From my in-laws' recipe
Preparation & Cooking: 1 hour 10 minutes
Ingredients:
- 1 whole chicken
- 1-2 cloves garlic pressed
- 1 tsp olive oil
- Herbs de provence
- Salt and pepper
Directions:
1. Pre-heat oven to 170° C.
2. Spread a thin layer of olive oil on the oven-proof dish.
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.
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Additional Information:
Daddy FECS 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.
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.
ReplyDeleteIf you have a chance to try, do let me know if there is a difference.
xoxoxoxo
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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