The Perfect Baked chicken

Prep Time: 20mins

Cook Time: 1 Hour

Serving: 2

Hi, I thought about how the perfect baked chicken should be, and to have it turn out as I imagined waw! I imagined I would want the skin to be crunchy, but the meat nice and moist with flavor.

I was really happy with the results. The picture shows 2 chickens, because I made one for my in-laws, however, 1 chicken was the perfect size fir 2 people. I used a fryer chicken- 1- because they are smaller than a regular chicken- 2- its less meaty = a lower chance of the meat drying out & 3 – shorter cooking time.

Preheat Over 415 degrees

Ingredients: For 1 Chicken- which serves 2 people.

1- 1 fryer chicken- 2 1/2 to 3lbs

2- Fresh herbs- I used what my garden produced this day- so basil and thyme- you can use parsley, rosemary etc.

3-Dry seasoning- dashes or to your liking- paprika, black pepper, chili-flakes

4- 1 tbsp. salt

5- 1 tbsp. butter

6- 1 tbsp. olive oil

7- 2 garlic cloves finely chopped

8- 2 whole garlic cloves or more (as you desire 🙂

9- 1 small lime cut into quarters.

Recipe:

Soften the butter stove top- pour the warm soft butter into a bowl, add the chopped fresh herbs, the dry seasoning a pinch of salt and the chopped garlic. Mix it around.

Make sure your chicken is properly thawed out- I took it out of the freezer at least 8 hours before prep time .Place your clean, patted dry with a paper towel chicken, on the baking rack- with your fingers or with a small spoon, get the butter mixture under the skin of the chicken,into the cavity, try to get it all over the legs thighs etc, trying your best to not. break the skin.

In a small bowl, mix the 1 tbsp salt with the olive oil to create a thick-ish paste. Rub the paste all over the outside of the chicken- be sure to get into the crevices- the wings, legs and under the chicken as well.

Stuff the cavity with the garlic cloves and the lime wedges.

Now this is the crucial part- the baking times & temps.

*I actually prepped my chicken about 2 hours before I actually baked it- I prepped it, covered it with foil and left it in the chiller.

Okay, so you want to bake at 415 degrees for 30mins- this is when the skin gets crunchy-then lower the temp to 350 degrees and bake for another 30mins- however- at this time you can monitor the baking time- after 20 mins check see if its done- the juices should run clear- if/when its finished.

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I served with creamed potatoes and baked beans, steamed broccoli.

If you try it please let me know what you think about it- and any other tips you may have- always happy to hear!

with warm regards & Island love(4)

Get to Know Your Chickens

  • Broilers: Chickens 6 to 8 weeks old and weighing about 2 1/2 pounds
  • Fryers: Chickens 6 to 8 weeks old and weighing 2 1/2 to 3 1/2 pounds
  • Roasters: Chickens less than 8 months old and weighing 3 1/2 to 5 pounds
  • Stewing Chickens: Chickens (usually hens) over 10 months old and weighing 5 to 7 pounds
  • Capons: Castrated males that weigh 6 to 8 pounds
  • Cock/Rooster: Male chickens over 10 months old weighing 6 to 8 pounds

http://www.thekitchn.com/whats-the-difference-between-broiler-fryer-roaster-and-other-types-of-chickens-ingredient-intelligence-47323

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