Whole Roasted Chicken with Crispy Skin

I've cooked plenty of whole chickens and turkeys over the years, and while some had perfectly crispy skin, others didn't quite make the cut. Wanting a foolproof way to get that coveted crispy skin, I did some research and discovered the issue: I was essentially baking (and sometimes steaming) my poultry. Covering the bird or adding water to the roasting pan adds moisture, which prevents the skin from crisping up. The key is to start roasting at high heat to sear the outside and achieve that deliciously crispy skin.

Even though there are several steps to this recipe, it is quite easy and will deliver the crispy results desired using a technique called dry brining. Want even more crispy skin, check out the Chicken Cracklings recipe on our blog.

NOTE: Serious Eats puts the ideal ratio to dry brine at 1 tsp. Baking Powder to 1 Tbsp. Kosher Salt. When combined, the mixture raises the skin's pH level. This helps the protein break down efficiently for a crispier, more evenly browned skin. It also creates a chemical reaction with the chicken's juice making carbon dioxide bubbles that increase the skin's surface area creating a nice crispy skin.

DIRECTIONS:

Step 1. Remove thawed whole chicken from the package and rinse in cool water. Pat dry with a paper towel to remove moisture.

Step 2. Place dried chicken on a small cooling rack over a plate.

Step 3. Mix the baking powder (do not substitute baking soda - - it produces an unpleasant metallic taste), kosher salt, and pepper in a bowl.

Step 4. Sprinkle the salt mixture over the bird evenly on both sides. I also put a palm-sized amount of the mixture inside the bird's cavity.

Step 5. Place the bird on the rack over a plate, put it into the refrigerator uncovered, and allow it to rest for 1 - 24 hours. This is known as a dry brine. This draws moisture out of the bird creating a concentrated brine that is then reabsorbed seasoning the meat and making it more tender and juicy with a more intense flavor. I only had a couple of hours to leave my bird dry brine in the fridge and it was delicious. Remove the bird from the refrigerator 30 minutes before roasting.

NOTE: Years ago I saw a video from Alton Brown about dry brining where he assured viewers an uncovered chicken or turkey is safe in the fridge and won't cause any smells.

Step 6. While the bird is brining in the fridge, finely chop the fresh herbs and mix if using, and set aside.

Step 7. Preheat the oven to 450*F with the rack in the lower third of the oven. While the oven is preheating, wash the lemons, slice off the ends, and prick them 5-6 times. Then place the lemons into the cavity of the bird if using. Next, slice the butter into 8 pads. Using a tablespoon, carefully slide the spoon backside-up underneath the skin to make a space to tuck a couple of pads of butter and some of the fresh herbs under the skin for both legs and breasts.

Step 8. Poke a few tiny holes in the skin of the bird to allow the rendered fat to escape and brush the skin with some oil. Lastly, you can truss the bird. This will help it cook more evenly and keep its shape, but you can cook without doing so. Place the chicken breast side up on a rack in a roasting pan. 

NOTE: Here is a video showing a quick simple way to truss a bird.

Step 9. Place the chicken in the oven for 25 minutes. After the initial 25 minutes, remove the chicken and carefully flip it over breast side down. If you have a digital probe thermometer, insert it into the thickest part of the meat between the thigh and breast. This takes the guesswork out of roasting and prevents having to open the oven as often to test the temperature and lose oven heat. Return the chicken to the oven and cook for another 15 minutes at 450*F. Then, without opening the oven, turn the temperature to 375'*F and continue roasting for 20-25 minutes per pound or until the dark meat registers 165*F.

NOTE: I prefer cooking my poultry breast-side down so the fat from the legs and thighs keeps the breasts moist.

PRO TIP: Do NOT add water to the bottom of the roasting pan. This will steam the chicken and the skin won't crisp as well.

Step 10. Baste the chicken once or twice with any pan juices. When the chicken is cooked to temp, remove the chicken and set aside to rest. Strain the pan juices through a fine sieve into a saucepan. To make gravy, heat the pan juices in a pan over low heat. Mix 1 Tbsp. arrowroot or cornstarch with 2 Tbsp. of chicken broth to make a slurry. Add the slurry to the pan juices and whisk. Add additional chicken stock to get the gravy to the consistency desired. Season as needed.

Step 11. Cut the twine to untie the bird if trussed and remove the lemons from the carcass. Slice and serve the chicken with a delicious crunchy brown skin. I served mine with mashed potatoes, gravy, grilled vegetables, and a green salad. 

Recipe by Victoria Cook:

Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.