Gourmets love baked chicken for its unique taste and combination with many side dishes, vegetables and gravies. Thrifty housewives appreciate it for its low cost and ease of preparation. Roast the whole chicken with spices or honey and soy sauce up the sleeve for a sumptuous dish for your casual or holiday feast.
Whole-baked seasoned chicken
Ingredients:
- 1 chicken weighing 1.5 kg;
- 3 cloves of garlic;
- 1 onion;
- 1 lemon;
- 1/2 tsp each dried thyme, sage, oregano, rosemary, parsley and ground allspice;
- 1 tbsp. salt;
- vegetable oil.
Rinse the chicken thoroughly and pat dry with paper towels, and remove feathers and excess skin from the neck area if necessary. Mix spices with salt and 80 ml of vegetable oil. Spread the mixture generously on the inside and outside of the bird, trying to apply it evenly, without missing an inch.
Preheat oven to 180oC. Peel the onion and garlic cloves and chop coarsely. Slice the lemon into semicircles. Stuff the chicken alternately with garlic, onion and citrus and transfer it to a greased baking sheet or ovenproof dish with the back up.
Roast the chicken for an hour. Water it with the juice that forms in the bowl every 15 minutes to make it juicier and softer. Then take it out, wrap it with foil on top and put it back in the oven, this time for 30 minutes at 200oC. Remove the baking sheet and check the meat is cooked by piercing the poultry with a knife or fork. If the liquid that flows out is clear, then the dish is ready, otherwise, fry the chicken for another 10-12 minutes.
Whole baked chicken in the sleeve
Ingredients:
- 1 chicken weighing about 1.5 kg;
- 70 ml of soy sauce;
- 60 g of honey;
- 1 tbsp. table mustard;
- 4 cloves of garlic;
- 1/2 tsp salt;
- 1/3 tsp ground white pepper;
- a pinch of ground dried chili.
Heat the honey slightly to thin it and combine it with soy sauce. Add mustard, crushed or grated garlic, white pepper and chili to this mixture and mix thoroughly. Prepare the chicken as described in the previous recipe and rub it with salt. Spread the honey-soy marinade on it using a cooking brush, paying equal attention to all areas of the carcass. Marinate it for at least an hour.
Place the poultry in the roasting sleeve so that the breast is at the bottom. Close the bag with the supplied clips and pierce with a fork or toothpick in several places. Place the roll on a baking sheet and place the cookware in an oven preheated to 200oC. Cook the chicken for 50 minutes, then rip the sleeve out without spilling the juice and let it sit in the oven for another 10 minutes for a golden brown crust.
