Crispy Roasted ChickenJun 16th, 2012 | By Cecilia | Category: blog, cook something, meat and poultry, show tips
This recipe comes from The Kitchen Diva’s Diabetic Cookbook, 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine with Them, by Angela Shelf Medearis.
Crispy Roasted Chicken
Makes 10 servings
This is one of my family’s favorite chicken dishes. I usually prepare it for Sunday dinner after church and for birthday celebrations. Sprinkling the skin with baking powder helps draw out the moisture, so the skin gets crackling crisp in the oven.
- 1 (5 1/2 to 6 pounds) or 5 pounds breast, drumsticks and thigh parts
- 1/2 tablespoon baking powder
- 1 tablespoon olive oil
- 2 tablespoons garlic powder
- 2 tablespoons poultry seasoning
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 small onion, halved
- 1 lemon, halved
- 8 sprigs rosemary
- 4 cloves garlic cloves, smashed
- 2 teaspoons minced fresh thyme
- Cooking oil spray
Remove the neck and giblets and any pieces of fat inside of the bird. Rinse the bird with cold water inside and out. Remove any excess fat and leftover pin feathers. Pat the chicken dry with paper towels. Sprinkle the chicken skin (breast side only) with the baking powder. Place the chicken on a roasting rack in a large baking pan and let it air-dry in the refrigerator for 30 minutes. Pat the chicken dry with more paper towels.
Spray a large baking pan with cooking oil spray. Rub the olive oil all over the chicken. Turn the chicken breast side up, twist the wing tips and tuck them behind the bird. Sprinkle the chicken inside and out with the garlic powder, poultry seasoning, salt, and pepper. Rub the spices inside and out of the bird, or if using parts, on both sides. Stuff the cavity with the onion, lemon, rosemary, garlic, and thyme or place aromatics under the chicken parts
Preheat the oven to 425˚F. Place the chicken in the upper half of the oven and cook, uncovered, for 15 minutes to brown and crisp the skin. Lower the oven temperature to 350˚F. Spray the chicken with the cooking oil spray. Roast the chicken for an additional 35 to 40 minutes, or until the juices run clear when a thigh is pierced with a knife , or an instant-read thermometer inserted in the thigh and not touching bone registers 165˚F.
Remove the chicken from oven and allow it to rest, uncovered, for at least 10 minutes prior to carving. Do not cover the meat because it will steam and soften the crispy skin.
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