Oven Roasted Whole Chicken Crispy Skin Recipes

OVEN-ROASTED WHOLE CHICKEN

Steps:

• Combine water, 2 tablespoons salt, sugar, peppercorns, fennel seed, lemon wedges, garlic, thyme sprigs and bay leaves in a small saucepan. Bring to a boil over medium-high heat and stir until the salt is dissolved, about 2 minutes. Remove from heat.
• Place ice in a 5-quart bowl or pot and pour the brine over it. Let cool, stirring occasionally, about 5 minutes. Add chicken, making sure it is completely submerged in the brine. (Add more cold water and use a plate to weight it down if necessary.) Refrigerate overnight or up to 24 hours.
• To roast chicken, preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the rack with cooking spray.
• Remove the chicken from the brine and place it on the prepared rack. Pat it dry with a paper towel.
• Zest the remaining lemon and juice it to get 2 teaspoons. Combine the zest and juice with oil, pepper and the remaining 1 teaspoon thyme and 1/2 teaspoon salt. Loosen and lift the skin from the breast and legs with your fingers and rub the paste under and over the skin. Truss the chicken with kitchen string (see Tip).
• Roast the chicken for 1 hour. Rotate the pan, and increase the heat to 400 degrees F. Cook until an instant-read thermometer registers 160 degrees F in the thickest part of the breast, 25 to 30 minutes more. Let the chicken rest for 10 minutes before carving.

CRISPY ROAST CHICKEN

Steps:

• Pat chicken dry, and place, breast side up, on a wire rack set in a rimmed baking sheet. Let stand at room temperature 30 minutes.
• Preheat oven to 425F. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion, and garlic in cavity, and tie legs together with kitchen twine.
• Roast in preheated oven until a thermometer inserted in thickest portion of breast registers 165F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion, and garlic.

CRISPY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
• Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
• Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.