Whole chicken baked in the oven with a crispy crust

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake a whole chicken with crust in the oven? Nothing could be simpler. First, prepare the necessary ingredients. The basis is vegetable oil, honey and spices. Honey needs to be liquid, not sugared. If the honey is candied, first melt it in a water bath or in the microwave and cool. The more fragrant the honey, the tastier the crust on the bird will be. I used buckwheat honey, but any other honey will do.

2. STEP 2

   

   In a bowl, combine vegetable oil, liquid honey, paprika, curry, dry garlic, ground pepper and salt. Instead of paprika, garlic powder and curry, you can use a prepared chicken spice mix. However, such mixtures often already contain salt and pepper; take this into account so as not to over-salt or over-pepper the dish.

3. STEP 3

   

   Mix everything thoroughly until smooth. This marinade with honey will provide the bird with a crispy crust and at the same time clog the pores in the skin, preventing excessive evaporation of moisture during baking. This way the bird will retain its juiciness.

4. STEP 4

   

   Wash the chicken inside and out and dry thoroughly with paper towels. If the chicken is not dried, the marinade mixture will drain from the skin and will not be retained.

5. STEP 5

   

   Coat the chicken with the honey-butter mixture on all sides and inside the carcass. Leave the bird to marinate at room temperature for 1 hour. If possible, it is better to leave it in the refrigerator overnight.

6. STEP 6

   

   Place the chicken on a baking sheet or baking dish, back side down, and tie the legs with kitchen string.

7. STEP 7

   

   Cover the tips of the wings with pieces of foil to prevent them from burning. Place the chicken in an oven preheated to 180°C and bake for about 1 hour until golden brown. Determine the exact time based on your oven! Periodically brush the bird with juice from the bottom of the pan.

8. STEP 8

   

   Place the finished chicken with a crispy crust on a plate, add baked potatoes, broccoli, red onions, herbs and serve. Bon appetit!

Comments on the recipe

Admin Rina

06.09.2023

4.6

Masha, thank you for the recipe for excellent chicken with a crispy crust! Yesterday we had a fragrant and delicious dinner. Since my culinary credo is “experiment!”, I couldn’t resist adding my own touch here. My version of the marinade included the usual curry, butter and honey, and improvisation - ground red and black pepper, Provençal herbs, which I really love for chicken meat. There was no garlic powder by default, so I added fresh garlic (by the way, unlike garlic powder, fresh garlic likes to burn while the chicken is baking - note to those who don’t know this yet). The carcass was kept in the marinade for 24 hours. Yes, a whole chicken can be aged for an hour. And it will be delicious. But many times I was convinced that the longer you keep the chicken in the marinade, the more enchanting the result: the most aromatic, the most tender, the most delicious! The list of epithets goes on, but better - try cooking!

Admin Rina

06.09.2023

4.8

Today we prepared chicken legs using the same recipe. I marinated it, just like the first time, for 24 hours. The taste and aroma of meat is always amazing! Maria, thanks again for the recipe. It becomes our family dish. The second photo is the moment of shooting (first steps in food photography)

Natalia M

06.09.2023

4.6

Excellent Chicken with a crispy crust baked in the oven completely! I really wanted baked chicken for dinner, the whole one. I marinated the bird for a day, all this time periodically turning the carcass on different sides. For the marinade I used everything according to the recipe, except for the curry. I ran out of this seasoning so I added some chicken mixture. I took the mixture of peppers from a grinder, so the spices are more aromatic. I really like adding vegetable oil; it coats the meat, which bakes evenly, forming a golden brown crust. Well, honey is a classic! Thanks to it, the marinade holds well on the chicken, and when baked, it produces a crispy, beautiful crust with a sweetish aftertaste. Before marinating, I made several deep punctures with a knife in the breast so that the sauce would better penetrate the thick layer of meat. My chicken weighed a little more than two kg, I baked it for 1.5 hours. The chicken turned out simply gorgeous! It is rosy, tender, and has a wonderful aroma! Thanks for the recipe! Highly recommend)

Fatima

06.09.2023

4.7

Thank you, very good recipe, beautiful color)