Today, a recipe for a main course: soft and juicy baked chicken!

On Sundays, mom often makes roast chicken and, even though it seems very simple to prepare, mine never turns out as good as hers. Surely it also depends on the fact that she is lucky enough to live in the countryside and have chickens raised by friends, while I, in the city, get those from the butcher, which I assure you taste completely different. However, with this recipe, I must say that I got very close to mom’s Sunday chicken.

With a few small adjustments during cooking, I managed to bring to the table a truly soft and juicy meat dish. The meat falls off the bone just by touching it, a real delight.

You can prepare baked chicken for a lunch with friends, following it with a tasty dish of gnocchi without potatoes and, to conclude, a fantastic coffee tiramisu. Your guests will be thrilled.

Now let’s see together, step by step, how to make this recipe.

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Ingredients

2.6 lbs chicken (whole)
1/2 onion
2 sprigs rosemary (small)
1 small bunch parsley (small)
0.7 oz olive oil
as needed fine salt

Tools

Here are the links to some tools used to make the recipe

1 Cutting Board
1 Knife
1 Small Bowl
1 Brush
1 Baking Tray

Let’s Start!

Take our whole chicken and make sure no feathers or anything else has been left behind, check inside as well. Salt the chicken inside and out then peel the onion and insert half of it into the chicken along with a sprig of rosemary. Place the chicken on a baking tray lined with parchment paper.
Bake at 428 degrees Fahrenheit and start cooking our chicken.
While the chicken is cooking, prepare the basting. Take a small washed and dried bunch of parsley, then strip the needles from a small washed and dried sprig of rosemary, place them on a cutting board, and chop them finely with a knife. Then, put them in a small bowl with the olive oil.
After about half an hour of cooking the chicken, remove the tray from the oven, being careful not to burn yourself, and turn the chicken over, then baste it with a little parsley and rosemary oil. Return it to the oven and continue cooking. After half an hour, repeat the step: remove the chicken, turn it over and baste with the oil.
When there are about ten minutes left before the end of cooking, raise the oven temperature to 482 degrees Fahrenheit to finish making the skin of our chicken crispy.
Serve hot with a side of potatoes or salad, or whatever you prefer, but first take a photo, post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know which side you chose for your soft and juicy baked chicken.