How to bake chicken in foil. Bake the chicken in foil. Simple recipes and culinary secrets. Step-by-step recipe for chicken baked in foil in the oven

Chicken cooked in the oven is one of the simplest, and at the same time delicious, meat dishes. It will be appropriate both on a festive and everyday table and will definitely not leave any of your guests or family indifferent. Today we will tell you about one of the simplest ways to prepare chicken this way - how to bake chicken in foil in the oven.

4 culinary secrets

See below for important preparation details.

1. To bake chicken, it is better to use a ceramic or cast iron pan. These materials are heated gradually, the heat spreads evenly throughout the meat, and as a result, it is well baked and does not lose its juiciness.
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 dirty, but also the inner walls of the oven, which are sometimes difficult to clean.
3. If you are roasting a whole bird, be sure to gut it, rinse it under running water and dry it with a paper towel. Without the last step, you will not be able to get a golden crispy crust.
4. Cooking chicken in the oven under foil will help the meat turn out incredibly soft and juicy. True, for this it is worth remembering a few rules. Firstly, absolutely the entire surface must be covered with foil, there should be no “bare” pieces left. Secondly, when placing the chicken on a baking sheet, remember that the “seams” from the joints of the layers of metal film should always be on top.

Whole chicken in foil

The first recipe is suitable for those who do not know how best to cook a whole chicken in the oven in foil and for those who have a frozen carcass. Due to the fact that the bird is in foil for quite a long time, even meat from the freezer can become surprisingly soft and juicy.

You will need:

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

Preparation

1. If you have a frozen carcass, let it thaw. If fresh, wash and dry.
2. First, rub the chicken with salt outside and inside (to do this, make a small cut in the center).
3. Next, prepare the sauce - mix sour cream, curry, paprika and granulated garlic.
4. Cut fresh garlic into small slices.
5. Make small cuts on the chicken carcass and stuff them with garlic. You can also place two or three peeled cloves inside the chicken.
6. Grease the carcass with the prepared sauce and pour a little of it inside.
7. Wrap the chicken in foil, preferably in two layers, to ensure that the juices do not leak out during baking.
8. Place the bird on a baking sheet in a preheated oven (temperature 180–200 degrees).
9. Simmer the chicken for 2-2.5 hours.
10. To check if the dish is ready, carefully remove the baking sheet from the oven, unwrap the foil (be careful, you may be scalded by the steam when unrolling it) and pierce the bird with a knife. If the juice released is clear, then the chicken is ready.
11. Now peel back the edges of the foil and leave the top of the chicken exposed. Put the pan back into 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 any remaining foil from the chicken; it tends to stick to the bottom.

Chicken with apples

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

IN


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;
• teaspoon of chicken spice mixture.

Preparation

1. Wash the apples and remove cores and seeds. Then cut into small pieces.
2. Peel the garlic and make it into a homogeneous mass using a garlic press. Mix garlic with 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 bird with apples and garlic, carefully filling the insides with the mixture.
5. Season with salt, pepper and seasoning mix, which can be purchased at any store.
6. Line a baking sheet or mold with foil and place the stuffed carcass in it. The remaining apples can be placed tightly around.
7. Wrap the chicken with apples in thick layers of foil and place in an oven preheated to 200 degrees for 1-1.5 hours.

After cooking, a wonderfully tasty gravy is formed, which you can pour over the dish before serving!

Recipe with potatoes

And now we will share with you a simple secret for preparing another version of the dish - how to cook chicken in the oven in foil with potatoes.


You will need:

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

Preparation

1. Wash and peel the potato tubers and then cut into 5mm thick pieces. You should not cut thinner, as the potatoes may “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 dry them with a paper towel.
4. Grease a baking dish with olive oil and place the chicken legs.
5. Mix potatoes with onions and mayonnaise, and place this “pillow” on top of the chicken.
6. Pour three to four tablespoons of water over the resulting layers. This will prevent the potatoes from becoming too dry.
7. Cover the pan tightly with foil. Please note that the foil should be the matte side facing out - this will retain more heat inside the mold.
8. Place the pan 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 allow the excess water to evaporate and the chicken will brown.

As you can see, there are no difficulties in baking 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’s easy to prepare, and the speed of the preparatory process and the long “independent” baking of the dish will help you save time and get a guaranteed tasty result!

The secret of such a delicate taste is that in foil, chicken meat is baked in its own juices and does not become greasy, as happens when frying in oil. Even if the meat was initially tough, after baking it will become surprisingly soft. To make the dish even more appetizing, you can bake chicken meat along with herbs, such as Provençal.

How to choose foil for baking chicken in the oven

First, let's talk about baking foil. So, why exactly it, what are its advantages compared to other baking items (sleeve, etc.)? Firstly, even a novice cook can handle baking in it: you won’t have to spend much effort, an appetizing and healthy dish will, in fact, prepare itself. Secondly, due to the fact that the bird will cook in its own juices, you will be able to enjoy it even if you are on a diet, because it will not be fatty. Thirdly, you will not stain your oven with fat if, of course, you carefully wrap the chicken carcass in foil.

What should you pay attention to when buying foil for baking chicken in the oven?

First of all, you need to know that foil of different thicknesses is used for two purposes - for (0.009 mm or 9 microns) and for baking (0.011 mm or 11 microns). If you are going to keep chicken meat in the oven for a long time, then choose the strongest and thickest foil - 0.014 mm (14 microns). It should also be used if bones are sticking out of the bird, so that they do not break through the foil and the juice does not leak out during baking.

But don’t go for thickness – it’s not always convenient to wrap meat in thick and, therefore, hard foil. Therefore, you need to check whether it bends and rolls well. If the foil is too thin, you can wrap the chicken in two layers. Also pay attention to the manufacturer. If you use imported foil, it is better to choose European manufacturers; if you like domestic ones, GOST must be indicated on it.

General rules for cooking in foil

There are some rules to keep in mind when using foil. To prevent the chicken from burning or sticking during baking, grease the chicken with foil or margarine. Can be used . Some people think that greasing is not necessary because the chicken juices will prevent the chicken from sticking to the foil. Here the choice is yours. But if you cook chicken meat along with a side dish, greasing is a must, because vegetables, especially onions, will definitely stick to the foil and burn. It is better not to pour marinade (vinegar, wine, etc.) on the bird, as they have a bad effect on aluminum materials. By the way, it is generally undesirable to use vinegar when preparing meat dishes. Despite these limitations, foil has a significant advantage (besides the fact that it is very easy to bake in it and make a dietary dish) - it will withstand any temperature. When you wrap, make sure that there are no holes left in it, otherwise the juice will flow out of the chicken carcass onto the baking sheet and it will turn out dry.

How to bake chicken in foil in the oven

Tips for baking chicken in foil in the oven:

1. Choose steamed or chilled chicken for baking rather than frozen. This will make the finished meat juicier.
2. After washing the carcass, gut it and dry it with a paper towel (otherwise you won’t get a golden brown crust).
3. As a rule, medium-sized chicken parts - legs and wings - are baked in foil.
4. Be sure, in addition to salt, sprinkle the chicken with different spices, such as curry, different herbs for chicken, and a mixture of peppers. You can use sea salt instead of regular salt.
5. You need to sprinkle the chicken carcass with spices not only on the outside, but also on the inside. You can buy chicken in the store already prepared for baking.
6. You can add cloves of garlic to the chicken for a spicy taste. To do this, use a knife to make small holes in the washed carcass and insert small cloves of garlic into them.
7. Be sure to check the chicken for doneness before removing it from the oven. Carefully remove it and pierce it with a toothpick or fork: if the juice is reddish, it is still raw; if white, the bird is ready.
8. Do not keep chicken in the oven for too long to prevent it from becoming dry.
9. If you like poultry with a golden brown crust, some time before the end of cooking, open the foil on top and bake for some more time, but not for long. Usually the crust appears in about 30 minutes. So, as you can see, chicken in the oven, baked in foil, may well be rosy and elegant.

A universal recipe for cooking chicken in foil in the oven with a side dish

Cooking chicken in foil is very simple. After studying the recipe described below, you will see for yourself. Many people know how to bake chicken parts - for example, legs, wings or breasts. But not everyone dares to cook a whole chicken carcass. But soon you will understand: there is nothing to worry about.

What side dish can you make for it? You can add vegetables to it and bake everything together. This vegetable side dish will ideally complement juicy and tasty chicken. MirSovetov offers you a recipe describing how to bake a whole chicken in the oven in foil with potatoes.

You will need:

• medium-sized chicken – 1 pc.;
• garlic – 2-4 cloves (optional);
• ground curry – 1 tsp;
• salt – 2-2.5 tsp;
• spices - to taste (paprika, granulated garlic, chicken seasoning, thyme, rosemary - dried or fresh, ground red pepper, etc.).
• potatoes – 6 pcs.;
• mustard – 1 tbsp. l.;
• cheese – 200 g;
• onion – 1 pc.;
• any vegetable oil.

Preparation:

Prepare the chicken for baking: wash it, gut it if necessary.

Then rub it thoroughly with salt on both sides. You can use a whole chicken or cut it in half. If the carcass is large, then cutting it is highly recommended.

Sprinkle chicken with pepper and other spices of your choice.

Peel the garlic, separate the number of cloves you need. Cut the garlic cloves into thin slices. After this, make small holes in the chicken with a knife and insert pieces of garlic into these holes.

If you are going to roast a whole chicken (you can use chicken drumsticks instead), you can put chopped garlic directly inside the carcass. The slices should not be too thin.

Brush the outside of the chicken carcass with mustard using a knife.

It also needs to be lubricated from the inside.

Cut a piece of foil large enough to fit the chicken, potatoes, onions and still have the edges long enough to connect to the piece of foil you put on top. Grease this piece with vegetable oil. Carefully transfer the chicken carcass to the foil.

Peel the onion and cut it into rings.

Cut the peeled potatoes into small pieces, but not too small.

Arrange the onion rings around the chicken.

If the sheet of foil on the bottom is small, you can place the onions on top of the chicken.

Sprinkle the potatoes with salt and dried rosemary.

Place them with the onions and chicken so that all the products are located as closely as possible.

If you use fresh rosemary, MirSovetov recommends spreading it on the sides of the potatoes.

Grate the cheese on a coarse grater and sprinkle it over the chicken, potatoes and onions.

Please note that if you cut the bird into pieces, you will need to wrap each piece in foil or, if there are a lot of pieces, place them on a baking sheet greased with vegetable oil and cover the top with two sheets of foil.

The top layer of foil should also be greased with vegetable oil. Carefully fold the edges of the bottom and top sheets. The seams of the foil should face up.

Make sure all the chicken and vegetables are tightly wrapped in foil. If two sheets are not enough, you can take a third one.

Place the chicken in an oven preheated to 180-200 degrees and bake it for 1.5-2 hours. Be sure to check the chicken for doneness from time to time to avoid drying it out. If you do not use whole chicken, but pieces, then bake them with potatoes for about 1 hour. Check the readiness of the bird with a toothpick, looking at the color of the juice and meat, and the readiness of the potato - simply by piercing it: if it is soft, it means baked.

Then carefully remove the chicken from the oven (you can even wear gloves if you are afraid of being scalded by the hot steam) and check its doneness with a toothpick. The juice should be clean, without any blood, and the meat should be white and not pink.

If you want a golden brown crust, turn off the edges of the foil on top and put the chicken in the oven for another half hour.

Then remove the meat from the oven again and remove the foil. Make sure there are no pieces of it stuck to the bird or potatoes. Diet chicken with very healthy baked potatoes is ready!

The finished dish can be sprinkled with herbs.

As you can see, there is nothing complicated about cooking chicken in the oven under foil, and the ingredients needed are the simplest. Now, knowing how to bake chicken with potatoes in the oven in foil, you can surprise your loved ones with this tasty and healthy dish.

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

2017-11-29 Yulia Kosich

Grade
recipe

2984

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

13 gr.

Carbohydrates

1 gr.

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.

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 together with spices in a bowl. cut into thin slices, make cuts in the fleshy parts of the chicken and fill them garlic slices. After that, 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.

All meat eaters love chicken in foil. The most tender meat, light and tasty, crispy crust (if we are not talking about boiled chicken), soaked in spices and salt. A dish that goes with everything and goes with everything. If you want, there will be chicken for the side dish, if you want, make sandwiches with meat from what is left :) Or you can also make a salad with chicken or shawarma. If there were a lot of ideas, there would be a chicken.

Ingredients:

• whole chicken or chicken
• 1.5 tsp. salt
• 0.5 tsp ground pepper
• 1 bay leaf
• foil

Chicken in foil in the oven:

1. Wash the outside of the chicken thoroughly, as well as the inside cavity. Gently dry the carcass using paper napkins. Then we rub the chicken with salt, don’t forget to salt it inside too. Pepper the carcass and put a laurel leaf inside.
2. I recommend knitting the chicken legs, then when finished it will look simply gorgeous. Wrap the chicken in foil. I find it easier to use two sheets of foil. I put the chicken on the first one and fold the edges towards the center of the carcass, and with the second I cover the carcass and fold the edges of the foil downwards. This way, the broth that forms during baking will not leak out; it will remain in the bottom sheet of foil.
3. Place the chicken in foil in a preheated oven and bake at 190 degrees for 1 hour to 1.5 hours, depending on the size of the carcass. It is better to bake homemade chicken for at least 1.5 hours, since its meat is tougher. Then we take out the baking sheet with the chicken and open the top layer of foil. Pour the broth formed during the baking process over the top of the chicken and return it to the oven for 15 minutes to brown. The photo captures the exact moment the foil was opened; the chicken had not yet sunbathed.
4. And here is the finished dish. The aroma of the chicken is amazing. The thread holding the chicken legs together can be removed; it is no longer needed. You can see the broth at the bottom of the foil. It can be used as a gravy for a side dish or even as a base for a future soup (just pour into the water when cooking the first dish). I love recipes where the oven does almost everything for you. There is no need to guard the pan, stir, or add ingredients one by one. You just prepared everything in five minutes (yes, in a minute actually) and after a while you get the finished dish. May everything in life be as simple as when cooking this chicken:) Bon appetit!

Baked chicken (in foil)

If you have time and want to cook truly tender chicken, I recommend checking out this recipe.

This recipe also works well if you plan to cook chicken that has been frozen. Due to the fact that the poultry meat languishes for a long time in foil, the chicken is well soaked in spices and its own juices.

To prepare you will need:

• Chicken (chicken) - 1.5 kg.
• Garlic - 2-4 cloves (optional)
• Sour cream and/or mayonnaise ~ 6-7 tbsp.
• Ground curry - 1 tsp.
• Paprika powder - 1 tsp.
• Granulated garlic - 1/2 tsp.
• Salt, pepper - to taste.

Preparation:

1. If desired, spices can be replaced with ready-made seasoning (spice mixture) for chicken.
2. To begin with, the chicken should be washed (frozen - first defrost). A small chicken (about 1-1.5 kg) can be cooked whole or cut in half. It is better to cut large chicken into pieces (breast halves should be baked along with the wings).
3. Rub the chicken pieces thoroughly with salt. If the bird is whole, then you need to rub it both outside and inside.
4. Then mix sour cream and/or mayonnaise and spices in a bowl.
5. Cut the garlic cloves into fairly thin longitudinal slices.
6. Make cuts in the chicken with a knife (in especially meaty parts) and stuff the chicken with garlic. If the bird is cooked whole, then you can put 1-2 chopped garlic cloves inside.
7. If the chicken is cut into pieces, then each piece of chicken should be wrapped in a separate sheet of foil. It is better to roll the foil in two layers so that the juice does not leak out.
8. Lubricate the chicken with the prepared mixture (a whole chicken should also be greased on the inside). Place on foil.
9. Wrap the chicken carefully so as not to tear the foil. Each piece should be tightly wrapped in foil. Place the wrapped chicken on a baking sheet so that the seams of the foil are facing up.
10. Place the baking sheet with the bird in an oven preheated to 180-200 degrees. The chicken should simmer in the oven for 2-2.5 hours. If you are cooking a large chicken whole, you can increase the time to 3-3.5 hours.
11. Then you need to take out the baking sheet with the chicken and carefully (the chicken pieces are very hot and can be scalded by the steam) unfold from above, check the readiness (pierce with a knife and press - the juice released should be clear and the meat should be white).
12. After you are convinced that the meat is ready, you need to unscrew the edges of the foil, cut off the excess with scissors or tear off.
13. You need to turn the oven on to maximum and put the chicken in there until browned. Usually it takes about half an hour.
14. The browned chicken must be carefully removed from the foil. Make sure there are no pieces of foil sticking to the bird.
15. The chicken comes out with a very crispy crust and very tender and juicy meat.

Bon appetit!

Chicken with sweet peppers, tomatoes in foil

Vegetables can unimaginably reveal the taste of any meat, be it chicken, pork, duck. We invite you to try this unique culinary combination. Believe me, no one can refuse such yummy food.

Ingredients:

• chicken 1 1.5 kg;
• bell pepper 1 yellow, 1 red, 1 green;
• tomatoes 5 pcs.;
• 3 4 cloves of garlic;
• olive oil;
• 2 onions;
• spices to taste, perhaps add a sprig of rosemary.

Preparation:

1. First, let's prepare the chicken, which we carefully clean from fat and dry with a towel. Let's start seasoning - salt and pepper the carcass both inside and out. Take 1 onion, garlic and lemon, divide them into 4 parts, place inside the chicken.
2. Let's start with the vegetables. Core the sweet pepper and cut into rings. We do the same with onions. It is better to peel the tomatoes; the meat will be more juicy. In addition, cut the tomatoes into medium pieces.
3. In a separate bowl, mix peppers, tomatoes, chopped garlic, maybe add a little lemon juice, sprinkle with olive oil. Place the vegetables near the chicken. We carefully decorate everything with foil and bake in the oven for 1.5 hours at 180 degrees.

Chicken with prunes, walnuts in foil

A delicious recipe for a festive table. Believe me, your invited guests will not be able to leave you without trying out the recipe for the cooked chicken.

Ingredients:

• chicken size depending on the number of guests;
• cream 200 ml;
• prunes 300 g;
• walnuts 200 g;
• olive oil;
• salt and spices.

Preparation:

1. Fry the prepared chicken on all sides in hot oil.
2. Carefully chop the walnuts and chop the onion into half rings. Place the onion in a hot frying pan, and after a minute add the walnuts.
3. After 2 minutes, add cream.
4. Wipe the chicken thoroughly with the sauce, then place it on foil, and don’t forget about the prunes.
5. We cut it into cubes and put the birds inside.
6. Wrap the carcass and bake in the oven for 1-1.5 minutes.

Chicken breast with tomatoes in foil

Wherever they use chicken breast - salads, chops, baked goods, rolls and more. We offer a recipe for making chicken breast in foil. The dish is prepared according to the principle of a sandwich - all the ingredients are placed on top of each other.

Ingredients:

• fillet 1 kg;
• tomato 2 pcs.;
• garlic cloves;
• cheese 200 g;
• vegetable oil;
• salt and spices.

Preparation:

1. Place a sheet of foil on a baking sheet and coat it with oil, which will prevent the meat from sticking.
2. We cut the tomatoes into rings and place them on foil, forming a kind of pillow for the fillet.
3. Place the fillet. Rub it with crushed garlic, salt, and spices.
4. Cut the cheese into slices and cover the fillet.
5. Wrap all the ingredients and place in the oven.

After 35 40 min. It is possible to please your loved ones with tender and juicy meat.

Chicken in foil in the oven with apples

Ingredients:

• spices for chicken 5 g;
• four medium-sized apples;
• ground dark pepper 5 g;
• eight cloves of garlic;
• finely ground salt one and a half tsp.

Preparation:

1. Wash the apples, cut out the core with seeds and cut the fruit into small pieces. Place it in a deep plate.
2. Peel the garlic and pass it through a garlic press. Add garlic mixture to apples and stir.
3. Rinse the chicken carcass under the tap and pat it dry with paper towels. Make a cut in the middle of the carcass.
4. Stuff the bird with a mixture of apples and garlic, filling the insides with it. Rub the carcass with a little salt, chicken seasonings and pepper.
5. Line a baking sheet with foil and place the stuffed chicken carcass on it. Place the remaining apples near the chicken. Wrap the bird in foil and place it in an oven preheated to 200 C for an hour and a half. Remove the finished chicken from the oven, unwrap the foil and cut into portions.

Chicken legs in foil in the oven

Ingredients:

• kilogram of chicken legs;
• finely ground salt;
• 100 ml white wine.

Preparation:

1. Prepare the chicken legs. Wash and dry them with a paper towel.
2. Peel the garlic. Rinse the slices and crush them using a garlic press.
3. Pour wine into a cup, add mustard, thyme and crushed garlic. Add salt and mix well.
4. Place the chicken legs in a bowl and pour the marinade over them. Mix with your hands and leave to marinate in the refrigerator for three hours. Turn the legs over periodically so that they are marinated on all sides.
5. Line the pan with foil. Place chicken legs from the marinade on it. Cover the top with another layer of foil and fold the edges so that the juice does not leak out during baking.
6. Preheat the oven to 180 C. Place the baking sheet with chicken legs in a preheated oven for forty minutes. For a couple of minutes. until ready, remove the baking sheet, remove the top layer of foil and place in the oven until the chicken browns. Serve the chicken in foil in the oven with a side dish of potatoes and vegetable salad.

Chicken in foil in the oven in creamy sauce

Ingredients:

• two-kilogram chicken carcass;
• finely ground salt;
• a piece of butter;
• two cloves of garlic;
• ground dark pepper;
• 40 g grill seasonings.

Preparation:

1. Rinse the chicken carcass under the tap. Clean off any excess and dry with a paper towel.
2. Place a piece of butter in a deep bowl, add spices for grilled chicken and mix well until smooth.
3. lift the skin of the chicken carcass a little to create an unusual pocket. Place the oil mixture under the skin and rub the outside of the chicken with it. You can additionally add salt and spices to the mixture. Tie the chicken legs with thread.
4. Wrap the chicken in foil. Place the bird in the preheated oven for an hour. Bake the chicken at 200 C. After this, open the foil and put the chicken in the oven for another half hour, until an appetizing crust forms on it.

Chicken in foil in the oven with potatoes

Products:

• part of chicken (I have 2 legs)
• a dozen potatoes
• mayonnaise packet
• salt pepper
• foil

How to cook chicken in foil:

1. Initially, rinse the chicken, let the water drain, and marinate. To do this, add salt, pepper and squeeze out mayonnaise. Mix everything thoroughly, and let it lie there for half an hour, soaking.
2. During this time, prepare the potatoes, peel, rinse, cut, sprinkle with salt, pepper, and pour a little oil on them.
3. Next, spread the foil on a baking sheet, grease it with oil, and scatter the potatoes on the baking sheet.
4. Place marinated chicken legs on it.
5. Pour a little more water to make it juicy and wrap it in foil.
6. Place in the oven. I usually bake everything at 180 degrees, I baked the chicken for about 40 minutes, then I opened the foil to bake it, to get a golden crispy crust.
7. So hold for another 15 minutes and you're done.
8. In the meantime, make a salad, and lunch is simple, tasty, quick, filling - chicken in the oven with potatoes, ready.

1. It is also possible to determine the readiness of the meat by the appearance of the foil - blackened bends indicate the readiness of the chicken.
2. In order for the chicken in foil to have a golden brown crust, you need to pour the rendered juice over the meat and let it sit for 15 minutes. put it back into the oven.
3. The taste of meat can be made more juicy if the meat seasoned with salt and spices is kept in the refrigerator for about an hour.

Don't forget, there is no limit to perfection. Feel free to experiment in your kitchen and then you will certainly be able to boast of your ability to professionally cook chicken in foil.