Roasting Chicken

Keep refrigerated until ready to cook. If frozen, thaw completely in the refrigerator before cooking.

Pat the chicken dry thoroughly before seasoning for crispier skin.

Roast at a moderate temperature (around 400-425°F or 200-220°C) for the first 15-20 minutes, then reduce heat to 350-375°F (175-190°C) to finish cooking.

Use a meat thermometer to ensure the thickest part of the thigh (without touching bone) reaches 165°F (74°C).

Let the chicken rest for 10-15 minutes after removing from the oven before carving to allow juices to redistribute.

Roasted root vegetables (potatoes, carrots, parsnips)

Mashed potatoes

Green beans or asparagus

Gravy

Cranberry sauce

Not drying the chicken properly, leading to soggy skin.

Overcrowding the roasting pan, which can cause the chicken to steam rather than roast.

Not letting the chicken rest after cooking, resulting in dry meat.