Start breast side down.
Positioning the chicken breast side down allows all the juices to gather in the breast meat during the first half of cooking. When you flip the bird, those juices slowly redistribute but leave plenty of moisture behind to keep that white meat ultra juicy.


Use high heat.
Heat is roast chicken’s best friend. A 450°F oven browns the skin quickly and keeps it nice and crisp.

Don’t overcook.
An overcooked chicken is a dry chicken. To prevent overcooking, use an instant-read thermometer as your most reliable indicator of doneness. In its breast, it should read 165° to 170°F.

Let it rest.
Don’t be tempted to cut into the chicken as soon as it’s out of the oven. Resting for at least 15 minutes on the cutting board allows the juices to redistribute into the meat, making it moist and tender.


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