Half a chicken in foil in the oven. How to bake chicken in the oven in foil: step-by-step recipe

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

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

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

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

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

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

Chicken in foil in the oven, depending on the chosen cooking method, may differ in shape, aroma and even taste, but it will definitely turn out juicy and amazingly tender. In this case, the bird will be well baked inside and out. This is precisely the main advantage of cooking chicken in foil in the oven. It will definitely be appreciated by all lovers of light, but at the same time satisfying and nutritious dishes.

You can bake a whole chicken in foil in the oven using just a little salt and pepper. It is also often stuffed with a wide variety of fillings, and they experiment with a range of spices and the composition of the marinade. So, from two identical carcasses you can get two completely different treats.

Also, chicken in foil in the oven is often baked in portions. Any part of the bird is suitable for this, in particular fillet. Foil allows you not to rack your brains about how to fill the rest of the pan space. You can bake legs, thighs or wings without any additional ingredients, and they will still turn out very juicy.

If desired, chicken in foil in the oven can be supplemented with a side dish of fresh vegetables, potatoes or some cereal. The dish also often includes mushrooms, hard cheese, sour or sweet fruits, sauces, herbs, etc. In fact, there are very few foods in the refrigerator that cannot be baked with chicken. You just need to choose the appropriate recipe or trust your own culinary intuition and create your own signature dish based on the proposed ingredients.

This recipe makes two servings of flavorful chicken legs with potatoes. Each of them is wrapped in foil separately and served to the table in the same way. This dish looks very interesting and festive, although only the simplest ingredients are used. Before baking, the chicken can be soaked in any marinade of your choice. This will make the dish even more interesting. To ensure that the foil retains its tightness during the baking process, it is better to fold it in 2-3 layers.

Ingredients:

4 chicken drumsticks;
5 potatoes;
70 g hard cheese;
2 onions;
3 cloves of garlic;
Salt pepper.

Cooking method:

Cut the onion into thick rings.
Unfold two pieces of foil on the table and place an equal amount of onion in one layer on each.
Cut the potatoes into cubes and spread them over the onions, add a little salt and pepper or a special seasoning for potatoes.
Grind the garlic using a garlic press and rub it on the chicken drumsticks.
Also rub the chicken with salt and pepper and place the legs on a layer of potatoes.
Sprinkle the chicken drumsticks with grated cheese on top and wrap the dish in foil.
Place both portions of chicken legs in foil on a baking sheet and bake for 1 hour at 180 degrees.

Interesting from the network

Apples go great with any bird. They soak the meat with their juice, and it becomes incredibly soft and aromatic. And the apples themselves in foil in the oven will become a real delicacy. You can take the most common seasoning for chicken, from a bag. It is better to buy the bird already prepared for stuffing, otherwise you will have to spend extra time removing the entrails, etc. The cooking time for chicken in foil in the oven directly depends on the size of the bird. This recipe is designed for a carcass weighing 1.5 kg. For every 500 g on top, add another 20 minutes.

Ingredients:

1 chicken;
6 cloves of garlic;
4 apples;
1 tsp. chicken seasonings;
Salt pepper.

Cooking method:

Wash the apples, remove seeds and stems, cut the fruit into large slices.
Pass the garlic through a press and mix it with the fruit.
Rinse the chicken carcass thoroughly, dry it with a paper towel and stuff it with apples.
Rub the top of the bird with chicken seasoning, salt and black pepper.
Line a baking sheet with foil and place the stuffed chicken on top.
Wrap the carcass tightly in foil and heat the oven to 200 degrees.
Bake the chicken in foil in the oven for 1 hour 30 minutes.

Rice and vegetables are the perfect side dish for chicken baked in foil in the oven. So why not cook these two wonderful dishes together? For this recipe, you can use frozen vegetables, choosing the mixture that you like best. This will not change the cooking method at all. Of course, with fresh vegetables the dish will be even more juicy and tasty, but, unfortunately, it is not always possible to find such a rich assortment of vegetables in stores. If you are using young zucchini, it is not necessary to peel them. It is recommended to soak the rice for several hours or boil it until half cooked.

Ingredients:

500 g chicken fillet;
1 cup rice;
100 g pumpkin;
200 g zucchini;
50 g bell pepper;
200 g eggplants;
30 g butter;
1 onion;
3 cloves of garlic;
100 g green beans;
3 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Cut peeled eggplants, onions and zucchini into half rings.
Cut the pumpkin into medium-sized cubes, the bell pepper into strips, cut each clove of garlic in half.
Rinse the chicken fillet thoroughly, dry it, cut into medium pieces of any shape.
Rinse the rice in several waters, mix it with vegetables, fillets and beans.
Add salt, pepper and spices to the resulting mixture to taste.
Cut the cold butter into small pieces and also mix it with the chicken and vegetables.
Place the prepared products in a baking dish greased with vegetable oil, pour half a glass of water on top.
Cover the pan with foil and tuck the edges tightly, place in an oven preheated to 180 degrees.
Bake the chicken in foil in the oven for 40-50 minutes.

Now you know how to cook chicken in foil in the oven according to a recipe with a photo. Bon appetit!

Chicken in foil in the oven is a truly tasty and presentable dish that will become the main treat of the holiday table. To prepare it, you do not need supernatural knowledge of cooking. You just need to carefully read the recipes and the following tips from professionals on how to cook chicken in foil in the oven:
If you want chicken in foil in the oven to be more golden brown and the skin to be well cooked, remove the foil a few minutes before the end of cooking. It is best to switch the oven to grill mode, if provided;

Be sure to make sure that the entire dish is covered with a layer of foil without any gaps, regardless of whether you bake the chicken in pieces or whole. The foil should fit tightly to the chicken. At the same time, try to ensure that the “seams” are on top;

Before baking the kritsa in foil in the oven, be sure to completely defrost the bird and let it come to room temperature. It is also not recommended to bake wet meat, so pat the chicken pieces dry with paper towels;

If you want the meat to easily separate from the bones and the skin of the chicken to be soft, then it is better to bake it in foil in the oven at a low temperature, but for a longer time. If, on the contrary, you prefer crispy skin, then raise the temperature to 200-220 degrees and reduce the cooking time by a third.

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

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.

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.
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.
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.
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

If you have a frozen carcass, let it thaw. If fresh, wash and dry.
First, rub the chicken with salt outside and inside (to do this, make a small cut in the center).
Next, prepare the sauce - mix sour cream, curry, paprika and granulated garlic.
Cut fresh garlic into small slices.
Make small cuts on the chicken carcass and stuff them with garlic. You can also place two or three peeled cloves inside the chicken.
Grease the carcass with the prepared sauce and pour a little of it inside.
Wrap the chicken in foil, preferably in two layers, to ensure that the juices do not leak out during baking.
Place the bird on a baking sheet in a preheated oven (temperature 180–200 degrees).
Simmer the chicken for 2-2.5 hours.
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.
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

Wash the apples and remove cores and seeds. Then cut into small pieces.
Peel the garlic and make it into a homogeneous mass using a garlic press. Mix garlic with apples.
Rinse the chicken under running water, dry the skin with paper towels and make a cut in the middle of the carcass.
Stuff the bird with apples and garlic, carefully filling the insides with the mixture.
Season with salt, pepper and seasoning mix, which can be purchased at any store.
Line a baking sheet or mold with foil and place the stuffed carcass in it. The remaining apples can be placed tightly around.
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

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.
Peel and cut the onion into half rings.
Rinse the chicken legs under running water and dry them with a paper towel.
Grease a baking dish with olive oil and place the chicken legs.
Mix potatoes with onions and mayonnaise, and place this “pillow” on top of the chicken.
Pour three to four tablespoons of water over the resulting layers. This will prevent the potatoes from becoming too dry.
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 pan.
Place the pan in an oven preheated to 180 degrees and bake for an hour.
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:

Choose steamed or chilled chicken for baking rather than frozen. This will make the finished meat juicier.
After washing the carcass, gut it and dry it with a paper towel (otherwise you won’t get a golden brown crust).
As a rule, medium-sized chicken parts - legs and wings - are baked in foil.
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.
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.
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.
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.
Do not keep chicken in the oven for too long to prevent it from becoming dry.
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.