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Is there a trick to making the skin on a roast chicken crispy?

Quick! I have a roast chicken in the oven….

My roast chicken ALWAYS comes out nice and moist and delicious – however – the skin is never as crispy as I’d like it to be. Whats the trick to browning the skin without over-drying it? Its one of the small fryer ones – a little over 4lbs.

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7 Responses to “Is there a trick to making the skin on a roast chicken crispy?”

  1. Mizz SJG said :

    Cover the chicken with foil while cooking…in the last 5-10 minutes, turn the oven up to Broil and crisp skin.

  2. Kimberly said :

    Brush roast chicken with glaze several times during last 30 minutes of baking time.

  3. Natalie Day said :

    Brine your chicken first – soak it in a salt water solution for about 25-30 minutes, then cook as normal, but for the last 15 minutes or so, take the foil off the top of the roasting pan – it will crisp up wonderfully and be full of flavor.

  4. H-man said :

    I always add some salt and crank up the heat, or use the grill element in the oven. Just don’t burn it.

  5. joni said :

    what i do is rub entire surface with butter, salt surface as well , cook in low oven 300 to 325 tops, baste, and voila . we also bbq whole shicken on a rotisserie or you could cut out backbone flip over and press down firmly onto breastbone until you hear a crack noise this is called ‘spatchcock’ ( i couldn’t have made that one up) and cook it on indirect heating on the bbq it doesnt take too long either

  6. CarolSandyToes1 said :

    After I wash the chicken, I use salt to rub the inside of the cavity. I DO NOT salt the outside of the chicken. I add a little water to the pan, and after the chicken is hot, baste it generously with butter. Then, during the cooking process, baste it frequently with the pan juices. (Do not baste at the very end as this will make the skin soggy.) The chicken comes out moist and delicious and the skin always is nice and crispy.

    p.s. My kids prefer the skin to the meat, lol

  7. annienyc_1120 said :

    I mix some herbs in with softened butter and then push it under the skin of the chicken.

    Also, start it at a high heat for about 20 minutes and then lower it to regular cooking temp.


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