Baked Chicken with Crispy Skin.

There is nothing better than tender, juicy chicken with a crispy and salty skin.
First, preheat the over to 450 degrees.
I start with a medium size chicken, wash it thoroughly, dry it off with paper towels and then spray it with coconut or olive oil.
Next I liberally sprinkle the chicken with either Sea or Kosher Salt.

I mount the chicken on a canned beverage.  For this one, I used White Claw Grapefruit Seltzer (4% alcohol). The liquid in the can infuses the chicken with additional flavor and moisture. For additional citrus flavor I cut a couple of small oranges in half and set them around the chicken.

Once the over is at 450 degrees, I cooked this for 90 minutes.  Since the skin becomes crispy, the juices remain in the chicken.

This chicken came with neck, gizzards and chicken livers. I took the chicken livers, sliced them extremely fine and cooked them with onion, garlic, salt, and pepper and served them with Taro Chips. This made for a great appetizer.