Creating a unique and visually striking roasted chicken dish can be a fun way to impress your guests. This method involves using toothpicks to create an interesting appearance while ensuring the chicken is cooked to perfection with a crispy exterior and juicy interior. Follow this recipe to make your own unique roasted chicken with toothpicks.
Ingredients
1 whole chicken (about 4-5 pounds)
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 lemon, halved
4 cloves garlic, smashed
1 bunch fresh rosemary
1 bunch fresh thyme
2 tablespoons butter, melted
Toothpicks (approximately 50-70)
Equipment Needed
Large roasting pan
Small bowl
Basting brush
Aluminum foil
Meat thermometer
Instructions
Step 1: Prepare the Chicken
Clean and Dry the Chicken:
Preheat your oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels. Make sure the chicken is completely dry to achieve a crispy skin.
Season the Chicken:
In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and paprika. Rub the olive oil all over the chicken, ensuring it is evenly coated. Then, sprinkle the seasoning mixture over the entire chicken, rubbing it into the skin and the cavity.
Step 2: Stuff and Skewer the Chicken
Stuff the Cavity:
Stuff the chicken cavity with the halved lemon, smashed garlic cloves, and the bunches of fresh rosemary and thyme. This will infuse the chicken with aromatic flavors.
Skewer with Toothpicks:
Insert the toothpicks into the chicken skin all over the bird. The toothpicks should be spaced about 1 inch apart, creating a spiky appearance. This step helps to lift the chicken skin slightly, allowing air to circulate and the skin to become extra crispy.
Step 3: Roast the Chicken
Place in Roasting Pan:
Place the chicken breast-side up in a large roasting pan. Pour the melted butter over the top of the chicken, ensuring it drips down and covers the entire bird.
Roast the Chicken:
Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
Step 4: Rest and Serve
Rest the Chicken:
Once the chicken is fully cooked, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in a juicier chicken.
Remove Toothpicks and Carve:
Carefully remove all the toothpicks from the chicken. Carve the chicken into desired pieces and transfer them to a serving platter.
Tips for Success
Even Seasoning: Ensure the seasoning mixture is evenly distributed over the chicken for consistent flavor throughout.
Proper Temperature: Use a meat thermometer to check the chicken’s internal temperature. This ensures it is cooked safely without drying out.
