Roast
Slow-Roasted Chicken With Extra-Crisp Skin From Lindsay Maitland Hunt
Popular on Food52
36 Reviews
chansiboo
December 11, 2024
I like the idea here, but it can become an all around winner with one small modification that makes a world of a difference: roast breast side down.
The primary reason whole chickens are roasted breast-up is to brown and crisp the majority of the skin. That's irrelevant in this recipe. Instead, roasting breast-down allows the fat to render down into the breast meat, making it much more tender and flavorful than you'd find in a typical chicken, no matter how slowly roasted (it's also a major part of the reason rotisserie chicken breasts are more moist than standard oven roasts - the breasts have gravity on their side at least half the time)
This recipe addresses half the issue and is good. But it should be edited to flip the cooking position, especially since there are references to rotisserie methods in the "genius" description.
The primary reason whole chickens are roasted breast-up is to brown and crisp the majority of the skin. That's irrelevant in this recipe. Instead, roasting breast-down allows the fat to render down into the breast meat, making it much more tender and flavorful than you'd find in a typical chicken, no matter how slowly roasted (it's also a major part of the reason rotisserie chicken breasts are more moist than standard oven roasts - the breasts have gravity on their side at least half the time)
This recipe addresses half the issue and is good. But it should be edited to flip the cooking position, especially since there are references to rotisserie methods in the "genius" description.
Dave
November 11, 2022
Bogus title for a recipe where you simply roast a chicken until you can pull the skin off and then crisp up the skin. Really?!?!? Who hasn't done that? Let's get with some recipes that are a little more complex - or very simple but worthy of the title of the recipe. I honestly don't know what the point of this or the hoopla you made about it is.
SB
March 9, 2021
I have tried many "crispy skin" chicken recipes over the years with some decent success (overnight salting had been my go to.)
Once I tried this one, it became the only whole chicken I will make. I even made it for Thanksgiving since I'm not a big fan of turkey anyway. It was a hit all around, and I can't get over the skin. It's the main reason i want to make this bird. All. The. Time.
I can hardly wait to make it for my parents once I can safely see them again!
Once I tried this one, it became the only whole chicken I will make. I even made it for Thanksgiving since I'm not a big fan of turkey anyway. It was a hit all around, and I can't get over the skin. It's the main reason i want to make this bird. All. The. Time.
I can hardly wait to make it for my parents once I can safely see them again!
Julie
February 11, 2021
This is the best chicken recipe I know of. Just made it last night. Prep and cooking is not a big deal. 4 lb store-bought chicken took 2-1/2 hours to reach well beyond 165 degrees recommended in the recipe. I prefer it cook a bit longer to get to the meat falling off the bone. I served the chicken on a bed of bok choy brown rice, drizzled half the pan drippings on the rice; added the chicken and drizzled the rest of the drippings, and topped with the crispy skin. The leftovers the next day tasted like a chicken flavored raised glaze donut. STG.
soosie
January 3, 2021
I made this with a pastured chicken, which I usually roast at 300 in a convection oven. I started this time at 275, then decided to reduce it to 250. The meat was luscious but not as falling-off-the-bone as expected. I think 250 is about right for the pastured/convection combination. BTW, my bird was lovely and golden at the end for presentation (probably the convection), but the skin was amazing post-blast -- deep golden, very crispy, bacony in taste. (I use convection since my oven won't hold temp on bake and repair people tell me it can't be repaired. So I'm holding on to convection as long as I can.)
Christine
August 9, 2020
I have made this at least 4 times since finding this. It is such an easy and great recipe, and then supplies many meals afterwards. I roast my chicken upside to encourage the back fat to drip and baste the chicken as it goes.
Daniel B.
June 6, 2020
This was my first time eating the skin from an entire chicken, of which I am simultaneously ashamed and proud. It is also the first time I am happy my family are not skin-eaters. Loved it.
tracy R.
May 19, 2020
What about cooking the chicken in an Instant Pot and then using this technique for the skin......thoughts?
Fragon
May 13, 2020
This is one of the most brilliant genius recipes ever. Iâve made it three times. My husband and I get two or three meals - plus soup - from one chicken. The chicken comes out tasty and juicy, the crispy skin and âsauceâ are sinfully good. I serve on a bed of baby spinach (voila! The green veggie!) the first day, then chicken salad or just the same again. I agree, 6 stars.
brushjl
May 11, 2020
I think I did it right, but just wasn't a fan. I do like slow roasted vs high temperature roasting, but missed having a beautiful bird to carve. Just wasn't the same.
debplusthree
May 10, 2020
May I please give this recipe a 6 out of 5 stars? It came out perfectly, tender, moist meat and it was fun to really get the flavor of rosemary and lemon in the meat too, so often those flavors disappear, not so with this recipe!! Oh, that ridiculous, crispy skin, unbelievable! I have been craving fried chicken lately, but it just isnât an option right now, and this recipe truly satisfied that craving ~ plus it has no added fat, no breading, just sheer perfection! Thank you again for the wonderful videos, you and your husband are doing a spectacular job and I love laughing when you two are having fun. Once again, well done!
Madinak
May 7, 2020
This is a new family favorite! I salted the night before and cooked it breast down with that lump of fat from the back of the chicken inside to self-baste the breast (it worked!). Cooked in a roasting pan with potatoes and broccoli underneath and let rest for 15 minutes. I loved the moistness of the breast and easy meat removal that let us make chicken stock from a clean carcass.
Emily
May 5, 2020
This recipe is amazing! I have struggled with whole birds for years because I am a terrible carver. No problem with this recipe! The skin pulled off so easily, and the flavor of the chicken was perfect. I used a regular sheet pan and a 5 lb. bird, and 2.5 hours was the perfect amount of time. Any more would have been too much. Such a great, easy recipe!!
daisy401
May 4, 2020
Love this recipe! I've always done it at 425 for 1 hour, and that does work well, but this was the best roast chicken I've ever made. I was hesitant about just placing it in a roasting pan or baking dish--I usually would use a rack, or even lay down whole carrots, just something to create space between the bird and the pan. Not necessary in this recipe. It didn't burn or stick, and it gave off SO much juice while remaining perfectly moist and done uniformly throughout. I actually didn't do that last part with the skin--it was golden bronze and crisp enough when it came out. I used a tinfoil 9x13 cake pan--worked perfectly. It really does give off a lot of liquid so I wouldn't do it in a shallow baking dish. I poured off all the liquid, reduced it on the stove top w/ some white wine, flour and butter for a lemony jus.
Grace W.
May 2, 2020
I made this last week with chicken wings that I had already marinated and planned to pan fry. So cooked it per recipe (just different seasonings) and it was a HIT with two kids under five and adults! And because it was wings we had lots of "chicken chips" as the kids called it. The deboning took time but honestly, serving wings to kids I would've had to spend time deboning for them at the table anyway. Making this again tonight as I type this (since I'm here checking on oven temp requirements). More genius recipes please!
[email protected]
April 29, 2020
Hi there - I have a whole chicken CUT into parts. Good bird, good butcher (is that like saying they came from a good family?). Can I cook at that high temp if cut? Worried the separate pieces will dry out at 500 degrees... Advice?
Susan G.
April 29, 2020
I wouldnât think it would make much difference as I believe itâs the whole slow cooking thing that renders the meat moist and tender. It could be difficult reconstructing the bird, so where are you going to put the lemon? Tie a quarter to each piece of chicken???!!!đ or maybe douse the lot in juice and nestle the pieces close together?
Good luck đđť
Good luck đđť
[email protected]
April 29, 2020
Jamie Oliver does a split chicken that lays on the lemons, so maybe some version of that... keep ya posted. Thank you!
Judy B.
April 29, 2020
Whoops! I think you read something wrong. The temperature is 300 degrees. Sloooow roasting. Canât tell you about cut up parts for sure. I am pretty sure that 500 would just incinerate just about anything!
[email protected]
April 29, 2020
How right you are! I actually new you started low... but thought the 500 would crush it at the end. đŽ But thank you for clarification. Truthfully I âchickenedâ out and made the Ina Garten toasted pieces with lemon and onions. 450 degrees for about 40 minutes and then resting 10 minutes. It was fabulous.. Iâll try this next week! Thanks!
Kimberly
April 28, 2020
Watched this yesterday and made it today. It was pretty delicious considering this is only the first time ever i made a whole chicken in the oven. Crisping the skin like this is like making crack chicken chicharrones. Husband liked it. My 1yo liked it. Definitely will be making this again. I got a 4-1/4 Lb chicken and cooked for 2-1/2hrs and it may have been a little longer than it should have been but the more I make this the better I will get at it. I tweaked the seasonings by adding a little butter inside with the dried rosemary since I didnt have fresh and I added whole cloves of garlic (it was so good) along with homegrown lemons. Thanks for this and I loved your video and the silly outtakes that made me relate and feel normal with you. <3,
Susan G.
April 26, 2020
OMG!!!!!!!
That is seriously the BEST ever chicken and soooooo easy!
Brilliant, thank you so much. As the girl says, â Iâll never cook chicken any other wayâ!!!!
That is seriously the BEST ever chicken and soooooo easy!
Brilliant, thank you so much. As the girl says, â Iâll never cook chicken any other wayâ!!!!
Christine B.
April 26, 2020
Kristen, I have to tell you how much I love your home-filmed videos! The spontenaity really adds to them, especially when you add the appearance of a certain little person! Thanks for this week's chicken recipe. Will definitely be trying it soon. Stay safe. Cheers from Australia.
Kristen M.
April 27, 2020
Thank you, Christine! Glad you're enjoying our at-home antics. Stay safe over there.
Cooking D.
April 24, 2020
Nice surprise as I recently roasted a chicken this way and was very nervous about doing it. Then I decided to remove all the skin also. I put it in my cast iron frying pan with no grease. There was enough grease in the skin to fry up crisp and beautiful. It was so tasty on a salad, and on scrambled eggs! Much of it was also eaten out of hand. The roasted chicken was the most tender and juicy Iâve ever made before. Very rewarding to find I have learned how to improvise after a long time of cooking. Recommending this recipe!
See what other Food52ers are saying.