Every housewife has easy recipes for dishes in her arsenal with which she can welcome guests or pamper her household. Whole baked chicken also falls into this category. Cooking process meat dish simple, but at the same time it turns out very tasty and looks festive.

How to cook a whole chicken in the oven

To roast a whole bird, it is better to use a frozen or chilled carcass. In this case, you first need to gut it, cut off the tail, and remove the remaining feathers. How to fry a whole chicken in the oven? It is important to choose the appropriate marinade, which will determine the taste of the future dish. The juiciness and aroma of the chicken depends on the correctly selected sauce, so you should approach the process of preparing it responsibly. It is better to marinate the meat for as long as possible - this way it will be saturated with seasonings and absorb more juice.

Whole oven chicken recipes

There are many options for baking chicken: in foil, in a sleeve, in a roasting pan, on a baking sheet or in a heat-resistant glass form. Each recipe has its own characteristics and tricks. So, if in foil or a sleeve the dish turns out to be very juicy by itself, then when baking meat in a ceramic or cast iron dish, the chicken should be periodically watered with the flowing juice, otherwise it will dry out. Below are suggested different variants preparations delicious chicken in the oven.

With potato

The recipe below for whole chicken in the oven with potatoes allows you to prepare a very tasty, aromatic and simple dish that will diversify your usual menu. The side dish will be potatoes, which should first be half cooked. By placing the potatoes on a baking sheet under the meat, you will not only make them more tasty (the meat juices will flow down and make the side dish more flavorful), but you will also save a lot of time. How to cook a whole chicken in the oven?

Ingredients:

• potatoes – 0.7 kg;
• rosemary sprigs – 5 pcs.;
• chicken carcass – 2 kg;
• garlic cloves – 3 pcs.;
• spices;
• French mustard – 1 tbsp. l.;
• liquid honey – 1 tbsp. l.

Cooking method:

1. Cut the peeled potatoes into slices and boil until half cooked.
2. Mix mustard with honey, spices, salt. The prepared chicken carcass must be marinated in the resulting mixture, leaving for at least 15 minutes.
3. Place the potatoes on a greased baking sheet/casserole dish. Pour it with sauce made from crushed garlic, butter, and spices.
4. Place marinated chicken on top.
5. Bake the dish for 1.5 hours at 180 degrees.
6. Boil the remaining honey-mustard marinade, wait until it thickens, then remove from heat, pour into a gravy boat and serve along with the meat. When serving, place sprigs on the hot bird.

Stuffed

The whole baked chicken recipe can be classified as a holiday recipe, since the dish is not only tasty, but also very beautiful. When baked, the meat is covered with a golden brown crust and is imbued with the flavors of the cooked minced meat. The filling can be various products, including vegetables, fruits, and berries. The recipe below involves using rice with fried mushrooms. How to cook whole stuffed chicken in the oven?

Ingredients:

• chicken carcass – up to 2.5 kg;
• seasonings;
• boiled rice– 100 g;
• garlic cloves – 5 pcs.;
• fresh champignons– 0.4 kg;
• onions – 2 pcs.

Cooking method:

1. In the evening, defrost the bird, wash it, dry it, remove excess parts.
2. Mix your favorite seasonings and salt. Rub the resulting mixture onto the chicken on all sides and place it in the refrigerator.
3. The next day, peel the champignons and cut them into small pieces.
4. Chop the onion into cubes and press the garlic.
5. Fry the onion until transparent, then add garlic and mushrooms. Stir the ingredients constantly until the mushrooms are cooked.
6. Mix fried foods with boiled rice and add spices.
7. Remove the carcass from the refrigerator. When will she acquire room temperature, you can start stuffing it with the prepared filling.
8. To prevent the filling from spilling out, pull the skin along the edges of the hole with your fingers and secure it with toothpicks.
9. Place the chicken in the oven, heated to 180 degrees, for one and a half to two hours. After turning off the oven, let the meat brew for 15 minutes in the cooling oven, then serve.

With a crispy crust

The dish is prepared very simply, so even an inexperienced housewife can handle it. The recipe for whole chicken in the oven with crust is a real find for those who have guests on the way, and there is no suitable treat in the house, since it does not involve the use large quantity ingredients. To make the chicken aromatic and as juicy as possible, it is better to marinate it in advance, leaving it for a couple of hours. At the same time, if the sauce does not completely cover the carcass, it should be turned over periodically.

Ingredients:

• paprika, pepper, salt;
• chicken carcass – 1.5 kg;
• dry basil – 1 tsp;
• garlic cloves – 4 pcs.;
• sunflower oil– 2 tbsp. l.

Cooking method:

1. First they cook. To do this, basil, pepper, salt, paprika are mixed with vegetable oil. The resulting sauce is used to lubricate the meat outside and inside.
2. The baking dish is treated with sunflower oil, after which the chicken carcass is placed on it, breast side down. The chicken stands in this position for an hour.
3. Afterwards, the oven should be heated to 180 degrees and the bird should be baked for at least an hour until a beautiful golden crust appears on it.

Grill

In this way, you can cook not only a whole chicken, but also any individual parts of it - thighs, drumsticks, breast, wings. However, it is worth considering that small pieces of meat cook faster than a whole bird, so their cooking time should be reduced by about half. The longer the chicken is marinated, the softer the dish will be. Below we describe in detail and with photos how to cook a whole chicken on a spit in the oven.

Ingredients:

• dried garlic– 1 tsp;
• ground chili – 1 tbsp. l.;
• other spices to choose from;
• mayonnaise – 3 tbsp. l.;
• chicken carcass without entrails – 1.5 kg;
• Garam Masala – 1 tsp;
• lime juice – 2 tbsp. l.;
• vegetable oil– 1 tbsp. l.

Cooking method:

1. Trim the skin off the chicken, rinse the carcass, and dry it with a paper towel.
2. Place the whole bird in a deep bowl and make cross-shaped cuts on it.
3. Add salt, other spices, lime juice, and vegetable oil to this. Thoroughly mix the ingredients with the meat, rubbing the mixture into the surface of the carcass and lubricating it inside.
4. Transfer chicken to a clean bowl, cover cling film, refrigerate for 12 hours or even a day.
5. Preheat the oven to 250 degrees. Place the chicken on the spit, making sure it fits snugly and doesn't slide off.
6. Place a tray at the bottom of the oven where the fat will drip.
7. Bake the dish for half an hour, then check the readiness of the chicken by piercing it with a knife: if the meat inside is light in color and releases clear juice, it is ready. Turn off the oven, after 5 minutes you can remove the bird and serve.

Up your sleeve

The meat is baked in own juice, so it turns out not only tasty, but also healthy. To add originality to the dish, you can place apple or orange slices inside the carcass, thanks to which the chicken will be saturated with fruity aromas and covered with a beautiful crust. To speed up the cooking process, choose a small boiler carcass weighing up to 1.5 kg. How to bake a whole chicken in the oven in a sleeve?

Ingredients:

• mayonnaise/sour cream – 3 tbsp. l.;
• a small boiler carcass;
• vegetable oil;
• seasonings

Cooking method:

1. Rub the prepared chicken with spices, salt inside and out, then coat the carcass with mayonnaise.
2. Place the bird on a baking sheet and bake for at least 40 minutes at 200 degrees oven. 10 minutes before the end of cooking, tear the sleeve at the top so that the chicken gets a crispy crust.

In foil

This is one of the simplest and at the same time delicious recipes cooking baked chicken. This dish can be used to diversify everyday dinners or prepare it for special occasions. festive feast. The main advantage of baking poultry in foil is its uniform baking inside and out, resulting in very juicy, tasty meat with an appetizing golden crust. Below we describe in detail and with photos how to bake a whole chicken in the oven in foil.

Ingredients:

• curry powder, paprika - 1 tsp each;
• chicken carcass – 1.5 kg;
• mayonnaise/low-fat sour cream – 4 tbsp. l.;
• garlic cloves – 3 pcs.

Cooking method:

1. Press two cloves of garlic through a press, combine the pulp with seasonings, and rub the inside of the chicken with the mixture.
2. Press the remaining garlic clove separately and mix with mayonnaise. Rub the sauce over the chicken, wrap it in foil and place in a preheated oven (optimal temperature is 200 degrees).
3. Cook a whole bird for at least 40 minutes. Then unfold the foil and bake the meat for another 10 minutes to form a golden brown crust.

With apples

The easiest way to guarantee juicy, evenly cooked meat is to cook it in a sleeve. Thanks to this method, the chicken turns out very tasty, tender, soft. The recipe for chicken with apples in the oven entirely involves the use of sweet and sour varieties of fruit. In this case, it is worth marinating the carcass in a spicy sauce in advance. How to roast a whole chicken in the oven?

Ingredients:

• large onion;
• whole chicken carcass;
• medium-sized apples – 4 pcs.;
• seasonings

Cooking method:

1. First you need to prepare the chicken by washing it and removing any excess parts. Afterwards it is rubbed with spices.
2. Separately, cut the peeled apples.
3. After apple slices together with chopped onion rings, they are placed inside the carcass.
4. Chicken legs are tied with thread, the bird is placed on an oiled baking sheet/mould. To achieve maximum juiciness of the meat, it should be cooked in a roasting bag.
5. You need to bake the chicken at 180 degrees for 2 hours. If you cook meat without a sleeve, you should baste it with fat every 20 minutes.

With rice

Rice, like chicken, has a neutral, weakly expressed taste, however, in tandem and with the right spices, these products receive a rich aroma and taste. If you want to bake a whole bird, it is better to choose a young, broiler, moderately fatty chicken, then the meat will be soft and juicy. How to prepare delicious chicken with rice in the oven whole?

Ingredients:

• olive oil – 5 tbsp. l.;
• whole chicken – 1 pc.;
• garlic cloves – 5 pcs.;
• turmeric, basil, black pepper, other seasonings;
• soy sauce – 2 tbsp. l.;
• rice - ½ tbsp.

Cooking method:

1. You need to boil the rice in advance.
2. Finely chop the garlic, mix with soy sauce, seasonings, oil.
3. Lubricate the chicken with the prepared liquid not only outside, but also inside.
4. Place the carcass on a baking sheet, fill it with boiled rice. Seal the hole through which you stuffed the chicken with toothpicks.
5. Cover the bird with foil and bake the dish for half an hour at 180 degrees in the oven.
6. Then remove the foil, pour the juice over the meat and leave to bake for another 10 minutes.

On the bottle

Housewives decide to bake or fry a whole chicken mainly on holidays, however, you can pamper your family with such a tasty and easy-to-prepare dish for no reason. The whole bottle chicken recipe in the oven does not require a large number of ingredients and does not require any effort from the cook: you just need to put the meat in the oven and turn off the oven after a certain time. You should combine baked chicken with potatoes or fresh vegetable salad.

Ingredients:

• Italian herbs – 3 tsp;
• lemon slices – 2 pcs.;
• salt;
• chicken carcass – 1 kg.

Cooking method:

1. Coat the bird inside and outside with herbs and salt. Hide the wings in pockets, which can be made by slightly cutting the skin on the sides of the breast.
2. Glass bottle fill 2/3 with water, place lemon slices and a small amount of Italian herbs there.
3. Place the carcass on the bottle and bake for an hour at 200 degrees.
4. To check if the bird is done, prick it with a toothpick or fork: if the liquid that comes out is clear, the meat is ready.

On the salt

Chicken baked on a bed of salt acquires a perfect crispy crust, and the meat underneath is very tender, juicy, aromatic, and moderately salty. This dish will decorate any table and does not require any serious effort from the hostess: you just need to place a whole lemon inside the carcass and sprinkle the bird with your favorite seasonings. Chicken in the oven does not burn with salt, it cooks evenly and is not at all greasy. How to prepare the dish?

Ingredients:

• Italian herbs – 1 tsp;
• lemon;
• coarse table salt – 500 g;
• chicken carcass – up to 1.5 kg.

Cooking method:

1. Spread a thick layer of salt (at least 1 cm) on the surface of the baking sheet.
2. Place the washed, spiced poultry on it, inside which place a whole lemon doused with boiling water.
3. Tie chicken legs thread, insert the wings into the pockets made with a knife on the breast.
4. Send the dish to bake at 190 degrees for an hour. When the juice flowing from inside the meat becomes clear, the oven can be turned off.

With vegetables

Ingredients:

• cold water – 1 tbsp.;
• chicken – up to 2 kg;
• salt – 100 g;
• large carrots;
• potatoes – 6 pcs.;
• onions – 4 pcs.;
• 1st grade sugar – 130 g;
• coriander, black pepper – ½ tsp each;
• fresh greens;
• garlic cloves – 4 pcs.;
• olive oil – 4 tbsp. l.;
• white wine – 100 ml;
• curry – 2 tsp.

Cooking method:

1. Carefully cut the joints at the legs, cut the breast.
2. Pour a liter of water into the pan, add salt and sugar. Keep the carcass in this liquid for at least 1 hour, covering the container with a lid.
3. Chop the peeled potatoes into cubes and cut the carrots into strips.
4. Boil the vegetables until half cooked.
5. Remove the skins from the onion and divide each head into 6 slices. Heat the oil, fry the vegetable in it on all sides, add the garlic cut into slices.
6. After a minute, remove the pan from the heat. Empty it, wash and dry it. Pour sugar here, heat it for a minute, mix with half the prepared wine. When the drink begins to evaporate, pour in the rest of the wine.
7. Grease a heatproof pan olive oil. Place the potatoes and carrots here, sprinkle them with seasonings, then add the fried onions and garlic.
8. Remove the bird from the marinade and pat dry with a paper towel. Rub the meat with spices and olive oil inside and out.
9. The greens should be placed on top of the chicken, after which the oven should be preheated to 200 degrees and the whole carcass should be sent there with the vegetables.
10. After 1.5 hours, the dish can be served.

With mushrooms

This dish can be served without a side dish, as it turns out to be very satisfying and nutritious. Many products are suitable for stuffing poultry, including apples, rice, buckwheat, and prunes. Oven chicken with mushrooms is a favorite due to its delicate taste and appetizing aroma. It is better to choose champignons from greenhouses and small size, and there is no need to cut them. How to bake a whole chicken in the oven?

Ingredients:

• vegetable oil – 2 tbsp. l.;
• garlic cloves – 3 pcs.;
• butter – 70 g;
• fresh champignons – 300 g;
• chicken carcass – 2 kg;
• red, black pepper, paprika - 1 tsp each;
• large onion.

Cooking method:

1. Wash the carcass and dry it paper towel, rub with ground spices and salt.
2. Using a brush, brush the chicken with vegetable oil, place crushed garlic cloves on its surface, and leave 1 clove untouched for the filling.
3. Wrap the meat in cling film and put it in the refrigerator to marinate for an hour.
4. Soak the mushrooms for a few minutes in cold water. Then rinse them under running water, removing any remaining soil.
5. Transfer the champignons to a preheated frying pan/saucepan. Dry them for 5 minutes. Add finely chopped garlic, onion, spices to the mushrooms, butter. Simmer the ingredients for 5 minutes over medium heat.
6. Stuff the chicken with the prepared, cooled mushroom filling, close the hole by securing its edges with toothpicks.
7. Wrap the stuffed carcass tightly in foil, place on a baking sheet, and bake at 220 degrees. After an hour, reduce the heat and bake the meat for another 10 minutes, unwrapping the wrapper. This will give the crust a nice golden brown color.

Video

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!

In order to feed a company of 3-5 people, a one and a half kilogram carcass is enough. Of course, choose chilled. By the way, it should always be in the refrigerator in reserve. You can put the chicken in the oven directly on a baking sheet, but keep in mind that it will bake much better in a cast iron or ceramic dish, and you will get crispy chicken. In glass or metal dishes, there is a greater chance that the chicken will burn and the crust will turn out more black than golden.

The standard baking temperature is 180 degrees. An hour is enough: during this time you will tell each other about new products in cosmetics stores, show off a new handbag from a sale and tease your guests with a delicious aroma from the kitchen.

How to make crispy chicken

There are several recipes, but speed and accurate results are important to you: guests (and maybe your future mother-in-law) are in love with your culinary skills. The simplest thing is to cut the chicken carcass in half along the breastbone and generously rub it inside and outside with black pepper. Place salt - regular or sea salt - on the bottom of the baking dish so that you get a thick, even layer. Thanks to the salt, the meat will be perfectly baked, and you will get what you want - a golden glossy shine and amazing taste chickens! Then place the grated carcass on its back on the salt layer. In an hour the chicken is ready! If you have a grill function, turn it on 10 minutes before the chicken is ready: this way the crust will be perfect.

Crispy Grilled Chicken Recipe

To ensure a truly crispy crust, there is one secret: the chicken should not come into contact with the fat leaking from it. The best way to avoid this is to place it in the oven on the grill rack. We lightly wipe the washed carcass with a paper towel, also cut the breast in half and grease it with salt and pepper outside and inside. Now grease the top with vegetable oil and place it on a wire rack in a preheated cabinet!

Let the chicken simmer there at a temperature of 240 degrees for 20 minutes, and then reduce the heat to 180 degrees and leave for another hour.

Secret ingredients for the marinade

To give the chicken a special piquancy, you can rub it with sour cream or honey. These are the simplest and quick ways. But if you have time, you can prepare a full marinade for chicken with a crispy crust. Melt 30 g of butter over the fire, mix it with half a spoon of salt, red and black pepper to taste, crush two cloves of garlic. Spread the chicken with this mixture and place in the oven for half an hour, turning the lever to 170 degrees. Then take out the chicken and pour it with a mixture of melted honey (4 tablespoons is enough) with lemon juice (2 tablespoons), and let it cook for another 45 minutes. You can water it with this mixture several times during baking. Always test for doneness by piercing the chicken with a fork. If liquid appears, then you need to wait another 10 minutes, and then you will definitely get chicken with a crispy crust! And while it’s baking, take care of the side dish: stewed vegetables or a vitamin salad - that’s it!

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 tbsp. honey; - 2 tbsp. lemon juice; - vegetable oil.

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

Heat the honey a little until it becomes liquid and pour lemon juice into it. Remove the chicken from the oven and pour this mixture over it. Cook the dish for another 45 minutes at the same temperature, basting every 15 minutes with the resulting juice mixed with honey-lemon sauce.

To check the chicken is done, pierce the chicken with a fork. If pink liquid appears at the puncture site, then place the baking sheet in the oven for another 5-10 minutes. Place the baked chicken on a wide plate and serve with green salad and your favorite side dish.

The bird's legs can be decorated with elegant lanterns to give it a festive look. To do this, roll 2 paper rectangles 6x10 cm into tubes, fasten them with narrow tape and cut them lengthwise to the middle in small strips

Chicken baked with vegetables

Ingredients: - 1 medium chicken; - 500 g potatoes; - 250 g 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; - 2 tbsp. vegetable oil; - 0.5 tbsp. water.

Wash the chicken, dry it and cut it lengthwise into two parts. 1 tsp without a hill of salt and both peppers, combine 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 in a separate bowl plain water and vegetable oil, add crushed garlic. Squeeze the juice from two lemons into it, remove the seeds and mix the entire liquid mass thoroughly until smooth. Pour it over the carcass halves for 30–40 minutes.

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

The use of foil contributes to the stewing effect, the bird is well baked and turns out especially tender and juicy, because all the moisture remains inside

After the specified time has passed, remove the bird and remove the foil. Then return the pan to the oven for 10 minutes to brown the chicken. Reduce the temperature to zero and leave the pan in the oven for another 15 minutes. Serve the finished dish on a large platter or place portions on plates. You can sprinkle it with chopped fresh dill or parsley, but this should be done immediately before serving so that wilted greens do not spoil all the beauty.

Fragrant chicken baked in a sleeve with fruit

Ingredients: - 1 chicken; - 1 tsp. Russian mustard; - 1 tsp. salt (without a slide); - a pinch of ground black pepper; - 2 sweet and sour apples; - 1 orange; - 30 g walnut kernels; - 2 tbsp. honey

Rinse and dry the bird carcass. Mix mustard, salt and pepper and rub the mixture on all sides of the chicken. Cut the apples in half, remove the core, cut into slices along with the orange. Do not remove the peel, otherwise the fruit will lose its shape during baking and turn into mush. Walnuts crush well and add to them. Melt the honey and add it to the filling. Stuff the chicken tightly and sew the hole shut with thread. Preheat the oven to 180°C.

Place the bird in the roasting sleeve, close it with the attached clip or tuck the end under the carcass. Place the package on a baking sheet so that the chicken back is facing up, and pierce the plastic with a fork in several places. Bake the dish for 50 minutes, then remove and carefully tear off the sleeve. Pour the resulting juice mixed with the drained honey over the chicken and place it back in the oven, uncovered, for 15 minutes until golden brown.

Remove the chicken, remove the strings and remove the baked fruit. Place them on a large plate and place the carcass on top. It goes well with a side dish of fluffy rice. Baking chicken with fruit gives it a special delicate taste and unique aroma. In addition, thanks to this filling chicken breast It turns out very juicy, and the white meat literally melts in your mouth.

But also for its delicious crispy crust. However, not everyone can make it in a conventional oven. Although in fact it is quite simple, you just need to know some tricks.

And today the site will tell you how to cook chicken with an appetizing crust, without using any special miracles of modern technology.

Grilled chicken on the grill

In order for the chicken crust to crisp up, the carcass does not need to be placed on a baking sheet - the less it comes into contact with the fat flowing out of it, the better the result. Try cooking a bird according to our recipe and you will see that grilling in the oven is not the most important thing.

Ingredients:

• Chicken – 1 pc. (carcass 1.7-2 kg),
• Vegetable oil – 2-3 teaspoons,
• Garlic – 4-6 cloves,
• Salt, ground black pepper - to taste.

Ingredients:

• Chicken – 1 pc. (carcass no more than 1.5 kg),
• Garlic – 5 cloves,
• Mayonnaise – 2-3 tbsp. spoons,
• Salt, coarse black pepper - to taste,
• Mixture of dry herbs (oregano, marjoram, thyme, dill) - 3 teaspoons,
• Red wine (any except Isabella) – 100 ml,
• Glass beer bottle with a capacity of 0.5 liters – 1 pc.

Preparation:

Mix the garlic passed through a press, 2 teaspoons of dry herbs and mayonnaise, thoroughly rub the chicken with this mixture. Place it in a tight bag, tie it and put it in the refrigerator for 3-4 hours. You can use a special marinating bowl.

Pour 1 teaspoon of dry herbs into a beer bottle that has been thoroughly washed of labels and pour wine, shake to mix everything and add warm water so that the liquid occupies 3/4 of the volume. Remove the chicken from the bag, wrap the carcass in foil so that the bottom hole on the bird remains uncovered, and place it on the bottle.

Place a baking sheet with a small amount of water poured into it at the very bottom of the oven, place a bottle of chicken on it, and only then turn on the oven at 220 degrees.

Cook the bird for an hour, then remove it, quickly but carefully remove the foil and put the carcass back, reducing the temperature to 200 degrees. Bake until a dark golden crust forms.

Advice from the site: Instead of wine and water to fill the bottle, you can use dark beer or just regular warm water in the same proportion. However, you still need to put spices in the liquid.

In addition, the chicken can be baked without foil; in this case, tie its legs and wings with kitchen twine or cotton thread white and before putting it in the oven, remove the marinade from it with a napkin, otherwise it will burn. And it is better to increase the marinating time to 6-8 hours.

If you do not use foil, then cook the chicken for 20 minutes at 220 degrees, then reduce the heat to 200 and bake for another 45-50 minutes.

Grilled chicken on a spit

Chicken with crispy crust in the oven

If you do have a grill and spit in your oven, this will make it much easier to cook chicken with a delicious crispy crust. However, there are also little secrets here.

Ingredients:

• Chicken – 1 pc. (carcass 1.5-1.7 kg),
• Water – 4 tbsp. spoons,
• Sugar – 2 tbsp. spoons,
• Salt, ground black pepper (or chicken seasoning) - to taste.

Preparation:

Wash the chicken, pat dry with a paper towel and rub in salt and pepper or seasoning. Wrap it in foil and put it in the refrigerator for several hours, or better yet overnight - the more the carcass is marinated, the tastier it will be.

Then remove the bird and remove the foil. IN warm water dissolve the sugar and thoroughly rub the chicken with this syrup. Thread it onto a skewer, fasten it, tie its legs and wings with kitchen twine (or regular white cotton thread). This is necessary so that these parts do not get burned.

Place the spit in the oven, place a baking tray under it to catch the fat with water poured into it. Turn on the “grill” and “spit” modes, bake the chicken for 1 hour 10 minutes, then pierce it with a knife - if light juice comes out, then it is ready. If the crust is not quite golden and crispy (this happens when you cook defrosted chicken), increase the cooking time.

Advice from the site: Serve the grilled chicken immediately and do not cover it with anything, otherwise the crust will soften and your efforts will be in vain.

Options for marinades and coatings for grilled chicken

We have suggested the technical methods for preparing grilled chicken - these are a grill, a bottle and a spit. Now let's talk about marinade options, which also help to get an appetizing crispy crust. The amount of ingredients and baking time in these recipes are indicated for a chicken weighing about 1.5 kg.

Mustard-honey coating

Chicken with crispy crust in the oven

Ingredients:

• Liquid honey – 50 ml,
• Mustard “Russian” – 3 heaped teaspoons,
• Salt, ground black pepper - to taste,
• Vegetable oil – 3 teaspoons.

Preparation:

Wash the chicken, mix mustard, vegetable oil, salt and pepper in a bowl. Rub the carcass with this mixture and leave it for 3-4 hours in a container with a lid. You can marinate longer; in this case, immediately put it in the refrigerator.

Cook the chicken in the oven (on a wire rack, on a bottle or on a spit) for 40 minutes (at a temperature of first 230 and then 200 degrees), then remove and coat the carcass on all sides with liquid honey. Bake until golden brown.

Oil coating with herbs

Chicken with crispy crust in the oven

Ingredients:

• Olive oil – 2 tbsp. spoons,
• Dried parsley - 0.5 teaspoons,
• Dried marjoram – 0.5 teaspoons,
• Dried thyme – 0.5 teaspoon,
• Ground sweet red pepper – 1 teaspoon,
• Nutmeg - on the tip of a knife,
• Salt - to taste.

Preparation:

Rub the chicken with salt and spread olive oil, then thoroughly rub ground red pepper and nutmeg into the carcass, sprinkle it with parsley, thyme and marjoram, pat so that they stick.

Let stand for 5-10 minutes so that the dry herbs are saturated with oil, and bake the bird using any of the methods listed above, but best of all, on a bottle under foil (40 minutes in foil, then until a crust forms). Cooking time on the spit and on the grill is 50-55 minutes. The temperature depends on the cooking method and is indicated in the basic recipes.