I have been making this crispy chicken forever but it never occurred to me to blog it because it is just so dead simple.  I finally decided it is less about a 'recipe' and more about the method.  One that is tried and true and results in the crispiest chicken to come out of an oven without a single drop of added oil. 

That is correct.  Crispy.  No oil.  Skeptical?

Let me explain. Everyone knows chicken skin is pretty fatty.  Normally, I am that person who peels off the skin to eat just the meat.  But roasting in this way, the fat is rendered out of the skin and essentially bastes the chicken, keeping it moist.  By the time the chicken is cooked to perfection, 90% of the fat has been rendered out leaving behind a thin, crispy skin.  Genius move right?  I should totally patent that ;) 

At the end of the post I also include my method for adding sweet potato fries to the same sheet pan, as well as some optional things I sometimes toss on if I feel like it.

I make this crispy chicken + sweet potato fries + steamed veggies at least once every two weeks and each time my girls still say "yaaay crispy chicken dinner!" and I try not to act too jubilant in case they catch on how healthy and insanely easy it is for me to make.

Perfectly Crispy Sheet Pan Chicken

Recipe serves 4 if you add a side of veg

INGREDIENTS

2 lbs skin-on, bone-less chicken pieces (thighs, drums, full legs or breasts all work well)

kosher salt & pepper

Optional additions & flavor variants to make it a full sheet pan dinner:

3 large sweet potatoes, scrubbed clean (peel left on) and cut into skinny strips about 1 cm thick

Vegetables for roasting, e.g. Brussels sprouts, broccoli, cauliflower or asparagus

Sumac spice

Lemon, very thinly sliced

Garlic, whole unpeeled cloves

Thyme sprigs (or any other fresh or dried herbs you enjoy)

METHOD

1. About 20-30 minutes BEFORE roasting:  Place chicken pieces on a large, parchment-lined (for easier clean up) sheet pan, leaving spaces between them for even cooking.  At this point allow the chicken to get to room temperature, about 20-30 minutes before they go into the oven. This ensures even cooking.  

2. Preheat oven 400f.   

3. Season liberally on all sides with kosher salt and cracked black pepper.  You can stop there (I often do).  It comes out simple and delicious just like that. However you can also add other things to change it up.  You can even customize each piece if you want!  See end of the post under "Optional additions and variants" for some of my favorites. 

Roast for 33-35 minutes or until the juices run clear when pierced with a skewer or small knife.  Remove from oven and rest for a few minutes before serving.  

{ Tip:  roasting time varies because ovens vary and also chicken sizes vary!  When making it the first time you will need to determine the exact time needed, taking care not to overcook. Nobody likes dried up meat. For my chicken it takes precisely 35 minutes and once you figure it out for yourself, it becomes auto-pilot each and every time you make it.  Dead easy! }   

Optional additions & flavor variants:

a.       Roasted sweet potato fries:  toss the cut fries in a bit of extra-virgin olive oil and season liberally with salt.  Add them to the same sheet pan as the chicken (or a second sheet pan if it doesn't fit) and roast alongside until the chicken is done, which is about 35 minutes give or take.  The fries should be done when the chicken is done.  BUT I am obsessed with chewy caramelized edges on my sweet potato fries so what I do is take the chicken out to rest, I put the fries back into the 400f oven for an additional 10-12 minutes.

b.      Sumac:  this is a North African spice with smokey and citrusy notes that is currently my favorite spice for this roast chicken. I talk a bit more about it in my post for "Tangy Yogurt-Marinated Chicken Skewers"

c.       Very thinly sliced lemon:  I like to tuck a bunch of these right next to the chicken pieces so as the natural oils from the chicken skin renders out, it lubricates the lemon and gets it crispy and char-y. They taste amazing as an accompaniment.

d.      Whole unpeeled garlic cloves:  duh. who doesn't like a little roasted garlic action?

e.      Thyme or other herbs:  my go-to herb for chicken is thyme.  Other varieties like rosemary, oregano and sage are great too.  Both dried or fresh herbs work.

These are my favorites but the possibilities are endless and I'm sure you good people would come up with your own brilliant additions.

Enjoy!!  xx