What side dishes can you serve with oven-roasted chicken?

Oven-roasted chicken can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, salad, or rice.

Can you prepare and store chicken in the oven in advance?

Yes, you can prepare chicken in the oven in advance and store it in the refrigerator. Keep it in a covered container or dish and reheat it before serving.

How long should the chicken cook in the oven?

The chicken must cook in the oven for 60 minutes at 185°C.

Why should a whole chicken rest after baking?

Remove the chicken from the oven and let it rest for 10 minutes under a piece of aluminum foil. This is crucial! It allows the meat juices to redistribute nicely throughout the chicken. If you carve the chicken immediately, all the juices will run out and the meat will become dry.

Chicken in the oven

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Eenvoudig

Baked chicken from the oven is truly the ultimate Sunday meal. But I'm not just putting any whole chicken in the oven, am I? I'm stuffing this beautiful farm chicken with... hay! Yes, you read that right. That gives the meat a delicious, subtle smoked flavor. Just tie it up, baste it with good butter, and off it goes, ready to bake. Preparing a whole chicken in the oven has never been so easy and delicious. And it pairs perfectly with a fresh tomato salad or delicious tabouleh with grilled zucchini.

Baked chicken from the oven is truly the ultimate Sunday meal. But I'm not just putting any whole chicken in the oven, am I? I'm stuffing this beautiful farm chicken with... hay! Yes, you read ...

Ingredients

What do you need?

Quantity: 1 chicken

1 free-range farm chicken at room temperature
pepper
salt
hay

Preparation method

How do you make this?

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Stand the chicken upright in a dish. Sprinkle salt and pepper into the opening of the chicken. Then fill the chicken with the hay. The hay gives a delicious and soft smoky flavor. Tie up the chicken.

Lay the chicken on its back. Tighten the string around the tail and then make a cross over the legs. Turn the chicken over and form another cross around the wings. Then lay the chicken back on its back. Return with the string to the legs and close the chicken. Tie a knot and cut off the excess string.

Place the chicken in a baking dish and rub it with butter. Sprinkle with salt and pepper. The chicken is now ready to go in the oven for 60 minutes at 185°C. Baste the chicken occasionally with the juices. To ensure the chicken is cooked, poke between the breast meat and thigh with a meat fork, lift and tilt; if the juices that run out are clear, then it is done.

Let the chicken rest for 10 minutes under aluminum foil.

Then the chicken can be carved. First, remove the thighs. Also make an incision at the knee joint. Afterwards, you can poke into the carcass again and cut alongside the breastbone to remove the fillets with the wing. Lay the chicken back on its back and take out the Napoleon oysters that lie as small round fillets on the carcass. You can present these nicely on the thighs in the dish.