Juicy chicken stuffed with aromatic oil

Juicy chicken stuffed with aromatic oil


  1. 1 piece chicken
  2. Butter 70 gr
  3. Salt to taste (for my taste 1.5 tsp for a whole chicken weighing 2 kg)
  4. Black pepper 0.5 tsp
  5. Parsley 1 small bunch
  6. Garlic 3-4 cloves
  7. Lemon zest 1 tsp
  8. Lemon juice 1 tbsp
  9. Vegetable oil 1 tbsp
  10. Corn 2 pcs.
  11. Small tomatoes 4 pcs.
  12. Bulgarian pepper 2 pcs.
  13. Cauliflower 400 gr.
  14. Carrots 2 pcs.
  • Main Ingredients Chicken


knife, oven, baking dish


1. Wash the chicken well, dry it with paper towels. Now, with a knife or kitchen scissors, we cut out the ridge. Salt the chicken inside, pepper to taste. 2. Rub the zest of the lemon, squeeze the juice out of it. Grind the garlic in any convenient way. Finely chop the parsley. 3. Mix salt, garlic, butter, vegetable oil, lemon zest, lemon juice, parsley, add black pepper. 4. Turn the chicken upside down. Carefully move the peel (please see the video). And "stuff" with the mixture obtained the pocket between the chicken meat and the skin (please see the video). We leave some of the aromatic oil for vegetables. 5. Put the chicken in a mold and bake in the oven at a temperature of 220 degrees 45 minutes. 6. Cut vegetables into large slices. Salt, pepper, grease with a fragrant mixture. I baked vegetables separately from the chicken so that their moisture does not prevent the formation of a crisp in the chicken. 20 minutes before the chicken is ready, we start baking vegetables, in which case they are obtained al dente. If you want to be completely baked, put in the oven earlier.