Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients: Thaw chicken in advance if using frozen meat. I take thighs and legs, you can also add chicken fillet, cut into 2-3 pieces.
Tip: sour cream is suitable for any fat content; the recipe uses 20%. You can also take leftover sour cream of different fat contents or sugar-free yogurt.
Instead of lemon juice, lime juice will do. Also, instead of ½ part lemon juice, you can add 1 tbsp. l. orange Curry seasoning can be easily replaced with a ready-made spice mixture “For chicken” or khmeli-suneli.
Instead of brown sugar, use 1 c. l. natural honey, with it the aroma will be even more interesting. However, the sweet component should not be completely excluded; it makes the taste of the finished dish more balanced and adds a crust.
How to cut up a chicken
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Step 2
In a deep bowl in which the chicken will be marinated, combine sour cream, salt and sugar. Mix thoroughly with a whisk for 2-3 minutes until the sugar and salt are partially dissolved.
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Step 3
Add dry curry seasoning to the mixture and stir again.
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Step 4
Squeeze lemon juice. It can also be squeezed out in advance into a separate container so that the seeds do not get into the marinade.
Tip: instead of lemon, concentrated juice from a bottle, which is sold in supermarkets, is suitable.
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Step 5
Place the chicken in the bowl with the marinade and mix thoroughly, massaging the pieces and improving the penetration of acids and flavors into the meat.
Tip: you can transfer the chicken with the marinade into a vacuum bag and leave for 1-2 hours.
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Step 6
Cover the bowl with the chicken with cling film or a plastic bag. Leave to marinate at room temperature for at least 1 hour.
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Step 7
Wrap each piece separately in foil so that the top edges can then be easily unrolled and the chicken left open.
It is good to preheat the oven to 210-220 degrees. Focus on the features of your oven when choosing a temperature setting.
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Step 8
Place the chicken pieces in foil on a baking sheet and place in the oven on a medium level and bake for 20 minutes at a temperature of 210-220 degrees.
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Step 9
Then remove the baking sheet and set the temperature to maximum — 250 or 275 degrees. Open each bag of chicken slightly to bake until nicely browned.
Tip: If you remove the skin, continue baking for another 20 minutes without increasing the temperature or opening the foil.
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Step 10
Return the chicken to the oven and bake for another 10-15 minutes until nicely browned.
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Step 11
The chicken in foil in the oven is ready in pieces. Cool slightly and serve with steamed vegetables, fresh salads or other side dishes. Bon appetit!
Tip: Pour the juices left in the foil over vegetables or other side dishes instead of additional sauces.
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