Advertisement
Chatelaine Kitchen

5 Tips For Perfect Roast Chicken

Say hello to crispy skin and juicy, well-seasoned meat.
By Louisa Clements
A roast pan with a roast chicken and halved lemons in it, for a post on perfect roast chicken.

When it comes to roast chicken, crispy skin and juicy, well-seasoned meat is a must, but it can be tricky to get this classic dish just right. Ever wondered why chicken ends up dry and bland instead of succulent and tender? Cooking temperature, seasoning and roasting method are all factors that can make or break a roast. Understanding the fundamentals of perfect roast chicken will ensure a delicious meal and help troubleshoot your common roast chicken blunders.

Five essential tips for making perfect roast chicken every time

1. Pat dry.

If you’re looking for that elusive crispy skin, patting a chicken dry with paper towels before cooking is key. Doing this will remove any excess moisture from the chicken, which is what gives you soggy skin. That moisture creates steam in the oven, and the more steam, the less crisp the skin and drier the meat. Keep in mind that it’s important not to rinse the chicken first, as this is a food safety issue. When rinsing raw chicken, the bacteria from the meat can spread through water droplets contaminating work surfaces, clothing and cooking equipment.

2. Season liberally.

Liberal seasoning is integral to bringing out the flavour of the chicken. The most basic seasoning is a combination of salt and pepper. Start with salt and sprinkle uniformly all over (don’t forget to season inside the cavity), then add freshly ground black pepper. Salt not only builds flavour, it also helps retain moisture in the meat, allowing for crispy skin and juicy, well-seasoned meat.

Note: If you’re more concerned with taste over a crispy skin, try stuffing the chicken with aromatics such as lemons—as we do in this Classic Roast Chicken recipe—garlic and/or fresh herbs like thyme or rosemary. Stuffing these ingredients inside the cavity will infuse flavour into the meat as the chicken cooks. Another option is to sprinkle the skin with spices like in our Portuguese Roast Chicken.

3. Use a rack.

Cooking chicken on a rack, set in a large roasting pan, suspends the chicken in the oven and ensures it won’t burn or stew in its own juices. This technique also helps the heat circulate evenly around the bird, allowing the skin to crisp up all over and the chicken to cook evenly. You can find both flat and V-shaped racks which are both great options for roasting chicken.

4. Use the right heat.

Don’t underestimate the importance of a properly heated oven when it comes to roasting chicken. In order to achieve that beautiful golden crust and a perfectly cooked bird, the temperature is necessary. Try roasting chicken at 350F.

Note: When oven roasting chicken, don’t baste the bird. Every time you open the oven it lets out hot air and you’ll end up with a soggy instead of crispy skin.

5. Let it rest.

While it can be tempting to start carving the chicken the minute it’s out of the oven, let it rest for at least 15 minutes for moist, tender meat. Resting allows juices to redistribute into the meat giving you a juicy bird every time, plus it allows the chicken to cool enough for you to carve safely. If you don’t let the meat rest, you run the risk of ending up with dry meat.

Note: Always check doneness using a meat thermometer, inserting it into the thickest part of the meat; a whole bird should reach an internal temperature of 185F. (Don't have a meat thermometer? We love this affordable option.)

This article contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

GET CHATELAINE IN YOUR INBOX!

Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement