Roast chicken pro tips

It’s one of my favorite dishes. Just read an article in The Guardian with a few suggestions. It was unusually eye opening and not just due to the lengthy discussion of thighs and breasts. “Rapeseed” oil? “Spatchcock” it? Damn. I need a cold shower.

There will always be an England.

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CreyvinMoorhead · 41-45, M

Take the chill off. Pull your chicken from the refrigerator 30 minutes before roasting to ensure a more even cooking time

To get a crispy skin on your roast chicken, slather the bird with a butter blend or olive oil.

Use a low-side roasting pan or rimmed baking sheet. Low sides give hot air more contact with the chicken so it roasts evenly all the way around.

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