Crispy Spiced Up Oven Roasted Chicken

Crispy Spiced Up Oven Roasted Chicken

Like a rotisserie chicken with spice and crispiness at home with only a little work. A spiced up crisp skin roasted chicken that pops.

Roasted chicken can be blaaaaa. I mean bland, no boring, no I really don’t know the word I want but I think you know what I mean. Sometimes it’s what you want but not always.

I started by washing and drying large roasting whole chicken and then drying it completely. Then a spice rub with a little heat. Then roasted with a Cooks Illustrated method that I used before.

Rating

rating system 4

I really liked it. A little of that rotisserie chicken taste at home.

Notes: This will work with any size whole chicken. I had a huge 6+ pounder. The important part is the end points of turning off the oven and taking it out of the oven. Also ANY TIME you want crispy chicken you must wash and dry the chicken.

clean the chicken

Preheat oven to 450 degrees with a 12 inch cast iron pan coated with 1 T of oil in the oven. Wash the chicken under running water and trim of any excess skin and fat.

pat dry chicken

Pat dry the chicken.

tie legs

Tie legs together with twine.

ingredients for rub

Mix the rub: 4 tsp kosher salt, 1 tsp each of pepper, garlic powder, onion powder, thyme and sugar. 2 t paprika and 1/2 t cayenne pepper.

coat chicken with rub

Rub the spice mixture in the skin. Transfer to your preheated pan. Let roast until breast temp is 120-125 and thigh is 135. For my 6 lb. bird that was 55 minutes. A 5 lb bird would be 35-40 minutes and for a 4 lb. bird this would be more like 25 minutes.

bake until 175

Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes.
Let set for 10 minutes before cutting.

Crispy Spiced Up Oven Roasted Chicken
 
Prep time
Cook time
Total time
 
Like a rotisserie chicken with spice and crispiness at home with only a little work. A spiced up crisp skin roasted chicken that pops.
Author:
Serves: 1 chicken
Ingredients
  • 1 Whole chicken 4-6 pounds
  • 1 T oil
Rub
  • 4 t kosher salt
  • 1 t pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t thyme
  • 1 t sugar
  • 2 t paprika
  • ½ t cayenne pepper
Instructions
  1. Preheat oven to 450 degrees with a 12 inch cast iron pan coated with 1 T of oil in the oven. Wash the chicken under running water and trim of any excess skin and fat. Pat dry the chicken. Tie legs together with twine.
  2. Mix the rub: 4 tsp kosher salt, 1 tsp each of pepper, garlic powder, onion powder, thyme and sugar. 2 t paprika and ½ t cayenne pepper.
  3. Rub the spice mixture in the skin
  4. Transfer to your preheated pan. Let roast until breast temp is 120-125 and thigh is 135. For my 6 lb. bird that was 55 minutes. A 5 lb bird would be 35-40 minutes and for a 4 lb. bird this would be more like 25 minutes. The end point is important not the time.5) Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes. Let set for 10 minutes before serving.

 

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