Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce
Why This Recipe Works
Slow roasting promises extremely juicy chicken but offers little in the way of crispy skin. We switched from a whole chicken to breasts and leg quarters so that we could easily sear the skin in a skillet and double the amount of people we could serve to eight. We left the skin wet before searing in order to promote more fond development, which we used for an easy, robust pan sauce. After searing we transferred the chicken to a wire rack set in a rimmed baking sheet and slowly roasted it at 250 degrees, ensuring even, gentle cooking throughout. A final spin under the broiler turned the rendered skin crispy and golden brown.