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Whole Chicken in the Oven in Foil
Instructions
Remove the outer parts of the wings from the chicken (cut along the line of the 'elbow' bend), where there is practically no meat. Tip all the spices into your palm and rub the chicken carcass well, both on the outside and inside. Cover it with cling film or foil and set it in a cool place – for example, the bottom shelf of the refrigerator – to marinate for 2 to 7 hours.
Cut the apple into 3 wedges and place them, together with the lemon, inside the chicken to give the finished dish its aroma.
Lay the foil out crosswise on a baking tray and place the chicken in the middle. Melt the butter and brush it thoroughly over the skin of the carcass. It is this that gives the meat an appetising crust as it bakes.
Rinse the radishes with water and trim off the tails. Arrange the root vegetables around the carcass, brush each one with butter and lightly salt them.
Cover the assembly (chicken and radishes) with foil and place it in a hot oven (220 C) for 35 minutes.
Take out the dish, carefully open the foil and brush the chicken skin with butter once more. If you wish, at this stage you can arrange rings of courgette and carrot around the chicken carcass. Sprinkle them beforehand with paprika, hot pepper and salt, and drizzle with olive oil. In this way you can prepare an extra side dish to go with the chicken.
Return the dish to finish cooking (you can switch on convection) at the same temperature for another 30–35 minutes. Do not cover it with foil. On the finished chicken the skin should turn an appetising brown colour, and no more pink juice should run out when you pierce the breast. The whole chicken in the oven in foil is ready.The mustard oil present in radishes softens the fibres of the meat, and the baked chicken turns out very tasty. The way the ingredients are prepared and the simplicity of the recipe make it easy to cook the chicken in advance, which means you save time when you need it.Enjoy your meal!
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