As simple as a roast chicken is to prepare, there are some definite do’s and don’ts when it comes to poultry perfection:
- DO dry off the skin of the chicken as thoroughly as possible. Extra-dry skin = extra-crispy skin.
- DON’T skip the step of tying the chicken legs together. It keeps them closer to the body of the chicken and guarantees more even cooking. If you don’t have kitchen twine, use unflavored (I repeat, unflavored!) dental floss.
- DO baste the chicken every 15 to 20 minutes. Basting is the real secret to roast chicken success.
- DON’T carve the chicken immediately after removing it from the oven. Just like a roast turkey, it needs time to rest so the juices collect and the chicken remains moist.
Ready to roast a chicken like a pro? Preheat your oven, grab the garlic and baste on with your bad self.