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.
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.
Tonight 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)
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ 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.
I baked a few potatoes alongside and then popped in some frozen broccoli when I pulled out the chicken to rest.
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.
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!
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!