Jamie Oliver’s Perfect Fried Chicken – A Detailed Recipe cooking.
Try cooking the whole chicken in the oven with a recipe from Jamie Oliver – and you are guaranteed to get the perfect chicken with juicy meat and crispy skin.
Nutritional Information per Serving: (4 total) Calories 553, total fat 36.7 g., Saturated fat g., Proteins 43 g., Carbohydrates 10 g., Fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 25 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (1.6 kg.) Whole chicken
- 2 medium onions
- 2 carrots
- 2 stalks of celery
- 1 head garlic
- Olive oil
- 1 lemon
- 1 bunch of mixed fresh herbs such as thyme, rosemary and Bay leaf
Recipes with similar ingredients: chicken, carrots, celery, bay leaf, thyme, rosemary, lemon
Recipe preparation:
- Remove the chicken from the refrigerator in 30 minutes. before cooking it should become room temperature.
- Preheat the oven to 240 ° C. Wash thoroughly and coarse chop vegetables – they do not need to be peeled. Disassemble the head of garlic on cloves without cleaning them. Put all the vegetables, garlic and herbs in the middle of a large frying pan and drizzle with oil.
- Butter the chicken and season well with sea salt and black pepper, then grate the whole bird. Put the chicken on vegetables.
- Gently pierce the lemon over the entire surface using the tip sharp knife (if you have a microwave, you can warm the lemon for 40 sec.). Put the lemon inside the chicken with a bunch of herbs, tie your legs. Place the pan in the oven, then reduce the temperature to 200 ° C and cook for 1 h. 20 min.
- If you make fried potatoes and vegetables, it’s time put them on – cook them in the oven for the last 45 minutes. cooking chicken. In the middle of cooking you can add some water in a baking sheet so that the dish does not burn.
- When the chicken is cooked, remove the pan from the oven and put the chicken on the board to allow to cool for 15 minutes. or more. Cover it with foil and a towel and let it lie down, while you make the sauce.
Chopping Chicken
Remove the twine and cut the wings (cut over the joints and add in a sauce with baked vegetables, for flavor). Gently cut between the thigh and the breast. Cut through the joint and separate the legs.
- Then cut each leg between the thigh and lower leg, you have get 4 servings of dark meat. Put it on a serving dish. You should now have free space to cut the rest of the chicken. Slice the knife along the breast and cut one side, then the other.
- Using your fingers, separate the remaining meat from the breast turn the chicken over and separate the remaining meat from the back. You there will be a chicken skeleton and a dish full of wonderful chicken meat, which can be served with gravy and delicious baked vegetables.
