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Chicken baked with lemon and potatoes: juicy and incredibly aromatic, recipes with photos

A fragrant and juicy chicken will be due to this trick: before baking, rub it under the skins with herbal oil. If your family cannot cope with the chicken at once, use the remaining meat to cook other dishes, for example, add it to any soup.

Calories per serving: 587

Servings: 6

Preparation time for ingredients: 30 minutes

Total cooking time: 2 hours 10 minutes

1. Preheat the oven to about 230 degrees. Remove all excess fat from the bird, wash it and dry it inside and out.

2. In a bowl, mix basil, butter, zest of one lemon, chopped garlic and green onions.

3. Rub the chicken under the skin on the breast and thighs with herbal oil, trying not to tear it. Spread the remaining oil over the chicken outside.

4. Next, rub the inside and outside of the bird with salt and pepper, then firmly tie the legs together. In a large bowl, mix the peeled potatoes with the butter, half a teaspoon of salt and pepper richly. Cut the lemon into four parts, put the three parts inside the chicken, and set aside one for now.

5. Place a baking tray in which the chicken will be baked in the oven for 10 minutes so that it heats up well. Remove from the oven and place on it the potatoes and butter that is left in the bowl. Spread the potatoes closer to the edges of the form. In the center, place the bird breast up.

6. Bake the chicken for 20 minutes, then turn it upside down. Bake another 20 minutes, then turn the chicken back over the breast again. Sprinkle the parsley over the potatoes and lightly stir it. Squeeze a quarter of the lemon into the chicken and leave the peel on the baking sheet. Continue to bake until cooked meat. To check the readiness, pierce the thigh with a fork – clear juice without blood should stand out.

7. Remove the chicken from the oven and let it cool for 20 minutes before cutting it. When serving, pour the chicken juice, which stood out when baking.

Photo: Ellen Silverman

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