From 2018: There are plenty of other ways to achieve crispy chicken skin. This one is better.
Roast chicken is probably my favorite food, but here’s a confession: until a few years ago, I’d never made one myself. Every TV chef and entertaining expert, it seems, tosses off casual mentions of roast chicken as if it’s so obvious, so simple, so effortless, the little black dress of dinner-making. But every TV chef and entertaining expert also knows that making a good roast chicken is anything but obvious and simple.
Little did the skeptics know that, in blow-drying my chicken, I was standing on the shoulders of giants. I am far from the first person to bring the device into the kitchen. Blow-dryers are used by pitmasters in South Carolina, yakitori chefs in Japan, and. The exquisite nerds at “America’s Test Kitchen” recommend them for softening chocolate and adding a gloss to cake frosting.
2. Two hours before you plan to serve the chicken, remove it from the refrigerator. Using a handheld hair dryer on the Cool setting, blow air all over the chicken, making sure to dry any parts of the chicken that are still damp, particularly the underside of the bird and inside the cavity. 4. Place the skillet with the chicken and vegetables on a rack in the center of a cold oven, then set the oven temperature to 350 degrees Fahrenheit. Once the oven comes to temperature, let the chicken roast for ten minutes. Increase the oven temperature to 375 degrees and let roast for another ten minutes. Continue increasing the oven temperature by 25 degrees every ten minutes until you set the oven temperature to 450 degrees.
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