Sheet Pan Chicken Update

Sweet chicken! I tried out the suggested method for getting the crispy skin on my chicken and all I can say is Yes! Skin so crispy it would make angels cry! Chicken so moist that it makes the dog drool!

Let’s recap what “The Meat Bible” had to say about this:

Preheat the oven to 450 with the sheet pan inside so that it gets hot as well. Pat the chicken dry with paper towels and season with salt and pepper on both sides. When the oven is ready take out the pan and put the chicken on skin side down and get it back in quick and let it go for 8 to 10 minutes depending on the size of your pieces of chicken, flip the chicken and cook for 5 to 8 more minutes until it is up to temperature. To get a bit of extra crisp on the skin put it under the broiler for about 5 minutes.

So I have done this more than once and I have decided that 400 works just fine for a no broiler crisp. Maybe my oven was dirty or my pan was but the 450 had my house smokier than a bar on free beer night and 375 required the use of the broiler. I have even done the butter under the skin trick and that definitely needs the 400 and maybe even 425 but I haven’t made it quite that far in the trials, I have just done the 400 for a few minutes longer.

Thanks ya’ll!! Happy cooking!


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