|Chicken — 1 carcass|
|Salt — 2 pinches|
|Ground black pepper — 1 pinch|
|Vegetable oil — for greasing the mold|
|Honey — 2 tbsp . l .|
|Orange — 1 pc.|
|Lemon — 1 pc .|
|Provencal herbs — a whisper|
|Garlic — 1 tooth.|
|Chicken seasoning — pinch|
|Vegetables — any|
You can marinate the chicken in the evening, then it will be even more tender and fragrant.
How to cook Chicken baked whole under marinade
For a festive table, I advise you to cook chicken baked whole under marinade. Simple products, and guests will be delighted with the ruddy, delicious and tender chicken.
Rinse the chicken with cold water, dry it with a paper towel.
Prick with a fork or toothpick from all sides so that the marinade is well absorbed. Season the carcass with salt and pepper on all sides.
Peel the garlic, pass it through the press.
We prepare the marinade. Wash lemon and orange, wipe. Grate the zest from the orange.
Squeeze the juice from the citrus fruits into a container. Add honey, zest, herbs of Provence, garlic, chicken seasoning.
We put the chicken in a deep dish and pour the marinade over it, turn it over.
We leave the carcass to soak in the sauce for 2 hours, turning it over periodically.
Preheat the oven to 180 degrees.
Lubricate the mold with vegetable oil, spread the chicken, tying its legs, and pour the marinade. You can also bake your favorite vegetables with chicken. Cover with foil.
After 45 minutes, remove the foil, pour the marinade over the chicken and continue baking for another 45 minutes. So a crispy golden crust is formed on the chicken. Do not forget to pour the juice that is released during baking every 15 minutes (as often as possible).
Check the readiness of the chicken with a toothpick.
The whole chicken baked under the marinade is ready. Enjoy your meal!