How to Marinate Roasting Chicken in the Oven

Experienced housewives developed a lot of recipes that allow you to pickle chicken at home. You can talk about the peculiarities of cooking this dish forever, but we decided to present you with a golden collection of marinade recipes. After all, he, as you know, is the basis of the taste of the final product. It is important that the meat was not only juicy, but also soft, fragrant. From preparation to the end of cooking, it is necessary to monitor the proportions of spices and main components.

Practical recommendations

Like any other matter, pickling chicken includes a number of specific features that must be considered. We give important tips, they will help you in preparing a delicious marinade.

1. The duration of the procedure depends on the initial size of the chicken. For example, the wings and breast should be soaked in a sauce for about 2-3 hours, while for the preparation of thighs it will take 3-4 hours.In cases where the whole bird is baked, the dwell time is increased to 8-10 hours. If possible, any part of the bird’s body is best soaked overnight.
2. Experienced cooks do not recommend to marinate chicken in mayonnaise sauce, because it completely kills the taste of the dish. In addition, the marinade on the basis of this product contains acetic essence. When baking, it makes the fibers hard, so that they begin to give bitterness.
3. After rubbing the chicken with marinade, send the meat in the fridge. The cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, you only need to marinate the breast and wings.
4. The easiest and quickest method of pickling chicken is to use spices mixed with butter. Combine several options of dried herbs in one composition, add olive, corn or vegetable oil, rub the carcass or its parts with the mixture obtained. After a couple of hours, send the dish to the oven for final preparation.
5. Watch carefully for adding salt. Of course, it is included in each type of marinade, but you must follow the sequence.Add the crushed sea salt for a quarter of an hour before sending the chicken to the oven. If you mix the product immediately, the meat will become dry and tough.
6. The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, estimate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
7. To get the most juicy and flavorful chicken, watch her throughout the cooking phase. Water the meat with juice that is released during baking. Perform such manipulations after 30-40 minutes after the start of preparation (sent to the oven). Ultimately, the product will acquire a golden crust, which will be pleasant to crunch on the teeth.
8. For the preparation of the carcass in its own juice, it is better to use special baking bags, food foil or a form that does not exceed the size of the chicken. When flowing out, the heated liquid will begin to envelop the meat, making it tender and juicy.
9. If you decide to bake a chicken together with a side dish, do not forget to stir it too. At the same time during the allocation of juice distribute the liquid throughout the dish.With regard to the location of the garnish, place it on top or near the carcass. As a supplement to meat, potatoes, broccoli, eggplants, etc. are commonly used.
10. As can be understood from the above, it is chicken juice that makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. In this case, place the chicken seams up, preventing the composition from leaking out.

How to choose spices

In preparing the marinade for chicken, the spices used are important. Choose your favorite ingredients, feel free to use them in moderation.

1. Turmeric. For the most part, the product is distributed in eastern countries, but it also found its consumer in Russia. Spices give the dish an exquisite taste, but turmeric needs to be used in small quantities. In addition to the bright flavor of the chicken will gain a golden crust.
2. Pepper. You can add ground black or chili pepper to the marinade. The first option is considered universal, it is added to almost every dish. The second is more capricious, sharp, it should be used in doses,giving the meat a mexican touch.
3. Fragrant herbs. Such spices include thyme, sage, mint, marjoram, rosemary, basil. At will it is allowed to use herbs as an independent product or to mix them with each other, creating a unique mix. If you are creating your own composition, also consider adding dried ginger or coriander.
4. Nutmeg. Housewives successfully add seasoning when they supplement chicken with potatoes and mushrooms. Namely these products are perfectly combined with nutmeg and a delicate creamy sauce, in which mushrooms are prepared.
5. Curry. Option suitable for marinade chicken grilled or in the oven. Curry is not a homogeneous component, but a bright mixture. Seasoning includes cumin, mustard, nutmeg, coriander and red / chili pepper. For this reason, it is recommended to examine the label with regard to the quantity used before starting the preparation.

How to Marinate Chicken

Regardless of the method of cooking the marinade, choose the option of roasting chicken. The most common is the use of foil, baking sleeves,special form.

Marinade with lemon zest

• chicken - 1 pc.
• lemon - 2 pcs.
• salt
• thyme
• ground black pepper

1. Remove the zest from the first lemon, in the second fruit, make 6-8 deep holes with a knife to make the juice.
2. Wash the chicken with cold, preferably melt water, dry with paper towels or a towel.
3. Grate the rind of the first lemon on a grater with a fine section, add thyme, salt and black pepper to it, mix. Grease the chicken carcass with the obtained composition both from the inside and outside.
4. Place a lemon in the belly, in which you have made the holes with a knife. Sew the chicken thread so that the juice does not flow out during the cooking process.
5. Preheat the oven to 190–200 degrees, place the chicken in a baking bag, send for 1 hour and 20 minutes before final cooking.
6. During the entire cooking process, do not remove the chicken from the baking sleeve. If you decide to bake it in glass form, sprinkle the carcass with lemon juice, which will begin to stand out in the process of cooking.
7. Continue cooking until the chicken has a clear golden hue.

Important!If you do not want the final product to have a characteristic citrus flavor, do not rub the carcass with lemon zest. At the same time inside, put half of citrus, and not the whole fruit.

Marinade based on soy sauce

• soy sauce - 35 ml.
• liquid honey - 75 gr.
• corn oil or vegetable oil - 110 ml.
• Coriander - 1 gr.
• basil - 1 gr.
• black pepper - on the tip of a knife

1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and send to the container. Add natural oil, add spices, mix.
2. Wash the chicken carcass, dry it with a towel, rub with marinade. In cases if you are cooking chicken in a special form, make 2 times more marinade to pour meat over it during baking.
3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce the holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

• sour cream (fat content 20-25%) - 110 gr.
• olive or corn oil - 40 ml.
• chicken - 1 pc. (1.3–1.5 kg.)
• salt - to taste
• spices are optional

1. Mix in a homogeneous mixture of fat sour cream, spices, natural oil and salt.
2. Rub the mass of chicken carcass, place it in a baking bag, make 4-5 holes using a sewing needle.
3. Heat the oven, send the product to bake for 1 hour 15-20 minutes.Periodically turn the carcass so that it evenly baked.
4. After the expiration date, do not rush to remove the meat from the oven, let it stand for about a quarter of an hour. Serve with baked potatoes and greens.

Marinade with garlic

• garlic - 7 teeth
• chicken - 1 pc.
• sour cream or mayonnaise (fat content 20-30%) - 120 gr.
• Paprika - 3 gr.
• curry powder - 2 gr.
• salt and pepper to taste

1. Pass through a press 4 cloves of garlic, combine it with paprika, curry, pepper and salt. Rub the chicken with the composition, send in the refrigerator for 1 hour.
2. Cut the remaining 3 garlic cloves into thin slices, place inside the chicken and sew the carcass. Wrap the meat in foil, place on a baking sheet with seams up.
3. Preheat oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It is easy to cook the marinade for chicken, if you have sufficient knowledge of technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider a variant based on soy sauce, garlic, sour cream or lemon zest.

Video: how to cook the most delicious chicken in the oven