- As a chef, I know some of the best ways to make a great roast chicken in your own kitchen.
- Make sure to buy a high-quality bird that's between 4 and 8 pounds.
When you want to eat something homey and comforting, roast chicken hits the spot.
Growing up, my mother's chicken was perfectly cooked with juicy meat, crispy skin, and delectable pan drippings. And as a professional chef, I spent a part of my career preparing half birds in a professional kitchen.
So over the years, I've learned some basic tips to make a delicious roast chicken.
High-quality meat can make a huge difference
Since the meat is the main ingredient, opt for the best, tastiest option.
Always go for a chicken that has firm flesh and a meaty, plump look. Avoid any that seem thin or flabby or have a pale, bluish tinge to the skin. And generally, opt for air-chilled meat so it doesn't retain excess liquid.
I also recommend buying from a local farm or a trusted grocer whenever possible.
Make sure not to choose a bird that's too small or big
Size, unfortunately, does matter when it comes to roasting a chicken.
A 4- to 8-pound bird has the best proportions for the breast to be cooked through, yet still juicy when the dark meat comes up to temperature.
Salt will help cure the meat
Salt is the key to the best chicken you've ever had, but that doesn't mean your final product will be overly salty.
Up to a day before roasting your bird, rinse and pull the giblets out, then cover the meat with a thin layer of your go-to salt.
If you don't have a full day to prepare, salt the chicken at least an hour before roasting to cure it. The ingredient will pull the liquid from the meat, then it'll be reabsorbed, so your bird will be juicy and tasty all the way through.
Just rinse the excess salt off of the bird, then pat dry before cooking.
Seasoning is a great way to add a personal flair to the meal
There are many roasted-chicken flavor combos and none of them are wrong. If you've chosen a good chicken and dry-brined it the day before, then your base is solid.
Some classic combos are herbs de Provence or fresh thyme and rosemary. My mom even adds crushed garlic in oil under the skin.
My one caveat is to keep citrus to the cavity and not on the skin, or else it won't get as crispy.
No matter the seasoning, the main thing is to pay attention to how your bird is cooking and adjust accordingly.
You can roast a chicken using an array of kitchen appliances
Fire up the oven or whatever other appliance you happen to have on hand.
Everything from a grill to an instant pot to an extra-large air fryer will get the job done.
If you use a grill, try the spatchcock technique, which entails cutting out the spine so the bird lays flat. And air fryers typically take less time, so adjust accordingly.
Best air fryers
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- Best overall: Philips Premium Digital Airfryer, $249.95 at Amazon
- Best air fryer on a budget: Dash Compact Air Fryer, $46.99 at Target
- Best multitasking air fryer: Instant Pot Duo Crisp + Air Fryer, $179.95 at Walmart
Cast-iron pans can lead to crispy skin and even cooking
From Lodge pans to Le Creuset skillets with enamel finishes, nothing beats a preheated cast-iron to help you get that perfect roast every time.
Cast-iron has the best heat retention, maintaining a steady temperature throughout the entire cooking process. Plus preheating your pan in the oven helps your bird get and stay extra crispy.
Additionally, it's good to note that using a rack may accelerate the cooking time, but also can negate some of the pros of a cast-iron pan.
Make sure to roast the chicken at the right temperature
Roast the chicken at around 400 to 450 degrees Fahrenheit.
Also, place the pan the middle of the oven or whatever cooking appliance you're using.
This high heat should make the skin crispy, but be mindful that basting (pouring the meat's juices or a sauce on top) can work against that, especially with smaller birds.
Keep an eye on your dish
The higher the temperature, the faster the chicken will cook, so don't be afraid to check on it.
You'll want your chicken to reach 165 degrees Fahrenheit, the USDA's safe cooking temperature for all poultry products. Alternatively, you can pierce the thickest part of the meat with a knife, and when the juice runs clear, it's done. Another sign is that the attachments are loose and move around easily.
Let the bird rest before carving
After cooking, the juices in the bird will redistribute and be reabsorbed into the meat.
Let the chicken sit on a cutting board for 20 minutes for the best outcome. This both enhances the flavor and makes the meat easier to carve.