#crispychickenskin

For this brined roast chicken recipe, the meat is soft and flavorful, and the skin is perfectly crispy. Brining the chicken helps to add flavor and moisture to it, which makes for a tasty and juicy roast chicken.

Ingredients: 1 whole chicken about 4-5 pounds. 4 cups water. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 cloves garlic, smashed. 1 tablespoon whole black peppercorns. 1 sprig fresh rosemary. 1 sprig fresh thyme. 1 lemon, sliced.

Instructions: Water, brown sugar, garlic, black peppercorns, rosemary, and thyme should all be mixed together in a large pot. Add the sugar and salt and stir until they are mixed in. The chicken should be fully submerged in the brine when you put it in. Put it in the fridge with the lid on for at least 4 hours, or overnight for the best results. Set the oven to 425F 220C and heat it up. Take the chicken out of the salt water and use paper towels to dry it. Throw away the brine. Put the slices of lemon inside the chicken. First, put the chicken on a roasting rack in a roasting pan. If you want, you can truss it. Put the chicken in an oven that has already been heated for about an hour and fifteen minutes, or until a meat thermometer inserted into the thickest part of the thigh without touching bone reads 165F 75C. After the chicken is done, take it out of the oven and let it rest for 10 minutes. Finally, cut it into pieces. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 75 minutes

Because the chicken is cooked in a cast iron skillet and the spices are mixed together, the chicken thighs are juicy and flavorful, and the skin is crispy.

Ingredients: 4 bone-in, skin-on chicken thighs. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. Salt and black pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken thighs. Heat a cast iron skillet over medium-high heat. Once hot, add the chicken thighs, skin side down. Cook for about 5 minutes until the skin is crispy and browned. Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and registers an internal temperature of 165F 75C. Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley if desired before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

This recipe for roast chicken is a classic. The chicken is juicy and flavorful, and the skin is crispy. The aromatics and buttery herb mixture give the chicken an irresistible flavor that makes it the perfect main dish for any meal.

Ingredients: 1 whole chicken about 4-5 lbs. 4 tablespoons butter, softened. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 lemon, halved. 4 cloves garlic, minced. 1 onion, quartered. 4 sprigs fresh thyme. 4 sprigs fresh rosemary. 2 tablespoons olive oil.

Instructions: Warm the oven up to 425F 220C. Dry the chicken with paper towels after you rinse it. Melt the butter and mix it with salt, pepper, and paprika in a small bowl. Spread the butter mix all over the chicken, even under the skin. Put garlic, onion, thyme, and rosemary inside the chicken along with the lemon halves that you squeezed over it. Use kitchen twine to connect the legs. Spread olive oil on the chicken and put it in a roasting pan. For 15 minutes, roast in an oven that has already been heated up. Then, lower the heat to 375F 190C. Raise the temperature and keep roasting for another hour and fifteen minutes, or until the juices run clear and a meat thermometer reads 165F 75C. Wait 10 to 15 minutes before cutting the chicken into pieces.

Prep Time: 15 minutes

Cook Time: 90 minutes