One of my very first posts many moons ago on Dine & Dish was about how I don’t “do” snow. I’m not a fan. I think it’s pretty and all, but I’d rather sit in by the fire, snuggled up with a good book, looking out on it falling gently on the trees rather than being outside with the snow falling on me.
That attitude was the old me. After a phone conversation last night with my friend DeAnn as we were discussing our personal Happiness Projects, it kind of hit me that I have one chance at this life I’ve been given. As much as I hope I can be reincarnated someday as a Glee cast member, I have to be mindful that as far as I know, today is my one and only chance to live today. I have one chance to be the best mom I can be to my kids… to make the most of the memories and days we have together.
So today, outside of my normal snow hating character, I got bundled up with the kids and we headed outside into the most beautiful Kansas snowfall I have seen in a very long time. And not just once… twice I did this! For hours at a time! We had a fantastic time, I shoveled our driveway and sidewalk with the help of a good friend, and then we all came inside to warm up with hot chocolate. Picture perfect, memory making kind of day… and had I not stepped out of my old self and into my new self, I would have totally missed out on being present with my kids during such a fun time.
Part of my Happiness Project is to focus on being present, and with that comes me actively being a part of my family’s life. Not just sitting on the sidelines, but jumping in, getting off my butt, and being among their chaos.
This is also part of my Eat. Live. Be. initiative. You all were so fantastic last week with my nakedness and I hated to think of letting you down. Each time I almost flubbed on my Weight Watchers points, your positive comments came into my head and I got myself in control… most of the time. I had some slip ups but I also did a pretty darn good job of keeping on track. I exercised every day, which for me is unheard of. I drank a ton of water, which again… I’m the Diet Dr Pepper queen, so this is a huge improvement. Most importantly, I was present and mindful of what I was putting into my body and attempted to stay clear of mindless eating. Thank YOU for supporting me, watching me and helping me along this journey! (I’m down 2.8 pounds this week from 180.9 to 178.1!)
Finally, I made the most delicious roast chicken, adapted from a recipe in the January 2011 issue of Martha Stewart Living Magazine. Served over a salad of mixed greens and Honey Mustard Vinaigrette Salad Dressing (still a fave of ours), this chicken made me feel like I was “cheating”, it was truly that delicious. An added bonus it that this one chicken was able to be stretched into multiple meals. Gotta love that! (Oh – and ignore the extra black roasted crispies and potatoes on the cookie sheet…. we kind of like our roasted potatoes well done around here!)
Hope you all had a great week! Can’t wait to read your updates.
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Crispy Oven Roast Chicken
Crisp-Skinned Chicken with Roasted Potatoes (Adapted from Martha Stewart Living Magazine, Jan 2011)
Author Dine & Dish
Ingredients
- 6 redpotatoes quartered
- Coarse salt
- Extra-virgin olive oil
- 1/2 teaspoon cornstarch
- 1 whole chicken about 4 1/2 pounds
- 2 tablespoon butter softened
- 3 cloves garlic minced
Instructions
Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
Mix together 1 1/2 teaspoons salt and the cornstarch (this was new to me, and really made a huge difference in the flavor and crispness of the chicken!). Pat chicken dry with paper towels. Combine minced garlic and softened butter. Rub skin with butter, and season with salt mixture. Rub the inside of the cavity as well.
Place chicken, breast side up on sprayed baking sheet and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving.
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
FAQs
To achieve maximum crispness, the skin has to start dry and stay dry – if water is present, it will create steam, which inhibits crisping. For the ultimate crispy skin, start your prep the day before. After quickly rinsing your bird, be sure to thoroughly dry it inside and out with paper toweling.
Is it better to bake a whole chicken at 350 or 400? ›
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
Should I cover whole chicken with foil when baking? ›
Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.
How do you get crispy chicken skin? ›
If you are cooking on the stovetop, heat the oil in an oven-safe skillet, such as a cast iron skillet, almost to the point of smoking, then sear the chicken, skin side down, until it's nice and crisp. Once the skin is crispy, flip the chicken pieces and finish out the rest of the cooking in a 400° to 450° F oven.
Is oil or butter better for crispy chicken skin? ›
Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.
What is the best temperature to roast a chicken? ›
For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight. For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.
Should I cover my roast chicken? ›
When it comes to roasting a chicken its best to cover. it with tin foil for at least the first 30 minutes of. cooking. This will help to keep the heat around the.
Will baking chicken at 350 dry it out? ›
To ensure your oven-baked chicken breast is juicy, cook it for a short time at a high temperature, and it will emerge from the oven perfectly cooked. Baking the chicken for a short time in a hot 450°F oven helps seal the juices, while prolonged cooking in a moderate 350°F oven can dry it out.
How long does it take to bake chicken at 350? ›
The right temperature and time
| Type of chicken | Weight | Roasting: 350°F (177˚C) |
|---|
| breast halves, bone-in | 6 to 8 oz. | 30 to 40 minutes |
| breast halves, boneless | 4 oz. | 20 to 30 minutes |
| legs or thighs | 4 to 8 oz. | 40 to 50 minutes |
| drumsticks | 4 oz. | 35 to 45 minutes |
1 more rowBrine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.
It's usually not necessary to add water to the pan for a roast chicken: the steam created by the water can prevent the skin from becoming browned and crisp.
What is the secret to crispy skin? ›
The secret to crispy skin
- When it comes to roasting poultry – the crispier the skin, the better! But how do you achieve a crispy skin without drying out the meat inside? ...
- Step 2: Season with salt. ...
- Step 3: Add butter or duck fat under the skin. ...
- Step 4: Rest overnight. ...
- Step 5: Circo-Roast your bird.
Low Temperature: Baking chicken at too low a temperature can result in a lack of crispiness. To achieve crispy chicken skin, bake the chicken at a higher temperature, typically between 375°F to 425°F (190°C to 220°C), depending on the recipe and the size of the chicken pieces.
Why is my roast chicken not crispy? ›
If you don't have time for that air drying step, just make sure you pat down your chicken well with paper towels. If you have 30 minutes, leave it on the counter for a half an hour or so for a quick air dry before roasting. Then baste it a few times during roasting and call it good.
How do you keep crispy chicken crispy overnight? ›
Placing it on a wire rack in the refrigerator will help maintain air circulation, preventing condensation that can make the coating soggy. Paper Towels: Place a layer of paper towels between the fried chicken pieces when storing them. This helps absorb any excess moisture and keeps the coating crisp.
How do you keep chicken skin crispy when reheating? ›
For maximum crispiness, place the chicken on a wire rack over a baking sheet; this setup allows for good circulation of air and heat.
How do you make chicken skin crispy without overcooking it? ›
For baked chicken, consider starting with a hot oven (around 425-450°F) to crisp the skin quickly, then lowering the temperature to cook the meat through without drying it out.
Does foil keep chicken crispy? ›
If you wrap foil tightly around fried chicken (like you would if a roast needs to be kept warm), the poultry may stay warm but the crispy skin is going to get soggy.
