Easter is just around the corner, and I couldn’t think of a more appropriate time to share this recipe with you. I know ham is the traditional go-to centerpiece for an Easter meal, but who says you’ve got to eat ham on Easter? Since I don’t even like ham that much, I always opt for roasted chicken. The problem with roast chicken is that, while easy to make, it’s also easy to screw up (judging by the number of dry, overcooked and under-seasoned roast chickens I’ve eaten). A roast chicken, when done right, will yield fantastic results.
Instead of being brined, this chicken is actually air dried in the refrigerator. That may seem counterintuitive, but I promise you there’s a good reason for it. This chicken still has the tender, flavorful, juicy meat you’d expect from a brined chicken, but it also has something they lack – a super crispy skin. I typically remove the skin after roasting most chickens, finding it to be somewhat lacking in texture. This one, though, has a crackling skin that is almost irresistible. This is the result of several factors – a salt/baking powder rub, air drying, incisions made in the chicken to allow the fat to drain and high heat cooking. With just a little time and effort, you end up with a roast chicken that’s elegant and impressive. This would be the perfect main dish for Easter or any spring meal.
