There are lots of ways to roast a chicken, but this one guarantees results.
beforehands, or prop it over a beer can. You can roast chicken in a skillet or on a sheet pan, or in a roasting rack. There’s not one correct way to roast the best chicken, really. But there are definitely a few tricks that will help you achieve theA 3-pound bird is especially easy to roast at high heat, since it’s small enough for the dark meat to cook through right around the time that the skin gets beautifully bronzed and crispy.
: loosen the skin from the rest of the bird by sliding your hand underneath it, being careful to separate it from the flesh without tearing it. That’s useful for crisping and for seasoning. It means you can put aromatics like garlic and bay leaves directly under the skin of the chicken as well as in the cavity of the bird. More surface area touching those aromatics means more opportunity to build flavor.
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