How long to bake a 1.2 kg chicken?

About 60–70 minutes at 180°C (350°F). Aim for an internal thigh temperature of 75°C (165°F) and clear juices.

Should I cover the chicken with foil?

If the skin browns too fast, cover loosely with foil for the last 15–20 minutes. No need to cover at the start.

Can I bake it without mayonnaise?

Yes, use olive oil or melted butter – they also give juiciness and a golden crust.

How to check if it's fully cooked?

Pierce the thickest part of the thigh – the juices should run clear, not pink. The internal temperature should be at least 75°C (165°F).

Oven-Baked Chicken

Name: Oven-Baked Chicken
Total time: 60 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken — 1200 g; Salt — 3 g; Spice — 3 g; Mayonnaise — 40 g

75min

1246g

Nutrition per 100g

307

This dish is a classic of home cooking that always delights with its flavor and aroma. A whole chicken roasted to golden perfection with crispy skin and tender meat will be the star of any table. Minimal effort delivers succulent, aromatic meat that everyone will love!

LunchMeatBaked

WHAT YOU WILL NEED

From ingredients

4 products

Base

Spices & Marinade

SIMPLE PROCESS

Step by step recipe

The secret is proper chicken prep. Choose a chilled medium-fat bird, wash thoroughly, and pat dry with paper towels – this ensures a crispy skin. Marinate with salt, your favourite spices, and mayonnaise for at least 30 minutes, but 2–3 hours is even better. Roast at 180°C (350°F) until golden, basting occasionally with pan juices. Check doneness by piercing the thigh – juices should run clear.

Step 1

Prep the chicken

Thoroughly rinse the chicken (1.2 kg / 2.6 lb) under cold water, remove any remaining feathers and excess fat. Pat dry with paper towels.

Step 2

Season and marinate

Mix salt (3 g / ½ tsp), spices (3 g / ½ tsp), and mayonnaise (40 g / 2.5 tbsp). Rub this mixture all over the chicken, inside and out. Let it marinate at room temperature for 30 minutes, or in the fridge for 2–3 hours.

Step 3

Preheat the oven

Set the oven to 180°C (350°F) so it's fully hot by the time you're ready to bake.

Step 4

Place on a baking sheet

Put the chicken breast-side up on a baking sheet lined with parchment paper or lightly oiled. Add chopped vegetables around it if desired.

Step 5

Roast until done

Roast for about 60 minutes. Every 20 minutes, baste the chicken with pan juices. If the skin browns too quickly, cover with foil.

Step 6

Rest and serve

Remove from the oven, cover loosely with foil, and let rest for 10–15 minutes to redistribute the juices. Then carve and serve.

CHEF'S TIP

Choose chilled chicken

Fresh chilled chicken yields juicier meat than frozen. If using frozen, thaw it slowly in the fridge overnight.

Pat the skin dry

Dry the chicken thoroughly with paper towels – this helps the marinade absorb and gives a crispy crust.

Don't overcook

Bake at 180°C (350°F) for about 1 hour (40–50 minutes per kg). If the skin browns too quickly, cover with foil.

Baste with juices

Every 15–20 minutes, spoon pan juices over the chicken – it keeps the meat moist and adds flavour.

SUBSTITUTIONS

Add your taste

Mayonnaise → sour cream or olive oil For a lighter version, use sour cream (20%) or olive oil mixed with spices – it lowers calories while keeping moisture.
Spices to your taste Use any blend you like – paprika, garlic powder, thyme, rosemary, or a ready-made poultry seasoning.
Chicken → turkey or duck Turkey needs about 2 hours, duck 1.5–2 hours – pierce duck skin to release fat.
Add vegetables for a side Place chopped potatoes, carrots, and onions around the chicken – they roast together and make a perfect side.

HOW TO STORE

How to Store Oven-Baked Chicken

Cool the chicken to room temperature, then carve into portions and store in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–15 minutes or in the microwave. Freeze for up to 2 months – thaw in the fridge and reheat. The meat may be slightly drier after thawing but still tasty.

GOOD TO KNOW