Baked chicken with garlic

Votes: 3

Time: 1 hour plus marinating time
Complexity: easily
Servings: 4

This is a great way to roast chicken. The secret is to flatten the chicken. Use a butcher's knife. Cut the chicken right down the middle of the backbone and breast. This is a great chicken dish: it always turns out juicy and very flavorful.

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.

Ingredients for the recipe:

1 roasting chicken, halved (1.4 kg)
2 cups of quartered onions
10 cloves of garlic, crushed with 1 teaspoon of salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons of table vinegar
1/4 cup lime juice
1/2 tsp black pepper
2 tsp ground cumin
Flour for breading
Olive oil for frying

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the onion, half of the garlic and salt mixture, wine, olive oil, and vinegar in a blender. Blend thoroughly. Pour the marinade over the chicken and refrigerate, covered, for 2-4 hours. Drain the marinade and pat the chicken dry with paper towels.
Preheat oven to 190°C.

Rub the remaining garlic-salt mixture into both sides of the chicken halves. It's best if you can get some of the mixture under the skin without tearing it. Sprinkle the chicken with lime juice on both sides, then season with black pepper and cumin. Lightly dust the chicken with flour and quickly sear both sides in a skillet with olive oil.

Place the chicken halves skin-side up in a baking dish. Bake for 30-45 minutes, until the juices run clear. Use a meat thermometer if needed, or take advantage of the opportunity if your significant other gave you one for Christmas.

Categories:

recipe / Dinner / Festive dishes / New Year / Christmas / Main courses / Bird / Cuban cuisine

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