- Prep: Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels; moisture is the enemy of crispy skin.
- Season: Rub the chicken with olive oil or melted butter, then season generously inside and out with salt, pepper, and your chosen herbs.
- Roast: Place the chicken in a roasting pan. For whole chickens, roast for about 1 hour and 20 minutes, or until the juices run clear and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). For pieces, adjust the time based on size, usually 35-45 minutes.
- Rest: Let the chicken rest for 10 minutes before carving or serving to allow juices to redistribute.
3. Baked Chicken Breasts
Ingredients:
- Bone-in, skin-on chicken breasts
- Olive oil
- Seasonings (salt, pepper, garlic powder)
Instructions:
- Prep: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry.
- Season: Brush the chicken with olive oil and season with salt, pepper, and garlic powder.
- Bake: Place the chicken breasts on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
- Broil: For extra crispiness, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.
Tips for Extra Crispy Chicken:
- Dry Skin: Ensure the chicken skin is as dry as possible before cooking. Use paper towels to pat the chicken dry.
- High Heat: Cooking at a higher temperature helps crisp up the skin. Adjust times and temperatures based on the size of your chicken pieces and your oven’s characteristics.
- Proper Oil: When frying, use an oil with a high smoke point to achieve a crispy exterior without burning.
- Don’t Overcrowd: Whether frying or baking, give your chicken plenty of space. Overcrowding can lead to steaming, which prevents the skin from becoming crispy.
By following these tips and techniques, you can achieve beautifully golden and crispy chicken every time, whether you’re frying, roasting, or baking.