Perfect Crispy Roasted Chicken

Hey ya’ll!! We are officially into the new year and despite the absolute insanity that has been going on in the world, I am committed to bringing you an escape through food and fun content. I’m also here if you ever need me just to talk. Seeing ya’ll interact with my site or on social media literally pushes me forward and I wanna do the same for ya’ll. Ok, enough sappy, let’s get happy with this roasted chicken!! I freaking love this recipe and am so excited to share it with ya’ll. It’s easy, delicious and customizable. Ok, enough of me, let’s get into the inspo!

The Inspiration

The inspiration for this dish is really simple: I love roasted chicken. It’s one of those things where when I’m eating healthy, I will roast a chicken on Sunday and eat it through the week in various ways. Adding it to soups and salads, making sandwiches and my ultimate favorite, chicken salad! Back in the day, I used to love a good grocery store rotisserie to do the same with, but after always longing for a crispier skin, I decided to make my own and boy, did I never turn back! In addition to a more crispy skin from a homemade chicken, this recipe also ensures that you get a breast that is still juicy with thighs that aren’t undercooked. It’s a magical experience. Let me tell you about it below!

The Deets

There are a few details that I felt needed to go into this post that would help to explain the why behind the what. First, spatchcocking. No it’s not a dirty word! It simply means to butterfly the chicken by removing the backbone. This allows for more evenly cooked chicken and in less time. It also allows the skin to get crispy by being exposed to air from all sides. And if we’re gonna talk about crispy skin, then we need to talk about 3 things, drying, salting and air chilling, in that order. Many chickens are packed in a liquid which gets absorbed into the skin. If you roast a chicken that way, you are less likely to get really crispy skin without over cooking it. The way to combat that is to pat dry your chicken, salt it appropriately and then let it chill in the fridge for at least an hour, up to 24. The salt pulls moisture out of the skin while simultaneously pulling moisture into the meat. The result? The best roasted chicken you’ll make at home! I could go on and on about the science of the cook, but I think ya’ll want the recipe, so here are a few tips to make sure you get the best result.

Tips For Making

This recipe is very straight forward, that’s why it’s super important to make sure you follow the technique, no matter the flavors you choose!

• The spices here can be remixed however you see fit. Just make sure to keep the salt based on your chicken’s weight, that will make sure it’s seasoned appropriately, regardless of your blend!
• If you have one, use a roasting rack to get the air circulating both under and above the chicken. This yields 360 degree crispiness! Roasting rack not required though!
• Use your chicken leftovers to create a plethora of dishes. Just remember cooked chicken leftovers should be eaten or thrown out within a week! The bones you can save for homemade stock!

That’s it…oh WAIT, I also have a VIDEO! Yep, my show “Nik In The Kitchen” is back and better than ever baby! Check out the full video to see me make this chicken with all of the tips, techniques and tasting! Watch the video below!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!