Roasted Garlic Spice Can Chicken

Fragrant, tender and very appetizing chicken. The chicken in the jar turns out evenly browned and crispy on all sides. Garlic combined with spices gives the dish a wonderful aroma. You can cook this chicken both for a holiday and on a regular weekday.
cook time: 2h 10 min
Owen Truitt
Roasted Garlic Spice Can Chicken

Nutrition Facts (per serving)

257
Calories
20g
Fat
1g
Carbs
17g
Protein

Ingredients (4 portions)

Basic:

Garlic 4 clove
Salt (3 tsp) to taste
Ground black pepper 0.5 tsp
Bay leaf 2 pc
Dry spices 1 tsp
Peppercorns 4 pc
Mayonnaise 3 tbsp
Chicken 1.4 kg
Mustard powder 0.5 tsp

Recipe instructions

Step 1

Step 1
How to bake a whole chicken in the oven on a can? Prepare all ingredients. The taste of the dish depends greatly on what kind of chicken you choose. I usually bake chicken weighing less than 1.5 kg. It is advisable to buy chilled, since it is difficult to judge the freshness and quality of meat from a frozen carcass. The chicken should be light pink in color with a neutral odor. If you take poultry, it must be young (less than a year), otherwise it will not be suitable for roasting.

Step 2

Step 2
If the chicken is frozen, defrost the chicken in advance. Remove the packaging and place it in a container on the bottom shelf of the refrigerator the day before cooking. To marinate, take a bowl or pan that will accommodate it freely. The material from which it is made must not oxidize. Suitable for enamel, ceramic and glassware. I took a stainless steel bowl. Rinse the chicken under running water, remove the entrails and feathers, if any.

Step 3

Step 3
Peel the garlic. Wash it, dry it and grind it in a garlic press.

Step 4

Step 4
Wipe the carcass with a paper towel so that no moisture remains and it marinates better. Thoroughly rub the chicken inside and out with salt, garlic and spice mixture.

Step 5

Step 5
Brush the chicken inside and out with mayonnaise. Cover the dish in which the chicken will be marinated with cling film or a towel. Leave at room temperature for 15-20 minutes. The longer the chicken marinates, the tastier and juicier it will be. I often leave it overnight the night before cooking.

Step 6

Step 6
Place the chicken on the jar and then place it on a deep baking sheet. Any glass jar will do. The main thing is that before you put the chicken on it, check that the entire structure fits in the oven. I have a 450 ml jar. Fill the jar with warm water to 2/3 of the volume, add bay leaves and peppercorns to the water. Take a baking tray of such a size that it is larger than the surface under the chicken, so that the fat flows there during baking.

Step 7

Step 7
Fill it halfway with cold water. Place the chicken in a cold oven to bake so that the water heats evenly and the bottle does not burst. Turn the oven to 200 degrees. After half an hour, reduce to 180 and bake for 1.5 hours. During this time, pour water from the pan over the chicken to prevent it from drying out. If you see that it is baking unevenly, you can cover the darker parts with foil.

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