Best 4 Perfect Crispy Roast Chicken Breasts Recipes

Crispy roast chicken breasts are a versatile and flavorful dish that can be enjoyed for lunch or dinner. This recipe uses simple ingredients and easy-to-follow instructions to create juicy and succulent chicken breasts with a crispy, golden-brown skin. The chicken is seasoned with a blend of herbs and spices, then roasted in the oven until cooked through. Serve the chicken breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

This article also includes recipes for three delicious sauces that you can serve with your crispy roast chicken breasts. The first sauce is a classic pan gravy, made with the drippings from the chicken and a few simple ingredients. The second sauce is a creamy mushroom sauce, made with fresh mushrooms, cream, and white wine. The third sauce is a tangy lemon-herb sauce, made with lemon juice, fresh herbs, and olive oil. With so many delicious options, you're sure to find the perfect sauce to complement your crispy roast chicken breasts.

Here are our top 4 tried and tested recipes!

CRISPY ROASTED CHICKEN

Crispy Roasted Chicken image

This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!

Provided by Doc Simonson

Categories World Cuisine Recipes European German

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

CRISPY ROAST CHICKEN

Crispy Roast Chicken image

Classic and delicious, this roast chicken recipe will shine on the table fresh from the oven, served with any side. And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken.

Provided by EatingWell Test Kitchen

Categories Healthy Whole Chicken Recipes

Time 2h

Number Of Ingredients 7

Ingredients

1 (4 1/2- to 5-lb.) whole chicken, giblets removed and discarded
1 ½ tablespoons unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon black pepper
½ small lemon, cut into wedges
½ small yellow onion, cut into wedges
3 medium garlic cloves, smashed

Steps:

Pat chicken dry, and place, breast side up, on a wire rack set in a rimmed baking sheet. Let stand at room temperature 30 minutes.
Preheat oven to 425F. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion, and garlic in cavity, and tie legs together with kitchen twine.
Roast in preheated oven until a thermometer inserted in thickest portion of breast registers 165F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion, and garlic.

Nutrition Facts : Calories 236 calories, Fat 11 g, Protein 32 g, SaturatedFat 4 g, Sodium 415 mg

CRISPY ROAST CHICKEN

Crispy Roast Chicken image

Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

Provided by GREG IN SAN DIEGO

Categories Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 1/2-4 lb) whole chickens
2 teaspoons vegetable oil
2 teaspoons cornstarch
salt
pepper

Steps:

Line roasting pan with foil.
Adjust oven rack to middle position.
Place roasting pan on rack and heat oven to 475 degrees.
Coat V rack with cooking spray.
Combine cornstarch and 2 teaspoons salt in small mixing bowl.
Poke holes all over chicken skin, using skewer.
Rub cornstarch mixture evenly over chicken.
Remove roasting pan from oven.
Place chicken in V-rack, wing side down.
Roast for 15 minutes.
Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
Roast another 15 minutes.
Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
Roast chicken another 20 minutes.
Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
Rest for 10 minutes.
Carve chicken and serve.

Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44

Tips:

Prep the Chicken Breasts: Before cooking, ensure the chicken breasts are evenly sized for uniform cooking. If they vary in size, pound the thicker ones to an even thickness. Pat them dry to remove excess moisture, promoting crispier skin.
Generous Seasoning: Don't skimp on seasoning the chicken breasts! Use a flavorful combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add herbs like thyme, oregano, or rosemary for extra flavor.
High Heat for Crispy Skin: To achieve that irresistible crispy skin, start by searing the chicken breasts in a hot pan with oil. This creates a golden-brown crust that locks in the juices and prevents the chicken from becoming dry.
Baste Frequently: Basting the chicken breasts with melted butter or olive oil during roasting helps keep them moist and flavorful. This also promotes even browning and prevents the chicken from drying out.
Don't Overcook: To ensure juicy and tender chicken breasts, use a meat thermometer to check the internal temperature. The ideal internal temperature for cooked chicken is 165°F (74°C). Overcooking can result in dry and tough chicken.
Rest Before Serving: Allow the cooked chicken breasts to rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent chicken.

Conclusion:

With these essential tips in mind, you can effortlessly create perfectly crispy and juicy roast chicken breasts every time. This versatile dish pairs well with various side dishes, making it an ideal choice for weeknight dinners, special occasions, or meal prep. Experiment with different seasoning combinations and cooking techniques to find your favorite way to enjoy this classic dish. Remember, practice makes perfect, so keep honing your skills and exploring new flavor combinations to elevate your roast chicken game!