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Roasted chicken

Roasted chicken



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I didn't know how to name this recipe, it's actually chicken on the bottle, but since it doesn't have a bottle, I said to call it something else

  • a suitable chicken
  • spices (delicate)
  • salt
  • pepper
  • 100gr red wine
  • 3 potatoes

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken in the oven:

wash the chicken well, season it, and put it on the special chicken dish (I don't know what it's called but I have one of the ceramics which at the base is like a deep plate and that's why I took advantage and put the potatoes down)

We clean the potatoes and cut them into cubes, season them, then put them under the chicken legs.

sprinkle the chicken with wine and then put it in the oven for 45-60 minutes on medium to low heat

from time to time we sprinkle it with wine to brown it well

good appetite!


Viennese chicken in the oven

Whether you want to prepare a dinner or a lunch, the chicken recipe will become a quick and safe help when you want to make something creamy, delicious and filling.

Ingredients

  • 500 g chicken breast
  • 500 g mushrooms
  • 200 g cream
  • 200 g cheese,
  • 250 ml of milk
  • 50 g butter
  • 2 potatoes
  • 2 onions
  • 60 g white flour
  • olive oil
  • Italian greens
  • salt and pepper

Method of preparation

Finely chop the onion and place in an ovenproof dish (either ceramic or heat-resistant glass) together with the olive oil.

Add the chicken breast cut into strips, seasoned with salt, pepper and Italian greens and leave in the oven for about 20 minutes until the mixture starts to boil. In parallel, cut the mushrooms into slices and cook until their water drops. You can also boil the diced potatoes a little.

Add the mushrooms and potatoes to the meat in the oven, place a foil on top of the bowl and put back in the oven for 10 minutes.

Meanwhile, prepare the white sauce: melt the butter in a saucepan and gradually add the flour until you get a paste. Then add the milk and stir continuously over low heat. When the mixture thickens, add the cream and half of the grated cheese.

Stir everything over low heat until smooth. When the ingredients in the oven have intertwined, remove the foil and pour the white sauce and the rest of the grated cheese.

Leave everything in the oven for about 20 minutes until browned.


Ingredients fried chicken according to the cold oven method

  • 1 vegetarian chicken of 1.7 kg
  • 4 cloves of garlic
  • 3 sprigs of fresh basil
  • 1 bunch of fresh thyme
  • 1 sprig of green onion, with leaves
  • ½ lemon
  • 35 grams of butter
  • 15 ml. olive oil
  • salt and pepper

Basic rules for the success of the recipe

For the success of this simple recipe, which has an exceptional result, we must follow two very simple rules:

A. The chicken should be brought to room temperature, taken out of the refrigerator at least 2 hours before cooking.
B. The oven thermostat is working properly. By this I mean that, if we set a certain oven temperature, we can be sure that the temperature is exactly that in the oven. To make sure we have a well-calibrated oven, we can use an oven thermometer. If the set oven temperature and the thermometer display coincide, it is certain that the oven thermostat is working correctly.

How to cook fried chicken to perfection & # 8211 cold oven method

Preparation of spicy pasta and seasoning the chicken

This recipe for fried chicken according to the cold oven method mainly refers to a technique of cooking chicken in the oven. The way the chicken is seasoned can be different, depending on your preferences. I seasoned the chicken that I prepared in this way with a butter flavored with greens. Following this technique, however, you can cook seasoned chicken as everyone prefers.

1. I put in the container of a chopper butter, green onions, thyme and basil, cut larger than a knife and 2 cloves of garlic. I added 1 teaspoon of coarse salt and ¼ teaspoon of pepper.

2. I added the butter and olive oil and mixed until I got a fragrant paste, like a fine ointment.

Here are two more suggestions for seasoning this fried chicken:

  • Prepare a paste of 40 grams of duck lard, 3 cloves of crushed garlic, 1 teaspoon grated sweet paprika, 1 teaspoon grated cumin, ½ teaspoon ground black pepper and 1 teaspoon grated salt.
  • Blender 2 green onions, grated lemon peel, 1 tablespoon chopped green tarragon, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped green basil, 1 teaspoon chopped rosemary, 30 milliliters of oil of olives, salt and pepper to taste.

Grooming and seasoning the chicken

3. Once I finished preparing the seasoned butter with which I tasted the chicken, I focused my attention on the chicken. I burned with a kitchen torch all the traces of plumage left on the skin. Next, I carefully wiped the chicken, with paper towels, inside and out.


4. Carefully, with my fingertips, I detached the skin from the chicken's chest. As much as possible (as far as possible) I detached the skin from the upper thighs as well. I greased the chicken well with the flavored paste under the peeled skin. I insisted on the chest, where I distributed about cu⁄3 of the butter with prepared greens. The butter will protect the weak meat of the breast during cooking, preventing it from drying out excessively.

5. I greased the chicken well with the seasoned butter inside. I put two whole garlic cloves in the cavity of the lemon chicken. During cooking, the lemon will generate steam, which will gently cook the chicken from the inside. I ran the ends of my legs through the "buttonhole" cut into the chicken's skin and closed the cavity again.

6. I greased the chicken with all the remaining green butter and placed it, chest up, in a heat-resistant dish of the right size, neither too big nor too small. Optionally, it can be seasoned additionally, I sprinkled a little coarse salt on the skin.

Cooking the chicken by the cold oven method

7. The ready-seasoned chicken, placed in the pan, is placed on a medium height in the cold oven. Turn on the oven and set it at 180 ° C, ventilated. To determine the optimal cooking time for our chicken, we calculate 50 minutes of cooking at 180 ° C for every 1 kg of chicken + 5 minutes for the final browning, on the grill function at 190 ° C. For the chicken I used, 1.7 kg, that means = & gt 01:25 H + 0:05 H = 1:30 H. In the first half, we don't do anything. We divide the last half of the cooking time for this fried chicken by the cold oven method into three equal stages, turning the chicken from one side to the other after each one.


8. Here's how I did it: after the first 45 minutes, with the help of a long spatula and a solid fork, I turned the chicken upside down. I continued cooking at 180 ° C.

9. After another 15 minutes, I turned the chicken upside down again. The temperature setting does not change.

10. After another 15 minutes, I turned the chicken upside down again. After another 10 minutes, I turned it upside down again, raised the temperature to 190 ° C and set the oven to grill function. I browned the chicken well on the side with the breast for another 5 minutes. Obviously, you can brown it as much as you prefer, sprinkling it from time to time with the butter drained in the pan and not letting it out of your eyes, so that it does not burn.

11. Let the chicken rest for 15 minutes before serving. An extremely, extremely juicy fried chicken comes out, cooked to perfection, neither too much nor too little.

We served it with rice noodles with noodles and a lettuce, generously sprinkled with melted butter from the pan. I can't even describe how delicious it was!


Roasted chicken

It is the most juicy baked chicken I have ever prepared. It seemed even juicier to me than the chicken on the bottle. The secret consists in choosing a chicken as small as possible, of maximum 1.4 kg and salting the chicken 2 days before preparing it. The technique is the same as for mixed grills, only applied on larger pieces of meat, so the waiting time is longer.

I hope I didn't discourage you with the waiting time. It's not hard, I planned the chicken for the weekend, I bought it taking care not to expire in the 2 days, I salted it and then I "forgot" it in the fridge until Sunday night when in an hour it was ready. I only served it with salad dressing and a few croutons. But next time I want to put in the tray, around the chicken a few whole semi-boiled potatoes (about 15 minutes) and season the chicken and with a little paprika to be more colorful, because I didn't use oil (I don't even have to!) the skin came out paler, that was the only flaw.

NOTE 08 feb. 2009 - I remade the chicken and the pictures, spiced this time with a mixture of paprika, pepper and turmeric and it's another "fish dish", I got a perfect color now.


Ingredient:

  • chicken that weighs about 2 kilograms
  • 2 tablespoons soy sauce
  • 50 ml of beer
  • 100-150 grams of butter
  • 1 tablespoon vegetable oil
  • 3 cloves of garlic
  • 1 tablespoon barberry
  • salt, pepper, bell pepper, oregano.

Chicken tastes baked in the oven. Step by step recipe

  1. Rinse the chicken well (it is better to take it cold than frozen) and remove the excess fat.
  2. In several places we cut the skin so that it can be easily separated from the carcass (we do not remove it, but we lift it).
  3. Carefully, taking care not to damage it, remove the skin.
  4. Squeeze the garlic into the spice mixture and mix well.
  5. Mix half of the spices with the soft butter (try to make a homogeneous mass).
  6. In small portions, glue the table with spices under the skin, spreading it with a thin layer (you can see the correct implementation of this step in the video on the YouTube channel).
  7. Grease the whole chicken with vegetable oil, trying not to miss a millimeter.
  8. Rub all remaining spices.
  9. The remaining grill with butter and barberry on the inside of the chicken.
  10. We put the chicken in a sleeve and tie it on one side, trying to squeeze as much air as possible.
  11. Mix the soy sauce and beer, pour the mixture into a sleeve.
  12. We tie the second end of the sleeve.
  13. We leave it for 2-3 hours, returning periodically and doing an "easy massage" to our baby.
  14. Send the pickled chicken to bake in the oven for 75-80 minutes (at a temperature of 180 degrees).

Finally, our delicious chicken with an amber crust on the table. The garnish can be served with vegetables (or vegetable salad), buckwheat porridge or boiled potatoes. Start recipes on the "I like to cook" website. And next time we will cook a Picasso chicken and a lace chicken!


Put the oven in a quick, simple recipe

This is the easiest and fastest baked chicken recipe. The steak and the garnish are made together, all you have to do is prepare the salad. & # 128578 Whether it's for a family meal or for guests, baked chicken is to everyone's liking, of all ages and even the most capricious, will not hesitate to eat with pleasure from this steak. In general, chicken is more bland and needs spices to be more flavorful. This recipe has classic spices, nothing special, but if used in abundance, the steak will be extremely flavorful. I don't like to buy chicken from commercial roasters, because they have no taste, a pinch of salt is used, maybe a little pepper & hellip and that's it. It simply stops in the throat. & # 128577

I got used to preparing the chicken in the oven in this way, in the days when I was working and I had an extremely difficult schedule, I took my work home, so that I could be with the children for a while. We quickly put the chicken in the oven, we turn on the washing machine, we also check the children for homework and with them, I also work on my documents & hellip That's why I can say that I am actually a specialist in tasty and quick recipes & # 128578, only a mother with extremely demanding service knows how it is. & # 128577


Put the oven in a quick, simple recipe

This is the easiest and fastest baked chicken recipe. The steak and the garnish are made together, all you have to do is prepare the salad. & # 128578 Whether it's for a family meal or for guests, baked chicken is to everyone's liking, of all ages and even the most capricious, will not hesitate to eat with pleasure from this steak. In general, chicken is more bland and needs spices to be more flavorful. This recipe has classic spices, nothing special, but if used in abundance, the steak will be extremely flavorful. I don't like to buy chicken from commercial roasters, because they have no taste, a pinch of salt is used, maybe a little pepper & hellip and that's it. It simply stops in the throat. & # 128577

I got used to preparing the chicken in the oven in this way, in the days when I was working and I had an extremely difficult schedule, I took my work home, so that I could be with the children for a while. We quickly put the chicken in the oven, we turn on the washing machine, we also check the children for homework and with them, I also work on my documents & hellip That's why I can say that I am actually a specialist in tasty and quick recipes & # 128578, only a mother with extremely demanding service knows how it is. & # 128577


Put the oven in a quick, simple recipe

This is the easiest and fastest baked chicken recipe. The steak and the garnish are made together, all you have to do is prepare the salad. & # 128578 Whether it's for a family meal or for guests, baked chicken is to everyone's liking, of all ages and even the most capricious, will not hesitate to eat with pleasure from this steak. In general, chicken is more bland and needs spices to be more flavorful. This recipe has classic spices, nothing special, but if used in abundance, the steak will be extremely flavorful. I don't like to buy chicken from commercial roasters, because they have no taste, a pinch of salt is used, maybe a little pepper & hellip and that's it. It simply stops in the throat. & # 128577

I got used to preparing the chicken in the oven in this way, in the days when I was working and I had an extremely difficult schedule, I took my work home, so that I could be with the children for a while. We quickly put the chicken in the oven, we turn on the washing machine, we also check the children for homework and with them, I also work on my documents & hellip That's why I can say that I am actually a specialist in tasty and quick recipes & # 128578, only a mother with extremely demanding service knows how it is. & # 128577


Ingredients Baked chicken legs

  • 2 large chicken legs, 200-250 grams / piece
  • 2 cloves of garlic
  • a few slices of smoked bacon (about 1 tablespoon)
  • salt (about 1 teaspoon good, coarser) and pepper (to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin or other spices to taste

Preparation of the thighs and other ingredients

1. Switch on the oven and set it at 190 ° C with ventilation or 200 ° C without ventilation.

2. The chicken legs must be at room temperature. For this, they will be taken out of the fridge a good hour before we actually start cooking. If cold chicken legs are used directly from the refrigerator, the cooking times recommended in the recipe lose their validity. It is also very possible that until the thighs penetrate the middle, the meat is very dry, outwards.

3. Thoroughly clean the thighs of any traces of feathers and down. Eventually lightly burn the skin of the thighs on the stove or with a kitchen torch. Wipe the thighs well with kitchen paper towels.

3. Cut the bacon into thin strips and clean the two cloves of garlic and cut the slices.

Baked chicken legs - how to stuff chicken legs

4. From place to place, make deep incisions in the skin and flesh of chicken legs, not wider than 2 cm, but about 3 cm deep.

5. In these incisions we put and stuff well, to enter the meat, first a piece of bacon, then a piece of garlic.

6. We make incisions and stuff with smoked bacon and garlic both from the skin side and vice versa, from the meat side. Distribute the bacon and garlic evenly between the 2 chicken legs.

Seasoning

As for the spices, of course you can make your own combinations. The only irreplaceable spices are salt and pepper. If you don't like paprika, or you have nowhere to buy a quality paprika, give it up. We, in Transylvania and Banat, are still the beneficiaries of the local culinary traditions, perpetuated by the locals who make an exceptional paprika in the households. It contains exclusively dehydrated, finely ground kapia pepper pulp without back and seeds.

As for cumin, it is also one of the specific Transylvanian spices. I have no doubt that these thighs come out very good with ground coriander or thyme, rosemary, etc.

As a way of working, the method is the simplest possible. Thoroughly rub the chicken legs stuffed with coarse salt, everywhere. Sprinkle pepper, paprika and cumin - or whatever spices you choose to use - all the same, everywhere.

Chicken legs breaded with garlic in the oven, cooking

1. After seasoning, place the chicken legs in a pan / pan / tray suitable for the oven, where it is preferable to have a lid. For example, many trays of embarrassment have lids. If you do not have, do not bathe, improvise, seal the vessel with aluminum foil that for sure, for sure no catastrophe will happen.

2. The chicken legs are cooked in the preheated oven at 190 ° C, ventilated, respectively 200 ° C, unventilated, for 30 minutes, under the lid. After these first 30 minutes, remove the lid / foil and continue baking for another 15 minutes. Maybe 20 minutes, enough for the thighs to be nicely browned and with crispy skin.

3. Leave the cooked chicken legs to rest for about 10 minutes at room temperature. In the meantime, we can take care of a good salad, to sit next to them.

Baked chicken legs stuffed with garlic, serving

These chicken legs breaded with garlic in the oven are served hot, as a main course. The garnishes that suit them are many, from the classic mashed potatoes (for which we also opted) to rice with vegetables, etc. A salad of leaves or vegetables, fresh and lightly dressed, will complete the preparation, giving it freshness.

The chicken legs breaded with garlic and bacon and cooked in the oven are juicy and very, very tasty. May it be useful to you!


Put in the oven in Italian style

Baked chicken with vegetables, in Italian style, is a very consistent kind of cooking, where you don't need any other garnish. In less than 2 hours you can put on the table a delicacy in which the freshness of the peppers is complemented by the tenderness of the meat. From this recipe come 4-6 servings of roasted chicken.

Ingredient:

  • a whole chicken, 1.5 kg, preferably from the country
  • 1 blade & acircie cut & icircn in half
  • 4 strands of fresh rosemary
  • 3 pieces of leeks, washed and cut into pieces
  • 2 red peppers
  • 1 orange pepper
  • 1 yellow pepper
  • 100 g black olives (without seeds)
  • 4 tablespoons olive oil
  • salt and pepper to taste.

Method of preparation:

    Preheat the oven to 200 degrees Celsius, wash the chicken, remove the entrails and place it in a baking tray. Cut the lemon into halves and place it inside the chicken, along with a few sprigs of rosemary.

Baked chicken is an ideal preparation for the holiday meals and we encourage you to prepare it at the first opportunity!

Here's how to make a delicious baked ham! Do you have a vegetarian family? Bake them cauliflower in the oven, a delicacy that replaces the steak!


All the ingredients for the Baked Chicken Breast recipe can be found in Lidl & # x2665

Ingredients for 4 servings of baked chicken breast

  • 800g boneless, sliced ​​chicken breast
  • 50ml Primadonna extra-virgin olive oil
  • 2 tablespoons Mikado chicken breast spices
  • 200g Goldessa natural cream cheese
  • 200g Greek yogurt Pilos
  • 200g grated mozzarella Milbona
  • a bunch of parsley
  • salt and pepper

Put in a bowl the chicken breast, olive oil, spices. Mix very well so that the chicken is completely covered with oil and spices. If we have time, let the chicken marinate for a few hours. If not, we put it directly in the tray, on baking paper. In a bowl, mix the cream cheese, yogurt, finely chopped parsley, salt and pepper. We must have a homogeneous cream. Distribute the cream obtained on the pieces of chicken breast.

Place the grated mozzarella on top. Put everything in the oven heated to 180 ° C, for 30-45 minutes or until the chicken breast is done and very well browned mozzarella. We check the chicken breast with a fork: it is ready when the juices flowing from the meat are clear, without traces of blood.

For serving, we prepared a simple salad, which we put over the chicken breast and which fits perfectly: it has a crunchy texture and contrasts with the creamy chicken.

I guarantee you that it is a recipe that everyone will love! May it be the best for you and I can't wait to try it!
& # x2665