With Perfect Crispy Skin
Charif, Nik and Phil came over one night for me to experiment on them… so I made one sure-fire dish in case the rest was a disaster. Notice that there are no other dishes from that night that made the cut.
Ingredients
- One cleaned chicken
o I got mine at the farmer’s market and you can definitely taste the difference
- 2 TB each
o Salt
o Pepper
o Garlic powder
o Paprika
- 1 pack/bunch Fresh Rosemary
- 3 lemons
- 2 TB olive oil
Mise En Place
- Wash the chicken and let it come to room temperature
- Blend the spices together
- Chop the lemons into thirds
Preparation
- Oven to 400
- Wash the chicken thoroughly
- Using your fingers, gently pull the skin away from the chicken in each major quadrant (i.e., left and right breast, left and right back) and use your fingers to spread the seasoning mix underneath the skin in each of those areas
- Use remaining seasoning to season the outside of the legs and thighs
- Place one full fresh sprig of rosemary in each quadrant under the skin, thus pulling the skin gently away from the chicken in four little tents
- Stuff lemon halves and remaining rosemary inside the chicken cavity
- Bring the skillet to high heat with 1-2 tsp oil
- When the skillet is hot, place the entire chicken, upside down, in the skillet, and leave for about 5 minutes or until the skin on that side is starting to crisp
- Turn the chicken over and crisp for another 5 minutes, then put the entire pan into the oven
- About 45 minutes later, remove perfect chicken with crispy skin from the pan and serve
- If you are making any vegetables, they are delicious sautéed in chicken drippings
kelliskillet 