Recipe: Juicy Oven Chicken With Baked Vegetables On RussianFood.com

Juicy chicken in the oven with baked vegetables

6 servings 1 hour (your 15 min)

I highly recommend trying to cook a chicken according to this recipe - with aromatic butter with garlic, herbs and lemon zest, as well as with baked vegetables. We have never eaten such a juicy chicken baked in the oven! Even the driest part of the chicken - the breast - is super juicy.

Food (for 6 servings) Chicken - 1 pc. (2 kg) Butter - 70 g Vegetable oil - 1 tbsp. l. Fresh parsley - 1 small bunch Garlic - 3-4 cloves Lemon zest - 1 tsp Lemon juice - 1 tbsp l. Black pepper - 0.5 tsp. Salt - to taste (for my taste, 1.5 tsp for a whole chicken weighing 2 kg) Corn - 2 pcs. Small tomatoes - 4 pcs. Bulgarian pepper - 2 pcs. Cauliflower - 400 g Carrots - 2 pcs.

Video recipe Juicy chicken in the oven with baked vegetables Step by step photo recipe Juicy chicken in the oven with baked vegetables

We will prepare the necessary ingredients. Vegetables can be used completely different, which you like more.

How to cook juicy chicken in the oven:

Rinse the chicken well, dry it with paper towels. Now, with a knife or kitchen scissors, cut out the ridge. Inside, in the center, cut the brisket and spread the carcass.

Salt the chicken inside, pepper to taste.

Rub the lemon zest, squeeze the juice out of it.

Chop the garlic in any convenient way. Finely chop the parsley.

Mix salt, garlic, butter, vegetable oil, lemon zest, lemon juice, parsley, add black pepper.

Turn the chicken upside down. Gently push the chicken skin aside, making pockets (please see the video recipe) and stuff the resulting mixture into the pocket between the chicken meat and the skin, distributing the oil evenly over the entire surface of the chicken. Lubricate the top of the peel with the mixture. We will leave some of the aromatic oil for vegetables.

Put the chicken in a mold and bake in the oven at 220 degrees for 45 minutes. After 25 minutes from the beginning of baking, grease the chicken with the released fat and move it up, closer to the grill.

Cut the vegetables into large pieces. Lubricate with fragrant oil, you can also salt to taste.

I baked the vegetables separately from the chicken, so that their moisture did not interfere with the formation of a crisp on the bird. 20 minutes before the chicken is ready, we begin to bake the vegetables, in this case they will turn out al dente. If you want the vegetables to be completely baked, put them in the oven earlier.

Juicy chicken with garlic, herbs and lemon, with baked vegetables, ready.

Enjoy your meal!