Roast chicken is one of those dishes every (non-vegetarian) cook should have in their back pockets. Deceptively straightforward, its success rests entirely on execution, where subtle adjustments in technique yield superior results. It is a dish that rewards precision over complication. Best of all, it’s a dish that keeps on giving – you can eat it for dinner, along with a side of vegetables, and repurpose leftovers for sandwiches and salads. You can even save the bones to make homemade chicken stock. (We like making chicken stock in a pressure cooker, which is ready in under an hour. You can use chicken bones to make bone broth.)  

To achieve that coveted combination of taut, golden skin and uniformly succulent meat, the quality of your tools matters just as much as the quality of your meat. We consulted Al, our long-standing cook school chef and roast chicken expert, and he suggested five tools to make the task a success. 

Using a slim, flexible boning knife to remove the wishbone, as well as extra skin around the cavity, allows for much cleaner, more elegant breast carving later on, and makes the skin crisp up more effectively. The blade’s agility allows you to navigate narrow spaces around the bone, and the soft steel can handle the impact without risk of chipping.

To avoid the common pitfall of a 'soggy bottom', elevation is key. Placing the bird on an elevated rack ensures it sits clear of the pan's base, allowing hot air to circulate entirely around the bird. This constant airflow facilitates even browning and crisp skin across the entire surface, preventing the underside from stewing in its own juices while the top roasts. It also allows for two-level cooking, where potatoes or other root vegetables can roast while the chicken does, soaking up its juices.

A significantly more sustainable and effective alternative to single-use aluminium foil, this chainmail sheet is a revelation for poultry. When draped over the chicken, it helps retain moisture and prevents the skin from scorching, yet its ventilated structure allows for far superior browning and crisping compared to foil. Crucially, it allows you to baste the bird directly through the mesh without needing to remove it. Beyond the roast, it doubles as an excellent weight for blind-baking pastry, making it a versatile, lifelong addition to a well-considered kitchen. We suggest pre-heating the chainmail in the oven before use, to make it most effective (make sure to handle it with gloves when it’s hot). To clean, soak or place in the dishwasher.

Using a thermometer ensures meat is neither under- nor overcooked, guaranteeing safety and deliciousness. While 74°C is the benchmark for a safely cooked chicken, the key is to account for ‘carry-over cooking.’ When you remove the bird from the oven, it should read between 68-71°C, and once it’s rested for 10-15 minutes, the temperature will rise to the safe internal temperature. Make sure to insert the probe into the thickest part of the chicken (the thigh).

The final act of the roast is the resting and carving. A high-quality carving board is not an indulgence but a functional necessity. They are built to keep knife blades sharper for longer (meaning less frequent sharpening), and are bordered with a juice groove that captures excess liquid when carving. You can use this to make gravy, if desired. It also adds a nice touch for presentation, as you can carve the chicken right at the table when serving.