Oven-baked chicken pieces
Votes: 6
Time: 2 hours 40 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The flavor of this baked chicken will depend on how long you marinate it. Refrigerate it for at least 2 hours, preferably longer, and you'll have juicy meat with a rich, spicy flavor, coated with a wonderfully crisp garlic crust. Use a whole head of garlic for the marinade. Crush the cloves and mix with white wine vinegar, olive oil, chili pepper, and fresh oregano. The aroma will linger while roasting. Don't discard the juices; use them as a dipping sauce for your bread. It'll be delicious.
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:
- 1.8 kg chicken pieces with bones (or 1 chicken weighing 1.8 kg, cut into 10 pieces)
- 1 head of garlic
- 0.5 cup red wine vinegar
- 1/3 cup olive oil
- 2 tbsp coarsely chopped fresh oregano, plus extra for serving
- 3 - 4 dried red chili peppers, crushed
- Pita, for serving
We recommend
Recipes with similar ingredients: chicken, chili pepper, wine vinegar, oregano
Cooking the dish according to the recipe:
- Mince 1 clove of garlic; crush the rest. Combine the garlic in a large bowl with the vinegar, olive oil, oregano, chili powder, and 2 teaspoons of salt. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours or overnight.
Culinary advice: you can also split chicken in half. - Preheat oven to 450°F (230°C). Place the chicken in a roasting pan; roast until cooked through and golden brown, about 30 minutes. Sprinkle with oregano. Brush the pita bread with the rendered fat from the roasting pan and serve with the chicken.
Author of the recipe - Vivian Chan – recipe developer, developer of new flavor combinations
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