Baked Chicken with a Crispy Crust
Description
The dish is prepared without unnecessary complications. One of the main secrets is marinating the chicken in brine. This allows the meat to absorb the necessary amount of salt and spices, and gain moisture—especially the breast—resulting in juicy meat inside and a crispy crust. Even when cooled, the chicken will remain tender and won't become dry. The dish is ready to be served.
Instructions
- 1
Step 1
1. Rinse the thyme sprigs and pat them dry. Peel the garlic. Take a mallet and gently crush the thyme, garlic, lemon zest, and salt to release their aromas. Place all these spices into a plastic bag and pour water over them.
- 2
Step 2
2. Wash the chicken and thoroughly pat it dry with paper towels. Tuck the wings underneath the body.
- 3
Step 3
3. Cut openings in the chicken skin on the lower right and lower left sides, where the chicken legs will be inserted.
- 4
Step 4
4. Insert the chicken legs into the opposite openings in the chicken.
- 5
Step 5
5. Place the chicken in a bag with the brine and remove as much air as possible. Let it marinate in the refrigerator for 3-4 hours.
- 6
Step 6
6. Remove the chicken from the brine and thoroughly pat dry, removing all moisture, herbs, and spices from the chicken surface. Place the chicken on a plate and refrigerate for 12–20 hours to allow the skin to become translucent.
- 7
Step 7
7. Salt and pepper the chicken, brush it with oil, and place it in a preheated oven at 190 degrees.
- 8
Step 8
8. Check the internal temperature with a thermometer. When the temperature in the thickest part of the thigh reaches 71 degrees, increase the oven temperature to 230 degrees and bake for another 5-10 minutes until a golden-brown crust forms.
- 9
Step 9
9. Serve the chicken whole to preserve its appetizing appearance.