Baked chicken with mushrooms and onions
6 servings
60 minutes
Baked chicken with mushrooms and onions is a true embodiment of home comfort and gastronomic harmony. This recipe draws inspiration from Russian culinary traditions that celebrate the rich flavor of natural ingredients. Chicken infused with the aroma of butter, garlic, mushrooms, and parsley gains exquisite juiciness and tenderness. Lemon adds a fresh, slightly tangy note that balances the dish's flavor. Baking allows all ingredients to unfold in a unified ensemble, creating a harmonious and rich taste. This dish is perfect for cozy family dinners or festive gatherings where the warmth of home cooking becomes the main decoration of the evening.
1
For this recipe, I mixed slightly softened butter with chopped mushrooms, onion, garlic, and parsley, added salt, pepper, and about a teaspoon of lemon juice. The result was an unappetizing-looking mass.
- Butter: 200 g
- Champignons: 4 pieces
- Onion: 0.5 piece
- Garlic: 2 g
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 0.5 piece
2
The procedure of separating a bird's skin from its flesh may sound ominous and laborious. However, it's quite simple. Using your fingers or the back of a spoon, gently separate the skin from the breast meat, starting from the side where the bird's head used to be. The key is to be gentle and careful not to tear the skin or compromise the integrity of the bird.
3
Using a spoon, place the butter mixture under the bird's skin and give it a light massage. This is to ensure the filling is evenly distributed. Use the remaining butter to coat the entire bird to season it on the outside.
- Butter: 200 g
- Chicken: 1 piece
4
Place half a lemon and the remaining parsley stems inside the bird. They will flavor the bird from the inside. Preheat the oven to 220 degrees. Put the chicken in the oven and reduce the temperature to 180 degrees after 15 minutes. Roast for another 30-40 minutes, depending on the size of the bird. Usually, birds are roasted for about 25 minutes per kilogram, but I go by intuition.
- Lemon: 0.5 piece
- Parsley: 1 bunch
5
Once the bird is ready, let it rest for at least 20 minutes. During this time, the juices that have accumulated in the center will redistribute. Then, carve the bird in any way you prefer and serve it with the garnish at a table full of loved ones.