.

Place in a preheated oven for 50-80 minutes at 180 degrees.

After 30-40 minutes, brush the chicken with the resulting juice. Repeat this procedure periodically. At the end of cooking, turn on the grill for 10-15 minutes to get a crispy crust. Determine readiness with a skewer. When pierced, the chicken releases clear juice.

Crispy-skinned chicken, baked whole in the oven, ready to serve.

Bon appetit!

Birds, but it’s better to bake it whole in the oven with spices, vegetables or fruits. Delicious and aromatic dish When it’s done, the guests are happy, and the hostess gets all the praise.

In this article I will offer you simple and delicious recipes, not difficult to prepare at home, for every taste. Try to cook according to them, each option is worthy of attention.

It is recommended to bake prepared poultry at a temperature of no more than 180 degrees. This temperature is not chosen by chance, because whole chicken You need to stay in the oven for quite a long time, and the intense heat at high temperatures will quickly dry out the meat and fry the skin. More high temperatures acceptable for dishes in the sleeve.

The legs of the bird must be tied, tied with a thread, pressed against the carcass, in this case they will not burn. The wings are also either tucked under the back or stuffed with fruits or vegetables. If you do not do this, then you should wrap the outer fragments of the wings and legs with small pieces of foil.

In addition, to evenly fry the surface of the chicken, every 15 minutes you need to pour juice from the bottom of the dish on top of it, then it will end up beautifully fried, and also very juicy and tasty.

Problems with baking electric ovens No. If you have it in stock gas oven, then I recommend covering the bird with a piece of foil during cooking, securing the edges to the sides of the pan. This will save it from drying out, since gas dries out the meat very much. 15-20 minutes before turning off the oven, remove the foil and pour the juice over the chicken and bake until golden brown. Good luck!

How to cook a whole chicken in the oven with vegetables

In front of you tasty option poultry with vegetables cooked in the oven. There is no need to talk about the benefits of baked vegetables and herbs in such a dish - it’s all vitamins. Therefore, we take note of the recipe and cook it with pleasure for our family.

Bake your favorite vegetables with the chicken: onions, potatoes, broccoli, young beans, carrots, cauliflower etc.

You will need:

1.5-2 kg chicken
any vegetables
vegetable oil
0.5 tsp. black pepper
0.5 tsp. ground paprika
0.5 tsp. turmeric
2 teeth garlic
1 tsp. table salt
dill, parsley

Cooking method:

In a separate bowl, mix about 50 g of vegetable oil, paprika, garlic, turmeric, black pepper

Rinse the chicken, dry it with paper towels, trim off all excess with a knife - fat, skin

Using a tablespoon, carefully separate the skin from the meat.

Peel back the skin and use a toothpick to make several punctures in each fillet.

This step will allow the marinade to penetrate deeply into the meat, soak it well, and be much juicier and more aromatic after cooking.

Cover the bird in the marinade cling film, make several punctures in it with a toothpick, put the chicken in the cold to marinate for 12 hours

Cut the onion into rings

Any vegetables suit your taste - fresh or frozen

Salt and pepper them, add a little vegetable oil

Mix the vegetables well

Place the carcass on a baking sheet, tying its legs, then cover it on all sides with prepared vegetables

Drizzle the remaining marinade over the top of the chicken.

Brush the potatoes with a mixture of oil and turmeric - this will give them a golden color after cooking.

Place the bird in a preheated oven at 180 degrees

We calculate the cooking time based on the fact that 1 kg of chicken requires 40 minutes in the oven

We check the degree of readiness with a toothpick by piercing the chicken in the area of the thigh joint

If clear juice flows out through the puncture, then the chicken is ready; if it is cloudy or contains blood, let it sit in the oven for a little more time.

10 minutes before the end of the cooking time, turn on the grill or only the top heating

Serve the cooked bird, leg strings removed, on a platter along with the vegetables.

Sprinkle it with chopped herbs before serving.

Bon appetit!

Delicious chicken in the oven with oranges

For your attention amazing recipe second course - chicken with oranges. Such a chicken will perfectly take center stage for festive table, will also decorate Sunday family lunch. Original, beautiful and very tasty!

You will need:

1.5-2 kg chicken
3 pcs. oranges
6 pcs. garlic cloves
ground black pepper

Cooking method:

Rinse the carcass thoroughly, dry with towels
Wash the oranges, cut one of them into thin rings, remove the seeds
In a separate bowl, mix a little salt and black ground pepper, then thoroughly rub the bird with the mixture inside and out
Cover the carcass with cling film and leave it for 1 hour at room temperature so that it is well marinated in spices
First, using a tablespoon, carefully separate the skin from the meat on the back and breast of the carcass.
Taking your time so that the skin remains intact, insert orange slices under the skin on the back and chest
Chop peeled garlic cloves large pieces, put them inside the chicken, also put oranges inside, cut into large quarters
Then tie the legs of the bird with thread, tuck the wings under the carcass, place it in a baking dish
Place the pan with the bird in a preheated oven at 180 degrees, bake at the rate of 40 minutes per 1 kg of meat, during baking it should be poured with the released juice
As soon as the chicken is ready, it needs to be removed from oven, transfer to a dish

Bon appetit!

Recipe for chicken with soy sauce and honey

Another wonderful recipe delicious chicken with a crispy crust. Honey and soy sauce give it a unique colorful taste and aroma. Feel free to submit it to festive dinner or cook for a family dinner for your loved ones.

You will need:

1 kg chicken
100 ml soy sauce
Honey - 100 g
5th branch thyme (thyme)
2-3 goals. young garlic
hot pepper to taste

Cooking method:

Mix soy sauce, honey, pepper

Proportions are chosen according to your taste

Rinse the carcass, dry with a paper towel

Coarsely chop the garlic heads crosswise straight with the peel

Stuff the bird with thyme branches and garlic

We connect the legs using leather

Or you can just tie them with thread

Generously coat the chicken carcass with sauce.

Leave in the refrigerator to marinate for 1 hour

Afterwards, place the carcass in a baking dish, cover with parchment compressed and soaked in water, bake it in a preheated oven to 180 degrees for about 60 minutes.

From time to time, brush the surface of the chicken with the remaining sauce.

Serve the bird in honey-soy sauce How independent second dish or side dish

For example, bake pumpkin in the same marinade - great option side dish!

Bon appetit!

Chicken in the oven with adjika and mayonnaise

Chicken this way simple recipe I tried it once at a dinner party, and forever fell in love with this recipe, which the hostess happily shared. Be sure to cook the bird with adjika and mayonnaise. Please note that no salt is added here - there is quite enough of it in mayonnaise and adjika.

You will need:

1.5-2 kg chicken
2-3 tbsp. l. adjika spicy
3-4 tbsp. l. mayonnaise
vegetable oil for greasing the mold

Cooking method:

Wash the bird and dry it
Next, coat it evenly on the outside and inside with adjika.
Then apply a thin layer of mayonnaise on top
Grease a baking sheet with vegetable oil, place the carcass
If desired, you can place several small tomatoes around, piercing each one with a toothpick or fork
Preheat the oven to 180-200 degrees, set the bird to bake for 60 minutes
At the end of the baking time, immediately remove it from the oven, cut it into portions, and serve.

Bon appetit!

Cooking a whole chicken in the oven with apples

Try this poultry recipe with sweet and sour apples and barbecue sauce. It turns out very aromatic and tasty in a duet with herbs and spices.

You will need:

1.5 kg chicken
2 pcs. medium onion
5 tooth garlic
1 kg sweet and sour apples
1 tsp. thyme
1 tsp. oregano
5 tbsp. l. barbecue sauce"
1 tbsp. l. seasoning "Spring greens"

Cooking method:

Cut the apples into quarters, remove the core with a knife

Cut each onion into 8 pieces

Add garlic, thyme and oregano to the sauce

Mix the mixture well with a spoon until smooth.

Coat the chicken with the mixture inside and out

Fill the carcass with apples and onion pieces, pinch off the edges with a toothpick

Coat the apple slices with the remaining sauce and place on the bottom of the dish.

Place the chicken with its back up on a bed of apples and onions; if desired, you can sprinkle it with aromatic herbs

Place the carcass in a preheated oven, bake at 180 degrees for 1.5 hours

Bon appetit!

Video recipe. Chicken with lemon and rosemary

Whole chicken in the oven with a crispy crust is one of my favorites. family dishes. Over the years of cooking, I have accumulated many ways to bake chicken in the oven. But this recipe is my favorite. I love it for its simplicity and excellent results! Kefir makes any meat tender and soft. Chicken marinated in kefir will be especially juicy. Even chicken breast, which almost always remains dry, in this case it will turn out incredibly juicy and spicy. But it's important! In addition to kefir, I use spices and garlic for the marinade. You can use any spices to suit your taste. A whole oven-baked chicken recipe with potatoes and vegetables is good because you don’t need to prepare a separate side dish. Together with the chicken we will bake vegetables: potatoes, carrots, tomatoes. I advise you not to limit yourself to this list, add seasonal vegetables to them: eggplant, zucchini, sweet bell pepper. It will be delicious! Checked! Just don’t forget to salt and sprinkle the already chopped vegetables with vegetable oil. You can serve chicken with vegetables and a crispy crust with summer light salads, it’s good to prepare for it in winter low calorie salads from canned and fresh vegetables.

Taste Info Poultry main courses

Ingredients

Chicken – 1 carcass (size depends on the number of servings needed);
For the marinade:
Kefir – 300 ml of any fat content;
Paprika – 1 tbsp. l.;
Special spices “for chicken” – 1 tbsp. l.
Thyme – 1 pinch;
Salt.
For garnish:
Potatoes – 4–5 pcs. (average);
Carrots – 2 pcs. (average);
Tomato – 1 large;
Garlic – 2 heads;
Vegetable oil – 1–2 tbsp. l.

How to cook a whole chicken in the oven with a crispy skin

First, let's prepare the carcass. Wash the chicken under running water. Let's let it drain a little and dry on the table, and at this time we will make the marinade.

We make it from kefir and spices. Peel the head of garlic and grate it on a fine grater or pass it through a press. Add a little thyme, chicken spices, salt (no more than 1 tsp). Mix everything well. The marinade is ready!

Now put the chicken in a deep bowl (be sure to breast side down) and pour the marinade over it. If there is less marinade than necessary and the carcass is not completely covered with it, it will need to be turned over after 6 hours. A press on top is not needed, but it is worth covering it (so that the moisture does not evaporate into the refrigerator). Leave the carcass to marinate overnight in the refrigerator (it should take about 12 hours). If you don’t have time to wait at all, let it lie there for at least 1–1.5 hours at room temperature.

Before removing the carcass from the refrigerator, you should prepare the vegetables. First the potatoes. We clean it and cut it into large pieces. Salt, add vegetable oil, any spices (I only added ground pepper and dried dill). Stir until the potato pieces are evenly coated with the spices and oil.

Place the potatoes on the bottom of the baking dish. I sprinkled my mold with a little sunflower oil.

Now carrots. Cut it into circles (thickness 1–1.5 cm), salt, and pour oil. Cut the base out of the tomato, cut lengthwise into large pieces (4-5 pieces), add salt and pour oil. Peel the garlic and cut it in half. Place the chopped and prepared vegetables on the potatoes.

We tie the legs of the chicken with cotton or silicone thread and place it on the vegetables, breast side up.

Pour vegetable oil (or marinade) on top and sprinkle with spices, such as paprika. I also put spices inside the carcass. Then the meat will be evenly spicy.

We send our form to the oven. To bake chicken in the oven we will need 1–1.5 hours at a temperature of 180 C. If the chicken is large, it may take more time to cook it.

From time to time (about once every 25 minutes) you need to water the top of the carcass with juice. This way, the crust will be crispy and won’t burn. If the chicken starts to brown too much on top, cover it with foil.

It's easy to check if the chicken is done. Pierce the carcass with a knife (or fork); if clear juice comes out, the chicken is ready (cloudy, not yet).

Chicken with a crispy crust, baked whole in the oven - one of the variations of cooking a whole juicy chicken with delicious juicy meat inside and crispy crust on the outside. Crispy, golden crust amateurs chicken meat considered the most tasty part dishes in general. Guests try to eat the crust of the chicken at the very beginning, while it is crispy, when they sit down, and the household members begin to eat the chicken with the crispy crust.

Bake a whole chicken using various recipes, cooking methods: wrapped chicken carcass, dress, cook with salt,

To cook chicken with a crust in the oven, buy a grill for baking. Every housewife tries to get a fried, crispy crust on chicken when cooking a whole bird. Experienced people can bake chicken with a crust, but for young cooks this is sometimes an impossible task.

Advice from the Wonder Chef. Ground black pepper is included in culinary recipes to add flavor and spiciness to meat dishes. In addition to the spiciness, freshly ground black peppercorns when rubbed on the bird add juiciness to the meat, softening the fibers in it. Before baking the chicken, in addition to pepper, the carcass is rubbed with garlic, favorite seasonings, and herbs.

How to bake a whole chicken in the oven with crust. Recipe with step by step photos will help you learn a simple way to prepare juicy baked chicken at home and learn the secret of crispy chicken. How can you make a crust on .

What to coat chicken with for a golden crust

Crispy crust on whole chicken In this cooking method, it is achieved by greasing a whole chicken carcass with butter. During baking, the oil forms a golden brown surface on the chicken.

Butter saturates the lean part of the chicken carcass, such as the fat, makes the meat juicy and tender, and turns the chicken skin into a thin, fried, beautiful crust.

What else to coat the chicken with for the crust:

homemade in moderation;
fat sour cream;
soy sauce;
with spices;
sweet and sour;
honey with spices.
dry crushed paprika;
dried ground turmeric;
mustard or mustard powder.

Coat with mayonnaise carefully; excess on the chicken can make the meat tough and the crust golden brown but soft.

How to get a golden brown crust on chicken

It’s easier to get the desired golden brown crust on baked chicken in the oven than in a frying pan. Pan-fried chicken lacks the specific crunch inherent in cooked chicken. Chicken in the oven with a golden crispy crust is tasty and juicy at a cooking temperature of 200 degrees.

Place the chicken, fully prepared or coated, only in a preheated oven, otherwise, instead of forming a crispy crust, we will get a non-crispy, normal crust on the chicken.

We offer a simple recipe for chicken in the oven with a crust, which will help out in any situation when you need to quickly and tasty prepare a hot dish, greet guests spectacularly, feed hungry family members, make a hearty meal out of simple ones. available products. And the most important thing is that you don’t need to stand at the stove for a long time, the oven will do the work itself. rosy chicken on chicken, quick and tasty.

Preparation – 10 minutes

Preparation – 50 minutes

Calorie content – 330 kcal per 100 grams

Ingredients for juicy chicken in the oven with crust

whole chicken carcass – 1 pc. weighing 1.5-2 kg;
butter – 60-70 g;
salt;
freshly ground black pepper, medium grind.

How to bake chicken with a crispy crust in the oven: recipe with photos

We prepare everything necessary ingredients: chilled (not frozen) chicken carcass, salt, ground pepper and softened butter. It is most convenient to pour a small amount of salt and pepper into separate bowls before starting cooking, so as not to handle the salt and pepper shakers with greasy hands.
Wash the chicken, place on a cutting board and dry thoroughly with a paper towel. Preheat the oven to 200 o C.
Pay attention!
Place soft butter on top of the chicken and rub it all over the carcass with your hands. How softer oil, the easier it is to cover the carcass with it. Therefore, it is also important that the chicken is not frozen, otherwise the oil will come into contact with cold chicken skin will begin to harden, which will significantly complicate the task. It's a good idea to wash your hands warm water before starting the procedure.
Rub the chicken inside and out with salt and pepper. Place the carcass in cast iron frying pan, baking tray or baking dish.
Bake in an oven preheated to 200 o C on the lower rack for 50-60 minutes. Readiness can be determined by the transparency of the juice that flows out, by piercing the meat with a knife, or using a special thermometer - baked chicken meat in the thickest part of the carcass should have a temperature of 165 o C.
Remove from the oven and, if desired, pour over the juice released during cooking.
Place the pan on a cutting board, cover the top with aluminum foil and let rest for 10-15 minutes before serving. Remove the foil, cut into portions and serve.

A whole chicken baked in the oven turns out tasty, juicy, with baked tender meat. Baked chicken is enough to feed you big company friends, guests or family.

Leftover meat can be reheated the next day, it will remain as soft and tasty as the day before, or you can use the chicken as a filling for corn, thin Armenian.

Preparing for the holiday can unsettle even the most stress-resistant people. Some housewives lack of time makes them nervous and frantically Google the number of a pizza delivery service. Others, wise with experience, begin preparing for the feast several days before the scheduled date. It’s no joke, cut up a whole bowl of “Olivier”, get all the bones from the herring for “Shuba”, peel a bucket of potatoes, decorate the cake with cream roses and have time to remove the curlers! But after such forced marches there is no strength left even for a friendly smile for the guests. And also wash the dishes! So I decided to completely give up the bad habit of cooking. huge amount complex multi-component dishes for any occasion. Now I choose exclusively simple and proven ones. Here, for example, is a whole baked chicken. It is easy to prepare, does not require constant “vigilance” at the stove, it turns out very tasty and looks impressive and very appetizing. But if you don’t have enough “raisins”, you can stuff the carcass original side dish- rice or buckwheat with various additives or bake the bird with potatoes. In general, I’m telling you how your guests can be captivated by one single dish - chicken cooked whole in the oven. Recipe with photos and useful “bonuses” in the form additional options marinade for crispy crust and filling for stuffing.

The most delicious and easy to prepare baked chicken

Ingredients:

How to bake a delicious whole chicken in the oven with a crust (recipe with photo):

I do not recommend baking frozen poultry. It will not turn out as juicy as we would like. And sellers often mess with the production date of the product, so you can end up with low-quality and stale chicken. Take chilled meat. And even better - farm (homemade). Yes, such a chicken will be slightly drier than a broiler raised in a poultry farm. But it most likely does not contain antibiotics or growth hormones. But for now main ingredient leave it alone and prepare the marinade. To make the chicken brown on top, it is better to make it based on vegetable oil, mayonnaise (homemade) or full fat sour cream. I prefer the first option. You can change the list and proportions of spices at your discretion. I have described several ways to prepare successful marinades. To my aromatic mixture Garlic was included for roasting the chicken. Peel it and chop it with a knife or pass it through a special press.
If you are going to put the chicken in the oven immediately, without marinating, add salt. If you plan to let it “rest” for a couple of hours, then it is better to add salt immediately before baking. Salt can make chicken meat tougher because it helps draw moisture out of the food. Therefore, your chicken will most likely turn out a little dry, even though you will bake it whole.
Add dry seasonings. I took a pinch of rosemary, some ground pepper mixture, paprika and mustard seeds. The latter can be replaced with powder (in small quantities) or ready-made seasoning.
Add vegetable oil. If you like olive oil, pour it in. Deodorized refined sunflower oil is also suitable. You can mix spices with sour cream or mayonnaise. But only at home, store-bought is not suitable for baking chicken or other products.
Stir, crushing the garlic pieces to release their juice.
Wash the chicken inside and out. If the carcass is not gutted, be sure to remove the entrails. You can cut off the first phalanges of the wings. They still don’t go into food, and they char unappetizingly in the oven if you don’t wrap them in foil. A neck that is too long can also be shortened with a kitchen hatchet or a large knife. Check carefully to ensure there are no remaining feathers on the chicken. Visible body fat It is also advisable to remove and throw away. Blot the prepared chicken dry. The legs can be tied together with culinary thread so that the carcass takes on a more accurate “pose”. Since the chicken is baked whole, it can be stuffed with some kind of delicious filling. Then you don’t even have to prepare the side dish additionally. What can you stuff chicken or chicken with, read. I didn’t stuff the bird with anything because it was planned for a side dish. Potatoes, by the way, can be laid out in a mold or baking sheet next to the chicken. The vegetable pieces will be saturated with the juice that will be released during cooking, and will turn out rosy and aromatic. You don't even need to season them, just lightly salt them.
Rub the marinade over the prepared chicken. Transfer to a baking sheet. Place in a preheated oven. Whole chicken is baked on medium temperature conditions oven (180-190 degrees). On average, cooking time takes 1.5 hours. If you are preparing a small carcass, check it for doneness after an hour or ten. If the chicken is large, increase the baking time slightly.
To check the chicken for doneness, pierce it in the leg or breast area with a wooden stick. If the juice is clear, without a hint of ichor or blood, the chicken is ready. During baking, it is advisable to take it out several times and pour the rendered fat over it. Then you will get an appetizing crispy crust on the surface. Serve the oven-baked chicken hot, whole or pre-cut into pieces.

A few more delicious marinades for baking chicken in the oven

100 ml soy sauce, 1 tbsp. l. honey, 2 tbsp. l. refined oil, a pinch of coriander and ground pepper, salt - if necessary.
Freshly squeezed juice from half a lemon, 1 tbsp. l. prepared mustard, 4 tbsp. l. olive or deodorized sunflower oil, 1 tsp. provencal herbs(without a slide), 2-3 cloves of garlic, salt - to taste.
3 tbsp. l. ketchup, 1 tsp. sweet ground paprika, 2 cloves of garlic, 2 tbsp. l. sunflower oil, 1/2 tsp. salt, a pinch of ground pepper mixture.

What can you stuff chicken with?

Buckwheat boiled until half cooked + pre-fried through a meat grinder chicken liver with onions.
Boiled rice + chopped dried fruits (raisins, dried apricots, prunes).
Fried mushrooms with onions(oyster mushrooms, champignons or forest mushrooms) + hard cheese, diced + chopped chicken eggs.

Bon appetit!