Crispy Roast Chicken
by Mai Hexi
Favorite
Difficulty
Normal
Time
15m
Serving
2
Update on February 25th, 2020 Thank you for your liking for this recipe. Some chefs are especially nice to leave a message to thank you for this recipe. Thank you for your liking. I hope that your cooking time will be more and more happy.
In addition, in the tips, we reply to the questions of some kitchen friends. Ask some kitchen friends to read the recipe carefully before asking questions. In fact, many of the questions have been written quite clearly.
Update October 2017
Seeing that many chefs tried this recipe and grilled a perfect crispy roast chicken with crispy skin and tender meat, I am very happy for everyone, but there are also individual questions. Here are some special answers.
1. It's too salty. The saltiness of the salt varies from one to the other, so please make some adjustments yourself. If you think that your own salt is relatively high, you can add a little less. It is not a big problem if you don't add it when you eat it, but don't reduce it too much, the skin will not be so crispy.
2. If there is no thyme, don't add it. I have just used salt and black pepper the last few times, and it tastes so good that I lick my fingers. Other spices such as rosemary, basil, etc., as long as you like it.
3. Too dry. In fact, I have grilled more than a dozen chickens and dozens of chicken drumsticks. I really haven't encountered any dryness. Every time the finished product is crispy on the outside and soft on the inside, there will be gravy in the mouth. If the chicken is roasted with dry wood, I think the possible reason may be that the oven temperature is too high or the roasting is too long? Then you need to make corresponding adjustments.
4. Not coloring may be the reason for the low temperature, try to increase it
5. The fishy chicken is not fresh enough, or the quality of the chicken is not good. Change the chicken.
6. When eating meat with uneven taste, just sprinkle some salt on it. If it is really troublesome, just put some salt in the chicken belly.
7. I can't help but want to add other things to marinate. I personally think that if the quality of chicken is good, marinating is unnecessary. It is already delicious and simple.
8. Other sharing. Recently, I rarely roast whole chickens and prefer large drumsticks. If you are in a hurry, it is more efficient to bake with an air fryer, and it can fry out the excess fat in the skin, which is simply great. The finished product is very similar to crispy chicken fried without the batter. Kitchen mates with air fryer can also try it. You are guaranteed to be satisfied. Of course, there is no problem with an ordinary oven, it will be better to turn on the hot air.
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This is a grilled chicken recipe from a foreign website, and it has been widely reviewed by American chefs. I am used to the complicated marinated, sauced, and oiled complicated roast chicken. When I saw this recipe, I had all kinds of doubts. The line in my heart was: Don’t be kidding, you can roast a delicious whole chicken just like that?
But after looking through hundreds of comments, I saw that many people used this recipe and then resolutely abandoned the roast chicken recipe passed down by my grandma's ancestors, so I also made up my mind to give this recipe a chance.
I have made three times. Two or three catties of chicken can be eaten by three people in one meal. If you have a roast chicken plan, please try it. You will never be disappointed.
In addition, in the tips, we reply to the questions of some kitchen friends. Ask some kitchen friends to read the recipe carefully before asking questions. In fact, many of the questions have been written quite clearly.
Update October 2017
Seeing that many chefs tried this recipe and grilled a perfect crispy roast chicken with crispy skin and tender meat, I am very happy for everyone, but there are also individual questions. Here are some special answers.
1. It's too salty. The saltiness of the salt varies from one to the other, so please make some adjustments yourself. If you think that your own salt is relatively high, you can add a little less. It is not a big problem if you don't add it when you eat it, but don't reduce it too much, the skin will not be so crispy.
2. If there is no thyme, don't add it. I have just used salt and black pepper the last few times, and it tastes so good that I lick my fingers. Other spices such as rosemary, basil, etc., as long as you like it.
3. Too dry. In fact, I have grilled more than a dozen chickens and dozens of chicken drumsticks. I really haven't encountered any dryness. Every time the finished product is crispy on the outside and soft on the inside, there will be gravy in the mouth. If the chicken is roasted with dry wood, I think the possible reason may be that the oven temperature is too high or the roasting is too long? Then you need to make corresponding adjustments.
4. Not coloring may be the reason for the low temperature, try to increase it
5. The fishy chicken is not fresh enough, or the quality of the chicken is not good. Change the chicken.
6. When eating meat with uneven taste, just sprinkle some salt on it. If it is really troublesome, just put some salt in the chicken belly.
7. I can't help but want to add other things to marinate. I personally think that if the quality of chicken is good, marinating is unnecessary. It is already delicious and simple.
8. Other sharing. Recently, I rarely roast whole chickens and prefer large drumsticks. If you are in a hurry, it is more efficient to bake with an air fryer, and it can fry out the excess fat in the skin, which is simply great. The finished product is very similar to crispy chicken fried without the batter. Kitchen mates with air fryer can also try it. You are guaranteed to be satisfied. Of course, there is no problem with an ordinary oven, it will be better to turn on the hot air.
----------------------
This is a grilled chicken recipe from a foreign website, and it has been widely reviewed by American chefs. I am used to the complicated marinated, sauced, and oiled complicated roast chicken. When I saw this recipe, I had all kinds of doubts. The line in my heart was: Don’t be kidding, you can roast a delicious whole chicken just like that?
But after looking through hundreds of comments, I saw that many people used this recipe and then resolutely abandoned the roast chicken recipe passed down by my grandma's ancestors, so I also made up my mind to give this recipe a chance.
I have made three times. Two or three catties of chicken can be eaten by three people in one meal. If you have a roast chicken plan, please try it. You will never be disappointed.
