Roasted chicken is a timeless classic — but when seasoned right, it can go from everyday to extraordinary. Whether you’re working with a whole bird or bone-in pieces, the secret to crave-worthy chicken is all in the flavor layering.
Let’s walk through the smartest, juiciest, most aromatic ways to take your roasted chicken from “meh” to “more, please!”
1. Start With a Dry Bird
Moisture on the surface of the chicken prevents the skin from crisping. Pat the chicken dry with paper towels before seasoning. This small step makes a big difference for golden, crunchy skin.
2. Salt Like You Mean It (Early!)
Salt is the ultimate flavor enhancer — but timing matters. Dry brining (salting the chicken 12–24 hours in advance and leaving it uncovered in the fridge) draws moisture to the surface and helps it reabsorb into the meat. The result? Deeply seasoned, juicy chicken with crispy skin.
If you’re short on time, at least salt generously 30 minutes before roasting.