I have long used a crockpot to cook chicken, and it's still a great option for moist chicken.
But when I want it a bit crispy and done more quickly, I follow information from here.
Basically: grind a couple teaspoons each of salt and pepper, cover the chicken inside and out with it, and let the chicken sit with it like that in the refrigerator for at least an hour. (Can also stuff with herbs like rosemary, thyme etc. - but depends on the use for the chicken.)
Heat oven to 450, bake for 50 minutes, baste with juices, go another 10 minutes until juices run clear.
Let it sit about 20 minutes until carving. (Long enough to oven roast some vegetables.)
But when I want it a bit crispy and done more quickly, I follow information from here.
Basically: grind a couple teaspoons each of salt and pepper, cover the chicken inside and out with it, and let the chicken sit with it like that in the refrigerator for at least an hour. (Can also stuff with herbs like rosemary, thyme etc. - but depends on the use for the chicken.)
Heat oven to 450, bake for 50 minutes, baste with juices, go another 10 minutes until juices run clear.
Let it sit about 20 minutes until carving. (Long enough to oven roast some vegetables.)
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