"If you want that perfectly crispy, golden skin on a roast chicken, you've gotta make sure the bird is bone-dry before it ever hits the oven," he says. He explains that failing to remove extra surface moisture from the bird will cause it to turn to steam in the oven - which is the last thing you want when you're trying to get crackly skin."
""My best practice is to pat the chicken dry very thoroughly with paper towels, including inside the cavity, and if time allows, let it sit uncovered in the fridge for several hours or overnight," he says. The fridge will offer a dry environment for your bird while still keeping it in a safe temperature range. Then, once your bird is dry, you can continue with your recipe as normal."
Drying the chicken thoroughly before roasting is essential to achieve crispy, golden skin because surface moisture turns to steam and prevents crisping. Pat the chicken dry with paper towels, including inside the cavity, and, if possible, let the bird sit uncovered in the refrigerator for several hours or overnight to further dry the skin in a safe, cool environment. Avoid cooking a chicken straight from the fridge to prevent uneven cooking and overcooked extremities with a raw center. Also ensure the oven temperature is appropriate to promote skin crisping and even internal doneness.
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