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Rach uses a refrigerator trick for ultra-crispy chicken skin and seasons the bird with classic Italian herbs and spices like rosemary and fennel. This is just one of the recipes she put on the menu to feed hungry firefighters at the 2nd Annual FDNY Firefighter Challenge Event.
Place chicken in a roasting pan fitted with a low rack. Season liberally with kosher salt and black pepper. Sprinkle with the chili flakes, fennel seeds and chopped rosemary. Leave uncovered in the fridge overnight to let the skin dry out.
The next day, preheat the oven to 425˚F. Spray or rub the chicken with a small amount of EVOO. (Make sure to pick up the chicken and move it around a little before you put it in the oven so it doesn’t stick to the rack.) Nestle the cut bulbs of garlic into the roasting pan along with the chicken. Place the roasting pan in the oven and cook until the chicken skin is crisp and the meat is cooked through, about 30-35 minutes.