Crispy-crusted chicken baked whole in the oven

6 servings
2 hours

How to bake crusted chicken in the oven whole? Nothing is easier. First, prepare the necessary ingredients. The basis is vegetable oil, honey and spices. Honey is needed liquid, uncharged. If the honey is sugared, melt it first in a water bath or microwave and cool. The more fragrant the honey, the tastier the crust on the bird will be. I have buckwheat honey, but any other will do.

In a bowl, combine vegetable oil, liquid honey, paprika, curry, dry garlic, ground pepper and salt. Instead of paprika, garlic powder and curry, you can use a ready-made chicken spice mix. However, often salt and pepper are already present in such mixtures, take this into account so as not to pepper or pepper the dish.

Mix everything thoroughly until homogeneous. This marinade with honey will provide the bird with a crisp crust and at the same time clogs the pores in the skin, preventing excessive evaporation of moisture when baking. So the bird will keep juicy.

Wash the chicken inside and out and dry it well with paper towels. If the chicken is not dried, then the marinade mixture will drain from the skin, not delay.

Coat the chicken with the honey-and-oil mixture on all sides and inside the carcass. Leave the bird to marinate at room temperature for 1 hour. If possible, then it is better to leave in the refrigerator for the night.

Place the chicken on a baking sheet or in a back-to-back baking dish and tie the legs together with a cooking thread.

Cover the tips of the wings with pieces of foil so that they do not burn. Put the chicken in the oven preheated to 180 ° C and bake for about an hour until 1 ruddy golden crust appears. Determine the exact time by your oven! Periodically grease the bird with juice from the bottom of the mold.

Transfer the finished chicken with a crisp crust to a dish, supplement with baked potatoes, broccoli, red onions, herbs and serve. Enjoy your meal!