Country baked chicken

The easiest and fastest way to cook chicken is to bake it in a rustic oven according to our recipe. Chicken meat goes well with different spices, revealing their taste and aroma. Choose spicy khmeli-suneli and the chicken will acquire subtle notes of herbs: basil, coriander, saffron. If you like a spicy kick in your food, try adding cayenne pepper.

1. Calories
   190,6 kcal
2. Protein
   15,9 gram
3. Fat
   13,97 gram
4. Carbohydrates
   0,31 gram
5. ~ Time
   3 H 20 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Chicken

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   1 piece = 1500 g
2. Black pepper ground

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   1 tsp. = 5 g
3. Salt

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   0.5 tsp. = 3.5 g
4. Paprika

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   1 tsp. = 3 g
5. Hop-sunels

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   1 tsp. = 3 g
6. Bay leaf

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   3 pcs. = 3 g

Steps:

1. 
   Wash the chicken carcass thoroughly outside and inside before cooking. Wrap the thin parts of the bones on the legs with foil. This will prevent them from burning and will make your dish more appetizing. Remove the keels of the wings with a sharp knife or wrap them in foil.
2. 
   Mix spices and salt in a separate bowl. Mash the bay leaf with your hands and add to the rest of the spices. Rub the chicken thoroughly with the spice mixture, inside and out. Leave for 20 minutes. This will allow the spices to combine and more fully reveal their aroma and taste when roasting the meat.
3. 
   Preheat oven to 220℃. Place the chicken on a baking sheet large enough to allow you to turn the bird during cooking if necessary. Bake for about 180 minutes, basting occasionally with any fat that drips into the pan. You can check that the chicken is ready with a sharp thin knife - you can easily pierce the meat and the juice at the puncture site will be clear. It is important not to overcook the bird so that the meat remains juicy.
4. 
   Serve the baked chicken after cutting it into portions. For a side dish, you can prepare mashed potatoes and fresh vegetables to your liking.