Wednesday, 17 November 2010


Danish Oven-baked Chicken/Ovnstegt kylling/丹麦烤鸡[Dān mài kǎo jī]

From my in-laws Hans’ and Birgitte’s recipe

Preparation & Cooking: 1 hour 10 minutes

- 1 whole chicken
- 1-2 cloves garlic pressed
- 1 tsp olive oil
- Herbs de provence
- Salt and pepper

1. Pre-heat oven to 170° C.

2. Spread a thin layer of olive oil on the oven-proof dish.

3. Spread pressed garlic onto the dish.

4. Spread salt and pepper.

5. Place chicken on the oven-proof dish and rub garlic on it.

6. Sprinkle some salt and pepper on the chicken.

7. Sprinkle herb de provences on top.

8. Bake in the oven at 170° C for 1.5 hours.

Additional Information:
Florian and I used to be very bad at cooking, and we dreaded inviting guests home or when it is pot-luck in church. This is the first dish I learned to make in Denmark from my in-laws. Looking at the recipe notes that I took down brought back a lot of memories.
As a rule, slow bake chicken in the oven yields the best results - tender and juicy chicken. You can also bake the chicken at 150° C for 2 hours, but baking it at 170° C for 1.5 hour is good enough.


  1. Hi. I know it's your mom-in-law's recipe and it is somewhat sacred. But if you want it to be even more moist, do wash a lemin, prick deep all over with a fork and stuff it into the chicken's cavity and roast the chicken with the lemon in it.

    If you have a chance to try, do let me know if there is a difference.


  2. Hey, sorry I didn't see this message earlier :p No peel..just poke deep holes so the juice comes out like steam within the chicken and permeates the chicken with its aroma and moisture as the roasting process go....


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