Roast chicken is the dish that makes a sensation every time… it is still necessary to master its cooking! How long does it take? At what temperature should I preheat my oven? We explain everything to you.
A must for Sunday meals, chicken is always popular! It must be said that it is the most consumed meat in France. From roasters to top chefs to supermarkets, everyone cherishes roast chicken. And when you prepare it yourself, it’s even better!
For the record, chicken arrived in French kitchens in the seventeenth century. Legend has it that at the time, King Henry IV crowned the chicken in the pot (this version of the pot-au-feu with poultry) “national dish”. Better, he orders that we share it every Sunday. Little by little, the chicken in the pot gives way to its heir, the roast chicken. If it is more tender than its elder, it is also super easy to prepare to delight large tables. Did this little history lesson whet your appetite? So here we go, here’s everything there is to know to make your roast chicken to perfection.
What temperature and cooking time for a chicken in the oven, in rotating heat?
First of all, choose a farm chicken, a guarantee of quality. Prepare it by seasoning it as you please, with laurel and garlic for example. Gather everything in a dish and pour a bottom of the water. We also advise you to water your chicken with a generous drizzle of olive oil, to prevent it from drying too much in the oven. Then bake in an oven preheated to 200 ° C in rotating heat. Grandma’s mnemonic means is to count an hour of cooking for a one-kilo chicken. Be sure to turn it over halfway through cooking, so that it cooks evenly, and take the opportunity to water it with a little cooking juice.
What to cook for chicken thighs in the oven?
If you only want to bake the chicken thighs in the oven, do exactly the same: gather them in a dish with your bouquet garnished and a little water, drizzle everything with olive oil, and bake between 40 and 50 minutes at 180 ° C.
How to make the skin of the chicken crispy?
What we love most about roast chicken is when the skin is crispy under the tooth! And for that, the youngest starred chef in France, Julia Sedefdjian, gave us a great trick: before baking the chicken, we grill it for about ten minutes in an oiled saucepan, drizzling with butter to lightly color it. Then we finish cooking in the oven. Result: to us the crispy chicken on the outside and soft on the inside!
Quick baked chicken recipe
Want to cook this family dish par excellence? Here is the best recipe for roast chicken with root vegetables, signed Laurent Mariotte (to be found on his website laurentmariotte.com):
Ingredients for 4 to 6 people
- 1 bourbonnais chicken of 1.8 kg (emptied, restrained with neck, heart, gizzard and liver inside)
- 4 parsnips
- 4 large carrots (2 oranges and 2 yolks)
- 1 beautiful branch of fresh rosemary
- 1 tablespoon of coarse grey salt
- 2 teaspoons crushed black pepper
- 2 crushed garlic cloves
- 5 cl olive oil
- 10 cl dry white wine
- 50 g butter
Preparation
- Prepare the seasoning of poultry by mixing rosemary, crushed garlic cloves, salt, pepper and olive oil. Massage the chicken entirely with this preparation and leave it waiting in a baking dish, at room temperature, while the vegetables are prepared.
- Peel, wash and cut all vegetables in half lengthwise. Season them lightly with the rest of the previous mixture. Arrange them around the poultry, add the white wine and butter in pieces.
- Bake the dish in a cold oven. Set the temperature to 180 ° C and count 1h30 of cooking time. When the chicken begins to turn red, turn it on all sides, every 10 minutes. As soon as it is well browned, it is cooked! Present it whole, before cutting it into pieces.
Don’t miss interesting posts on Famousbio
