Very tasty chicken with potatoes in the oven. Baked chicken with potatoes

Bake a whole chicken with potatoes in the oven at a temperature of 180-200 degrees.

Bake chicken pieces (legs, thighs, fillets) with potatoes at 180 degrees.

How to bake chicken legs with potatoes

Chicken - 5 legs
Potatoes - 1 kilogram
Lemon juice - from half a lemon
Onions - 2 medium heads
Sour cream - 300 grams
Cheese - 100 grams
Garlic - 3 cloves
Vegetable oil - 3 tablespoons
Salt and pepper - to taste

Food preparation
1. Wash and dry the legs, rub with salt and pepper, pour over lemon juice and sunflower oil, cover and leave for half an hour.
2. Wash and peel the potatoes, cut into slices, place on a baking sheet greased with vegetable oil, add salt and pepper.
3. Grate the cheese on a coarse grater, peel and finely chop the garlic, mix the cheese and garlic with sour cream.
4. Place chicken legs on top of potatoes.
5. Peel the onion, cut into rings and place on top of the chicken.
6. Cover the chicken and potatoes with sour cream and garlic sauce.

How to bake chicken legs with potatoes in the oven
1. Heat the oven to 180 degrees for 10 minutes.
2. Place the baking sheet with the legs and potatoes on the middle level of the oven.
3. Bake for 1 hour.

Chicken legs with potatoes in a slow cooker
1. Place chicken legs in a multicooker pan.
2. Cut the potatoes into slices or circles and place in a slow cooker.
3. Sprinkle with chopped onion, garlic, salt, pepper and cheese.
4. Pour in sour cream, mix the products.
5. Set the multicooker to the “Pilaf” mode and bake the chicken legs with potatoes for 1 hour.

How to bake chicken legs with potatoes in an air fryer
1. Preheat the air fryer to 260 degrees for 10 minutes.
2. Mix sour cream with salt and spices, chopped garlic, finely chopped onion and cheese.
3. Dip whole potatoes (do not cut them) into the sauce and place on the bottom rack of the air fryer.
4. Coat the legs with sauce and place on the middle rack of the air fryer so that the bones are connected to the center.
5. Bake the chicken legs with potatoes for 45 minutes at medium fan speed.

How to bake a whole chicken with potatoes

Ingredients for whole chicken with potatoes
Whole chicken - 1.5-2 kilograms
Potatoes - 1 kilogram
Sour cream - 300 grams
Garlic - 4 cloves
Khmeli-suneli - 2 tablespoons
Salt and pepper - to taste
Vegetable oil (sunflower, corn or olive) - 5 tablespoons

Food preparation
1. Mix seasonings and salt.
2. Wash the chicken, dry it with a towel, rub the outside and inside with seasonings, salt and 3 tablespoons of vegetable oil; Place in a bowl, cover and place in the refrigerator for half an hour.
3. Peel the potatoes, cut into slices and salt.
4. Peel and chop the garlic, mix with sour cream.
5. Stir potatoes into the sour cream and garlic mixture.

How to bake a whole chicken with potatoes in the sleeve
1. Place the whole chicken in a baking sleeve, distribute the potatoes around it, and wrap the sleeve.
2. Preheat the oven to 180 degrees.
3. Place the chicken with potatoes in the sleeve on a baking sheet, place the baking sheet on the middle level of the oven.
4. Bake chicken and potatoes for 1.5 hours.

How to bake a whole chicken with potatoes in a slow cooker
1. Pour 2 tablespoons of vegetable oil into the multicooker bowl and spread over the bottom and sides.
Place the pre-marinated chicken in a multicooker container.
2. Place potatoes next to and on top.
3. Set the multicooker to the “Baking” mode.
4. Bake chicken and potatoes for 30 minutes.
5. Then turn the chicken over, placing it on top of the potatoes.
6. Bake the chicken and potatoes for another half hour.

How to bake a whole chicken with potatoes in an air fryer
1. Preheat the air fryer to 205 degrees.
2. Coat the chicken and potatoes with sauce and place on the bottom rack of the air fryer.
3. Bake the chicken and potatoes at high air speed for half an hour, then add the potatoes and bake the chicken, covered with foil, for another 30 minutes at 180 degrees.

Potatoes and chicken are simple foods that can be included in your daily diet. However, if you know how to deliciously cook chicken and potatoes in the oven, you won’t be ashamed to serve them at the holiday table. There are a lot of options for baking chicken with potatoes: according to some recipes, both chicken and potatoes are baked whole, according to others, one of them or both products are chopped. However, the principles of preparing delicious chicken and potato dishes in the oven are almost identical.

Cooking features

Chicken baked in the oven with potatoes is one of the simplest dishes; even an inexperienced cook can prepare it. However, knowing some secrets will allow you to turn this everyday dish into a culinary masterpiece.

• The meat of adult laying hens is not suitable for baking: it will be tough and dry, and it needs to be cooked for a very long time. It is better to take a mature chicken carcass. Its weight usually ranges from 1.4 to 1.6 kg.
• Frozen chickens are less suitable for baking in the oven than chilled ones, and especially steamed ones. If you want to cook frozen chicken, you need to defrost it slowly, and then you need to marinate it for several hours. However, the marinade will not spoil meat that has not been frozen.
• Potatoes don't cook as quickly as most other vegetables. Therefore, only young potatoes can be baked whole. Old potatoes must be cut into slices, slices or cubes. If potatoes are used as minced meat, they will first have to be boiled until half cooked.
• If you want the shape of the potato wedges to be preserved and the chicken not to mix with the vegetables, then you can use the following method: place the vegetables on a baking sheet lined with parchment, place a wire rack over it, on which chicken thighs, drumsticks and wings are placed - when baking, the chicken fat will drain on vegetables, they will be saturated with the aroma of chicken and brown well.
• Chicken breast is considered not the most suitable for baking with potatoes, since it contains practically no fat and makes the dish not juicy enough. However, the ban on using breast meat is automatically lifted if a rich sauce based on sour cream or mayonnaise is used.

When baking chicken with potatoes, you add not only sauce, but also various spices, other vegetables, mushrooms and even fruits. The method of preparation may also depend on the composition, although it won’t hurt to take the principles outlined as a basis in any case.

Chicken baked with new potatoes

• chicken (whole) – 1.5 kg;
• garlic – 4 cloves;
• young potatoes – 1 kg;
• mayonnaise – 50 ml;
• dried basil – 5 g;
• marjoram – 5 g;
• pepper, salt - to taste.

Cooking method:

• Wash and dry the chicken carcass with a napkin.
• Mix salt with pepper and herbs. Rub this mixture over the chicken inside and out.
• Cut the garlic cloves in half or into 3 parts and stuff them into the chicken carcass.
• Coat the chicken with mayonnaise.
• Place foil on a baking sheet and place chicken in the center.
• Wash the potatoes, peel them, cut each one in half or into quarters. If the potatoes are very small, then you don’t need to peel or cut them.
• Place potato chunks or whole potatoes around the chicken.
• Preheat the oven.
• Cover the baking sheet with foil and place in the oven. Bake for an hour.
• Remove the foil and cook the dish in the oven for another half hour.

Before serving, it is advisable to cut the chicken into portions. It should be served with baked potatoes. Almost any sour cream-based sauce is suitable as an addition.

Chicken stuffed with potatoes

• chicken – 1.5 kg;
• potatoes – 0.5 kg;
• soy sauce – 50 ml;
• honey – 35 g;
• mustard (sauce) – 20 ml;
• paprika – 5 g;
• garlic – 3 cloves;
• salt - to taste;
• vegetable oil – 50 ml;
• apple cider vinegar – 50 ml.

Cooking method:

• Prepare the carcass by washing it well and pat dry with a towel.
• Melt the honey, combine it with mustard, chopped garlic and soy sauce. Add half the paprika, a little salt. If desired, you can add finely chopped parsley, cilantro, basil, and celery.
• Coat the chicken thoroughly with the resulting sauce and leave it in a cool place for an hour.
• Wash the potatoes. Boil without peeling until half cooked. Peel, cut into cubes or bars.
• Mix oil and vinegar, add salt, add remaining paprika, stir. Pour the mixture over the potatoes and leave them to marinate for at least 40 minutes.
• Stuff the chicken with pickled potatoes.
• Wrap the chicken in foil and place in the pan. Place in the oven for an hour. Set the temperature regulator to 180 degrees.
• Carefully remove the foil. Return the pan with the chicken to the oven and bake it for the same amount of time.

The dish prepared according to this recipe has a unique taste. It is better to serve it whole so that guests can appreciate it not only in taste, but also in appearance. And it looks very appetizing.

Chicken breasts with potatoes and vegetables

• chicken breasts (on the bone) – 0.8–1 kg;
• young potatoes – 0.5 kg;
• onion – 100 g;
• carrots – 100 g;
• zucchini – 0.2 kg;
• tomatoes – 0.2 kg;
• vegetable oil – 30 ml;
• garlic – 2 cloves;
• parsley – 20 g;
• dill greens – 20 g;
• sour cream – 0.2 l;
• salt, spices - to taste.

Cooking method:

• Peel the potatoes. Cut into circles 1–1.5 cm thick, place on a baking sheet and place in the oven preheated to 180 degrees for 15–20 minutes.
• Wash the chicken breasts. Dry them with a towel. Make deep longitudinal cuts on both sides of each breast.
• Chop the greens, pass the garlic through a press, mix them with sour cream, salt and spices.
• Rub the breasts with the salt and pepper mixture.
• Place half of the sour cream in the “pockets” in the breasts.
• Secure the cut areas with toothpicks.
• Wash and peel the remaining vegetables. Young zucchini does not need to be peeled.
• Cut tomatoes and zucchini into circles 1 cm thick, carrots - twice as thin. Cut the onion into half rings.
• Grease a baking dish and place potatoes, onions, carrots, zucchini, and tomatoes in it in layers. Grease everything with the remaining sour cream.
• Place the breasts on top of the vegetables. Place in an oven preheated to 180 degrees. Bake for 40 minutes. If your oven has top and bottom heating functions, then first turn on the bottom heat for 25 minutes, then turn on the top heat.

This dish is low in calories, so it will appeal to those who are fans of a healthy diet.

Chicken with potatoes and champignons in the oven

• chicken meat – 1 kg;
• champignons – 0.8 kg;
• potatoes – 1 kg;
• sour cream – 150 ml;
• cheese – 100 g;
• salt, pepper - to taste;
• vegetable oil - as much as needed to grease the mold.

Cooking method:

• Peel the potatoes and cut into thin slices.
• Grease a glass or ceramic dish with oil and place the potatoes in it.
• Wash the chicken carcass, dry it, divide it into pieces and use a knife to separate the meat from the bones. Cut the meat into small pieces of arbitrary shape. If desired, you can use chicken fillet - it will be easier to cut. Lightly pound the chicken meat.
• Salt and pepper the potatoes. Place chicken meat on it. It also needs to be salted and peppered.
• Wash the champignons. Trying to keep them in water as little as possible, as they absorb moisture well. Wipe each mushroom with a napkin. Cut the mushrooms into thin slices. Cover the chicken with them.
• Finely grate the cheese and mix it with sour cream. Cover the mushrooms with this mixture.
• Turn on the oven and wait until the temperature reaches 180–200 degrees.
• Cover the pan with a lid or foil and place in the oven. Cook for an hour.
• Remove the lid and bake for another 15-20 minutes.

This dish can also be prepared in a sleeve by placing all the ingredients in it. True, in this case it will turn out less beautiful, but if you put it on plates before serving, it will be unnoticeable. But you won’t have to add oil and washing the mold will be easier.

Now you know how easy it is to cook chicken and potatoes in the oven. Despite the ease of preparation, this dish turns out very tasty and appetizing.

Whole baked chicken with potatoes is a hearty lunch or dinner for the whole family. It turns out “two in one”: juicy meat and a nutritious side dish in the sauce. The dish is prepared in the oven, and to speed up the cooking process and more evenly roast it is advisable to use a baking sleeve. The poultry meat turns out juicy, tender, with a crispy crust. Potatoes make the dish more filling. A whole carcass looks very appetizing, so this recipe for chicken in the oven can also be useful for a holiday table. And the process of cooking chicken itself is not at all difficult. Just a few steps, an hour and a half of waiting, and the juicy dish is ready!

Chicken in mayonnaise sauce, and even with potatoes, is not the best solution for dietary nutrition. But you can afford a luxurious dinner without harming your figure. There are several secrets that will help the body digest fatty meat faster. First, add fresh herbs and vegetables. This salad reduces the overall calorie content of the dish. Secondly, drink fruit juice: orange or grapefruit. It stimulates the production of gastric juice and improves digestion. Thirdly, do not overdo it with spices, as they increase your appetite. See the recipe for whole baked chicken without mayonnaise.

It would seem that what could be easier than baking a whole chicken with potatoes? This type of meat is easier than others to make juicy and tasty; even a novice housewife can cope with this task. Before moving on to the recipe, I’ll share a few tricks to make the dish especially tasty. Many people do not like to use mayonnaise - it has received a bad reputation due to its “harmful” composition. In this case, you can coat the carcass with cream, sour cream, or simply rub it with your favorite chicken spices (curry, paprika, thyme, basil...). If mayonnaise is used, add a little salt or cook without it at all, because it is included in the sauce. If you choose sour cream or cream, then salt the sauce thoroughly.

Please note: sour cream will add a slight sourness to the meat.

We take the carcass completely defrosted. If you use chicken that is not completely thawed, it will not cook evenly. For the spices in this recipe, I suggest using curry, paprika and ground black pepper - this is a win-win option for chicken meat; this aromatic set is perfect for a vegetable bed. This express marinade will give the skin a golden hue, which will be very useful for a holiday treat.

Ingredients:

• chicken carcass weighing 2-2.5 kg;
• 1 large onion;
• 1 kg of potatoes;
• 150 g sour cream or mayonnaise;
• 1 tbsp. without a heap of ground paprika;
• 1 tsp without a slide of curry;
• salt to taste;
• ground black pepper to taste.

Recipe for whole chicken in the oven with potatoes

1. Combine mayonnaise, paprika, curry, salt (a little) and ground black pepper in a bowl.

2. Mix all the ingredients of the sauce well.

3. Coat the chicken with the mixture on all sides and leave to marinate for 20 minutes. You can do it longer if you have time: the more the meat is marinated, the juicier and softer it will be.

Which carcass should I take? Choose refrigerated rather than frozen poultry. There shouldn't be any smell. The color of fresh meat is a pleasant pink. The more family members there are, the larger the chicken should be so that there is enough for everyone. Before applying the marinade, do not forget to rinse the carcass thoroughly and dry it with paper towels to remove any moisture.

4. Meanwhile, chop the potatoes. You can cut it into large pieces; the carcass will bake for a long time, which means the potatoes will also have time to cook. Pieces that are too small may turn into puree in the oven.

5. Mix the potato wedges with the remaining sauce in the bowl.

6. Cut the onion into large half rings so that it remains juicy, like the potatoes.

7. Place the onion in a baking sleeve and transfer it to a baking sheet. A baking bag is a lifesaver for housewives: it protects food from burning and preserves its juiciness, because in the bag the meat and vegetables are cooked in their own juices. And you won’t have to wash off the burnt fat. Both the pan and the oven remain perfectly clean.

8. Next we put the potatoes into the sleeve.

9. Place marinated chicken on top of the vegetable bed.

10. Tie the bag with a clip, place the baking sheet in a heated oven and bake at 200 degrees for 1 hour - 1 hour 20 minutes, depending on the size of the carcass. Baking a whole chicken in the oven takes longer than baking it in parts. But the end result is worth the wait.

11. Remove the sleeve. The chicken turned out fried and rosy. The potatoes came out juicy, covered in sauce - simply delicious!

Chicken with potatoes in the oven is ready. Bon appetit!

Potato dishes

Cooking delicious chicken with potatoes in the oven according to a step-by-step recipe. A very easy to prepare dish that is prepared from the simplest ingredients.

4 hours

150 kcal

5/5 (2)

Today you will learn how to deliciously bake chicken and potatoes in the oven. I will show you several simple recipes for this dish, and you choose the best one for yourself, which you want to make yourself.

Kitchen appliances: baking tray or baking dish, knife and bowl.

Ingredients for baked potatoes with chicken

How to choose ingredients

• Choosing quality chicken is quite easy. First, pay attention to the surface of the skin. If it is dry, then the bird is fresh. If the skin is sticky, this is a clear sign of long-term storage. Smell can also tell a lot about meat. Fresh chicken has virtually no smell. As for the age of the bird, it can be determined by the breastbone. In a young chicken it is elastic and springy, in an old chicken it is rigid and does not bend. If you buy a bird from a store or supermarket, be aware that it may have been fed antibiotics. Poultry is raised differently. If you want to use chicken legs for this dish, remember that they will cook faster. And in general, store-bought poultry is usually softer and more tender than domestic poultry.
• Take regular, medium-sized potatoes. The main thing is that it is not lethargic or rotten. Dark spots (if they are not rotten) indicate that the potatoes were frozen. It can be eaten, but aesthetically it does not look very appetizing. Therefore, I advise removing such stains when slicing.
• Spices should be crumbly, without lumps or traces of moisture. For potatoes, I buy seasoning packets that consist of dry spices and salt (no flavor enhancers). You can purchase special seasonings “for potatoes.”

Recipe for potatoes with chicken in the oven on a baking sheet

Cooking video

This video explains in detail how to properly prepare this dish.

Chicken with potatoes in a sleeve in the oven

Cooking time: 1 hour.
Number of servings: 3-4.
Kitchen appliances: knife, sleeve and baking sheet.

Ingredients

• Large chicken legs – 2 pcs.
• Potatoes – 700 g.
• Ketchup - to taste.
• Dry spices - to taste.

• Vegetable oil - to taste.
• Garlic – 2 cloves.
• Salt - to taste.

Step by step recipe

1. Marinate the legs. To do this, you must first wash them, then cut them into two parts. Now put them in a bowl, pour ketchup, sprinkle with seasonings and salt. Stir and let stand for about 20 minutes.
2. Wash and peel the potatoes and cut them into pieces. Sprinkle it with spices, salt and vegetable oil.
3. First put the potatoes in the sleeve, then the chicken, and sprinkle grated or chopped garlic on top. We tie the sleeve and place it on a baking sheet in the oven. It needs to be heated to 180 degrees and bake the dish for 40 minutes.

Cooking video

From this video you will learn all the intricacies of cooking chicken in your sleeve.

Chicken in a pot in the oven with potatoes

Cooking time: 1 hour.
Number of servings: 6.
Kitchen appliances: knife, pots (several small or one large), bowl and cutting board.

Ingredients

• Chicken – 1 kg.
• Potatoes – 1 kg.
• Onion – 2 pcs.
• Carrots – 2 pcs.

• Mayonnaise - to taste.
• Salt - to taste.
• Bay leaf - according to the number of pots.

Recipe

Cooking video

Watch the video of this dish being prepared.

What to serve this dish with

Now you know how to properly fry chicken and potatoes in the oven. It's time to think about what to serve it with. Such a hearty and fatty dish must be served with salads. After all, it is completely self-sufficient, it contains both meat and potatoes. Now it's time to take care of the snacks. I believe that this dish should only be served with light salads dressed with olive oil. They can consist of vegetables, cheese, feta cheese, herbs and nuts. Salads with mayonnaise will be too heavy an addition to such chicken. Goes well with this dish mushrooms. Both marinated and fried.
I also recommend serving a variety of pickles. Such as cucumbers, tomatoes or cabbage.

Chicken in the oven with potatoes - recipes for whole chicken in the oven. The recipe for cooking chicken in the oven with potatoes is so simple that it can be prepared for lunch or dinner on any day, or for a holiday table. There are a huge number of ways to prepare chicken; it can be baked whole just like that, or stuffed with buckwheat or fruit; chicken baked with garlic and potatoes is also good.

For baking in the oven, you can use either the whole chicken or its individual parts - breast, legs or thighs. If the chicken is baked whole, it should be gutted, washed and dried with a paper towel. Before baking, you should salt and pepper the chicken not only on the outside, but also on the inside.

Chicken in the oven with potatoes

It’s hard to think of a simpler, but at the same time, satisfying and tasty dish - chicken with potatoes in the oven will help out in any situation; a dish prepared according to this recipe can even be served on a holiday table! Potatoes, as you know, are very filling, but chicken meat is considered a lighter product.

Therefore, here we are dealing with an optimal balance. Chicken in the oven with potatoes turns out to be quite nutritious, but the dish cannot be called heavy. However, a lot here depends on other products.

This option, described in the recipe, refers, rather, to fairly high-calorie dishes. However, it is lighter than the same version prepared, for example, with pork. So, we cook chicken with potatoes in the oven - one of the most common everyday and holiday dishes.

Ingredients:

• Chicken - 900 g (1 whole carcass or individual parts - breast, thighs, drumsticks);
• Potatoes - 600-900 g;
• Vegetable oil;
• Pepper - to taste;
• Salt - to taste.

Cooking method:

1. Cut the chicken carcass into small portions, rub with pepper and salt, add sour cream or mayonnaise, mix;
2. Peel the potatoes and cut them into slices like country-style potatoes, sprinkle with salt and pepper, pour a little vegetable oil over them, stir;
3. Place the potatoes in a baking dish or on a baking sheet, distribute the chicken pieces evenly on it;
4. Place the pan in an oven preheated to 180 degrees and bake everything until done, about 40-50 minutes;
5. Serve the oven-baked chicken with potatoes hot. Bon appetit!

You can first bake chicken pieces in the oven for half an hour, then add potatoes to the pan, mix with the fat rendered from the chicken (vegetable oil is not required in this case), then bake for another 20-30 minutes until the potatoes are ready. At the end the dish can be sprinkled with cheese.

Nowadays, many meat departments sell chickens already prepared for baking; you can use this option, or you can try baking them in a sleeve or foil - you will get tasty and juicy meat. Do you want your chicken in the oven with potatoes to bake well and turn out delicious?

Then pay special attention to choosing the appropriate recipe. Cooking delicious chicken in the oven is quite simple - the main thing is to follow the recipe and listen to the advice of more experienced housewives.

How to cook chicken in the oven

On average, baking a whole chicken in the oven takes about an hour. But even here there are some subtleties. For example: is the chicken stuffing used and, if so, what kind? Whether sauce or other liquid is added during baking. To prevent chicken and potatoes from burning in the oven, many housewives practice using foil - they cover the top of the chicken with it 10-15 minutes before the end of cooking.

It also matters whether the chicken is homemade or purchased (homemade chicken often has tougher meat). Separate chicken meat in the oven (not whole, but in pieces) will cook less. The temperature for baking chicken also depends on a number of parameters, all of which are related to the characteristics of the oven. But usually 180 degrees is chosen.

Chicken with potatoes cooked in the oven is one of the most delicious and at the same time the simplest dishes. Nutritionists also have nothing against oven-baked chicken, because chicken meat has long been recognized as a dietary product that contains easily digestible animal proteins and other beneficial substances. And finally, chicken meat is affordable for almost everyone, and dishes made from it are appropriate for both everyday and festive tables.

Whole chicken in the oven

In this article we have collected simple recipes for whole chicken baked in the oven. Chicken is a frequent guest on tables both on weekdays and at special occasions. Baking a whole chicken in the oven is a pleasure, because this dish is quite simple to prepare, but it turns out very tasty and substantial. In this article we will talk about how to bake a whole chicken in the oven.

Most often, such chicken is prepared for the holidays, because... it’s simple, convenient, quick, and turns out festive, so it’s a wonderful option for a New Year’s table or a feast on the occasion of another holiday! For whole cooking, it is better to use chilled rather than frozen carcasses, this eliminates the risk that the dish will turn out tasteless.

Of course, a whole chicken should be gutted, the bottom cut off, and cleaned of everything unnecessary, but today stores, as a rule, sell already fully prepared and cleaned carcasses. The most important thing that determines the taste of a whole chicken cooked in the oven is a good marinade. How juicy and tasty your chicken will be depends on marinating, and if this is not done correctly or not done at all, the dish may turn out to be dry and not very tasty.

It is better to marinate the chicken for several hours to a day in the refrigerator. If the marinade does not completely cover the chicken, turn it periodically. Having prepared the chicken and kept it in the marinade, you need to decide: how will you bake it? Options: in a sleeve (baking bag), in foil, in a mold or on a baking sheet.

All methods have their own characteristics. In a sleeve or foil, the chicken turns out to be very juicy; when cooking it in a mold, you need to take a mold made of cast iron or ceramics so that it heats up gradually; when cooking on a baking sheet, you should take into account that you will have to wash it later.

As a rule, every more or less experienced cook has his own favorite method of baking a whole chicken, but if you don’t have it yet, then try one of the recipes proposed below and you can decide. When baking a whole chicken in the oven, you can, of course, stuff it, but preparing stuffed chicken has its own nuances.

Ingredients:

• Chicken - 1 whole carcass (about 2 kg);
• Butter - 50 g;
• Garlic - 5-6 cloves;
• Sweet ground paprika - 1-2 tsp;
• Lemon - 1 pc.;
• Ground black or red pepper - to taste;
• Rosemary - 1 sprig;
• Salt - to taste.

Cooking method:

1. How to cook chicken in the oven, foil or sleeve? We wash the chicken carcass, then wipe it with paper napkins, removing excess moisture. Next, thoroughly rub the bird on all sides (both outside and inside) with salt, ground pepper (black or hot red), and sweet paprika. If desired, the set of spices can be supplemented or completely changed, adhering to your own preferences;
2. To make our chicken as rich as possible, we’ll complement it with a simple dressing. Wash the lemon and wipe dry. Grate the zest on a fine grater (remove only the thin yellow peel, do not touch the white part). Divide the lemon itself into 4-6 parts;
3. Mix softened butter with lemon zest, add garlic cloves passed through a press. Rub the resulting mass intensively with a spoon until it is as smooth as possible;
4. We place the previously prepared lemon segments inside the chicken carcass, and add a sprig of rosemary for additional flavor;
5. Using a spoon or knife blade, carefully lift the skin of the chicken breast. We fill the resulting “pocket” with a large part of the garlic oil, distributing it in an even layer over the entire breast;
6. Apply the remaining oil to the entire outer surface of the chicken. Thanks to the oil dressing, the chicken will turn out very tasty, with a tender breast and an appetizing golden brown crust;
7. Before sending the chicken legs to the oven, we carefully tie them with thread so that the chicken retains its shape during the baking process;
8. We send our “semi-finished product” to an oven heated to 180-200 degrees. On average, a whole chicken in the oven with potatoes is baked for an hour and a half; Cooking time greatly depends on the size of the chicken carcass and how “tanned” the crust you want to get. As a rule, a whole chicken in the oven, lying on its back, acquires a golden crust only on top. If you want to “brown” the bird on all sides, during the baking process (after 40-50 minutes) you should turn the carcass over so that the “pale” back is on top;
9. It is best to serve the chicken whole on a large plate, and cut it into portions at the table. Fresh herbs and juicy vegetables will appropriately complement the serving! Also, don’t forget about sauces: balsamic, teriyaki, or even ordinary ketchup are perfect for baked poultry. The chicken in the oven with potatoes is completely ready! Bon appetit!

This is why oven baked chicken recipes are so popular. Previously, in order to bake chicken in the oven, you had to have a certain culinary experience and dexterity. Modern housewives have a whole arsenal of different baking products at their disposal.

Today, most often for these purposes, baking dishes, baking sleeves made of polymer film, parchment and aluminum foil are used, in which meat or vegetables can be baked without oil. All these baking devices can be bought at any supermarket.

The baking sleeve looks like a piece of polyethylene or nylon, secured at the ends with heat-resistant clips during baking. When using it, chicken in the oven with potatoes is steamed with hot air that forms inside, and it turns out juicy. You can use the sleeve in both conventional ovens and microwave ovens. You can also wrap meat in foil for baking, or you can cover an oven tray with it.

It is better to use a cast iron or ceramic pan for baking chicken so that it heats up gradually and the heat is evenly distributed throughout the pan. As a rule, chicken in the oven is baked whole or in large parts in a sleeve; the middle chicken parts (legs and wings) are baked in foil; It is better to bake small pieces of chicken in a mold or pot so that they turn out juicy. Some people like to bake the chicken directly on a baking sheet, but then not only will it become dirty, but also the inside of the oven, which will add more work to the housewife in cleaning the kitchen.

Marinade for chicken in the oven

In order for chicken meat to become more tender and acquire a delicious taste and aroma, it must be marinated before cooking. A large number of different spices, herbs, sauces and fermented milk products are used for marinade. Modern cooking has several dozen different recipes for marinades. We would like to invite you to get acquainted with the five most popular methods of preparing marinades for baking chicken in the oven.

Selecting spices for pickling

Spices and herbs saturate marinades with divine aromas and make the taste of chicken dishes original and memorable. Which ones should you choose to cook truly excellent chicken?

• Ginger. This wonderful root is widely used in Asian dishes and gives the marinade a spicy oriental flavor;
• Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
• Black pepper and hot chili pepper. Black pepper is present in all marinade recipes, and chili is used only in cases where you need to add extra spiciness to a chicken dish;
• Turmeric. This addition will give the chicken not only the accent of Indian cuisine, but will also color the chicken skin in a soft golden color, which will make it even more appetizing;
• Spices. For marinades, rosemary, marjoram, thyme, basil and sage are most often used. You can add just one of these herbs to give a bright accent to the dish, or you can experiment by creating original combinations of spicy additives.

Rules for marinating chicken meat

Your chicken dish will be perfect thanks to the good quality of the chosen bird and the right marinade. If you want to bake the whole carcass, you need to marinate it the night before. It will take significantly less time to marinate individual parts of the chicken.

For legs and drumsticks - approximately 2-3 hours, and for sirloin and wings - one hour. Keep in mind that your chicken will marinate faster at room temperature. This method is suitable for wings, drumsticks and breasts. And if you plan to cook a whole bird, then marinating time will be required and therefore the meat must be refrigerated.

When marinating for a long time, you need to add salt not at the beginning of the process, but just before you put the chicken in the oven, otherwise the meat will be tough

The choice of type of vegetable oil depends on what components will be present in your marinade. Olive oil goes well with paprika and herbs de Provence, sunflower oil (unflavored) goes well with hot and hot peppers, and corn oil is ideal for all recipes.

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

This delicious marinade for chicken in the oven will give your dish a spicy oriental accent.

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.

Cooking method:

1. Mix all the ingredients and marinate the chicken in the resulting sauce for 4–5 hours;
2. During marinating, the meat acquires a rich honey flavor and a noble brownish tint;
3. Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!

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:

• 2 tablespoons mild mustard;
• 4 tablespoons of any refined oil;
• Half a liter of 1% kefir;
• A pinch of basil and a little black pepper;
• 3-4 cloves of garlic.

Cooking method:

1. Mix all these ingredients, pour the resulting marinade over the poultry pieces and place them in the refrigerator for about 8–10 hours;
2. The baking time will be about 30–40 minutes, and you need to ensure that the marinade completely covers the pieces of meat.

Universal (fast)

A great way for those who don't want to spend a lot of time cooking. This recipe makes delicious chicken in no time at all by marinating it at room temperature for 15 to 20 minutes.

Ingredients:

• 40 g mild mustard;
• Three tablespoons of lemon juice;
• A pinch of Provençal herbs of your choice;
• Ground black pepper on the tip of a knife;
• Four tablespoons of olive oil.

Cooking method:

1. The chicken pieces should be mixed with the sauce in a plastic bag and left to marinate;
2. After this, you will need another 15–20 minutes to bake the marinated pieces on the grill or in the oven

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:

• Five spoons of classic soy sauce;
• Salt and black pepper to taste;
• 3 tablespoons sesame oil and honey;
• Several cloves of garlic, crushed through a press.

Cooking method:

1. 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;
2. 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. In thirty minutes the dish is ready!

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also prepare such a popular dish as grilled chicken.

With honey and mustard

This marinade will give the chicken dish a unique honey aroma with a slight bitterness.

Ingredients:

• 5 tbsp. melted honey;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt and black pepper to your taste;
• 1 tbsp. mild mustard.

Cooking method:

1. The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature;
2. After this, the chicken in the oven with potatoes is baked in the oven for about 30 minutes.

Chicken in the sleeve - chicken in the sleeve recipe

When thinking about what to serve as a hot dish on the holiday table, you can always choose chicken. In this recipe we will tell you about cooking chicken in a sleeve in the oven - such a dish will decorate your feast! There are so many options for baking chicken in the oven! There are really a lot of them.

However, recently recipes have become particularly popular, according to which chicken in the oven with potatoes is baked in parts or entirely in a sleeve (or in a baking bag, in other words).

The fact is that this method of cooking allows you to achieve a special juiciness of the chicken, the meat literally comes away from the bones itself, but at the same time you can ensure that the bird turns out with a crispy crust - for this you just need to cut the sleeve 15-20 minutes before the end baking. Prepare a whole chicken sleeve in the oven according to this recipe - the dish turns out tasty, beautiful, it will decorate your table for the holiday!

Ingredients:

• Vegetable oil - 50 ml;
• Chicken - 1.5 kg;
• Sour cream - 100 g (you can use mayonnaise);
• Mustard - 2 tsp;
• Garlic - 5 cloves;
• Salt - to taste;
• Oregano - half a teaspoon;
• Spices for chicken - 2 tsp.

Cooking method:

1. For the marinade, mix sour cream or mayonnaise with garlic and mustard passed through a press, coat the chicken, trying to coat it thoroughly inside and out (the chicken should be rubbed with spices first);
2. The chicken should be marinated for several hours, or at least half an hour;
3. Tie the chicken legs together using a stem of dill or parsley, or kitchen thread, cut the sleeve to the required size to fit the whole chicken in the oven with the potatoes;
4. Pour a little vegetable oil into the sleeve, place the chicken in it, tie the sleeve on both sides, place on a baking sheet;
5. Place the baking sheet in an oven preheated to 180 degrees for 40 minutes;
6. 10 minutes before the end of baking, you can carefully cut the sleeve (CAUTION!!! do not get scalded by the steam) - then the chicken will brown;
7. Serve the finished sleeve-baked chicken to the table hot, placing it on a large dish and placing any side dish around it - rice, vegetables. Bon appetit!

How to bake chicken in foil in the oven

Cooking chicken in foil is very simple. After studying the recipe described below, you will see for yourself. Many people know how to bake chicken parts - for example, legs, wings or breasts. But not everyone dares to cook a whole chicken carcass. But you will soon understand: there is nothing to worry about.

What side dish can you make for it? You can add vegetables to it and bake everything together. This vegetable side dish will ideally complement juicy and tasty chicken. We offer you a recipe that describes how to bake a whole chicken in the oven in foil with potatoes.

Ingredients:

• Medium size chicken - 1 pc.;
• Salt - 2 tsp;
• Potatoes – 6 pcs.;
• Cheese – 200 g;
• Garlic – 2-4 cloves;
• Onion – 1 pc.;
• Ground curry – 1 tsp;
• Vegetable oil;
• Mustard - 1 tbsp;
• Spices for chicken - to taste.

Cooking method:

1. Prepare the chicken for baking: wash it, gut it if necessary.;
2. Then rub it thoroughly with salt on both sides. You can use a whole chicken or cut it in half. If the chicken in the oven with potatoes is very large, then cutting it is highly recommended;
3. Sprinkle chicken with pepper and other spices of your choice;
4. Peel the garlic, separate the number of cloves you need. Cut the garlic cloves into thin slices. After this, make small holes in the chicken with a knife and insert pieces of garlic into these holes;
5. If you are going to roast a whole chicken (you can use chicken drumsticks instead), you can put chopped garlic directly inside the carcass. The slices should not be too thin;
6. Brush the outside of the chicken carcass with mustard using a knife. It also needs to be lubricated from the inside;
7. Cut a piece of foil large enough to fit the chicken, potatoes, onions and still have the edges long enough to connect to the piece of foil you put on top. Grease this piece with vegetable oil. Carefully transfer chicken carcass to foil;
8. Peel the onion and cut it into rings;
9. Cut the peeled potatoes into small pieces, but not too finely;
10. Arrange onion rings around chicken;
11. If the sheet of foil on the bottom is small, you can place the onions on top of the chicken. Sprinkle potatoes with salt and dried rosemary;
12. Place them with the onions and chicken so that all the products are located as closely as possible;
13. If you are using fresh rosemary, we recommend scattering it around the sides of the potatoes. Grate the cheese on a coarse grater and sprinkle it over the chicken, potatoes and onions;
14. Please note that if you cut the bird into pieces, you will need to wrap each piece in foil or, if there are a lot of pieces, place them on a baking sheet greased with vegetable oil and cover the top with two sheets of foil;
15. The top layer of foil should also be greased with vegetable oil. Carefully fold the edges of the bottom and top sheets. The seams of the foil should face up;
16. Make sure that all the chicken in the oven with potatoes and vegetables is tightly wrapped in foil. If two sheets are not enough, you can take a third;
17. Place the chicken in an oven preheated to 180-200 degrees and bake it for 1.5-2 hours. Be sure to check the chicken for doneness from time to time to avoid drying it out. If you do not use whole chicken, but pieces, then bake them with potatoes for about 1 hour. Check the readiness of the bird with a toothpick, looking at the color of the juice and meat, and the readiness of the potato - simply by piercing it: if it is soft, it means baked;
18. Then carefully remove the chicken from the oven (you can even wear gloves if you are afraid of being scalded by the hot steam) and check its doneness with a toothpick. The juice should be clean, without any blood, and the meat should be white and not pink;
19. If you want a golden brown crust, turn off the edges of the foil on top and put the chicken in the oven for another half hour;
20. Then remove the meat from the oven again and remove the foil. Make sure there are no pieces of it stuck to the bird or potatoes. Diet chicken in the oven with potatoes is ready! The finished dish can be sprinkled with herbs. Bon appetit!

Video recipe: Chicken baked in the oven