A very simple recipe for baked chicken in the classic style with vegetables and apples.
The sole purpose of preparing this recipe is to achieve juicy meat with a golden, lightly browned crust.
Whole chicken — 1 carcass
Lemon — 1 piece
Olive oil or vegetable oil — as needed
Ground black pepper — to taste
Salt — to taste
Onions — 2 pieces
Apple (e.g., Pippin or similar) — 2 apples
Potatoes — 2 pieces
Garlic — 8 cloves
Fresh rosemary — 8 sprigs
Fresh thyme — optional
White wine or broth — optional
Fresh parsley — optional
Preheat the oven to 180°C, with both upper and lower heating elements activated. Remove any feather remnants from the chicken, singeing if necessary.
Squeeze the juice from the lemon (strain if needed to remove seeds). Add two tablespoons of oil, a teaspoon of salt, and a teaspoon of black pepper to the lemon juice. Mix well. Thoroughly coat the chicken with this mixture, and don’t discard any remaining mixture; set it aside.
Wash and peel the potatoes, garlic, onions, and apples. Remove the cores from the apples and garlic. Slice the onions into thin strips, and cut the potatoes and apples into 1 cm thick slices or crescents.
Grease a large baking sheet with oil. Arrange the onions, potatoes, apples, and almost all of the garlic on the sheet. Season lightly and mix. In the center, create a bit of space for the vegetables and apples, then place the chicken on top. Inside the chicken, place the remaining minced garlic and a few sprigs of rosemary and/or thyme.
Pour a small amount of white wine, broth, or water, as well as the reserved marinade, over the dish. Bake for about 45–55 minutes, stirring the side dish occasionally to prevent it from burning. Towards the end, brown the chicken for a minute or two, using the grill function if available.
Serve with plenty of rosemary and/or fresh thyme.