Cooking the perfect whole chicken is an art, but once you learn a few basic tricks, it’s a joy. How do you achieve a crispy crust and wonderfully juicy meat? What do you need for that? And what spices does the chicken “understand”? What are the most famous recipes for roast chicken from different parts of the world?
If you want to bake a perfect chicken, you need a roasting pan or grill that can be placed in the roasting pan and let air flow under the meat (it cooks more evenly and you don’t have to turn it), and an instant-read chef’s thermometer is a good tool .
Before placing the chicken on the baking sheet, salt the chicken thoroughly on all sides and also inside – it works best when you rub salt, pepper, grated garlic or lemon peel into the skin of the chicken with your hand. You can put the chicken prepared in this way immediately on the baking sheet or leave it in the refrigerator for a few hours.
Three controversial questions when baking chicken
1) To rotate or not to rotate?
You’ve probably also come across different opinions on how to bake chicken. Even in many families there are eternal speculations on this subject. The first is whether or not the whole roast chicken should be turned during cooking.
The answer is not difficult, but also not clear – it depends on whether you want to have crispy skin on all sides or not. If you want, turn it every 20 minutes of baking and use the grill at the end. On the other hand, you can achieve a good effect without overturning if you put a wire on the tray and turn on the hot baking.
2) To cover or not to cover?
Many claim that covering at the beginning of cooking will keep the meat juicy, others do not consider covering necessary. It depends on how big the chicken is and how much fat it has. We generally cover the meat especially when there is a risk that one side will be cooked and the other undercooked – even during the cooking process. In convection ovens, there is no need to cover the chicken because they cook evenly.
Crispy, fragrant roasted chicken skin is delicious, but it can be greasy. Whether you eat it or not, always cook the chicken with the skin on, as it retains moisture and the meat does not dry out.
3) Basti or not?
The question of drooling has a clear answer – definitely yes. You don’t have to spray the chicken right at the beginning of baking, but after about 20 minutes. You will achieve excellent taste and juiciness when you water it at least three times and pour the batter over the chicken itself. It will also get a nice golden taste.
What flavors does chicken “witness”?
Chicken baked with just salt, pepper and butter is delicious, it needs almost nothing else. However, you can adjust it with herbs, garlic cloves, lemons or oranges. Try a combination of chili, cumin and sage.
Also try this delicious spicy chicken. The whole recipe in a short video:
If you want to try the Indian way of seasoning, mix equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala. You get a Thai touch by combining ginger paste, lemongrass, green chilies, coriander and lime juice.
How to bake crispy chicken
Preheat the oven to 220 degrees and bake for 10-15 minutes. Then reduce the temperature to 175 degrees C and bake for 20 minutes for every 450g of poultry.
How long to bake chicken by weight:
If you are baking a stuffed chicken, add another 15 minutes to the total time. It also depends on how you adjust the temperature while baking. The chicken is done when a meat thermometer inserted into the inside of the thigh reads at least 74 degrees C. When you remove the chicken from the oven, cover it loosely with a double layer of aluminum foil and let it rest for 10 minutes before slicing. . This will redistribute the juices and result in tastier and moister chicken.
Delicious roast chicken from various corners of the world
Mediterranean style chicken
Do you like a healthy Mediterranean diet? In that case, be sure to prepare this roasted chicken with a filling of rice, herbs, lemon and pine nuts.
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Roast chicken from the Mediterranean
Great crispy baked chicken with aromatic rice filling and lots of roasted vegetables.
Peruvian Roast Chicken
Peruvian-style chicken with a delicious spicy dip uses basil in addition to lemon juice.
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Baked chicken Peruvian style
A well-known recipe in which marinated, roasted chicken is served with a spicy cream sauce…
Asian style chicken with honey, ginger and star anise
Chicken stewed in soy sauce and spices and then baked in a sweet and salty honey glaze. Serve with fragrant coriander rice and steamed vegetables.
1 whole chicken
For the marinade:
2 cups of soy sauce
3 cloves of garlic cut into slices
6 slices of fresh ginger
2 whole star anises
1½ l of water
For the completion:
½ cup oyster sauce
3 tablespoons of manuka honey
Combine soy sauce and water in a large pot. Add the garlic, ginger and star anise, then bring to a boil. Add the chicken, cover and simmer for 30 minutes. Leave the chicken in the liquid for another 5 minutes. Remove and place on a baking sheet.
Preheat the oven to 160°C. Mix honey and oyster sauce. Coat the chicken evenly with the glaze. Place in the oven and bake for 30-45 minutes until golden. Brush with glaze every 10-15 minutes.
New Zealand roast chicken with herbs and lemon
A great recipe for roasted chicken with herbs and lemon. We recommend using leftover dry white wine.
1 small fresh chicken
4 bay leaves
1 small lemon, cut into slices
a short sprig of fresh rosemary
2 tablespoons of olive oil
salt and black pepper, to taste
2 large new potatoes, peeled and cut in half
1 cup dry white wine or chicken broth or water
1 tablespoon of butter
Preheat the oven to 200°C.
Pat the chicken dry with paper towels. Gently insert a bay leaf under the skin of the breast on both sides and insert two more bay leaves, lemon slices and a sprig of rosemary into the cavity. Rub the chicken with olive oil and sprinkle with salt and pepper to taste.
Put the half potatoes in the baking dish, sprinkle with salt and cover with a little water so that it reaches the sides by about 13 mm. Place the grill on top of the potatoes, place the chicken on the grill to one side and roast in a hot oven.
After about 35 minutes, remove the pan, turn the potatoes and add a little more water as needed. Place the chicken on the other side and bake for another 35 to 40 minutes.
Remove the potatoes from the baking dish. In the saucepan, bring the juices in the roasting pan to a boil, scraping up any crunchy bits to mix into the sauce. Pour in wine, stock or water and cook until thickened; then stir in the butter.
When serving, place the baked potatoes around the chicken and pour the sauce over.
Chad style roast chicken
Tender and juicy chicken with crispy skin that you can easily prepare.
1 whole chicken
1 tablespoon of butter
1 bunch of parsley
2 tablespoons of oil
salt and freshly ground black pepper to taste
Season the chicken inside and out with salt and black pepper. Place the butter in the cavity along with a few sprigs of fennel. Brush with oil and place in a baking dish.
Bake in an oven heated to 200 degrees and bake for 20 minutes for each 450 g. Turn the chicken halfway through.
While baking, brush with oil or pan juices. Mix the released juice with water – you get a sauce.
Serve on a warmed plate with the sauce, garnish with chives.
Amazing ideas on how to combine chicken with rice
For most of us, the first thought for a diet and fast lunch is chicken with rice. Here are some ways to combine these two ingredients into delicious, imaginative dishes.