SERVES 8
If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.
5 |
pounds bone-in, skin-on chicken parts (split breasts, thighs, drumsticks, or a mix, with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin |
3 |
tablespoons brown sugar |
2 |
tablespoons chili powder |
2 |
tablespoons sweet paprika |
2 |
tablespoons kosher salt |
2 |
teaspoons ground black pepper |
¼–½ |
teaspoon cayenne pepper |
1. Use a sharp knife to make two or three short slashes in the skin of each piece of chicken, taking care not to cut into the meat. Combine the sugar, chili powder, paprika, salt, and pepper in a small bowl and mix thoroughly. Coat the chicken pieces with the spices, gently lifting the skin to distribute the spice rub underneath but leaving it attached to the chicken. Transfer the chicken, skin side up, to a wire rack set over a large, rimmed baking sheet, lightly tent it with foil, and refrigerate for at least 6 hours or up to 24 hours.
2. If desired, secure the skin of each breast piece with two or three toothpicks placed near the edges of the skin (see note).
3. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Roast the chicken until the thickest part of the smallest piece registers 140 degrees on an instant-read thermometer, 15 to 20 minutes. Increase the oven temperature to 500 degrees and continue roasting until the chicken is browned and crisp and the thickest part of the breasts registers 160 to 165 degrees, 5 to 8 minutes longer, removing the pieces from the oven and transferring them to a clean wire rack as they finish cooking. Continue to roast the thighs and/or drumsticks, if using, until the thickest part of the meat registers 175 degrees, about 5 minutes longer. Remove from the oven, transfer the chicken to a rack, and cool completely before refrigerating or serving.