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Chicken

ISO quick, easy crispy skin baked chicken recipe

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ISO quick, easy crispy skin baked chicken recipe

ChefLisa | Jan 9, 2004 12:28 AM

I want to make a whole chicken with herbs de provence maybe using one of those clay baking dishes. Does anyone have recipe? Do I put any liquid in there or just chicken, some oil and herbs? What temp and for how long? I want a really crispy skin but moist meat inside. Is one of those bakers even a good idea or should I just roast in a regular pan at high heat?

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