Do you love tender and tender meat from the oven, so are you looking for suitable recipes for roast chicken?
This type of meat can be used for almost anything and is also a great part of salads.
Get inspired in our article and prepare it classically or perhaps with honey or fruit.
Traditional roast chicken
Preparing perfectly baked chicken is often not easy, but when you discover an interesting recipe, it is worth trying. When, in addition, the meat is seconded by vegetables and herbs.
- 1.5 kg of fresh chicken
- 2 large onions
- 2 carrots
- 2 stalks of celery stalks
- 1 clove of garlic
- 3-4 tablespoons of extra virgin olive oil
- Ground black pepper
- 1 chemically untreated lemon
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 handful of parsley
- 2 bay leaves
- Remove the chicken at least an hour before the start of preparation so that it has room temperature.
- Preheat the oven to 240°C.
- Wash the vegetables thoroughly and cut them into medium-sized pieces. It is not necessary to clean it.
- Break the stick of garlic into individual cloves, but do not peel it.
- We will prepare a tall and sufficiently large roasting pan, in which we will put chopped vegetables and cloves of garlic.
- Sprinkle with half the herbs and drizzle with olive oil.
- Rub the chicken with oil and season with sea salt and black pepper on all sides.
- Place the chicken seasoned in this way in the roasting pan on top of the vegetables.
- Take a lemon and use a knife to make several holes in it. If you want, you can put it in the microwave for a little while longer, the taste will release perfectly.
- Then put the lemon and the other half of the herbs into the cavity of the chicken.
- Place a bowl of water in the oven and reduce the temperature to 200°C.
- Let it bake for 1 hour and twenty minutes.
- We check throughout the baking time whether all the water has evaporated and continuously pour the juice over the chicken.
- If it seems too dry, add water to the bowl.
- Once the chicken is cooked, take it out of the oven and put it on a cutting board to rest for 15-20 minutes.
- Cover with aluminum foil and let rest.
- Then just cut the chicken into portions and serve.
Baked chicken on cabbage
This meal is perfect for the family, as it is quick and tasty. It can be a light dinner, but also lunch. The preparation takes a little over an hour and the result will definitely tantalize your taste buds.
If you can tolerate simple dishes, try to look at the best appetizers, which present excellent recipes with baked zucchini.
- 2 kg whole chicken
- 1 yellow onion
- 1 handful of fresh parsley
- 3 tablespoons of melted butter
- 1 teaspoon of salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon dried garlic
- 1 medium head of cabbage
- 2 tablespoons of extra virgin olive oil
- Clean the onion and cut it into slices.
- Remove the skin from the cabbage and cut it into larger pieces.
- We remove the offal from the chicken, if necessary, and dry it with kitchen paper towels.
- Put chopped onion and parsley in the cavity.
- Brush the chicken with a spoonful of butter on all sides.
- Mix salt, black pepper, paprika and dried garlic in a small bowl.
- Sprinkle the prepared mixture on the outside and inside of the chicken. We pat a little so that the spices adhere well to the butter.
- Preheat the oven to 225 degrees and prepare a cast-iron pan (heat it in the oven) or a higher baking tray.
- Take out a large bowl, put the chopped cabbage in it, add olive oil, 2 tablespoons of melted butter and mix thoroughly so that the cabbage is well coated.
- Add salt, pepper, mix carefully once more and spread on the bottom of the baking pan (or a heated cast iron pan).
- Place the prepared chicken in the center and place in the oven.
- Lower the temperature to 200°C and bake for approximately 60 – 90 minutes, until the chicken acquires a golden color.
- Remove the baked chicken from the oven, cover with foil and let it rest for another 15 minutes.
Poultry meat with stuffing
Anyone who loves bacon, and what’s more, stuffing, will surely like to try this very simple, but still very tasty recipe.
- 1 whole chicken
- 8 strips of bacon
- Ground black pepper
- 100 g of fresh softened butter
- 10 leaves of chopped sage + bunch for decoration
- 125 g breadcrumbs
- 1 whole egg
- 4 large onions
- Peel the onion and cut it into fine cubes.
- Put half of the butter in the pan, add the onion and let it fry for about 10 minutes so that the onion is soft.
- Then set aside and let cool.
- Once the onion has cooled, add chopped sage, breadcrumbs, eggs, salt and pepper and mix thoroughly.
- Fill the cavity of the chicken with the stuffing and cover with the protruding skin.
- To be sure, we can fasten the chicken’s legs together with a skewer, skewer, or food string.
- Shape the remaining stuffing into balls of the same size and set them aside for now.
- Brush the chicken with the remaining butter, season with salt and pepper and place in the roasting pan, breast side up.
- Spread the bacon slices over the breast and cover with aluminum foil.
- Pour a little water into the baking dish and bake in the middle part of the oven for about 90 minutes.
- During baking, add more water as needed.
- After an hour of baking, place the prepared balls of stuffing in the baking dish with the chicken and bake together.
- About 15 minutes before the end of baking, remove the foil, remove the bacon, add a little sauce and increase the oven temperature to 220°C.
- When the chicken is golden, turn off the oven and let it cook for another 5 minutes.
- Then take the roasting pan out of the oven, cover the chicken with foil and let it rest on the kitchen counter for 10 minutes.
- Garnish with a bunch of sage when serving.
- As a side dish, boiled potatoes or roasted vegetables are perfect.
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Slow cooker chicken
There is nothing better than when the whole family gets together for Sunday lunch. On such an occasion, it doesn’t hurt to always prepare something new, tasty and, above all, easy, which won’t burn you if you accidentally forget or chat with other relatives.
We don’t have to worry about that thanks to very slow baking. In addition to lunch, it can also be a perfect dinner. This chicken tastes great with baked potatoes and a vegetable salad.
- 1 whole chicken weighing approx. 1,400 g
- Juice and peel from 2 chemically untreated lemons
- 2 whole lemons
- 1 clove of garlic
- 1 bunch of fresh thyme
- 1 bunch of sage
- 150 g of salted butter
- Ground black pepper
- Let the chicken come to room temperature for at least half an hour.
- Dry it carefully using kitchen paper towels.
- Preheat the oven to 160°C and prepare a bowl.
- Add 50 g of softened butter, lemon peel, 2 cloves of garlic and torn leaves from a few sprigs of thyme.
- Add 4 more chopped sage leaves and set aside for now.
- Salt and pepper the inside of the chicken.
- Make several holes in the lemon with a fork and insert the chicken into the cavity.
- Add two-thirds of the sage, 8 sprigs of thyme and 4 cloves of garlic, which you don’t need to peel, just squeeze it a little with a knife.
- We take a spoon or we can also use our hands and carefully lift the skin on the breast.
- Spread the prepared flavored butter with lemon under the skin, as far as possible and press the skin again.
- Brush the remaining butter mixture over the surface of the chicken.
- Put 100 g of butter in a small pan and let it melt.
- Add the juice of two lemons, 2 cloves of garlic cut into slices and again a few sprigs of thyme and chopped sage leaves.
- Mix thoroughly to combine everything and use a kitchen syringe to inject about half of the mixture in several places directly into the meat.
- Those who do not have an injection simply skip this step.
- Place the chicken breast side down in a higher roasting pan and spread the remaining herbs, lemon slices and unused garlic cloves around it.
- Pour a little water, cover with foil and place in a preheated oven.
- Bake for about 2 hours and melt the rest of the seasoned butter 50 minutes before the end of baking.
- Take the baking pan out of the oven, remove the foil and turn the chicken breast side up.
- Pour over the melted butter and put back in the oven.
- We lower the temperature to approx. 140°C and let it bake for another 60-80 minutes so that it has a crispy crust.
- After baking, remove the chicken from the oven, cover it again with foil and let it rest for 15 minutes.
- Then just serve and serve.
Honey baked chicken
Peking duck is clearly the inspiration for this recipe. The combination of sweet honey and soy sauce creates an unmistakable taste that will grab your attention.
The preparation is not complicated, but the resulting dish is delicious. The quantity is enough for a really big family dinner or lunch.
- 1/2 cup honey
- 2 tablespoons of soy sauce
- 3 tablespoons of fresh, chemically untreated lemon juice
- 3 whole chickens (1500g each)
- 10 large sprigs of rosemary
- 12 cloves of garlic
- 1 lemon
- Peel the garlic and crush it with a knife on a cutting board.
- Wash the lemon thoroughly and divide it into 12 equal parts.
- Preheat the oven to 225°C and place the rack in the middle part.
- Prepare a small bowl and put honey, lemon juice and soy sauce into it.
- Mix thoroughly and set aside for now.
- Dry the chickens with kitchen paper towels and place them in a large roasting pan, tucking the tips of the wings under them.
- Salt on all sides and don’t forget the cavity.
- Then insert 3 sprigs of rosemary, 3 crushed cloves of garlic and 4 pieces of sliced lemon into the cavity.
- Spread two-thirds of the honey mixture over the chickens and then place the tray in the oven.
- Bake for 30-45 minutes depending on the type of oven.
- Then reduce the temperature to 200 degrees, remove the roasting pan and turn the chickens over.
- Brush the side that is now on top with the remaining honey glaze.
- Put it back in the oven and bake for another 60 minutes.
- After this time, lower the temperature to 150°C and let it bake for another 15 minutes.
- Finally, take the chickens out of the oven, place them on the kitchen counter, cover them with aluminum foil and let them rest for 15 minutes.
- Then we portion and serve.
You can also prepare delicious chicken in one of the home convection ovens from our review . See what these helpers can do.
Why is chicken popular?
Chicken meat is one of the most popular and, in fact, the most used types of meat on a global scale. It is part of classic gastronomy, but it is also recommended for various diets. We can cook it, bake it, grill it and of course also fry it. After all, there is nothing better than a classic fried schnitzel.
If we take it according to the individual parts of the chicken, it is best to use chicken breasts for steaks, thighs are great for sauces and wings baked or on the grill. Chicken never disappoints, and when you don’t know what to do, it’s always good to have at least a piece of chicken in reserve, because it’s ready quickly and it’s okay to eat it before bed.
Chicken meat contains proteins with essential amino acids. These are indispensable for the increase of muscle mass, its maintenance and for the overall regeneration of tissues. There are also important vitamins, especially group B, but also minerals. Of these, it is good to mention phosphorus, magnesium, iron, potassium, calcium and selenium.
The meat is very light, dietary and contains only a minimal amount of fat, most of which is contained under the skin. If we get rid of the skin before cooking, the meat will be even healthier. When it comes to preparing meat, the best and most dietary form is cooking or stewing, or steaming.