Crisp Roast Chicken Recipes

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CRISPY ROAST CHICKEN



Crispy Roast Chicken image

Classic and delicious, this roast chicken recipe will shine on the table fresh from the oven, served with any side. And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken.

Provided by EatingWell Test Kitchen

Categories     Healthy Whole Chicken Recipes

Time 2h

Number Of Ingredients 7

1 (4 1/2- to 5-lb.) whole chicken, giblets removed and discarded
1 ½ tablespoons unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon black pepper
½ small lemon, cut into wedges
½ small yellow onion, cut into wedges
3 medium garlic cloves, smashed

Steps:

  • Pat chicken dry, and place, breast side up, on a wire rack set in a rimmed baking sheet. Let stand at room temperature 30 minutes.
  • Preheat oven to 425F. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion, and garlic in cavity, and tie legs together with kitchen twine.
  • Roast in preheated oven until a thermometer inserted in thickest portion of breast registers 165F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion, and garlic.

Nutrition Facts : Calories 236 calories, Fat 11 g, Protein 32 g, SaturatedFat 4 g, Sodium 415 mg

CRISPY ROAST CHICKEN



Crispy Roast Chicken image

Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

Provided by GREG IN SAN DIEGO

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (3 1/2-4 lb) whole chickens
2 teaspoons vegetable oil
2 teaspoons cornstarch
salt
pepper

Steps:

  • Line roasting pan with foil.
  • Adjust oven rack to middle position.
  • Place roasting pan on rack and heat oven to 475 degrees.
  • Coat V rack with cooking spray.
  • Combine cornstarch and 2 teaspoons salt in small mixing bowl.
  • Poke holes all over chicken skin, using skewer.
  • Rub cornstarch mixture evenly over chicken.
  • Remove roasting pan from oven.
  • Place chicken in V-rack, wing side down.
  • Roast for 15 minutes.
  • Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
  • Roast another 15 minutes.
  • Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
  • Roast chicken another 20 minutes.
  • Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
  • Rest for 10 minutes.
  • Carve chicken and serve.

Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44

CRISPY ROASTED CHICKEN



Crispy Roasted Chicken image

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 Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 12

1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

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, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g

LOW-FUSS CRISPY ROAST CHICKEN



Low-Fuss Crispy Roast Chicken image

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

Provided by Mindy Fox

Categories     Chicken     Thyme     Rosemary     Sage     Potato     Roast     Onion     Dinner     One-Pot Meal

Yield 4 servings

Number Of Ingredients 7

1 4-4 1/2-lb. whole chicken
5 sprigs thyme, rosemary, marjoram, or sage
1 Tbsp. plus 1 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground pepper, plus more
1 1/4 lb. medium red-skinned or Yukon Gold potatoes, cut into 1/2" wedges
2 small onions, cut into 1/2" wedges, leaving root end intact
1 1/2 Tbsp. extra-virgin olive oil

Steps:

  • Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
  • Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
  • Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
  • Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
  • Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
  • Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
  • Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
  • Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
  • Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
  • Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
  • Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

CRISP ROAST CHICKEN



Crisp Roast Chicken image

Make and share this Crisp Roast Chicken recipe from Food.com.

Provided by KathyP53

Categories     Whole Chicken

Time P1DT1h

Yield 3 serving(s)

Number Of Ingredients 4

1 roasting chicken (3 1/2-4 1/2 lbs.)
1 1/2 teaspoons table salt
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper

Steps:

  • Remove giblets from chicken and discard. Place chicken breast-side down on work surface. Use tip of sharp knife to make four 1" incisions along back of chicken. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15-20 holes in fat deposits on top of breast halves and thighs. Tuck wing tips underneath chicken.
  • Combine salt, baking powder, and pepper in small bowl.
  • Pat chicken dry with paper towels and sprinkle all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast side up, in V-rack set on rimmed baking sheet and refrigerate, uncovered for 12-24 hours.
  • Adjust oven rack to lowest position and heat oven to 450 degrees. Using paring knife, poke 20 holes about 1 1/2" apart in 16x12" piece of foil. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, and set V-rack in roasting pan on top of foil. Roast chicken for 25 minutes.
  • Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken to breast side up. Continue to roast until instant-read thermometer registers 135 degrees, 15-25 minutes.
  • Increase oven temperature to 500 degrees. Continue to roast untilskin is golden brown, crisp, and instant read thermometer registers 160 degrees in thickest part of breast and 175 degrees in thickest part of thigh, 10-20 minutes.
  • Transfer chicken to cutting board and let rest,, uncovered, for 20 minutes. carve and serve immediately.

Nutrition Facts : Calories 212.7, Fat 15.5, SaturatedFat 4.4, Cholesterol 71.3, Sodium 1350.3, Carbohydrate 0.6, Fiber 0.1, Protein 16.8

CRISPY PARMESAN ROAST CHICKEN



Crispy Parmesan Roast Chicken image

Here's a recipe for roasted chicken with a twist-a crispy crust made by patting the bird with a generous amount of grated Parmesan. We spatchcocked the chicken by removing the backbone and flattening it, for more even and faster cooking. Then it's roasted atop aromatics for a quick one-dish weeknight meal. Be sure to scoop out the garlic for spreading on the chicken-or crusty bread served alongside.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon minced fresh thyme, plus 3 large sprigs
1 teaspoon minced fresh rosemary, plus two large sprigs
Kosher salt and freshly ground black pepper
1 lemon, cut into 4 wedges
1 medium onion, cut into 6 wedges
1 head garlic, cut in half crosswise through the center
2 medium carrots, thinly sliced
One 3 1/2-to-4-pound whole chicken
2 tablespoons extra-virgin olive oil
1/3 cup freshly grated Parmesan

Steps:

  • Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
  • Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
  • When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
  • Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

CRISPY BAKED CHICKEN



Crispy Baked Chicken image

For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.

Provided by Ali Slagle

Categories     dinner, lunch, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

4 teaspoons dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
A heaping 1/4 teaspoon ground cayenne
4 chicken leg quarters (about 2 ½ to 3 pounds), patted dry

Steps:

  • Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
  • Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.

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From mashed.com


THE GOOD DISH JAMIKA PESSOA'S CRISPY ROASTED CHICKEN
Preheat the oven to 400°F. Stuff the chicken with the lemon, onion, garlic, and thyme. When the oven is hot, drizzle the chicken with olive oil and place into the oven at 400°F for 30 minutes. Turn the oven down to 350° and continue to roast for another 45 minutes to an hour, until the internal temperature reads 165°F.
From gooddishtv.com


CRISPY ROASTED CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CRISPY ROAST CHICKEN WITH HERB SAUCE | ALEXANDRA'S KITCHEN
2014-05-14 Pour off and discard fat from baking sheet; return chicken to pan. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce. clock.
From alexandracooks.com


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