Oven-baked chicken

Usually, when I have a whole chicken in the fridge and I don't feel like complicating things, I choose this option. You don't need many ingredients or complicated steps. All you have to do is make sure the chicken is well cleaned, some basic spices, and butter. Meanwhile, you can prepare the side dish while the chicken is in the oven.

Quick Info

Total time: about 1 hour and 15 minutes
Preparation time: 15 minutes
Cooking time: up to 50 minutes
Servings: 4-5
Difficulty: easy
Recipe type: roasted chicken, main dish

Ingredients

- 1 whole chicken
- 200 g butter
- Salt
- Pepper
- Vegeta
- Dill

Preparation method

1. Wash the chicken well and cut it into suitable pieces – thighs, wings, breast. There's no need to insist on specific shapes, just make sure the pieces are suitable for serving.

2. Place all the chicken pieces in a bowl. Sprinkle salt, pepper, vegeta, and dill over them to taste. Mix so that all pieces are coated. Let the meat marinate for 15 minutes at room temperature.

3. Meanwhile, preheat the oven to 220°C.

4. Prepare a baking tray and place a sheet of parchment paper at the bottom. Cut the butter into small cubes and scatter them on the parchment paper, so they are underneath the chicken.

5. Arrange the chicken pieces on the butter as evenly as possible.

6. Put the tray in the preheated oven for about 50 minutes. Do not open the oven too often. Check towards the end if the pieces are browned and cooked through.

7. Remove the chicken from the oven when it is browned and tender. Serve immediately while hot.

Why I make this recipe often

I like that it's quick, doesn't require constant attention, and turns out consistently every time. You need few ingredients and don't dirty many dishes. It can easily be adapted to another side dish after you're done with the chicken.

Tips and variations

Tips

- Don't let the chicken marinate for more than 15 minutes, as the vegeta and salt can dry out the surface.
- If you're using a larger chicken, cut the pieces smaller to ensure they all cook at the same time.
- Use butter at cold temperature, not melted, for more even distribution in the tray.

Substitutions

- Vegeta can be replaced with any other spice mix you prefer, but don't exclude salt and pepper completely.
- If you don't have dill, you can skip it, but the chicken will have a different flavor.
- Butter can be replaced with margarine or, if necessary, a little oil, but the texture will be different.

Variations

- If you want to change the flavor a bit, you can add other herbs, but without complicating the recipe too much.
- You can use only thighs or breasts; it’s not necessary to have a whole chicken.
- Dill can be omitted if you don't like it.

Serving ideas

- Most often, I serve the chicken with mashed potatoes or fries, plus a green salad. It’s a classic and balanced option for lunch or dinner.
- It also goes well with plain rice or steamed vegetables if you want something lighter.

Frequently asked questions

1. Can I cook the chicken without parchment paper? Yes, but the butter will stick more to the tray, and some pieces of meat may burn on the bottom.

2. Do I need to turn the chicken pieces during baking? It’s not strictly necessary, but if you want even browning on both sides, you can turn them halfway through.

3. Can I use pre-cut chicken from the store? Yes, that’s not a problem. Just make sure to adjust the cooking time based on the thickness of the pieces.

4. What do I do if the chicken isn’t browned after 50 minutes? You can leave it for another 10 minutes in the oven or turn on the grill for a few minutes, but don't leave it unattended.

Nutritional values

Estimate for one serving (out of 5):

- Calories: approximately 500-600 kcal (depending on how much butter remains on the meat)
- Protein: 30-35 g
- Fat: 35-40 g
- Carbohydrates: 1-2 g (from vegeta and spices)
These values are approximate and can vary based on the size of the chicken and the amount of butter actually consumed.

Storage and reheating

Leftover chicken can be stored in the fridge in a sealed container for up to 2 days. When reheating in the oven or microwave, the meat may become a bit drier, but if you put a little sauce from the tray over it, it remains acceptable. I do not recommend freezing.

 Ingredients: a whole chicken, 200 g butter, seasoning, salt, pepper, dill

 Tags:  oven chicken