Quote:
Originally Posted by charla
Do you have a recipe for slow-roasted crispy chicken?
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It's a method I pulled from one of the THM cookbooks. What's awesome is that it starts with frozen chicken, so when I haven't planned dinner, but have afternoon time, it's a winner. Recipe is for 6-8 people.
6-8 lbs bone-in, skin-on frozen chicken parts (recipe calls for legs and thighs, but I use split breasts, too)
Creole seasoning
Sprinkle chicken with Creole seasoning (about 2 t) and roast at 350 for 1 hour.
Remove chicken from oven and lower heat to 200. (If you have a lot of juice, drain it off. But I never have much.)
Sprinkle chicken with:
2 t salt
1 t pepper
3/4 t garlic powder
3T nutritional yeast
3T hot sauce
3T parmesan cheese
2T liquid smoke
3 t paprika
2 t onion powder
Return to oven and roast for 2-3 hours longer. The fat renders out, the skin gets super crispy, the meat gets slightly chewy and it's really tasty.
NOTES: my oven is reeeeaallly slow, so I usually use 375 and 250 with 2 hours on the second roast. And I often switch up the seasonings in the second group, using a dry rub I make for barbecue or a ranch-type mix of seasonings. Smoked paprika is also fantastic here. Last night I think I just used smoked paprika, onion, garlic, oregano, and the nutritional yeast.