Chicken under the lid

Name: Chicken under the lid - Petronela L.
Ingredients: 1 chicken 50 g butter; but oil is also very good 3 cloves of garlic; crushed well (paste) 1 tablespoon of grated ginger (when I was a child; I didnt have ginger; but my culinary experiments continue to this day) 1 teaspoon honey salt; pepper; paprika; dried basil; rosemary; 2 bay leaves

Meat - Chicken under the lid by Petronela L. - Recipia

I have made this chicken several times, especially when I want something easy to prepare without spending too much time in the kitchen. The idea of cooking the chicken "on a lid" may seem strange if you haven't tried it, but it works really well. I've used the recipe with both butter and oil, and I've found that it doesn't make much of a difference – it turns out great either way. When it comes to browning, the steam in the pot really helps keep the meat from drying out. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: around 45 minutes Servings: 4 Difficulty: easy Recipe type: main dish, dinner or lunch Ingredients 1 whole chicken 50 g butter (or oil, as preferred) 3 cloves garlic, crushed 1 tablespoon fresh ginger, grated 1 teaspoon honey Salt Pepper Paprika Dried basil Rosemary 2 bay leaves Instructions 1. Clean the chicken thoroughly and remove anything you don't want to find on your plate – the tips of the wings, the tail, any leftover bits inside. 2. In a bowl, mix the butter (or oil) with the crushed garlic, grated ginger, honey, salt, pepper, paprika, basil, and rosemary. Blend everything until you have a paste. 3. Rub the chicken with the spice mixture, both inside and out. The paste should cover every part. 4. Place the bay leaves inside the chicken. 5. Take a pot and fill it halfway with water. Place the pot lid upside down, with the handle inside, so it forms a support like a tray. Set the chicken on this lid, not in the water. 6. Put everything in the oven at a moderate heat (preheated oven). Let the chicken cook for about 45 minutes, until it turns golden brown. 7. Every 10-15 minutes, open the oven door and spoon some of the sauce from the bottom of the lid over the chicken. This way, it won't dry out or burn on the surface. 8. When it's done, remove the chicken and let it rest for a few minutes before carving. Why I make this recipe often It's a quick option for oven-roasted chicken that doesn't dry out at all. You don’t have to watch it the whole time, and the texture remains tender inside and crispy outside. If I feel like having a simple lunch, I just put a chicken on the lid and take care of the side dish separately. Tips and Variations Tips - If you're using a larger chicken, you might need an extra 10-15 minutes in the oven. - For a more intense flavor, let the chicken marinate with the spices in the fridge for at least an hour before cooking. - Make sure the butter paste gets under the skin if you want a more flavorful crust. Substitutions - You can use only oil if you don’t have butter on hand. - Ginger can be omitted, but it adds a fresh touch; if you don’t have it, you can use a bit of grated lemon instead. - If you don’t have basil or rosemary, use any dried herbs you have. Variations - It also works well with smoked paprika – it slightly changes the flavor. - It works just as well with boneless chicken if you have a smaller tray, but the cooking time will be shorter. Serving Ideas - Mashed potatoes are a classic – I’ve used them the most. - Beet salad or any simple salad pairs well. - You can also serve it with plain rice or roasted vegetables, depending on what you have on hand. Frequently Asked Questions 1. Can I cook the chicken completely submerged in water, not just on the lid? No. The method here requires the chicken to sit on the lid placed upside down, not submerged in water. This way, the steam keeps the meat tender while browning the surface. 2. If I don’t have a suitable lid, can I use something else? The main point is to elevate the chicken above the water so that it’s exposed to the steam. A sturdy metal lid or a tray that fits over the pot could work, but I don’t recommend makeshift solutions that aren’t stable in the oven. 3. Can I use just basic seasonings? Sure. Salt, pepper, garlic, and paprika are enough if you don’t have the rest on hand. 4. Why do I put the bay leaves inside the chicken? The flavors penetrate better and don’t burn on the surface, especially during direct baking. 5. What should I do if it doesn’t brown enough? Let it cook a bit longer at the end or increase the temperature for the last 10 minutes. Be careful not to burn it. Nutritional Values Estimated per serving (out of four): approximately 350-400 kcal, 25-30 g protein, 25 g fat, 2-5 g carbohydrates (depending on how much honey and vegetables you serve). The amounts vary depending on the chicken and side dish. Honey and butter don’t significantly influence the final caloric value, considering the portion size. Storage and Reheating The chicken cooked this way keeps well in the fridge for 1-2 days in a covered container. You can reheat it in the oven, covered, to prevent it from drying out. I don’t recommend keeping it longer because the texture changes. If there are leftovers, it’s great for cold sandwiches or chopped in salads.

Preparation

Wash the chicken well, removing anything we wouldn't like to find on the plate, such as wing tips, skin, entrails, etc. Mix the butter/oil, garlic, ginger, honey, and the rest of the spices well, except for the bay leaves, and now rub the chicken with this paste both inside and out. The bay leaves are placed inside the chicken. Take a pot, fill it halfway with water, and place the lid upside down compared to how it would normally be used, with the handle inside the pot. Take the well-massaged chicken, as I mentioned above, and place it in the lid of the pot, like a tray. Put it in the preheated oven at a moderate heat until it's well cooked and nicely browned. Occasionally open the oven door and with a spoon take some of the resulting sauce and pour it over the chicken to prevent it from drying out or burning. The chicken will come out very tender inside due to the steam coming from the pot; it won't be dry at all, but the surface will be nicely browned and crispy. After about 45 minutes, the result is this. We served it alongside mashed potatoes and a beetroot salad.

Chicken under the lid

Preparation

Tags

Categories