The Secret To Making The Best Roast Chicken? Your Hair Dryer

When I cook a whole chicken at home, I usually use my rotisserie-style chicken method and discard the skin. I’ve never really explored the possibility of making great crispy chicken at home, but I decided to give it a try after coming across this strange but effective hack!

Yes, you’ll probably feel a little bit crazy upon bringing your hair dryer into the kitchen to help prepare roast chicken, but the results are well worth that momentary discomfort. A hair dryer makes it quick and easy to dry out chicken skin, ensuring it gets deliciously browned and crispy in the oven.

If you feel skeptical about this method, it may help to know that I had similar reservations before trying it for myself! But this crisp, juicy, flavorful roast chicken is truly worth the leap of faith, and I know you’ll love it too — even if you have to endure a few odd looks for using your hair dryer in the kitchen!

How To Make Perfect Roast Chicken With A Hair Dryer

Ingredients:

1 whole chicken (3-5 lbs.)
Kosher salt
3-4 cups roughly chopped vegetables
2 Tbsp vegetable oil
Salt-free seasoning mix

Sauce Ingredients (optional, see Step 6 below):

1/2 cup chicken stock
Juice of 1/2 lemon
2 Tbsp butter
2 Tbsp flour

Directions:

Step 1 – Prep

The first step is to prep the chicken a day or two before you plan to cook it. Use a few paper towels to pat the bird dry inside and out, and if your chicken comes with giblets, discard them or freeze them to use later.

Once the bird is dry, season it generously inside and out with kosher salt (about 1/2 to 1 teaspoon per pound). Set the salted chicken on a wire rack over a large plate or platter, then place the whole thing in your fridge.

Let the chicken chill uncovered for at least 24 hours, or up to 48 hours. The skin should look translucent and be firm to the touch.

Step 2 – Dry

A couple of hours before you plan to eat, take the chicken out of your fridge and fetch your hair dryer. Using the cool or low-heat setting, use the dryer to dry out any remaining moisture on the skin, paying attention to the top, bottom, and inside of the bird.

Step 3 – Assemble

Put your chopped veggies in a big mixing bowl, add a bit of vegetable oil, then use your hands to toss the veggies until they’re evenly coated.

Next, use your oily hands or a pastry brush to coat the chicken skin with the remaining oil. Add a bit more, if needed, to completely coat it.

Finally, season the chicken all over with your preferred salt-free seasoning. (Why salt-free? The chicken has already been salted, so adding any more salt could easily make it too salty. I like Lawry’s Salt-Free seasoning mix if you need a recommendation!)

Finally, arrange the oiled veggies in a 12-inch cast-iron skillet or 3-quart baking dish. Place the seasoned chicken on top of the veggies, breast-side up.

Step 4 – Roast

Place the skillet or dish in the center of your cold oven, then set the oven to preheat to 350°F. When the oven signals that it has reached 350°F, set a timer for 10 minutes, then increase the temperature to 375°F and cook for another 10 minutes.

Continue increasing the temperature every 10 minutes in 25-degree increments until you reach 450°F (about 50 minutes).

Once the oven reaches 450°F, continue cooking the chicken until an instant-read thermometer inserted into the breast reads 155°F. It should take about 20-25 minutes more — about 70-80 minutes of total cooking time.

When the chicken is done, it’ll be browned and crispy and the veggies should be a bit charred.

Step 5 – Rest & Serve

After cooking, transfer the chicken to a cutting board and let it rest for at least 20 minutes before cutting or slicing. (The rest is crucial — it will prevent the moisture from leaking out and leaving you with unfortunately dry chicken!)

After allowing it to rest, simply carve the chicken and serve. Yum!

Step 6 (Optional) – Make The Sauce

The chicken is delicious as is, but you can make a simple sauce to add even more flavor! While the bird is resting, place the pan of drippings on your stovetop over medium heat. Add the chicken stock and the juice of half a lemon, and continue cooking until the sauce starts to bubble.

Meanwhile, in a separate pan, melt the butter and stir in the flour to make a roux. When the sauce starts bubbling, add the roux and stir thoroughly until the sauce is smooth and thickened. Season to taste, and serve the sauce alongside the chicken and roasted vegetables.