Oven baked chicken: recipe. Video

For roasting, choose chicken with a round breast, no protruding bone. The skin should be even and have a pale yellow pinkish color. If there are any stains on the meat, refuse to buy, as this indicates that the product is not of the first freshness. Fresh bird has a pleasant smell.

During baking, monitor the cooking temperature, use a special device for this. If it shows 85 degrees, the Chicken is ready. Each kilogram of meat requires 40 minutes of cooking at a temperature of 180-200 degrees. You can also find out about the readiness of the dish by the color of the juice released in the thickest part of the bird.

As a coating, you can use adjika mixed with sour cream, vegetable oil with honey, lemon juice

Use a cast iron or ceramic dish, in such a dish there is a gradual and uniform heating, which will protect against burning and uneven roasting of the chicken. If you do not have one, take a metal or glass form, but carefully monitor the degree of readiness of the carcass during the cooking process.

You can get a golden brown crust using the grill function in the oven or using honey, sour cream, vegetable oil. Do not grease the chicken with mayonnaise, this cold sauce will saturate the carcass with the smell of vinegar and fat, which will negatively affect not only the taste, but also the dietary properties of the dish.

You can whip up this dish, it does not require large expenses and even a novice hostess can handle it. Take the following foods:

– chicken; – 1 kg of salt; – 1 kg of fresh tomatoes; – greens; – lettuce.

Rinse the chicken under water and pat dry with a towel. Peel off feathers. Sprinkle salt on a baking sheet, don’t be afraid to use so much spice. Lay the carcass back down, do not lubricate the skin with anything. Place the bird in an oven preheated to 200 degrees. Cook for about 50 minutes, then reduce heat to 120 and let sit for another 20 minutes. Pierce the breast with a toothpick, if clear juice is released, you can get it. Serve on a platter lined with lettuce, herbs and coarsely chopped tomatoes.

A safe way to cook chicken in the oven is to bottle it. Prepare the following foods:

– broiler chicken; – 90 ml of olive or vegetable oil; – 3-4 cloves of garlic; – salt; – 10 g of sweet ground paprika; – ground black pepper; – 250 ml of water; – 100 ml of wine or apple cider vinegar; – 2 laurel leaf; – 3 cloves; – 2 allspice peas.

Rinse the chicken under water, pat dry. Pass the garlic through a press, combine it with paprika and oil, mix thoroughly. Lubricate the inside and outside of the carcass with this mixture. Leave it at room temperature for 20 minutes.

To make the dish tastier and not let the meat “dry out”, pour the marinade into the bottle. Pour water, pepper, bay leaf, cloves, vinegar into a separate bowl, mix. Pour this mixture into a bottle, place the chicken on the neck, place this structure on a baking sheet and carefully place it in the oven. Bake at 200 degrees for about an hour. Then remove from the bottle and serve with any side dish you like.

Make a savory chicken recipe with a nut filling at home. To do this, take:

– chicken; – 2 onions; – 50 g of butter; – 100 g of peeled walnuts; – 3 slices of bread; – herbs; – salt; – ground black pepper; – 2 chicken eggs; – 75 ml of milk; – 300 ml chicken broth.

Grind the nuts with a blender. Cut the bread into cubes and cover with warm milk. Chop the greens with a knife. Put butter in a frying pan and fry finely chopped onion in it, cool. Combine nuts with prepared ingredients, add eggs, salt, pepper and mix thoroughly.

Rinse the chicken, wipe it off with napkins. Stuff the poultry with the prepared nut mixture. Sew up the hole or hold it together with skewers. Put the carcass in a deep baking dish, brush with melted butter, salt and pepper on top, pour the broth. Cook the chicken in the oven for 80–90 minutes at 190 degrees until golden brown. Take out the dish, place on a plate decorated with herbs, and serve.