Don't Skip This Step For Perfectly Crisp Roast Chicken Skin

There can't be a more comforting meal in the world than perfectly roast chicken. Just the phrase is calming (recite it to yourself when you're trying to fall asleep). The rich burnished aroma that drifts through your house when the bird is in the oven is tantalizing and mouth-watering. Then when it emerges, browned and juicy, and is carried to the table, everyone can't wait to dig in. You carve the bird, slicing through the crisp skin to the moist and tender interior, and everyone fights over the drumsticks.

But there are many obstacles and pitfalls that stand between you and the perfect roast chicken. You can just throw the bird in the oven, but what a wasted opportunity! There are a few things you should do first for the best results possible, including seasoning it with aromatics or dry brining it, per The New York Times. Additionally, you can add lemon and garlic or herbs to the cavity for maximum flavor. Finally, you must include this imperative step for perfectly crisp roast chicken skin.

Roasting is a very specific type of cooking with certain rules, according to Masterclass. For starters, the process of roasting is a dry heat cooking method, which means the food isn't cooked in a liquid. First, you should roast food at a high temperature, usually at least 400°F, although you can slow-roast at temperatures below that. Second, the foods should be put in dry, or coated with a little bit of olive oil or another type of oil to aid in browning.

Travis McShane, owner of Ostia restaurant on Dunlavy Street in Houseton, Texas, told Houstonia that the key to crisp skin is a dry bird. In fact, he says that you should unwrap the chicken, pat it dry (never rinse it, per the USDA), put it in a casserole dish, and leave it uncovered in the refrigerator overnight. Then, take the chicken out of the fridge and let it sit at room temperature for about an hour for more even cooking before you put it in the preheated oven.

McShane adds that roasting the chicken at a high heat will give you a nicely browned crisp skin without overcooking or drying out the meat. 

Now that you have your bird and you've dried it and let it sit in the fridge overnight, the question becomes how are you going to cook it? There are many recipes to try, but there are more rules for when the chicken is done. All meats should rest after they are cooked, so the meat can relax and the juices can redistribute, per The Washington Post. And the meat will continue to cook for a bit, which is called carryover cooking, according to America's Test Kitchen. After all that's complete, it's time to carve it and dig in — learn how to carve a chicken with this video from, again, America's Test Kitchen.

The perfect roast chicken is within your reach, and all you need now is a recipe. You can make herb roasted chicken, which is stuffed with lemon and onion. Additionally you can try roast chicken with mushrooms and baby arugula, with the chicken skin seasoned underneath. For those looking to minimize the dishes, you can make a one pan dinner of roasted chicken and root vegetables. Or make a whole roasted chicken seasoned with lemon, rosemary, garlic, and thyme.