How to Cook Marinated Chicken in the Oven


Chicken is such a versatile poultry. You can cook it whatever recipe you would want to think of and the best part is it is delicious and not rare to find in the grocery store.

One thing you could do the release the juiciness of the chicken and add more flavour to it is by marinating it. The clash of different flavours is great as it soak right through the chicken meat and when it’s cook; it even comes as flavourful as it is.

As to cooking technique, you can choose grilling but this can be a bit of hassle. One way to cook chicken with ease is to use the oven.

This is where you can seal in all the juices of the meat without wasting it. The juices will remain on the baking dish and can be best serve as sauce to some sort. Also, the cooking process is easy.

WHAT YOU’LL NEED

  • clove of garlic (minced)
  • 2 tbsp of olive oil
  • 1 whole dressed chicken
  • 1/3 cup of salad dressing (Italian)
  • 2 tbsps. red wine
  • meat thermometer

INSTRUCTIONS

  1. On a bowl combine the following: red wine, garlic, salad dressing plus olive oil. This mixture will be used as a marinade for the chicken.
  2. Make shallow cuts on the whole dressed chicken. Then, put the chicken on top of a baking dish.
  3. Pick up the bowl with the marinade. Get the chicken and dip it into the marinade. This should be done for the whole chicken. Cover the baking dish with the use of a plastic wrap.
  4. Place the baking dish with the chicken inside the fridge. The marinade will soak right into the chicken meat. Wait for at least 1 hour before you take it out from the fridge and get ready to be cooked.
  5. Get the chicken out of the fridge and drain the excess marinade.
  6. Preheat the oven for at least 425 degrees F. Place the dish that contains the whole dressed chicken at least 3 inches right on top heat. Let it cook for a couple of minutes.
  7. To check if the chicken is cooked as per preference, stick the meat thermometer into the chicken. The choice is yours whether you like it as rare, medium-rare or well-done.
  8. Carve the chicken into thick slices and serve to your guests.
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About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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