Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the recipe for chicken gherkin in the oven with potatoes for the holiday table.
Gherkin chickens are small, young chickens, usually weighing between 500 and 800 g.For baking, it is better to choose a medium-sized chicken — about 500-650 g. It will be quite tender, but it will not turn into an empty carcass when baked. When choosing a gherkin chicken, pay attention to its skin. It should be light, pinkish, without spots or blue. This indicates the freshness of the meat.
For baking potatoes, it is best to choose reddish or yellow varieties that retain their shape well when cooked and do not fall apart. It is better to choose medium tubers. Choose potatoes that have a firm, dry texture that won't be too watery. If the potatoes are too watery, they may not cook properly and will lose their texture as they bake.
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Step 2
Rinse the chicken well under cold water. Using paper towels, gently dry inside and out. This is an important step because excess moisture will interfere with the crispiness of the crust during baking. Also, dried chicken will better absorb the marinade, which will make it more flavorful and juicy.
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Step 3
In order for the marinade to be homogeneous and soak the meat well, choose a deep plate or bowl in which it will be convenient to mix all the ingredients. This will allow you to control the consistency of the marinade and distribute it evenly throughout the chicken.
In this plate, add half the vegetable oil, teriyaki sauce, lemon juice, orange zest, paprika, salt (about 5 g) and a couple of pinches of ground black pepper.
Mix them well with a spoon until smooth. The marinade will be medium thick, with a rich aroma of spices and citrus fruits. This marinade is perfect for soaking gherkin chicken, leaving it tender and flavorful once baked.
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Step 4
Place the chicken in a suitable container or on a cutting board. Using a spoon, brush, or just your hands, apply the marinade to the chicken, distributing it evenly over the entire surface — both outside and inside.
Try to take your time so that every corner of the chicken is coated with the marinade. Don’t forget to coat the wings and legs — these parts should also be saturated with all the spices and aromas.
Once the marinade has completely covered the chicken, cover the dish with cling film or foil and refrigerate for at least 1 hour, preferably 3-4 hours or overnight.
The longer the chicken is marinated, the richer the flavor will be. This step is very important because marinating allows the meat to become softer and more flavorful, and the spices to develop better as they cook into the meat.
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Step 5
Rinse the potatoes thoroughly under cold water. Potatoes with their skins will have extra flavor and will produce a delicious crispy crust when baked. If the potatoes are young, their skin will be thin and will not interfere with cooking.
Cut the potatoes into pieces of approximately the same size so that they bake evenly.
If desired, potatoes can be peeled. If you prefer a softer texture, or if the skin is too rough, you can remove it with a knife or peeler. However, as I already mentioned, potatoes with skins will be more flavorful and will also add extra texture to the dish.
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Step 6
Peel the onion. Rinse with cold water and dry with a cloth.
I recommend using red onions for this dish as they have a more subtle flavor and sweetness than regular white onions and also add a pop of color and flavor to the dish.
However, if you don't have red onions, you can use regular white onions, as long as they are fresh and not too spicy. Cut the onion into large pieces. Add to potatoes.
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Step 7
Add the remaining vegetable oil, dried rosemary, dried garlic, salt (about 2 g) and a couple of pinches of black pepper to the potatoes and onions. Mix everything well.
Rosemary will give the potatoes a subtle, aromatic scent. It goes perfectly with potatoes and enhances the taste of the dish. Dried garlic can be replaced with fresh garlic to taste.
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Step 8
Choose a deep mold, 30 cm in diameter.
This shape will ensure that the potatoes and chicken bake evenly without allowing the food to stick together too much.
For convenience and ease of cleaning, cover the bottom and sides of the pan with a large sheet of foil. This will help prevent sticking and make cleanup easier after cooking. The foil will also retain heat, distributing it evenly throughout the pan.
Carefully place the prepared potatoes and onions into the mold, leveling them over the surface. Try not to pack it too tightly so that each piece of potato can bake evenly and get a golden crust.
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Step 9
Place the chicken in the center on the potato wedges, leaving a little space around it for hot air to circulate, which will ensure even baking of both potatoes and meat.
This is important so that the meat cooks evenly, and all the aromatic juices that will be released from the chicken can soak the potatoes, making them even more juicy and flavorful.
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Step 10
Carefully cover the pan with foil so that it fits snugly around the edges, but not too tightly. This will create a “steam bath” effect, so the chicken will cook in its own juices and remain juicy, and the potatoes will remain soft. The foil will also help trap all the flavors inside and ensure even heating.
Preheat the oven to 200°C and place the pan with the chicken and potatoes in it. Bake the dish for 30 minutes.
During this time, the foil will protect the chicken from drying out, and the potatoes will bake well and become soft.
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Step 11
After the first 30 minutes of baking, carefully remove the pan from the oven.
Be careful as there will be hot steam inside.
Unfold the foil. Bake the chicken and potatoes at the same temperature of 200°C for another 20-30 minutes, depending on how golden and crispy you want the crust to be.
If you want the crust on the chicken to be extra golden brown, you can gently brush the chicken with the resulting juices. This will give the meat extra shine and rich flavor.
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Step 12
Remove the pan from the oven and allow to cool slightly until the dish is safe to serve. Chicken gherkin in the oven with potatoes is ready for the festive table.
To check the readiness of the meat, you can pierce the thickest part of the chicken (for example, in the thigh) with a knife or fork; if the juice runs clear, then the chicken is ready. The potatoes should be soft and crispy, and the crust on the chicken should be golden and crispy.
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Step 13
I prepare this dish in advance. Possible in a couple of days. Once the chicken and potatoes are ready, let it cool completely at room temperature. This is important to avoid condensation and retention of excess moisture during packaging.
Carefully transfer the chicken and potatoes into a deep container with a lid for freezing along with the foil in which the dish was baked, without pouring out the resulting juice, which will help maintain the juiciness of the meat when reheated.
Wrap the meat tightly in foil to seal in all the flavors and juices, and securely seal the container with the lid. Place the container in the freezer, where the dish can be stored for up to 2-3 weeks.
Freezing will allow you to prepare this delicious dish for the holiday table in advance. A few hours before serving, transfer the container from the freezer to the refrigerator so that the dish gradually defrosts.
When the chicken and potatoes are defrosted, reheat it in the oven at a temperature of 180-200°C, about 20-30 minutes, until the chicken is completely heated and a golden crust forms again.
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Step 14
Chicken gherkin in the oven with potatoes is ready for the holiday table!
Using a spatula or tongs, carefully transfer to a large serving platter. For an extra festive touch, you can decorate the dish with herbs — fresh sprigs of rosemary, parsley or basil.
You can also add a few slices of lemon or orange for a bright contrast. Place the dish in the center of the table so everyone can enjoy this delicious treat. Bon appetit!
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