How do you make roast chicken skin crispy?

Preparation is Key:

* Pat it dry: Thoroughly pat the chicken skin dry with paper towels. Moisture makes for soggy skin.

* Season liberally: Salt the skin generously. Salt draws moisture out, promoting crisping.

* Let it rest: Let the seasoned chicken rest uncovered in the refrigerator for at least 30 minutes, and up to overnight. This allows the skin to dry further.

Roasting Techniques:

* High Heat: Roast at a high temperature (425°F / 220°C) for the first 30-45 minutes. This helps the skin get a head start on crisping.

* Don't overcrowd: Give the chicken room to breathe in the roasting pan. Crowding traps moisture, making for soft skin.

* Flip it: Flip the chicken halfway through roasting. This allows both sides to crisp up evenly.

* Use a roasting rack: Place the chicken on a roasting rack to elevate it, allowing air to circulate around the skin.

* Basting: Don't bast with liquid! Basting with pan juices often traps moisture and prevents the skin from crisping. Instead, use a spoon to spoon hot fat over the skin during roasting.

Additional Tips:

* Oven placement: The top rack in your oven tends to be hotter, making for better skin crisping.

* Roasting time: Adjust the roasting time based on the size of your chicken. A smaller chicken will take less time.

* Resting time: Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute and prevents the skin from becoming too dry.

Alternatives for Extra Crispness:

* High-heat broiler: After roasting, transfer the chicken to the broiler for a few minutes to get extra crispness. Watch carefully to prevent burning.

* Cast iron skillet: You can roast the chicken in a preheated cast iron skillet for extra crispiness. Be sure to use oven mitts as the skillet will be very hot.

* Air fryer: For smaller pieces of chicken, an air fryer can achieve incredibly crispy skin.

Remember, practice makes perfect! The more you roast chicken, the better you'll become at achieving crispy skin.