How to properly cook chicken in foil. Chicken in foil in the oven - golden skin and juicy meat

1. Chicken - 1.5 kg
2. - 2-4 cloves
3. and/or - 6-7 tbsp.
4. for chicken - to taste
5. - taste

The chicken should be defrosted first. Then wash the carcass thoroughly and cut it into pieces (or leave it whole if you want to bake it whole).

The chicken pieces should be rubbed with salt, just be careful not to overdo it, as the bird may end up over-salted. If you are cooking a whole bird, you need to rub it both inside and outside.

Spices

Mix sour cream and/or spices together in a bowl. cut into thin slices, make cuts in the fleshy parts of the chicken and fill them garlic slices. After this, put the chicken on foil, pour a mixture of mayonnaise and/or sour cream with spices and wrap it in an envelope. You need to wrap it tightly so that the resulting juice does not leak out, it’s even better in two layers of foil. Place the chicken pieces on a baking sheet so that the “seams” of the foil face up.

Then put the chicken in the oven, preheated to 180-200 degrees and wait 1.5-2 hours, depending on the size of the pieces.

If a whole chicken, then 2.5-3 hours. To check readiness, you need to carefully unfold the foil and pierce the chicken with a knife - the meat should be white and the juice should be clear. After the bird is ready, unwrap all the pieces (you can even cut off the extra pieces of foil) and put them back in the oven for 30 minutes to get a crispy crust.

Step-by-step recipes for delicious oven-baked chicken whole in foil with apples, vegetables, nuts and prunes, in tomato, garlic and sour cream dressing

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

13 gr.

Carbohydrates

180 kcal.

Option 1: Classic recipe for oven-baked chicken whole in foil

The main problem when cooking a whole bird is that the meat near the bones can remain raw. But the presence of blood is unacceptable for this type of meat. Can you guarantee that this won't happen? Yes. We recommend baking the whole chicken in the oven in foil.

Ingredients:

• 1.5 kg chicken;
• 10 g coarse salt;
• half a lemon;
• 5 g ground pepper;
• a few sprigs of parsley.

Step-by-step recipe for whole chicken in the oven in foil

Wash the medium chicken carcass well. Moreover, it is important to remove the remaining viscera and blood clots. Then blot the meat from the inside and outside with napkins. Place it in a wide container.

Squeeze the juice of half a lemon into a dry glass. Lubricate the entire carcass with it, leaving no empty space. It is important to do this both outside and inside.

Now sprinkle the chicken with coarse salt (if using fine salt, use a little less than the specified amount) and black pepper.

Wash a few branches of parsley and place on foil. It is better to roll it in two layers so that the paper does not burst during the process and all the juice does not spill onto the baking sheet.

Place the prepared carcass on top. Using herbs will not only provide flavor to the meat, but will also prevent the bottom from burning.

Wrap the meat tightly, being careful not to tear the paper, and place it on a baking sheet. Place the whole chicken in the oven, covered in foil.

Bake the dish at 190 degrees for an hour. Next, carefully remove the baking sheet and open the meat. Pierce the area near the thigh with a skewer. If the juice is clear, completely unroll the chicken and (preferably over high heat) cook for another 10-14 minutes. During this time, the carcass will be covered with an appetizing crust.

After opening the foil, try to make a kind of boat out of it. It is important. Otherwise, the resulting juice will leak onto the baking sheet. If there is too much of it, carefully scoop out the liquid with a spoon and, after boiling it with cream and cheese in a saucepan, prepare a delicate sauce.

Option 2: Quick recipe for oven-baked chicken whole in foil

Ingredients:

1.3 kg chicken;

salt to taste;

spices for chicken;

1/2 cup apple juice.

How to quickly cook a whole chicken in foil in the oven

Rub the cleaned and washed chicken with salt and enough special spices for this type of meat.

Place the carcass on a double layer of foil. Wrap it on all sides, leaving the top of the meat exposed.

Pour in a stream of store-bought apple juice, trying to distribute it evenly over the surface.

Sprinkle the top with a little salt as you will wash it away with the juices. Immediately cover tightly with paper.

Bake the whole chicken in the oven in foil at the required 200 degrees. After 50 minutes, check the readiness of the dish. To do this, you need to take out the chicken, unfold it a little and pierce it in the widest place - near the thigh. If the leaking liquid is clear, without any cloudy impurities, turn off the stove and serve the chicken.

If you want to achieve a crispy crust, after 35-37 minutes from the start of cooking you need to unroll the foil, being careful not to burn your fingers. Cook the meat under the top heat (Grill mode) for another 15-17 minutes.

Option 3: Whole chicken in foil with apples in soy sauce

If you want to cook chicken in an oriental style, we recommend paying attention to this recipe. After all, we will include sweet soy sauce, hot pepper and aromatic apple in it.

Ingredients:

• 2 kg chicken;
• 2 sour apples;
• black pepper to taste;
• 45 grams of soy sauce;
• a pinch of salt.

How to cook

Wash the relatively large chicken well. Make sure there is no blood left inside. Then dry the bird on all sides using napkins.

Now rub the inside of the carcass with coarse salt. Place chicken on foil. It is recommended to fold it in half.

Cut the washed sour apples in half and remove the middle with the tails. Cut the fruit together with the skin into neat slices. Place them inside the bird.

Lift the edges of the foil and pour soy sauce over the carcass. Pepper the surface and wrap immediately.

Bake the whole chicken in the oven in foil for an hour and a half. The required temperature is 190 degrees. If your oven supports the Grill mode and there is a top heat, it is highly recommended to open the foil and cook on it for the last 20 minutes.

When you open the carcass, be sure to brush it a couple of times with the resulting dark juice. The presence of sugar in soy sauce makes the crust sweet and appetizing.

Option 4: Whole chicken in foil with vegetables in tomato dressing

In addition to traditional apples, it is quite acceptable to use a variety of vegetables to stuff a whole carcass. And to make the taste characteristics deeper, we recommend including tomato dressing in the dish.

Ingredients:

• 1.5 kg chicken;
• 2 potatoes;
• large sweet pepper;
• a couple of small onions;
• a third of a bunch of dill;
• refined oil;
• 4-5 cherry tomatoes;
• coarse salt;
• 25 grams of tomato sauce;
• spices to taste.

Step by step recipe

Leave the washed and cleaned carcass to dry on a towel. At the same time, remove the skins of two medium potatoes.

Also, get rid of the membranes of the sweet pepper by cutting off the top part. Next, cut into medium pieces along with small onions (without peels). Chop clean dill and cut washed tomatoes in half.

Mix peppers, herbs, onions and cherry tomatoes in a bowl. Set aside.

Cut the potatoes into slices (up to 0.5 cm thick), sprinkle with oil and add salt. Place in a relatively even layer on a double layer of foil.

Place a chicken carcass on top, which needs to be rubbed with salt and spices, and also coated with tomato sauce ("Barbecue" or "Tender"). Place prepared vegetables inside. Wrap tightly.

Set the stove to 195 degrees. Cook the whole chicken in the oven in foil for about an hour. After partial cooling, drain the juice from the bird and make a dressing out of it, thickening it with cream or flour.

Although using refined oil will increase the calorie content of the dish, we still recommend including it in the recipe. Otherwise the potatoes will burn on the foil. In addition, this root vegetable can be pre-boiled “in its uniform”. So it will definitely be soft.

Option 5: Whole chicken in foil with herbs and nuts

But to give the dish Caucasian notes, we recommend using walnuts and a lot of various greens. This could be cilantro, basil, parsley, tarragon and dill. The bigger, the better.

Ingredients:

• a glass of walnuts;
• medium bunch of greenery;
• 2 kg chicken;
• freshly ground pepper to taste;
• 25 grams of olive oil;
• salt to taste;
• 4 cloves of garlic;
• half a lemon.

How to cook

Chop a glass of peeled walnuts. To do this, you can use a blender, coffee grinder or a special device on a food processor. Also finely chop the washed greens.

Combine nuts, olive oil, crushed garlic, salt, herbs and black pepper. To stir thoroughly. Set aside on the table, covered with film.

Pour the prepared carcass (washed and dried) with juice squeezed from fresh lemon.

Fold the foil in two layers and place the paper on a baking sheet. Add prepared poultry on top. Generously coat it (inside and outside) with a mixture of nuts and herbs.

Immediately wrap and place the whole chicken in the oven, covered in foil, for an hour. Cook the dish at 195 degrees. Serve with boiled rice or fried potatoes.

In addition to the specified walnuts, it is permissible to include other types. For example, peanuts or hazelnuts. In any case, it is important to chop this ingredient and mix with herbs, garlic and oil to form a paste.

Option 6: Whole chicken with prunes and raisins

To add incredible aroma and piquant spicy notes, we recommend adding prunes and raisins to the recipe. By the way, in addition to these dried fruits, it is permissible to use other types: dried cherries, tangerines or cranberries.

Ingredients:

• 2 kg chicken;
• 1/4 cup raisins;
• salt to taste;
• 30 grams of sour cream;
• 10 pieces of prunes;
• cilantro to taste;
• ground pepper;
• juice of half a lemon.

Step by step recipe

Wash the chicken carcass well and remove the entrails. Also remove blood clots. Lightly pat the bird dry with napkins. Grease with lemon juice. Set aside.

At the same time, steam prunes and raisins in boiling water (filtered water). It is important to use both fruits without seeds.

After half an hour, chop the washed cilantro and mix with soft dried fruits. In this case, it is recommended to cut the prunes into 3-4 parts depending on the size.

Rub the seasoned bird generously with pepper and coarse salt. Place a mixture of greens, raisins and prunes inside the carcass.

Wrap tightly in a double layer of foil. Transfer to a baking sheet. Bake the chicken in the oven whole in foil. Recommended time is one and a half hours. Temperature - 185 degrees.

This exceptionally aromatic dish is best served after some time with any side dish or pickles. You can also coat the resulting juice with flour, butter or cream and add a sweet dressing to the bird.

Chicken in the oven is prepared in pieces, whole or in halves. It is baked in foil, baking paper, simply on a baking sheet, in a sleeve or in a baking bag. The meat is first marinated and supplemented with vegetables, mushrooms or fruits, aromatic herbs and spices.

Chicken baked in foil in the oven turns out amazingly tender and juicy, after lightly beating it, marinating it with barbecue seasoning, hot pepper, sweet paprika, garlic, vegetable oil and onions. This dish does not require much time to prepare, and half a chicken marinates and bakes faster than a whole chicken.

Step-by-step recipe for chicken baked in foil

Ingredients for 3 servings:

• Chicken (half) – 750 g;
• Onions – 1 pc.;
• Garlic – 2 cloves;
• Barbecue seasoning – 2 tsp;
• Sweet paprika – 1 tsp;
• Hot red pepper – 2 pinches;
• Vegetable oil – 2 tablespoons;
• Salt.

Cooking time for chicken in foil is 1 hour 50 minutes.

How to bake chicken in foil in the oven

1. Wash the whole chicken, dry it with paper towels, and turn it breast side down. Using a sharp knife, cut the central bone.

2. Then we make a cut in the middle of the breast. We get 2 halves, we will use only one part. We cut off the hanging skin and fat from the chicken and cut off the first phalanx of the wing (it can get very burnt when baked).

3. Place the half on the board, skin side up, cover with cling film or a bag and beat lightly. Cut the peeled onion into half rings.

4. Rub the prepared carcass on each side with salt. Place sweet paprika, hot red pepper, barbecue seasoning, crushed garlic through a press into a bowl and pour in the oil.

5. Mix the marinade well.

6. Line a frying pan (must be suitable for the oven) or mold with 2 pieces of foil and place half of the prepared onion half rings on the bottom in the middle.

7. Rub the carcass on all sides with the aromatic marinade and place it on the onion, skin side up.

8. Cover the chicken with the remaining half rings so that all the skin is covered.

9. Cover the prepared half with foil and marinate for 1 hour.

10. Open the marinated chicken, remove the onion from the top, place it next to it and peel the skin a little of the chopped garlic; when baked, it can burn and add a bitter taste to the meat. Pour in water (5-6 tbsp), cover the half with foil and place in the oven preheated to 200 degrees for 30 minutes.

11. After 30 minutes, remove the foil and cook for another 15-17 minutes, until the skin is covered with a brown crust. Remove the aromatic chicken half and let stand for 2-3 minutes.

12. Transfer the delicious tender chicken to a plate, add all the onions next to it, garnish with parsley, dill and serve immediately with a hot side dish (mashed potatoes or baked vegetables are perfect) and a light vegetable salad.

Bon appetit!

Tips for cooking chicken in foil:

• To add variety to your baked chicken, make a marinade of mayonnaise and garlic or soy sauce, mustard, garlic and honey. Before baking, remove the garlic from the skin.
• We do not add fresh herbs to the marinade; during baking they will burn and add bitterness to the meat.
• According to this recipe, the dish can be prepared in a sleeve or baking bag. 10 minutes before cooking, cut the film and open the meat. You can also cook meat and potatoes in foil, it will be very tasty.
• You can immediately prepare a vegetable side dish along with the chicken. Broccoli, zucchini, cauliflower and sweet tomatoes work well. Chop the vegetables, place them next to the chicken, cover with foil and bake as per the recipe. Potatoes and carrots will not work, as they will not have time to cook during this time.

• 1 chicken carcass;
• 1-2 lemons (depending on the size of the chicken);
• 2-3 tbsp. spoons of spices for chicken;
• 1 teaspoon of pepper mixture;
• salt - to taste;
• 5 tbsp. spoons of mayonnaise;
• 3-4 cloves of garlic.

Wash the chicken thoroughly; if necessary, pluck the remaining feathers. Let the water drain and then place in a deep container (such as a bowl) in which the chicken will marinate.

Prepare the marinade. To do this, mix the juice of one or two lemons, seasonings and salt in one container. Then add garlic crushed using a press and a few tablespoons of mayonnaise. Mix all this well until smooth.

Generously coat the chicken on all sides and inside with marinade. Pour the remaining marinade over the top of the chicken. There should be enough marinade to cover half the chicken in the bowl. Let the bird marinate in the cold for at least 4 hours (overnight is best). During marinating, the chicken carcass should be periodically turned from back to breast. During this quite a long time, all the ingredients of the marinade will combine with each other, exchange tastes and aromas, and saturate the meat well.

Place the marinated chicken on a baking sheet that has been pre-greased with vegetable oil. Carefully cover the top of the carcass with foil so that air does not leak into it. This “thermal blanket” will help the chicken to bake well on all sides. The dish will take about 50-60 minutes to prepare. at a temperature of 180-190 degrees C.

When the time is up, remove the cooked chicken from the oven, carefully remove the foil and serve. The ideal side dish for this dish is mashed potatoes or boiled pasta.
Bon appetit!

Well, it can’t possibly be cooked tastelessly. Its aroma, which wanders through the kitchen while preparing this dish, drives you crazy and increases your already huge appetite. And what a delicious chicken skin baked until crispy. And let it be harmful. Let everyone say that eating fried or baked chicken skin is comparable to swallowing a time bomb. But is it possible to deny yourself this pleasure?! For example, in my family, all members of the household are ready to rush into battle to win the treasured piece of chicken with a tanned flank. But, as always, the youngest win - the adults are inferior to them.

As for the marinade, in this recipe I offer the easiest and most trouble-free option. I will tell you in more detail about how to prepare one in a separate recipe. However, if you have time and are willing to do it, you can prepare a more complex marinade for baking chicken.

Cooking steps:

Ingredients:

Chicken is fresh;

for the marinade: lemon (1.5-2 pieces), mixed spices for fried chicken (2-3 tablespoons), a mixture of peppers (1 teaspoon), salt, mayonnaise (5 tablespoons), garlic (3- 4 large cloves)