down & dirty crispy baked chicken
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.
prep time
20 Min
cook time
2 Hr
method
Bake
yield
6 serving(s)
Ingredients
- PLAN/PURCHASE
- 5 pounds 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 sprigs fresh thyme
- 1 medium lemon, quartered
- 5 cloves garlic
- 3 tablespoons sweet butter, unsalted
- 3 tablespoons olive oil, extra virgin
How To Make down & dirty crispy baked chicken
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Step 1PREP/PREPARE -
Step 2Gather your ingredients.
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Step 3Place a rack in the bottom position, and preheat the oven to 425f (220c).
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Step 4Rinse and pat dry the chicken.
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Step 5Add salt and pepper to the cavity.
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Step 6Add the thyme, lemon, and garlic to the cavity.
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Step 7Rub the butter over the outside of the chicken.
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Step 8Sprinkle with more salt and pepper.
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Step 9Truss the chicken.
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Step 10Add the onion, carrots, and potatoes to the bottom of a Dutch oven.
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Step 11Toss with the olive oil, and more salt and pepper.
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Step 12Add the chicken to the top of the veggies.
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Step 13Place in the oven, and cook until the internal temperature of the chicken reaches 165f (74c), about 1.5 to 2 hours.
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Step 14PLATE/PRESENT
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Step 15Allow to rest for 20 minutes, and then carve and serve. Enjoy
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Step 16Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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