Perfect Baked Chicken
6 servings
120 minutes
For a baked chicken to be perfect, it will take time - for both you and it. Specifically in this case, at least eight hours: the chicken will need to soak in the brine overnight, and then set aside another hour for baking . The skin will become crispy if you baste the chicken with the juices that it releases, and at the end coat it with a mixture of honey and butter.
1
Prepare the necessary ingredients
2
Boil water with salt (50 g of salt per 1 liter of water), thyme, whole garlic cloves, allspice, and bay leaf. Stir until the salt dissolves, remove from heat and let cool.
3
Place the chicken in brine and refrigerate overnight.
- Chicken: 1 piece
- Salt: 250 g
- Thyme: 3 sprigs
- Garlic: 5 clove
- Bay leaf: 1 piece
4
Mix softened butter with the zest of one lemon, salt, and pepper.
5
Remove the chicken from the brine and dry it with a paper towel. Carefully place the spiced oil under the skin of the chicken in the breast area.
- Butter: 100 g
- Lemon: 1 piece
6
Send the chicken to an oven preheated to 180 degrees for one to one and a half hours, depending on the size of the chicken. After 30-40 minutes of cooking, periodically check the oven and baste the chicken with its juices.
- Chicken: 1 piece
7
Mix honey with vegetable oil.
8
Coat the chicken with this mixture. Return the chicken to the oven for another 10 minutes. To check if the chicken is done, pierce the meat in the fold between the thigh and breast and see what color the liquid is that comes out. If the liquid is clear, the chicken is ready.
- Honey: 50 g
- Vegetable oil: 50 ml
9
Return the chicken to the oven for another 10 minutes.
10
To check the chicken's readiness, pierce the meat in the fold between the thigh and breast and see what color the liquid is. If the liquid is clear, the chicken is ready.
