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Danish Baked Chicken with Black Pepper

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Adjust Servings:
1.5 kg of Whole chicken
1 tbsp. of Honey
2 tbsp. of Edelflower vinegar Or, white wine vinegar
1 tbsp. of Extra Virgin olive oil
2 tsp. of Salt Coarse sea salt
20 peppercorns of Black pepper whole
1/2 of Lemon
3 sprigs of Thyme
2 sprigs of Rosemary
Side dish:
500 g of Potatoes
300 g of Carrot
1 tbsp. of Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Danish Baked Chicken with Black Pepper

  • Serves 4
  • Easy


  • Marinade:

  • Stuffing:

  • Side dish:



There should be many recipes for baked chicken in your arsenal because it is the easiest, healthiest and tastiest way to cook it. Whatever the recipe, we don’t have to cut the chicken, fry it, etc. We only marinate or salt it and place it in the oven. After that, the temperature will do a miracle.

Another benefit of baking chicken as well as any bird, duck, goose, etc… as a whole, is the opportunity to save money because a whole chicken is always cheaper than its separate parts. Also, the whole fowl allows you to eat all kinds of meat and not just the most basic in taste and texture, breast.

In other words, it’s a win-win!

However, you need to know how to properly bake the fowl so that the meat is not dry and tasteless. This recipe provides a basis for baking, the rules of which you can then apply to any recipe.

It’s a Danish recipe. Denmark is known for its impeccable style and minimalism with special attention to detail. This recipe is just like that. There are no bright flavors of citrus marinades, onions, or garlic, just a little sweetness of honey with the aroma of elderflower vinegar and freshly crushed (not ground!) black pepper. It has nothing superfluous, everything is perfect. Due to the low baking temperature of 160 degrees Celsius, the chicken will turn out very tender and golden brown.

So you will be eating the pieces melting in your mouth and you won’t taste any separate accents of marinade, but everything is just perfect!

Bon Appétit!

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1. The baking temperature should be moderate, at 160 degrees Celsius.
2. For baking, the best way is to take a small chicken of 1 to 1.5 kg. This size allows the meat to bake evenly and the filet won't become dry while the legs are baked.
3. Be sure to put moist stuffing inside the chicken as this will keep the moisture in the meat when baked. It can be lemon and herbs as in this recipe or apples, oranges, or even bio hay soaked in white wine.
4. Chicken must be marinated in advance or even better soaked in brine overnight. ( The recipe for the brine is in the recipe for Butterfly Chicken). The marinade can be very simple as salt and pepper or combined with vinegar or citrus juice. It is better to coat the chicken and leave it overnight or at least a few hours before cooking in the fridge.
5. You can put a pan with any vegetables under the grill with the chicken. They will be baked with the juice of the chicken so that the side dish is done right away.


Mix honey, vinegar and olive oil in a small bowl until it becomes a smooth marinade. Crush the black peppercorns in a mortar into medium size pieces and mix them with coarse sea salt. As you crush it, you should get a distinctive aroma of black pepper.
Slice a lemon into 5 mm thick half rings.


Wipe the prepared chicken with a paper towel on all sides and inside. Then, grease the outside and inside of the chicken generously with the marinade. Rub it on all sides and inside with salt and pepper. After that, put lemon and herbs inside the chicken and leave it to marinate in the fridge for a few hours, or better overnight.


Before cooking, preheat the oven to 160 degrees Celsius.


Wash the potatoes and carrots with their skins and wipe them with a paper towel. Add olive oil, pepper and salt then mix them well. Now place the vegetables in a single layer on a flat baking pan.


Place the pan with the vegetables on the lower level in the oven. Right above that, place a rack with the chicken on the middle level.
Bake them all at 160 degrees Celsius for about 1 hour and 30 minutes. It's important not to overbake the chicken, otherwise, the filet will be dry. You'll need to catch the moment when the meat is done but not too dry. It is best to use a meat thermometer. The internal temperature in all parts should be above 74 degrees Celsius. You can also prick the meat and watch to make sure the juice comes out clear.
If the skin browns a lot, you can cover the chicken with tin foil or baking paper at the end of baking.
Stir the vegetables several times while baking so that they are evenly juiced.


Remove the cooked chicken and vegetables from the oven and let them rest for about 5 minutes before serving.
Bon Appétit!

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