The recipe for chicken baked in the oven knowsevery housewife. In addition, there can be a great many variations on this theme. The carcass is cooked whole, in pieces, simultaneously with a vegetable side dish or without it, and so on. True, chicken breast is somewhat difficult. Very often it turns out dry and tough. And since most housewives try to cook dishes that are not only tasty, but also healthy, they do not want to use additional fats. And there is no need for this if you bake the chicken in a special "sleeve" made of polymer film. In this case, the meat is not fried, moisture does not evaporate from it, so the dish turns out tender and juicy. Among other things, chicken is considered a dietary and healthy product. If you want the dishes prepared from it to be rich in useful properties, use the recipes below. They are suitable for both everyday use and for a festive menu. The chicken turns out tasty, juicy and very aromatic.
Chicken in a "sleeve" with spicy herbs
It can be said that this recipe has a clearItalian flavor. But oven-baked chicken only benefits from this, because its delicate flavor is best complemented by rosemary and thyme. Why should the dish be cooked not just in the oven, but in a “sleeve”? Thanks to this method, the chicken is saturated with all the aromas and seems to bathe in them. Therefore, the meat turns out very juicy and tender. Just read the recipe carefully and follow it exactly. Ingredients:
- whole chicken carcass (weighing about 2.5 kilograms) - 1 piece
- olive oil - 2 tablespoons
- Dried Thyme - 1 teaspoon
- Dried rosemary - 1 teaspoon
- salt, pepper black ground - to taste
Method of preparation:Rinse the chicken thoroughly under running water, remove any remaining feathers and cut off the tail. Place the bird on a paper towel folded in several layers and pat dry. Prepare two small containers. Mix salt and ground pepper in the first, and thyme and rosemary in the second. Add olive oil to the dried herbs. Rub the chicken inside with the mixture from the first container, and thoroughly coat the outside with the mixture from the second. Cut off a piece of the “sleeve” of the desired length. Keep in mind that its size should not be much larger than the volume of the carcass. Tie the sleeve with special strips on one side. Now carefully place the chicken in it and secure the other end. Preheat the oven to 200° C. Place the baking sheet in it, on which you will bake the chicken in the “sleeve”. Reduce the temperature to 180° C and leave your future culinary masterpiece to cook for an hour. After the specified time, the “sleeve” will need to be pierced, or better yet, cut. This way, the chicken will acquire an appetizing golden crust, in other words, it will brown. This will take about 15-20 minutes. When you are sure that the desired result has been achieved, turn off the oven and take the chicken out of it. Transfer it to a large plate or dish and quickly invite your family to taste the meat with the aroma of Italian herbs.
Young chicken in a "sleeve" with butter and spices
This recipe calls for cooking inthe oven of young poultry meat. Since there is little fat, which usually makes chicken juicier, in this case, spices should be used together with butter. In principle, you can cook quite mature poultry in this way. But then the butter should be replaced with something more sour - sour cream or kefir. This will make the chicken more tender and soft. In general, you can slightly adjust the recipe if necessary. Ingredients:
- chicken is small (not more than 1.5 kilograms) - 1 piece
- Butter - 70 grams
- a mixture of spices for chicken (cloves, oregano, marjoram, ginger, coriander, paprika and so on) - a tablespoon
- salt, pepper black ground - to taste
- water - 1 liter
- vinegar - 1 teaspoon
Method of preparation:Wash and dry the chicken thoroughly. If you cannot judge its age and are afraid that the meat will be tough if baked in the oven, then place the carcass in a marinade for an hour, consisting of a liter of water and a teaspoon of vinegar. Melt the butter, add salt and all the spices. Remove the bird from the container with the marinade and dry it. Now rub the entire carcass thoroughly with a mixture of butter and spices. Do not forget to do this not only on the outside, but also on the inside. Put the chicken prepared in this way in the refrigerator for about 1 hour. Of course, if you set aside a whole night for soaking the meat in spices, the dish in the oven will be even tastier. But if there is no time for this, then you can limit yourself to a shorter sequence of actions. If the above hour has already passed, take the chicken out of the refrigerator and tie its legs and wings with threads. This way, the finished baked bird will look more aesthetically pleasing when served. Preheat the oven to 180° C. Place the chicken in a “sleeve”, do not forget to tie the edges well, and bake for about 45 minutes. After half an hour, cut the film so that the chicken becomes golden brown and appetizing. It is very easy to check its readiness. Take a match and pierce the meat in the thickest place. If white juice is released and a wooden match easily enters the carcass, then the chicken baked in the oven is ready. You can take it out of the “sleeve”, put it on a beautiful plate and enjoy the wonderful taste.
Chicken in a "sleeve" with a honey-garlic marinade
If you want to cook in the ovena festive meat dish, then this recipe fully meets this idea. The chicken turns out tender, juicy and aromatic. The honey-garlic shade is the best match for the delicate taste of the meat, and the aroma of the dish is truly magical. Bird, cooked in the oven as described below, will please even the most demanding gourmet. So, the recipe for chicken in a "sleeve" with honey and garlic. Ingredients:
- chicken carcass (weight up to 2 kilograms) - 1 piece
- honey liquid - 2 tablespoons
- mustard - 2 tablespoons
- lemon - 1/2 pieces
- garlic - 2 cloves
- coriander - 1 teaspoon
- curry - 1 teaspoon
- paprika - 1 teaspoon
- Thyme - 1 sprig
- salt large - 1 tablespoon
- black pepper - to taste
Method of preparation:First, prepare the chicken carcass. Wash it, remove any remaining feathers, cut off the tail, dry it with a paper towel and place it in any deep bowl or saucepan. In a separate container, prepare a spicy marinade. To do this, squeeze the juice out of half a lemon and finely chop the garlic. Add honey, mustard, salt, pepper, paprika, coriander, curry and thyme. Mix everything thoroughly. Now marinate the chicken, rubbing the aromatic honey mixture into it thoroughly. When the process is complete, wrap the carcass in cling film and refrigerate for about 5 hours, or better yet, overnight. During this time, the chicken will be perfectly saturated with the marinade, and its meat, subsequently baked in a “sleeve”, will surprise you with its unusual taste. If you are in a hurry and cannot wait that long, use balsamic vinegar instead of lemon juice. With it, the bird will absorb the marinade faster. Preheat the oven to 180-200 ° C. Take a baking "sleeve", cut off a piece of the desired size and tie one edge with a special ribbon. Place the chicken inside and fix the second edge of the "sleeve". Now put the bird in the oven for about 1.5 hours. But what kind of chicken is it without a crispy crust? 15 minutes before it is ready, cut the top of the "sleeve" and bend the edges. Try to do this carefully so that the juice does not leak out, which will serve as an excellent sauce. When the chicken in the oven turns golden, take it out, put it on a beautiful plate, garnish with herbs and serve. Loose rice will serve as an excellent side dish for such meat.
Chicken in a "sleeve" with vegetables
This recipe is convenient because you can do it at the same timeyou cook both meat and a side dish for it. And what could be better than chicken baked with vegetables in the oven? True, if you cook them on a baking sheet, the dish will turn out dry. Therefore, it is better to do it in a "sleeve" - it will turn out juicy, aromatic and very tender. The recipe can be used for a children's menu, especially if your child does not like vegetables. In this version, he will not refuse them. Ingredients:
- carcass of a young chicken (weight up to 1.5 kg) - 1 piece
- potatoes - 1 kilogram
- carrots - 300 grams
- zucchini - 500 grams
- pepper bulgarian - 1 piece
- sour cream - 400 grams
- garlic - 4 cloves
- salt, pepper black ground - to taste
Wash and dry the chicken carcass.Remove all unnecessary parts from the tail and trim the wings a little (for beauty). Make a sauce from sour cream, garlic, black pepper and salt. If the dish is intended for children, make it mild. Coat the chicken with sour cream sauce outside and inside, leaving most of it for the vegetables. Put the carcass in the refrigerator for a couple of hours. During this time, prepare the future side dish. Peel the carrots and potatoes, just wash the zucchini thoroughly. There is no need to peel it, it is quite tender, so it will cook well. Cut all the listed vegetables into equal pieces of medium size. Wash the bell pepper and divide it into 8 long pieces. Put all the vegetables in a deep container and add the remaining sour cream sauce to them, mix. Since the dish is to be baked not just on an open baking sheet in the oven, but in a “sleeve”, it is time to start preparing it. Cut off a piece of suitable size and tie one edge with a special tape or thread. Put half of the vegetables in the resulting bag, distributing them in an even layer. Place the chicken on top, having previously cut it along the breast and broken it a little. This will cook it faster. Put the rest of the vegetables on the meat. There should be no air left in the “sleeve”, so squeeze it a little and fasten the second edge with a tape or thread. Place the baking sheet with the dish in the oven, preheated to 200 ° C, for about 1 hour. If the chicken you have chosen weighs about 2 kilograms, then increase the time by another 20 minutes. When the dish is ready, carefully cut the “sleeve” and put the meat with vegetables on a large plate. You can sprinkle with herbs or decorate with fresh tomatoes. It will turn out beautiful, bright and incredibly tasty!
Chicken with a filling of quail eggs and mushrooms, baked in a "sleeve"
This recipe is not as simple as all the others.previous, but it is definitely worth the time spent. The dish cooked in the oven turns out to be truly festive and unusual. Your guests will definitely like this chicken. The combination of quail eggs, greens and mushrooms is very harmonious and perfectly sets off the taste of tender meat. If you want to show your best culinary skills, then be sure to master this recipe, and you will not regret it. Ingredients:
- chicken carcass (weight about 2 kilograms) - 1 piece
- eggs quail - 10 pieces
- dried white mushrooms - 50 grams
- breadcrumbs - 150 grams
- milk - 200 milliliters
- onion - 1 piece
- garlic - 2 cloves
- dill - 1 bunch
- salt, pepper black ground - to taste
- sunflower oil - for frying
Method of preparation:First, pour boiling water over the porcini mushrooms so that they swell. Then take them out and chop them not too finely. Peel the onion, chop and lightly sauté in vegetable oil. Add the mushrooms and simmer until done, frying at the end. Finely chop the garlic and dill. Pour milk over the breadcrumbs and leave to soak. Wash the chicken, dry it and rub it well with a mixture of salt and pepper. Boil the quail eggs, then carefully peel them and cut them in half or into 4 parts (as you like). Prepare the future filling. To do this, you only need to mix all the previously prepared and cooled ingredients: eggs, garlic, dill, breadcrumbs and mushrooms with onions. Taste and add spices if necessary. Place the resulting filling inside the chicken. Cut off a piece of the size you need from the “sleeve”. Pull one edge together, place the chicken and secure the other edge. Place the dish in the oven, preheated to 180-200° C, for about 1 hour. If you want the chicken to be deliciously browned, then 15-20 minutes before it is ready, cut the “sleeve” on top. Just do it carefully so that the juice does not leak out. The dish can be served without a side dish, it will be satisfying and very tasty. And you will certainly take note of the recipe and repeat it more than once. As for some culinary secrets, they also exist in the preparation of chicken dishes. The most important nuance is the choice of carcass. If you plan to bake a bird in the oven, it is better to give preference to young meat. To avoid mistakes, buy a small or medium-sized carcass in the store. Pay attention to the presence of fat in the tail section - the less, the better. Do not hesitate to feel the tip of the keel bone. If it resembles cartilage, then the chicken is young, and if it resembles a bone - it is old. More mature poultry should be baked in the oven for at least 2 hours. Then its meat will be soft. 45 minutes is enough to cook a young bird. If you overcook it, the dish will become less juicy. Consider these little secrets, do not be afraid to experiment, and then your chicken baked in the oven will always be tasty and tender. Enjoy your meal!
