Adventures in Healthier Eating with 2 Kids and a Picky Husband

Crispy Skinned, Citrus Roasted Chicken

Posted by 2 years ago 2 Comments

After getting back from an AMAZING trip to New Orleans with The Husband I was ready to hit my kitchen running. I love eating out but nothing beats a home-cooked meal.

I defrosted a small whole chicken for a few hours in a sink full of water and decided to use what I had on hand to dress it up.

The result was FANTASTIC! So fantastic Ryan couldn’t even wait until I finished taking photos to steal a bite.

Kids stealing chicken off plate

I’ve been meaning to share my new trick for perfectly crispy chicken skin for months. I read about it on a chicken wing post somewhere but now I can’t find the link.  All you need is a little salt and baking powder.

Yes! Baking powder!

When I tried it the first time I was shocked and now I never make chicken without it.

Actually I keep a little chicken spice in my cabinet now that’s equal parts garlic powder, onion powder, cumin and baking powder. Basically my “Roni Spice” with added baking powder.

Crispy Skinned, Citrus Roasted ChickenTonight I paired the spice with some aging citrus I found in the fridge. The result was devoured by all.

Here’s what I did…

  • 1 whole chicken, 3-4 pounds
  • 2 limes and an orange (any citrus would work)
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • Kosher salt

Preheat the oven to 350 degrees.

Remove any gizzards from the chicken and place in a roasting pan.

Halve the citrus and squeeze the juice over the chicken. Place a few wedges in the cavity of the chicken and arrange the rest around the roasting pan.

Mix the baking powder, onion powder, garlic powder and cumin, and sprinkle the chicken with the mixture and some salt.

Roast the chicken uncovered for about 1 hour and 15 minutes. The formula is usually 20 minutes per pound plus 10 or so minutes. Then let it rest for at least 5. I always test with a thermometer until it’s just over 160 degrees. The resting period will get it the rest of the way.

Crispy Skinned, Citrus Roasted Chicken in Pan

I baked a few potatoes alongside and then popped in some frozen broccoli when I pulled out the chicken to rest.

Chicken dinner

As you can see I simply cut the chicken in pieces and served.


It was a great family dinner.


No nutritional info for this one. Just count how much chicken you eat. Easy peasy.

See other recipes using: chicken, whole chicken

Leave a comment

I’d love to hear your story or thoughts on mine.

However, to prevent the massive amounts of spam I was receiving I have turned off comments on any post older than 5 days old. If you'd like to leave me a note regarding this post or anything really try me on twitter (@RoniNoone,) my Facebook page, or even IG (@RoniNoone) I'm so sorry for the inconvenience. I never thought I'd have to do this but it's gotten way out of hand and comment management has become simply too time consuming to manage.



There are 2 comments so far. Join in on the conversation.


    April 16, 2015

    Hi Roni, this looks wonderful. I, too, have some aging citrus in the fridge and was just wondering what to do with it and toyed with a few ideas. So glad I saw your post as I have been thinking of chicken lately! Just a quick question. I noticed in your photos that you had baked potato to compliment your chicken and broccoli. It didn't look like you had anything on the potato. Do you normally eat your baked potatoes plain and if so, aren't they rather dry? Do you have any trouble getting the little ones to eat plain baked potatoes? My kids think they are too dry but I hate putting on butter or sour cream and adding all those empty calories. Thanks again for the recipe. Can't wait to try it!


      April 17, 2015

      Actually boys use a small pat of butter mashed in. I usually eat mine plain with some salt and pepper and/or an juices from the meat we are eating. Sometimes I even mash in a little coconut oil.. it's delicious!