Which technique is best for achieving a crispy skin on roasted chicken?

Achieving a crispy skin on roasted chicken is best accomplished by patting the skin dry before seasoning. When the skin is damp, steam is produced during cooking, which prevents the skin from becoming crisp. By thoroughly drying the skin with paper towels, excess moisture is removed, allowing the skin to brown and crisp up more effectively during roasting.

This technique also enhances the effectiveness of any seasonings or oils applied afterward because they can adhere better to the dry surface. A high cooking temperature, combined with dry skin, promotes the Maillard reaction, which is essential for developing that desirable golden-brown color and crunch.

While using a lid while roasting may keep moisture in, it generally results in softer skin. Cooking at a low temperature can result in tender meat but does not provide the necessary heat needed for crispy skin. Applying a thick glaze may impart flavor but can also create a barrier that traps moisture, leading to soggy skin rather than crispiness. Thus, patting the skin dry is the most effective technique for achieving that crispy texture.