Chicken in the oven
6 servings
100 minutes
An inexpensive, filling and versatile recipe. The beauty of chicken in the oven is that it can take on the main role on a festive table, or it can be considered a main dish for every day. The range of elegance depends on the filling and side dish. For a regular dinner, all kinds of potatoes (from mashed potatoes to country-style potatoes) or fresh vegetables are suitable. But a chicken recipe for a festive feast is limited only by your imagination: for example, you can stuff the carcass with couscous and quince or dried apricots, raisins and prunes in the Middle Eastern style.
1
Chop 3 cloves of garlic, parsley, rosemary leaves, and sage.
- Garlic: 1.5 head
- Parsley: 5 sprig
- Rosemary: 3 sprigs
- Sage: 2 sprigs
2
Mix them with softened butter, add the zest of one lemon, salt, and pepper.
- Butter: 100 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Separate the skin from the chicken breast using fingers or a spoon to create a pocket.
4
Inject half of the oil mixture under the skin and distribute it evenly.
- Butter: 100 g
5
Use the remaining mixture to grease the chicken inside and out.
- Butter: 100 g
6
Squeeze lemon juice inside the chicken and insert a sprig of rosemary.
- Lemon: 1 piece
- Rosemary: 3 sprigs
7
Tie the legs with culinary thread and wrap the wings behind the back.
8
Chop the onion, carrot, and celery coarsely, and cut the head of garlic in half.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 1.5 head
9
Place the chicken in a baking dish, add halved garlic, onion, carrot, and celery next to it, and pour in the wine. Put it in an oven preheated to 180 degrees for 45 minutes.
- Chicken: 1 piece
- Garlic: 1.5 head
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Dry white wine: 150 ml
10
Increase the temperature to 220 degrees, coat the chicken with sauce from the bottom of the dish, and bake until golden brown for 10-15 minutes.
