Roast chicken is one of those dishes that brings families together. Be it Friday night or Sunday afternoon, the humble roast chicken is often the meal that people sit down to eat as one. Everyone tends to have their favorite piece, but the truth is, the skin is the best part. Here’s how to get yours super crispy.
To Brine or Not to Brine
Experts have differing opinions on whether to brine the chicken before cooking it. While the salt water mixture will add moisture to the meat, it has the potential to make the skin soggy which is definitely not what we want. Dry brining, however, is also a thing! Rub your bird with salt and seasoning and leave it uncovered in the fridge for 24-48 hours to allow the skin to dry out.
Oil and Baste
Before baking the chicken, rub some oil on the skin to prevent it from burning and instead achieve a delicious crunch. During the cooking process, baste the chicken with its own juices.
Hot, Hot, Hot
Roast chickens are best cooked in a hot oven. Place the bird on the second-lowest rack in the oven to allow for air circulation and roast at 425 F for 1 hour and 30 minutes.
