Chicken baked with herbs and lemon, for the New Year's table
4 servings
80 minutes
Chicken baked with aromatic herbs and lemon is a true decoration of the New Year's table. This recipe combines the aroma of fresh thyme and lemon zest, creating a harmony of flavors where the juiciness of the meat is complemented by a light citrus tang. The potato cushion absorbs the meat juices, filling with rich notes of butter and spices. The traditions of Russian cuisine are rich in festive dishes, and this treat holds a special place among them. It not only delights the taste buds but also brings warmth by gathering family around a generously set table. Crispy golden crust, fragrant meat, and tender potatoes make an ideal combination for cozy winter evenings when snow swirls outside and a festive atmosphere reigns at home.
1
Peel the potatoes and cut them into large pieces. Grease a large ceramic dish (as such dishes cook more evenly) with oil and place the potatoes in it.
- Potato: 500 g
- Butter: 50 g
2
Tear the leaves from the thyme branches and place them in a small bowl. Sprinkle the potatoes with thyme leaves and sprigs, salt, and pepper.
- Thyme: 10 stems
- Thyme: 10 stems
- Thyme: 10 stems
3
Grate the zest of one lemon and mix it with thyme leaves.
- Lemon: 2 pieces
- Thyme: 10 stems
4
Place the second one inside the chicken; this will help it hold its shape better and be infused with citrus aromas.
- Lemon: 2 pieces
- Chicken: 1 piece
5
Tie the chicken legs with string. This will prevent it from losing shape. Carefully separate (do not cut) the skin from the breasts and stuff the pockets with a mixture of zest and thyme leaves. You can add something of your own (pepper, other dried and fresh herbs).
- Chicken: 1 piece
- Lemon: 2 pieces
- Thyme: 10 stems
6
Wipe the chicken well with a paper towel. This is very important for getting a crispy and golden crust.
- Chicken: 1 piece
7
Generously rub the chicken with soft butter as if applying sunscreen, then sprinkle with zest, thyme, salt, and pepper.
- Chicken: 1 piece
- Butter: 50 g
- Lemon: 2 pieces
- Thyme: 10 stems
8
Place the chicken on a bed of potatoes. Note that the part of the chicken inside the dish will brown less (because the edges prevent heat from cooking it). So if you want a very crispy chicken, choose a dish with lower sides. Or use a baking tray.
- Chicken: 1 piece
- Potato: 500 g
9
We send our chicken to the oven and wait a little over an hour.
- Chicken: 1 piece
10
Checking readiness is simple — poke the chicken with a knife or fork; if the juice runs clear, it's done. If in doubt, it's better to cook it a bit longer; it won't dry out because the outer crust retains moisture.
- Chicken: 1 piece
11
A little secret. To make the crust more expressive and crispy, you can pour juice that drips down onto the potatoes (the juice burns the chicken skin and creates the desired effect). Or take a stiff brush, dip it in soft butter, and baste the chicken in the oven. Do this three times, every 20-25 minutes.
- Chicken: 1 piece
- Butter: 50 g