How to cook a whole chicken quickly for dinner? This recipe will help you in this matter. Chicken baked in the oven will have a crispy crust, and in the middle it will be fragrant and juicy. And most importantly, you can quickly prepare a delicious dinner that your entire family will appreciate.
Subscribe to our pages to not miss new recipes
The preparation of this recipe takes place in several stages: first, we cook the chicken in a pressure cooker, in the second stage, we bake the chicken in the oven to give it a nice color and to form a crispy crust.
The ingredients for preparation are basic, and you can easily find them in the nearest supermarket. The only downside to this recipe is that you must have pre-prepared chicken broth. The rest of the ingredients, fresh garlic, thyme, rosemary and lemon juice, butter and a few dry spices (salt, pepper, onion, and garlic powder and paprika), are easily available at any time of the year.
Tips for cooking the best chicken:
- Cook chicken for 12 minutes per 1 kg. chicken and allow 15 minutes for a slow, natural pressure release with the slow cooker. The gradual release of pressure ensures that your chicken is fully cooked and rested for the juiciest meat. This also prevents foam from blowing out of the valve.
- Overcooking the bird will cause it to fall apart and make it difficult to transfer to the oven.
- Make sure your chicken is the right size for your tank. Pressure cooker for 8 liters, better suited for larger chickens.
- Use the rack for even cooking and for easy removal of the chicken from the slow cooker.
- Fry the chicken to get a crispy salty skin.
- Do not pour out the liquid – it makes the best gravy for the chicken.
- Save the carcass and bones for a quick chicken stock.
Professional tips for cooking whole chicken in oven
- Use a spoon to separate the skin over the chicken breast to create a pocket. Pour some sauce under the skin.
- Transfer the cooked chicken to the prepared baking sheet (cover with foil), salt, pepper, and add paprika for a better color. Cook in a preheated (up to 260 °C (500 °F)) oven for 4–5 minutes, or until the desired color is reached.
- Don’t throw away the leftover chicken, it can be used in many other recipes, such as the chicken bone broth recipe.
Baked whole chicken recipes
Subscribe to our social media pages to get recipes – Facebook, Telegram, Instagram or Twitter.
Baked whole chicken
How to bake a whole chicken quickly and so that it remains juicy and not dry? This recipe is the fastest way to cook fragrant, juicy chicken in the oven.
Ingredients
For cooking chicken
- Fresh chicken – 1.8 – 2 kg.
- Chicken broth – 1 cup (0.24 l) (not salted)
- Garlic – 4 cloves
- Sea salt – 2 tsp.
- Black pepper – 1/4 tsp.
- Onion (powder) – 1 tsp.
- Garlic (powder) – 1 tsp.
- Paprika – 1/2 tsp.
- Rosemary – 1 sprig
- Thyme – 1 sprig
- Butter – 8 tbsp. l.
- Lemon – 1/2 pc.
For the chicken gravy
- Butter – 3 tbsp. l.
- Flour – 3 tbsp. l.
Instructions
Pat the chicken dry inside and out with paper towels. Place the chicken breast side up.
In a small bowl, mix: black pepper, paprika, sea salt, onion, and garlic (powder), chopped rosemary and thyme. Squeeze 1 tablespoon of lemon juice and add a piece of melted butter (1 tablespoon). Mix until a homogeneous mass.
Place rack in inner pressure cooker and add 1 cup (0.24 l) of chicken stock. Add the chicken, breast side up. Stuff the chicken cavity with crushed garlic cloves and half a lemon.
Spread the sauce evenly over the top of the chicken.
Pressure-cook for 20 minutes, but do not forcefully release the pressure. Wait 10–15 minutes for it to settle down naturally, remove the chicken with a slotted spoon, allowing the excess juices to drain into the pan (reserve this liquid for the gravy).
Transfer to a foil-lined tray, season with salt, pepper, and paprika if desired for a bit of color, then roast at 260˚C (500˚F), (the oven should be pre-heated) for 5 minutes or until the skin is golden brown.
Let it rest in the oven for 15 minutes, and take it out to serve.
Meanwhile, prepare the gravy. Pour all the liquid from the pan into a bowl or measuring cup and skim off the excess fat from the top.
Strain the remaining liquid.
Set the multicooker to the “Sauté” function (or fry on high heat) and melt 3 tablespoons of butter.
Pour in 3 tablespoons of flour, whisking constantly for 1 minute until golden. Add the remaining liquid from the chicken and whisk until it boils and thickens, then remove from the heat.
Cut the chicken into pieces and pour the sauce over it.
Your dish is ready. Enjoy your meal!
Notes
Serve the chicken with crispy potatoes, rice, or a Greek salad, recipe links below.
Recommended Products
Nutrition Information
Serving Size
6 servingsAmount Per Serving Calories 459Total Fat 35gSaturated Fat 15gCholesterol 144mgSodium 892mgCarbohydrates 6gFiber 1gSugar 1gProtein 29g
Did you like this recipe? Please share it on social media or leave a comment on the site. If you want to try other chicken dishes, then the chicken curry recipe is just for you.