Oven roasted chicken

Roasted chicken

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Roasted whole chicken is my favourite Sunday lunch meal. I usually rub the chicken with some sort of simple marinade and bake it, uncovered, directly on a baking tray. If I want the meat to cook a little faster, I put the chicken in a baking sleeve. An additional advantage of baking sleeves, apart from the faster baking time, is that the meat becomes really juicy.

Today’s recipe is for roasted chicken with herbs typical of Italian cuisine. I used quite a lot of oregano, basil and thyme to flavour the chicken. There was also garlic, rosemary, lemon and olive oil included in the marinate. For me, combining poultry with lemon juice is a perfect choice. Lemon not only gives the meat a slightly citrusy taste, but also softens the meat and emphasizes its taste.

When I prepare chicken in this way, I like to serve it with rice and fresh cabbage salad with vegetables. The recipe for cabbage salad with vegetables can be found HERE.

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Oven roasted chicken

Ingredients for roasted chicken.

  • 1,5 kg whole chicken
  • 1 teaspoon each of: thyme, rosemary, basil, oregano, granulated garlic and chili flakes
  • 1/2 teaspoon of black pepper
  • 1 lemon
  • 2 tablespoons of olive oil

How to make roasted chicken.

Squeeze the lemon, put the juice in a cup and place the lemon inside the chicken. Add salt, pepper, olive oil, garlic, thyme, rosemary, basil, oregano and chilli flakes to the lemon juice. Mix. Thoroughly rub the chicken with the prepared marinade, then transfer the chicken to the fridge for 2 hours.

After taking the chicken out of the fridge, put it on a baking tray and leave it for some time so the meat comes to room temperature. Preheat an oven to 230 degrees Celsius and once hot, put in the chicken. Bake for 15 minutes, then reduce the temperature to 175 degrees and continue baking for an hour. Remove the baked chicken from the oven, cover it with aluminium foil and set aside for 20-25 minutes to allow the meat to rest.

Oven roasted chicken
Roasted chicken

Good to know when making roasted chicken.

Before removing the chicken from the oven, check its internal temperature with a thermometer. It should be around 75 degrees Celsius.

If you want the chicken to have a more browned and crispy skin, brush it additionally with some melted clarified butter.

Do you like dishes with chicken? If so, try our recipe for Chicken wings in beer batter.

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