If your roast chicken skin goes soft or the meat dries out, it’s usually the same culprits: moisture on the skin, not enough seasoning, or carving too soon. This is the butcher method we use for consistently crisp skin and properly cooked meat.
Ingredients
- 1 whole free range chicken
- Salt
- Oil
- Optional seasoning of choice
- Optional vegetables for the roasting tray (potatoes, carrots, onions)
Method
Oven: Fan forced, preheated to 180°C. Timing: ~40 minutes per kilo (guide only). Finish temp: 75°C internal. Rest: 10 minutes.
- Preheat a fan forced oven to 180°C.
- Pat the chicken completely dry. Dry skin is the key to crispness.
- Salt generously and let it sit for 20–30 minutes.
- Pat dry again. This removes surface moisture drawn out by the salt.
- Lightly coat with oil, then apply your seasoning (or keep it simple).
- Roast uncovered at 180°C for ~40 minutes per kilo as a guide.
- Cook to temperature: remove when the internal temperature reaches 75°C in the thickest part.
- Rest for 10 minutes before carving.
Key technique points (the difference-makers)
- Dry twice: pat dry before salting, then pat dry again after 20–30 minutes.
- Roast uncovered: covering traps steam and softens the skin.
- Use a thermometer: time is a guide — temperature is the confirmation.
- Rest properly: 10 minutes makes carving cleaner and keeps it juicier.
Where to check the temperature
Check the thickest part (commonly near the thigh area). Aim for 75°C internal, then rest before carving.
Watch the short
Serving ideas
- Classic roast veg + pan juices
- Chicken rolls the next day (crispy skin bits included)
- Shred leftovers into wraps, salads, or fried rice
Get a good bird
Start with quality and the rest gets easier. If you want a whole chicken sorted for a proper roast, order one here or pop in and we’ll set you up.
Looking for more dinner inspiration? Browse the full Lucky Pig recipe collection for easy beef, pork, chicken and lamb recipes.
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