Grilled chicken in the oven

  • chicken meat (I put breast and wings) 1 canned tomatoes in their own sauce200g black olives1 green onion dill.

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Grilled chicken in the oven:

-I cleaned and washed the meat, then I put it on the hot grill and sprinkled a little delicately on top.
-I cut the tomatoes into small pieces and placed them in the tray together with their sauce, chopped onion scales and olives.
-After the meat is done on one side only, we take it from the grill and place it in the tray with the uncooked part. Using a spoon, pour a little sauce from the pan over the chicken pieces and put at 180C.
-From time to time, we pour more sauce over the meat. Leave until well done, take the tray out of the oven, sprinkle with finely chopped dill and serve with a puree and a salad of tomatoes and cucumbers.

Grill vegetables

These grilled and macerated vegetables in olive oil and spices are delicious. Normally they would be a side dish but they are also delicious as an appetizer, combined in salads or simply eaten as such.

As they are strictly vegetarian they go great during Lent.

What's more, I'm melting for them :)

Time: 15min

ingredients: 1 eggplant, 1 zucchini (or whatever other vegetables you want), 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, pepper, basil, oregano, thyme, parsley, 1 clove garlic

Method of preparation:

Heat the grill or grill pan well. Wash and cut the vegetables into slices about 1cm thick. Grease the slices with a little olive oil and sprinkle a little salt.

When the grill is hot, place the vegetables.

I have an electric grill with two plates that close. I kept the vegetables for about 10 minutes. If using the grill pan, turn the vegetables on both sides.

I took out the vegetables, placed them in a bowl and sprinkled them with olive oil, balsamic vinegar and sprinkled all the spices between them.

Let it soak for a few minutes and serve warm or cold. I'm a delight.

And since I really like these grilled vegetables, I also put them in a jar of olive oil so that I can always have them on hand for salads, quick snacks, or side dishes)

I grilled slices of eggplant, watermelon and bell pepper and put them in layers in a jar with garlic slices, dried spices (basil, oregano, rosemary, thyme) and olive oil as much as it contains.

Seal with a lid and keep in the fridge until ready to serve.

If you want to keep them for a long time and without keeping them cold, you should first sterilize the jar by scalding it in hot water or in the oven)

OVEN CHICKEN RECIPES: 12 recipes for baked chicken with vegetables

Some prefer baked chicken for crispy crust, others because they can be prepared with various interesting garnishes, and most because it is very easy to make. Today we have prepared 12 recipes for baked chicken, and each of them is definitely worth a try!

1. Bake chicken with mushrooms and tomato sauce


- 4 tablespoons olive oil

- 1 large chicken, about 1.8-2.2kg, cut into 8 pieces

- 2 cans of 400 g of tomatoes

- 2 tablespoons white or red wine vinegar

- 1 small bunch of chopped parsley (optional).

Baked chicken with mushrooms and tomato sauce

Preheat the oven to 200 degrees C / gas 6. Grease the chicken with two tablespoons of oil, place in a large pan and bake for 15 minutes. Meanwhile, heat two tablespoons of oil in a pan and fry the onion and rosemary for 5-10 minutes until the onion is soft. Reduce the oven temperature to 180 degrees C / gas 4. Add the canned tomatoes, rosemary onions, vinegar, sugar, soup over the chicken. Season with salt and freshly ground pepper. Put the tray back in the oven for 40-50 minutes, until the chicken is tender - check one of the legs, because they are harder. In the last 10 minutes, add the mushrooms. At the end, mix the parsley, if used, then serve the chicken with puree, pasta or toast with garlic.

2. Bake with vegetables


- thyme, salt, pepper, hot paprika

The chicken, washed and cleaned well and rubbed with salt, pepper and hot paprika, I put it in a tray with a little water and put it in the oven for 1 hour, during which time turning the chicken at least once. In the meantime, I prepared the vegetables, cleaning them, washing them and cutting them into suitable pieces. Next to the browned chicken I put the vegetables and put them back in the oven for 30-40 minutes. I cut the tomato into rounds and placed it on top of the vegetables, and when the chicken was nicely browned and the vegetables were ready, I turned off the heat. I served the chicken with vegetables and pickles.

3. Put in the oven with honey and saffron


- 1 large chicken, ready for roasting

- 3 tablespoons of olive oil

Bake with honey and saffron

Season the inside of the chicken and add a clove of garlic and fresh thyme. Then tie the chicken with string. In a bowl, mix the olive oil, saffron, lemon juice, honey, salt and pepper. Use a brush to grease the whole chicken with the mixture obtained. Put the chicken in a baking pan. Add the chopped carrot and onion along with the rest of the garlic next to the chicken. Place the casserole on level 1 in the oven and turn on the automatic "meat" setting. When the chicken is ready, mix the vegetables in the casserole with the chicken soup to get a sauce.

4. Bake chicken with sage and lemon sauce with greens


(for steak)

- 2 chicken breasts with skin and bone

- 2 tablespoons olive oil

- 300 ml chicken or vegetable soup

- 2-3 tablespoons of lemon juice

- 1 tablespoon chopped parsley

Baked chicken with sage and lemon sauce with greens

Preheat the oven to 165-170 degrees (average temperature). Turn the chicken breast upside down and cut it in half lengthwise with a cutter. Gently peel the skin off the chest and slip a sage leaf under each half of the chest. Grease the meat with olive oil and sprinkle with salt and pepper. Put the meat in the oven for 35-40 minutes. Peel a squash, grate it and squeeze the garlic. Melt the butter in a saucepan over low heat. Add the flour and mix well to avoid lumps. Extinguish with the soup, gradually added, while stirring. Add the sour cream, crushed garlic and lemon juice. Add the tarragon and cook for 2-3 minutes. Season with freshly ground pepper and salt (if necessary). Add the dill and parsley and turn off the heat. The chicken breast is served hot, with sauce and vegetable garnishes.

5. Bake chicken with eggplant, zucchini and tomatoes


- 4 large pieces of skinless chicken breast

- 2 medium eggplants cut into cubes

- 2 diced zucchini or zucchini

- 2 small heads of garlic

- 4-5 prune tomatoes, peeled, seedless and cut or 1 box of canned tomatoes

- 1 glass (330 ml) of white wine, sec

- thyme, rosemary, sea salt and pepper

Baked chicken with eggplant, zucchini and tomatoes

Sprinkle the eggplant pieces with salt and put them in a strainer and let them sit for 30 minutes, so that the bitter juice drains out. Rinse under running cold water and dry them with a paper towel. Preheat the oven to 190 degrees. Heat a large skillet with a heavy, stable base and place 4 tablespoons of olive oil in it. Season the chicken breast with salt and pepper on all sides. Put the meat in the pan with the side of the skin down and brown it for 4 minutes, then turn it over and fry it on the other side. Move the meat to a plate. Add to the pan, if necessary, olive oil and add onion, garlic, eggplant, rosemary and thyme. Cook for 7 minutes, stirring occasionally until the onion softens and becomes translucent, and the eggplant begins to soften. Season with salt and pepper. Add the zucchini, pour the wine and simmer until the wine is reduced by half. Meanwhile, heat an oiled pan in the oven. Mix the tomatoes with the vegetables and put everything in the baking tray. Place the browned chicken breast on top of the vegetables, sprinkle with a little olive oil and leave in the oven for 20 minutes, depending on the thickness of the meat, until it is well penetrated. Sprinkle with parsley. Let the dish rest for 5 minutes before serving on hot plates with crispy crusty bread.

6. Bake chicken with maple syrup and sweet potatoes


- 2 sweet potatoes cut into cubes

- 250 g diced carrots

- 250 g diced parsnips

Baked chicken with maple syrup and sweet potatoes

Preheat the oven to 200 degrees. In a pan, mix the chicken with the onion, sweet potatoes, carrots and parsnips. Season with salt and pepper, then pour over the maple syrup. Put the tray in the oven for 50 minutes. Stir occasionally. Baked chicken with maple syrup and sweet potatoes is served as such.

7. Put in the oven with raisins


- rosemary, salt, 2-3 cloves of garlic

Peel the chicken breast, wash and season with salt and a little white pepper. Grease with butter and put a cup of water, then put in the oven covered with a lid. Melt the butter in a saucepan, add the flour and quench with lukewarm milk, stirring constantly so that no lumps form. Let it boil for a few more minutes. Separately, grate the cheese on a small grater and prepare the raisins. Wash in 2-3 waters and put in béchamel sauce. Peel the garlic, cut it at the ends or cut it into small pieces and place it over the chicken breast. Remove the breast from the oven, cut into small pieces, pour the béchamel sauce, grated cheese and let it crust for a few more minutes. Remove and garnish with rosemary and serve hot with pasta.

8. Baked chicken breast with cream and cheese


Baked chicken breast with cream and cheese

We cut the chest into large fillets, about 4-5 parts. Grease a yena pan with butter and add the chicken breast pieces. In a bowl, mix the cream with the crushed garlic, salt and pepper. Put this cream sauce over the chicken pieces and mix a little, then put the grated cheese on top. Put the tray in the oven over medium heat, leave it covered for 5 minutes, then remove the lid to brown (about 45-50 minutes). It is a very good recipe and very easy to make. The breast boils well in the garlic cream sauce, and the cheese gives it a crispy crust.

9. Put in the oven with quince


- 1 whole chicken of 1.5 - 2 kg.

- 2-3 quinces (about 1 kg, weighed uncleaned)

- 750 ml - 1 l of chicken soup

- 1 tablespoon of extra virgin olive oil

For starters, the chicken is checked and any defects of "processing" (feathers s.a.m.d.) are checked and then salted and peppered well, both outside and inside. One of the garlic cloves is cut into thin slices that are distributed in the chicken cavity and under the skin. Make small notches in the meat with a knife and insert strips of garlic into them as well. Half the onion is finely chopped, and a few slices of quince (considered to be in a volume close to half the onion) are cut into cubes. Add the breadcrumbs and mix. Insert the composition with the onion and quince inside the chicken, stuffing well, then seal its cavity with toothpicks. Optionally, the legs can be tied together and the wings are fixed next to the toothpick housing. Heat the oil in a suitable boiler and for the oven and add the butter. When the butter melts, add the chicken in the hot fat and lightly brown on all sides. After the chicken has browned (to be golden), remove the pot from the heat and add the rest of the onion in large pieces (quarters) and the crushed garlic clove. Add 250-300 ml of soup, put the lid on and put in the preheated oven at 200 degrees Celsius. Bake the chicken for an hour, during which time it is checked not to remain "dry", possibly add a little more soup. During baking, the breast is greased several times with the sauce from the bowl. Finally, when the meat is well penetrated, take the lid off and keep it in the oven for a few more minutes, to brown it nicely. Remove the chicken from the pot and place on a plate. Cover carefully with aluminum foil and keep warm. The sauce from the cauldron is carefully degreased (remove the fat from the surface with a spoon) then pass (through a sieve or with a hand blender). In a saucepan, caramelize the sugar, then add the sliced ​​quinces, along with the peel, stirring to make contact with the caramelized sugar. Extinguish immediately with soup in an amount sufficient to cover the quinces. Boil until the caramel sugar dissolves, then pour over the steak sauce in a cauldron. Boil everything until the quinces soften, without losing their texture. When the quinces are ready, take them out of the sauce and arrange them on the plate around the chicken. Cover the tray with aluminum foil again. Boil the sauce until it drops to the desired consistency and adjust the taste with salt and pepper. Serve the chicken with quince and hot sauce, strained into the pan as a garnish. The food is delicious, with a fruity aroma and a balanced taste between salty and sweet-sour.

10. Put in the oven with rice


- a cup of broth or tomato sauce

I took the fat off my thighs and made it into a little soup. It is preferable to use chicken soup for this dish because it will be much tastier. If you don't have or don't want to do it, you can use water, but since my chicken is homemade, I could easily make soup from its fat. I washed the rice well and mixed it with the sliced ​​pepper and finely chopped onion and seasoned with salt, pepper and paprika. I put the rice in a pan and put the chicken on top. I poured soup and broth and sprinkled parsley. I put the dish in the oven at 170 degrees until the rice was cooked and the meat penetrated. A sufficient amount of food for 4 people comes out of 2 cups of rice. Reduce from rice if you want to cook for only 2 people or only for that day.

11. Bake chicken with sticky carrots


- 5-6 large carrots, cut into thick slices

- (if you are hungry throw in the pan and cut some potatoes into large slices)

- a teaspoon of cumin seeds

Bake chicken with sticky carrots

First, turn the oven to 180 degrees C, then put the carrots (and potatoes) in a pan and sprinkle with a little lemon juice. We mix them with two cloves of chopped garlic, cumin, honey, half the amount of butter, pepper and a little salt. Put the chicken over the carrots, but not before stuffing the lemon cut in half, the bay leaf, the parsley stalks (we will use the leaves to garnish) and the rest of the garlic. We add some salt and pepper on it and that's it. Before putting it in the oven, grease it well on the chest with the remaining butter. We keep it in the oven for 30 minutes, after which we take it out with the help of a benefactor (or with imagination if there is no one around), we raise the chicken and mix the carrots well in the pan. Then put the chicken back and leave it in the oven for another 40-50 minutes, until it penetrates well. When it's ready, let it rest for 10 minutes, then decorate it with chopped parsley and eat it all.

12. Put in the oven with pasta


- parsley, dill, green celery

- two tablespoons of tomato paste

Wash the chicken legs and place in a bowl (where you have a lid), and sprinkle over them: paprika, olive oil, soy sauce, salt, pepper (to taste), cover with a lid and leave to soak for 24 hours. Place the chicken legs in the pan, pour the remaining sauce in the bowl and a cup of water over them, then cover with aluminum foil and place the pan in the oven. After about 30 minutes, remove the tray, remove the foil and turn the pieces of meat from side to side. Leave the pan in the oven to brown the meat well for another 30 minutes. Meanwhile, bring salted water to a boil and boil the pasta you want. When the pasta is cooked, strain it, pour it back into the pot and mix it with the tomato paste and finely chopped greens. Serve the chicken with a garnish of pasta mixed with greens over which you will grate the cheese at the end and you will get an intense taste at each mouthful.

In the hope that the 12 baked chicken recipes are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!

Recipe # 3: Baked chicken hammers

Ingredients Baked hammers

1 kg chicken hammers
200 ml of red juice
salt, pepper, basil
half a glass of wine

Preparation Baked hammers

Wash the hammers, season them to taste and then put them in a heat-resistant dish, add the tomato juice and fill with water. When they are almost ready, we add the wine. Let it brown.

  • for 24 pieces, about the size of a walnut
  • 300 g chicken breast minced
  • 1 small onion
  • 1-2 cloves of garlic
  • 1 large potato (230 g)
  • 1 or
  • 2 tablespoons breadcrumbs
  • fresh parsley
  • freshly ground salt and pepper

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Grilled chicken in the oven - Recipes

chicken (I put breast and wings)
1 can of tomatoes in your own sauce
200g black olives
1 onion
green dill.

-I cleaned and washed the meat, then I put it on the hot grill and sprinkled a little delicately on top.
-I cut the tomatoes into small pieces and placed them in the tray together with their sauce, chopped onion scales and olives.
-After the meat is done on one side only, we take it from the grill and place it in the tray with the uncooked part. Using a spoon, pour a little sauce from the pan over the chicken pieces and put at 180C.
-From time to time, we pour more sauce over the meat. Leave until well done, take the tray out of the oven, sprinkle with finely chopped dill and serve with a puree and a salad of tomatoes and cucumbers.


Super, looks bestial and I'm sure it's as good as it looks, congratulations.

Very nice and tasty! Congratulations !

Vicky, I'm glad you like it. It really is very tasty!

looks super cool..he left my mouth watering. Congratulations ! and thanks for the recipe!