Description
Achieve perfect, shatteringly crisp skin on your roast chicken using a simple dry-brining technique and high-heat roasting. This recipe delivers moist meat and incredibly crunchy skin every time.
Ingredients
- 1 whole chicken (4–5 lb), patted very dry
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil or melted ghee
- 1 lemon, halved
- 6 garlic cloves, lightly crushed
- 6 thyme sprigs or 2 rosemary sprigs
Instructions
- Pat the chicken thoroughly dry, including the cavity.
- Mix salt, pepper, baking powder, garlic powder, and paprika. Rub this mixture all over and under the skin where possible.
- Tuck the lemon halves, crushed garlic cloves, and herb sprigs into the chicken cavity.
- Chill the seasoned chicken uncovered on a rack for 30–60 minutes if you have time.
- Preheat your oven to 425°F (220°C).
- Place the chicken on a rack set in a sheet pan or in a dry cast-iron skillet, breast-side up.
- Roast for 50–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and the juices run clear. Do not cover or baste the chicken during roasting.
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
- Carve and serve.
Notes
- Dry skin is essential for crisp skin. Pat the chicken very dry before seasoning.
- Baking powder helps dry out the skin surface for better crisping.
- Do not baste the chicken; airflow around the bird is key to blistering the skin.
- Resting the chicken for 15 minutes keeps the meat juices inside.
- For deeper seasoning and drier skin, dry-brine the chicken uncovered in the refrigerator overnight.
- Use an instant-read thermometer to confirm the thigh reaches at least 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Poultry
- Method: Roasting
- Cuisine: American