Chicken can be roasted up to 4 days ahead. I recommend storing the sliced or shredded chicken in an airtight container to store in the fridge after roasting.
The key here is to rub a generous amount of salt into the patted dry (uncooked) chicken prior to roasting. This helps the interior of the chicken to stay moist while also enchanting the flavor AND getting the skin extra crispy.
If you are not adding vegetables to the pan, I recommend adding about 1/2 cup water. This will help prevent the drippings from burning and creating that smoke effect in your oven.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
. . . . . . . . . . . . . . .
If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!
For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.
. . . . . . . . . . . . . . .
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Crispy skin, incredible flavor, and oh so juicy!
Servings: 4-5
Leave a Comment