Baked chicken on the new 2016!

Baked chicken on the new 2016!

Ingredients:
Chicken - 1 pc.
Thyme - 10 branches
Butter - 50 g
Potatoes - 500 g
Lemon - 2 pcs.
Salt pepper

1. Prepare the ingredients

2. Peel the potatoes and cut into large pieces. Grease a large ceramic form (in which these dishes are uniformly) butter, put the potatoes. Tear off the leaves with sprigs of thyme, putting them into a small cup. Sprinkle potato leaves and sprigs of thyme, salt and pepper.

3. Grate the zest of one lemon and mix with the thyme leaves.

4. A second lay inside the chicken, because of this, it would be better to keep the shape and be satisfied tsirtusovymi flavors.

5. Tie the chicken legs cord. It would not let her get out of shape. Carefully separate (not cut) the skin with breast pockets and, starting with a mixture of peel and thyme leaves. Can you add something from yourself (pepper and other dry and fresh herbs).

6. Good chicken wipe with a paper towel. For crisp and golden brown it is very important.

7. Generously rub the chicken soft butter like suntan lotion grease, and on top sprinkle with zest, thyme, salt and pepper.

8. Place the chicken on a bed of potatoes. Note that the part of the chicken, which will be in the form, browned less (because the bumpers prevent heat warming the chicken). So if you want a very zazharistuyu chicken, choose the form of lower sides. Or even baking.

We send our tsypu solarium 205 degrees, waiting for a little more than an hour.

9. Check the readiness simple - Pierce the chicken with a knife or fork, if the juice comes out clear - it's ready. If you have a pipe probe - the temperature of the chicken should be 75-80 degrees. If in doubt, it is better to overexpose a little chicken, dry it will not be because the outer crust has not let moisture.

Chicken is preparing fast and easy, while the leaves are very tender with a crispy and golden brown, one species is already causing appetite. Throw in baked potatoes and spicy scent of thyme with citrus notes of lemon or lime.

Despite the simplicity of the recipe and a minimum of spices and herbs, we get a real masterpiece. Soft butter to brown chicken well, and formed a crust holds all the moisture inside, so the meat will be too dry. Thyme and peel the perfect combination - sweet and sour flavors are friendly neutral chicken. Potatoes soaked with her juice and becomes a beautiful garnish.

Little secret. To crust was more expressive and crisp, it is possible to pour the juice that flows down to the potatoes (chicken juice burns the skin and get the same desired effect). But I did otherwise. He took a hard brush, gaining her soft butter and smeared the chicken in the oven. He did this three times, every 20-25 minutes.

And what I like chicken - cook like one dish, but everyone gets a different - someone loves a juicy drumstick and thigh, someone crazy wings (which are just too loud crackle golden crust), and still others are happy to breast and her white meat.

Bon Appetit!