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Put in the oven in a covered bowl

Put in the oven in a covered bowl

Chop the 4 cloves of garlic, parsley and put in the bowl in which you will put the chicken in the oven. Add honey and a little oil, salt, pepper and chicken legs. Mix all the ingredients well together with the chicken and then add the cleaned and cut red onion in 4, and the 2 garlic cloves should be left as they are and with a knife that cuts well to cut only the garlic tips to have where to iasa aroma. Stir again and put everything in the oven for 45, 50 min. at 190 C.

If you use a dish like the one I used, with very thick walls and a lid, leave the chicken covered for 40 minutes, then put the oven on the ventilation program and remove the lid, leave about 15, 20 more min. and after the chicken has browned, it's ready. During this time, you can turn the chicken on the other side to brown better.

Bring water to a boil, when it starts to boil, pour the corn flour and mix it almost all the time during boiling, put 1 cup of corn flour in 1 cup and a half of water, before taking it off the heat, add salt to taste and add the chopped parsley. Put the polenta on a wide plate and leave it to cool. After it is cold, cut sticks 1x1 cm thick and fry them in a little sunflower oil to brown them.

Boil the peeled potatoes in water with a little salt, when they are ready cut them into 4 or 2 depending on their size. Season with salt, pepper and a little olive oil and put them in the oven with the chicken. Place the chicken on top of the oven and the potatoes on the bottom.

OVEN CHICKEN RECIPES: 12 recipes for baked chicken with vegetables

Some prefer baked chicken for crispy crust, others because they can be prepared with various interesting garnishes, and most because it is very easy to make. Today we have prepared 12 recipes for baked chicken, and each of them is definitely worth a try!

1. Bake chicken with mushrooms and tomato sauce


- 4 tablespoons olive oil

- 1 large chicken, about 1.8-2.2kg, cut into 8 pieces

- 2 cans of 400 g of tomatoes

- 2 tablespoons white or red wine vinegar

- 1 small bunch of chopped parsley (optional).

Baked chicken with mushrooms and tomato sauce

Preheat the oven to 200 degrees C / gas 6. Grease the chicken with two tablespoons of oil, place in a large pan and bake for 15 minutes. Meanwhile, heat two tablespoons of oil in a pan and sauté the onion and rosemary for 5-10 minutes until the onion is soft. Reduce the oven temperature to 180 degrees C / gas 4. Add the canned tomatoes, rosemary onions, vinegar, sugar, soup over the chicken. Season with salt and freshly ground pepper. Put the tray back in the oven, 40-50 minutes, until the chicken is tender - check one of the legs, because they are harder. In the last 10 minutes, add the mushrooms. At the end, mix the parsley, if used, then serve the chicken with puree, pasta or toast with garlic.

2. Bake with vegetables


- thyme, salt, pepper, hot paprika

The chicken, washed and cleaned well and rubbed with salt, pepper and hot paprika, I put it in a tray with a little water and put it in the oven for 1 hour, during this period turning the chicken at least once. In the meantime, I prepared the vegetables, cleaning them, washing them and cutting them into suitable pieces. Next to the browned chicken I put the vegetables and put them back in the oven for 30-40 minutes. I cut the tomato into rounds and placed it on top of the vegetables, and when the chicken was nicely browned and the vegetables were ready, I turned off the heat. I served the chicken with vegetables and pickles.

3. Put in the oven with honey and saffron


- 1 large chicken, ready for roasting

- 3 tablespoons of olive oil

Bake with honey and saffron

Season the inside of the chicken and add a clove of garlic and fresh thyme. Then tie the chicken with string. In a bowl, combine olive oil, saffron, lemon juice, honey, salt and pepper. Use a brush to grease the whole chicken with the mixture obtained. Put the chicken in a baking pan. Add the chopped carrot and onion along with the rest of the garlic next to the chicken. Place the casserole on level 1 in the oven and turn on the automatic "meat" setting. When the chicken is ready, mix the vegetables in the casserole with the chicken soup to get a sauce.

4. Bake chicken with sage and lemon sauce with greens


(for steak)

- 2 chicken breasts with skin and bone

- 2 tablespoons olive oil

- 300 ml chicken or vegetable soup

- 2-3 tablespoons of lemon juice

- 1 tablespoon chopped parsley

Baked chicken with sage and lemon sauce with greens

Preheat the oven to 165-170 degrees (average temperature). Turn the chicken breast upside down and cut it in half lengthwise with a cutter. Gently peel the skin off the chest and slip a sage leaf under each half of the chest. Grease the meat with olive oil and sprinkle with salt and pepper. Put the meat in the oven for 35-40 minutes. Peel a squash, grate it and squeeze the garlic. Melt the butter in a saucepan over low heat. Add the flour and mix well to avoid lumps. Extinguish with the soup, gradually added, while stirring. Add the sour cream, crushed garlic and lemon juice. Add the tarragon and cook for 2-3 minutes. Season with freshly ground pepper and salt (if necessary). Add the dill and parsley and turn off the heat. The chicken breast is served hot, with sauce and vegetable garnishes.

5. Bake chicken with eggplant, zucchini and tomatoes


- 4 large pieces of skinless chicken breast

- 2 medium eggplants cut into cubes

- 2 diced zucchini or zucchini

- 2 small heads of garlic

- 4-5 prune tomatoes, peeled, seedless and cut or 1 can of canned tomatoes

- 1 glass (330 ml) of white wine, sec

- thyme, rosemary, sea salt and pepper

Baked chicken with eggplant, zucchini and tomatoes

Sprinkle the eggplant pieces with salt and put them in a strainer and let them sit for 30 minutes, so that the bitter juice drains out. Rinse under running cold water and dry them with a paper towel. Preheat the oven to 190 degrees. Heat a large skillet with a heavy, stable base and place 4 tablespoons of olive oil in it. Season the chicken breast with salt and pepper on all sides. Put the meat in the pan with the side of the skin down and brown it for 4 minutes, then turn it over and fry it on the other side. Move the meat to a plate. Add olive oil to the pan if needed and add the onion, garlic, eggplant, rosemary and thyme. Cook for 7 minutes, stirring occasionally until the onion softens and becomes translucent, and the eggplant begins to soften. Season with salt and pepper. Add the zucchini, pour in the wine and simmer until the wine is reduced by half. Meanwhile, heat an oiled pan in the oven. Mix the tomatoes with the vegetables and put everything in the baking tray. Place the browned chicken breast on top of the vegetables, sprinkle with a little olive oil and leave in the oven for 20 minutes, depending on the thickness of the meat, until it is well penetrated. Sprinkle with parsley. Let the dish rest for 5 minutes before serving on hot plates with crispy crusty bread.

6. Bake chicken with maple syrup and sweet potatoes


- 2 sweet potatoes cut into cubes

- 250 g diced carrots

- 250 g diced parsnips

Baked chicken with maple syrup and sweet potatoes

Preheat the oven to 200 degrees. In a pan, mix the chicken with the onion, sweet potatoes, carrots and parsnips. Season with salt and pepper, then pour over the maple syrup. Put the tray in the oven for 50 minutes. Stir occasionally. Baked chicken with maple syrup and sweet potatoes is served as such.

7. Bake chicken with raisins


- rosemary, salt, 2-3 cloves of garlic

Peel the chicken breast, wash and season with salt and a little white pepper. Grease with butter and put a cup of water, then put in the oven covered with a lid. Melt the butter in a saucepan, add the flour and quench with lukewarm milk, stirring constantly so that no lumps form. Let it boil for a few more minutes. Separately, grate the cheese on a small grater and prepare the raisins. Wash in 2-3 waters and put in béchamel sauce. Peel the garlic, cut it at the ends or cut it into small pieces and place it over the chicken breast. Remove the breast from the oven, cut into small pieces, pour the béchamel sauce, grated cheese and let it crust for a few more minutes. Remove and garnish with rosemary and serve hot with pasta.

8. Baked chicken breast with cream and cheese


Baked chicken breast with cream and cheese

We cut the breast into large fillets, about 4-5 parts. Grease a yena pan with butter and add the chicken breast pieces. In a bowl, mix the cream with the crushed garlic, salt and pepper. Put this cream sauce over the chicken pieces and mix a little, then put the grated cheese on top. Put the tray in the oven over medium heat, leave it covered for 5 minutes, then remove the lid to brown (about 45-50 minutes). It is a very good recipe and very easy to make. The breast boils well in the garlic cream sauce, and the cheese gives it a crispy crust.

9. Put in the oven with quince


- 1 whole chicken of 1.5 - 2 kg.

- 2-3 quinces (about 1 kg, weighed uncleaned)

- 750 ml - 1 l of chicken soup

- 1 tablespoon of extra virgin olive oil

For starters, the chicken is checked and any defects of "processing" (feathers s.a.m.d.) are checked and then salted and peppered well, both outside and inside. One of the garlic cloves is cut into thin slices that are distributed in the chicken cavity and under the skin. Make small notches in the meat with a knife and insert strips of garlic into them as well. Half the onion is finely chopped, and a few slices of quince (considered to be in a volume close to half the onion) are cut into cubes. Add the breadcrumbs and mix. Insert the composition with the onion and quince inside the chicken, stuffing well, then seal its cavity with toothpicks. Optionally, the legs can be tied together and the wings are fixed next to the toothpick housing. Heat the oil in a suitable boiler and for the oven and add the butter. When the butter melts, add the chicken in the hot fat and lightly brown on all sides. After the chicken has browned (to be golden), remove the pot from the heat and add the rest of the onion in large pieces (quarters) and the crushed garlic clove. Add 250-300 ml of soup, put the lid on and put in the preheated oven at 200 degrees Celsius. Bake the chicken in the oven for an hour, during which time it is checked not to remain "dry", possibly add a little more soup. During baking, the breast is greased several times with the sauce from the bowl. Finally, when the meat is well penetrated, take the lid off and keep it in the oven for a few more minutes, to brown it nicely. Remove the chicken from the pot and place on a plate. Cover carefully with aluminum foil and keep warm. The sauce from the cauldron is carefully degreased (remove the fat from the surface with a spoon) then pass (through a sieve or with a hand blender). In a saucepan, caramelize the sugar, then add the sliced ​​quinces, along with the peel, stirring to make contact with the caramelized sugar. Extinguish immediately with soup in an amount sufficient to cover the quinces. Boil until the caramel sugar dissolves, then pour over the steak sauce in a cauldron. Boil everything until the quinces soften, without losing their texture. When the quinces are ready, take them out of the sauce and arrange them on the plate around the chicken. Cover the tray with aluminum foil again. Boil the sauce until it drops to the desired consistency and adjust the taste with salt and pepper. Serve the chicken with quince and hot sauce, strained into the pan as a garnish. The food is delicious, with a fruity aroma and a balanced taste between salty and sweet-sour.

10. Put in the oven with rice


- a cup of broth or tomato sauce

I took the fat off my thighs and made it into a little soup. It is preferable to use chicken soup for this dish because it will be much tastier. If you don't have or don't want to make it, you can use water, but since my chicken is homemade, I could easily make soup from its fat. I washed the rice well and mixed it with the sliced ​​pepper and finely chopped onion and seasoned with salt, pepper and paprika. I put the rice in a pan and put the chicken on top. I poured soup and broth and sprinkled parsley. I put the dish in the oven at 170 degrees until the rice was cooked and the meat penetrated. A sufficient amount of food for 4 people comes out of 2 cups of rice. Reduce from rice if you want to cook for only 2 people or only for that day.

11. Bake chicken with sticky carrots


- 5-6 large carrots, cut into thick slices

- (if you are hungry throw in the pan and cut some potatoes into large slices)

- a teaspoon of cumin seeds

Bake chicken with sticky carrots

First, turn the oven to 180 degrees C, then put the carrots (and potatoes) in a pan and sprinkle with a little lemon juice. We mix them with two cloves of chopped garlic, cumin, honey, half the amount of butter, pepper and a little salt. Put the chicken over the carrots, but not before stuffing the lemon cut in half, the bay leaf, the parsley stalks (we will use the leaves to garnish) and the rest of the garlic. We add some salt and pepper on it and that's it. Before putting it in the oven, grease it well on the chest with the remaining butter. We keep it in the oven for 30 minutes, after which we take it out with the help of a benefactor (or with imagination if there is no one around), we raise the chicken and mix the carrots well in the pan. Then put the chicken back and leave it in the oven for another 40-50 minutes, until it penetrates well. When it's ready, let it rest for 10 minutes, then decorate it with chopped parsley and eat it all.

12. Put in the oven with pasta


- parsley, dill, green celery

- two tablespoons of tomato paste

Wash the chicken legs and place in a bowl (where you have a lid), and sprinkle over them: paprika, olive oil, soy sauce, salt, pepper (to taste), cover with a lid and leave to soak for 24 hours. Place the chicken legs in the pan, pour the remaining sauce in the bowl and a cup of water over them, then cover with aluminum foil and place the pan in the oven. After about 30 minutes, remove the tray, remove the foil and turn the pieces of meat from side to side. Leave the pan in the oven to brown the meat well for another 30 minutes. Meanwhile, bring salted water to a boil and boil the pasta you want. When the pasta is cooked, strain it, pour it back into the pot and mix it with the tomato paste and finely chopped greens. Serve the chicken with a garnish of pasta mixed with greens over which you will grate the cheese at the end and you will get an intense taste at each mouthful.

In the hope that the 12 recipes for baked chicken are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!

Dishes with added corn

This recipe for chicken casserole with potatoes includes:

  1. Two onion heads.
  2. A little mayonnaise sauce.
  3. Chicken in the amount of 400 grams.
  4. Packing of preserved corn kernels.
  5. A large tablespoon of vegetable fat.
  6. Table salt.
  7. Potato tubers (700 grams).
  8. Hard cheese - about 100 grams.

The chicken should be cooked in water with the addition of table salt for fifteen minutes. Cool the pulp and cut into elongated slices. Cut the potato tubers and onions into small feathers. Grind the cheese. The food ingredients should be placed in a bowl covered with vegetable fat in the following order:

Sprinkle the bowl with chopped cheese, cover with a layer of mayonnaise sauce. According to this recipe, the chicken casserole with potatoes is cooked in the oven for thirty minutes.

Details how to prepare the chicken Chicken with radish in the oven

  1. Wipe with an absorbent napkin 500 g of chicken legs LaProvincia and season them with ¼ teaspoon of pepper and with a dust of salt.
  2. Place the thighs in an ovenproof dish, he adds 2 tablespoons soy sauce , 100 ml of beer, 2 strands of finely chopped green garlic and 2 tablespoons olive oil . Mix well until the meat is evenly covered with the rest of the ingredients.
  3. Preheat the oven to 180 ° C and place the tray with the chicken legs in the oven for 25 minutes.
  4. Wash and cut into pieces of similar size 400 g of radishes , and then put them in a bowl.
  5. Finely chop 1 large bunch of dill , 1 bunch of parsley and put everything over the radishes.
  6. Add the rest of 2 tablespoons olives, 3 cloves crushed garlic, a pinch of salt and mix everything.
  7. Remove the chicken tray from the oven after 25 minutes and add the radishes next to the thighs.
  8. Put the tray back in the oven for another 10 minutes.
  9. Serve the chicken with radish while hot!


Whole chicken, perfectly cooked, in a cast iron dish, marinated in yogurt and super spices from SpiceHub (where you have a 10% discount on any order, using the code SH10), a food suitable at any time, on ordinary days or on special occasions!

The skin is crispy, and the flesh falls from the tender bone! It is fragrant, spicy, you can't resist it!


I put the yogurt in a bowl and mixed it with the spices, then I massaged the chicken on the outside, on the inside and under the skin on the chest with the mixture obtained. I put the chicken in a Ziplock bag and put it in the fridge overnight.

The next day, I took the chicken out and left it for about an hour at room temperature, then I transferred it to a cast iron pot, prepared with baking paper and put it in the oven at 180 degrees, with lid on, for 60 minutes.

After 60 minutes, I took the lid, greased the chicken with a tablespoon of oil and let it brown for about 20 minutes. I turned it over, greased it again with oil and let it brown for another 15-20 minutes on the other side.

We served it with a garnish of bulgur pilaf and we really liked it, I recommend you try the recipe!

How to make a good baked chicken meatballs?

Ingredients for meatballs:

  • 700 g minced chicken
  • 100 g breadcrumbs
  • 2 medium eggs
  • 3-4 cloves of garlic
  • 1 bunch of parsley
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 250 degrees.

Wallpaper an oven tray with baking paper.

We clean the garlic and pass it through the garlic press or chop it very finely.

Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.

We slice 20 meatballs and make them into balls. Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes.

Simple, fast and tasty. And from here I can only wish you more work and good appetite!

Moroccan style chicken

North African cuisine is fascinating with its spices and interesting combinations of meat with dried fruit. My favorite dishes are the ones cooked slowly because the flavors seem to penetrate their rhythm, without anyone rushing them, and the result is amazing. You see I'm right if you try the recipe.

Marinade ingredients:
  • 1 teaspoon and a half of Ras el hanout
  • 1 teaspoon of cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon grated ginger
  • half a teaspoon of pepper
  • 2 tablespoons olive oil
Crispy layer ingredient:
  • 4-5 pieces of chicken legs
  • 1 onion
  • 4 cloves of garlic
  • a lemon cut into thin slices
  • 50 g of green olives
  • 35 g of raisins
  • 50 g of dried apricots
  • 50 g of tomato sauce
  • 350 ml of soup or water
  • almond slices
  • parsley for decoration
Method of preparation:

For a special flavor, I mixed the marinade spices with olive oil and greased the chicken legs with this mixture. I put them in the fridge for at least 2 hours, during which time the spices penetrated the meat. Then I fried the chicken legs for 5 minutes on each side and took them out on a plate.

In the remaining oil I fried the finely chopped onion, and when it became transparent I added the garlic. After 1 minute I added the lemon slices, olives, raisins and dried apricots. I mixed the ingredients well and added the soup or water, the tomato sauce and strained the thighs between the ingredients.

I had a tajine (a traditional Moroccan dish) at my disposal and I put all the ingredients there, and then I put it in the oven for 30-45 minutes, at 180 ° C. If you do not have a tagine, they can be baked in a covered pot. At the end I sprinkled slices of almonds on top and parsley. The recipe is served with couscous. Good appetite!

Ingredients Baked chicken with butter and potatoes:

  • my winged & # 8217 in question & # 8211 mine was about 2.5 pounds
  • 150 grams of butter
  • 2-3 cloves of garlic
  • 1 teaspoon dried thyme
  • 1 small lemon
  • 1 apple, a few cloves
  • salt pepper
  • potatoes or other vegetables for garnish of your choice
  • a few sprigs of dried rosemary for potatoes
  • 1 teaspoon paprika for the same potatoes

Preparation Baked chicken with butter and potatoes:

Clean well of any traces of feathers (you can talk the stoves with a kitchen cake or on the stove flame) and wipe the chicken with clean kitchen towels.

Butter, a teaspoon with a pinch of salt, a teaspoon of pepper, thyme, garlic and lemon juice are put in a blender:

Mix until a fine cream is obtained.

The skin of the chicken is detached from the meat & # 8211 I started from the back and I detached as much as I could towards the two thighs, and above the chest I detached starting from the legs of the chicken upwards:

Distribute the butter cream under the chicken skin, more precisely above the chest and as much as possible above the thighs. Gather the skin at the back and fix it with about two toothpicks.

Salt and pepper the inside of the chicken and the parts that are not filled with spicy paste & # 8211 namely the wings, the lower pulp, the back.

Stick the cloves in the apple and insert the apple into the chicken cavity (I also inserted the two squeezed lemon halves):

The potatoes, cleaned, washed, cut into quarters, I seasoned with salt, pepper, rosemary and a teaspoon of paprika. I placed them in the tray covered with baking paper, around the chicken:

I covered the tray with aluminum foil and put it in the preheated oven at 180 degrees for 1 hour. After this time, I removed the foil, raised the temperature to 200 degrees and reintroduced the chicken for another hour in the oven, until it browned until you wanted to eat it with your eyes, and the smell made you cry with lust:

I served it quickly, as the appetite was great, along with the potatoes in the pan and pickles:

Chicken with polenta in the oven. Quick and tasty recipe

This chicken is Osenesc Ave, it brings more to the house, at least outside. The food is very easy to make, but it's not exactly summer, as I combined the ingredients.

The chicken, greased with oil mixed with spices beforehand (I like to put a lot of paprika, stieeeeee :)), also takes a nice color when baked) and left in the fridge overnight with some crushed garlic, put on the bed of peppers kapia and onion, cut large, plus garlic cloves in shell. I covered the chicken with a few slices of smoked pork breast.

At this stage, I realized that the goose fat I intend to add no longer makes sense. Not that I disliked the aroma, but it was too much. No other kind of fat has reached my tray (I used a heat-resistant ceramic pot), the vegetables will leave water, meat & # 8211 fat, so some sauce is formed that gives good taste to the meat.

I put it in the oven at high temperature (of will, of necessity, because a loaf of bread was baked at the same time, in the same oven, of course), uncovered.

After half an hour I remembered that I had to add some balsamic vinegar, so I added it and covered it lightly with aluminum foil, so that it doesn't burn too hard. About 10 minutes before it was ready, I removed the foil.

The polenta balls are formed with wet hands, in the middle there is some cheese, which you prefer. I put the sheep's milk. Put them in semolina mixed with paprika and leave them in the oven for 10 & # 8211 15 minutes.

I found a good sour cream at Auchan, from the spilled one. It's 30% fat, I don't know what it's called, but it's really flour, meaning it tastes and tastes like seed. So yes, a handful of fat on the plate. Exceptional and even cool, along with the rooooz pickles, which I have never posed before.