How to properly bake chicken in foil. Fragrant and juicy chicken in foil in the oven - fast, simple and tasty

Very often this dish is chosen by novice housewives, it is easy to cook and difficult to spoil, and the taste will delight even when it cools down. Chicken baked in foil in the oven, cooked according to our step-by-step recipe with a photo, will become a hit on your table, and the divine aroma will bring the whole family together. This simple cooking method is perfect for a festive or a quiet family dinner.

To significantly save time for preparing the ingredients, we suggest baking the whole chicken in the oven in foil. The chicken baked in this way turns out to be very juicy and fragrant, besides, if you remove mayonnaise from the recipe, then it can be considered dietary, because we will cook the chicken without a drop of oil.

Due to the fact that the chicken is baked in the oven under the foil, it will never turn out dry. Due to the fact that it is prepared in its own juice, you do not need to use vegetable oil, and the natural seasonings used in the recipe will make the dish more aromatic.

Calorie content of chicken baked in foil

The calorie content and nutritional value of chicken baked in foil are calculated for 100 grams of the finished dish. The data given in the table are indicative only.

Let's take a closer look at how to cook foil chicken in the oven. To make a delicious dish, you need to use not frozen, but chilled chicken. It must also be remembered that there is foil for baking and for storing food. It is very important not to confuse or mistakenly place the chicken wrapped in the wrong foil in the roasting pan of the oven.

Ingredients:

• Chilled chicken - 1 pc.
• Garlic - 1 head
• Pepper mix
• Mayonnaise - 2 tbsp. l.

Step 1.

To begin with, take a chilled chicken carcass, rinse well, pluck out the remnants of feathers, cut off excess skin from the neck, if any. Lubricate well with salt and set aside.

Step 2.

Now let's prepare the marinade. To do this, peel the garlic, finely chop or squeeze. Mix it with mayonnaise, add a mixture of peppers. Mix everything well. To taste, you can add different seasonings or replace mayonnaise with sour cream.

Step 3.

Spread the whole chicken well with the sauce, do not forget to coat the inside of the carcass. Leave the chicken in the marinade for three hours, you can put it in the refrigerator overnight.

How long does it take to bake chicken in foil in the oven

Step 4.

After the whole chicken is soaked in the marinade, we wrap it in foil. But which side of the foil should you bake the chicken in the oven? The important thing to remember here is that the glossy side reflects heat better than the matte side. Therefore, we advise you to wrap the chicken wings and legs with the shiny side outward so that they do not burn, and the rest of the chicken carcass with the matte side of the foil outward.

We put the baking sheet in the preheated oven. In time, bake chicken in foil should be about one hour. The baking time depends a lot on the size of the chicken itself and the temperature at which you are cooking.

To check the readiness of the chicken, you can gently push back the foil, pierce it with a fork, if juice comes out, the chicken has not yet baked. Ten minutes before readiness, it is necessary to open the foil so that the crust is browned.

Chicken cooked in foil can be served with any vegetables and side dish, or without it. Bon Appetit!

Chicken with apples baked in foil in the oven has a very original taste. To prepare such a chicken, it will take a minimum of time and products.

Ingredients:

- Chicken - 1 pc.
- Garlic - 3 cloves
- Apple - 5 pcs.
- Salt
- Pepper

1. Rinse whole chicken and pat dry with paper towels.

2. Place the carcass in a deep plate, spread with a mixture of pepper, salt and garlic squeezed through a garlic press. Wrap with cling film and place in a cool place for a couple of hours.

3. Rinse the apples well, you don't need to peel them. Cut in half, remove the pits and chop coarsely.

4. Stuff the chicken with apples, place on a baking sheet lined with foil, place the remaining apple pieces on the sides and wrap the dish completely with foil.

5. Preheat the oven to 180 degrees and place the chicken and apples in it, completely wrapped in foil. Bake for an hour, then unfold the foil and keep the chicken in the broiler for another 10 minutes.

Cooking baked chicken with oranges in foil is not as difficult as it might seem at first glance. The main cooking steps are similar.

Ingredients:

- Chicken - 1 pc.
- Oranges - 3 pcs.
- Honey - 1 tbsp. l.
- Mustard - 1 tbsp. l.
- Ground black pepper
- Salt

1. Wash two oranges, cut in half and squeeze the juice into a deep bowl. Separately mix mustard with honey and rub chicken with this mixture.

2. Top with squeezed orange juice and marinate in the refrigerator for 3 hours.

3. Rub the chicken with pepper, put two halves of a squeezed orange in the chicken itself, transfer the carcass to the foil and wrap completely.

4. Place the chicken on a baking sheet and place in the oven for 1 hour at 160 - 180 degrees. Then carefully remove the foil on top and keep it hot for another 10 minutes.

5. Cut the remaining orange into wedges and place on a plate; put the chicken cooked in foil on top.

Similar recipes:

In fact, I don't bake whole chicken in the oven that often. It is more convenient for us to prepare it “for spare parts”. But sometimes, when I see a young, good, medium-sized bird in the store, then it appears with a crispy fried crust, juicy, beautiful, and I cook. Today there will be three recipes for you with a photo step by step. We will bake chicken in foil, bag (sleeve) and just like that on a baking sheet.

What you need to know before putting chicken in the oven

The time for baking a whole chicken weighing from 1 kg to 2 kg in the oven at a temperature of 180-200 ° C is 1 hour - 1 hour 15 minutes. An hour later, the chicken needs to be pierced to the bone with a sharp knife at the place where the leg joins the carcass, see what color the juice comes out: transparent or pinkish and decide how much to fry or remove from the oven.

For baking, it is better to take a broiler. In the store, in 100% of cases, this will be it. But if you got a homemade chicken, then you need to know whether it was a laying hen or a broiler. Laying hens are often dry and tough, it is better to cook soup from them.

When baking, the carcass should always be put breast-side down, as this is the driest meat. In this position, the juice will flow down, the breast will always be in the juice and will not dry out.

If baking without foil, sleeves or a baking bag, wrap the wing tips in foil so they won't burn.

The frozen bird must be taken out 8-12 hours before cooking, and thawed in the refrigerator. It will be right.

You can tie the legs in front of the oven with twine to keep the finished chicken looking neat.

Chicken in the oven in foil

The safest marinade for baked chicken is with honey and mustard. Honey is a guarantee of a crust, because under the influence of temperature, it, mixing with meat juice, caramelizes. Mustard is aroma and taste, and bitterness disappears when heated. The dish will not turn out sweet, as the sweetness of the honey is offset by the acidity of the lemon juice and the taste of mustard.

Ingredients:

• chicken - 1-1.5 kg;
• lemon - 1pc;
• honey - 100gr;
• mustard - 2 tablespoons;
• salt - 1 tsp;
• chicken spice mixture - 2 tsp

How to cook whole chicken in the oven:

1. If the chicken is already gutted, then we just rinse it well inside and out, and then dry it with a towel.
   
2. Press the lemon against the table with your palm and roll it on the tabletop, pressing slightly. This way he will give the juice better. But first, remove the zest from the lemon with a grater. Only the yellow layer, no white - it tastes bitter. Then we squeeze out the juice.
   
3. Pour 2 tablespoons of juice into another dish, combine the rest with zest, mustard, spices and salt. In this mixture, we need to marinate the carcass.
   
4. We coat the carcass with the mixture, massaging and rubbing. Then leave to marinate for 2 hours or more.
   
5. Put the foil in two layers in a deep baking sheet or baking dish, put the bird on it, tie its legs and wrap it tightly. If it suddenly breaks through, wrap it up with another layer.
   
6. We heat the oven to 200 ° С. We put the chicken to bake for 1 hour.
   
7. An hour later, we take it out, check it with a knife for readiness. If ready, mix the honey in the reserved lemon juice. If the honey is candied, then it must first be melted either in a microwave oven, or simply kept warm. Lubricate the carcass.
   
   
   
8. We put it back in the oven, no longer wrapping it with foil, for 10-15 minutes. You can turn on the grill function. But it is imperative to look out so that the surface does not burn, so that instead of a golden crust you do not get burnt.
   
9. We take out the chicken to a dish. For this, it is better to use silicone gloves, if available. Or with two forks, picking up the carcass from both sides by the sides. Cut the rope on the legs and serve to your liking.
   

Whole chicken in the oven in a sleeve with potatoes: a recipe with a photo

A baking bag or sleeve (not a big difference) is one of the ingenious kitchen inventions. It is much more convenient to use it than foil. It protects the oven perfectly from splashes. It also keeps the chicken juicy for five-plus. Now we will cook together with the filling - potatoes.

Ingredients:

• chicken - 1kg;
• potatoes - 600g;
• a mixture of spices for chicken - 1 tablespoon;
• onion - 1pc;
• salt - 1 tsp

Cooking process:

The potatoes in the bag are soaked in meat juice, it turns out soft and tasty.

How can you stuff a chicken

Fruit is often used for stuffing:

• apples;
• pears;
• oranges;
• lemons;
• quince;
• prunes;
• dried apricots.

Also, in order to simultaneously prepare a side dish for a dish, you can stuff with cereals:

• buckwheat;

You can add pre-fried mushrooms to buckwheat. And in the rice there are dried fruits.

There are recipes for stuffing chicken with mushrooms, only this is a different story, since you need to remove the skin, separate the meat from the bones, grind, bake pancakes and fill the skin with them and the minced meat. This is a more complex process, worthy of a detailed description. And now we are cooking in a simple way, entirely.

Well, it can't be cooked tasteless in any way. Its aroma, which walks through the kitchen during the preparation of this dish, drives you crazy and increases your already huge appetite. And what a delicious baked chicken skin. And let it be harmful. Let everyone say that eating fried or baked chicken skin is like swallowing a time bomb. But how can you deny yourself this pleasure ?! For example, in my family, all household members are ready to rush into battle to win back the coveted piece of chicken with a tanned barrel. 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 troublesome option. I will tell you more about how to cook one in a separate recipe. However, if you have the time and work to do, you can make a more complex chicken marinade.

Cooking steps:

Ingredients:

Fresh chicken;

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

Foil-baked chicken is a simple, tasty and dietary dish as it is cooked in its own juice. Chicken in foil turns out to be fragrant and very appetizing, with a crispy crust and tender, juicy meat, it can be served both to the family and to the festive table. Whole chicken baked in foil is a real lifesaver when you need to cook a delicious and full-fledged dinner, but there is no time and effort at all. The chicken is first marinated and then baked in the oven, that is, it is practically cooked by itself.

Compound:

• Whole chicken - 1 pc (about 1.5 kg)
• Olive oil - 2 tbsp. spoons
• Garlic - 3-4 cloves
• Paprika - 2 tsp
• Dried basil or oregano - 1 tsp
• Ground black pepper - to taste
• Salt - 2 tsp

Preparation:

Prepare your chicken. Wash it and remove the remaining feathers, it is best to burn the chicken over the fire, so you will definitely remove all the remaining fluff.

Prepare the chicken marinade. Peel the garlic and pass through a press.

Combine garlic, paprika, salt, pepper, dried basil or oregano in a separate container. Cover everything with olive oil and mix thoroughly. The presence of paprika in the marinade gives not only a special taste to the chicken, but also makes it more appetizing due to its red color.

Thoroughly brush the chicken with the marinade on all sides, try to spread the chicken under the skin as well. Remember to grease the inside of the chicken. Leave the chicken in the marinade for 40 minutes to soak.

Wrap the pickled chicken in foil. So that the foil does not break during cooking and the juice does not leak out, it is better to fold the foil in half. If you have a small width foil, like mine, then it is convenient to wrap the chicken as follows: first make a small pallet and put the chicken in it, and then cover it with another piece of foil on top, like a lid.

Send the chicken wrapped in foil to an oven preheated to 200 degrees for 1.5 hours. 30 minutes before cooking, remove the top layer of foil to brown the chicken.

Whole chicken in foil in the oven is ready, serve it hot with any side dish of your choice. It is very tasty to pour the remaining juice over the side dish. The chicken can be transferred to the dish entirely and cut after serving, or it can be immediately cut and served in portioned plates.

Bon Appetit!

You can watch a funny video below:

• a whole carcass of chicken or chicken;
• four cloves of garlic;
• seven tablespoons of sour cream;
• curry;
• paprika powder;
• garlic in granules;
• salt and pepper.

Step by step cooking

1. If you have a frozen carcass, let it thaw. If fresh, wash and dry.
2. First, rub the inside and outside of the chicken with salt (make a small cut in the center for this).
3. Next, prepare the sauce - mix the sour cream, curry, paprika and granulated garlic.
4. Cut fresh garlic into small slices.
5. Make small cuts on the chicken carcass and fill them with garlic. Also, two or three peeled cloves can be placed inside the chicken.
6. Brush the carcass with the prepared sauce and pour it a little inside.
7. Wrap the chicken in foil, preferably in two layers, to be sure that the juice does not leak out during baking.
8. Place the poultry on a baking sheet in a preheated oven (temperature 180-200 degrees).
9. Roast the chicken for 2-2.5 hours.
10. To check the readiness of the dish, carefully remove the baking sheet from the oven, unfold the foil (be careful, it may scald you with steam when unfolding) and pierce the bird with a knife. If the secreted juice is clear, then the chicken is ready.
11. Now peel back the edges of the foil and leave the top of the chicken open. Put the mold back in the oven, turn it on at the same temperature, and let the dish bake for another half hour. Then the meat will be covered with a golden brown crust.

Before serving, do not forget to remove the remaining foil from the chicken, they tend to stick to the bottom.

4 culinary secrets

See the important nuances of cooking below.

1. For roasting chicken, it is better to use a ceramic or cast iron mold. These materials heat up gradually, the heat evenly spreads through the meat, and as a result, it bakes well and does not lose its juiciness. Cooking whole chicken in a skillet is not advisable. The chicken will cook much longer in a skillet, it is better to bake on a baking sheet. It will take less time.
2. Do not bake the chicken directly on the baking sheet. Line it with baking paper or use deeper forms. When baking on a baking sheet, not only its surface gets contaminated, but also the inner walls of the oven, which are sometimes difficult to clean.
3. If you are roasting whole poultry, be sure to gut it, rinse it under running water, and pat it dry with a paper towel. Without the last step, you will not be able to get a golden crispy crust.
4. Cooking the chicken in the oven under the foil will help the meat to be incredibly soft and juicy. True, for this it is worth remembering a few rules. Firstly, absolutely the entire surface should be covered with foil, no “naked” pieces should remain. Secondly, when placing the chicken on a baking sheet, remember that the "seams" from the joints of the layers of the metal film should always be on top.

A few more recipes:

Chicken with apples

Another recipe for chicken in the oven in foil contains a favorite fruit of many - a juicy apple.

You will need:

• one chicken carcass;
• four medium-sized apples;
• seven to eight cloves of garlic;
• one and a half teaspoons of salt;
• a teaspoon of ground black pepper;
• a teaspoon of chicken spice mixture.

Preparation

1. Wash apples and remove cores and seeds. Then cut into small pieces.
2. Peel the garlic and press it into a homogeneous mass. Toss the garlic with the apples.
3. Rinse the chicken under running water, dry the skin with paper towels and make a cut in the middle of the carcass.
4. Stuff the poultry with apples and garlic, gently filling the insides with the mixture.
5. Rub with salt, pepper, and a seasoning mixture available at any local grocery store.
6. Line a baking sheet or tin with foil and place the stuffed carcass in it. Leftover apples can be laid out tightly around.
7. Wrap the chicken with apples in dense layers of foil and place in an oven preheated to 200 degrees for 1-1.5 hours. Which side to put the foil on? It doesn't matter, it is the same on both sides.

After cooking, a delicious gravy is formed, which can be poured over the dish before serving!

Recipe with potatoes

And now we will share with you a simple secret of preparing another variant of the dish - how to cook chicken in the oven in foil with potatoes. Also, instead of whole chicken, you can cook fillet deliciously and quickly according to this recipe.

You will need:

• one kilogram of potatoes;
• two heads of onions;
• a kilogram of chicken legs;
• three tablespoons of mayonnaise;
• olive oil;
• salt and pepper to taste.

Preparation

1. Wash and peel the potato tubers, then cut into 5mm thick slices. Do not cut thinner, as the potatoes can "fall apart" and turn into a shapeless mass in the oven.
2. Peel and cut the onion into half rings.
3. Rinse the chicken legs under running water and pat dry with a paper towel.
4. Brush a baking dish with olive oil and lay out the legs.
5. Combine the potatoes with onions and mayonnaise and lay this “pillow” on top of the chicken.
6. Pour the resulting layers with three to four tablespoons of water. This will keep the potatoes dry.
7. Cover the tin tightly with foil. Please note that the foil should be matte side outward so that more heat will be retained inside the mold.
8. Place the dish in an oven preheated to 180 degrees and bake for an hour.
9. Then remove the foil and leave the dish in the oven for another 10-15 minutes. This will evaporate the excess water and the chicken will brown.

As you can see, there is no difficulty in how to fry chicken and potatoes in the oven in foil. The finished dish can be served with a side dish of fresh vegetable salad.

Chicken in the oven, baked in foil, will decorate any table. It is baked quickly, and the speed of the preparatory process and the long "independent" baking of the dish will help you save time and get a guaranteed delicious result!