How to get crispy roast chicken skin without drying out the meat

A roast chicken can look beautifully golden coming out of the oven, only for the skin to be soft and rubbery rather than crisp.

Turn up the heat to fix it, and you risk drying out the meat.

The secret to crispy roast chicken skin is to remove excess moisture, allow hot air to circulate and avoid overcooking the bird.

Dry the skin before roasting

Moisture is one of the biggest obstacles to crispy chicken skin.

Pat the chicken dry with kitchen paper, including around the wings and legs.

If you have time, leave it uncovered on a rack in the fridge for several hours, or overnight, to help the skin dry further.

Keep the chicken refrigerated and do not rinse raw poultry under running water, as splashes can spread bacteria.

Get the temperature right

A temperature of around 200°C is a useful starting point for roasting a whole chicken, although cooking time depends on its size and your oven.

Place the chicken on a roasting rack, if available, to allow hot air to circulate underneath.

Season the skin and use only a light coating of oil.

If the chicken is cooked but the skin needs more colour, increase the heat briefly or use the grill setting, watching carefully to prevent burning.

Don't sacrifice juicy meat for crispier skin. Use a meat thermometer to check that the thickest part of the breast and the innermost part of the thigh reach 74°C.

Why does the skin turn soft after roasting?

Trapped steam can undo your efforts.

Rest the chicken uncovered rather than wrapping it tightly in foil, which holds in moisture.

When serving, keep gravy and pan juices off the crispy skin until the chicken is plated.

Pour them around the meat or serve them separately.

How to get crispy chicken skin in the air fryer

Air fryers work well for chicken portions such as thighs and drumsticks.

The circulating hot air helps brown the skin, provided moisture and overcrowding are kept under control.

For crispier results:

• Pat the chicken dry before seasoning.
• Use a little oil rather than a heavy coating.
• Leave space between pieces so air can circulate. Cook in batches if necessary.
• Check the internal temperature rather than relying on colour or cooking time alone. Chicken must reach 74°C.

Rest the chicken briefly without covering it to help preserve the crisp skin.