Chicken in mayonnaise with garlic in the oven

8 servings
3 hours

How to bake chicken in mayonnaise with garlic in the oven? Prepare all the necessary ingredients. I chose a small chicken weighing 1. 5kg. The cooking time will depend on the weight of the bird. The bigger the carcass, the longer it will bake. I recommend choosing a cooled carcass, not a frozen one: it has less water. I always cut the tail and excess fat. The amount of garlic and seasoning can be adjusted to your liking.

Mix the mayonnaise with the garlic grated on a fine grater.

Dry the carcass with paper towels. Salt, pepper and grate the suneli hops outside and inside. Then brush the chicken with a mayonnaise mixture, not forgetting about the place under the wings. After covering the chicken with cling film, I left it to marinate in the refrigerator all night. But if you don't have that much time, a couple of hours will be enough.

Put the chicken on the back on a baking sheet lined with a non-stick sheet or greased with a drop of sunflower oil. Remove the garlic from the top of the carcass, otherwise it will burn. Also, to avoid burning, fix the wings in the carcass with wooden skewers. Tie the legs crosswise with a regular white tailor thread.

Bake the chicken in the oven preheated to 180 ⁰S for an hour. During cooking, water the chicken with the stand-out juice. So the chicken skin will turn out to be as appetizing as possible and will crisp.

Check the readiness of the chicken by piercing the breast in the thickest part of it with a wooden skewer. If clear juice comes out, the chicken is ready. If pink, bake more. Remove the skewers from the carcass and remove the threads before feeding. Baked in mayonnaise, chicken is extremely good in hot form.