crispy baked chicken

I have my pictures from yesterday’s dinner, crispy baked chicken.

I brined the chicken on Friday and baked it yesterday in my marinade of deliciousness.

The step by step instructions link will have a cut up chicken but the recipe is perfect for cut up or whole chicken.

Below is the recipe for the brine and the marinade. 

Step 1

Wet Brine for a 4 to 5 pound chicken

8 cups water 

1/2 cup coarse salt 

2 bay leaves

5 to 6 cloves of garlic poked or cut in half

1 teaspoon cloves

1 teaspoon red chili flakes

1 tablespoon coriander seed

1 tablespoon black peppercorns

1 tablespoon mustard seed

1 teaspoon dill seed

1/3 cup sugar

Bring everything to a boil, take off heat and while still very hot 

Add 4 to 5 each of lemon and orange slices.

Let the brine completely cool before adding the chicken and one cup of whole ice cubes. Let sit covered in refrigerator for 12 to 24 hours.

Pat dry before preparing to roast.

Step 2

Baked crispy and juicy chicken

8 pieces of bone in chicken thighs 

2 tablespoons kosher salt( only if dry brining. If you did a wet brine omit this step. Sprinkle the chicken generously with the salt let sit for a half hour to an hour 

3/4 of a cup mayonnaise 

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika 

1 teaspoon onion powder

One tablespoon thyme

Mix the marinade very well.

Vegetables needed

4 yellow potatoes cut into quarters or halved 

1 red bell pepper cut in strips or quarters

2 stocks of celery cot up 

4 carrots cut lengthwise and medium size pieces

4 shallots sliced

Rinse the salt from the chicken 

and pat the chicken dry with paper towels. 

Mix it with the mayonnaise and spices, let sit covered in the refrigerator till needed.

Oil your baking dish

Place your chicken side by side add your vegetables in the empty spaces.

Bake at 400 degrees for an hour