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Whole Chicken Baked in Foil
Chicken is a basic dish for every hostess, and therefore it should be cooked using various recipes. To diversify the everyday menu, we suggest preparing a whole chicken baked in foil.
With a minimum of ingredients, the whole chicken baked in foil turns out to be incredibly juicy and appetizing. The main thing in cooking is to marinate the meat well. In addition, regular radish adds its share of piquancy. By exchanging flavors while baking together with the chicken, it does not change its shape and color, and the poultry meat becomes significantly juicier after such coexistence.
Ingredients
Show ingredients
- 1 gutted chicken (2 kg);
- ½ apple;
- ¼ lemon;
- 12 g salt;
- 6 -10 g black ground pepper;
- 30 g butter;
- 250 g radish;
- 5 g thyme.
Preparation
- Remove the outer parts of the wings from the chicken (cut along the 'elbow' bend), where there is actually no meat. Pour all the spices into your palm and rub the chicken carcass thoroughly, both outside and inside. Cover it with plastic wrap or foil and place it in a cool place, such as the bottom shelf of the refrigerator, to marinate for 2 to 7 hours.
- Cut the apple into 3 wedges and place it along with the lemon inside the chicken for the aroma of the finished dish.
- Lay foil (crosswise) on a baking sheet and place the chicken in the center. Melt the butter and thoroughly coat the skin of the carcass with it. This will give a tasty crust when baking the meat.
- Rinse the radishes with water and trim the tails. Arrange the root vegetables around the carcass, brush each with oil and salt them.
- Cover the preparation (chicken and radishes) with foil, and place it in a hot oven (220 C) for 35 minutes.
- Remove the dish, carefully open the foil, and coat the chicken skin with oil again. If desired, at this stage, you can place rings of zucchini and carrots around the chicken carcass. Pre-season them with paprika, hot pepper, salt, and drizzle with olive oil. This way, you can prepare an additional side dish for the chicken.
- Send the dish back to cook (you can turn on convection) at the same temperature for another 30-35 minutes. Do not cover with foil. The skin of the finished chicken should become an appetizing brown color, and pink juice should stop flowing when puncturing the breast. The whole chicken baked in foil is ready.
The mustard oil found in radishes softens the meat fibers, making the roasted chicken very tasty. The method of processing the ingredients and the simplicity of the recipe allow you to prepare the chicken in advance without much effort, thus saving time when needed.
Bon appetite!
