Bird

Baked Thyme Chicken


Ingredients for Cooking Thyme Baked Chicken

  1. Chicken (fresh, broiler) 1 piece (weight 1 kilogram 800 grams)
  2. Potato (medium) 1 kilogram
  3. Garlic 8 Prong
  4. Lemon 1.5 pieces
  5. Olive oil 75 milliliters
  6. Sea salt for marinade - 1 teaspoon, for cooking - to taste
  7. Thyme fresh 25 grams
  8. Purified water as needed
  • Main Ingredients: Potato, Garlic, Chicken, Lemon
  • Serving 4 servings
  • World Cuisine

Inventory:

Kitchen scales, Teaspoon, Tablespoon, Measuring cup, Kitchen knife - 3 pieces, Cutting board - 2 pieces, Bowl, Tweezers, Wooden toothpick - 2-3 pieces, Paper kitchen towels, Zip-Lock plastic bag, Refrigerator, Stove, Deep pan (capacity 3 liters), Skimmer, Oven, Non-stick deep baking dish, Wooden kitchen skewer, Kitchen gloves, Plate

Cooking Baked Chicken with Thyme:

Step 1: prepare the marinade.


First, prepare the marinade. From the total amount of thyme we separate approximately 10 grams, rinse it under a stream of cold running water and shake off excess liquid from the greens. Then send her together with 3 peeled garlic cloves on a cutting board and using a sharp kitchen knife, chop these products into small pieces of arbitrary shape. After that, transfer them to a small bowl and squeeze the juice from half of the lemon there.

Add a teaspoon of sea salt, as well as a little olive oil, that's enough 45 milliliters. Mix everything with a tablespoon to a homogeneous consistency and proceed to the next step.

Step 2: prepare the chicken.


We take a fresh broiler chicken and carefully rinse it inside and outside, at the same time removing with a knife or tweezers remnants of feathers from the skin. After that we get rid of the insides: kidneys, liver, lungs, heart, neck skin and excess fat, which are near the tail. Further, using an ordinary toothpick, we make small holes on the carcass, paying special attention to the hips, abdomen and breast. Then we dry the bird with paper kitchen towels and put it in a plastic bag with zip-zip.

Step 3: pickle the chicken.


Now fill the chicken with the cooked marinade and rub it with a clean palm into the inside as well as the outside of the bird. Then we fasten the bag, shake it lightly so that the fragrant sour-spicy mixture is evenly distributed throughout the bird, and send it to the refrigerator not less than 3 hours. You can pickle longer, it all depends on your desire.

Step 4: prepare the potatoes.


While the chicken is soaked in marinade, peel a kilogram of potato. We wash it under cold running water, cut each root crop into 2-4 parts, put them in a deep pan and pour purified water so that it is higher than the level of slices of vegetable 4-5 centimeters.

Step 5: boil the potatoes.


Then we put the saucepan on a strong fire and after boiling, reduce its level to medium. Season potatoes to taste with salt and cook it until half ready, about 10-12 minutes. Then, using the slotted spoon, we shift the slices of the vegetable into a clean, deep bowl and leave it in until use.

Step 6: bring the dish to full readiness.


After the right time, when the bird is pickled well enough, turn on and preheat the oven to 190-200 degrees Celsius. Then we distribute half-prepared potatoes at the bottom of a deep non-stick baking dish and sprinkle the vegetable with the remaining olive oil, which is approximately 30 milliliters. We’ll send pure whole lemon to the inside of the chicken, 15 grams washed branches of thyme and 5 cloves garlic in the skin, but without the husk.
Next, put the carcass on a layer of potatoes with the back down and send it to the preheated oven. Bake the bird for 1-1.5 hours, depending on its size.

We periodically look at it if it is very lightly browned from above, reduce the level of fire to 180 degrees or turn on the lower heating more strongly. We check the readiness with a wooden skewer, just insert its end into the meat pulp between the thigh and breast. Then we get it, if the tip of the stick is not of a red hue, but transparent juice flows from the cut, then soon you will enjoy the creation of your skillful pens.
We put on kitchen gloves, rearrange the form on a cutting board, let our dish stand at room temperature 5-7 minutes and serve it to the table.

Step 7: serve the baked chicken with thyme.


Baked chicken with thyme is served hot as a second main course. As a side dish, potatoes are used with which the bird was cooked, but also a salad, fresh vegetables or pickles or pickles will be a good addition. Enjoy delicious, easy to prepare and gourmet food!
Enjoy your meal!

Recipe Tips:

- very often, the chicken is laid out on the potato, then the form is wrapped in foil, baked in it for 1 hour, then the bird is removed and kept in a hot oven until golden brown, this is about 15-20 minutes;

- in addition to potatoes, you can use any other semi-prepared vegetables, carrots, corn, green beans, and raw: whole salad peppers, coarsely chopped eggplant, zucchini, onions;

- A good, but not perfect replacement for fresh thyme - dry, and olive oil - sunflower;

- if desired, 15 minutes before complete readiness, the chicken can be greased with melted butter, from which it will be covered with a more ruddy and very crispy beautiful crust.