Oven baked chicken. Cooking video

Spicy crispy chicken

Ingredients: – 1 medium chicken (1,2–1,5 kg); – 2 tbsp. paprika; – 2 cloves of garlic; – 30 g butter; – 0,5 tsp fine salt; – 0,5 tsp ground black pepper; – 4 tablespoons honey; – 2 tbsp. lemon juice; – vegetable oil.

To cook the whole chicken, first rinse and dry the carcass with a paper towel. Melt the butter and combine with salt, pepper and paprika. Crush or chop the garlic and add to the mixture. Rub the chicken carcass with it on all sides. Preheat oven to 170 ° C. Grease a deep baking sheet with vegetable oil, put the bird on it and place in the oven for 35 minutes.

Heat the honey a little so that it becomes runny, and pour lemon juice into it. Remove the chicken from the oven and pour over this mixture. Cook the dish for another 45 minutes at the same temperature, pouring the resulting juice mixed with honey and lemon gravy every 15 minutes.

Pierce the chicken with a fork to check if the chicken is done. If a pink liquid appears at the puncture site, then send the baking sheet to the oven for another 5-10 minutes. Put the baked chicken on a wide plate and serve with a green salad and your favorite side dish.

The bird’s legs can be decorated with fancy lanterns to give it a festive look. To do this, roll 2 paper rectangles 6×10 cm into tubes, fasten with narrow tape and cut them lengthwise to the middle with small strips

Ingredients: – 1 medium chicken; – 500 g of potatoes; – 250 g of small carrots; – 2 lemons; – 1 head of garlic; – 3 bay leaves; – 1,5 tsp salt; – a pinch of ground black pepper; – a pinch of allspice ground pepper; – 2 tbsp. vegetable oil; – 0,5 tbsp. water.

Rinse the chicken, dry it and cut it lengthwise into two parts. 1 tsp without a slide of salt and combine both peppers and divide the mixture in half. Rub each part of the bird with spices on both sides and place in a wide, deep bowl. Prepare the marinade by mixing plain water and vegetable oil in a separate bowl, add crushed garlic. Squeeze the juice from two lemons there, remove the seeds and mix well the entire liquid mass until smooth. Pour it over the halves of the carcass for 30-40 minutes.

Turn on the oven, setting the temperature to 220 ° C. Peel the potatoes and cut them into large slices, leave the carrots whole. Sprinkle them with the remaining salt and stir with your hands. Grease a deep baking dish with vegetable oil, transfer the pickled chicken pieces onto it, placing them with the inside down. Spread vegetables around the bird. Take a sheet of foil and cover the mold with it, wrapping the edges tightly. Place the dish in the oven for 40 minutes.

The use of foil contributes to the extinguishing effect, the poultry bakes well and turns out to be especially tender and juicy, because all the moisture remains inside

Ingredients: – 1 chicken; – 1 tsp Russian mustard; – 1 tsp salt (no slide); – a pinch of ground black pepper; – 2 sweet and sour apples; – 1 orange; – 30 g of walnut kernels; – 2 tbsp. honey.

Rinse and dry the poultry carcass. Combine the mustard, salt and pepper and rub the mixture over the chicken on all sides. Cut the apples in half, core them, cut into slices along with the orange. Do not remove the peel, otherwise the fruit will lose its shape during baking and turn into porridge. Crush the walnuts well and add to them. Melt the honey and fill the filling with it. Stuff the chicken tightly and sew up the hole with threads. Preheat oven to 180 ° C.

Place the bird in a roasting sleeve, close it with the supplied clip, or tuck the end under the carcass. Place the roll on a baking sheet with the chicken back facing up and pierce the plastic with a fork in several places. Bake the dish for 50 minutes, then remove and gently rip apart the sleeve. Pour the resulting juice mixed with the leaked honey over the chicken and place it in the sleeveless oven again for 15 minutes until golden brown.