John Myers
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Baked Chicken Out of Oven
The perfect baked chicken out of oven recipe with a picture and simple step-by-step instructions.
My poultry seasoning mix
- 1 tbsp Rose paprika powder
- 1 tsp Rosemary powder, own production
- 1 tsp Ginger powder, own production
- 0,5 tsp Chili powder, own production
for the chicken
- 1 Ready-To-Cook roast chicken, approx. 1.2 kg
- 2 tbsp Poultry seasoning mix, own production
- 1 tbsp Fondor
- 1 tbsp Oil (I use canola or sunflower oil)
- “That’s how we love chickens. The meat is wonderfully tender and not dry at all, and yet it has a crispy skin.”
- For the poultry seasoning mix, mix the individual spices together well and store in a glass. I actually use it for all poultry, including fillet pieces.
- For the fried chicken, mix the poultry seasoning and fondor with the oil to make a paste that is not too liquid.
- Cut the chicken in half with poultry shears and a sharp knife and brush on all sides with the oil / spice mixture. Don’t forget the skin folds and under the wings.
- Place the brushed chicken pieces on a wire rack (I take a french fries rack and put that on a baking sheet lined with baking paper) and put in the cold oven, middle rack.
- Bake slowly at 140 ° C for approx. 90-100 minutes.
- Note: It is important to put the chicken in the cold oven and only then heat it up. Due to the rising heat, the spices are better absorbed into the meat and develop a completely different aroma. The tip was given to me by a friend who runs one of the most famous chicken restaurants in the region.
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