When we crave shake-and-bake, this is what we make. It hits the same notes with fewer calories.
Mechanic
Baking powder in a dry rub raises the surface pH of the skin, which helps it brown and crisp faster. Use it sparingly; too much leaves a chalky flavour. Mushroom powder, if you have it, adds quiet umami that amplifies any pan sauce or gravy.
Ingredients
- 15 g kosher salt (1 tablespoon)
- 3 g baking powder (1 teaspoon)
- ½ teaspoon black pepper
- ½ teaspoon ground coriander
- ½ teaspoon MSG
- 1 teaspoon mushroom powder (optional; use if serving with gravy)
Method
Combine all ingredients. Rub all over chicken, including under the skin where possible. Let rest uncovered in the fridge for at least 1 hour, ideally overnight. The salt draws out moisture, which then reabsorbs, and the skin dries out for better crisping.
Coat skin lightly with neutral oil before roasting.
Roast at 205–230°C (400–450°F) until the breasts reach 65°C and the dark meat reaches 75°C. Rest for 5–10 minutes before carving; for a whole bird or bone-in pieces, the rest is the hold that makes 65°C safe for the breast meat.
Notes
- 230°C (450°F) gives maximum browning; use it only if your oven runs accurately at that temperature.
- For a whole bird, see Roast poultry for the two-temperature timing method.