Roast chicken: 11 common mistakes that ruin the perfect result (and how to fix them)
Golden, juicy, with crispy skin and that irresistible aroma that brings the whole family together at the table. Yes, that's exactly what we all imagine when we think of a good roast chicken. However, the reality doesn't always live up to our expectations. Maybe you have bought a beautiful chicken at the market and, when you cook it, you are surprised to find something that looks more like a "brick" because of how dry it is or, even worse, you get a chicken that looks promising, but when you sink your teeth into it, it is completely tasteless.
Is it the oven's fault? Probably not. Chances are you're making one of these 11 common mistakes. But don't worry, even the best cooks have had their "this wasn't what I had in mind" days. Put on your apron, get your chicken out of the fridge and get ready to discover the 11 most common mistakes and how to fix them - your next roast chicken will be perfect!
1. Not buying a quality chicken
It is impossible to achieve an exceptional result if we start with mediocre ingredients. If the chicken is not of good quality, no cooking tricks will save it. Opt to buy a free-range chicken or a quality chicken. The difference in flavor and texture is quite noticeable.
2. Choosing the wrong size
Size matters. Buy a medium weight chicken. Ideally, choose one of between 3.5 lbs/1.5 kg and 4.5 lbs/2 kg, which will guarantee an even roasting. If you buy a chicken that is too big it will take too long to cook, running the risk of being dry.
3. Do not temper the chicken
Putting a chicken directly from the refrigerator into the oven will have a bad result. So, take the chicken out of the refrigerator, so that it is tempered, at least 3 hours before. This simple detail will make the difference. If we put the cold meat directly into the oven, the heat will take longer to reach the inside while the outside is receiving direct heat. What will happen? The chicken will cook unevenly.
4. Not cleaning impurities from the chicken
Before putting the chicken in the oven, remove excess fat and remove any feathers and spurs that may be on the skin. You can use kitchen tongs to remove them or a blowtorch to burn them. Check that there are no other impurities on the outside as well as on the inside. This small effort will improve not only the final flavor but also its visual appearance when it is served.
5. Cook it with the breast side up
The breast is the driest part of the chicken. For this reason, it is best to start the roasting by placing it downwards. Gravity will act on the internal juices and they will precipitate downwards. In this way we will get that this lean meat is not much more tender. In the last 20 minutes of cooking we will turn the chicken over so that the skin around the breast is also crispy and browned.
6. Forgetting to preheat the oven
The temperature is important to achieve a perfect roast chicken. If we put the oven at maximum power it will cook faster, yes, but the result will not be optimal. Choose a temperature of 350°F/180ºC and do not forget to preheat the oven before putting the piece in. This is essential to get a tender and tender chicken.
7. Bad or insufficient seasoning
Chicken is a fairly neutral meat, very bland and bland, so it needs a good amount of salt and spices to enhance the flavor. So, be generous with the salt. Season both inside and out. Use herbs such as rosemary, thyme or Provencal herbs, and add lemon or bay leaf on the inside if you're looking for a special touch. On the outside layer, do it in this order, salt, oil and herbs and, in between, massage the chicken. Let it rest before putting it in the oven.
8. Cut the chicken into pieces before roasting
Roasting the chicken whole is the best option so that the meat retains all its juiciness. Imagine cooking thin breasts next to bone-in thighs, the cooking will obviously be uneven. Some parts will be juicy and others extremely dry. So, if possible, it is better to cook the chicken whole.
9. Do not precook fresh fillings
If you plan to roast a chicken stuffed with a farce (e.g., fresh sausage, mushrooms and onions), be sure to precook the stuffing ingredients. If you don't, the stuffing could go raw while the chicken is ready, forcing you to prolong cooking and leaving the meat dry.
10. Do not glaze during cooking
If you want a golden brown skin full of flavor, glaze the chicken at least 3 times during cooking with its own juices or with a mixture of melted butter and herbs. This simple detail guarantees flavorful meat and a crispy, golden brown skin.
11. Forgetting to let it rest
Once out of the oven, let the chicken rest for 10-15 minutes covered with aluminum foil. This step allows the juices to redistribute and the meat to retain its moisture.
As we can see:
Roasting a perfect chicken is not difficult, it does not require a lot of technique or complications, but it is essential not to make mistakes. It's not so much about what to do, but what not to do. As you can see, enjoying a juicy chicken with a crispy skin is not a matter of luck. Are you ready to enjoy the best Sunday roast chicken or your life?
