Once I tried this recipe from a German chef, and since then, I only make it this way. It’s very simple, but the skin turns out super crispy, and the meat is juicy—even the breast, which is usually dry for me, comes out perfectly juicy this way.
I wash the chicken, pat it dry, and cut half an orange and half a lemon into chunks—not too small, just roughly—and stuff the chicken with them. If you like, you can add spices like rosemary or thyme, depending on your preference. Personally, I don’t add any because I prefer a natural flavor. Then, I tie up the chicken.
Next, I take a good piece of butter, melt it, and add a tablespoon of salt—adjust the salt based on how salty you like it. I roast the chicken on a rack, not in a pan, and every 10–15 minutes, I baste it well with butter and turn it, repeating until it’s nicely browned. At the end, I increase the temperature to get the skin extra crispy. I place a tray underneath to catch the dripping butter, as it will drip quite a bit. The result is really amazing! The only downside is that I always have to clean the oven afterward, but it’s worth it.
Marinated Chicken Wings
For wings, I often marinate them in a mix of ketchup, lemon juice, honey, chicken seasoning, oil, garlic (optional), a bit of chili if you like it spicy, salt, and pepper. They turn out delicious, and sometimes I even grill them when marinated this way.
