Chicken baked with herbs is a universal dish. You can cook whole chicken or bake individual parts, stuff the chicken with herbs, or cook it with a fragrant dry herb crust. You can choose a recipe depending on how many people you want to feed, what parts of the bird you want to serve, how much time you are willing to spend on cooking. In any case, the dish will turn out to be suitable for both a family meal and a festive table.
It is necessary
-
- Hen
- whole baked with lemon and herbs
- 1 chicken weighing about 2 kg;
- 2 medium onions;
- 1 head of garlic;
- 2 carrots;
- 2 stalks of celery;
- 1 lemon;
- 100-150 g of aromatic herbs (rosemary
- sage
- thyme
- chervil, etc.
- taste)
- olive oil
- salt
- pepper.
- Chicken legs in a crust of fresh herbs
- 8 chicken drumsticks;
- 300 g white bread without crust
- slightly stale;
- 3 tablespoons each chopped parsley
- marjoram
- tarragon
- leafing thyme and rosemary;
- 100 g butter;
- 2 cloves of garlic;
- salt
- pepper.
Instructions
Step 1
Whole baked chicken with lemon and herbs
For cooking, choose a medium-plated chicken that is chilled rather than frozen. Take the bird out of the refrigerator half an hour before you start cooking. Preheat oven to 240C.
Step 2
Wash vegetables, but do not peel them. Disassemble the garlic into cloves. Cut carrots, onions and celery into large pieces. Place vegetables in a roasting pan and sprinkle with olive oil.
Step 3
Rub the chicken thoroughly with oil, sea salt and freshly ground pepper. Put the lemon in the microwave for 30-40 seconds - this will give more juice. Rinse and dry the herbs. Place lemon and herbs inside the chicken. Place the poultry, breast-side down, in the vegetable broiler. Place the frypot in the preheated oven and reduce the heat to 200C. Bake for about an hour and a half.
Step 4
Remove the bird from the oven, cover with foil and rest for 10-15 minutes. During this time, you can prepare the sauce.
Step 5
Chicken Legs in Herb Crust
Make a marinade with melted butter, chopped garlic, 1 teaspoon salt, and 1/2 teaspoon freshly ground pepper. Place 1 tablespoon of each of the herbs. Rinse your shins, pat dry with a paper towel and marinate for 45 minutes - 1 hour in the refrigerator. 15 minutes before you are ready to bake, remove the chicken and let it warm slightly at room temperature.
Step 6
Use a food processor to pulse crumbly bread crumbs from slightly stale bread. Combine the breading with salt, pepper and leftover herbs. Preheat oven to 200C.
Step 7
Grease a deep baking sheet with oil. Dip each piece of chicken into the breadcrumbs and place on a baking sheet. The chicken pieces should not be too tight. Bake the drumsticks for about 1 hour until golden brown.
