Baked chicken

Ingredients

• 1.5 kg (3 1/3 pounds)chicken, cut into pieces
• 8 clovesgarlic
• 100 ml (1/2 cup)lemon juice
• 150 g (2/3 cup)margarine
• to tastepepper
• to tastenutmeg
• 1 tablespoonWorcestershire sauce
• to tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Season the chicken

   Arrange the chicken pieces in a baking dish. Season with salt, lemon juice, Worcestershire sauce, pepper and nutmeg, then add the peeled garlic cloves and margarine.

3. 3

   Roast until golden

   Bake for about one hour, until golden brown. From time to time, spoon the sauce over the chicken pieces.

4. 4

   Serve the chicken

   Serve with fries and a lettuce and tomato salad.

What is baked chicken?

Baked chicken is a simple oven-roasted dish, and this Portuguese-listed version pairs the meat with lemon, garlic, Worcestershire sauce and nutmeg. The method is uncomplicated: season the pieces in the baking dish, then roast them in their own buttery juices.

The lemon brings brightness while the garlic and spices add savoury depth. Spoon the pan sauce over the chicken as it cooks to keep the surface flavoured and help the pieces finish with a glossy, golden appearance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 46g protein, 2g carbs, 38g fat.

Chicken provides most of the protein, while the margarine contributes much of the fat and energy; the lemon juice and Worcestershire sauce add only a small amount of carbohydrate. Pair a chicken portion with salad and a moderate serving of fries to balance the plate with fresh vegetables.

The seasoning choices

Lemon juice: it gives the rich margarine a sharper, fresher counterpoint. Make sure the pieces are coated rather than leaving all the juice pooled in one spot.

Garlic and spices: peeled cloves can roast alongside the chicken, while pepper and nutmeg season the sauce. Nutmeg is potent, so a light hand is sensible when adding it to taste.

Worcestershire sauce: its savoury tang adds another layer to the pan juices. Distribute it over the chicken rather than pouring it into just one corner of the dish.

Getting the chicken ready

Arrange the pieces in a baking dish with enough room for the heat to circulate around them. If the pieces are piled tightly together, they may cook less evenly and brown less readily.

Add the seasonings and margarine directly to the dish as the method describes. Turn or coat the pieces so their surfaces pick up some of the lemon, spices and fat.

Browning and doneness

Golden colour: the recipe gives about one hour as a guide, but pieces can vary in size. Look for browned surfaces and check that the thickest piece is cooked through.

Safe centre: use a food thermometer in the thickest part of the meat, without touching bone; poultry should reach 74°C. If it needs longer, return it to the oven and check again shortly afterwards.

Basting the pan juices

Baste occasionally by spooning the sauce over the chicken pieces during roasting. This spreads the lemony, garlicky fat across their surfaces and keeps the seasoning in contact with the meat.

Use a spoon or baster carefully to avoid splashing hot juices. The sauce in the baking dish is also useful at serving time, so keep it with the chicken.

What to serve alongside

Fries are the suggested accompaniment and make this a hearty plate. A lettuce and tomato salad offers a crisp, fresh contrast to the warm chicken and rich pan juices.

For a less heavy plate, serve a smaller portion of fries and a generous helping of salad. Spoon over only as much sauce as you like.

Recipe notes & tips

• Pat the chicken pieces dry before seasoning if you want their surfaces to brown more readily.
• Spread the pieces out in the baking dish rather than stacking them.
• Use peeled garlic cloves as directed so they roast in the pan juices.
• Baste occasionally, taking care around the hot oven and dish.
• Check the thickest piece for doneness rather than relying on colour alone.
• Let the chicken rest briefly while you prepare the salad.

Variations

• Herb finish: add chopped parsley after baking for a fresh, savoury note.
• Extra citrus: serve with lemon wedges for a brighter finish.
• More vegetables: roast sturdy vegetables alongside the chicken if the dish has room.
• Milder garlic: use fewer cloves for a subtler garlic flavour.
• Crisper skin: arrange the pieces with space between them so their surfaces can brown.

Common mistakes to avoid

• Crowding the dish: tightly packed pieces brown less well; arrange them with space where possible.
• Adding too much nutmeg: its flavour can dominate; start sparingly and season to taste.
• Skipping the basting: the surfaces can miss out on the seasoned pan juices; spoon them over occasionally.
• Judging by colour alone: browned chicken may not be cooked through; check the thickest piece.
• Pouring off the sauce: it carries the lemon and garlic flavour; keep it for serving.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until steaming hot throughout, checking that the thickest piece reaches 74°C.

Frequently asked questions