We cook the whole chicken in the oven: bake only the carcass and combine with potatoes, filling

In a whole baked chicken, everything is fine: both appearance, taste, and satiety. It can be cooked and served as is - a spectacular carcass with a golden crust. And it can be supplemented with various side dishes, and they are placed either on a baking sheet, allowing you to bake simultaneously with meat. Or inside the carcass, then it turns out a very satisfying chicken in the oven as a whole with the filling. And you do not need to take care of an additional side dish to the table.

A few secrets of a delicious dish

Expecting a big company for the holiday, do not get a bigger chicken. This can give you unpleasant surprises. Firstly, the large size distinguishes the old bird, it has hard meat. Secondly, it will be excessively fatty, and this will increase the already good calorie content of the dish. Thirdly, it will not be possible to cook it evenly: while some parts will reach readiness, others (for example, wings) will simply burn out.

Therefore, remember the secrets of the dishes that will make your chicken recipe in the oven completely unmistakable!

• The correct carcass is 1.5 kg. So possesses a young chicken with tender, moderately fatty meat. It is baked evenly and will delight you with a rich taste.
• Cooking time for a medium-sized carcass is 1.5 hours. But before turning off the oven, it must be checked for readiness! Poke a toothpick in the fleshy part of the thigh. If the juice is clear, feel free to remove the pan. Do not check the readiness of the brisket - it comes to "condition" faster than the hips.
• While the chicken is cooking, do not forget to water it with juice. So it is baked more evenly, and its very "thinest" parts will not dry out. If you pour carcass juice a couple of times 40 minutes before the end of baking, the crust will turn out to be brighter, crispy.
• A good baking temperature is 180 °. It will be higher - the meat will dry out.
• Choose the right dishes. The most uniform frying is provided by a cast-iron shape. Glass allows the meat to be perfectly stewed, so in such a chicken will succeed in the oven as a whole with potatoes. On a metal baking sheet you can only bake a carcass, without a side dish, since everything that will be located at the edges of the chicken will burn.
• The juiciest chicken is cooked in a sleeve. In it, it is steamed and cooked faster. In foil, the meat is a little drier, but no less tender. You can achieve a crisp only with an open version of baking.

Classic recipe

Paprika, basil, and garlic go well with poultry meat. We use all these spices in our recipe for whole chicken in the oven to get a rich taste and aroma. Nothing more and an excellent result as in the photo!

You will need:

• whole chicken - 1 carcass;
• garlic - 4 cloves;
• paprika and basil - 1 teaspoon each;
• salt and black pepper;
• olive oil.

Cooking

1. Prepare the carcass: rinse, dry.
2. Make a marinade of olive oil, garlic, basil and paprika. Add salt and pepper.
3. Lubricate the chicken with a portion of the resulting marinade inside, outside. Leave for an hour.
4. Brush the marinade again and place in the preheated oven.
5. Check the readiness of the chicken after 1.5 hours.

Hearty holiday recipes

To cook a beautiful and tender chicken or chicken is not difficult. But for a large company, you also need to take care of the side dish. Roasting with meat gives any vegetables and even cereals a more expressive taste than a separate preparation. Therefore, try how to cook chicken in the oven with potatoes or with a delicious filling of rice and mushrooms.

With potato

Everyone's favorite and satisfying potatoes, of course, are high-calorie. But on holidays, she is invariably present on our table. And choosing between the usual mashed potatoes and baked in meat chicken juice, one cannot but give preference to the latter.

You will need:

• chicken - 1 carcass;
• potatoes - 1 kg;
• mayonnaise - 200 g;
• garlic - 6 cloves;
• greens - 1 bunch;
• salt pepper.

Cooking

1. Rub salt and pepper prepared chicken carcass.
2. Make a mayonnaise and garlic marinade, coat the meat. Marinate for 3 hours in the refrigerator.
3. Peel the potatoes, chop into thin circles.
4. Put the potatoes on a greased baking sheet, salt and pepper it, sprinkle with herbs and sprinkle with oil.
5. Put the chicken on top of the potato pillow. Put in a preheated oven.
6. Check availability after 1.5 hours.

With mushrooms and rice

In this case, we cook the whole stuffed chicken in the oven, which always looks more interesting and original in taste than separately prepared ingredients.

You will need:

• chicken - 1 carcass;
• mushrooms (champignons or oyster mushrooms) - 200 g;
• rice (long-grain) - 100 g;
• onions - 150 g;
• paprika - 1 tbsp. spoon;
• salt and pepper.

Cooking

1. Mix spices and salt with vegetable oil.
2. Rub the mixture with chicken. Thanks to paprika, she will get a beautiful reddish crust. Marinate for 3 hours in the refrigerator.
3. Chop onions and mushrooms.
4. Pour rice with a glass of water, salt, boil until half cooked.
5. Sauté the onions, remove from the pan.
6. Fry the mushrooms, salt, pepper, mix with onions. Add rice.
7. Stuff the chicken with the filling, tighten the skin tightly.
8. Bake in the sleeve or tightly covered with foil for 1 hour.
9. Remove the foil (cut the sleeve) and bake for 20 minutes.

Thanks to baking in a sleeve or foil, the filling is saturated with chicken juice and becomes very tasty, and the meat is soft and tender.

Now you know how to bake chicken in the oven as a whole with potatoes and rice and mushroom filling. And the subtleties of cooking a classic carcass with a golden crust. Enjoy these dishes with your family!