How long to bake tobacco chicken in the oven

What could be tastier than chicken fried until crispy? Juicy meat soaked in the tantalizing aroma of garlic and herbs? We are, of course, talking about the recipe for chicken tabaka.

To be precise, the dish is more correctly called tapaka chicken. In Georgian, “frying pan” is called “tapa” - it is a heavy cast-iron frying pan equipped with a heavy press lid that presses down the chicken, thereby helping it cook evenly. But this does not mean that it is necessary to fry the chicken in a frying pan. If you build a pressure, you can cook tobacco chicken in the oven, where it will cook just as quickly and remain juicy.

So let's figure out how to marinate and cook tobacco chicken in the oven - a step-by-step recipe with photos will help you easily prepare a delicious Georgian dish and arrange a real feast for the stomach!

How to cook tobacco chicken in the oven

I washed the chicken thoroughly and dried it with a towel. I cut off the fatty gland in the tail, which can give off an unpleasant odor when baked.
Then the carcass was turned upside down. I cut it along the breast into two parts, as if opening it like a book. If there is a heart, lungs or other entrails inside, be sure to remove them.
Place the bird on a cutting board, skin side up, and cover with cling film (to prevent splattering). I beat the carcass with a hammer, on the side that is without teeth - it is important that the chicken turns out perfectly flat, but the skin is not damaged. The carcass should be smooth over the entire surface, without protruding parts. Pay special attention to the cartilage areas on the thighs and wings, as well as the thick area of the breast.
In a small bowl I combined vegetable oil, lemon juice, salt and all the spices. She mixed and rubbed the resulting aromatic mixture onto the carcass on all sides. The original recipe only uses salt and pepper, but I like it with a lot of spices. By the way, stores now sell ready-made mixtures for marinating tobacco chicken; you can use them, but in this case, add salt very carefully, since the spices usually already contain salt. I don’t add garlic to the marinade so that it doesn’t burn when baking.
The bird was marinated for 1 hour (longer if possible). Then I sprayed a heavy frying pan with a little vegetable oil and placed the chicken in it, skin side down.
Covered the top with a flat plate (heat-resistant), slightly smaller in diameter than a frying pan. Pressed down with a weight - a pan of water or a stone will do. It turned out to be a kind of tapa that perfectly pressed the chicken to the bottom. I placed the structure in the oven, preheated to 250 degrees. Bake for 30 minutes until fully cooked. If the bird is large, it may take longer, about 40-50 minutes. If you turn it over to the other side, do it extremely carefully, do not forget that the load is very hot!
The finished meat must be coated with garlic sauce. To do this, I put a couple of cloves of garlic through a press, added finely chopped parsley and combined everything with the fat that was rendered when baking the bird. The resulting sauce was poured over the chicken that had just been removed from the heat.

The dish turned out fantastically delicious! The most tender meat, crispy crust, dizzying aroma of garlic - I definitely recommend cooking tobacco chicken in the oven!

Chicken tabaka is a dish of Georgian cuisine. Incredibly tender, aromatic meat, with a unique crispy crust. Many people think that cooking requires expensive ingredients, certain skills, and only restaurant equipment is suitable for preparing a delicious dinner. In this article we will tell you how to cook chicken deliciously, quickly and effortlessly, which will captivate you with its taste.

Chicken tabaka is a whole carcass of a young chicken baked in the oven. The roots of this dish go back to Georgia, a country that knows a lot about meat, herbs and hot spices. Fried vegetables, potatoes, sauces, fresh herbs are perfect as a side dish, and tart Georgian wine is perfect as a drink.

In our latitudes, a slightly distorted name has taken root - “chicken tobacco”, although the cooking technology remains the same: the chicken is cut and flattened, and then fried under pressure. Over time, another recipe for cooking - in the oven - became popular. It is suitable for those housewives who do not have a special frying pan. Chicken tabaka baked in the oven turns out just as tasty, with a crispy crust, as in the classic version.

Content:

Recipe for chicken tabaka with paprika with crispy crust

A wonderful, but so easy to prepare dish that will decorate your table. It is suitable for both festive and everyday dinners

We will need:

Chicken – 0.5 kg.
Paprika - to taste
Kari - to taste
Black pepper - to taste
Butter – 50 gr.
Garlic – 3-4 cloves

Preparation:

First, melt the butter, you can use the microwave, squeeze the garlic into it through a press, add seasonings. Stir and let the resulting mixture sit.

We prepare the chicken, cut it along the breast, remove all the entrails and fat, and wash it well. Using a kitchen hammer, break the bones; the carcass should become flat, so it will be better fried. Salt on both sides, rubbing thoroughly into the meat.

Transfer the chicken to a deep bowl, pour in the prepared marinade, and thoroughly rub it into the carcass. Leave it like this for a couple of hours.

Preheat the oven to 200 degrees. Grease a frying pan with oil and place the meat skin side down. Place in the oven for 10 minutes. After the time has passed, turn the carcass over to the other side and pour over the remaining marinade. Place in the oven, fry until done; in our case, since the chicken is small, this will take about 20 minutes. Transfer the finished dish to a flat plate lined with lettuce leaves and serve. Bon appetit!

Authentic Georgian recipe for chicken tabaka with tomato sauce

A dish with juicy, tender meat and a crispy crust.

We will need:

Chicken – 1200 gr.
Abkhazian adjika – 1.5 teaspoons
Tomato paste – 3 tablespoons
Garlic – 7 cloves
Salt – 1 teaspoon
Melted butter – 5 tablespoons
Juice of half a lemon

Preparation:

Prepare the chicken carcass, cut along the breast line, cover with a bag and beat to break the bones. Transfer it to a large cup, season with salt, pour in lemon juice, and leave to marinate for an hour.

Heat the melted butter in a frying pan, transfer the marinated carcass, and place in an oven preheated to 200 degrees. Fry on one side for 20 minutes. In the meantime, let's prepare the sauce.

Finely chop the garlic. Pour water into the tomato paste, mix well, then add adjika and mix again.

Turn the chicken over to the other side and place in the oven for another 15 minutes. Sprinkle with chopped garlic, pour over the sauce, fry for a couple of minutes on each side until the garlic becomes a little soft. Place the finished chicken on a plate, sprinkle with finely chopped herbs, and place a bowl of sauce next to it. Bon appetit!

Special Georgian recipe

Here, before rubbing the carcass, wear gloves, as hot pepper can cause skin irritation. You will need:

cream 10-20% - 200 ml;
chicken – 1 kg;
four cloves of garlic;
four pinches of hot red pepper (chili);
lean and cow butter - one spoon each;
salt.

Prepare this dish as follows:

Cut the chicken along the breast, flatten it and, as if turning it inside out, remember the joints and vertebrae with your hands.
Mix pepper and salt, rub the mixture all over the chicken (and under the skin too).
Heat a frying pan with oil and fry the carcass under pressure on each side for 15 minutes.
Place the carcass in a bowl, pour cream into the frying pan, add chopped garlic and salt.
As soon as it boils, place the carcass in the sauce and simmer, covered, for five minutes on the stove or in the oven.

Chicken tabaka with mustard with a crispy crust in foil

A delicious dish of Georgian cuisine, it has long been cooked in a frying pan under pressure, but today we will cook it in the oven. The chicken according to this recipe is in no way inferior in taste to the classic recipe. Prepare yourself, you will see for yourself.

We will need:

Chicken – about 1 kg.
Sunflower oil – 3-4 tablespoons
Garlic – 3 cloves
Mustard – 1 tablespoon
Salt – 1 teaspoon
Red pepper, khmeli-suneli - to taste

Preparation:

First, let's prepare the chicken, wash it well, and remove the entrails. We cut along the line of the breast, unfold it and cover it with cellophane, beat it on both sides until it is flat, the bones and cartilage need to be broken.

Peel the garlic, finely chop it, put it in a bowl, add oil, mustard, salt and spices, mix well.

Grease a baking dish with sunflower oil, lay out the prepared carcass and spread half of the prepared marinade. Rub it well into the meat, then turn it over, spread the remaining marinade, and rub it into the carcass again. Leave to marinate for at least a couple of hours

Preheat the oven to 200 degrees, place the pan with the chicken, covered with foil. Cook for 20 minutes on one side, then remove, turn the carcass over, cover with foil again, cook for 20 minutes. Then remove the foil and let the chicken brown thoroughly. Then we take it out and serve it on a flat dish. Bon appetit!

Chicken tabaka gypsy style with mayonnaise sauce

A wonderful dish that will decorate your table.

We will need:

Chicken – 1 pc.
Lemon – 0.5 pcs.
Salt – 1 tsp
Ground red and black pepper - 1/2 teaspoon each
Sunflower oil – 2 tbsp/spoon
Garlic – 3 cloves
Ground black pepper – 1 pinch
Salt – 1 pinch
Dill greens - to taste

For the sauce:

Mayonnaise – 150 gr.
Garlic – 2 cloves
Ground black pepper - a pinch

Preparation:

First, wash the chicken, cut along the breast line, and spread it out. Now cover with film and use a kitchen hammer to thoroughly beat the carcass.

Rub with salt, pepper, squeeze out lemon, rub well into the carcass, leave to marinate for an hour. Then pour a little sunflower oil onto your hand and grease the meat on both sides with it.

We send the chicken to bake in an oven preheated to 200 degrees, about 1.5 hours.

Mix garlic, ground black pepper, salt and dill in a bowl.

Let's make the sauce, mix mayonnaise, garlic, pepper.

Remove the chicken from the oven and coat with the garlic-dill mixture. Serve with mayonnaise sauce. Bon appetit!

Recipe for chicken tabaka Samur style with garlic and zucchini in soy sauce

Juicy, tender carcasses in a fragrant sauce with a garnish of zucchini.

We will need:

Chicken – 1 pc.
Zucchini – 1 pc.
Garlic – 4 cloves
Thyme, rosemary – 2 sprigs each

Honey
Tomato paste
Soy sauce

Preparation:

Cut the chicken in half along the breast line, you should get two halves.

For the marinade, take garlic, peel it, rinse it and put it through a press. Squeeze out 2 cloves for each half of the carcass and rub it well into the meat.

Chicken tabaka with a crispy crust and aromatic spices

A fragrant and delicious dish that even the most distinguished picky eaters cannot resist.

We will need:

Broiler chicken carcass weighing up to 1.5 kg – 1 pc.
Fresh garlic – 3-4 cloves
Ground coriander – 0.5 tsp.
Hot red pepper – 0.5 tsp.
Ground black pepper – 0.5 tsp.
Red sweet paprika – 1 tsp. (without slide)
Turmeric, marjoram and other spices - to taste and desire
Salt – 1 tsp. (with top)
Vegetable oil – 3-4 tbsp. l.

Preparation:

Pour all the dry spices and salt into a small container. Peel the garlic, chop using a press or fine grater, add to the rest of the ingredients.

Pour sunflower oil into the aromatic seasoning. Which will combine our ingredients and make them homogeneous. Mix well, the salt should dissolve.

Let's prepare the carcass, it should be fresh, wash it, inside and out, and dry it. Remove unnecessary parts and fat, using a sharp large knife, make a continuous cut along the breast so that the carcass can be “opened” like a book.

Cover the chicken with a bag and beat it well with a hammer.

Remove the film and thoroughly coat the chicken with marinade. Marinate at room temperature for 40-60 minutes.

Place the chicken on a baking sheet. Preheat the oven to 180 degrees.

Cook in the oven at 180 degrees. Approximate cooking time – 1 hour. During baking, turn the chicken 2-3 times so that it cooks evenly and gets a crispy crust. Bon appetit!

Simple options for cooking tobacco chicken - in the oven, with potatoes, spices. It turns out very tasty, and most importantly - quick and easy!

↑ Marinade sauces for chicken tabaka

The classic Georgian recipe contains only garlic and no other seasonings. But tobacco chicken is often prepared with various other marinades. Here are some recipes:

Sour cream marinade

Sour cream or cream (fat content 15%) – 50–70 g;
Spices: ground black pepper, ground paprika, turmeric, salt, oregano, basil.

Mix sour cream and spices and beat well. Let it sit for 5-7 minutes and then marinate the chicken.

The spent chicken carcass must be marinated in this mixture for at least 30 minutes. It’s better if it lasts 1–1.5 hours, then simmer in the oven, as in the main recipe.

Tomato marinade

Tomato paste – 60 g;
Sour cream – 60 g;
Garlic – 3 cloves
Ground black pepper – 3 g;
Salt – 3 g;
Olive oil (or any vegetable oil) – 60 g.

Marinate the chicken in a mixture of spices and vegetable oil for about 1 hour in the refrigerator. For the marinade, pass the garlic through a press, add salt and ground black pepper - grind everything thoroughly and add vegetable oil. We will marinate the carcass in this mixture.

Then we will need tomato paste and sour cream. We will mix them and pour the resulting mixture over our chicken. Cover the top of the carcass with foil and place in the oven for 30 minutes. After the allotted time, remove the foil and let the carcass stand for another 20–30 minutes, do not forget to pour the juice over the carcass.

Soy sauce marinade:

Soy sauce (dark) – 60 g;
Tobacco chicken seasoning – 1/3 tsp.

Preparing this marinade requires having dark soy sauce in the refrigerator. Although soy sauce is an ingredient in oriental cuisine, it makes meat very tasty. There is only one peculiarity here: gourmets usually do not add salt to this sauce. If you don’t consider yourself one yet, feel free to use it.

The meat will be very tender and unusually tasty.

For the marinade, you need to combine 3 tablespoons of the sauce with herbs and then marinate the carcass for 20 minutes in it.

Garlic Sause:

Garlic clove;
Olive oil – 5 tbsp.
Yolk - 1 pc.;
Water or broth - 1 tbsp;
A pinch of salt

Crush the garlic in a mortar and salt. Separately, beat the yolk with olive oil, add broth, garlic mixture and stir well. The sauce is ready, you can sprinkle it with green onions.

Recipe 1: Tobacco chicken in the oven (step-by-step photos)

Chicken tabaka is a very popular and tasty dish belonging to Georgian cuisine. Usually the chicken is fried in a special frying pan on both sides, pressing down, which makes the chicken crust fried and slightly crispy, and the meat tender and juicy. I suggest cooking tobacco chicken in the oven - this is a more dietary option, and the taste, color and juiciness remain the same as when frying.

Try it, you can serve chicken tabaka for dinner, on a holiday table, or take it with you outdoors - it’s very tasty.

chicken 800 g
adjika 3 tbsp.
sour cream 2 tbsp.
seasoning for chicken 1 tsp.
ground chili pepper to taste
ground black pepper ½ tsp.
salt to taste
parsley 2 tbsp.
garlic 2 teeth
lemon juice ½ tsp.
water 30 ml

Wash the chicken well, remove unnecessary skin in the neck area, cut it lengthwise from the bottom so that the carcass becomes flat.

Turn the chicken over, beat the bones with a hammer, and salt the carcass.

Add sour cream, seasoning, ground chili and black pepper to Georgian adjika.

Mix the sauce thoroughly.

Generously coat the entire chicken with the prepared sauce and place it, back side up, in a baking dish lined with foil or parchment or place on a baking sheet. Place the chicken in a preheated oven, bake it for about 1 hour at a temperature of 180-190 degrees.

Prepare the sauce for greasing: chop the parsley, add chopped garlic, pour in water and lemon juice, add a pinch of salt, mix everything.

Remove the chicken from the oven; it should be bronze in color.

Brush the hot chicken thoroughly with garlic sauce, cover with foil or a lid and leave for 10 minutes. Serve the tabaka chicken warm to the table, the aroma of the dish is incredible. Bon appetit.

Chicken tabaka with potatoes in the oven

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 400 kcal.
Purpose: for lunch, for dinner.
Cuisine: Georgian.
Difficulty of preparation: medium.

Chicken tabaka with potatoes in the oven is an excellent option for the main dish for the holiday table. In order for the meat to turn out without any weight, it must be beaten well and kept under pressure for a quarter of an hour before putting it in the oven. Use a pot that is not very heavy and half filled with water, otherwise the chicken will release all the juices. So, how to cook tobacco chicken in the oven?

Ingredients:

chicken carcass up to 700 g – 2 pcs.;
garlic - half a head;
butter – 3 tbsp. l.;
potatoes – 1 kg;
mayonnaise – 1 tbsp. l.;
cilantro, dill; salt pepper;
seasonings to taste.

Cooking method:

Process the carcass and beat it with a hammer. Turn on the oven.
Prepare the marinade: chop the garlic, mix with salt, pepper, spices, add butter. Rub the chicken carcasses generously with this mixture. Let stand for another 10 minutes: the tobacco chicken in the oven should be saturated with spices.
Peel the potatoes, cut into large pieces, place in a bowl. Sprinkle with salt, herbs, sprinkle with vegetable oil, add a spoonful of mayonnaise. Mix.
It is recommended to rub the baking sheet with butter, but you can use olive oil. Place the chicken in the center and place the potatoes around it. Cook for about 30 minutes, check readiness with a skewer; if clear juice comes out, you can remove it.

Recipe 2: how to cook tobacco chicken in the oven

Properly cooked Tabaka chicken in the oven is simply a feast for the stomach. The dish, which gained wide popularity during the Soviet era, remains a “hit” of the holiday menu today. But you can cook it just like that, for dinner or lunch. There are several options for preparing this delicacy, the history of which began a long time ago in Georgia. There it is called tapaka chicken. In fact, there is no hint of tobacco in the original recipe. The meat is simply cooked in a special frying pan (tapa). During the Soviet Union, the name changed slightly. This is how we know him now! But we will cook it in the oven.

chicken – 1 carcass weighing up to 1 kg;
mustard – 1 tbsp. l.;
refined vegetable oil – 3 tbsp. l.;
garlic – 3 cloves;
salt – 1 tsp;
spices - to taste.

Cooking meat according to the proposed step-by-step recipe with photos is not at all as difficult as you might think at first glance. Just follow the instructions and you will have a wonderful holiday dish on your table!

Prepare the bird. Rinse and dry the chicken carcass. Cut in half where the brisket is. Use a teaspoon to remove all the insides. Cut off the tail, excess skin and unnecessary sections of the wings from the top.

Unfold the bird on a work surface. Cover with a plastic bag or cling film. Beat lightly with a kitchen hammer, paying special attention to the joints.

Chop it finely. Send to a separate container. Sprinkle with salt and mustard. Add any suitable spices to the mixture. Dilute with refined vegetable oil. Mix everything properly.

Prepare a baking dish by coating it with vegetable oil. Place the chicken. Coat it thoroughly on each side with the resulting dressing. Leave to marinate at room temperature for at least 2 hours.

Cover the form with food foil. Place the bird in the oven, heated to 180 degrees. Bake on each side for half an hour.

Ready! It turns out incredibly appetizing and festive!

Whole oven baked chicken recipe

My mother-in-law shared with me how to cook young chicken according to this recipe. The meat turns out very juicy, with an original delicate taste. In the same way I cook stuffed duck for Christmas with a side dish of potatoes or apples.

For the recipe you will need:

1 chicken carcass;
100-150 g butter;
2 heads and 2 cloves of garlic;
3-4 tsp. ground sweet paprika;
1 lemon;
1 tsp Provençal herbs;
a pinch of rosemary;
olive oil;
3 tsp salt;
1 tsp ground black pepper;
1 small bunch of parsley.

Proceed in this order:

1. In a small bowl, combine salt and pepper and sweet paprika. Coat the chicken with olive oil and rub the mixture on top.

2. Squeeze 2 cloves of garlic. Add rosemary and herbes de Provence, finely chopped parsley. Mix with softened butter.

3. To keep the breast juicy, grease it with the prepared aromatic butter. To do this, separate the chicken skin from the meat, insert it under it and evenly distribute the resulting mass.

4. Cut each head of garlic crosswise into cloves. Place all 4 halves on the baking sheet on which the bird will be baked, cut sides up. Place the chicken on the garlic. Place a whole lemon inside the carcass.

5. Preheat the oven to 180 degrees. Drizzle the chicken well with olive oil (3-4 tbsp) and bake.

How long to bake a bird depends on the size - for a small carcass it will take about an hour, for a large one - the time should be increased to 1.5 hours.

6. 15 minutes before the end, pour the butter and juices that have accumulated in the pan over the bird and return to the oven. Repeat twice more every 5 minutes.

7. Remove the bird from the oven and place it on paper towels to absorb excess oil from the surface. Leave for 10 minutes so that the juices are evenly distributed inside.

ARTICLES ON THE TOPIC:

Cut the baked lemon and rub it through a sieve along with the baked garlic. Pour in the remaining baking juice. Serve the bird with the resulting lemon-garlic sauce, pickled onions, vegetables, herbs, and any side dish.

Recipe 3: Tabaka chicken in the oven with potatoes

Cut the chicken lengthwise along the belly, rub it with salt and spices, beat it a little and put it in a heat-resistant bowl. Wash the potatoes, peel them, cut them in half and place them around the chicken, season with potato spices.

Place in the oven preheated to 200 degrees.

When the chicken and potatoes are browned, you can take them out. It took me about 40 minutes.

Cut the finished chicken into pieces and place on plates. Place potatoes next to it.

Recipe 5: Tabaka chicken baked with crust

Chicken tabaka is a familiar dish to everyone from childhood. It came to us from the traditions of Georgian cuisine. The very name “tobacco” comes from the word “tapaka”, which translated from the Georgian language means frying pan (the term refers to one of its varieties). Tapaka is a special frying utensil equipped with a lid with a press. “Chicken tabaka” literally means chicken fried in such a container.

You can prepare this dish even if you don’t have special utensils. You can use a regular frying pan, or you can use the oven. The dish will turn out no worse, and much less time and effort will be spent.

chicken or chicken - 1 pc.
vegetable oil - 6-7 tbsp. l.
garlic - 5 cloves
tomato paste - 3-4 tbsp. l.
ground paprika - to taste
red, black pepper - to taste
salt - to taste
greens - 1 bunch

Let's prepare the chicken carcass. I'll use a small chicken. The meat of a chicken and an adult chicken are not very different in taste.

In addition, the use of chicken is often due to its small size, which allows it to fit in the pan. Since we will be preparing the dish in the oven, this point is not important to us.

Let's cut the carcass lengthwise along the chest and, as it were, turn it flat.

Cover the chicken with cellophane film. And we beat it so that it becomes flatter.

Let's place our chicken in a large container. Since we will fry it in the oven, we need to distribute vegetable oil over its entire surface. Add paprika, red and black pepper, salt. Squeeze out the garlic. Coat the carcass thoroughly on all sides and leave to “marinate” for half an hour.

Place the chicken outside side down on a greased baking sheet. Place in a well-heated oven for 15-20 minutes. Then turn it over and leave it to bake for another 20 minutes.

About 10 minutes before it’s ready, brush the chicken with tomato paste diluted in water in a ratio of 2:1. Bake for another 10 minutes.

Place the finished chicken on a plate and sprinkle with herbs. The aromatic chicken tabaka is ready!

How to deliciously bake chicken in the oven with potatoes and vegetables in mayonnaise?

If you don’t have time to prepare a special marinade for chicken, use homemade mayonnaise, which you can easily prepare yourself. Chicken in this sauce goes well with potatoes. It will be very tasty if you add other vegetables. The recipe remains extremely simple and does not require much preparation.

Ingredients:

1 medium sized chicken;
3 potatoes;
1 young zucchini;
1 zucchini;
2 onions;
100 g mayonnaise;
1 tbsp. adjika;
1 tbsp. ground sweet paprika;
salt, pepper to taste.

Step-by-step recipe with photos:

1. Cut the chicken into portions. Wash the vegetables and also cut them coarsely: tomatoes into 4-6 slices each, onions and potatoes into quarters, zucchini and zucchini into ladles or quartered circles 1-1.5 cm thick.

2. Take a deep bowl of sufficient volume for all the ingredients and place the meat and vegetables in it. Add salt, pepper, paprika, and mayonnaise. Mix thoroughly so that the sauce coats each piece. Leave to marinate for 15 minutes.

Recipe 6. step by step: chicken tabaka in the oven in the sleeve

For fans of simple culinary recipes, the main ingredient of which is inexpensive chicken meat, I offer a chicken dish. Today we have a whole baked chicken in the sleeve for lunch. The prepared carcass is pre-flavored with aromatic spices. Baked chicken in the sleeve is a dish that turns out to be both appetizing and satisfying. It can be prepared for lunch or dinner, or served as a hot appetizer for a holiday. A simple baking recipe with step-by-step photos will help you prepare your own chicken at home.

Let's get acquainted with the list of ingredients proposed for baking chicken and prepare them.

chicken – 1 piece (550-650 g);
salt - to taste;
ground sweet paprika - to taste;
dried basil - to taste;
garlic – 1-2 cloves;
olive oil – 2 tbsp. spoons.

We defrost the chicken carcass in advance. We inspect the defrosted chicken. If there are feathers, remove them. Rinse the chicken under cool water and immediately dry with a paper towel.

Pour all the specified spices into a bowl. When selecting them, be guided by your taste preferences. Add chopped garlic clove (or two) to the spices. Fill the ingredients with olive oil. Mix.

Now, rub the carcass well with the resulting aromatic mixture, including the inside.

Place the spiced chicken in a baking sleeve.

We fasten the ends of the sleeve. Using a knife, we make several punctures on the sleeve.

After this, you can put the chicken in the oven. Whole baked chicken is cooked at a temperature of 210 degrees. The oven cooking process will take a total of 40-45 minutes. To ensure that the surface of the chicken is browned, after half an hour we very carefully cut the sleeve.

Appetizing chicken baked whole in the sleeve is ready! It has tender meat and a crispy crust.

Serve it on lettuce leaves. The serving can be varied with other fresh herbs and fresh or pickled vegetables. What exactly to choose depends on the season. Enjoy your meal!

Chicken tabaka baked in the oven

Tobacco chicken cooked in the oven will be appreciated by those who do not want to eat fried food. The baked crust in this recipe is more tender than in a frying pan.

Cooking time: 1 hour

Preparation time: 2 hours

Ingredients:

Main course

Refined sunflower oil 1 tbsp. l.

Chicken 1

Recipe 7: how to cook tobacco chicken in the oven

We decided to cook the famous Georgian tabaka chicken, but we didn’t have a special “tapaki” frying pan in our arsenal - no problem. The chicken can be cooked in the oven, but you will definitely need to press it down with a press. Tobacco chicken in the oven tastes no worse than its counterpart fried in a frying pan. This step-by-step recipe for “chicken tobacco in the oven” will be especially appreciated by connoisseurs of healthy food.

Broiler chickens – 1 carcass (800 g)
Vegetable oil – 40 g
Dry red wine – 120 ml.
Garlic – 6 teeth.
Spicy mixture (dried basil, paprika, ground black pepper, ground coriander, suneli hops)
Salt

Wash the young chicken carcass thoroughly and cut it lengthwise along the breast. We remove the lungs and kidneys and wash them again.

We turn out all the joints of the carcass with our hands and beat it on both sides with a meat mallet.

Now let's make the marinade. Mix vegetable oil with wine, crushed garlic and spicy spices.

Spread the chopped chicken carcass with salt and marinade. We transfer the carcass to a container, place a press on top and let it marinate for about an hour.

Place (flatten) the chicken on a baking sheet, tuck in the wings and legs. Cover the top with a flat lid or plate and press down with a weight.

Place the baking sheet in the oven and bake at T-180º. Periodically turn the chicken over. Determine the cooking time yourself.

Chicken tabaka served with spicy tomato sauce, vegetables and Georgian lavash.

Recipe 8: Tobacco chicken in the oven under pressure (with photo)

A favorite dish that is easy to prepare, chicken tabaka, can also be made in the oven.

Chicken or small chicken – 1 pc.
Salt, pepper, adjika, garlic - to taste

Wash the young chicken well and cut it in half down the middle of the breastbone. Place it flat on the board. Rub the carcass with salt, red pepper, you can use a little adjika and crushed garlic.

If the chicken has internal fat (and it usually does), then chop it and heat it in a hot small frying pan. Pour the fat into a frying pan suitable for the diameter of the chicken. Place the chicken in the pan, tucking in the legs and wings.

Cover the chicken with a flat plate, slightly smaller in diameter than the frying pan, press down on top with a weight (I have a special stone for this purpose), place in a hot oven (280 degrees).

After about ten minutes, remove the pan from the oven, carefully remove the weight (it's hot!), remove the plate and turn the chicken over. Again, cover with a plate and a weight, put in the oven for another ten minutes (determine the cooking time yourself, based on the preliminary readiness of the dish).

You can cook tobacco chicken in the oven by brushing it with mayonnaise, sour cream or your favorite spices.

Homemade grilled chicken in the oven with a crispy crust

You can cook juicy grilled chicken with a delicious crust yourself. A set of spices or a ready-made special seasoning will give the dish your favorite taste. A special stand will give you the opportunity to diversify recipes, for example, bake chicken in beer. If you don’t have it, you can cook the bird using a bottle and salt.

You will need:

1 chicken carcass;
salt to taste;
ready seasoning for chicken.

Follow the sequence:

1. Rub the washed and dried chicken carcass inside and out with salt. Sprinkle seasoning to taste on top. Make cuts in the skin on the sides of the carcass and hide the tips of the wings in the resulting “pockets” so that they do not burn during baking.

2. “Place” the chicken on the stand. Place the stand in a preheated oven for 50 minutes, temperature – 180-200 degrees. After this time, check the bird’s readiness by piercing the skin with a fork or knife in several places. If liquid leaks out, leave to bake for another 10-20 minutes.

3. When the liquid stops oozing, set the oven to “Fan Grill”. Let the chicken stand for 10-15 minutes. Remove the finished bird from the oven, remove it from half-time, and drain off the fat formed during baking for further use.

Serve the chicken cut into portions as a separate dish or with any side dish, or with vegetables and herbs.

As you can see, cooking chicken in the oven is quite simple; even a novice cook can handle it. Do you have any signature baked chicken recipes? I hope that in this case my selection will be useful to you.

Try it and share my recipes with your friends. All the best, see you soon.