Chicken baked in horseradish marinade
2 servings
35 minutes
Chicken baked in horseradish marinade is an original dish of author cuisine that combines the tenderness of meat with the spicy sharpness of horseradish. A gherkin coated with a spicy marinade and baked on a salt bed acquires delightful juiciness and rich flavor. A warm blend of spices, sea salt, and aromatic dried onion creates a harmony of spices that highlights the natural sweetness of the bird. The origins of this dish lie in the desire to combine traditional baking methods with unexpected flavor accents, making it an ideal choice for festive dinners and gastronomic experiments. It is served hot, and its aroma whets the appetite even before the first taste. Such chicken will be a centerpiece on the table, surprising guests with its rich texture and layered flavor.
1
Let the chicken sit at room temperature for about 20 minutes, unwrapped. Preheat the oven to 180 degrees.
2
Pour salt into a heat-resistant dish.
- Salt: 300 g
3
Place the fish on a salt pillow and spread horseradish on top.
- Poussin (spring chicken): 770 g
- Prepared horseradish: 2 teaspoons
4
Season with black pepper.
- Ground black pepper: 0.5 teaspoon
5
Then sprinkle with chicken spice.
- Chicken seasoning: 1 tablespoon
6
Salt with sea salt.
- Sea salt: 0.5 teaspoon
7
Slightly grease the dried onion with oil and place it on top.
- Onion powder: 1 teaspoon
- Olive oil: 0.5 teaspoon
8
Send to the oven for 30 minutes.
9
Then let the bird cool down a bit.
10
Transfer to a plate and serve.
