Crispy Roasted Chicken Recipe: Hi Guys, today I’ll show you guys how to make the Easiest Crispy Roasted Chicken with just salt and pepper. I know that sounds too simple but the chicken will be extremely tasty. Here is my whole chicken washed. This is about 4.5 lbs or 2 kg. You can use any size chicken in this recipe. Pat dry really well with paper towels. <br>Turn the chicken over and take the backbone out. Kitchen shears are perfect for this. I’m doing this so the chicken will cook faster. You can save the bone in the freezer for when you make chicken stock or gravy. Press down on the breastbone until you hear a crack - this will flatten the chicken.<br>Sprinkle the chicken with 1 teaspoon coarse salt and 1 tsp ground black pepper. Rub it all over. Turn over and season the other side with 1 tsp black pepper and 1 tsp coarse salt. I know that sounds like a lot of salt and pepper but the chicken really needs it since we are not adding any other spices. <br>Heat your oven to 450 degrees Fahrenheit or 230 degrees Celsius. Place a sheet pan in the oven while it’s heating so the pan will get very hot. <br>When your oven has reached 450 degrees, carefully take the hot sheet pan out with oven mits and place the chicken breast side down. Put the chicken in the top rack of your oven for 25 to 30 minutes. After 25 minutes, slide a spatula underneath the chicken and turn over. Use a clean kitchen towel if it’s too hot to handle. If the skin is sticking to the pan, it needs a few more minutes in the oven. After the chicken is flipped over, put the pan in the oven for another 20 to 30 minutes until completely cooked. If you’re using a meat thermometer, it should register 165 degrees Fahrenheit or 75 degrees celsius. <br>During the last 10 minutes of cooking, my smoke alarm went off. Since the oven is at such a high temperature and there is grease on the sheet pan from the skin, smoke could be an issue. If that happens to you, turn the oven heat down to 425 or even 400 degrees Fahrenheit. It also helps to have a vent fan on. <br>The chicken is done, it’s golden brown. Let it rest for 10 minutes before you cut into it. My favorite part, the wing. You heard how crispy that was. Everyone wants the wing, too bad there are only two. I’ll cut into the breast. Nice crispy skin. The meat is so juicy. The chicken is salty and peppery. I don’t usually put this much salt and pepper when I roast anything but for this chicken, it’s perfect. The salt really helps crisp the skin. Now I roasted the chicken right after seasoning. If you have the time, after seasoning, refrigerate the chicken uncovered for one hour. This air dries the chicken which helps crisp up the skin. Even without the hour, my chicken came out perfect. With only 3 ingredients, chicken, salt and pepper, you’ll have a crispy roast chicken in one hour or less. Give this a try and let me know what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)
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