Master the art of the perfect, crispy-skinned roast chicken for an easy dinner.

Pat the skin dry with paper towels to ensure it crisps up perfectly in the oven.

Do not be shy with the salt; it is the key to deep, savory flavor.

Layer carrots and onions at the bottom of your pan to act as a natural rack.

Roast at 425u00b0F for that signature golden, crackling skin.

Use a thermometer to ensure the thigh reaches 165u00b0F for safe, juicy meat.

Wait ten minutes before carving to keep all those juices inside the meat.

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