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Roast Chicken with Crispy, Seasoned Skin

Course Dinner, Main Course
Keyword Chicken, Crispy, Roasted, Seasoned, Vegetables


To marinate the bird

  • Butter
  • Mayonnaise
  • A rub mixture of table salt, paprika, garlic powder, pepper, marjoram, and rosemaryblack pepper, and cayenne powder (optional). I’ve lately been using Brathuhn Gewürzsaltz, a mixture found in Austrian grocery storesthat generally contains this exact mixture – either way, this is what I use.

For stuffing and surrounding the bird:

  • Lemons, carrots, onions, and celery
  • If I have one, or a few of these items, or simply cannot spare some, I just mix and match.
  • If I have items such as cauliflower leaves, stems of herbs, garlic/onion skins, and so on, I often sit the bird over a little bed of these for additional flavor and moisture. Really, any vegetable scraps do just fine.
  • What I always do is halve a head of garlic horizontally, lightly drizzle it with olive oil, and set in the same tray as the chicken. That way, I get roasted garlic at the same time. Take the garlic out before it gets too browned, though!


Preparing the bird:

  • Remove any innards that may remain. Examine the bird, plucking out any remaining feathers.
  • Stuff of the bird with lemons, celery, onions, carrots (use a combination or a choice of a few, depending on your availability).
  • Slice a few thin pieces of butter. At the nape of where the neck would be, the skin should be able to lift, so slide a few pieces of butter between the meat and skin. If you think you might tear the skin in the effort, move on.
  • Lather a thin layer of mayonnaise over the entire bird, getting in between the legs and wings.
  • Apply the seasoning all over the bird including underneath.
  • Stick a slice of butter between each wing and leg.
  • Place the bird either onto a roasting tray or a lipped oven-safe dish over a bed of some vegetables Place the halved garlic into the tray along with some quartered onions, carrots, and/or celery (per availability)
  • Cook time: Disclaimer – My oven does not function properly, and thus I do not have a standard for timing per weight. Check the readiness by slicing between the leg and body, to see the color of the meat and whether the juices are running clear. If the meat is white and the juices are running clear, it is likely to be finished. Please refer to this timer to check your exact weight and appropriate timing: https://www.bbcgoodfood.com/roast-timer
  • Let rest for twenty minutes or more depending on the size. I find that the more the bird rests, the easier it is to disjoint it later for bone broth, which I have detailed how to make if you click the link.

Gravy & Serving

  • To make the gravy, remove the bird from the roasting tray and pour the juices into a pan over medium-low heat. Begin to stir. Add a little water, followed by some flour and whisk to prevent clumping.
  • Continue to toy with the levels of flour and water – although the amount of juices that are created from this bird and the surrounding vegetables will do most of the work for you. Add a little Worcestershire and black pepper if the additional flavor suites you. Continue to stir until its the consistency you like.
  • I prefer to serve the chicken with boiled or lightly roasted vegetables. To these, I add no additional salt or spice.