Roast chicken is juicier and crispier if you do a 15-minute task before cooking
Roast chicken is often a dinner we start craving in autumn once it gets cold as most of us just want a big and satisfying meal after enduring the cold weather all day. However, a lot of people can be put off trying to make roast chicken, as it is quite common for it to dry out in the oven so you end up with a rubbery bird that is tough to chew.
TL;DR
- Dry brining, salting the chicken 24 hours before cooking, is crucial for juicy meat and crispy skin.
- Salt helps chicken retain moisture by changing protein interactions and preventing juice loss.
- The process involves seasoning the chicken and refrigerating it uncovered overnight.
- Before roasting, let the chicken reach room temperature, season vegetables, and roast at 230C, then reduce to 200C.
- A whole chicken typically takes about 1 hour and 10 minutes to cook, with clear juices indicating readiness.
- Resting the chicken for 15 minutes after cooking is essential before carving.