Crispy Roasted Chicken Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• Line roasting pan with foil.
• Adjust oven rack to middle position.
• Place roasting pan on rack and heat oven to 475 degrees.
• Coat V rack with cooking spray.
• Combine cornstarch and 2 teaspoons salt in small mixing bowl.
• Poke holes all over chicken skin, using skewer.
• Rub cornstarch mixture evenly over chicken.
• Remove roasting pan from oven.
• Place chicken in V-rack, wing side down.
• Roast for 15 minutes.
• Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
• Roast another 15 minutes.
• Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
• Roast chicken another 20 minutes.
• Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
• Rest for 10 minutes.
• Carve chicken and serve.

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
• Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.
• Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).