14 ways to bake the whole chicken in the oven with a crispy, golden crust, a selection of the best recipes

There is simply no place to bake the whole chicken in the oven to get a juicy, with a golden, crispy crust. To make you mad with your scent.

In fact, I know many housewives for whom such a dish is “aerobatics” of culinary art. Either the carcass is eventually turned gray-pale, or it burns, and the inside turns out raw.

You need to know just a few subtleties and stick to them when cooking. I will share them today.

The subtleties of cooking chicken in the oven entirely

There are not many secrets, you can easily remember them:

You need to choose the right carcass. Do not chase for "natural products" from a private residence. Such a chicken is more suitable for broth. In the oven, you absolutely get a rubber bird. Also, it is better to choose a chilled chicken, not a freeze. The weight of the carcass a maximum of half a kilo, all that grew more will be tough. When choosing color is important, without yellowness, blue, gray spots. The color should be a nice pale pink color. If the carcass is unpacked, smell it, the smell should be meat, without strangers.
The baking dishes should heat up evenly and keep the temperature well so that the chicken does not burn and a beautiful, ruddy crust is formed. Ceramics or cast iron meets these requirements. If you bake the carcass in something else, you have to constantly turn it over.
The most pressing question is the baking time. It usually takes an hour, although everyone’s ovens are different. Need to adjust. Cooking temperature 180-200 degrees, not higher.
To get a good crust, after washing the carcass, it is necessary to blot it with paper napkins. Do not forget to also remove excess water inside.
Do not forget to gut the carcass, release it from the remaining feathers. On the legs are sometimes visible pieces of skin, they need to be removed. I usually cut the wings before baking.

Chicken baked in the oven with a crispy crust, step by step recipe with a photo

The simplest and fastest recipe of all known to me. The minimum number of ingredients, but the chicken turns out amazing. Sour cream can be replaced by mayonnaise, we just haven't eaten it for a long time.

We take:

Chicken carcass - one and a half kilo
Sour cream - two hundred grams
Garlic - two cloves
A mixture of peppers and salt

How to cook:

We wash the chicken carcass well inside and out with cold water. We put on a board and promakat paper towels dry.

In a separate bowl, mix the salt with pepper and crushed garlic, rub the chicken with the mixture and hide it in the fridge for two hours.

After the lapse of time, spread the carcass on a baking sheet and grease it thickly with sour cream.

We cover the chicken baking sheet with thick foil, squeeze tightly around the edges and for forty minutes remove the oven in a red-hot to 180 degrees.

After forty minutes, remove the foil and leave the chicken to be baked for the same amount. Serve with any vegetables.

Chicken with potatoes in the oven

Potatoes in this recipe can be cooked as a separate dish. He cooked separately, combine it with chicken when serving. When cooking, I advise you to close the windows and doors more tightly, so as not to embarrass the neighbors with aromas.

We will take:

Kilo of potatoes
Chicken carcass - one and a half kilo
Half a head of garlic
Three sprigs of rosemary
Three sprigs of thyme
Spices
Five large spoons of sunflower oil
Cook salt

Method of preparation:

Prepare the carcass, mix the vegetable oil with curry, coriander, pepper and salt. Rub the chicken and leave for thirty minutes.

For now, let's do some potatoes. If she is young, then you can use it directly with the peel, it is enough to wash and dry. We cut it into 8 pieces. Next, sprinkle curry, rosemary, marjoram, paprika, crushed garlic and salt, mix and sprinkle with oil.

We cover the baking sheet with parchment and unfold the potato wedges. Bake forty minutes at a temperature of two hundred degrees.

Chicken the chicken on a baking sheet, inward we lay sprigs of rosemary and thyme, if desired, you can have a whole lemon. Place in the oven for an hour and twenty. Then we lay the chicken on a dish and sprinkle potatoes around it.

Chicken stuffed with rice and prunes with a golden crust

Chicken is obtained with a taste of smoked meat due to prunes. Stuffing is eaten faster than the chicken itself.

We need:

Chicken carcass and a half kilo
A half glass of rice
A handful of prunes
Three cloves of garlic
Two large spoons of vegetable oil
A large spoonful of mustard
Half Lemon
A teaspoon of regular salt
Pepper Mix

Cooking principle:

Boil rice to semi-finished state in lightly salted water. Rinse prunes, pour boiling water over three minutes and cut into small pieces. Mix with boiled rice and squeeze in garlic.

Wash the chicken carcass and blot it, stuff it and fasten the incision with wooden skewers.

In a bowl, mix the oil with mustard, salt, pepper and freshly squeezed juice of half a lemon. Lubricate this marinade bird, leave for half an hour in the refrigerator. Then bake on a baking sheet in the oven at two hundred degrees for about an hour.

Grilled chicken baked in the oven

Many have heard what raw materials are used for grilled chicken in supermarkets. Homemade chicken cooked in the oven with a grill will surprise your guests with the aroma of oriental spices and juicy taste.

We take:

Chicken carcass - one and a half kilo
Fresh lemon juice - two spoons
Dried garlic - one teaspoon
Cayenne pepper - one teaspoon
Turmeric - one third of a teaspoon
Cumin - a third of a teaspoon
Coriander - one third teaspoon
Mayonnaise - three big spoons
Any vegetable oil - three large spoons

How to cook:

We release the carcass from the skin, rinse it under running cold water and dry it with a paper towel. Use a sharp knife to cut crosswise on the surface of the chicken.

Put the chicken in a deep bowl. In a bowl, mix the spices, salt, lemon juice and butter. Thoroughly rub the mixture with the carcass. Cover dishes with cling film and refrigerate for a day.

Heat the oven to two hundred and fifty degrees, string the chicken on a skewer and set the baking tray down so that the fat flows into it. Fry like that for half an hour. We check for readiness with a knife, a transparent juice should appear from the cut.

Whole tobacco chicken in the oven

Georgian dish, loved by us for ease of preparation and excellent taste. It always turns out, eaten faster than other dishes.

We take:

Chicken carcass for seven hundred grams
One lemon
Three big spoons of oil of any vegetable
Three cloves of garlic
Cook salt
Freshly ground red and black pepper
Greens

Cooking process: Prepare the carcass as always, cut along the sternum and open. Put the chicken on the board and press several times over the joints to make the carcass flat.

Squeeze lemon juice into small dishes, add salt, add oil and rub our chicken, leave to marinate for half an hour.

In another bowl, squeeze the garlic, rub the pepper, salt and a little, a couple of spoons of warm water.

Grease the cast iron form with melted butter, lay out the carcass and pour over the sauce. We put in an oven heated to 180 degrees for forty minutes. Do not forget to water the carcass juice during baking. Then the chicken will be juicy.

Chicken on the bottle

The simplest recipe for delicious chicken. Baked evenly, the crust turns golden. You can cook for a family dinner and on a big holiday.

We use:

Chicken carcass per kilogram
Three teaspoons of Provencal herbs
Two spoons of vegetable oil
Juice of half lemon
Cook salt
Pepper Mix

Cooking principle:

Wash the carcass, wipe dry. Mix the vegetable oil, salt and seasonings, rub the chicken.

Prepare a glass bottle, fill two-thirds with water, squeeze lemon juice and add a spoonful of Provencal herbs.

Put the carcass on the bottle and put all this piling up on a baking sheet in the oven. We bake an hour at two hundred degrees.

Chicken in the oven on a pillow of salt

She was afraid to make such a dish for the first time, it seemed that the chicken would be terribly salty. But it turned out just delicious, and the crust - lovely sight.

We need to take:

Chicken Carcass
Kilo of large salt
Pepper Mix
Provencal herbs
One lemon

Cooking process:

We wash the carcass and dry it, rub it with spices. Lemon should be well washed and shoved inside the chicken. Now we pin the legs and wings with the flap. Pour the whole package of salt on a baking sheet, level it and place the carcass on it. We bake at two hundred degrees for no more than an hour. You can check the readiness with a knife.

Chicken on a pillow with vegetables

It is very convenient to cook such a dish, the garnish is immediately ready for the hen, and what kind of meat and onion soaked with it.

We will take:

Chicken carcass and a half kilo
Six Potatoes
Five large bulbs
Large-sized carrots
Half celery root
Half a head of garlic
Half glass of vegetable oil
Three teaspoons of regular salt
A glass of cold water
Greens
Curry
Pepper
Coriander

Cooking process:

Prepare the chicken, mix two spoons of butter in a bowl, a teaspoon of salt, seasonings. Rub the carcass with the mixture and leave in the fridge for an hour.

Vegetables cut into cubes and stew a little in salted water. The baking tray is covered with parchment, we lay out onion rings on it, covering all the space. In the middle we place the chicken carcass and place the vegetables around. Sprinkle with chopped garlic.

We bake an hour at two hundred degrees. Serve on a large platter with vegetables. Sprinkle with greens on top.

Chicken, baked with apples

We are all accustomed to the duck with apples, but the chicken cooked this way also turns out very tasty. Apples for the recipe I advise you to take sour-sweet. I always stop my choice on Antonovka.

We take:

Chicken carcass - one and a half kilo
Three large apples
Large Onion
A teaspoon of salt
Pepper Mix
Provencal herbs

Cooking process:

We wash and dry the chicken, rub it with salt and spices. Apples cut into thin slices, onions in half rings, stuff the carcass, fix the incision and tie the legs with a slice. Bake a chicken at 180 degrees 1 hour and 20 minutes.

Chicken in the sleeve

We need:

Chicken whole
Three spoons of mayonnaise
Orange
Salt
Condiments
Two cloves of garlic

Cooking process:

In a bowl, mix the mayonnaise with salt and spices, squeeze the garlic in the same place. Wash and dry the carcass. Inside we put the orange slices. Lubricate the mixture and pack into the sleeve.

We bake an hour at 180 degrees. It is necessary to pierce the sleeve after half an hour after baking.

Juicy chicken in foil

Cooking chicken for the first time or not confident in their abilities? Use this recipe. The chicken turns out especially juicy and is always baked. Due to the foil, it will languish with fragrant herbs and its readiness will not leave any doubt. Then it just needs to be “gilded.”

We will take:

Chicken carcass - one and a half kilo
One hundred grams of mayonnaise or low-fat sour cream
Three cloves of garlic
A teaspoon of table salt
Turmeric
Pepper Mix
Oregano
Paprika
Sprig of thyme

Cooking process:

Prepare the carcass. In a separate bowl, make the sauce, mix spices, garlic and salt with mayonnaise. Rub the chicken inside and out.

We lay a sheet of foil on a baking sheet, put the carcass and a sprig of thyme next to it, wrap it tightly and send it to the oven for forty minutes to prepare at two hundred degrees. In order to get the crust, after forty minutes the foil is unrolled and for twenty minutes we just bake the dish. Serve with country-style potatoes or rice.

Delicious Baked Chicken with Mushrooms

Recipe from the series “two in one”, immediately with a ready side dish. You can use any mushrooms, boiled in advance, you can even frozen. But the most delicious dish is obtained with fresh champignons, or the legs of porcini mushrooms. We take:

One and a half kilo chicken carcass
Three hundred grams fresh champignons
One turnip bulb
70 grams of butter
Three big spoons of lean butter
A teaspoon of table salt
Pepper Mix
A teaspoon of paprika
Three cloves of garlic

Method of preparation:

Wash the chicken carcass under running cold water and wipe dry with a paper towel.

In deep dishes, mix vegetable oil with spices and salt, crush a couple of cloves of garlic, coat the carcass with the sauce, put it in a bowl with a lid and hide it in the fridge for an hour.

Mushrooms before cooking need to soak for half an hour in cold water, then wash, remove the skin and pelenochku around the legs. Cut them into thin slices. Onions - quarters of rings. Well we heat the pan on the highest fire, fry the mushrooms with onions and the remaining garlic. Cool the filling.

Stuffed marinated chicken with mushroom stuffing, fasten edges with wooden skewers. We spread the carcass on a baking sheet with foil, wrap it tightly and bake in the oven at two hundred forty minutes. After we remove the foil and bake for twenty minutes, letting the crust roast.

Chicken with honey and mustard in the oven

An unusual and interesting taste is obtained from this recipe. Honey chicken just disappears from the plate. Everyone is not indifferent to such a dish, and any novice hostess can cook it on the shoulder.

We take:

Chicken carcass per kilogram weighing
Three large spoons of honey
Three cloves of garlic
Three spoons of vegetable oil
Two spoons of mustard
Two spoons of soy sauce

Cooking process:

In this embodiment, the chicken can be cut along the sternum, can be left entirely. The washed and dried carcass must be marinated in a sauce. To do this, mix the butter, honey, soy sauce and crushed garlic. Special brush we brush the chicken inside and out thickly with sauce. Put it in a deep dish, cover tightly with a lid and hide in the fridge for an hour.

Bake at two hundred degrees forty minutes. This chicken is deliciously served with mashed potatoes and cabbage salad.

Chicken in adjika and sour cream

Now it is rare to find that vigorous Soviet adjika in small jars, almost brown. Therefore, it is better to use your homegrown. Yes, and adjust the taste of food then easier.

We take:

Chicken carcass per kilo
One hundred grams adjika
One hundred grams of sour cream
A teaspoon of regular salt
Half a head of garlic
Provencal herbs, oregano
Bunch of fresh parsley
A half glass of rice
One hundred grams of butter

Cooking process:

First of all, boil the rice to half-cooked rice and butter with hot kineum to melt. Mix well and leave to cool.

We thoroughly wash the hen's carcass under running water and dry it dry. Crush two cloves of garlic in a crush and mix with salt, saute the chicken and set aside for about fifteen minutes.

Parsley greens will be chopped with a knife and added to rice, and we will send dry herbs there too. Mix and finish the carcass, fix the incision with a thread or toothpicks.

Next, mix the adjika with sour cream and coat the chicken from all sides, it is more convenient to do it already on the baking sheet. Put in preheated oven for an hour, bake at 180 degrees.