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Oven-baked chicken should combine two culinary characteristics. The first is the juiciness of the dish. Excessive hardness and dryness of the meat are undesirable phenomena. The second important condition for calling the chicken perfectly cooked is the presence of an appetizing golden crust. In this case, the dish is delicious and looks perfect.
Details
Many amateur cooks don't know how to achieve this result. Usually, housewives expect the dish to "self-deliver" the desired consistency and appearance.
However, in reality, raw meat must be prepared correctly. Special pre-treatment of the carcass will be the key to obtaining a delicious dish with a crispy crust.
What is the trick
Before placing the chicken in a baking dish and sending it to the oven, the meat should be placed in a marinade.
The latter should be a very simple liquid – salt water.
To prepare the solution, you need to use a certain amount of table salt. No more than 50 g of salt per liter of liquid.
The carcass should remain in the resulting water for about half an hour.
After the procedure is complete, the chicken should be wiped dry with a paper towel. Then you can start baking the dish.
The finished chicken will combine juiciness with a beautiful crust that is pleasantly crunchy.
