Nothing compares to the satisfying crunch of perfectly crispy roast chicken skin. However, attaining this ideal texture requires more than just tossing a raw chicken into the oven. With guidance from eight culinary professionals, we’ve uncovered the tried-and-true methods that consistently produce mouth-watering, golden, and crispy skin alongside juicy, tender meat.
A key consensus among the experts is the importance of seasoning and preparation well before cooking. Most recommend salting the chicken the night before roasting. Jamie Newman, executive chef of Croeso Pubs, advises, “Salt the bird the day before if you want extra-crispy skin. Just be aware it might make your gravy a bit saltier.”
Marissa Stevens, founder of Pinch and Swirl, elaborates, “I rub herb salt all over, lightly massaging it into the breast, legs, and thighs, then season with freshly ground black pepper. Leaving the chicken uncovered in the fridge for 12 to 24 hours dries out the skin, making it extra crispy.”
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Maggie Turansky of No Frills Kitchen adds that this technique helps retain moisture while ensuring crispiness. “Sprinkle about two teaspoons of salt generously, and refrigerate uncovered for a few hours up to 24. This dries the skin beautifully.”
Kyle Taylor from He Cooks emphasizes, “Salt heavily and let the chicken sit uncovered in the fridge overnight. Even a few hours makes a noticeable difference. Avoid foil as it traps moisture and prevents crisping.”
Dryness is crucial. Michael Forbes from AEG highlights: “Pat the chicken dry inside and out before roasting, then let it rest uncovered at room temperature for 20–30 minutes. Any surface moisture hinders browning.”
Ruben Ruggier, executive chef at InterContinental New York Barclay, takes it further with a 5% salt brine injected into the meat for even seasoning, followed by 1–2 days of uncovered air drying in the fridge for exceptional crispiness.
Richard Turner, co-founder of Turner & George butchers, uses a long soak in a salty, lemony, herby brine to tenderize and lock in moisture. After patting dry, he leaves the chicken uncovered in the fridge for 24 hours to achieve that sought-after glossy, crispy skin.
Cooking temperature tactics vary slightly. Ruben uses a two-stage roasting method: starting low at 135°C (275°F) to gently cook the meat, then finishing hot at 275°C (500°F) for a crisp skin, with resting periods between.
Private chef Chuck Hayworth prefers starting high at 230°C (450°F) for 15 minutes uncovered, then lowering to 190°C (375°F) until done—never covering with foil to avoid steaming.
Richard Turner’s recommendation is to roast at 200°C (390°F) for 20 minutes, then reduce to 160°C (320°F) and continue until the chicken reaches 75°C internally. David Colcombe also advises roasting uncovered at 200°C initially, then turning down the oven, basting throughout to lock flavors. Resting the chicken for 10–15 minutes before carving keeps it juicy.
Jamie Newman’s flavourful approach includes rubbing garlic, rosemary, thyme, lemon, olive oil, salt, and pepper onto the chicken. He starts roasting the bird covered with foil for one hour to steam in aromatics, then removes the foil, bastes with juices, and roasts uncovered for 30 minutes to crisp the skin, finishing with a 20-minute rest.
In summary, the secret to crispy roast chicken skin boils down to salting well in advance, ensuring the skin is dry, avoiding foil during crisping, and mastering oven temperature control. Follow these expert tips, and your roast chicken will boast irresistibly crunchy skin every time.