Crispy-Skinned Chicken with Fingerlickin-Pan Drippin Veggies

 In Chicken, Comfort Food, Date Night, Dinner, Gluten Free

I always thought cooking a whole chicken was intimidating. It’s almost like the chicken is staring back, mocking you and it knows that you’re going to truss it wrong, overcook the breast meat and make a complete fool of yourself when you try to carve it.

Last year I finally got over my fear and came head to head (well…) with the chicken. I confronted it, conquered it and came out with a beautiful, crispy skinned specimen that was roasted on a pile of veggies and was in the oven in 10 minutes.

A few nifty tricks I learned at The Cooking Studio really helped take this chicken to another level and I’m so excited to share them with you:

1) Salt your chicken well and roast at a high temperature. The salt pulls the moisture out of the skin, leaving you with that crispy, crackly crust.

2) Roasting your chicken on a pile of veggies eliminates the splatter of hot fat all over your oven and the veggies are almost better than the chicken itself because they’ve been cooked in the salty drippings!

3) If you don’t feel up to the task of trussing the bird or you’re like me; forgot to buy twine and your dental floss is mint flavored, you can make a small, horizontal slit in the extra skin around one of the thighs. Then take the other drumstick, cross the legs and push the drumstick through the skin. Tada… chicken trussed. The only issue with this method is the skin sometimes tears as the bird cooks and the legs spring free. But if you don’t have any twine, it’s definitely an option.

4) If you don’t want to cook a whole chicken, bone-in, skin-on thighs or leg quarters are even easier and just as delicious! These will cook faster, so check them at 30 minutes.

I have made this roast chicken for dinner more than any other dish I’ve ever learned to cook, it is that good. But what I love most about it is how incredibly simple it is. Chop your veggies, salt your chicken, into the oven and done.

This is also one of my favorite meals to make for a dinner party. No stress and its impressive as hell when you pull it hot outta the oven in front of your guests. P.S the leftovers are delicious in a burrito. Enjoy!

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Crispy-Skinned Chicken with Fingerlickin-Pan Drippin Veggies

Difficulty: Easy

Yield: 6 Servings
Prep Time: 15 min
Cook Time: 1.25 hours

Ingredients:

For the Chicken

  • 1 Whole Chicken or four skin-on bone in thighs (Leg quarters will work too)
  • 2 Tablespoons Kosher Salt
  • 1 Tablespoon Black Pepper

 

For the Veggies

  • 1 Medium Russet Potato
  • 2 Stalks Celery
  • 2 Carrots
  • 1 Onion
  • 1 Sweet Potato (optional)

Directions:

Preheat your oven to 450 Fahrenheit. Take your chicken out of its package and let it rest on a sheet tray (You want the chicken to come close to room temp so it cooks evenly).

Get out a dutch oven, or a large cast iron skillet (my favorite!). Chop up your potato, carrots and sweet potato into a ½ inch dice and scatter around the bottom. Repeat with the celery and onion, set aside.

Put two tablespoons salt into a small bowl and rub the salt all over the chicken, especially into the skin – The salt will pull the moisture out of the skin and make it crispy. Then rub in the black pepper.

Discard the empty bowl and truss the chicken (This will keep the breast from drying out), then place the chicken on top of the vegetable pile. Make sure the chicken is covering as much of the veggies as possible.

Place the pot into the oven and set a timer for 40 minutes. Check the chicken with a thermometer in the thigh area making sure the thermometer doesn’t hit a bone (hitting a bone will give you a false reading), it should read 165 Fahrenheit, cook longer if needed. Depending on the size of the chicken this may take a little over an hour.

When the chicken is cooked through, transfer it to a plate or bowl to let it rest and catch the juices.  Scoop the veggies out with a slotted spoon (Leave the drippings in the pan!) and put them in a bowl. Make a pan sauce or gravy if desired and serve over slices of your roast chicken and veggies!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Sheet Pan
  • Cast Iron Skillet
  • Chefs Knife
  • Cutting Board
  • Small Bowl
  • Kitchen Twine
  • Instant Read Thermometer
  • Slotted Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Crispy-Skinned Chicken with Fingerlickin-Pan Drippin Veggies

Difficulty: Easy

Yield: 6 Servings
Prep Time: 15 min
Cook Time: 1.25 hours

Ingredients:

For the Chicken

  • 1 Whole Chicken or four skin-on bone in thighs (Leg quarters will work too)
  • 2 Tablespoons Kosher Salt
  • 1 Tablespoon Black Pepper

 

For the Veggies

  • 1 Medium Russet Potato
  • 2 Stalks Celery
  • 2 Carrots
  • 1 Onion
  • 1 Sweet Potato (optional)

Directions:

Preheat your oven to 450 Fahrenheit. Take your chicken out of its package and let it rest on a sheet tray (You want the chicken to come close to room temp so it cooks evenly).

Get out a dutch oven, or a large cast iron skillet (my favorite!). Chop up your potato, carrots and sweet potato into a ½ inch dice and scatter around the bottom. Repeat with the celery and onion, set aside.

Put two tablespoons salt into a small bowl and rub the salt all over the chicken, especially into the skin – The salt will pull the moisture out of the skin and make it crispy. Then rub in the black pepper.

Discard the empty bowl and truss the chicken (This will keep the breast from drying out), then place the chicken on top of the vegetable pile. Make sure the chicken is covering as much of the veggies as possible.

Place the pot into the oven and set a timer for 40 minutes. Check the chicken with a thermometer in the thigh area making sure the thermometer doesn’t hit a bone (hitting a bone will give you a false reading), it should read 165 Fahrenheit, cook longer if needed. Depending on the size of the chicken this may take a little over an hour.

When the chicken is cooked through, transfer it to a plate or bowl to let it rest and catch the juices.  Scoop the veggies out with a slotted spoon (Leave the drippings in the pan!) and put them in a bowl. Make a pan sauce or gravy if desired and serve over slices of your roast chicken and veggies!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Sheet Pan
  • Cast Iron Skillet
  • Chefs Knife
  • Cutting Board
  • Small Bowl
  • Kitchen Twine
  • Instant Read Thermometer
  • Slotted Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Crispy-Skinned Chicken with Fingerlickin-Pan Drippin Veggies 6 Servings 1 Whole Chicken or four skin-on bone in thighs (Leg quarters will work too) 2 Tablespoons Kosher Salt 1 Tablespoon Black Pepper 1 Medium Russet Potato 2 Stalks Celery 2 Carrots 1 Onion 1 Sweet Potato (optional)
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