Baked Chicken In Garlic And Rosemary Marinade Recipe

Baked Chicken In Garlic And Rosemary Marinade Recipe

Baked Chicken In Garlic And Rosemary Marinade Recipe

Ingredients for 6-8 servings:

Marinade:

• Garlic - 10 cloves
• Rosemary (2-3 tbsp leaves) - 2 to 3 sprigs or 1 tbsp. of dried
• Hot pepper flakes - 1/2 tsp
• Olive oil - 4 tbsp
• Juice of 1 lemon
• Coarse salt - 1 tsp
• Freshly ground black pepper - 1/2 tsp
• Chicken for roasting (2 kg)
• White wine or broth, or water - 1/2 - 1 cup

Vegetables:

• Big red or sweet onion - 1 pc.
• Sweet pepper - 2 pcs.
• Carrots - 4 pcs.
• Salt and pepper to taste

Preparation:

1. In a small saucepan, heat the olive oil over medium-low heat. Add the garlic cloves, rosemary and chilli pepper.For 8-10 minutes, during which time the oil is automated juice garlic and rosemary.

2. Ensure that the garlic is not burnt, but only slightly browned and became a little bland (burnt garlic has a sharp bitter taste).

3. Remove from heat and cool.

4. Add the lemon juice, salt and black pepper.

5. Leave 2-3 tbsp. l. marinade and 4-5 cloves of garlic to vegetables.

6. Carefully detach the skin from chicken meat and chicken grease carcass marinade under the skin and on top. 7. Cut 4-5 cloves of garlic in half lengthwise and put under the skin of the breast. In a place with garlic can put a small branch of rosemary or lemon slices. Squeezed lemon halves can be put inside the carcass.

8. Assign chicken legs coarse thread. Tuck wings "of the head."

9. Place the chicken breast side down in a baking dish, cover with cling film (or put chicken carcass in a large tight package) and refrigerate for 2-4 hours or overnight.

10. 1 hour before roasting to get the bird out of the fridge. If the chicken was in the package, put her "breast side down" in a baking dish.

11. Prepare the vegetables: onion cut lengthwise into 6-8 segments. Carrots cut into cubes. Peppers - strips. Mix the vegetables with rosemary marinade. Add a little salt and pepper.

12 cloves of garlic from the marinade can add 5-10 minutes before the end of roasting vegetables or cut into slices and add to the cooked potatoes or chop finely and add to the mashed potatoes.

13. Vegetables can be baked in the same form as the chicken or on a separate baking sheet. For roasting vegetables need 45-60 minutes. I like to bake vegetables separately, as the cooking time of poultry and vegetables are different, so it is easier to do it in a separate bowl.

14. Heat the oven to 220 ° C / 425 ° F.

15. Add in the form of chicken 1 cup of wine or water (protect it with chicken juices flowing by burning at a high temperature oven).

16. Sprinkle the top of the carcass pinch of coarse salt (I use Maldon Sea Salt - English-crystal flakes of sea salt) and freshly ground pepper.

17. Bake for 20-30 minutes until light browning. Get the form from the oven, turn the carcass "breast up", sprinkle a pinch of coarse salt and pepper. (On the bottom of the form, you can put a grid or more crumpled foil or 2-3 celery stalks to poultry carcasses is not "sitting" in the juices and baked better, but you can do without it).

18. Add the vegetables immediately or after 15-20 minutes. Reduce the oven temperature to 190 ° C / 375 ° F. Bake for about an hour or more before the meat temperature ~ 75 ° C / 160 ° -170 ° F. During roasting vegetables stir a few times, and pour the chicken juices.

19. Take the chicken out of the oven, cover with foil and leave for 15 minutes.

20. To cut the chicken into pieces, put on a large platter with roasted vegetables and boiled new potatoes, sprinkle with parsley and serve position. Instead, new potatoes can be cooked mashed potatoes or crumbly rice.

Source photos: http://vk.com/