Roasted Chicken with Crispy Skin
Prep time
Cook time
Total time
Juicy, simply roasted chicken with a perfectly crispy skin and a simple mustard dipping sauce served on the side.
Serves: 3-4 servings
For the Chicken:
  • 1 3-4 pound chicken, rinsed and patted dry
  • ¾ cup kosher salt
  • 3 shallots
  • 2 lemons
For the Mustard Dipping Sauce:
  • any drippings from the pan
  • ¼ cup mustard
  • ¼ cup creme fraiche
  • ¼ cup water
  • juice of ½ a lemon
  1. Rinse and pat your chicken very dry. Prepare a baking sheet with a cooling rack inserted into it. Truss your chicken so that it cooks evenly throughout. To do this, turn the chicken onto its back and tuck its wings in behind its back. Place a piece of twine across the bird's breast, the flip the chicken and tie the twine behind its back in a knot. Flip the chicken onto its back again, bring one piece of twine and wrap it in a loop around one leg, then do the same on the other side. Tie the two pieces of string together so that the legs are touching, snip off any extra twine and that's it!
  2. Now, salt the chicken well with kosher salt, then place it in the fridge to air dry overnight.
  3. Once the chicken has sat overnight, preheat your oven to 450 degrees F. Rinse the chicken again and pat it dry. Place the chicken in your oval baker and stuff its cavity with 1 quartered lemon and 1 quartered shallot. Quarter the remaining shallots and lemon and place them around the chicken. Roast in the oven for 40-50 minutes, until the bird is golden brown and the skin is crispy.
  4. Place the chicken on a cutting board, along with the shallots and lemon, and allow the bird to rest for a few minutes while you make the mustard sauce. Carve the chicken and serve the sauce on the side.
  5. Using the drippings still in the pan, place it on your stove top over medium heat. Add in your mustard, creme fraiche, water and lemon juice. Use a wooden spoon to scrape up any browned bits from the pan, and cook until reduced by about a ⅓, about 5 minutes or so. Taste and add more salt or pepper, should you desire it.
Adapted From
Recipe by The Crepes of Wrath at