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crispy roast chicken and peppercorns

Crispy Roast Chicken


  • Author: janearielkatz
  • Total Time: 25 hours
  • Yield: 1 roast chicken 1x

Description

This simple recipe for crispy roast chicken relies on dry-brining and high heat! Inside you'll have tender, juicy meat and on the outside you'll find the crispiest, crackliest skin.


Ingredients

Scale

1 small chicken, ~3 lbs

3-4 tbsp kosher salt

1 tbsp fresh ground pepper black pepper

2 tbsp olive oil or butter

2 tbsp fresh chopped rosemary, sage and/or thyme


Instructions

  1. Salt your chicken liberally on both sides, paying more attention to the thicker portions like the breast, which require more salt than the legs or wings.
  2. Place it uncovered in the fridge on a baking sheet lined with a cooling rack.
  3. Allow the chicken to rest in the refrigerator for 8-48 hours.
  4. When done. preheat the oven to 475 degrees.
  5. Pat the chicken dry very well with paper towels. Absorb any excess moisture.
  6. Tuck the wings back. Truss the legs together with kitchen twine. Rub the body with black pepper, herbs or spices, and 1 tbsp of butter or oil. 
  7.  Add remaining 1 tbs of butter or oil to the pan and preheat in the oven for 5 minutes.
  8. Place the chicken, breast side down, into the hot pan. 
  9. Bake for 30 minutes. Don't open the door! Opening the oven door causes heat to escape and will result in a soggier bird.
  10.  After 30 minutes turn the chicken over. Cook for another 22-30 minutes.
  11. The chicken should be a golden brown color and the juices should run clear if you prick it with a fork or knife. The total cooking time is ~53 minutes for a 3-lb. chicken. If your chicken is bigger or smaller, adjust the cooking time by about 8 minutes in either direction.
  12. Let the chicken rest for 10-15 minutes before carving into it.

Notes

*P.S: If you are using a kosher chicken, it is already brined in salt water, so do not heavily salt it before dry brining. Just add 1 tbsp of salt to the chicken, rub it around, and proceed to the dry brine in the fridge. 

Cook your chicken in a pan that's not much bigger than the chicken itself. I like this one from Le Creuset.

  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Category: Meat & Chicken
  • Method: Oven
  • Cuisine: American

Keywords: chicken, roast chicken, how-to roast a chicken, crispy chicken skin, crispy roast chicken, perfect roast chicken