Oven-baked chicken with garlic

I have often made oven-roasted chicken with garlic, especially when I don't want to spend much time in the kitchen but still want to eat something substantial. I have noticed that the method with a paper bag and a little pork lard results in juicy chicken with evenly browned skin, without any hassle. The ingredients are simple, and the technique doesn't require any special skills, but the result is clearly superior to a chicken roasted without anything.

Quick Info

Total time: approximately 1 hour and 20 minutes
Preparation time: 15-20 minutes
Baking time: 60 minutes
Servings: 4-6, depending on the size of the chicken
Difficulty: easy
Recipe type: main, perfect for lunch or dinner, regardless of the season

Ingredients

1 whole chicken, about 2 kg
100 g butter
salt, to taste
ground pepper
dried thyme
100-150 g pork lard, homemade if you have it
1 head of garlic
1 teaspoon garlic powder
1 teaspoon hot paprika
1 paper bag (like a bread bag, without prints)

Preparation method

1. Clean the chicken of any remnants or impurities, trimming any feather remnants. Wash it well under cold running water. Dry it with paper towels, both outside and inside.

2. Place the softened butter (at room temperature) in a bowl. Beat with a spoon until it becomes fluffy.

3. Add to the butter: salt, ground pepper, dried thyme, garlic powder, and hot paprika. Mix very well until you obtain a homogeneous paste.

4. Rub the chicken all over with the butter and spice paste. Massage under the skin if you have patience, and spread the rest inside the cavity.

5. Place some of the fresh garlic (peeled cloves) inside the chicken, and scatter the rest over it or beside it, according to preference.

6. Take the paper bag, pour the pork lard into it, then insert the chicken that has been rubbed. If you think there's too much lard, use less, just enough to lightly grease the inside of the bag.

7. Close the bag tightly at the end to prevent steam from escaping, but without tying it shut. Place it in a baking dish.

8. Place in the preheated oven at 180-190°C. Bake for 60 minutes without opening the oven during this time.

9. At the end, if you want the skin to be crispier, gently tear the bag and leave the chicken in the oven for another 10 minutes, but this is not strictly necessary.

Why I make this recipe often

It's very practical when I have a whole chicken and want it to turn out tender without complicating things. The pork lard and the paper bag ensure juicy meat and flavorful skin. I don't even have to constantly monitor the oven.

Tips and variations

Tips

Use the freshest chicken possible, not too large, so it cooks well in 60 minutes.
Dry the chicken well before applying the butter, so the flavors adhere to the meat.
The paper bag should be clean, without ink or prints.

Substitutions

If you don't have lard, it can be made only with butter, but the taste won't be as rich.
Garlic powder can be omitted, but the flavor will be a bit more subtle.

Variations

You can replace thyme with rosemary or a mix of herbs, depending on taste.
For a spicier chicken, increase the amount of hot paprika or add some chopped chili.
Instead of a whole chicken, thighs or breasts can also work, but the baking time needs to be adjusted.

Serving ideas

It goes best with a fresh salad or grilled vegetables.
It can be served alongside plain rice, boiled potatoes, or mashed potatoes.
The leftover sauce in the bag can be poured over slices of bread or used as a base for a quick sauce.

Frequently asked questions

Can I use aluminum foil or a plastic bag instead of paper?
I do not recommend it. The paper bag allows some steam to evaporate and gives the chicken a unique texture. Plastic bags are not safe at high temperatures.

Do I need to turn the chicken during baking?
No, it is not necessary. In the paper bag and with the layer of fat, it cooks evenly without being turned.

How do I check if the chicken is done after 60 minutes?
Insert a knife into the thickest part of the thigh: if the juices run clear, not pink, the chicken is done. If not, leave it for another 10-15 minutes.

Can I make this recipe with frozen chicken?
Yes, but it must be completely thawed beforehand and well dried off.

What kind of garlic is better, green or dried?
For this recipe, dried garlic is used, a whole head. Green garlic does not have a strong enough flavor for oven-roasted chicken.

Nutritional values (estimate)

Per serving (out of 6 servings, just the chicken with spices, without side dishes):

Calories: approximately 400-450 kcal
Protein: 35-40 g
Fat: 25-30 g
Carbohydrates: under 2 g
It depends on how much skin and lard is actually consumed, but these are the average values for a chicken prepared this way. The paper bag does not add calories.

Storage and reheating

If there are leftovers, the meat can be stored in the refrigerator, in a covered container, for 2-3 days. It reheats best in the oven, covered with foil, or in a pan with a little water. The skin will not be as crispy, but the taste remains good. I do not recommend freezing after baking – the texture changes too much.

 Ingredients: 1 chicken approximately 2 kg, 100 g butter, salt, pepper, thyme, homemade lard, 1 head of garlic, garlic powder, hot paprika, 1 paper bag

 Tags:  baked chicken