I asked experts how to get perfect crispy skin on roast chicken — they all said the same thing (Image: Getty) This article contains affiliate links, we will receive a commission on any sales we generate from it. Learn more
The best bit about a roast chicken is undoubtedly the crispy skin. But achieving the perfect crispiness is not simply a case of placing your raw chicken in the oven straight from the packaging and hoping for the best. It takes more thought and effort than that — though it’s not complicated.
I asked chefs and food experts how they got perfectly crispy skin on a roast chicken, achieving that delicious combination of crunchy, salty skin and tender meat beneath. And while each expert had their own unique method, they all had a common theme. And the method that came up again and again was seasoning the bird the night before cooking.
Jamie Newman, executive chef of Croeso Pubs, which runs several pubs in Wales, said: “If you want extra‑crispy skin, salt the bird the day before. Just be mindful that it can make the gravy a little saltier.”
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Marissa Stevens, a recipe developer and founder of Pinch and Swirl, said: “I’ve been roasting chickens for more than 15 years, and this method is what I come back to again and again. Season the night before. I rub herb salt all over the chicken and lightly rub it into the breast and onto the legs and thighs, then season with freshly ground black pepper. It sits uncovered in the fridge for 12 to 24 hours, which makes the skin extra crispy.”
Maggie Turansky, founder and head recipe developer at No Frills Kitchen, said: “I always salt the bird in advance.This also helps retain moisture and can ensure crispy skin. Use about 2 tsp of salt and sprinkle it generously over the chicken… Refrigerate it uncovered in the fridge (this helps the skin dry out and become crispy) for a couple of hours or up to 24.”
Kyle Taylor, founder and chef at He Cooks, said: “For me, a perfect roast chicken comes down to two things: crispy skin and juicy meat. My move is to salt the bird heavily and let it sit uncovered in the fridge overnight. If you’re short on time, even a few hours makes a difference. This is critical for ensuring crispy skin. Whatever you do, don’t cover it with foil. Foil is the enemy of crisp skin because it just traps moisture.”
David Colcombe, chef director and ambassador for Maple from Canada UK, said: “For me, the perfect roast chicken starts with a simple seasoning of salt, pepper and fresh herbs like thyme and rosemary. I like to rub a little maple syrup over the skin before roasting — it gives a subtle sweetness and helps the skin caramelise beautifully.”
Make sure the chicken is dry
The next crucial step is to make sure your chicken skin is dry. Michael Forbes, kitchen expert at premium appliance brand AEG, said: “Ensure that before putting your chicken in the oven you make sure to pat it dry inside and out, before letting the chicken sit uncovered at room temperature for 20-30 minutes. This is one of the most important steps as any moisture on the surface can prevent browning. With the skin being dry, the surface temperature of your chicken will dry quicker, helping to create the idyllic crispy golden outer layer.”
Ruben Ruggier, executive chef at InterContinental New York Barclay, also stressed the importance of dry skin. He said he injects a 5% salt brine directly into the meat so the seasoning is evenly distributed throughout, then “I air-dry the chicken uncovered in the fridge for 1–2 days to really dry out the skin, which makes a huge difference in crispiness”.
Richard Turner, former founding chef of Hawksmoor and co-founder of celebrated butchers Turner & George, also begins with brining the chicken, giving it “a long soak in salty, lemony, herby water that tenderises the meat, locks in moisture, and means you’ll never eat dry chicken again”. After brining overnight, Richard removes the chicken, pats it dry with paper towels and leaves it uncovered in the fridge for 24 hours to air dry, saying: “This step gives you that golden, crispy skin.”
Roasting chicken for the perfect crispy skin
When it comes to the cooking, Ruben Ruggier said: “For roasting, I use a two-stage approach: start low at around 135°C (275°F) to gently cook the meat, then finish hot at about 275°C (500°F) to crisp the skin. I like to let the chicken rest between stages, then hit it with high heat one more time at the end for that ultimate crackly, golden skin.”
Private chef Chuck Hayworth said: “I start high at 230°C (450°F) for 15 minutes uncovered to get the skin crisp and then drop it down to 190°C (375°F) until done. I never cover it with foil. Foil steams the skin which is the opposite of what we want.”
Richard Turner said: “Preheat your oven to 200°C (390°F). Brush the chicken with butter, season with salt… Roast for 20 minutes, then drop the temperature to 160°C (320°F) and keep going for around 50 minutes, or until the thickest part of the thigh registers 75°C and the juices run clear.”
David Colcombe said: “I roast the chicken uncovered in a preheated oven at 200°C (390°F) to get the skin golden and crispy while keeping the meat juicy and tender. Once the chicken is golden brown, reduce the oven temperature to 160 °C (320°F) and continue roasting until cooked through. Basting with butter or olive oil throughout helps lock in flavour and letting it rest for 10–15 minutes before carving ensures the juices stay in the meat.”
Jamie Newman said: “I begin by preheating the oven to 180 °C (350°F). The flavouring is simple but essential: garlic, rosemary, thyme, lemon, olive oil, salt, and pepper. I crush the garlic cloves and rub them over the skin, squeeze fresh lemon juice across the bird, then tuck the squeezed halves inside the cavity. Rosemary and thyme go both on the skin and inside the bird.
“I drizzle a little more olive oil over the top, season generously, and then cover the whole tray with foil. That first hour under foil is key; it keeps the chicken moist and allows the aromatics to steam gently into the meat.
“After an hour, the foil comes off. I baste the chicken with the tray juices and return it to the oven for another 30 minutes to crisp the skin. rest it for 20 minutes so the juices settle.”