My whole chickens usually turn out dry :(
I’m hoping to achieve a super tender, juicy chicken with crispy skin (I just have no idea how…).
I have a fan oven and always just go by the cooking instructions but should I really be covering the chicken (which I never do), cook on a lower heat for longer and then remove the foil and ramp up the temp at the end for the crispy skin?
Annoyed at myself for not practicing this earlier in the year!!