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Grilled chicken in the oven on a baking rack. Grilled chicken recipe in the oven Bake chicken in the oven on a stand

Many people love grilled chicken because of its crispy, flavorful crust and tender, juicy meat. This chicken can not only be purchased at retail outlets, but also cooked at home using an ordinary oven. Of course, it’s good if the oven is equipped with grill functions, but even without it you can get very tasty grilled kuru, for which it is advisable to purchase a special stand for cooking chicken (such stands are now sold in all hardware stores at a very low price). In the absence of a special stand for chicken, you can use a regular glass bottle (in this case, a prerequisite for obtaining tasty meat is to place the chicken on the bottle ONLY in a cold oven!).

Ingredients

To cook grilled chicken in the oven you will need:

chicken - 1 pc.;

garlic - 3 cloves;

salt, pepper, spices - to taste;

hot pepper - optional;

water - 1 glass.

Cooking steps

Then rub the entire chicken with salt, pepper, and spices. Place the grated chicken in a bowl and put it in a cool place for some time (from 1 to 10 hours) so that it can marinate.

It is more convenient to place the wings in the slits on the chicken breast so that they do not bulge to the sides.

Prepare a rack for cooking chicken. Pour some water into it.

Place the chicken on a rack and place it in an oven preheated to 200 degrees.

The grilled chicken will be ready in about 1-1.5 hours, depending on the size of the chicken.

And now you need to quickly sit down at the table, because this chicken tastes much better hot.

Cut the finished grilled chicken, cooked in the oven, into portions and add a side dish. Any fresh vegetables can be used as a side dish. You can also serve tomato sauce separately.

Bon appetit!

Fragrant, very tasty grilled chicken will be obtained in the oven: recipes on the grill or grill!

Cooking juicy and delicious grilled chicken at home is not at all difficult if you have a very ordinary oven. Just pick up fresh, raw chicken at the store, bring it home and open our recipe with step-by-step photos that will clearly show you what the cooking process looks like.

  • one whole chicken
  • favorite spices

Thaw your chicken, then generously sprinkle it with the spices you like. Don’t be afraid to overdo it: it’s impossible to spoil chicken with spices, the main thing is to choose spices that will go well with each other.

Rub the chicken with spices, distributing them evenly over the entire surface of the dish, and leave in this position for half an hour.

To prevent the legs from getting in the way, you can tie them using regular threads or using long stalks of green onions.

Place the whole chicken on the spit and place it in the oven, preheated to a temperature of at least 200 degrees. Select the grill function and bake for about an hour. When the chicken is ready, remove it from the oven, remove it from the spit and serve. You can decorate the dish with vegetables or herbs.

Recipe 2: grilled chicken in the oven (with photos step by step)

  • 1-1.5 kg - chicken
  • 2 teaspoons - salt
  • 2 teaspoons - basil (dried)
  • 3 teaspoons - mayonnaise
  • 3 teaspoons - mustard
  • to taste - red pepper (chili)
  • to taste - black pepper

First wash the chicken. Place the carcass on a towel or napkin to dry slightly.

Then rub the chicken carcass with black pepper and salt both inside and outside. Leave the chicken to soak for twenty minutes. You can use spices for grilled chicken (marjoram, nutmeg, garlic, thyme).

While the chicken is soaking in the spices, prepare the sauce for it. Take a bowl and combine mayonnaise with mustard. Then add dried basil and sprinkle generously with red pepper. Stir the mixture.

Spread the prepared chicken carcass generously with sauce. Then put it on a plate and put it in the refrigerator for another half hour (to marinate).

Preheat the oven. Place the chicken on the grill. The baking temperature should be from 180°C to 200°C. Roast the chicken for about one and a half to two hours. To prevent the fat from burning, pour a little water into the pan and place it down under the chicken. Pierce it with a knife; if the juice is light, the chicken is ready, but if there is blood, then not.

Serve the finished chicken hot, placing it on a platter with potatoes and raw vegetables.

Recipe 3, simple: grilled chicken with garlic in the oven

  • chicken - 1 pc.;
  • garlic - 3 cloves;
  • salt, pepper, spices - to taste;
  • hot pepper - optional;
  • water - 1 glass.

It is more convenient to place the wings in the slits on the chicken breast so that they do not bulge to the sides.

Prepare a rack for cooking chicken. Pour some water into it.

Place the chicken on a rack and place it in an oven preheated to 200 degrees.

Bon appetit! Now you know how to cook grilled chicken in the oven!

Recipe 4: grilled chicken in the oven on a wire rack (with photo)

This is a very simple recipe for grilled chicken in the oven, just choose your favorite spices!

  • Chicken - 1 piece
  • Seasoning for chicken - 20 grams
  • Salt - To taste

Defrost the chicken, wash it under running water, and dry it with a towel.

Rub the carcass on all sides with seasoning and salt, not forgetting the inside.

Wrap the chicken in cling film quite tightly, you can even tie it. And leave it in the refrigerator for a couple of hours, or better yet, overnight.

We take out the chicken, and very carefully and tightly tie its legs with twine, and the wings too. So that it doesn’t come undone while cooking!

Bake in a slightly preheated oven (160 degrees is enough) for 1 hour 20 minutes.

Ready! Serve, garnished with fruits and fresh vegetables, right in the center of the festive table!

Recipe 5, step by step: how to cook chicken in the oven

Grilled chicken cooked on a spit is evenly baked, and home-cooked chicken is tastier than store-bought chicken. Use salt and spices to taste. To cook it in the oven, you will need a grill spit or a special stand. I used a spit.

  • Chicken - 1 pc.
  • Salt, ground black pepper - to taste
  • Vegetable oil - 50 ml
  • Spices for chicken - 2 tsp.

Wash the chicken under cold water and dry.

Lubricate with vegetable oil.

Sprinkle with salt and spices. I have salt - already with spices.

Thread the chicken onto a skewer and secure. We tie the legs with threads.

We attach the wings to the carcass using toothpicks. Place the spit with the chicken in the oven and place the tray.

Bake in the “Grill” mode over medium heat until done. We determine readiness as follows: pierce the chicken with a knife, if a light liquid comes out, the chicken is ready. My chicken weighed 1.4 kg and the cooking time was about 2 hours, including the time to preheat the oven.

Our grilled chicken in the oven is ready. Serve with pita bread, pickled onions and fresh vegetables. Bon appetit!

Recipe 6: Grilled chicken with spices, cooked in the oven

  • chicken 2 kg
  • water 2 l
  • salt 60 g
  • allspice peas 1 tsp.
  • coriander, turmeric, chili, ground allspice, bay leaf to taste
  • vegetable oil 2 tbsp. lie

Take a large chicken. Remove excess fat so that it does not flood the oven.

Cook and cool the marinade. Add salt to it at the rate of 30 g per 1 liter of water, bay leaf, allspice. Place the chicken in the cooled marinade.

There is a small pressure on top, such as a plate, so that the chicken does not float. Cover with a lid and place in the refrigerator for a day.

Take it out, wipe it with a paper towel and rub the inside with spices. You can choose the herb according to your taste. Place it on a spit on a fork, secure it with disks on both sides and put it in the oven for 1 hour 15 minutes. Place a baking sheet covered with foil under the chicken on the bottom shelf so that do not dirty the oven.

At first glance, there is absolutely nothing complicated in cooking chicken, or any other bird in the oven. But this is only at first glance. Despite the apparent simplicity of preparation, this dish requires culinary skills, knowledge of some secrets, and the use of imagination.

In order for a bird baked in the oven to turn out truly tasty, juicy and appetizing, the correct choice of carcass, compliance with the temperature and cooking time, and a reasonable choice of accompanying ingredients are necessary. And only knowledge of the basics of cooking, coupled with your imagination and experience, can help you enjoy this delicious home-cooked dish.
1. Very important with a special carefully approach the choice of poultry carcass. Try to buy chilled or steamed chicken, which differs from frozen poultry in a much richer taste and tender meat. Chicken carcasses up to one year old and weighing no more than 1.5 kilograms are best suited for oven baking.


Pay attention to the freshness of your bird. Fresh chicken should have well-developed muscle tissue and a round breast with no protruding bone. The skin color should be even, pale yellow with a pink tint, the meat and fat of the poultry should be even in color without spots. If the skin color of the chicken is gray, the muscle fibers have an uneven hue other than pale pink, and the fat is too yellow, it is better not to buy such a bird. It won't make a tasty dish. Be sure to smell your chicken before purchasing. Good fresh poultry has a pleasant sweetish smell.
2. Choosing baking dishes, try to find a cast iron or ceramic mold. Such dishes heat up gradually and evenly, which will save you from possible burning or uneven baking of poultry meat.


However, both metal and glass baking dishes are also suitable, but will require more careful attention to the temperature regime due to the tendency to burn. For those who want to bake a whole chicken without any problems, we would advise you to look in stores for special deep forms with a high cone in the center or separate metal stands for baking chicken in a vertical position.
3. During frying, you should monitor the temperature as well. Chicken is considered fully cooked when the temperature inside the meat exceeds 85⁰C. But this can only be monitored using a special thermometer. To determine the degree of doneness of chicken without special equipment, follow simple recommendations. Preheat the oven before placing the prepared chicken in it. At temperatures from 180⁰ to 200⁰, baking time is approximately 40 minutes per kilogram of carcass weight. You can check the chicken's readiness by piercing it with a toothpick in the breast area. If the released juice is absolutely transparent and clean, without any blood or excessive turbidity, then your chicken is ready. But you should not overcook the chicken in the oven, otherwise the meat will become excessively dry and acquire an unpleasant smell of melted fat.
4. Get really tasty golden brown crust on chicken not difficult at all. If your oven is equipped with a grill, then simply use it 10 - 15 minutes before the end of cooking.


For those who do not have a grill in their oven, we can advise you to brush the chicken with a small amount of melted honey or a thin layer of sour cream. But it is better to refrain from using store-bought mayonnaise for coating. Mayonnaise will give your chicken a not-so-pleasant vinegar smell and fill it with excess fat, which will negatively affect both the taste of the finished dish and its dietary qualities.
5. The easiest way to quickly and deliciously baking chicken in the oven means baking it on a thick layer of coarse salt. Preheat the oven in advance. Wash the bird, cut it in the center of the breast and open it like a book.


Rub the chicken with black pepper. Place one kilogram of coarse salt on a baking sheet and place the chicken back down. Bake until done. Don’t worry, the chicken won’t turn out over-salted, it will absorb exactly as much salt as is required for good taste, but your dish will be evenly baked and crispy golden brown without much hassle, and you will always know how to cook chicken in the oven quickly and easily.
6. It turns out juicy, tender and aromatic chicken baked with lemon and garlic. Wash and dry the chicken carcass thoroughly using a paper napkin or towel. Cut one large lemon into thin slices, cut 6 cloves of garlic into petals. Season the chicken with salt and black pepper, stuff with half the lemon slices, adding 1 - 2 sprigs of thyme or ½ teaspoon of dried thyme leaves. Top the chicken with the remaining lemon slices and garlic, and wrap in parchment paper or place in a roasting pan. Bake until done at 180⁰C for 1 – 1.5 hours.
7. It turns out very tasty chicken prepared according to a simple Turkish recipe.
Rinse the chicken, dry it, rub it with salt and black pepper and place one small sour apple inside the carcass. In a separate bowl, mix 2 tbsp. spoons of mustard, 2 tbsp. spoons of lemon juice, two chopped cloves of garlic and 1 teaspoon of sugar. Coat the chicken with the prepared sauce and place in a baking dish. Cut 5 pieces into small cubes. potatoes, 3 carrots, 5 medium-sized onions. Grind 50 gr. parsley and thyme. Mix vegetables and herbs and place around chicken. Bake in the oven at 200⁰C. Bake the chicken and vegetables for the first 30 minutes, covering the pan with a lid, then remove the lid and bake until the chicken is done.
8. Very juicy and tender, with a delicious crispy crust chicken baked in breading.
Wash the chicken, dry it and cut it into four parts. Mix one cup of breadcrumbs with 1 tbsp. spoon of chopped fresh or dry garlic. In a separate bowl, beat two eggs with a fork. Rub the chicken pieces with salt and pepper, dip in beaten eggs and thoroughly bread in breadcrumbs and garlic. In a wide frying pan over high heat, heat 3 tbsp. spoons of vegetable oil and quickly fry the breaded chicken pieces on both sides until golden brown. Grease a baking dish with oil and place the fried chicken into it. Place 50 grams for each piece of chicken. butter. Bake the chicken prepared in this way in the oven for 40 minutes at 200⁰C. Serve with fresh vegetable salad.
9. Chicken stuffed with Brussels sprouts, will decorate any holiday table, and the excellent combination of well-fried juicy chicken meat with the bright aroma of delicate filling will pleasantly surprise you and your guests.
Heat 3 tbsp in a frying pan. spoons of butter. Add 2 chopped bacon slices and fry for 2 minutes, then add 1 chopped onion and 2 chopped garlic cloves. Fry for another 2 minutes. Add 200 gr. well washed and drained Brussels sprouts, salt and black pepper to taste, mix thoroughly, cover and simmer over medium heat for 10 minutes until half cooked. Cool the finished cabbage slightly and grind in a blender until it becomes coarse mince. Rinse the chicken carcass, dry it, rub it with black pepper and salt, stuff it with minced cabbage, place it in a baking dish and place it in the oven preheated to 180⁰. Bake for 40 – 60 minutes until done. Serve in portions with a garnish of filling and sprinkle with lemon juice.
10. And in the end we want to offer you a completely original North American recipe. chicken on a can of beer.
Chicken prepared in this way turns out very juicy, aromatic and piquant.

Wash and thoroughly dry the chicken carcass. In a separate bowl, mix 2 tbsp. spoons of paprika, 2 tbsp. spoons of brown sugar, 1 tbsp. a spoonful of salt, 1 teaspoon of cayenne pepper, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of dry celery and 1 teaspoon of dry mustard. Rub the mixture onto the outside and inside of the chicken. Warm one can of weak beer to room temperature and use a bottle opener to make several holes in the lid of the can. Pour some of the beer out of the can, leaving a little more than half. Carefully place the back of the chicken onto the beer can and place on a baking sheet in an oven preheated to 200⁰. Bake until done, 1 ½ hours. Remove the finished chicken from the jar, place on a dish and let sit for 10 minutes. Serve immediately with fresh vegetable salad and hot sauce.

It's hard to be sure of the freshness and taste of grilled chicken from a fast food cafe. If you want to treat your family to this dish, it is better to cook it yourself. At home you can make grilled chicken in the oven in several ways.

Ingredients: whole medium chicken carcass, 1 tbsp. l. (heaped) mustard, half a glass of full-fat sour cream, salt, poultry spices, dry garlic, a mixture of peppers.

  1. First, the carcass is plucked to remove any remaining feathers, and its sebaceous glands in the tail area are cut out. The chicken is washed and lightly dried. After this you can marinate it.
  2. For the marinade, mix mustard, sour cream, salt and all the spices recommended in the recipe in a cup. Their set can be changed to your own taste.
  3. The chicken is thoroughly rubbed with the resulting aromatic mixture not only from the outside, but also from the inside. In this form, it is left on the bottom shelf of the refrigerator overnight. If there is no such reserve of time, let the workpiece lie in the marinade for at least a couple of hours.
  4. Next, the carcass is skewered. It is necessary to tie the wings and legs.
  5. The spit is installed in an oven heated to 200-210 degrees.
  6. Grilled chicken is cooked in the oven on a spit for 1.5-2 hours in the “Grill” mode. The exact time will depend on its size.

Under the spit with the bird, be sure to place a baking tray with water to catch any dripping fat.

Recipe on a baking sheet

Ingredients: large chicken carcass, fine salt, 80-90 g of mayonnaise, 20 g of mustard, 4-5 garlic cloves, a pinch of ground pepper.

  1. After washing and drying, the chicken carcass is rubbed on all sides with a mixture of salt, pepper and crushed garlic.
  2. The marinade is prepared from salted mayonnaise with mustard. The resulting mass is rubbed onto the bird, after which it is put away in the cold for an hour.
  3. The prepared carcass is wrapped in foil and laid out on a baking sheet.
  4. The dish will be baked for 40-45 minutes at medium oven temperature.

10-15 minutes before cooking, unfold the foil so that the carcass browns.

With garlic

Ingredients: poultry carcass, 6-7 garlic cloves, any aromatic herbs, salt to taste, 1 tbsp. filtered water.

  1. The chicken is washed, dried, and then rubbed with salt, a mixture of peppers and some crushed garlic. In this form, it will remain in the cold for at least 2 hours. It’s better to leave the preparation overnight.
  2. The remaining garlic is cut and placed inside the carcass. You can add any seasonings to it.
  3. The bird will be cooked on a special round stand for it. Water is poured inside the structure. The chicken is attached to a metal “grid”.

The dish will be cooked in a very hot oven for 60-90 minutes. The exact time depends on the size of the carcass.

Spicy grilled chicken in soy sauce

Ingredients: chicken carcass for about 1.5 kg, 2 tbsp. full-fat mayonnaise, spicy ketchup, soy sauce, garlic to taste, 1 tsp each. any seasoning for poultry, bee honey, nutmeg and spicy adjika.

  1. Garlic is crushed and mixed with adjika, soy sauce, honey, seasonings and other ingredients of the recipe.
  2. The resulting paste should be thoroughly coated on all sides of the chicken carcass. Ideally, it should sit in the marinade all night. But at least the workpiece is left for a couple of hours.
  3. The carcass is fried in the oven on a grid for 80-90 minutes at a temperature of 210-220 degrees.

You can cook this dish on a bottle.

How to cook on the grill?

Ingredients: poultry carcass, 5-6 tbsp. refined oil, 4 onions, 5-6 medium potatoes, 270 g of fresh mushrooms, several sprigs of rosemary, table salt.

  1. The bird is washed well and dried with paper towels. Next, it is coated on all sides with a mixture of oil and salt. You can add your favorite seasonings.
  2. All vegetables are coarsely chopped, sprinkled with oil, and sprinkled with salt. They are laid out on a baking sheet along with chopped mushrooms and rosemary sprigs.
  3. The chicken is placed on a wire rack over a baking sheet. The entire structure is left in a hot oven for 70 minutes.

As soon as clear juice begins to flow from the puncture sites on the carcass, it means the chicken is completely ready.

With lemon in the oven

Ingredients: whole bird carcass, table salt to taste, 1 tsp. seasoning for poultry, ½ tsp. mustard powder, garlic to taste, 2 whole lemons, a mixture of peppers, 2 tbsp. refined oil.

  1. The oven heats up to 180 degrees.
  2. For the marinade, mix ground peppers, crushed garlic, mustard, salt, and seasonings. The resulting mixture is poured into refined oil. The juice of two lemons is squeezed in there.
  3. The carcass is covered with marinade inside and out. Next, the workpiece is left for a couple of hours.

The chicken is baked in a very hot oven for 80-90 minutes until the juices run clear.

In cheese marinade

Ingredients: whole poultry carcass (about 1.3 kg), 920 g processed cheese, nutmeg to taste, 2 tbsp. soy sauce, 3 tbsp. fatty mayonnaise, salt and dry garlic.

  1. For the marinade, the cheeses are combined and kneaded. It is best to take soft, runny cheese. Mayonnaise, dry garlic, soy sauce, and nutmeg are added to it. If necessary, the mass is added with salt. Instead of dry garlic, you can use fresh garlic to taste, after passing it through a garlic press.
  2. The washed and dried chicken carcass is thoroughly coated with the resulting mixture on all sides. The marinade should be not only on the outside of the bird, but also on the inside. Next, the workpiece is left for at least 4 hours.

The prepared carcass is put on a spit and baked in a well-heated oven until the juices clear.

Grilled chicken in kefir

Ingredients: poultry carcass approximately 1.3-1.4 kg, large onion, half a lemon, half a liter of full-fat kefir, garlic to taste, a full glass of chicken broth, aromatic herbs, fine salt, 3 tbsp. vegetable oil.

  1. For the marinade, finely chop the onion and chop the garlic in any convenient way. Oil is poured into the listed components.
  2. Lastly, kefir, freshly squeezed juice from half a lemon are poured into the marinade, salt and aromatic herbs are added.
  3. The chicken, washed and dried with paper napkins, is thoroughly coated with marinade and placed in a bag. You can pour the remaining mixture on top. In this form, the bird will marinate in the cold for at least 2 hours.
  4. Cook the chicken on a baking sheet or on a special stand for 80-90 minutes.

Every 15 minutes the carcass is poured with broth for juiciness.

Original recipe on the jar

Ingredients: whole chicken carcass, salt to taste, spice mixture (colored ground peppers, dried basil, mint), olive oil.

  1. The bird carcass is washed well on all sides, poured with olive oil and rubbed with salt, as well as some seasonings. You can leave the preparation in this form for a couple of hours so that the meat is saturated with spicy aromas.
  2. The jar will be used from glass - perfectly clean (without stickers or the slightest traces of them).
  3. The container is filled approximately 2/3 with water. The remaining spices are thrown there. This will allow the carcass to soak in the spices from the inside.
  4. A chicken is placed on the jar. Glassware is placed in a baking dish into which fat will drain during cooking.

The treat will take 80-90 minutes to prepare in a very hot oven.

With sour cream and Provençal herbs

Ingredients: whole bird carcass (weighing approximately 1.5 kg), 130 g of fat sour cream (homemade is best), table salt to taste, 2 small. spoons of mustard, a couple of large pinches of Provençal herbs, a mixture of peppers.

  1. The chicken carcass is washed on all sides with running water and dried well. If there are feathers left on it, the latter must be removed.
  2. In a separate bowl, mix homemade sour cream, mustard, salt, peppers and Provençal herbs. If you don’t have a village dairy product at hand, you can take a store-bought one, but it’s high in fat.
  3. The carcass is completely covered with a marinade based on sour cream. It needs to be lubricated both inside and outside. Ideally, you should leave the product overnight so that it is well saturated with the marinade. If you don’t have that much time, at least 2-3 hours will be enough.
  4. Next, the carcass is skewered or simply laid out on a wire rack and placed in a well-heated oven.
  5. At 210-220 degrees, the dish will cook in 80-90 minutes.

Be sure to place a baking tray with a small amount of water under the spit or grill to drain the fat from the bird.

With oranges

Ingredients: whole bird carcass, full-fat mayonnaise to taste, 4-6 garlic cloves, 2 large ripe oranges, table salt, any aromatic herbs. The following describes how to properly prepare grilled chicken with citrus fruits at home.

  1. The carcass is washed well and dried.
  2. One fruit gets rid of its peel. The second, together with the zest, is cut into thin circles.
  3. The prepared carcass is rubbed with a mixture of mayonnaise, salt, aromatic herbs and crushed garlic. You can leave a few garlic cloves and stuff the carcass with them.
  4. Also, several fruit slices are placed under the skin of the bird.
  5. The remaining whole orange without peel is sewn inside the carcass. To make the dish more flavorful, you can combine it not only with garlic, but also with any other aromatic additives. Some housewives, along with an orange, sew pieces of peeled ginger root or even whole cinnamon sticks into the chicken.

The product is baked in the oven for 80-90 minutes at high temperature.