Crispy Baked Chicken

Okay, so I realize baked chicken isn’t exactly revolutionary but there is a very simple, very straightforward knack to getting it crispy. And it isn’t half of what you think (with basting and brining and stuffing and trussing, etc.). Like most of what I do, the answer is pretty simple… the less you do the better and…

plenty of SALT (foreshadowing… AND #openflamecooking … but more on that later).

Now ya’ll know I love Longstone Farm and their absolutely unrivaled pork chops (click for #datenight story) … but they also do poultry and their whole birds are equally a thing of beauty.

🐔

Alternatively, feel free to #levelup and make a citrus bird…

what you need

A whole chicken (preferably from Longstone Farm). The smaller ones will be 3-4 pounds or the larger 5-7 pounds.

One lemon, thinly sliced

A ton of salt and some paper towels

Maybe some paprika and/or thyme if you’re feeling extra fancy

Vegetables, as desired. Smaller potatoes, carrots, celery, onions, all welcome.

how to make it

Okay, listen closely.

Unthaw your chicken.
Rinse it in cool water.
Pat it very, very dry (this is key).
Salt it generously.
Leave it in the fridge for 8-24 hours.
Rub it lightly with a lemon slice and salt a bit more.
Sprinkle it lightly (with thyme and/or paprika).
Bake for 45-90 (up to 120) minutes on 400, depending on the size of the bird. Internal temp should reach 165 F. If it’s a large bird (4-6lbs) and it is going to be in there a while, you may want to cover it in tinfoil for the first 45 minutes as it will brown quickly. If it’s a smaller bird (3-4 pounds), it will be fine.

The chicken will become very brown and the lemon peels will burn unless you add them ~10 minutes out.

You should probably use a meat thermometer and check for an internal temperature of 165 degrees. Definitely don’t check it before 45 minutes for the smallest bird.

If using vegetables, feel free to toss in olive oil, thyme, and salt. If you situate them around the bird, they will cook beautifully in all the chicken juices.

This bird will be salty and crispy. Best served with a crisp, green, lemony salad.