Recipe

Perfectly Crispy Roast Chicken Recipe

	Mysterix / All my dishes 1 year, 3 months ago A lot of sites have different resources on how to cook a chicken. This is my tried-and-true method that never fails. This is an oil and butter free recipe! Prep:10m Cook:105m Servings:4	Mysterix
	chicken roast crispy skin easy

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Fans

lura

morninlite

Ingredients

1 whole chicken

Salt

Pepper

Directions

Lightly spray a medium roasting pan with non-stick or oil spray.

Place a roasting rack in the pan.

Lay the thawed chicken, breast side up, on the rack and let air dry for 15-30 minutes [Washing chicken is not necessary].

Preheat oven to 230 C (450 F).

With paper towels, sponge off any moisture from the chicken's skin [Note: This is a vital step].

Liberally salt and pepper the entire body of the chicken with good quality seasonings, including the inner cavity of the bird.

Optional: Season with a single herb/spice for prime flavor (thyme, basil, rosemary, garlic, asian five spice, and garam masala are all delicious choices) beneath the skin, or sprinkled on top, or even a few sprigs laid into the body cavity.

Optional: Stuff the chicken with prefered filling, or none at all. Lemon or orange wedges placed in the cavity add a nice bite to an unstuffed roast. Use the unstuffed roasting times for this kind of filling.

Place the chicken in upper half ofthe oven and cook, uncovered, at 230 C (450 F) for 10-15 minutes to brown and crisp the skin.

Lower oven temperature to 180 C (350 F) and continue to roast for recommended cooking time or until juices, from pricking the leg, run clear. (Suggested internal thigh temperature is 83 C / 180 F)

Roast Unstuffed: 2.5-3 lbs (60-90 mins), 3.5-4 lbs (90-105 mins), 4.5-5 lbs (90-120 mins), 5-6 lbs (105-150 mins)

Roast Stuffed: 2.5-3 lbs (90-120 mins), 3.5-4 lbs (105-135 mins), 4.5-5 lbs (120-150 mins), 5-6 lbs (135-165 mins)

Basting is optional. Some claim it improves meat moisture and crispiness, others claim it makes the skin less crunchy.

Once chicken is fully cooked, remove from oven and allow to rest uncovered for at least 5 minutes prior to carving. [Covering the meat will steam-soften the crispy skin.]

Carve and serve with roast drippings as a light gravy.

Nutrition: Complicated and varies by bird! But some basics and averages for roast with skin eaten --- Drumstick - 112 Cals; 6g Fat; 14g Protein / Wing - 99 Cals; 7g Fat; 9g Protein / Thigh - 153 Cals; 10g Fat; 16g Protein / Breast (one side) - 193 Cals; 8g Fat; 29g Protein

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Comments

lura 1 year, 3 months ago said:
Thanks for the great details on this one. I love a roasted chicken and the crispy outside makes it all the better. Good post.

morninlite 1 year, 3 months ago said:
Perfect!

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