I love crispy chicken skin! I always did, even as a child!

I love the crunch before you get a bite of a juicy chicken thigh- it  is something worth remembering. Something worth savoring.

Crispy skin can take some time. It takes heat, and time, and sufficient air flow.

Tips on how to  get the crispiest chicken skin:

Remove excess moisture:  dry the chicken with paper towel or fresh kitchen towel before cooking

Put the fat under the skin. This creates a barrier that keeps the skin dry.

Bake chicken at 450° with convection on (air flow!)

 If you really want that crispy skin 360 degrees around your chicken, you have to use a roasting pan.

Rosemary Chicken & Mushroom Glaze

Makes 4 Servings

Ingredients:

4 boneless, skinless chicken breasts (4-6 oz each)

4 tbsp avocado oil, divided

3 cloves garlic, minced

2 tsp fresh rosemary leaves

3 tsp hazelnuts, chopped

15 mushrooms, sliced

sea salt and black pepper, to season chicken breasts and mushroom mixture

Directions:

Season chicken breasts with sea salt and black pepper. Heat a large skillet over medium heat. Add 1 tbsp avocado oil when pan is hot. Add chicken breasts and cook until there is no pink in the center and set aside.

In a different heated pan add remaining avocado oil. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.

Pour mushroom mixture over chicken and heat through.

In Health,

Angie