Crispy Roasted Chicken Recipe

Chicken has been on sale at most stores so this is a perfect time to try this recipe! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

This week, I had lunch out with my friends.  We ate at a local restaurant that serves the moistest, most tender, classic Southern fried chicken.  I really wish I could fry chicken like my grandmother did.  She would soak the chicken in buttermilk and then coat it with a magical seasoned flour that I can’t seem to duplicate.  Of course, I have tried and tried to make my Grandma’s fried chicken, but as of late, I have not been successful. 

So, I’ve been working on roasting chicken so that the skin will be crispy out of the oven.  The trick is to increase the oven temperature just before the chicken is done.  A meat thermometer is a must when roasting meat.  Using one will insure that your meats are properly cooked and turn out tender and juicy as well. 

Whenever I bake chicken parts or quarters, I buy them when they are on sale, and I cook 3-4 pounds so that I will have leftovers to make another dish.  After your family enjoys Crispy Roasted Chicken, pick off all the leftover meat and either freeze it for a later use or make it into another delicious dish.  You could make Chicken ‘n’ Dumplings or Chicken Tetrazzini.  Baking chicken whole or in parts and then using the leftover meat to create a second meal is a smart way to cook since you are saving money and time.  In this recipe, I’ve included how to roast whole garlic.  Try this and you won’t believe how delicious your home will smell!   

Crispy Roasted Chicken 

3 lbs chicken parts or quarters (skin on and bone-in)
1-3 heads of garlic
1 medium onion, quartered
1 carrot, scraped and cut into chunks
3 T white wine
1 T fresh thyme leaves
1 T fresh chopped basil
1/4 c. butter, melted 

In a baking dish, place onion, carrot, and white wine.  Place chicken on top of vegetables. Sprinkle chicken with salt and pepper.  Combine thyme, basil, and butter; pour over chicken.  Prepare garlic heads and place in baking dish beside chicken.  (See tip below).  Roast chicken in 375 degree oven for 1 hour  (increase heat to 425 for last 10-15 minutes of cooking).  Bake until meat thermometer inserted into thickest part of thigh registers 180 degrees.   

Tip:  Roast garlic heads with chicken:  Cut off top 1/4 of each garlic head, and discard.  Place garlic heads, cut side up on aluminum foil and drizzle with olive oil.  Wrap foil around garlic heads, sealing foil at top.  Bake along with chicken for 1 hour.  Remove from oven and cool.  Remove papery skin, and squeeze out soft garlic into a small jar.  Seal and refrigerate; use within 2 weeks. Add roasted garlic to steamed vegetables, mashed potatoes, rice, or soups.  Spread on toasted bread or add to pasta sauce.



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