We boil water, for every half kilogram of chicken - one tablespoon of salt (without a slide). The water must be salty. If desired, you can add your favorite spices to the water. We completely cool the marinade and send the chicken into it for 12 hours, put it in the refrigerator .. Well, that's probably all. After 12 hours, the chicken can be baked in any way convenient for you. There will be no salted chicken.

To cook chicken with lemon in the oven, we need the products listed in the list.

Finely chop the greens.

Squeeze the garlic through a press.

Mix garlic, herbs and oil. At the chicken, from the side of the legs, we pry off the skin and distribute the oil slurry over the breast.

We lower the skin and carefully distribute it over the breast with our fingers.

We scald the lemon with boiling water, cut it into 4 parts and send it inside to the belly of the chicken.

The hole is sewn up with threads or chipped off with toothpicks. We tie the legs, tuck the ends of the wings under the chicken so that they do not burn. The chicken does not need to be salted, it was marinated in the marinade. Lubricate the chicken with vegetable oil.

We send the prepared chicken with lemon to the oven, preheated to 180 degrees.

For the first hour, cover the chicken with foil. After an hour, remove the foil, and continue to bake the chicken for another 1.5 hours, from time to time pouring over the fat that stood out during baking.

Lemon chicken is ready!

Bon Appetit!

Chicken meat is used in various ways in cooking. It is stewed, fried and boiled, soups and main dishes are prepared from it, there is even a recipe for making a whole chicken carcass, which is baked in the oven with the addition of various spices, vegetables and even fruits. At the same time, the dish turns out delicious, with a ruddy and crispy crust. An excellent proof of the insanely delicious this dish can be chicken with lemon in the oven, cooked according to the recipe described below.

About the dish

Oven baked chicken with lemon is a great option for a hearty and delicious dinner for the whole family. In this form, baked meat can be a good decoration for the festive table. It takes little time to prepare meat, and the cooking process itself is left to the oven. You can safely put the chicken in the oven for a certain time and not worry that the meat will not be fried or burnt.

Particular attention should be paid to the lemon marinade for chicken. Citrus fruits (except grapefruit) go well with various types of meat, because their acid allows you to soften the product and make it juicier. At the same time, fruit acid does not reduce the taste of meat products.

Garlic is also a great addition that adds a nice flavor to roasted meats.

To cook a whole chicken in lemon sauce, you should choose a not too large, but meaty carcass. It must first be thawed if frozen chicken was purchased, then washed thoroughly. Remove all excess from the inside, also rinse. Be sure to check the skin for the presence of stumps and feathers, they must be removed so that this does not happen in the finished dish.

To make a whole chicken baked with lemon juicy, the sauce should be made with butter. You can also add spices for taste, in this recipe fresh rosemary will be added. The taste and aroma of the finished dish with this spice will be rich and very pleasant. And how to cook chicken with lemon and rosemary in the oven, you can see in the recipe below.

Most easy way to cook chicken- cut it into pieces and fry in a pan. It doesn't take much effort to cook a chicken in the oven either. True, you will spend twice as much time on this, but believe me, the result is worth it. Oven-baked chicken meat is much juicier and more tender, and lemon and garlic will give it an amazing aroma and taste.

You will need:

• chicken 1 piece
• garlic 1 head
• lemon 1 piece
• dry white wine 0.5 cup
• ground black pepper
• Dry Provence herbs

Step-by-step photo recipe for cooking chicken with lemon and garlic:

Here we have to cook dinner from such a factory broiler. Pale, I would say bluish and skinny, but that doesn't scare us. In the home kitchen, we can easily make a beautiful swan out of this ugly duckling.

Turn on the oven t 200°С to warm it up.

Wash the carcass Rub on top and inside salt, pepper and squeezed out through a press garlic (3-4 cloves). Sprinkle with dry herbs. Put half a lemon inside the chicken.

Tie the chicken legs. I cut the ribbon from the baking sleeve, but you can tie it with any natural rope or thread.

Make small cuts with a knife above the thighs and insert the chicken wings into them.

For structural strength, pierce wooden chicken carcass stick for barbecue.

Pour into a pan Lay down the chicken a rug of lemon and remaining garlic.

Cover the baking sheet with the chicken in foil and send it to the hot oven. t 200°С on the 40 minutes.

After 40 minutes, remove the baking sheet from the oven remove the foil And grease and continue baking.

Lubricate every 10 minutes chicken to form a golden crust.

As soon as the skin of the chicken reaches the desired ruddy, call everyone to the table.

Wash the carcass chicken and pat dry with paper towels. If necessary, remove the remains of the pen. Rub on top and inside salt, pepper and garlic squeezed through a press (3-4 cloves). Sprinkle with dry herbs. Put half a lemon inside the chicken. Tie the chicken legs. Make small cuts with a knife above the hips and insert the wings into them. For structural strength, pierce wooden chicken carcass barbecue stick.
Pour into a pan a glass of water mixed with dry white wine. If there is no wine, just pour water. Lay down the chicken belly down, place next to a rug of lemon and remaining garlic. Cover a baking sheet with foil and place in a hot oven. t 200°С on the 40 minutes.
After 40 minutes, remove the baking sheet from the oven remove the foil And grease chicken with the broth formed at the bottom. Return the tray to the oven and continue baking. Lubricate every 10 minutes chicken to form a golden crust. Once the skin reaches your desired ruddy, the chicken is ready.

A win-win recipe exists. Suddenly guests came, but there is nothing to feed them? Then this dish is for you! Probably every housewife knows the recipe for chicken with lemon in the oven. The meat with this preparation is very fragrant, tender and with a golden crust. This cooking method does not require special skills and free time. For those who have never cooked this delicious treat, this article.

Tricks

First, a few tips for choosing a chicken. To make chicken with lemon as juicy as possible inside, do not choose a carcass lighter than a kilogram. The ideal weight of a chilled chicken carcass is a kilogram + 300 grams. A bird of this size will not be dry and at the same time will not make you wait long for readiness. Pay attention to the integrity of the chicken skin so that there are no scuffs, cuts or punctures. The skin should be thin and intact, this is a sign that the chicken is free of excess water and fresh.

Lemon should be chosen medium in size, bright yellow. Citrus should be firm - usually fruits with these characteristics without bitter zest are suitable for this dish.

Don't be afraid to add more onions. It will not give any bitterness or smell. Thanks to the mixture of onion and lemon, your chicken will be very juicy, with a spicy taste and aroma.

For marinade, take mayonnaise with lemon juice - this will enhance the taste and smell of your dish.

Black pepper will add flavor. For best results, use a pepper grinder.

To make the crust very ruddy and crispy, during cooking, pull out the baking sheet several times and brush the chicken with the fat that it has allocated with a culinary silicone brush.

It is best to roast the chicken breast side down. So it is better saturated with marinade and natural juice during cooking.

What you need

If you have the necessary products, then you will have an excellent chicken with onions and lemon for dinner. Here's what you'll need:

• chicken or chicken carcass - one piece (remember the weight);
• one lemon;
• large head of onion;
• salt and favorite seasonings;
• a couple of tablespoons of mayonnaise with lemon juice.

How to cook

Take a lemon, wash thoroughly with warm water and put to boil in a small ladle. As soon as the water boils, mark for seven minutes and turn off the fire. Drain the water and pierce the lemon in several places with a fork. It is important that there are many punctures on each side. So that the lemon gives its juice to the chicken as much as possible. Take an onion and chop finely - the smaller the better. Rinse the chicken on all sides and pat dry with a kitchen towel. Mix salt with seasonings and rub the chicken - inside and out. Take the onion, mix with mayonnaise and start the chicken from the inside, well smearing everything. Put the lemon inside - to the onion, close the hole and stab with toothpicks dipped in water. Make sure the chicken is well covered. Grease a baking sheet with oil and place chicken with lemon on it. Preheat the oven to two hundred degrees and send the bird there. In an hour, a juicy, ruddy chicken will be ready. Take it out of the oven and remove the toothpicks. Remove the lemon, cut it in half and separate the pulp from the zest with a small spoon. You can add mayonnaise and spices to the pulp - you get an excellent sauce for your dish.

The second recipe for chicken with lemon

Ingredients:

• whole chicken - one carcass;
• lemon - one piece;
• onion - one piece (large);
• mayonnaise - a couple of tablespoons;
• seasoning and salt - to your taste;
• garlic - three cloves.

This option differs in the method of pickling. Take the chicken carcass, rinse and dry. Cut the onion and lemon into large half rings, grate the garlic on a fine grater and add to the mixture. Sprinkle with salt and seasonings. Add mayonnaise. Mix well with your hands so that the ingredients give juice. Make incisions on the carcass in the breast and thighs. Gently place some of the marinade into the incisions. Thoroughly coat the carcass inside and out. Pour over the rest and let stand for half an hour. Wrap the chicken in foil, leaving a small hole in the top, and place on a baking sheet. Bake lemon chicken in an oven preheated to 180 degrees for forty minutes. After the allotted time, open the foil wider and hold the chicken for another ten minutes. As soon as a golden crust forms on top, remove the baking sheet and enjoy a delicious dish.

step by step recipe with photo

One of the most successful ways to bake a whole bird is chicken with lemon in the oven. At the same time, the meat has a wonderful citrus flavor, in some places sourness - where the lemon fit snugly. The marinade is quite simple - vegetable oil, lemon juice, salt and spices. You can choose a set of spices yourself, depending on what you like - more of the aroma of herbs, spicy bitterness or just the classics in the form of black ground pepper.

Ingredients

• 1 chicken carcass (about 2 kg)
• 2 medium lemons
• 3 art. l. salt
• 2 tsp spices
• 4-5 art. l. vegetable oil
• 2-3 sprigs of thyme

Cooking

1. Prepare all the necessary ingredients, so it will be easier to navigate. It is better to purchase a carcass fresh, chilled, but frozen is also suitable. The main thing is to defrost it correctly - put it on the bottom shelf of the refrigerator overnight or keep it on the kitchen table at room temperature for several hours. Then remove the remnants of feathers, pieces of skin on the legs, excess skin near the tail and fat, rinse the bird thoroughly from the outside and from the inside, dry it with napkins.

2. Dip the lemons in boiling water for a few minutes, then dry them and let cool. In a bowl, mix vegetable oil, juice of half a lemon, salt and spices. The recipe uses dry adjika.

3. Cut a couple more circles from the remaining half of the lemon. Lift the skin on the breast, carefully, trying not to tear, place the circles there. So the fat-free meat on the breast will turn out juicier and more aromatic.

4. Cover a deep bowl or form with cling film, put the chicken there and rub the prepared marinade on all sides. The inside also needs to be rubbed.

5. Now place a whole lemon, cut into 3-4 parts, and the remaining piece of the second lemon inside the chicken. If necessary, sew the edges of the leather or secure with toothpicks. Now wrap the chicken in cling film and let it lie down in the cold for a few hours, preferably overnight.