Chicken in mayonnaise with garlic in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake chicken in mayonnaise with garlic? Prepare all the necessary ingredients. I chose a small chicken weighing 1.5 kg. The cooking time will depend on the weight of the bird. The bigger the carcass, the longer it will bake. I recommend choosing a chilled carcass, not a frozen one: there is less water in it. I always cut off the tail and excess fat. The amount of garlic and seasonings can be adjusted to your liking.

2. Step 2:

   

   Mix mayonnaise with finely grated garlic.

3. Step 3:

   

   Dry the carcass with paper towels. Season with salt, pepper and rub the suneli hops inside and out. Then lubricate the chicken with mayonnaise mixture, not forgetting about the places under the wings. Covering the chicken with cling film, I left it to marinate in the refrigerator overnight. But if you don't have that much time, a couple of hours will be enough.

5. Step 4:

   

   Place the chicken on the back on a baking sheet covered with a non-stick sheet or greased with a drop of sunflower oil. Remove the garlic from the top of the carcass, otherwise it will burn. Also, to avoid burning, fix the wings in the carcass with wooden skewers. Tie the legs crosswise with an ordinary white tailor's thread.

6. Step 5:

   

   Bake the chicken in a preheated 180 °C oven for an hour. In the process of cooking, pour the chicken with the released juice. So the chicken skin will turn out to be as appetizing as possible and will crunch.

7. Step 6:

   

   Check the readiness of the chicken by piercing the breast in its thickest part with a wooden skewer. If the clear juice comes out, the chicken is ready. If pink, bake again. Before serving, remove the skewers from the carcass and remove the threads. Chicken baked in mayonnaise is exceptionally good when hot.