This roast chicken has the crispiest skin ever (thanks lindsaymaitland!) geniusrecipes
after cooking through her own health struggles. “So much of diet culture is talking about what you can’t have, and I really don’t want to think about that,” Lindsay told me. “There are so many other reasons we eat.”
cooks at 500°F—the white and dark meat both relax and become fall-to-pieces tender, much like a good rotisserie chicken from the grocery store. The meat is buttery-soft enough to pull from the bone instead of formally carving, which allows you to eat only as much as you like, rather than committing to whole pieces.
Each yanked-off piece, large and small, quickly renders into sizzly, practically-fried chicken chips you can sprinkle over your brothy pulled chicken, and into your mouth.
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