Introduction

Crispy roasted chicken is a simple yet irresistible dish that delivers golden, crunchy skin and juicy meat every time. With a blend of flavorful seasonings and a special technique to dry the skin, this recipe guarantees a deliciously crispy result perfect for weeknight dinners or special occasions.

A large white round plate holds pieces of roasted chicken with golden-brown, slightly crispy skin, seasoned with black pepper and herbs, arranged in the center and overlapping slightly. Underneath and around the chicken are roasted potato wedges with a light brown crust and a mix of red and pale yellow colors, caramelized onions with soft, translucent layers and brown edges, and sprigs of rosemary adding green accents. The white marbled texture surface beneath the plate adds a clean and bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 pounds bone-in skin-on chicken parts (thighs, drumsticks, breast, or a mix)
2 tablespoons kosher salt
1 1/2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme or rosemary
1/4 cup Crock Homestyle™ Dairy Free Salted Butter

Instructions

Step 1: Pat the chicken very dry with paper towels—this is crucial for crispy skin.
Step 2: In a small bowl, mix together kosher salt, baking powder, garlic powder, smoked paprika, black pepper, onion powder, and dried thyme or rosemary.
Step 3: Rub the seasoning mix all over the chicken pieces to coat evenly.
Step 4: Arrange the chicken uncovered on a wire rack set over a baking sheet and refrigerate for at least 30 minutes, or up to overnight, to dry out the skin.
Step 5: Preheat the oven to 425°F (220°C).
Step 6: Melt half of the Crock Homestyle™ dairy free butter and drizzle it over the chicken.
Step 7: Place the chicken skin-side up on the wire rack or on a parchment-lined baking sheet if a rack is unavailable.
Step 8: Roast for 35-45 minutes, depending on the size of the pieces.
Step 9: At the 25-minute mark, brush the chicken with the remaining melted butter to baste and promote extra crispiness.
Step 10: Continue roasting until the skin is deeply golden and crisp, about 10-20 more minutes.
Step 11: If desired, broil the chicken for the last 2-3 minutes to achieve extra crunch.
Step 12: Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Tips & Variations

For best results, refrigerate the chicken uncovered to help dry out the skin for maximum crispiness.
Feel free to swap dried thyme with rosemary or your favorite herbs for a different flavor profile.
Use a wire rack over a baking sheet to allow air circulation and prevent soggy bottoms.
To keep the chicken dairy free, use a plant-based butter or oil instead of regular butter.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) to help preserve the crispy skin. Avoid microwaving, as it tends to make the skin soggy.

How to Serve

The image shows a whole roasted chicken with golden brown, crispy skin placed on a wooden board. The chicken's surface is shiny from the cooked juices and has a mix of darker and lighter brown patches, showing a well-roasted texture. In the background, there is blurred green leafy vegetable and a red item, likely a pepper, sitting on a white marbled surface. A silver knife with a black handle rests next to the chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken for this recipe?

This recipe works best with skin-on chicken because the dry seasoning and roasting method create the crispy skin. Using skinless chicken will not yield the same texture or crispiness.

Why is baking powder used in the seasoning mix?

Baking powder helps to break down proteins in the chicken skin and encourages browning and crisping during roasting. It is an effective trick for achieving that coveted crunchy texture.