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Put seasoned in the oven

Put seasoned in the oven

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We prepare the spice mixture in a glass with which we will grease the chicken, after which we will give it with oil.

Place the chicken on the special form for the chicken or fill a 500 ml bottle of beer with water to the mouth of the bottle in which we will stick the chicken. In the tray we will put water about 3/4 of the height of the tray. Put in the oven, and from time to time we will grease the chicken with water from the bowl with a larger spoon so that the chicken does not dry out, so we will have a tender chicken.

Leave in the oven until well browned, and the fork will enter the meat easily.

Serve with mashed potatoes or any other garnish as desired.

Good appetite !

Spicy oven Chicken recipes with toast

The distinction between frying a whole chicken versus baking the pieces is important for this recipe. With a fried chicken, try to lift the bird as much as possible - using a frying pan with a stand. In this way it is the hot and dry air of the oven that cooks it, producing a beautiful, crunchy skin, while the meat remains juicy. With the cooked chicken, cook it at a lower temperature than a fried chicken, but with cooked chicken, we pull at 375 °.

Because the chicken is cut and the pieces are flat in a baking dish, the dish conducts heat directly to the lower half of the chicken, which is different from the air. Bring the sizzling fat to the bottom for one thing, making it wonderful under the skin. Thus, a chicken prepared in the way I just described is halfway between frying and eating. Or maybe not even halfway. 40%, let's say.

Another difference is that boiled chicken is usually drained into seasoned flour before cooking, which we do not do when frying an entire bird.

How do we get a fragrant and juicy chicken steak?

For a chicken with 40 cloves of super fragrant garlic, it is good to leave the chicken to marinate for at least an hour, but best overnight. The longer you leave it, the more flavor it will have. Garlic cloves are placed in the tray whole, uncleaned. In this way they do not burn, but soften and become sweet. When the chicken is ready, just peel the garlic and serve it with the meat and the cartridge. You can also mash the onion, the sauce in the pan and the garlic to get a flavorful sauce. Put on top of the chicken, it's just amazing. Potatoes are not mandatory in the recipe, but I like to put them to have a garnish, especially since my family loves potatoes.

This chicken with 40 cloves of garlic is put in the oven to start covering the tray. In this way the chicken acquires the aroma of herbs and garlic. After an hour, you can remove the foil and let the meat and potatoes brown nicely. This can take 30-40 minutes, even an hour, depending on the oven. Check the chicken by piercing the chest with a knife. If the juice comes out clean, the chicken is cooked, if it's pink, it still needs to be cooked. You can serve it with salad and necessarily with a hot sauce or with any other sauce you will like. I assure you that it will be the best chicken recipe you have tried and that you will make it again and again! Good appetite!

Put the lid on, ingredient

  • 1 small chicken, 1 & # 8211 1.2 kg, or chicken legs or wings
  • 1 tablespoon oil
  • 3 cloves of garlic
  • 1 teaspoon coarse salt
  • aromatic herbs to taste, I used a small branch of rosemary and a few sprigs of mint, thyme, marjoram, etc. also work
  • 1 teaspoon grated black pepper
  • 1/4 teaspoon smoked paprika

Cover, 3 seasoning ideas

Before moving on to the actual preparation method, which is very simple, I want to tell you that this way of cooking can give you very different results, in terms of the taste of the final dish. Each time, however, you will get a well-cooked chicken, with red and crispy skin and juicy meat, which is essential.

Cover with chicken, seasoned after inspiration

As the list of ingredients above has already allowed you to conclude, this time we went on the principle of keep it simple: some crushed garlic (because what would be fried chicken without garlic?), Rosemary, because we all like its flavor, some fresh mint, just because I wanted it to be something else, pepper and, right in the end, I added a drop of smoked paprika, thinking it wouldn't hurt (and it did). Like me, you can season the chicken prepared this way with those spices that you like best. In / from the list of ingredients you can add / remove those herbs and spices that you like.

Lid chicken, seasoned in Mediterranean style

Next time I make chicken on the lid, its flavor will definitely be given by the following combination: 1 small rosemary, 2-3 thyme, 1 drop of oregano, 1 clove of garlic, grated peel of 1 lemon, salt and freshly ground black pepper. I will finely chop / grate / crush all this and make a paste with 2 tablespoons of olive oil. I'll massage the chicken well with this paste and then cover it with it!

Lid chicken, seasoned in Asian style

In order for the chicken on the lid to acquire the bold Asian flavors, we can use 1 clove of garlic, 3-4 cm. of ginger root, grated peel and juice of 1 lime, 1/2 teaspoon dried chili, 1 teaspoon spice 5 spices, 1 teaspoon sesame oil, 2 tablespoons neutral-tasting vegetable oil, 100 ml. light soy sauce, 1 tablespoon honey.

Grate the garlic and ginger. We mix them with all the other recommended ingredients, except honey. Keep 3 tablespoons of marinade aside. Marinate the chicken pieces in the remaining marinade (except for the 3 tablespoons) for 1 hour, at room temperature. The second option is to marinate the chicken in the refrigerator for up to 12 hours. Drain the chicken well and dry the pieces with kitchen towels. Next, we will cook the chicken as I will show further. Mix the 3 tablespoons of marinade kept with honey and grease the browned chicken pieces right at the end of cooking in the oven, for glazing.

Cover with chicken, prepare and season

1. This capped chicken can be prepared both from a small, whole chicken and from chicken pieces. I used the legs and wings of the chicken received from my mother, which weighed no less than 1.2 kg! As you can see from the picture below, the mother's baby is "well-groomed", well-roasted and with a pleasant smelling skin, smoked.

2. I already told you: crushed garlic, chopped greens and everything mixed with pepper, salt, smoked paprika and 1 tablespoon of oil. With this flavored paste I massaged the chicken wings and legs well everywhere. The chicken pieces were already at room temperature. It is important that they are not taken directly out of the fridge, as the indicated cooking time will no longer fit. I let the chicken add flavor while the oven warmed up, which I turned on and set at 190 ° C.

3. While the oven was heating up, I put a saucepan of water on the fire only halfway up and brought the water to a boil. Be sure to have a pot that is not too high (not a pot). Otherwise, it will be difficult to put it in the oven, it will reach the top of it. Essentially, it should be a saucepan with a good lid that fits well on her mouth.

Put the lid on the oven & # 8211 cooking

4. Remove the pan from the heat, carefully. Wear gloves and be careful not to burn yourself! Place the lid on top of it, face down, so that it is concave upwards. Arrange the chicken / chicken pieces on top of the lid and place in the preheated oven at 190 ° C, at a medium height.

5. The chicken legs and wings that I cooked on the lid were ready in 50 minutes. For commercial chicken legs, the cooking time is somewhere between 40-45 minutes and for whole chicken, 45 minutes & # 8211 1 hour. The chicken will cook gently. The water in the pan will continue to boil, spreading steam inside the oven. The fat that melts from the skin will drain into the concavity of the lid. Thus, the chicken is nicely browned without soaking in fat.

I turned the chicken pieces on the other side after 20 minutes. After another 20 minutes, I turned them again with the skin side up, for the final browning. I only kept them in the oven for another 10 minutes (as I said, 50 minutes in total) and they turned out delicious.

For those who want to be very rigorous, the internal temperature of the cooked chicken must be at least 73 ° C. So, if you have an instant reading thermometer, you can check in the thickest area of ​​the thigh without touching the bone.

The flesh came out silky and the skin incredibly crispy and rosy. And even if I had to take the wings out of the oven earlier, being obviously ready before the thighs, I don't think anyone has ever complained about crispy chicken wings!

The chicken on the lid fits perfectly with all kinds of garnishes, with which it is served, hot. We put it next to a rice with vegetables and broccoli sautéed with butter and lemon. It came out good to lick your fingers!


In a bowl, mix together the butter, Balti de Patak Pasta, garlic, coriander and black pepper. Carefully loosen the skin and rub the marinade on the chicken breast or rub it on the surface of the whole chicken. If you have time to cover and refrigerate the marinated chicken for two hours or even overnight.

Preheat the oven to 190 ° C / 375 ° F / Gas 5. Place the onion, carrots and celery in a large tin.

Insert the lemon into the chicken cavity and place on top of the vegetables.

Cover with foil and fry for 20 minutes at 500g + 20 minutes. Remove the foil for the last 30 minutes of cooking time, so that the chicken is golden, the juices will clear up when the chicken is cooked. Remove the chicken from the frying pan and rest it.

Remove the vegetables from the frying pan and discard. Put the frying pan on the stove over medium heat. Once the onion starts to creak, it degreases any fat on the surface.

Mix the flour in the juices in the pan and cook for two minutes. Slowly stock up on the hot chicken stock, making sure there are no keys. Add the Balti Pasta from Patak and continue cooking until the strand has thickened. Check the spices.

I sliced ​​the chicken, peeled the potatoes and cut them into relatively large cubes.

I have a very effective technique for slicing chicken. I start by removing the thighs, then I cut the wings, then I remove the chicken breast from the bones. The chest and back of the chicken are sometimes used in soups. Now I used the back of the chicken.

For a generous portion, I used the stove tray.

I put a layer of oil, not much. Then I put potatoes and seasoned them.

Mix the potatoes with oil in the pan, in order to evenly even out the spices over them.

Then add water until the potatoes are almost covered.

Put the chicken pieces, seasoned before, over the potatoes and bake for about 1 hour.

However, check after 45 minutes if the pieces of meat are golden and fried on top, they should be ready.

Baked chicken with garlic is a simple and delicious recipe. For this chicken recipe you need a whole chicken and garlic.

The well-washed chicken is dried with a kitchen towel. Peeled onions and garlic and cut into large pieces are placed inside the chicken. Massage the chicken well with salt, pepper and garlic powder. You can also make a butter paste with these spices and massage the chicken.
Inside you can also put some sprigs of thyme, and if you like garlic a lot, stuff some puppies under the skin.
If you don't have a support like in the picture, you can do it on glass. Only then fill half the bottle with water. Pour about a cup of water into the tray. With this, sprinkle the chicken from time to time so that it does not dry out.
The chicken with garlic is kept in the oven for about an hour and a half

Baked chicken with garlic is served with golden potatoes or salad.
The spice syringe from Kitchen Shop is perfect for this recipe.

Chicken (or thighs), clean the tulle, then wash seasoned with a mixture of spices prepared in a bowl: salt, pepper, paprika and rosemary.

Put it in a rectangular heat-resistant dish or in a large stove tray vegetable oil, spiced chicken (or thighs), and vegetables (spiced with the same spices as chicken) cleaned and cut according to imagination (large cubes or slices (potatoes), thick slices (bell pepper), and whole cherry tomatoes).

Beer and water, will be carefully poured on the edges of the vessel, which will be covered with a aluminum foil and put in the preheated oven at 190 degrees for 60 minutes (it will cook under steam, so the meat will freeze and take on flavors).

Near the end, aluminum foil, it will be removed to let that chicken meat get crispy (crispy).

Baked chicken with beer, will be served on a plate at a festive or family meal, along with a seasonal green salad.


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