Crispy-Skinned Chicken with Fingerlickin-Pan Drippin Veggies
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!