crispy skin chicken

The Best Crispy Skin Chicken! These crispy baked chicken thighs are so easy to make! Simply bake them with salt, pepper and spice in a hot oven for an hour! It is so easy and kid friendly.

Crispy Skin Chicken

bone-in skin-on chicken thighs,

coarse kosher salt,

black pepper

purchased herb and spice blend, see note*

Arrange oven rack in center of the oven. Preheat oven to 425 degrees convection. Lightly coat a heavy large roasting pan with cooking spray or brush with oil.

Lay chicken thighs in roasting pan. Sprinkle with about half of the salt and pepper. Sprinkle with half of the dry spices. Flip over, and sprinkle the other side with the remaining salt, pepper and spices. Turn chicken skin side up and transfer to the oven.

Bake until the chicken is cooked through and the skin is very crispy, 50 minutes to 1 hour. Serve hot.

looks delicious, I'll have to try your tips for making skin crispy

I completely agree, the skin is the best part especially when it's perfectly crispy like this!

This recipe is so easy and a crowd - pleaser!  It comes in handy to have a recipe like this for a quick weekday dinner.

This is one of my favorites!!  So easy and SO delicious - I never eat chicken skin, but it is so flavorful and crispy and adds so much to the dish.  We eat this regularly during the long cold winter months with some rice and green veggies!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1552474910/nfthcllqq3otnvgjyxeo.mp4

The Best Crispy Skin Chicken! It's so easy to make this easy baked chicken thighs. All you need is bone-in chicken, salt pepper and some spice blend, and just bake it in a hot oven for an hour! That's it! It is so easy and my kids love it!

You are not going to believe how crispy these chicken thighs are! I like to flavor them with fresh rosemary and garlic, but see the notes for more variations.

Crispy Chicken Thighs with Rosemary and Garlic

chicken thighs*

tsp extra virgin olive oil

garlic

rosemary*

chicken stock

Kosher salt and fresh cracked black pepper

Season chicken and prepare pan

Pat chicken dry and season with salt and pepper. Add oil to room temperature, nonstick pan. The pan should be small enough for the thighs to be slightly crowded in pan. Add chicken skin side down and turn heat to medium. Add garlic and rosemary to pan.

Slowly cook chicken: 

Allow chicken to slowly cook on skin side for a total of 40-60 minutes. Once pan heats up, reduce heat to medium-low so skin renders fat, and slowly browns and crisps. Move garlic and rosemary in pan as needed to prevent burning.

Flip and Deglaze: 

Once chicken appears about 90% of the way cooked through and the skin is crispy, flip over chicken. Pour white wine in the bottom of the pan, avoiding the skin. Increase heat and allow most of the wine to evaporate and for chicken to finish cooking through, 4-6 minutes. 

Serve: 

Serve chicken with pan juices, and garlic cloves. The garlic should be tender and sweet. Enjoy.

A full hour skin down. I am going to try this ASAP. I bet the skin is crazy crispy. You are breaking new ground here. Nice! 

And yes, pulling rendered chicken fat out of the pan to cook something else that will land on the plate something everybody needs to start doing.

Do you think I could substitute another lemon pepper if I can't get Redmonds?

This chicken thigh recipe is fanatic and simple to make.

This is a Vietnamese Crispy Skin Chicken recipe with a crackling you&#039;ll keep coming back for! Serve it with a signature sauce for the complete experience!

Vietnamese Crispy Skin Chicken (Gà Da Dòn)

chicken maryland

ginger

star anise

cinnamon bark

tbsp oil ((plus more for frying))

L / 8.5 US cup water ((for the stock))

soy sauce ((or to taste))

tbsp dark soy sauce

salt ((or

chicken bouillon powder

tbsp honey

tbsp annatto seed oil

lemon juice

L / 4.2 US cup water ((for the stock ice water))

US cup ice ((for the stock ice water))

ice water ((for cooling the cooked chicken))

Pour 4 tbsp oil in a small saucepan on high heat. When hot, turn it down to medium and add the ginger slices, star anise, garlic cloves and cinnamon. Let it cook for 1 minute or until fragrant.

Meanwhile, bring the water to a boil in a large pot and pour in the light soy sauce, dark soy sauce, salt, chicken bouillon powder, honey and annatto seed oil.

Add the fried aromatics in and let it boil on high heat for 5 minutes, then turn the heat off.

Combine 1 US cup ice and 1L water. Add the ice water into the stock. This will cool it down and prevent the skin from cracking.

Add the maryland pieces in and bring it back up to a boil. Let it cook for 10 minutes on high heat, then turn the heat off and let the chicken sit in the stock with the lid on for 10 minutes.

Meanwhile, prepare an ice bath with enough liquid to submerge the marylands in. After the 10 minutes of sitting in the stock, transfer the cooked pieces into the ice bath for 15 minutes or until cool.

Remove the chicken from the liquid and pat them dry with paper towels. Let them air dry for 1 hour or until dry.Pro Tip: If they&#39;re drying on a plate, lift each piece up, pat the underside dry and wipe the plate clean every few minutes to remove excess moisture. Repeat this every 5-10 minutes.

Heat up oil and the lemon juice in a pot or wok until hot, then place the maryland skin side up into the oil. Let it fry for 30 seconds, then scoop it up using a slotted spoon. Make sure the skin side is still facing up.Note: Once the chicken goes into the oil, hot oil will start spitting so be careful.

Use a ladle to scoop up the hot oil and pour it over the skin. Repeat this step for 15 minutes or until golden and crisp. Do this for each piece.

Serve as is or with your favorite sides!

Air Fryer Spatchcock chicken is a an easy way to cook whole chicken while taking out the backbone and placing it in a butterfly position. This recipe will leave you with a crispy outside and perfectly moist and tender meat!

Air Fryer Spatchcock Chicken

chicken

olive oil

garlic powder

paprika

Italian seasoning

salt

pepper

lemon juice, lemon

In a small bowl, combine garlic powder, paprika, Italian seasoning, salt and pepper. Set aside.

Place the whole chicken on a baking sheet. If your chicken has them, remove any giblets in the cavity of the bird.

With sharp cooking shears, remove the back bone of the chicken. Cut about 1/2 an inch from the backbone on either side.

Flip the chicken over so it lays flat, in a butterfly looking position.

Squeeze lemon juice over the whole chicken. 

Rub the chicken with olive oil and then rub your spice mixture all over the chicken including under the skin.

Place the chicken in your air fryer basket in the same butterfly position and place the basket in the preheated air fryer.

Cook the chicken for 45-50 minutes. Depending on the size of the bird, you may need to cook it for more or less time. At about 35 minutes, check the internal temperature with a meat thermometer and adjust time as necessary.

Cook the whole chicken until the internal temperature is 165 degrees.

I got a double pack of whole chickens from costco and made them both with this spatchcock air fryer recipe. It was a huge hit! They were on the bigger side so they took about a 1 hour to cook but they were perfectly moist in the middle and crispy on the outside just like the recipe said!

I buy the organic free-range whole chicken at Aldi and make a chicken almost every Sunday. It used to be a 3 hour ordeal. Now I prep the chicken and put it in the air fryer ! The whole family loves it and we eat the nice tender chicken all week!

Stuffed with lemon and garlic and seasoned with rosemary and fennel, this Italian roast chicken is juicy, aromatic, and perfect for family dinners.

 Umbrian Roast Chicken with Fennel Seeds

(20 g) sea salt

(2 g) finely chopped fresh rosemary

(2 g) fennel seed or fennel pollen

garlic,

Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

1. Preheat the Oven

In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

2. Prepare the Seasoning

Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

3. Clean and Dry the Chicken

Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

4. Prepare the Lemon and Garlic

Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.

5. Stuff and Truss the Chicken

Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

6. Season the Chicken

Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

7. Roast the Chicken

Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

8. Rest the Chicken

Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.

9. Serve

Had something similar in Amelia, Umbria like 20 years ago and it was absolutely fantastic. This was just perfect!!!

My mom is from Umbria and she used to cook with fennel pollen all the time. This really brought back memories of my childhood, thank you so much!

I have to say, the fennel seeds really give this a unique flavor. Truly delicious, and very easy to succeed with. Thanks for a fantastic recipe.

Felt like I was back in Italy. Amazing recipe!

Pro tip: Use a meat thermometer. Mine was perfectly cooked. Really fantastic recipe, my favorite new chicken!

I used fennel pollen for the first time, and it was worth every penny!

I couldn't find fennel pollen, but it worked really well with fennel seeds. Delicious chicken!

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Top 7 crispy skin chicken recipes from across the web

The most viewed crispy skin chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Skin Chicken

Crispy Chicken Thighs with Rosemary...

Crispy Chicken Thighs with Rosemary...

Vietnamese Crispy Skin Chicken (Gà ...

Air Fryer Spatchcock Chicken

Air Fryer Spatchcock Chicken

Umbrian Roast Chicken with Fennel ...

The most viewed crispy skin chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine