Baked chicken with vegetables
4 servings
80 minutes
Baked chicken with vegetables is a classic French recipe, which the French themselves call English due to their mysterious habit of giving dishes geographical names that are not particularly related to the matter. Nevertheless , this is one of the most popular and simple recipes using the oven. Special attention should be paid to butter - there should be enough of it, so that the bird does not turn out dry, because the whole charm of the dish should consist of a crispy crust on the outside and the most tender meat on the inside.
1
Remove fat from the abdominal and breast areas of the chicken. To extract fat from the breast, make an incision on the back skin and turn the skin inside out, as if you are taking off a sweater from the chicken. Then, pull the skin back and seal the incision as if nothing happened.
- Chicken: 1.3 kg
2
Finely chop red onion and garlic, and sauté in butter until soft. Do not fry until golden. Mix the sautéed onion and garlic with finely chopped parsley.
- Red onion: 1 head
- Garlic: 4 cloves
- Parsley: 20 g
- Butter: 50 g
3
Fill the chicken's belly with this mixture (not fully, but halfway, otherwise the chicken won't cook through), add a slice of butter, then tie the chicken's legs with cooking twine. Cut off a phalanx from each wing and tightly bind the wings to the sides. These manipulations are necessary for the chicken to be juicy while keeping the meat firm.
- Butter: 50 g
4
Fry the chicken on all sides in vegetable oil until golden brown.
- Chicken: 1.3 kg
- Vegetable oil: 50 ml
5
Place the chicken on a baking tray, and in the pan with its oil, sauté the coarsely chopped onion, carrot, and celery. Transfer the vegetables to the same tray, add a bouquet garni, and send it to the oven (180 degrees) for fifty minutes.
- Yellow onion: 1 head
- Carrot: 1 piece
- Celery: 1 stem
- Bouquet garni: 1 bunch
- Vegetable oil: 50 ml