How to Cook a Roasted or Baked Chicken This is one of the simplest chicken recipes, as well as one of the tastiest and least expensive.
One of those dishes that could be considered a part of the global gastronomic culture. Because almost every culture has a recipe for roast chicken. Whether with some sauces or others, with or without skin, with or without various herbs, spices, vegetables, citrus fruits, liqueurs or not this baked chicken recipe is regarded as one of the world’s best.
It boils the chicken in its own juices and fat, accompanied or seasoned with aromatic herbs and/or vegetables. Rotisseries are the best way to cook them. You know, the ones where the chicken is crossed by an iron, causing it to turn and allowing the juices and fat to spread throughout the piece. But the most common method at home is to roast it in the oven, placing the chicken on a tray and exposing it to the heat source for a set amount of time.
Despite its simplicity, this recipe has several variations, and while this version is basic and simple, it guarantees juicy, flavorful meat with extra crunchy skin. You can find more baked chicken recipes on the blog, though not whole as in this case, ranging from traditional chicken thighs, in this case with lemon, to one of my favorite parts, the famous baked wings with barbecue sauce.
If you have leftovers, you can make delicious chicken croquettes, like the ones we made with the leftover roast chicken, a chicken mince soup, or a filling for an incredible chicken lasagna. The result with the whole chicken is exceptional; if this happens to you, as it did to me, you will find it difficult to stop enjoying this recipe; I assure you that it is delicious.
- 1 free-range chicken (about 1,600 g. Approximately)
- 1 lemon
- 60 ml. extra virgin olive oil
- 1 tablespoon dried thyme
- 3 garlic cloves
- Salt and freshly ground black pepper (to taste of each house)
- 4 medium potatoes (one per person)
- Optional (to accompany) a salad of good tomatoes with a dressing of extra virgin olive oil, oregano, salt flakes and a little vinegar.
Preparation of roasted chicken
- The first step is to thoroughly clean the chicken of any remaining fat and entrails. We will take special care to remove any remaining feathers. The chicken must be dried in the oven so that it does not begin to cook during the baking process; what we want is for it to be done well.
- We crush the black pepper and salt in a mortar. We used this mixture to coat the chicken completely, both inside and out. Squeeze a little lemon juice on top and inside the chicken after cutting it in half. The remainder of the lemon is set aside.
- In a glass, combine the oil and the thyme. We paint the chicken inside and out with the mixture using a kitchen brush. We keep the extra virgin olive oil that is left over.
- We place the chicken on a baking sheet and insert the lemon halves. We also stuff the chicken with peeled and crushed garlic cloves.
- We peel the potatoes, slice them, and arrange them on the tray. We use the leftover thyme oil to water both the chicken and the potatoes.
Roast chicken baking and presentation
- We bake for 1 hour and 15 minutes in a preheated oven set to 190o C. The best part is that you do it in the middle tray with temperature and air up and down. Be cautious because each oven is unique, and the temperature in yours may need to be adjusted. It is best to cover the chicken with aluminum foil halfway through cooking, or when it takes about 30 minutes.
- We remove it for the last 15 minutes to toast the skin and make it super crispy. Before serving, we let the chicken rest outside the oven, covered once more with the aluminum foil that had been used to cover it in the oven.
- We use a good knife to carve the chicken. In six pieces, it's very simple. First, the two hindquarters (thigh and thigh) until this piece is joined to the carcass. Then there are the two wings. Finally, there are the breasts.
- The sternum is located for this operation, and the knife slides across it, scraping all of the meat and detaching it from the ribs. The first comes first, followed by the second. And there will always be enough meat in the carcass for some tasty chicken nuggets.
- We serve it with roasted potatoes and a small salad on the side. I like it with raw tomato, extra virgin olive oil, salt, and oregano.
Isn't it a simple recipe? Those of you who have already prepared it have told me that all of the tips are extremely helpful in achieving a successful outcome.
And it's not just putting it in the oven and waiting, as most people do. To make a good roast chicken with a crunchy crust and juicy breasts, just remember a few tricks and you'll have a truly perfect roast.
- Do you enjoy the flavor of your recipes?, the dressing is essential. The chicken is perfectly seasoned with salt, thyme, garlic flavor, and black pepper. It is critical to season the interior as well, because the dressing will be applied directly to the meat, particularly the breast. A perfect solution is to spread it with a little extra virgin olive oil, mix it with water and your favorite spices, and spread it all over (inside and outside). Finally, set it aside for a few hours before placing it in the oven.
- What kind of chicken should we use? I recommend a free-range chicken from my home region of Ourense. We usually buy free range chicken at home, just like the ones we have.
- Is there a lemon inside? The old grandmother trick is effective. I also recommend cutting an onion in half, which will not only add flavor and moisture but will also be delicious later as a side dish.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 415Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 22mgSodium 330mgCarbohydrates 43gFiber 6gSugar 4gProtein 11g