WHOLE ROASTED CHICKEN RECIPE CRISPY SKIN RECIPES
SIMPLE WHOLE ROASTED CHICKEN RECIPE | MYRECIPES
This is a foolproof method for how to roast a whole chicken, yielding immaculately crispy skin and incredibly juicy meat. Try it once, and you may never go back to buying prepared rotisserie chicken from the deli again—because honestly, it’s almost as easy to make this incredible version at home. The secret to getting super-crisp skin when roasting a chicken is getting it as dry as possible before going into the hot oven. And yes, that means skipping rubbing the chicken with oil or butter. Chicken skin naturally contains fat, you don’t have to worry about that, but what you do want to worry about is patting the chicken down all over with paper towels, making sure the skin is as dry as possible. Any moisture left on the bird is going to contribute to creating steam in the oven, which works against your mission for perfect golden crispness. In fact, that’s why we only place aromatics (like citrus fruit, thyme, and garlic) inside the cavity of the chicken… not only does this infuse the meat of the bird with flavor as these ingredients release their aromas, but it keeps any steam that they create within the chicken. Be sure to generously salt both the exterior and interior of your chicken before roasting. When it’s time to slice and serve, you should definitely consider spooning the rich, savory pan drippings over your roasted chicken—next to the crisp skin, some (i.e. we) might argue they’re the best part.
Provided by Nicole McLaughlin
Total Time 1 hours 5 minutes
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Rinse and dry chicken thoroughly with paper towels. Sprinkle inside and outside of chicken evenly with salt and pepper. Stuff chicken cavity with orange pieces, lemon quarters, thyme sprigs, and garlic cloves, and tie chicken legs together with kitchen twine. Place chicken on a lightly greased wire rack on a rimmed baking sheet. Roast chicken, rotating pan occasionally, until a meat thermometer inserted in thickest part of thigh registers 165°F to 170°F, 45 to 55 minutes. Let stand 10 minutes before serving.
CRISPY ROASTED CHICKEN RECIPE | ALLRECIPES
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine European German
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, CarbohydrateContent 3.1 g, CholesterolContent 129.3 mg, FatContent 34.5 g, FiberContent 1.2 g, ProteinContent 41.5 g, SaturatedFatContent 8.2 g, SodiumContent 445.6 mg, SugarContent 0.6 g
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