Juicy Inside, Crispy Outside: The Perfect Roasted Chicken with Our Secret Tips

Juicy Inside, Crispy Outside: The Perfect Roasted Chicken with Our Secret Tips

Want to make a restaurant-quality roasted chicken with a perfectly crispy skin and incredibly juicy meat right in your own kitchen? With just a few simple steps, you can create a showstopping feast that’s sure to impress everyone. Here is the ultimate roasted chicken recipe that turns out perfect every time!

Ingredients:

1 whole chicken (approx. 1.5 – 2 kg or 3.5-4.5 lbs)

2 tablespoons olive oil

1 tablespoon red pepper flakes

½ tablespoon red pepper paste

1 tablespoon plain yogurt

1 teaspoon dried oregano or fresh thyme

1 teaspoon garlic powder or 2 cloves grated garlic

Salt and freshly ground black pepper

For Boiling the Chicken:

Enough water to cover the chicken

1 roughly chopped onion

2 cloves of garlic

1-2 bay leaves

5-6 black peppercorns

For Roasting (Optional):

2-3 potatoes, 1 carrot (roughly chopped)

Instructions:

1. Boil the Chicken: Place the whole chicken in a large pot. Add enough water to cover it, then toss in the chopped onion, garlic, bay leaves, and peppercorns. Bring the water to a boil, then reduce the heat and let the chicken simmer for 5-10 minutes. This step is a game-changer—it helps lock in the juices and keeps the meat incredibly tender.

2. Save the Stock: Don’t throw out the water! This flavorful stock is perfect for making a delicious pilaf.

3. Prepare the Sauce: In a separate bowl, mix the olive oil, red pepper flakes, red pepper paste, yogurt, oregano, garlic powder, salt, and pepper. The yogurt is the secret ingredient that will give your chicken a beautifully deep golden-brown crust.

4. Season the Chicken: Take the chicken out of the pot and let it drain. Generously rub the prepared sauce all over the chicken, making sure to get some under the skin for extra flavor.

5. Get Ready for the Oven: Spread the chopped potatoes and carrots on a baking sheet. Place the seasoned chicken on top of the vegetables.

6. The Secret to Tenderness: Wet Baking Paper: Take a sheet of parchment paper, moisten it slightly, and crumple it into a ball. Squeeze out the excess water, then use this damp paper to cover the chicken completely. This simple trick traps the heat and steam, ensuring the meat stays moist and juicy.

7. Bake It: Preheat your oven to 200°C (400°F). Place the covered chicken in the oven and bake for about 40-45 minutes. In the last 10 minutes of cooking, carefully remove the wet baking paper to allow the skin to get perfectly crispy and brown.

8. Rest and Serve: Once it’s out of the oven, do not cut into it immediately! Loosely cover the chicken with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.

Serving Suggestion:

Serve your roasted chicken with the delicious vegetables from the pan. It’s also fantastic with a fresh green salad, a side of rice pilaf (made with your reserved chicken stock!), or bulgur pilaf.

Enjoy your meal!