Baked chicken is a well-known dish that most people like, especially in winter. There are many recipes for baked chicken, but in general, this dish shows your awesome cooking skills through its lovely brown glaze and delicious taste. Baked chicken is made with any kind of chicken, any size and no specific cut is required. You can use boneless breasts/thighs, quarters or a whole chicken. The secret is always in the marinade and the way of baking, to give a delicious taste without burning the chicken.
Preparing a good marinade:
First of all, baking a whole chicken or chicken quarters would require some time to marinate the flesh. Hence, you should focus on using fresh herbs and smelly spices. Thyme springs, basil, freshly ground “pepper, cardamom, bay leaves, ginger root, clove, rosemary, and juniper berries. Once you’re done with this smelly mix, think of tenderizing the flesh. You have some choices, which depend totally on how you like the taste. You can use grated onions, vinegar, or lemon juice. In my opinion, grated onions are better used with a slight amount of white vinegar. The flesh will absorb the onion juices while it is being tenderized by the effect of vinegar. I don’t recommend lemon juice in general as it is not healthy once exposed to the heat.
Baking the chicken:
After you have marinated the chicken for at least 2 hours, prepare a baking pan by spreading some small-cut vegetables or thinly chopped onions. If your marinade didn’t contain olive oil, melt some butter and spread it on top of the chicken just before baking in the oven. For a tender chicken flesh, cover the chicken with aluminum sheet for nearly an hour, or until no juice are left in the pan, then remove the foil and bake until the chicken takes light brown color.