How to Properly Use Spices for Baking Chicken: Tricks from Experienced Chefs
It's hard to imagine oven-baked chicken that was prepared without the use of seasonings.
In addition to traditional salt and black pepper, this dish will be complemented by the following spices:
- ground red pepper;
- ground paprika;
- thyme;
- rosemary;
- garlic.
However, you should not simply mix all the listed spices and sprinkle the resulting mass on the bird. Instead, you should work with seasonings carefully.
So, garlic is used only to rub the skin.
Try not to leave pieces of garlic on the skin - instead, either put the pungent vegetable inside the carcass, or hide it under the skin all over the surface of the meat.
Since chicken contains two types of meat at once – white and red, thyme, which is only suitable for the first option, is used for the breast.
It should be tucked under the skin on this side, and rosemary is suitable for all other parts.
Why do culinary experts advise hiding spices under the skin? It's very simple - this way they won't burn, but will steam, soaking the meat and juice, and the chicken skin will turn out crispy and crispy.
