Ask a professional chef how he prepares any meat. Believe me, he will definitely tell you that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after marinating, the fibers become softer, making the dish more tender and juicier.
There are several rules for marinating chicken in the oven. By following them, you will always get a wonderful dish as a result.
The duration of marinating depends on the weight of the carcass. If you plan to bake the whole carcass, take the time to marinate it the night before. If you have wings or breasts for dinner, you can leave them in the sauce for an hour. Thighs require more time - from 2 to 4 hours.
Stop marinating oven-baked chicken in mayonnaise! With this simple and seemingly successful ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, hardens the fibers and they begin to taste bitter.
- Keep meat in the refrigerator if marinating time is longer than 2 hours. At room temperature, the carcass will marinate faster, but this only applies to the breast or wings.
- The easiest way to marinate chicken for the oven is to mix 1 or several types of spices with vegetable oil, bathe the meat in this mixture and leave for a couple of hours. Depending on the seasonings you choose, choose your oil. For example, olive oil goes well with basil and paprika, sunflower oil goes well with hot spices, and corn oil goes well with all types of marinating.
Avoid salt! Every marinade recipe for chicken in the oven requires the presence of salt. You just need to add it correctly. Do not salt the meat before long-term marinating; it is better to add salt 10 minutes before you plan to put the carcass in the oven. Otherwise, the dish will turn out tough and dry.
Choosing spices
What spices should we use for chicken in the oven, and which ones will give us a wealth of flavors? Remember!
Peppers - black and chili. The first is universal, we put it in every dish, but chili adds spiciness to the dish, so it is used “in doses” and often in dishes with a Mexican accent.
Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. You can use only one bright flavor, or you can use an original mix of them. By the way, all these herbs go well with ginger and coriander, which will also enrich the taste of your dish.
- Curry is the perfect solution for marinated chicken in the oven, especially if you plan to grill it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
- Nutmeg - opt for it if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single haute cuisine dish can do without it if it contains cream and potatoes
- Turmeric - This spice has a special taste that is highly valued in India. It is more than unusual for us, so adding turmeric to the marinade is a small amount. But for chicken in the oven it will become ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.
Recipes for marinades for cooking chicken in the oven
The recipes we offer are used for preparing individual parts of chicken and are designed for 500 grams of chicken.
Soy-honey
Ingredients:
- Two tablespoons of classic soy sauce and liquid honey;
- Three tablespoons of refined vegetable oil;
- One pinch each of basil and coriander;
- A little ground black pepper.
Mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.
During marinating, the meat acquires a rich honey flavor and a noble brownish tint.
Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!
Spicy-sweet Asian
By preparing a marinade for baking chicken in the oven according to this recipe, you will be able to appreciate the magical taste based on the contrast of sweetness and spiciness!
Ingredients:
- 3 tablespoons sesame oil and honey; Marinade with sesame seeds, soy sauce and garlic
- Five spoons of classic soy sauce;
- Several cloves of garlic, crushed through a press;
- Salt and black pepper to taste.
- A ginger root approximately 4 cm long, grated on a fine grater, is added to the resulting mixture.
It is ginger that will give the finished dish a unique Asian flavor.
The prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later the dish is ready.
Universal (fast)
A great way for those who don't want to spend a lot of time cooking. With this recipe you will prepare delicious chicken very quickly, marinating it at room temperature for 15-20 minutes.
Ingredients for quick marinade for chicken in the oven:
- Three tablespoons of lemon juice;
- 40 g mild mustard;
- Four tablespoons of olive oil;
- A pinch of Provençal herbs of your choice;
- Ground black pepper on the tip of a knife.
The chicken pieces should be mixed with the sauce in a plastic bag and left to marinate.
After this, you will need another 15-20 minutes to bake the marinated pieces on the grill or in the oven.
Kefir
Chicken dishes in kefir marinade in the oven turn out deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!
Ingredients:
- Half a liter of 1% kefir
- 2 tablespoons mild mustard;
- 4 tablespoons of any refined oil;
- 3-4 cloves of garlic;
- A pinch of basil and a little black pepper.
Mix all these ingredients, pour the resulting marinade over the poultry pieces and place them in the refrigerator for about 8-10 hours.
The baking time will be about 30-40 minutes, and you need to ensure that the marinade completely covers the pieces of meat.
With honey and mustard
Ingredients:
- 1 tbsp. a spoonful of mild mustard;
- 5 tbsp. spoons of honey, melted in a bathhouse;
- Two cloves of minced garlic;
- Juice squeezed from half a lemon;
- A little salt and black pepper to your taste.
The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.
After this, the chicken is baked in the oven for about 30 minutes.
Place all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and thoroughly massage it inside and out with the marinade. Place it in a dish, cover it with film and send the chicken to rest in the refrigerator, maybe for an hour, or even overnight, as you like.
Interestingly, marinade was first used by the ancient Romans. As today, the marinade served to tenderize the meat and give it a more subtle flavor. In ancient times, ordinary sea water. The meat was marinated in it for several hours. Apparently, the effect was justified, since meat dishes those times are still described in cookbooks.
Today, lovers of tasty and juicy meat a more extensive list of ingredients, and much more recipes for preparing the marinade. This allows you to prepare the marinade based on the characteristics of the meat. For example, for tough meat it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect because, penetrating deep into the fibers, it improves the absorption of herbs and spices included in the marinade.
For chicken meat, which is a priori already tender, you should not include such heavy “softening” artillery as mustard in the marinade. Stronger ingredients may have negative effect, the meat will become too tough.
Many people believe that only the meat from which they plan to make kebab needs marinade. However, you can enrich the taste of meat not only when going to nature, but also when everyday days when you also want to enjoy aromatic and rich-tasting meat. An important fact is that it takes much less time to prepare marinated meat. The combination of spices and herbs allows you to give the meat a unique and inimitable taste every time.
Preparation of products
As mentioned above, not every ingredient that is usually used for marinating meat is suitable when preparing a marinade for tender chicken. Too harsh components can “kill” the natural taste of the bird. Tomato juice and adjika have an excellent effect. The ingredients may include ginger, soy sauce, lemon juice, and even exotic fruits- kiwi, orange.
Chicken marinade recipes:
Recipe 1. Marinade for grilled chicken
Many may wonder why it is actually necessary to marinate grilled chicken. After all, it’s enough to grate it with garlic, salt, black pepper and put it in the oven until a golden crust forms. The result will be amazing, however, if you do not overcook the chicken on the fire, which will dry out the meat. However, this opinion is wrong. Why enjoy the same taste every time, if you have the opportunity to experiment and cook a new grilled chicken with unsurpassed taste every time?
Required ingredients:
Fresh ginger - 4 cm;
Apple cider vinegar - 2 tbsp;
Honey - 3 tbsp;
Sesame oil - 1 tbsp;
Lemon juice - tbsp;
Garlic - 4 teeth;
Sesame seeds - 1 tbsp.
Cooking method:
Preparing the marinade is not difficult. Just mix all the ingredients in a container.
Press the garlic with a garlic clove. Grate the peeled ginger on a fine grater. Heat the honey in a water bath and add all the ingredients. Often, when marinating meat, special ziplock bags are used, which allows the components of the marinade to be thoroughly mixed with the meat. We use such a package in this case as well. We put the marinade in a bag and place the chicken in it for grilling. Carefully coat the chicken, leave it in the bag, and put it in the refrigerator for about 2 hours. Before putting the meat in the oven, you need to salt it, and at the end sprinkle with sesame seeds.
Recipe 2. Grape juice marinade for chicken in the oven
Enough interesting recipe preparing a marinade that gives the meat an incredible aroma.
Required ingredients:
Water - 2 glasses;
Citric acid½ tsp;
Cloves - 4 pcs.;
Grape juice - 2 glasses;
Peppercorns - 5 pcs.;
Sugar - 1 tbsp;
Salt.
Cooking method:
The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken in it, either whole or cut up. It is better to keep the meat in the marinade for several hours. The more, the richer the flavor and the more tender the meat. If it takes 1.5 - 2 hours to cook regular chicken in the oven, then marinated chicken in the oven will need a maximum of 1 - 1.5 hours.
Recipe 3. Lemon marinade for chicken
Sour cream and mayonnaise are also actively used when preparing chicken marinade.
Required ingredients:
Sour cream - 3 tbsp;
Garlic - 5 teeth;
Vegetable oil - 2 tbsp;
Lemon juice - 4 tbsp;
Turmeric - ½ tsp;
Nutmeg - ½ tsp;
Paprika - ½ tsp;
Salt.
Cooking method:
Pass the garlic through a press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Close the container tightly cling film and put it in the refrigerator overnight.
Recipe 4. Cheese marinade for chicken
The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.
Required ingredients:
Mayonnaise - 2 tbsp;
Garlic - 4 teeth;
Processed cheese - 150 g;
Honey - 1 tsp;
Soy sauce - 2 tbsp;
Nutmeg ½ tsp.
Cooking method:
You need to melt the processed cheese. You can use a water bath, but it’s better to put it in the microwave for a couple of minutes. In cheese, melted until thick consistency, add honey and chopped garlic. Stir, the honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, wings acquire an especially excellent taste in this marinade.
Recipe 5. Pineapple marinade for chicken
You can prepare such a marinade for meat intended for festive table. The intoxicating aroma will definitely correspond to the special event.
Ingredients:
Chopped pineapple - 100 g;
Ground ginger ½ tsp;
Apple cider vinegar - 3 tbsp;
Honey -3 tbsp;
Soy sauce - 3 tbsp;
Garlic - 2 teeth.
Preparation:
Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where you plan to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic taste. Believe me, such a dish will definitely not remain on the table!
Using greens when marinating chicken can significantly enrich the taste of the meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And when cooked, fresh herbs turn black and spoil appearance dishes.
- Soy-honey.
- Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon each of coriander and basil, a little black pepper to the marinade, stir. Marinate the meat in the mixture, and if you bake it in a mold and with potatoes, pour it over it before putting it in the oven. Thanks to honey, the chicken will gain golden color And sweetish taste
- Asian spicy.
- Mix a spoonful of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass 5 cloves of garlic through a press and add to the marinade. Peel a 4 cm long ginger root, cut it and add it to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
- Wine mustard.
- Mix by spoon apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, and half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will add an original taste.
- Lemon spicy.
- For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, and a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
- Original kefir.
- Use 2 cups of low-fat kefir, 4 cloves of garlic, and the juice of half a lemon. Add a spoonful of Tabasco hot sauce, half a spoonful each of thyme and black pepper, chop half an onion. At the end add 2 tablespoons of salt
- Marinade "Delicious"
- Ginger root - 1 tablespoon already grated
- Garlic - 4-5 cloves
- Curry - 1 teaspoon
- Turmeric - 0.5 teaspoon
- Nutmeg - 0.5 teaspoon
- Ground white pepper - 0.5 teaspoon
- Salt - 1 teaspoon
- Vegetable oil - 5 tablespoons
- Sour cream - a quarter cup
- Juice of half a lemon (small)
Whole chicken in the oven: preparation
The first step is to carefully examine the chicken to immediately detect if there are any feathers left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to remove any fine fluff.
Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it may not give the bird the best pleasant smell and taste.
Marinade for chicken in the oven - the beauty of marinades
Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced cooks or by special occasion. This method of preparation the right approach guarantees juicy and tender meat, so you should marinate the chicken before baking every time! By alternating different marinades, you can put a new dish with an original taste on the table each time. Below are the ingredients needed for several types of marinade.
- 2 teaspoons sugar;
- 1 teaspoon salt;
- juice of half a lemon;
- juice of one lime;
- 1 teaspoon salt;
- juice of one lemon;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
- 1 tablespoon mustard;
- 1 glass of dry white wine;
- 1 teaspoon salt;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
- three to four cloves of garlic;
- juice of half a lemon;
- 2 teaspoons salt;
- 1 teaspoon ground black pepper.
Marinating chicken
Marinate the chicken for at least an hour, and at most a day. If you don't have much time to marinate, let the chicken sit on the counter at room temperature. If you are going to marinate it for a long time, put it in the refrigerator. With a small amount of marinade, it is better to turn the chicken over from time to time. Also stuff it well with garlic cloves.
Stuffing chicken
Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb the juices, the meat is not particularly juicy. You can put an orange, apple, carrot, pear, celery or lemon, as well as parsley sprigs in the chicken, bay leaf, thyme or rosemary. Citrus fruits are great for removing excess fat from chicken and adding a fresh flavor (see: how to stuff chicken with lemon). Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.
There is a wonderful recipe for Chicken Stuffed with Liver (here is the recipe).
Whole chicken in the oven and marinade for chicken in the oven
Vegetable bed for chicken
You can place various vegetables on a baking sheet:
It looks simply great, and you can (and should) serve it on the table directly with a vegetable side dish. Unlike the vegetables that are used to stuff chicken, these vegetables are edible and very tasty.
Roasting chicken
It is best to bake a whole chicken in the oven at a temperature of 205°C. A regular bird weighing about 1.5 kg will take approximately 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird does not burn. In the second half of this time, pour the juices collected from the bottom of the pan over the chicken, this will help to get an even golden crust.
After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken will be if you bake it in glass form slightly larger than the bird itself. So it will be baked as if “in own juice».
Baking a side dish with chicken
It will be very convenient to bake the chicken immediately along with a side dish such as vegetables, fruits and root vegetables. Will fit well in in this case zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. The best combinations would be zucchini with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes. Choose according to your taste and the preferences of your household.
Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, sprinkle olive oil, mix and arrange in the form. Place the chicken directly on or between the vegetables. When pouring juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.
Gorgeous orange chicken in a sweet marinade
The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).
Apply orange zest to the inside of the chicken.
For the filling, mix seedless grapes (300 grams) with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, seal it with toothpicks.
Lastly, grease the chicken carcass butter and put it in the oven.
The chicken should be roasted in the oven for 1 hour at 200 degrees.
While the chicken is roasting, prepare the sweet marinade:
- Squeeze juice from 1/2 grapefruit
- cut the other half of the grapefruit into slices
- Squeeze juice from 1 orange
- cut the second orange into slices
- Cut the remaining grapes into halves
Now mix everything, add honey and put it on the fire so that everything melts and mixes well. This sweet caramel gravy needs to be basted over the chicken periodically (3-4 times).
The aroma is fabulous, the chicken is delicious.
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MARINADES AND BAKING WHOLE CHICKEN.
All housewives have dishes in their everyday home menu that they cook periodically when they don’t want to come up with something original. One of these dishes was baked whole chicken in the oven for all of us. This win-win, since few people don’t like the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be happy with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out juicy and rosy, and not dry and raw at the bones.
1 tablespoon olive oil;
2 teaspoons sugar;
1 teaspoon salt;
5-7 cloves of garlic, which must be passed through a press;
juice of half a lemon;
2 tablespoons of soy sauce;
a piece about 4 cm in size of fresh ginger root;
juice of one lime;
1/2 teaspoon ground black pepper.
1 teaspoon salt;
1/2 teaspoon dried rosemary;
juice of one lemon;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.
1 tablespoon apple or wine vinegar;
1 tablespoon mustard;
1 glass of dry white wine;
1 teaspoon salt;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.
three to four cloves of garlic;
2 cups low-fat kefir;
juice of half a lemon;
half a medium-sized onion;
1/2 teaspoon dried thyme;
2 teaspoons salt;
1 tablespoon hot sauce (Tabasco, for example);
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Tender marinated chicken in the oven: step-by-step cooking recipe with photos
The most affordable and easy to prepare meat is chicken. It is also good because it leaves enormous scope for culinary imagination and creativity. And special freedom is observed when a person plans to have marinated chicken in the oven for dinner. Poultry fillings can be made from almost any component. And each option absolutely guarantees a successful result - a juicy, aromatic and extremely tasty table decoration. 
Any housewife even without knowledge exact recipe will make a marinade for chicken with mayonnaise. However, simply smearing it on a bird is not very interesting, although in the end it will not disappoint anyone’s expectations. Therefore, we suggest that all culinary specialists try this composition: press a medium-sized head of garlic through a press, squeeze lemon into the garlic, pour in a glass of low-fat mayonnaise and a spoonful of not spicy, but spicy mustard. The marinade is salted, peppered and flavored with crushed bay leaves. The carcass is poured (coated) with it and hidden in the cool place for the night. The next day you'll have great marinated chicken in the oven or on the grill. You can also use the filling if you want to deliciously cook individual bird “spare parts”. In the oven, a kilo and a half carcass will reach condition in about 50 minutes at a relatively low temperature of 180 degrees. 
Marinade for chicken with honey is very popular among chefs. Moreover, you can combine the main ingredient with a variety of additional ones. The only obstacle to creativity may be an allergy to bee products in someone who will participate in the feast. You can make a very tasty marinade for chicken if you combine honey, tomato paste and mayonnaise in a ratio of 1:1:2. Seasonings include pepper and salt and a little garlic, the rest is up to the taste of the cook. The carcass is carefully rubbed with the mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don’t have much time on hand. The bird is baked for about an hour, until when pricked, clear, rather than pink, juice begins to stand out. 
Another salvation option for those who are threatened by the sudden arrival of guests (or have been detained at work longer than expected, and the family is stomping around in the kitchen with unhealthy excitement). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For it, an onion, an apple and three garlic cloves are grated, two full spoons of mustard, the same amount of tomato paste and vegetable oil, salt, paprika and pepper are added to them. The marinade is diluted with half a glass of water, poured into a container with chicken, and the bird is pressed down with a weight. The chicken treated in this way in the marinade will stay in the oven for about an hour. During the baking process, do not forget to water it - with the released juice or salted water. 
Those who like contrasts will find a chicken marinade with honey and mustard very suitable. They are combined in equal quantities and supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate herbs can add thyme and rosemary to the marinade - they wonderfully highlight the taste of chicken. Before marinating, the carcass is first rubbed with white pepper and salt, and only then with the created mixture. There is no need to put the bird in the refrigerator; in principle, it will be ready for further culinary influences in about forty minutes, but if you want to get a more flavorful dish, let the chicken marinade longer. In the oven, as in the previous recipe, you will sometimes have to water it with water - the marinade is not enough to prevent the carcass from drying out. 
Opponents of boring cooking and supporters of culinary experiments can try a marinade for baking chicken based on white wine. You will need a whole bottle of it, but in such an important matter it is better not to skimp. Grated ginger and garlic are added to the wine (their quantity depends on your attitude to these components; you will have to try the marinade, and the main thing is not to get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a mixture, a medium-sized carcass should stand for four hours. During this time, it must be turned over at least three times to ensure even marinating. When you think that the carcass has been in the composition enough, it is coated with the same oil and baked (poured periodically with juice) for a little over an hour. 
Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any parts of it, any other meat and even seafood. One of the recipe options for preparing chicken in orange marinade. For pouring, finely chop the onion; In this regard, the sauce is quite democratic: you can trim onions, you can use shallots, and onions won’t be disharmonious either. Add the following to the onion slices:
The carcass is kept in this composition for a day. If you are patient, after baking the chicken in the marinade in the oven, it will take on a glazed appearance and will be simply killer in flavor. However, it will acquire a decent external appearance even after two hours of marinating. But such a stunning smell cannot be achieved in this time. 
A very interesting option was invented in sunny Greece - and this despite the fact that this delicious chicken marinade does not contain any particularly complex components. The only thing you should be seriously concerned about is searching for natural yogurt, without any additives. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove (very thinly!) the zest from the lemon, peel off the white layer and squeeze out the juice, making sure not to choke the grains - they add extra bitterness. The lemon pulp is discarded and the rest is combined with the yogurt. Add half a large spoon of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves. The composition is well mixed, the chicken (or its pieces) is coated with it and sent to the refrigerator - at least for an hour, but not longer than a day.
Most poultry is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: the chicken turns out no worse in a primitive stewed form. You can, again, take not the whole carcass, but your favorite parts. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, favorite herbs and regular onions. It is better to cut it into rings: if you decide to stew the bird later, it will add additional flavor to the gravy. Three spoons of natural liquid honey are poured into 0.5 cups of sauce and stirred until completely dissolved. A bunch of greens are finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are placed in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor, then do it at night. Don't let it sit longer - the meat will have an overly strong taste. Next steps- optional: you can bake in the oven, periodically basting with marinade, you can fry and stew, using the marinade as a base for gravy.
Among the recipes we shared in this article, we already mentioned one version of the marinade (Cuban), which includes orange juice. However, that sauce required subsequent baking. And now we will tell you how to prepare stewed chicken in orange marinade, and the filling is done without any “extraneous” additions. Calculation of ingredients: per kilogram of chicken, four medium oranges and a teaspoon of paprika (other spices are at your discretion, but this one is required). The bird is salted and peppered; The zest is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; The chicken is coated with this mixture and placed under a load in the refrigerator for half a day. It is advisable to occasionally turn the marinating meat. Then the chicken is transferred to something thick-walled, for example, a duck casserole, poured with marinade and simmered on the lowest heat for about half an hour. Before cooking, pre-selected seasonings are added and the juice of the reserved orange is squeezed out. Eat with pleasure!
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Methods for marinating chicken for baking in the oven
There are a huge variety of ways to marinate chicken for baking in the oven. Every housewife here has her own secrets, but you always want to conduct culinary experiments and try something new. After all, chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for a family dinner or for a large holiday table.
Practice shows that most often a whole chicken is baked just for the holidays. After all, it’s simple and convenient, festive and beautiful. It should always be taken into account that it is best to cook whole carcasses chilled rather than frozen. With this approach, the housewife can be confident that the dish will definitely turn out well.
Important! A good marinade is the most important thing that determines the final taste of the finished chicken. They affect how juicy and tasty the meat will be. So, already at the stage of preparing the marinade, you should choose the right recipe and follow clear recommendations. It is recommended to marinate the chicken in the refrigerator for at least several hours, or better yet, leave the tuka there for a day.
It often happens that the carcass is so large that the marinade does not completely cover it. In such a situation, you will need to periodically turn the chicken so that it is properly soaked on all sides. Once the marinade has been selected and the chicken is prepared, you need to choose a baking method. Today, for this you can use not only a baking sheet, but also foil and special sleeves.
Ways to marinate a whole chicken for baking in the oven
- One Wed. hen;
- Four cloves of garlic;
- 2 tbsp. olive oils;
- 1 tbsp. salts;
- Paprika and ground pepper as desired;
The chicken should be rinsed and dried using paper towels. The marinade is prepared using garlic passed through a press. Mix it with salt and other spices, then pour olive oil over everything and mix. Rub some of the marinade inside the carcass, use the rest for the top part of the carcass. The chicken should be marinated in this marinade for at least an hour. You can also make chicken breast soup.
Then you can put it on a baking sheet with vegetable oil and go into the oven for an hour and a half. The dish will be cooked until golden brown at a standard temperature of 180 degrees. According to this recipe, the meat will be tender and will easily separate from the bones.
Usually it doesn’t matter at all which method of how to marinate chicken for baking in the oven is chosen; you can cook it in foil, a sleeve or any other in a convenient way. This marinade contains lemon zest, which adds piquancy to the dish.
- Hen;
- One lemon;
- Zest of one lemon;
- Thyme and black pepper, salt.
Make up to 8 deep punctures in the lemon with a thin knife. There, this is necessary so that the juice from the fruit begins to flow out, but the fruit itself remains intact. Rinse the chicken and dry it on a paper towel. Mix the finely grated lemon zest, add thyme, salt and pepper. Rub dry chicken with this mixture on all sides, including the inside.
Now put a whole lemon in the belly. You don't have to sew up the hole, but for maximum juiciness it is recommended to do so. Bake this chicken for an hour at 200 degrees. It is important during the cooking process to pour the lemon juice over the chicken, which will be released when heat treatment product. Cook until the bird's skin is nice and tender. golden hue. Korean-style carrots are ideal as a snack: a homemade recipe.
Advice! If you want the citrus notes in the taste to not be too obvious, you don’t need to use lemon zest to rub the carcass. In such a situation, it will be enough to place the cut lemon inside the carcass itself.
This ideal option, how to marinate chicken for baking in the oven in the sleeve. To implement the recipe you need a chicken carcass, three tablespoons of sour cream (you can use mayonnaise), olive oil, salt and spices at your own discretion.
The chicken will need to be rubbed outside and inside with the dry spices that were selected, as well as salt. Then coat the bird on all sides with sour cream or mayonnaise. Place the whole prepared carcass in a baking bag. Make several punctures in the bag so that the air can escape freely and the bag does not burst during cooking. Now cook the dish for about an hour in the oven at 200 degrees. Tear the bag completely 15 minutes before the end of cooking so that the carcass becomes rosy and beautiful.
To implement this recipe, take two cloves of garlic, 4 tablespoons of sour cream or mayonnaise, a small spoon of paprika and curry powder, as well as salt and regular pepper. Pass half the garlic through a press, mix with salt and pepper. Rub the chicken with this mixture.
Cut the remaining garlic into thin slices and use it to stuff the carcass. This is done simply: sharp knife make a hole and place a piece of garlic there. Now mix paprika and curry with sour cream, rub the chicken on all sides with this mixture. To ensure that the sauce that will be on top of the carcass does not burn, you need to use foil to cook the carcass in the oven.
Wrap it around the chicken, place it on a dry baking sheet and cook for about an hour at 200 degrees. Then remove the foil and leave the chicken in the oven for another 20 minutes so that the carcass browns.
This marinade, in principle, is suitable for use in the oven. But I would like to separately consider the option of cooking a whole chicken in a slow cooker. Requires garlic, plant. butter, salt and pepper.
You will need to pass the garlic through a press, grind it with spices, salt and mix with olive oil. Now the carcass, which has already been prepared in an appropriate way for cooking, will need to be rubbed with this mixture on all sides. Don't forget to rub the inside of the chicken as well. Place the prepared chicken in the multicooker bowl and cook in the “Baking” program. Only when half the allotted time has passed, turn the bird onto another side.
What are the cooking features? whole chicken in the oven you should remember:
- If the carcass is avg. size, this means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check readiness, you need to make a puncture in the thigh area: light transparent juice should flow out. It is not worth checking the carcass in the breast area, because the breast cooks faster than other parts of the carcass.
- To ensure the chicken is as juicy as possible, it is recommended to keep an extra eye on it during the cooking process. You will need to water it with the juice that accumulates on the baking sheet during cooking. You need to water starting from the second part of the baking time. This will give you an amazing golden crust.
- If you bake the carcass in a mold that is only slightly larger in size, the meat will be as tender as possible. This effect can be achieved because the carcass is cooked in its own juices.
- When baking a carcass with a side dish, you can place vegetables either on the chicken itself, around or under it. The side dish should also be stirred additionally when pouring juice over the carcass. Lightly salted cucumbers in a bag can be served as a side dish: quick recipe in 5 minutes.
- When baking in foil, you need to check that the bird is wrapped tightly. Place the carcass on a baking sheet with the seams facing up. It is extremely important that the juices do not leak out of the foil: they are responsible for the juiciness of the meat in the end.
Here they are interesting options How to marinate chicken for baking in the oven, we offer you for implementation. It is possible that you have already mastered some methods of marinating, then it is time for your own culinary experiments. Bon appetit and may all your plans come true.
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Personally, we have long given up heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited on the waist, it is easily digestible protein and invaluable polyunsaturated fatty acids, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.
How to marinate chicken: 6 rules
1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.
2. To marinate poultry, use exclusively glass or enamel dishes; everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is in the marinade, the more tender it becomes.
4. Marinades containing soy sauce should be salted with caution.
5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.
6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the most best way roasting poultry. Honey combined with French mustard adds a slight zesty sweetness, and the mixture of herbs, garlic and lemon adds amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!
And at the dacha, take super-budget wings and be sure to cook them on the grill.
RECIPE FOR HONEY MUSTARD MARINADE
What you need:
150 g liquid honey
100 g French grain mustard
1 lemon
5–7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt - to taste
How to prepare honey mustard marinade:
1. Using a paring knife, zest the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. Mix thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird should be baked together with the lemon peels included in the composition.
4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.
Yogurt marinade
The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
RECIPE FOR YOGURT MARINADE
What you need:
1 tbsp. natural yogurt (can be replaced with kefir or even fermented baked milk)
1 tbsp. spoon lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cardamom
salt - to taste
How to make spicy yogurt marinade:
1. Mix all ingredients into a homogeneous mass and marinate the bird. It is recommended to soak the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
Orange marinade
The recipe for this marinade is great for cooking chicken in the oven or over charcoal. A pleasant light spiciness combines in the most harmonious way with orange notes and curry spice. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What you need:
100 g honey
3 oranges
2 tbsp. spoons of vegetable oil
2 teaspoons curry
ground red pepper - to taste
salt - to taste
How to make orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Drizzle the legs, thighs, wings or breast (or you can do all of them at once) orange juice and leave for 15–20 minutes.
3. Combine honey, butter, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.
Fiery marinade
Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with a salad of fresh vegetables and tomato juice. Best suited for cooking on skewers, in a home smoker or on the grill.
RECIPE FOR FIRE MARINADE
What you need:
150 ml soy sauce
1 bunch of green onions
2 teaspoons ground red pepper
1 head of garlic
5–7 cm ginger root
How to make a fiery marinade:
1. Finely chop the green onions.
2. Grate the garlic and ginger on a fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Add salt as needed at the very end of cooking.
Marinade-glaze
Chic and shine! Moreover, the shine is in literally this word! Divine glazed chicken will become the most luxurious dish on your table. The marinade is especially suitable for baking chicken drumsticks and wings, however, a whole chicken will also blow everyone away.
RECIPE FOR MARINADE-GLAZE
What you need:
150 ml soy sauce
80 g honey
5–7 cm ginger root
3 cloves garlic
1 tbsp. spoon of Provençal herbs
1 pinch of pepper
salt - to taste
How to prepare marinade glaze:
1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and boil for 4–5 minutes, cool.
5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.
6. Place in an oven preheated to 180ºC, bake for 15 minutes and brush with sauce again.
7. Continue to baste the chicken every 5-7 minutes while baking until done. Add salt at the end of cooking.
Sour cream marinade
If your baked chicken turns out stringy and tasteless, try a sour cream marinade. The poultry meat turns out incredible: tender and melts in your mouth with subtle notes of ginger and a slight taste of mustard. This marinade is especially good for baking chicken breast fillets.
RECIPE FOR SOUR CREAM MARINADE
What you need:
5 tbsp. spoons of low-fat sour cream
Z st. spoons of soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. spoon of dry Provençal herbs
2 teaspoons ground ginger
salt - to taste
How to prepare sour cream marinade:
1. Combine all ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Place the pieces in a mold and bake in an oven preheated to 180ºC until cooked.
5. During cooking, periodically brush with remaining marinade.
6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.
Bake until crusty.
Lemon marinade
The secret to this amazing citrus marinade is the addition of herbs and spices, which give the bird a rich, intense flavor. Just juicy chicken and nothing extra! The marinade is ideal for roasting chicken meat in a sleeve or on the grill.
LEMON MARINADE RECIPE
What you need:
2 lemons
5–7 cloves of garlic
1 tbsp. spoon allspice peas
3 tbsp. spoons of vegetable oil
1 teaspoon saffron
1 small bunch of rosemary (can be replaced with dried)
salt - to taste
How to make lemon marinade:
1. Peel the garlic and crush it with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
Tomato marinade
Combination herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken in its own juices. Thick, aromatic gravy and soft chicken meat go well with any side dish - from simple buckwheat porridge to fancy pasta.
TOMATO MARINADE RECIPE
What you need:
1 tbsp. thick tomato juice
2 tbsp. spoons of vegetable oil
1 tbsp. spoon ground paprika
5 cloves garlic
1 bunch of basil
1 bunch of mint
salt - to taste
How to prepare tomato marinade:
1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. Mix thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Place the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Kvass marinade
A simple and reliable, homemade and so clear kvass marinade will give your chicken a pleasant aroma rye bread. And don't forget lots of fresh herbs and home-grown vegetables!
RECIPE FOR KVASS MARINADE
What you need:
400 ml bread kvass(ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5–7 cloves of garlic
1 bunch of any greenery
1 pinch of pepper
salt - to taste
How to prepare kvass marinade:
1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2–4 hours, but preferably overnight.
4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.
Wine marinade
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet – feel free to try new combinations. The marinade is ideal for preparing chicken kebab.
WINE MARINADE RECIPE
What you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon cloves
salt, pepper - to taste
How to prepare wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird, keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving.
How to make the right marinade for a whole chicken in the oven - here main secret so that it turns out with juicy pulp and a sharp crispy crust. What should I use for this? We offer several of the most successful recipes.
Many people believe that this is the best marinade for oven-baked chicken. It is simple, it can be prepared quickly from an inexpensive set of products that you usually always have at home. There is not a single exotic component in it, but the result is always excellent. The meat comes out juicy and tasty.
Ingredients:
- 15% sour cream or mayonnaise - 150 ml;
- grain or regular mustard - 2 tablespoons. spoons;
- garlic - 4 cloves;
- salt, pepper mixture;
- spices.
Preparation:
Classic of the genre: honey marinade for chicken
In second place in popularity is chicken marinated in honey in the oven. This composition is ideal for preparing poultry with a delicious caramel crust.
Ingredients:
- olive oil - 4 tbsp. spoons;
- liquid natural honey - 2 tsp;
- mustard - 4 table. spoons;
- garlic - 6-7 cloves;
- red and black pepper;
- salt.
Preparation:
Impossible to resist! Chicken in garlic marinade
A chicken marinade with garlic and ketchup will give this dish a more piquant taste.
Ingredients:
- soy sauce - 2 table. spoons;
- ketchup - 2-3 tablespoons;
- mayonnaise - 2 table. spoons;
- garlic - 3-4 cloves;
- salt.
Preparation:
Simply delicious! Chicken in sweet and sour marinade
If you want to prepare this yummy dish in a new way, then make a marinade for a whole chicken in the oven in the French style. You will get an original flavor bouquet - the dish will acquire a pleasant sweet and sour taste.
Ingredients:
- pomegranate sauce - 50 ml;
- onion - 1 head;
- Provençal herbs (or aromatic seasonings of your choice);
- pepper;
- salt.
Preparation:
- Peel the onion. Cut it into not too thick half rings.
- Place in a suitable container.
- Add pomegranate sauce to the chopped onions.
- Add spices.
- Brush the inside of the prepared chicken with the pomegranate marinade, then place it in a bowl with the sauce, turn it over several times to coat it all with the aromatic mixture. Cover with a lid and place in a cool place to marinate the bird.
Chicken with citrus flavor
If you make such a marinade for grilled chicken in the oven, then while it is cooking, a smell will spread throughout the house that will make not only your household, but also all your neighbors’ mouths water. But it's not just the aroma. The dish will turn out really tasty.
Ingredients:
- orange - 1 large or 2 small;
- vegetable oil - 4 tbsp. spoons;
- soy sauce - 6 table. spoon;
- honey - 2 table. spoons;
- paprika - 2 teaspoons spoons;
- seasonings
Advice! Don't use too much salt because soy sauce has a salty taste.
Preparation:
How not to make a mistake with the marinade?
It would seem that everything is simple: mix the components of the marinade, “bathe” the chicken carcass in it, and the dish will turn out exceptionally tender and tasty. But the marinating process has its own subtleties.
Three main rules for marinating chicken:
- The duration of marinating depends on the weight of the bird. If the meat will be in the sauce for more than two hours, be sure to refrigerate it. If you plan to keep it in the marinade for a shorter period of time, then leave it on the table (under a lid or in a bag).
- If you don’t have the ingredients for the marinade on hand, then make the simplest composition - mix oil (sunflower, sesame, olive, corn - whatever you have) with spices and coat the chicken.
- Although the recipe for any marinade includes salt, it is better not to add it right away. Add salt to the meat ten minutes before the end of baking. If you immediately rub the chicken with salt, it may turn out to be harsh and dry.
All housewives have dishes in their everyday home menu that they cook periodically when they don’t want to come up with something original. One of these dishes was baked whole chicken in the oven for all of us. This is a win-win option, since few people don’t like the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be happy with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out juicy and rosy, and not dry and raw at the bones.
Whole chicken in the oven: preparation
The first step is to carefully examine the chicken to immediately detect if there are any feathers left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to remove any fine fluff.
Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it can give the bird a not-so-pleasant smell and taste.
Marinade for chicken in the oven - the beauty of marinades
Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced cooks or on special occasions. This cooking method, when done correctly, guarantees juicy and tender meat, so you should marinate the chicken before baking every time! By alternating different marinades, you can put a new dish with an original taste on the table each time. Below are the ingredients needed for several types of marinade.
Asian marinade
- 2 teaspoons sugar;
- 1 teaspoon salt;
- 5-7 cloves of garlic, which must be passed through a press;
- juice of half a lemon;
- 2 tablespoons of soy sauce;
- a piece about 4 cm in size of fresh ginger root;
- juice of one lime;
Lemon marinade
- 1 teaspoon salt;
- 1/2 teaspoon dried rosemary;
- juice of one lemon;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
Wine-mustard marinade
- 1 tablespoon apple or wine vinegar;
- 1 tablespoon mustard;
- 1 glass of dry white wine;
- 1 teaspoon salt;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
Kefir marinade
- three to four cloves of garlic;
- 2 cups low-fat kefir;
- juice of half a lemon;
- half a medium-sized onion;
- 1/2 teaspoon dried thyme;
- 2 teaspoons salt;
- 1 tablespoon hot sauce (“Tabasco”, for example);
- 1 teaspoon ground black pepper.
Marinating chicken
Marinate the chicken for at least an hour, and at most a day. If you don't have much time to marinate, let the chicken sit on the counter at room temperature. If you are going to marinate it for a long time, put it in the refrigerator. With a small amount of marinade, it is better to turn the chicken over from time to time. Also stuff it well with garlic cloves.
Stuffing chicken
Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb the juices, the meat is not particularly juicy. You can add orange, apple, carrot, pear, celery or lemon to the chicken, as well as parsley sprigs, bay leaf, thyme or rosemary. Citrus fruits are great for removing excess fat from chicken and adding a fresh flavor (see:). Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.
There is a wonderful recipe for Chicken stuffed with liver ().
Vegetable bed for chicken
You can place various vegetables on a baking sheet:
- only potatoes();
- you can have carrots + potatoes + beans;
- you can have broccoli + beans + carrots
It looks simply great, and you can (and should) serve it on the table directly with a vegetable side dish. Unlike the vegetables that are used to stuff chicken, these vegetables are edible and very tasty.
Roasting chicken
It is best to bake a whole chicken in the oven at a temperature of 205°C. A regular bird weighing about 1.5 kg will take approximately 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird does not burn. In the second half of this time, pour the juices collected from the bottom of the pan over the chicken, this will help to get an even golden crust.
After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken will be if you bake it in a glass dish slightly larger than the bird itself. This way it will be baked as if “in its own juice”.
Baking a side dish with chicken
It will be very convenient to bake the chicken immediately along with a side dish such as vegetables, fruits and root vegetables. Zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves work well in this case. The best combinations would be zucchini with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes. Choose according to your taste and the preferences of your household.
Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, drizzle with olive oil, mix and arrange in the form. Place the chicken directly on or between the vegetables. When pouring juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.
Gorgeous orange chicken in a sweet marinade
Ingredients:
- whole chicken – 1 piece
- ground black pepper
- garlic – 3-4 cloves
- orange – 2 pcs.
- grapefruit – 1 pc.
- butter – 150 g
- grapes – 500 g
- honey – 3 tbsp
- rosemary – 1 sprig
The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).
Apply orange zest to the inside of the chicken.
For the filling, mix seedless grapes (300 grams) with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, seal it with toothpicks.
Lastly, grease the chicken carcass with butter and put it in the oven.
The chicken should be roasted in the oven for 1 hour at 200 degrees.
While the chicken is roasting, prepare the sweet marinade:
- Squeeze juice from 1/2 grapefruit
- cut the other half of the grapefruit into slices
- Squeeze juice from 1 orange
- cut the second orange into slices
- Cut the remaining grapes into halves
Now mix everything, add honey and put it on the fire so that everything melts and mixes well. This sweet caramel gravy needs to be basted on the chicken periodically (3-4 times)!!!
The aroma is fabulous, the chicken is delicious!!!
