If I’m cooking a roasted chicken, the skin HAS to be crispy! My weakness is a crispy chicken skin, loaded with flavor in each bite and nice and crunchy.
I thought of putting together a meal that could be served family style. And doesn’t take too much prep work. Roasting a chicken has to be one of the easiest meals that you can put together! Then sautéing some green beans in a little bit of the residual grease with garlic and butter. Very simple, but extremely delicious!
My son is so picky these days too, eating pretty much chicken whenever he’s in a mood. That’s pretty much the go to protein to get him to eat at this stage in his toddler-hood. It’s to the point where he’ll even eat chicken tenders for breakfast! So these are one of those meals where I know I won’t have a problem getting him to eat!
The key to this recipe is keeping the bird as dry as possible, and high heat. The lack of moisture combine will higher heat will keep the steam to a minimum and cause the top of the skin to get nice and crispy!
I normally don’t have twine in the house, nor do I have the patience to truss a bird with it. But if you want a bird cooked evenly you need to keep the legs and wings as close to the body as possible.
I’ve learned that the quickest and easiest way to truss a bird is using the extra skin flaps towards the bottom of the breasts near the legs, cut a slit in the skin and use it to hold the legs in. Then just fold the wings back behind the neck like you were making it fold its arms behind it’s head a relax for a nice relaxing get-away in a 450 degree oven!
Once you have the chicken in the oven there isn’t much to do, but I like using a skillet. When using a roasting pan at this high of a temperature I experience a lot of smoke. Your mileage may vary.
I Also enjoy the flavor of using some of the residual chicken grease left in the skillet to sauté the green beans to give a nice flavor!
Here’s the equipment I recommend using for this recipe: