Chicken in the oven with a whole foil crust

Delicious, beautiful and inexpensive for every day and on holiday. Chicken in the oven with a crispy crust in foil is always a winning option for a festive dish. Thanks to the marinade of soy sauce, with the addition of spices, the meat turns out tender and juicy, and sugar will make the skin of the chicken ruddy and crispy!

Pearl

Recipe author

Chicken in the oven with a crust in foil

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Composition / ingredients

servings:

Chicken

Soy sauce

Vegetable oil

Rosemary dry

0.75

Ground red pepper (not sharp)

Spices are dry (dry basil was used in the recipe)

0.75

Sugar

Ground black pepper (not sharp)

0.75

Garlic

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 45 % 17 g

Fats 50 % 19 g

Carbohydrates 5 % 2 g

247 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 20 min

Step 1:
How to bake a whole chicken in the oven in foil? First of all, prepare the chicken carcass. The recipe used a bird weighing 1200 grams. If you have a frozen chicken, then it should be removed from the freezer in advance, put in the refrigerator for slow defrosting, if there is no time, then leave at room temperature until it is completely defrosted. Homemade chicken can bake a little longer than indicated in the recipe.
Step 2:
Prepare all other components. Take any dry spices that you most often use for pickling poultry. Rosemary can be excluded from the list of ingredients, it has a specific flavor that not everyone likes. If desired, replace the sugar in the recipe with honey, it will also give the skin an appetizing color.
Step 3:
In a small deep container, mix soy sauce and vegetable oil. Add sugar, garlic, pepper and spices passed through the press.
Step 4:
Mix everything well. The sugar should dissolve.
Step 5:
Rinse the chicken under running cold water and dry it well with paper napkins inside and out. The carcass should be practically dry. Apply the marinade to the bird.
Step 6:
Spread evenly on all sides and inside too. Put the chicken in a large cup, cover with cling film and leave in a cool place to marinate for at least an hour. Ideally, if the bird stays in the refrigerator all night. Alternatively, the chicken can be sent not in a cup, but in a cellophane bag.
Step 7:
Put the pickled carcass on foil. Tie the legs with a thick thread, so the finished bird will look more appetizing. Remove the remnants of garlic, rosemary and spices from the brisket and legs on top. They have already fulfilled their role by giving flavors to meat, and when baking, they can burn and spoil the appearance of the dish.
Step 8:
Wrap the chicken on all sides with foil. Place in a suitable baking dish and place in a preheated oven for 40-50 minutes. I baked on the "top-bottom" mode at 200 degrees.
Step 9:
Next, unfold the foil from above or cut it with scissors, carefully, do not get burned! Wrap the tips of the wings with foil, if desired, so that they do not burn.
Step 10:
Grease the brisket and legs with a silicone brush with fat and juice that was released during the baking of the chicken.
Step 11:
Change the oven mode to "convection" or "grill" and cook until the skin acquires a beautiful golden hue. Periodically check the bird, it will take from 5 to 15 minutes, the time depends on the capabilities of your oven.
Step 12:
Done! Serve with fresh vegetables, potatoes, all kinds of salads and many others.

Bon appetit!

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

It takes on average from 15 minutes to 1 hour for small pieces of meat to bake in foil. The exact time depends on the characteristics of the oven (electric, gas, with convection, without, availability of special programs and modes, old model or new, and so on).
The quality of the foil is different, take this into account when cooking!

When starting to cook a dish baked in foil, consider the features of your oven and be guided by the cooking time according to it, and not by what is written in the recipe. If you are preparing a dish for the first time, follow a few useful tips:
- divide the total cooking time by 4
- open the oven every quarter of the total time and check the degree of readiness of the dish
- don't be afraid to unwrap the foil for a more accurate check
- to make it more convenient to unfold the foil, always leave a "seam" on top of it
- if you wish, you can determine the degree of readiness without unfolding the foil by making one or two punctures in it with a toothpick
Remember that the quality of the foil also matters.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !