Down & Dirty Crispy Baked Chicken

Andy Anderson !

By
@ThePretentiousWichitaChef

This is similar to a French chicken-in-a-pot, but with different spices, and cooked at a higher temperature. The result is an amazing flavorful chicken, crispy skin, and perfectly cooked veggies.

So, you ready… Let’s get into the kitchen.


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Serves:

6

Prep:

20 Min

Cook:

2 Hr

Method:

Bake

Ingredients

PLAN/PURCHASE

5 lb
whole chicken, giblets removed
1 medium
yellow onion, thickly sliced
4 medium
carrots cut on the bias into 1-inch slices
4 small
golden potatoes, quartered
salt, kosher variety, to taste
black pepper, freshly ground, to taste
10 sprig(s)
fresh thyme
1 medium
lemon, quartered
5 clove
garlic
3 Tbsp
sweet butter, unsalted
3 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Place a rack in the bottom position, and preheat the oven to 425f (220c).
4
Rinse and pat dry the chicken.
5
Add salt and pepper to the cavity.
6
Add the thyme, lemon, and garlic to the cavity.
7
Rub the butter over the outside of the chicken.
8
Sprinkle with more salt and pepper.
9
Truss the chicken.
10
Add the onion, carrots, and potatoes to the bottom of a Dutch oven.
11
Toss with the olive oil, and more salt and pepper.
12
Add the chicken to the top of the veggies.
13
Place in the oven, and cook until the internal temperature of the chicken reaches 165f (74c), about 1.5 to 2 hours.
14
PLATE/PRESENT
15
Allow to rest for 20 minutes, and then carve and serve. Enjoy
16
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American