Whole chicken baked in the oven
4 servings
70 minutes
Roast chicken cooked whole in the oven is a true symbol of home comfort and family traditions. This recipe has roots in European cuisine, where the simplicity of ingredients combines with rich flavors. A marinade of lemon juice, olive oil, and spices fills the meat with aroma, making it tender and juicy. Cooking in a culinary bag retains natural moisture, while the last minutes without the bag give the chicken a golden crust. During cooking, vegetables absorb chicken juices, becoming extraordinarily rich and appetizing. The dish is perfect for cozy family evenings and festive tables, evoking associations with warmth, care, and hospitality.
1
Mix all the spices in a separate bowl with lemon juice and olive oil, then coat the chicken all over with the mixture. Leave it in a cool place for an hour. Place a piece of butter inside the chicken.
- Garlic salt: 2 teaspoons
- Ground black pepper: 1.5 teaspoon
- Chili powder: 1.5 teaspoon
- Dried oregano: 1 teaspoon
- Dried cilantro (coriander leaf): 1 teaspoon
- Lemon juice: 15 ml
- Olive oil: 2 tablespoons
- Chicken: 1 kg
- Butter: 20 g
2
Place the chicken in a cooking bag for baking. You can add a couple of potatoes cut in half, carrots, 3-4 whole garlic cloves, and any other vegetables to the bag. During baking, they will soak up the chicken fat and be juicy and tasty.
- Chicken: 1 kg
3
Place the chicken in a preheated oven at 180 degrees for about an hour (depending on your oven type). About 10-15 minutes before the end of baking, cut the top of the bag. When the chicken starts to develop a characteristic crust, it can be taken out of the oven.
