What a Sunday we had yesterday! Nothing makes me happier than getting outside to play and explore in nature with my friends, family, and pups. And yesterday IMG_9948was the best combination of all 3. Hours of exploring with my husband, brother, his girlfriend, and our pups in Santa Cruz’s Nisine Marks State Park, followed by organic hard cider at a brewery in Capitola with my good friend Taz, and then home to make some of the most amazing crispy roasted chicken we’ve ever had.  After months of weekly trips to buy LOTS of leg, wing, and thigh packs of pastured chicken from our favorite farmers at farmers market, AND after tons of work trying to perfect this recipe, we’ve finally done it. And today, I’m happy to share this recipe with all of you!

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So without further ado, I bring  to you my finger lickin’ crispy roasted chicken. The trick is to get as much moisture as possible off the bird before cooking. Then once it’s nice and salty and dry, you smother the bird with a layer of the perfect fat blend. And to really knock it out of the part, you cook it just right, at the perfect temperature with a broil to finish. The result is the crispiest, most delicious salty, bacon fatty chicken skin that hugs the juiciest, most flavorful dark meat chicken ever. Yum! I HIGHLY recommend going with pastured chicken here. The dark meat will have much higher nutrient density, much more flavor, and nothing beats buying and eating happy chickens from the farmers that make it their life’s mission to farm and sell sustainably. (Just do not go with Foster Farms). Get this week off to a good start today. Go outside, move, play, and roast up some of this finger lickin’ good chicken. You can’t go wrong!

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Finger Lickin' Good Crispy Roasted Chicken (like fried chicken, but so much better)

  • Servings: 2+
  • Time: 40
  • Difficulty: easy
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WHAT YOU NEED:

  • 2 each of skin-on, bone-in chicken legs, wings, and thighs (obviously any combo of this is fine, and just increase the other ingredients for a bigger batch!) OR one WHOLE chicken
  • 1-2 TB organic olive oil
  • 1-2 TB bacon grease, lard, or tallow
  • 2 TB grass fed butter or ghee (use extra lard or tallow for AIP)
  • plenty of sea salt
  • wire roasting rack of some sort (I just use the top shelf of my cooling rack)

WHAT YOU DO:

  • 1-3 hours before it’s time to cook, pat your chicken dry with a paper towel, place on a plate, and sprinkle with sea salt until each piece is evenly covered
  • put plate in the fridge (the salt pulls the moisture out of the bird, and the cold air evaporates it away giving you crispy instead of soggy skin)
  • when it’s time, preheat the oven to 450 F (I use convection roast setting on my oven)
  • melt the butter and bacon grease in a small pan and add your olive oil
  • pull your chicken out and pat it dry just incase there’s any remaining moisture
  • brush it evenly with the fat mixture until fully covered (there should be some leftover)
  • place it on a wire rack sitting on top of a baking sheet
  • sprinkle with a layer of sea salt
  • bake for 10 minutes, then pull it out and flip any pieces with skin on all sides (flip legs, but keep thighs skin side up – if you’re roasting a whole chicken leave it breast up)
  • give it another brush with the remaining fat till its used up
  • put the chicken back in the oven, and decrease temperature to 350 F for 20 minutes for every pound of meat your roasting (A typical whole chicken needs another 60  minutes, and legs and thighs need another 15-20)
  • check with a thermometer, and once the inside hits 165, set your oven to high broil
  • keep an eye on the chicken as it broils, waiting till its nice and crispy before pulling it out (about 3-5 minutes)
  • eat it hot! And ENJOY every bite

We paired it last night with sweet potato and rutabaga mash and roasted romanesco (all from farmers market). Let me know what you think! We have this every single week. The skin is crispy and delicious, and the inside is just oh so juicy and tender. Recreate. Share. Enjoy! Cheers.