Baked Chicken ( Roast Chicken ), is an exquisite second course , a great classic of Italian cuisine . It is made with a whole chicken (often just chicken legs ) first flavored with aromatic herbs , garlic , oil and then cooked in the oven ; where it becomes golden and crispy on the outside , tender and soft on the inside ! A real mouth-watering delight , especially if accompanied by the legendary Baked Potatoes , transforming into the most loved dish by adults and children: Baked Chicken with Potatoes !
Here for you today is the Baked Chicken Recipe with all the Tips illustrated with step-by-step photos that go from preparation to cooking Baked Chicken ! to have it without errors, perfectly seasoned and fragrant , juicy in all its parts ! so not dry ! just the in two words: perfect baked chicken just like in the best rotisseries !
This is an easy preparation , but be careful, just like for Roast Beef , Roast Veal and Pork Loin, a few rules and quality ingredients are needed .
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For the preparation you can choose a free-range chicken or a common one from the butcher’s shop ; both small and large! The secrets for an optimal result are 2 : first of all season the chicken perfectly with a mixture of aromatic herbs and oil , rosemary must not be missing , then sage, mint, bay leaves. you will have to massage with a kitchen brush or with your hands in every part , inside , above , below .
secondly, follow a scientific cooking rule : calculate 1 hour and a half for every kg of chicken! So if your chicken weighs 2 kg it will have to cook for 3 hours at a variable temperature that you will find indicated in the step by step procedure ! In this case I decided to serve my Baked Chicken with Potatoes , which you can add to the pan 40 minutes before the end of cooking, following the instructions you find reading! In any case, you can also serve your Baked Chicken without potatoes , it will be excellent anyway !
If you want to cook only baked chicken legs , just follow the recipe for Baked Turkey Drumsticks , shortening the cooking time depending on the weight of your drumsticks! Just like Chicken in Beer , Chicken Appreciator and Chicken Curry , it is perfect as a second course on Sunday , for a family lunch , an evening with friends , special occasions! Follow this super tried and tested recipe and you will bring to the table the tastiest baked chicken ever !
Baked Chicken Recipe
Roast Chicken
Ingredients
1 whole chicken (size of your choice, mine 3kg)
1 large sprig of fresh rosemary (alternatively dried rosemary)
5 – 6 sage leaves
3 tablespoons of extra virgin olive oil
2 cloves of garlic
salt
pepper
Video
Notes
Storing Baked Chicken
It also keeps very well the next day, as long as you heat it for at least 40 minutes at 180° with 1 cup of water. It must also re hydrate inside so as not to be dry!How to make baked chicken
First of all, it is good to know that chicken should not be washed before cooking! If necessary, remove the feathers and waste with a clean cloth.
Flavoring Baked Chicken: Mistakes to Avoid
The first secret to a perfect roast chicken is to season it perfectly with a mix of chopped herbs !
Do not use whole pieces of rosemary, large leaves, they do not give the right flavor and burn prematurely! The baked chicken will have to cook slowly and for a long time and you have to preserve the aromatic mix.
Finely chop the rosemary garlic and sage leaves with a knife, along with 3 tablespoons of oil, salt and pepper. The aromatic mix must be dense, full-bodied, very fragrant, a creamy paste.
Massage the surface of the chicken with your hands or a pastry brush inside, outside, under the skin, on the thighs and breast. Every part must be flavored and perfectly seasoned.
Baking chicken in the oven
The second secret to perfect success is excellent cooking.
Cooking chicken is scientific, for every 1kg of chicken it takes 1 hour and a half / 1 hour and 20 minutes of cooking
So before seasoning the roast chicken, weigh it carefully and keep the weight aside, so you can calculate the right cooking times.
Preheat the static oven to 220° – 230° or a fan oven to 200°
a very high oven is essential otherwise the crispy crust won’t form like that of the rotisserie!
Cook the chicken in the lower middle of the oven at 220° for about 35 minutes, after the indicated time, open the oven. Cover a rack with aluminum foil, or insert a baking tray on the highest part to prevent the chicken from burning. Pour the cooking liquid over the chicken entirely.
Lower the temperature to 200° in a fan oven (180° in a fan oven) and cook from this moment for 1 hour and a half for every kg of chicken.
after 1 hour and a half check the liquid, pour most of it into a small bowl, prick the chicken which will surely release more liquid and moisten if necessary every half hour.
Baked chicken with potatoes
If you want to make the chicken and potatoes in the oven , in the meantime prepare the BAKED POTATOES
First of all, place them on the shelf just above the chicken (removing the grill or dripping pan)
About 40 minutes before the end of cooking, add the potatoes to the chicken, turn them over, add 2 – 3 tablespoons of the reserved chicken cooking juices.
Finally, transfer everything to the upper middle part of the oven, without baking trays, cook for the last 40 minutes at 190° and turn on the grill for the last 10, so that your baked chicken with potatoes becomes flavourful and browned for good!
Here is the Baked Chicken ready to be served!
Look at the softness of the breast! a soft and juicy baked chicken in all its parts !
