Crispy Roast Chicken, Potatoes & Mushrooms

DRY BRINE

• 2 Tbsp Kosher Salt

• 1 Tbsp Baking Powder

• Lemon Zest

Coat a 4 lb chicken in the dry brine and place it uncovered on a rack over a baking sheet. Place the chicken in the refrigerator overnight. At least 2 hours, but 12 hours would be better.

The next day, chop up 1 lb of potatoes, and about 4 oz or 8 oz of mushrooms (I went with shiitake in this video). Mix the vetegables with a little salt, chopped fresh rosemary & olive oil.

Fill the cavity of the chicken with whatever you want (I went with garlic & rosemary in the video). Place about 1/4 of a cup of olive oil into your skillet and place the rest the chicken in the center. Surround the bird with the prepared vegetables. Try not to cover too much of the chicken. You want the skin to remain exposed so it will crisp up nicely. Alternatively, you could place the chicken on a wire rack and then place the rack over your skillet of vegetables. The fat will drip down onto the vegetables and the chicken will remain nice and crisp.

Roast at 350% for 1.5 to 2 hours. I like to go low and slow. Sue me.

You can remove the bird halfway and baste it if you like. The baking powder will dry out the skin, so sometimes it’s a good idea to transfer some of the rendered fat back on top of the bird.

After 1.5 hours, I’m sure it’ll be fully cooked, but if you want to go all the way to 2 hours, be my guest.

I hope you try this one out! It’s one of my favorite ways to cook a chicken, and one of my favorite Sunday dinners.