Herb Roast Crispy Chicken


This is one of my favorite ways to prepare a baked chicken regardless of what kinds of herbs and spices you rub, tuck or stuff it with! I’m confident with these easy tips I’m about to share it will soon be yours too 🙂

Tip 1: DO NOT remove the skin or your chicken will not be crispy. Instead it will be dry and hard.
Tip 2: Only cut your chicken down the back and leave the best intact. Or your wings will bake soggy instead of crispy.
Tip 3: Stuff all your fresh herbs and seasonings UNDER the chicken skin not on top. They will burn badly otherwise.
Tip 4: For chunky stuff like onions, kale and other greens slice them and put them in the pan FIRST then lay your chicken on top as shown.
Tip 5: Bake at 400 degrees uncovered for about 15 minutes per pound. This 5lb bird took about 70-75 minutes.


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