Chicken that melts in your mouth and crisps with a golden crust is not luck, but precise calculation.
Following simple rules guarantees results even for beginners.
Before baking, blot the carcass with a paper towel. Moisture on the surface prevents the crust from forming.
A marinade made from olive oil, paprika and garlic is rubbed under the skin to allow the flavour to penetrate deeper and keep the meat tender.
Salt is added an hour before cooking: it will have time to distribute, but will not draw out the juice.
Preheat the oven to 220°C. Bake the chicken at a high temperature for the first 20 minutes – this creates a dense crust that retains moisture.
Then reduce the heat to 180°C and cook until golden brown, periodically pouring the meat with its own juice.
To ensure even cooking, place the carcass breast-side down on the grill, and place a baking tray with water underneath.
Check readiness with a thermometer: the temperature in the thick part of the thigh should be 75°C.
If there is no device, pierce it with a knife: transparent juice without pink marks is the signal to serve.
Let the meat “rest” for 10 minutes under foil - the fibers will absorb the liquid, and the chicken will not be dry.
Sugar or honey in the marinade speeds up caramelization, and lemon juice softens the fibers. The delicate flavor is emphasized by sprigs of rosemary placed in the oven next to the baking sheet.
The main thing is not to overcook: even spices won’t save overdried meat. Following these steps will turn dinner into a culinary triumph.
