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Crispy Roast Chicken with Garlic and Herbs

This roast chicken uses dry-brining with baking powder to achieve a crispy, crackling skin while keeping the meat tender and juicy inside. Main ingredients include whole chicken, salt, herbs, garlic, and olive oil, with the final appearance showcasing golden, crispy skin and flavorful, moist meat. The dish involves roasting in the oven until beautifully browned and aromatic.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 1 teaspoon baking powder helps achieve crispy skin
  • 2 tablespoons kosher salt for dry-brining
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for rubbing
  • 1 tablespoon fresh thyme chopped

Equipment

  • Roasting pan or ovenproof dish
  • Milk thermometer (optional for checking internal temp)

Method
 

  1. Pat the chicken dry with paper towels, ensuring the skin is as dry as possible for maximum crispiness.
  2. Mix the salt and baking powder together in a small bowl to create your dry-brine mixture.
  3. Rub the salt and baking powder mixture all over the chicken, making sure to cover every surface, especially under the wings and inside the cavity.
  4. Place the chicken on a rack set over a baking sheet and refrigerate uncovered for 4 hours or overnight; this helps dry out the skin and enhances crunchiness.
  5. Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes before roasting.
  6. Preheat your oven to 425°F (220°C). Meanwhile, mix minced garlic, chopped thyme, and olive oil in a small bowl.
  7. Gently loosen the skin of the chicken and rub some of the garlic-herb oil underneath to infuse flavor into the meat.
  8. Brush the remaining herb oil all over the chicken’s skin, which will help it crisp up during roasting.
  9. Place the chicken in the hot oven and roast for about 75 minutes, or until the skin is golden brown and the juices run clear when pierced.
  10. Remove the chicken from the oven and let it rest for 10 minutes; this allows the juices to redistribute, ensuring moist meat.
  11. Carve the chicken, revealing crispy, crackling skin and tender, juicy meat, ready to serve.

Notes

Ensure the chicken dries thoroughly for the crispiest skin. Overcrowding or covering the bird during roasting can soften the skin. Using a thermometer helps achieve perfect doneness without overcooking.