Soffia’s Crispy Umami Roast Chicken

Four important steps for my best chicken ever! Air dry for super crispy skin. Blast it with flavor, inside, outside and under the skin. These steps create deep, flavorful, crispy and tasty roasted chicken. It’s the kind of chicken that you will want to eat with your hands, a fork and knife just won’t do it justice.

Recipe can be easily doubled for 2 or more chickens.




Galicky, Herbaceous Butter Under The Skin

Aromatics On The Inside

Salty, Buttery Baste For Crispy, Flavorful Skin

Extra Goodies To Enhance Pan Juices


Step 1

  1. Rinse the chicken inside and out, if present remove neck and giblets from the cavity. Dry well with paper towels and place on a rack over a cookie sheet, uncovered in the refrigerator over night to air dry. This will give the skin a translucent look and results in very crispy skin.

Step 2

  1. Preheat oven to 475°.

Step 3

  1. In a small bowl or food processor, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast and leg skin of the chicken, careful not to tear the skin. Spread the butter evenly over the breast and leg meat then smooth out the skin. Rub any extra garlic-thyme butter over the outside of the chicken.

Step 4

  1. Season the cavity of the chicken with salt and pepper, stuff the crushed garlic, aromatic herbs and lemon quarters into the cavity and tie the legs together with twine, tuck the wings under. Season the outside of the chicken all over with salt and pepper.

Step 5

  1. Melt butter in 2-qt. saucepan over medium heat; stir in soy sauce; set aside. Transfer the chicken to a baking dish or roasting pan. Brush heavily with some of the soy mixture, and cook, basting twice more (every 20 minutes), until an instant-read thermometer inserted into the thickest part of the thigh, reads 165°, about 1 hour.
  2. This would be a great time to add a few parboiled potatoes and onions. Just cut them into wedges, toss lightly with olive oil and season with salt and pepper, if you have any herbs left chop them up and toss them in. Add a salad, pour a glass of wine and dinner is all set.
  3. Remove the chickens from the pan and rest for 10-15 minutes, meanwhile add 1/2 cup of wine to the pan and de-glaze, add any remaining basting juice and bring to a boil.
  4. Cut the chicken into 8-10 pieces (2 legs, 2 thighs, 2 wings, and cut each breast into 2-3 pieces). Serve with pan juices, cut lemon wedges and fresh, coarsely chopped parsley.