How to Get a Crispy Crust on Roasted Chicken

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When roasting a chicken, there are good reasons to leave its skin on during cooking. The skin helps the chicken retain moisture during roasting which produces a more tender bird. Also, many people love the savory flavor of golden-brown crispy skin on their roasted chicken. If you do, there are several ways to make preparing this main dish an easy accomplishment.

Things You'll Need

  • Oven
  • Whole chicken
  • Paper towels
  • Salt
  • Pepper
  • Shallow roasting pan with a roasting rack
  • Oven-safe meat thermometer
  • Preheat your oven to 400 degrees Fahrenheit. A fully preheated oven is the essential first step for crisp-skinned roasted chicken.

  • Remove the chicken from the package. Rinse under cool water. Use paper towels to pat the bird dry thoroughly.

  • Brush melted butter or rub olive oil all over the chicken before seasoning it on all sides with salt and pepper.

  • Place the chicken on a roasting rack to prevent it from cooking in its own juices. Skin that comes in contact with the chicken's drippings during roasting will be soggy, not crispy.

  • Insert the meat thermometer into the meatiest part of the chicken. Keep the thermometer tip away from bones, which can alter temperature readings.

  • Place the rack and chicken into a shallow roasting pan, and place the pan in your preheated oven.

  • Roast the chicken for 15 minutes per pound, and monitor the meat thermometer closely.

  • Remove the chicken from the oven when its internal temperature reaches 165 degrees Fahrenheit. This is a safe temperature at which to serve chicken without having to worry about food-born illness.

  • Rest the chicken for five to 10 minutes. Carve it for serving.

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References

  • Photo Credit Eising/Photodisc/Getty Images
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