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6. Baste for Moisture
Every 20-30 minutes, use a spoon or turkey baster to pour the juices from the pan over the chicken. This keeps the meat moist and adds an extra layer of flavor to the skin.
7. Check the Temperature
To avoid overcooking, use a meat thermometer to check the internal temperature. The thickest part of the breast should reach 165°F (74°C), and the thighs should hit around 175°F (80°C).
8. Let It Rest
Once the chicken is out of the oven, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring every bite is tender and juicy.
9. Save the Drippings
Don’t forget about the pan drippings! They’re perfect for making a rich, savory gravy. Simply deglaze the pan with chicken stock or white wine and whisk in some flour or cornstarch to thicken.
Which Part Is the Best?
When it comes to roast chicken, everyone has their favorite part. Some love the juicy, tender breast (B), others crave the crispy, flavorful wings (A), and some can’t resist the rich, succulent thighs (C). What’s your pick?
Get Perfect Roast Chicken with These Useful Tips
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