Chicken baked with lemon, under a crispy crust
4 servings
120 minutes
Lemon-roasted chicken with a crispy crust is a classic dish of European cuisine that embodies the harmony of simplicity and sophistication. The acidity of lemon subtly highlights the tenderness of the chicken meat, while the sour cream sauce with garlic and dill adds softness and depth to the flavor. Baking at high temperatures makes the chicken skin golden and crispy, creating a perfect balance of textures. The history of such dishes goes back to traditional European gastronomic practices where lemon has long been used to soften and enrich the flavor of poultry. This versatile treat is suitable for both family dinners and festive feasts. Serve it with a light side dish, such as roasted vegetables or mashed potatoes, to emphasize all its flavor nuances.
1
If the chicken was purchased frozen, take it out of the freezer a day before baking, place it in a deep container, and let it thaw on the bottom shelf of the refrigerator. If you bought a chilled chicken, you're lucky — no extra steps are needed.
2
Once the chicken is thawed, rinse it and pat it dry with a paper towel. Place it in a clean deep container.
- Chick: 1.5 kg
3
In a deep bowl, mix sour cream with finely chopped dill, minced garlic, lemon juice, and freshly ground black pepper. If desired, you can also add chicken seasoning, paprika, or any other spices to taste. Chicken meat pairs wonderfully with thyme, but at this time of year, it is not sold in any form. If you are lucky enough to have a couple of sprigs or a pinch of thyme, feel free to add it!
- Sour cream 20%: 5 tablespoon
- Chopped dill: to taste
- Garlic: 3 cloves
- Lemon juice: 3 tablespoons
- Ground black pepper: to taste
- Lemon: 1 piece
4
Cut the lemon into quarters and place inside the chicken. Generously coat the body with the prepared sour cream-lemon sauce and sprinkle with freshly ground black pepper on top. If possible, let it marinate for about 10 minutes, but you can bake it right away. Place in a dish and put it in a preheated oven at 230 degrees. This is where the experiments begin. I don't have an oven at all and have been using an air grill for several years now. So in my case, the chicken bakes for 1.5 hours at a temperature of 250 degrees (since it cooks food only from above). If you have an oven, start at 230 degrees for 40 minutes and then add another 10 minutes until done.
- Lemon: 1 piece
- Sour cream 20%: 5 tablespoon
- Ground black pepper: to taste
5
Check the chicken's readiness: pierce the thickest part of the body — the thigh — with a fork or knife; if clear juice comes out or nothing at all, the chicken is likely ready. 'Likely' means there are possibilities — you can cut into a seemingly cooked chicken and find the meat inside is raw. In that case, put the body back in the oven and cook until done.
6
Remove the cooked chicken, cut it into portions, and serve with a side dish.