![\"Roasted](\"https:\/\/www.newsbeep.com\/nz\/wp-content\/uploads\/2026\/02\/roasted-whole-chicken-on-wooden-cutting-board-6707912.jpg\" "\\"Roasted")
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I asked experts how to get perfect crispy skin on roast chicken \u2014 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<\/a> <\/p>\n 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 \u2014 though it\u2019s not complicated.\u00a0\u00a0<\/p>\n 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.<\/p>\n Jamie Newman, executive chef of Croeso Pubs<\/a>, which runs several pubs in Wales, said: \u201cIf you want extra\u2011crispy skin, salt the bird the day before. Just be mindful that it can make the gravy a little saltier.\u201d<\/p>\n Read more: I always add cupboard ingredient into shop-bought gravy to make it tastier <\/a><\/p>\n Read more: I tried Mary Berry, James Martin and Nigella’s roast potatoes \u2014 only 1 was tasty <\/a><\/p>\n Marissa Stevens, a recipe<\/a> developer and founder of Pinch and Swirl<\/a>, said: \u201cI’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.\u201d<\/p>\n Maggie Turansky, founder and head recipe developer at No Frills Kitchen<\/a>, said: \u201cI 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\u2026 Refrigerate it uncovered in the fridge (this helps the skin dry out and become crispy) for a couple of hours or up to 24.\u201d<\/p>\n Kyle Taylor, founder and chef at He Cooks<\/a>, said: \u201cFor 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\u2019re 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.\u201d<\/p>\n David Colcombe, chef director and ambassador for Maple from Canada UK<\/a>, 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 \u2014 it gives a subtle sweetness and helps the skin caramelise beautifully.\u201d<\/p>\n Make sure the chicken is dry<\/p>\n The next crucial step is to make sure your chicken skin is dry. Michael Forbes, kitchen expert at premium appliance brand AEG<\/a>, said: \u201cEnsure 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.\u201d<\/p>\n 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 \u201cI air-dry the chicken uncovered in the fridge for 1\u20132 days to really dry out the skin, which makes a huge difference in crispiness\u201d.<\/p>\n