Oven Roasted Chicken
March 14, 2022
Now you can never go wrong with an old fashion oven roasted chicken for dinner. It’s great individually to break up and use for meal prep or you can make this dish for the entire family!
We all know the best part to any chicken is the skin! The skin HAS to be crispy and the chicken needs to be juicy. The enemy to any chicken is excess moisture.
In the recipe I give you a quick hack to ensure a nice crispy skin next time you cook chicken. It requires a few hours of prep work prior to cooking, but it’s well worth it!
Try it out and let me know what y’all think.
Until next time….Peace & Love Wade’s Cuisine Fam!
-Chef Wade
Ingredients
(1) Whole Chicken
(1) Lemon
(1) Small Yellow Onion
Fresh Thyme
Canola Oil
SPICES:
Kosher Salt
Black Pepper
Garlic Powder
Onion Powder
Instructions:
Safely clean chicken with water, white distilled vinegar and lemon juice.
Pat chicken completely dry with a paper towel to remove any moisture.
Place chicken on a baking wire on top of a sheet pan lined with parchment paper.
Sprinkle 2-3 tablespoons of Kosher Salt around the chicken. (Tip - Salt helps bring out the excess moisture in the chicken, we call this a “dry brine”).
Place chicken in the refrigerator for 3-4 hours prior to cooking or overnight (Tip - Overnight is ideal!)
Remove chicken from the refrigerator and safely drain the excess moisture from the sheet pan. Pat chicken completely dry again.
Preheat oven to 400 degrees.
Grab a cutting board and cut your onion and lemon in half or quarters.
Place chicken on an oven safe dish. Insert fresh thyme, onions, and lemons (in that order) into the chicken.
Tie chicken legs with butchers twine.
Add a few teaspoons of canola oil and massage the oil around the chicken.
Season with Kosher Salt, Black Pepper, Onion and Garlic Powder.
Place chicken in the oven and cook on 400 degrees uncovered for 1 hour and 25 minutes. (Tip - Cooking times may vary depending on how big your chicken, if this is the case cook chicken until the breast reach an internal temperature of 165 degrees.)
Once finished, allow chicken to rest, DO NOT cut right into the chicken as you’ll release all the juice from it.
Serve with some of your favorite side dishes and enjoy!
