Chicken in a frying pan in the oven
Votes: 2
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 771, total fat 56 G., saturated fats 20 G., proteins 55 G., carbohydrates 11 G., fiber 3 G., cholesterol 247 mg, sodium 1227 mg, sugar 4 G.
Calories 771, total fat 56 G., saturated fats 20 G., proteins 55 G., carbohydrates 11 G., fiber 3 G., cholesterol 247 mg, sodium 1227 mg, sugar 4 G.
Baked chicken is a perfect recipe for both home cooks and professional chefs, and there are many methods and opinions on how to make the dish perfect. This recipe offers a wealth of helpful tips on how to cook well-seasoned, delicious, juicy chicken with crispy skin.
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 1.5–2 kg.
- 4 tablespoons unsalted butter or extra-virgin olive oil
- 3 sprigs of rosemary + 1 tbsp. chopped leaves
- 5 cloves garlic, crushed and peeled
- 6 wide strips of lemon zest
- 1 large onion, sliced into wedges
- 2–3 carrots, cut into 3–5 cm thick pieces.
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Cooking the dish according to the recipe:
- Bring the chicken to room temperature for about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 220°C.
- In a large ovenproof skillet, melt the butter over medium heat. Add the rosemary, garlic, lemon zest, and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
- Brush the chicken with aromatic oil; season generously with salt and pepper. Tuck the wing tips under the chicken and tie the drumsticks together with kitchen twine.
Culinary advice:
Be sure to pat the chicken dry before cooking. For extra crispy skin, start cooking ahead of time: refrigerate the chicken, uncovered, overnight to allow the skin to dry. Bring to room temperature before roasting. - Sauté the onions and carrots in the remaining herb butter in the skillet; place the chicken breast-side up on top. Place the skillet in the oven and roast until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 60–75 minutes. Cover the chicken with foil if the skin starts to burn.
- Transfer the chicken to a cutting board, pouring the juices from the cavity into the pan. Let it rest for 20 minutes, then carve. Serve the chicken with the vegetables and the juices from the pan.
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