Marinade is necessary to add more aroma and taste to meat. Ideal marinade for a chicken is unrefined oil or products containing lactic acid, added with spices and vegetables. Chicken can remain in such marinade for 24 hours.
Do not leave a chicken in activated (containing lactic acid) marinade for a long time, so that it does not lose its taste and turn too sour or salty.
Figs, pineapples and kiwi can turn chicken meat as soft as cotton, as they contain enzymes, which can soften muscle tissues. Hence, do not marinade chicken in these fruits for more than 1 hour.
You can put fresh greens and a whole lemon in the chicken cavity and mix it with greens and spices. You can also mix lemon skin in olive oil or cream butter and carefully apply with a hand on the skin.
To add more aromas, you can insert garlic or rosemary in the chicken skin. To do this you need to make small cuts in the chicken skin, then cut clean garlic cloves into four pieces and together with rosemary insert in the incisions.
For a larger chicken you can prepare a salt solution, and place the chicken in it for several hours or up to 2 days, depending on the size of the chicken. For this, dilute salt and sugar (1 table spoon of sea salt and 1 tea spoon of brown sugar per 1 liter of water), add any whole spices, garlic, ginger, dried greens and pieces of citrus. Cool the solution and immerse chicken in it, so that it is fully covered. As a result of such manipulations, chicken loses less liquid and remains juicy and aromatic with the crispy skin.
One more method – simply apply some salt on the chicken 6-8 hours before cooking. It is necessary to wash away access salt or salt solution from the chicken, dry it with the kitchen paper napkin and then roast