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Roast Chicken with Crispy Skin

Tender Juicy Chicken with a Melt-in-Your-Mouth Crispy Skin!

Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Brine Time 3 days

Ingredients

  • 1 Orange zested, then quartered
  • 1 tbsp fresh Ginger grated
  • 1 tbsp fresh Sage minced
  • 2 tsp ground Black Pepper
  • 2 tbsp Kosher Salt
  • 1 stalk of Celery chopped in 4 (optional)
  • 1 small Yellow Onion quartered (optional)
  • 1 Carrot chopped in 4 (optional)
  • 1 clove fresh Garlic (optional)
  • Baker's twine (optional)

Instructions

  1. Create your seasoned brine. Add Orange zest, grated Ginger, minced Sage, Pepper, and Kosher Salt to a mixing bowl. Stir with a fork to combine.

  2. Brine and season chicken all over. Make sure brine goes between skin and flesh. Place fully covered in the fridge for 1 day, breast-side up. Flip the chicken breast-side down on day 2. On day 3 flip chicken breast-side up again. Uncover. Keep in fridge.

  3. Remove brined chicken from fridge 1 hour to 30 minutes before cooking. Allow to rest on counter uncovered to dry and warm up.

  4. Preheat oven to 500°F.

  5. (Optional) Stuff chicken cavity with the orange quarters, celery, onion, carrots, and garlic.*

  6. Truss chicken to keep legs and wings tight against the body. (Trussing is optional, but it will keep the legs together and any stuffing from falling out.) Prepare a roasting dish using tinfoil on the bottom and a roasting rack on top.

  7. Place the chicken breast side down on the roasting rack.

  8. Cook in the oven for 15 minutes.

  9. Remove chicken from the oven. Using a glove, rotate the chicken breast side up. Place back in the oven. Cook for 15 more minutes.**

  10. Lower oven temperature to 375°F and continue cooking for 30-40 more minutes.***

  11. Remove the chicken from the oven once it has reached 165°F internally. Test using a meat thermometer inserted in the thigh. Let it rest on the counter for 30 minutes before carving and serving!

Recipe Notes

*If you choose to stuff the bird, it will need to cook longer. I prefer to only stuff with a few safe leaves and one quarter orange. That way you get the aromatics and flavors without really changing the cooking time. Adding all aromatics will require approximately an additional 30 minutes in the oven!

**(If the wings are already looking burned, add tin foil covers to them.)

***(Remove the tinfoil wing covers if you used them.)