Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crispy Roast Chicken Recipe
    Lost? Site Map

    Crispy Roast Chicken

    1/2 Photos of Crispy Roast Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    GREG IN SAN DIEGO's Note:

    Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my Extra-Crispy Fried Chicken.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line roasting pan with foil.
    2. 2
      Adjust oven rack to middle position.
    3. 3
      Place roasting pan on rack and heat oven to 475 degrees.
    4. 4
      Coat V rack with cooking spray.
    5. 5
      Combine cornstarch and 2 teaspoons salt in small mixing bowl.
    6. 6
      Poke holes all over chicken skin, using skewer.
    7. 7
      Rub cornstarch mixture evenly over chicken.
    8. 8
      Remove roasting pan from oven.
    9. 9
      Place chicken in V-rack, wing side down.
    10. 10
      Roast for 15 minutes.
    11. 11
      Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
    12. 12
      Roast another 15 minutes.
    13. 13
      Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
    14. 14
      Roast chicken another 20 minutes.
    15. 15
      Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
    16. 16
      Rest for 10 minutes.
    17. 17
      Carve chicken and serve.

    Ratings & Reviews:

    • on February 16, 2009

      55

      I made this after seeing the same recipe in Cook's Country Magazine. VERY GOOD! I added a little pepper and garlic powder to the salt/cornstarch mixture. The outside was nice and crispy, but the inside was still moist and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2007

      45

      Yum! the outside of the chicken is as crispy as if it had been fried. I followed the recipe exactly and used the 2 teaspoons of salt but forgot that Dutch birdies sold whole tend to be on the small side so the skin was not only very crunchy but quite salty too, so next time I will remember to cut the salt in half for our smaller birds. The rest of the cooking was easy and in all in years of roasting chickens I have never lined the roasting dish with foil.. wow what a difference in cleanup THAT made. Will be making that a habit from now on. Even though it was small, I did need to cook my chicken for just over an hour to have it fully cooked in the thickest parts, maybe that's my old oven and loosing heat from opening the oven several times to turn the bird over , although I do try hard to have the door open for the shortest time possible. I also would like to stuff the cavity next time with stuffing or herbs for a little extra flavour. Please see my rating system: 4 stars for an excellent, easy recipe that left the skin very crunchy indeed and the inside tender and moist. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Crispy Roast Chicken

    Serving Size: 1 (260 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.7
     
    Calories from Fat 386
    66%
    Total Fat 42.8 g
    65%
    Saturated Fat 11.9 g
    59%
    Cholesterol 187.1 mg
    62%
    Sodium 174.4 mg
    7%
    Total Carbohydrate 1.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 43.9 g
    87%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites