This roasted chicken has a very crispy outside and a nice juicy inside with tender meat.
You’ll find I typically love simple recipes, which this is, and it’s also quite flavorful.
A few times, Dani was in the kitchen as I took the chicken out of the oven and she had the opportunity to try the skin. She thought she’d gone to heaven and bounced back!
My biggest recommendation for chicken, in general, is to buy the best quality you can afford. If that’s what’s on sale, do that. If it’s organic free range, go for it. The better-quality chicken (and food in general) will turn into a better-quality meal.
A last note about this recipe is that you’ll see that I don’t “tent” or cover the chicken when it comes out of the oven. B, a fellow chef, asked me about this as he reviewed the recipe. I prefer not to cover the chicken as it rests because I want the skin to remain as crispy as possible. Thanks B!
Don’t forget to check out the Trifecta Chicken recipe, which this is featured prominently in.