Oven-Baked Sour Cream Chicken

Juicy tender chicken that melts in your mouth. Sometimes you want something that is very tasty and hassle-free. This recipe is for just such an occasion! A whole chicken is a dish for a holiday table. It turns out to be unusually fragrant, rosy and soft. Minimum effort — maximum result!
cook time: 1h 20 min
Lucas Halstead
Oven-Baked Sour Cream Chicken

Nutrition Facts (per serving)

235
Calories
18g
Fat
1g
Carbs
17g
Protein

Ingredients (15 portions)

Basic:

Garlic 3 clove
Salt to taste
Pepper to taste
Sour cream 200 g
Chicken 1.8 kg

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients. You will need a whole chicken. How to choose it correctly? Inspect the carcass before purchasing. There should be no wounds or blood lumps on it, and the skin should not be sticky or slippery. Press the carcass with your finger; if the dent quickly returns to its previous position, then the meat is fresh; if it remains, it is a sign that the bird is old. A young hen will be pinkish in color with pale yellow fat.

Step 2

Step 2
Prepare the chicken. If necessary, gut it, cut off the tail (tail), as it can give off an unpleasant smell and taste. Wash and dry the chicken with paper towels. Salt and...

Step 3

Step 3
pepper on all sides.

Step 4

Step 4
Peel the garlic, pass it through a press or grate it on a fine grater.

Step 5

Step 5
Rub the chicken on all sides with salt, pepper and garlic. You can add other spices if you wish (for example, curry or ready-made chicken spices), but I like it this way. If you use ready-made spices, pay attention to whether there is salt in the composition. Keep this in mind so as not to over-salt the chicken.

Step 6

Step 6
Now coat the carcass well with sour cream (any fat content) on all sides. If time allows, place the chicken in the refrigerator to marinate in the sauce for 1-2 hours.

Step 7

Step 7
Secure the legs with a toothpick.

Step 8

Step 8
Place the chicken in a sleeve or roasting bag. Tie the ends of the bag with thread or secure with special clips. Place in a heat-resistant form. You can bake without a bag, but in my opinion this makes the chicken more tender. Preheat (10-15 minutes before cooking) the oven to 180 degrees. Bake for approximately 1 hour. Remember that times and temperatures may vary depending on your oven.

Step 9

Step 9
Remove the chicken from the oven, cut the sleeve along the seam, pour the juices over the chicken and return it back to the oven for 10-15 minutes to brown on top.

Step 10

Step 10
Pierce the chicken carcass with a knife or toothpick; if the juice flows out clear, it’s ready. Remove the pan with the chicken from the oven. Let it cool slightly, then transfer to a suitable dish, remembering to remove the toothpick holding the legs together.

Step 11

Step 11
The chicken turns out incredibly juicy and flavorful. Any side dish will go with it. I have vegetables today. You can serve mashed potatoes or steamed rice. Bon appetit!

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