HOW TO MAKE ROAST CHICKEN JUICY AND CRISPY

Roast chicken is often considered the perfect choice for a family lunch or dinner. But how do you know if it’s properly cooked? The most common method is to pierce the meat with a fork—if the juices run clear, the chicken is ready. If the juice is still red or pink, it needs more time in the oven.

It's best to use chilled chicken for roasting, not frozen. If you're starting with a frozen chicken, make sure to defrost it completely before roasting. The safest way to do this is in the refrigerator to prevent spoilage. Cooking frozen chicken directly is not recommended—it may burn on the outside while remaining undercooked inside.

COOKING TIME MATTERS

Before placing the chicken in the oven, wash it thoroughly and pat it dry with a clean cloth. A chicken weighing around 1 kilogram should roast for approximately 1 hour and 10 minutes at 200°C. About 10 minutes before the end of cooking, turn on the grill function if your oven has one—this helps develop a golden, crispy skin. If not, you can still achieve a crispy crust by occasionally basting the chicken with beer during the roasting process.

For chickens heavier than 1 kilogram, increase the cooking time by 15 minutes per additional kilogram. Keep checking the doneness throughout. You can also begin roasting the chicken covered with aluminum foil to keep it moist—roast a 1-kilogram chicken for about an hour at 190°C, then remove the foil 10 minutes before it’s done to allow the skin to crisp up.

If you're only roasting chicken drumsticks, they require less time—about 30 minutes at 200°C, turning them after 15 minutes for even cooking on both sides.

By following these steps, you’ll get a juicy, well-cooked chicken with irresistible crispy skin every time.