If you are lost in the abundance of holiday recipes and do not know where to stop, choose a safe option - oven-baked chicken. To make the bird juicy, it is important to marinate it correctly and maintain the baking time. And with this you will not have any problems with one of our suggested recipes.
CHICKEN IN ORANGE JAM
Ingredients:
Chicken 1, 5-1, 7 kg
Orange jam 3 tbsp with a slide
Garlic 5-6 cloves
Ground black pepper
Dry mixture of herbs 1 tbsp.
Salt
Cooking process:
1. Wash and dry the chicken. Mix salt (1 tsp) and a dry mixture of herbs, rub the chicken with this mixture and leave for half an hour.
2. Mix orange jam with 2-3 minced cloves of garlic, black pepper and salt a little. Spread the inside and outside of the chicken with jam. Put 2-3 cloves of garlic inside.
3. Place the chicken in a baking dish. You can also put another head of garlic and an orange cut in half next to it. Bake at 180-190 ° C for about an hour (focus on your oven and chicken size).
CHICKEN WITH QUIVON IN LEMON MARINADE
Ingredients:
Chicken 2, 2 kg
Quince 2 very large
⠀
Chicken Marinade:
1 large lemon (juice and zest)
2 tbsp liquid honey
2 tsp with a small slide of garlic Adyghe salt
1 tsp with a slide of dry basil
1 tsp with a heap of spices for meat
4 large cloves of garlic
4 tablespoons olive oil
⠀
Marinade for quince:
2 tbsp olive oil
Pinch of sea salt
0.5 tsp spices for meat
2 tbsp lemon juice
1 tbsp. l. with a heap of brown sugar
Cooking process:
1. Mix ingredients for chicken marinade.
2. Wash the chicken, dry it with paper towels. Move the skin on the breast with a large spoon and often-often prick deeply with a toothpick, without damaging the skin! Pour marinade under the skin on the breast and grease the rest of the parts well. Put on gloves and massage the carcass well.
Then put it in a container with the breast down, so it is better fed better with the marinade. Tighten with plastic wrap and leave in the refrigerator for 8-12 hours.
3. Mix the ingredients for the quince marinade. Cut the quince into slices. One is larger for baking in a dish, the other is smaller for stuffing chicken. Marinate for half an hour.
4. Stuff the chicken, "sew up", tie the legs, if desired, and put in a baking dish, again with the breast down, pour over the remaining marinade again, salt the top with coarse sea salt, cover with foil and put in a well-heated oven up to 280 ° - 300 ° С, to the lower level, for 1-1.5 hours, depending on the size.
5. Then remove the foil, lay out large pieces of quince. If there is a lot of liquid (this happens if the chicken was frozen, not chilled), you can scoop it out a little, and periodically coat our chicken with it during the baking process. Reduce to 220 ° C and bake for about an hour.
6. When the back is well browned, turn over and brown the breast (if there is still liquid, remove it all, otherwise the crust on the back will soften.
CHICKEN WITH "GREEN" OIL AND VEGETABLES
Ingredients:
Chicken about 1.5 kg or more
Lemon 2 pcs
Greens dill, thyme, rosemary, mint, parsley and others of your choice
Salt to taste (lemon with lemon zest)
Butter 45 gr
Spices to taste
Soy sauce 50 gr
Garlic optional
Apples, quince or any vegetables
Cooking process:
1. Wash the carcass, dry it with a towel. Cooking the marinade. Juice of one lemon, salt, pepper, soy sauce, garlic (chop a wedge or two), mix everything. In a large container, place the chicken breast side down in the marinade and pour on all sides. Can be placed in a plastic bag and tied. Let it marinate. The longer the better. Ideally even night.
2. Grind the butter with crumbled herbs.
3. Gently, pushing the skin with a spoon or hand, smear the carcass under the skin with this oil. Spread on top with leftovers too. Tie the legs. Can be stuffed with apples.
4. Preheat the oven to 175-180 ° C, depending on the oven (you can put a blower). Place the chicken in a baking dish, breast-side up. Place the cut quince slices next to it. Cover with foil and bake for about 45 minutes.
5. Remove the foil, put apples and celery, lemon and tangerine slices next to it, grease the chicken with the released juice. Bake for about 30-40 minutes more, pour juice all the time.
6. If you want a very golden crust, you can grease the chicken at the end of baking with glaze, or pour it with juice and turn on the grill for a few minutes, or grease with sour cream. You can make a puncture near the thigh with a knife - if the juice is clear, the chicken is ready.
7. Serve the chicken with vegetables and baked fruits.
CHICKEN WITH POTATO, CARROT AND THYME
Ingredients:
Chicken 1 pc
Soft butter 1, 5 tablespoons
Turmeric 1 tsp
Salt 1 tsp
Pepper
Garlic 2-3 cloves, finely grated
Thyme leaves
Salt, pepper, olive oil for vegetables
Potato
Carrot
Cooking process:
1. Cut the root vegetables into slices, season with salt, pepper, pour with olive oil, sprinkle with thyme leaves and mix well with your hands.
2. The chicken must first be washed under running water and wiped dry with paper towels. Then massage the inside and outside of the carcass with a mixture of very soft butter, turmeric, salt, pepper and garlic.
3. Put the chicken in a baking dish, vegetables around, and thyme sprigs on top. Bake in a sleeve at 180-200 ° C for about an hour, until the vegetables are golden brown and soft. If there is no sleeve, then you can tightly close the top with foil, and after 50 minutes remove the foil and brown everything.
CHICKEN IN MUSTARD AND ROSEMARY
Ingredients:
Corn fed chicken 1.5 kg.
Grain mustard 4 tbsp l.
Salt 1 tbsp. l.
Onions 2-3 medium heads
Vegetable oil - 1-2 tbsp. l.
Black pepper 1 tbsp l.
Rosemary 1 sprig
Corn on the cob for garnish 2 pcs.
light unfiltered beer 1 glass
Cooking process:
1. In a bowl, mix the mustard, salt, black pepper and vegetable oil, with the resulting mass, generously grease the chicken both inside and outside.
2. In a baking dish, always with a lid, put coarsely chopped onions, corn and rosemary on the bottom, put chicken on this pillow of vegetables and send to a preheated oven to 200 ° C for 20-30 minutes until golden brown, while baking without cover.
3. Then pour a glass of beer into the mold, close the chicken with a lid and send it to the oven at 160 ° C for an hour.
4. During baking, the chicken will be saturated with wheat aroma, and the beer, mixing with the chicken meat juice, forms a rich sauce, which is ideal for serving on separate gravy boats.
