Crispy chicken skin

[southcoaster]

How do I get the skin on my roast chicken really crisp? I rub the chicken with oil and seasoning, then it goes in the oven at 220 for 10 minutes, after that I turn it down to 180 for an hour. Skin is soft and flabby, what do I do wrong???

Do you uncover it for the last 20 mins or so?

I rinse the chicken dry it really well inside and out then season the cavity with some salt and pepper and tie it all up, I think its called trussing, salt the outside, i don't use any oil or anything on the outside and cook at a 230 for about an hour until the juices run clear

don't put the oil on it. I never do, and my chicken has crispy skin. But I'm no expert

colonel i read that washing chicken was the biggest cause of salmonella poisoning in the uk today

Really? I never knew that but I am fastidious about cleaning anything the chicken has been vaguely near with anti bac and never had the misfortune to get it yet

Ok just to make clear about the possibility of me dropping raw chicken all over kitchen (eewww) Baking pan next to double sink 1 side used for meat dealing other for veg fruit and cooked stuff rinse and dry chicken whilst standing in on place, put chicken in roasting pan roasting pan in oven, then thoroughly clean oven handle, where the tray was and spray and rinse the sink, never once had any problem with it

Agree- Washing chicken is completely unnecessary at best (bacteria is killed by the cooking process, not washing) and dangerous at worst. Salt and a 20 period uncovered towards the end are the keys to crispy skin, imo.

I do mine with butter rather than oil, I find it gives a better colour and flavour. For me what works best is cooking the chicken breast side down for a while first (usually about 1/3 of the cooking time) and then baste with the butter & juices about every 10 or 15 minutes.

Lovely, golden crispy skin every time..

Not getting into the washing the chicken bit - I never have.
I crush an Oxo cube up and rub it into the skin. I love crispy chicken skin, but thats all I do, no oil or pushing or pulling.
Or sometimes just sprinkle some garlic salt on the top instead, yummy.

No salt (or anything else) here BTW, just slightly salted butter.

i put a little salt and paprika on the skin
its so tasty, sweet and crispy

Right I'll try less oil next time. I don't cover the chicken at all. Thanks m'deers.