Delicious baked chicken with spices is a treat for the whole family. After the first preparation, there is a desire to repeat this wonderful dish. Crispy crust, juicy and tender meat - ideal as a dish for a family dinner or for a holiday.
It is necessary
-
- medium chicken - 1 pc;
- adjika - 1 tsp;
- mayonnaise - 1 pack;
- ground black pepper;
- salt;
- garlic.
Instructions
Step 1
Recipe one
Rinse fresh chicken under running water. Cut it open and remove the insides. Peel the garlic and finely grate it. Mix a teaspoon of adjika with mayonnaise, add garlic there. Set the mixture to brew. Preheat the oven. Salt. Liberally brush the chicken with a mixture of mayonnaise, adjika and garlic. Spread it out in a wide skillet or baking sheet. Place in the oven. You can place a container of water under the baking sheet so that your chicken does not burn. Remove your food from the oven after 30 to 40 minutes. Check if the meat is baked. Make an incision on the "bulldo", because they take the longest to cook. And, if everything is in order, on the table.
Step 2
Second recipe
Butcher the chicken or leave it whole - it doesn't matter. Rub the slices with pepper, salt and brush with a mixture of mayonnaise and garlic. Leave in this marinade for 1-2 hours. You can (optionally) add 1 onion, cut into half rings. After the chicken is infused, put it in a deep container in which you are going to bake. Place the rest of the marinade and onion on top and put everything together to cook in the oven. After about half an hour, the chicken will be ready. Turn off the oven and hold the chicken for a couple of minutes. Take it out and use it.
Step 3
Third recipe (salt)
Coat the bird with vegetable oil. Pour a pack (!) Of salt on a baking sheet. Don't worry, the chicken will only take in just the right amount of salt. Rub it with pepper. Place the chicken on top of the salt, back up. And put in a preheated oven. After 40 - 50 minutes, you can pull it out, having previously checked for readiness. Pierce the meat, it should be soft, the juice should not have a pinkish tint. The bird turns out to be ruddy, juicy and does not burn. You can serve chicken with any side dish: potatoes, buckwheat porridge or rice.
