Oven-baked chicken
Votes: 19
Time: 1 hour 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Fried chicken with a crispy, golden-brown skin and juicy, tender meat is one of the most delicious dishes, easily prepared even by inexperienced cooks. Needless to say, a large, golden-brown chicken looks luxurious on the table. This recipe is perfect for any holiday and will transform any weekday dinner into a special occasion. To infuse the chicken with flavor, stuff it with onion, garlic, lemon, and aromatic herbs before frying. The chicken is first pan-fried and then baked in the oven to ensure the crispiest possible crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken weighing 2.7 kg, gutted
- 1 head of garlic, cut in half crosswise
- 1 shallot, halved lengthwise
- 6-8 sprigs of thyme
- 4-6 sprigs of rosemary and/or sage
- 4 bay leaves
- 1 lemon, cut in half
- 2 tablespoons of vegetable oil
We recommend
Cooking the dish according to the recipe:
- Place a rack in the bottom of the oven (remove any other racks); preheat to 230°C.
- Pat the chicken dry with paper towels. Season inside and out with salt and black pepper, then add garlic, shallots, thyme, rosemary and/or sage, bay leaf, and lemon.
- Heat a large oven-safe skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the chicken is crispy and golden brown and an instant-read thermometer inserted into the thigh registers 165°F (74°C), 1 hour 15 minutes to 1 hour 30 minutes.
- Transfer the chicken to a wire rack set on a rimmed baking sheet and let rest for at least 20 minutes. Then carve.
Categories:
recipe / Oven / Main courses / Bird / Food Network - recipes
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