EASY LEMON AND HERB BAKED CHICKEN | CHICKEN RECIPE
How to bake easy lemon and herb baked chicken, a perfect chicken recipe for lunch or dinner.
1KG WHOLE CHICKEN
2 TSP GARLIC POWDER
1/2 TSP BLACK PEPPER
1/2 TSP WHITE PEPPER
1 1/2 TSP SALT
3/4 TSP SUGAR
1/2 TSP GINGER
1 1/2 TBSP FRESH ROSEMARY
1 TBSP FRESH BASIL
1/2 TBSP FRESH THYME
1/2 TSP ONION POWDER
2 MEDIUM WHOLE LEMON ZEST
1/2 OF A MEDIUM LEMON JUICE
-START BY REMOVING ROSEMARY, SAGE, BASIL AND THYME LEAVES FROM THE SPRIGS AND THEN FINELY CHOP THEM TOGETHER AFTER THAT KEEP THE HERBS ASIDE.
-ADD 2 TBSP OF OLIVE OIL TO 2 TBSP OF MELTED BUTTER IN A BOWL FOLLOWED BY GARLIC POWDER, BLACK PEPPER, WHITE PEPPER, SALT, SUGAR, GINGER POWDER, ONION POWDER, CHOPPED HERBS, GRATE 2 LEMONS, AND SQUEEZE 1/2 OF A MEDIUM LEMON, MIX WELL AND KEEP IT ASIDE.
-CUT THE CHICKEN ON THE BACK, PAT DRY IT, LOOSEN THE BONES BY BREAKING THE BREAST PART OF THE CHICKEN. PLACE IT ON THE GRILLING RACK WITH A TRAY UNDERNEATH, MARINATE ON ALL SIDES AND LEAVE SOME OF THE MARINADE FOR BASTING LATER, POUR 1 CUP WATER ON THE TRAY, BAKE IN A PREHEATED OVEN AT 190°C FOR 70 MINUTES WITH THE BREAST SIDE FACING UPWARDS , 20 MINUTES INTO COOKING TIME TAKE OUT THE CHICKEN FROM THE OVEN AND BASTE WITH SOME OF THE REMAINING MARINADE, PUT IT BACK IN THE OVEN AND BAKE FOR ANOTHER 20 MINUTES WITH THE BONY SIDE FACING UPWARDS, AFTER 20 MINUTES REMOVE FROM THE OVEN BASTE WITH THE REMAINING MARINADE , PUT IT BACK IN THE OVEN AND BAKE FOR 30 MINUTES. ONCE IT’S READY REMOVE FROM THE OVEN. SERVE WITH ANY OF THE FOLLOWING, FRIES OR A SALAD. ENJOY.
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