Garlic & Herb Roasted Chicken (Super Crispy Skin)
How do you degrease chicken pieces while keeping the skin as crispy as a potato chip? This 385°F recipe for 22 mins evaporates all the fat into the basket below.
Garlic & Herb Roasted Chicken (Super Crispy Skin)
How do you degrease chicken pieces while keeping the skin as crispy as a potato chip? This 385°F recipe for 22 mins evaporates all the fat into the basket below.
Ingredients
- 8 assorted chicken pieces (drumsticks and thighs recommended)
- 3 tbsp extra virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp Herbes de Provence
- Coarse salt, to taste
- Freshly ground black pepper, to taste
Instructions
Pat the chicken pieces thoroughly dry with paper towels.
Coat the chicken pieces evenly with olive oil.
In a small bowl, combine garlic powder, herbs, salt, and pepper. Rub the seasoning mixture evenly over all sides of the chicken pieces.
Let the chicken rest at room temperature for 30 minutes.
Arrange the chicken pieces in a single layer, ensuring no overlap.
Set the appliance to 385°F (195°C) and cook for 22-25 minutes, flipping the pieces halfway through the cooking time to ensure even browning.
Nutrition Facts
Amount per 1 servingChef's Tip
"Use garlic powder instead of fresh minced garlic to prevent burning and bitterness at high temperatures."