Mommy's Baked Chicken

A good rub and a hot skillet are all this baked chicken needs. Massaging a dry spice rub directly onto the chicken seasons it deep and forms the base for a flavorful, crackly crust as it roasts.

Cast iron is the move here. The heavy pan heats evenly and stays hot, so the chicken browns and cooks in its own juices instead of steaming. Rubbing the seasoning, something with paprika for color and warmth works beautifully, right onto the skin means it toasts and concentrates during baking rather than washing off.

The broiler at the end is what delivers that signature crunch. A few minutes under high, direct heat blisters and crisps the skin into a golden, shatter-worthy crust, the kind you usually only get from frying. Watch it like a hawk, since the line between crisp and burnt is thin under a broiler.

Pro Tips

• Rub the seasoning right onto and under the skin so it flavors the meat and crisps up on top.
• Pat the chicken dry before rubbing. Dry skin crisps far better than damp skin.
• Keep a close watch during the broiler stage so the crust browns without scorching.

Variations

• Build your own rub with paprika, garlic powder, cumin, salt, and a little brown sugar.
• Add cayenne or chili powder for a spicier crust.
• Finish with a squeeze of lemon or a brush of hot sauce for brightness.