A soggy roast chicken can be disappointing. If you go through the effort of roasting a whole chicken only to end up with soggy skin and meat, it can leave you wondering what went wrong. There are a few key reasons your roast chicken may turn out soggy and solutions to help you get a crispy bird every time.
Not patting the chicken dry before roasting
One of the most common causes of a soggy roast chicken is not properly patting the chicken dry with paper towels before roasting. Raw chicken often has moisture on the skin and cavity from being rinsed or sitting in its own juices. If you don’t thoroughly pat the chicken dry, this excess moisture will steam the skin as the chicken roasts rather than crisping up. Take a couple minutes to pat the chicken dry inside and out before seasoning and roasting.
Not roasting at a high enough temperature
Crispy roast chicken skin happens through high heat exposure. Roasting the chicken at too low of a temperature won’t effectively render the fat and crisp the skin. Make sure to roast the chicken at 425°F or higher. Some ovens run hot or cold, so use an oven thermometer to check the actual temperature if your chicken skin never seems to crisp up.
Basting or covering the chicken while roasting
It’s important that the chicken skin is exposed to hot, dry air in the oven to crisp up. Basting the chicken or covering it with foil while cooking will steam the skin and lead to a soft, soggy exterior. Avoid basting or tenting the chicken with foil until the last 15 minutes of cooking when the skin has already crisped up.
Using a rack improperly
Roasting the chicken directly on a roasting pan will lead to steamed, soggy skin where it sits in contact. Using a rack is necessary so air can circulate completely around the chicken while roasting. Make sure to place the chicken breast side up on a roasting rack set inside a pan. Choose a rack that positions the chicken above the pan bottom by at least 1 inch.
Overcrowding the pan
Just like baking cookies crowded together leads to soft cookies, roasting chicken crammed into a pan will steam the skin. Make sure the chicken has space around it in the pan so hot air can circulate completely around while cooking. Use a pan just large enough to hold the chicken without touching the sides.
Not cooking long enough
A common mistake is pulling the roast chicken out of the oven when it reaches the minimum recommended cooking time. However, just reaching 165°F internally doesn’t mean that the skin has crisped up. Be sure to go by temperature but also let the chicken roast until the skin is browned and crispy, which often takes additional time past the minimum cook time.
Using old chicken or thawing improperly
Chicken that is older or was thawed improperly with moisture present on the skin can lead to lackluster roast chicken skin. Make sure to use fresh chicken within 2 days of purchase. If freezing chicken, thaw it in the refrigerator overnight before roasting to prevent excess moisture.
Simple Solutions for Crispy Roast Chicken
Follow these tips every time you roast a chicken to help ensure crispy, non-soggy skin:
| Tip | Details |
|---|---|
| Dry the chicken skin thoroughly | Pat the chicken dry inside and out with paper towels before seasoning and roasting |
| Roast at 425°F or higher | High heat helps render fat and crisp the skin |
| Don’t cover while cooking | No basting, tenting, or covering to allow hot dry air to circulate |
| Use a rack | Lifts chicken up so air flows completely around |
| Give it space | Avoid crowding so air reaches all areas |
| Cook until browned and crispy | Go by temperature but also appearance for crispy skin |
| Use fresh chicken | Within 2 days of purchase for best results |
Common Roasting Mistakes to Avoid
In addition to the tips above, avoiding these common roasting mistakes can help prevent a soggy roast chicken:
- Not thawing frozen chicken properly in the refrigerator overnight
- Rinsing the chicken before roasting
- Failing to dry the skin thoroughly before roasting
- Using aromatics like lemons, onions, or herbs under the skin before roasting
- Roasting below 400°F
- Basting or tenting the chicken while cooking
- Letting the chicken overcook and staying in the oven after the thigh juices run clear
How to Fix a Soggy Roast Chicken
If despite your best efforts your roast chicken still comes out soggy, these methods may help improve the skin after cooking:
- Crank up the oven heat to 450-500°F and put the chicken back in for 5-10 minutes to further crisp the skin. Keep an eye on it to avoid burning.
- Finish it under the broiler for a couple minutes to set and crisp the skin.
- Coat the skin with a light brush of oil or butter and use a kitchen torch to lightly char and crisp the surface.
While these won’t completely reverse the damage, they can help improve a soggy roast chicken after cooking. Avoid overdoing it though as you don’t want to burn the skin.
How to Store and Reheat Leftover Roast Chicken
Be sure to store and reheat leftover roast chicken properly to prevent it from getting soggy:
- Let the cooked chicken cool before refrigerating. Cover loosely until completely cooled before sealing and storing.
- Store in the fridge for up to 4 days. Freeze for longer storage.
- Avoid storing the chicken in excessive moisture or liquid which can ruin the crispy skin.
- Reheat in a 375°F oven or to an internal temperature of 165°F to crisp the skin.
- Microwaving will make the skin soggy so avoid if crispy skin is desired.
Serving Suggestions for Roast Chicken
A perfectly roasted chicken makes a delicious entree on its own with just a few simple sides. Here are serving ideas to let the chicken shine:
- Roasted vegetables like potatoes, carrots, parsnips, or brussels sprouts
- Green salad or roasted green beans
- Bread stuffing, rice pilaf, or roasted garlic mashed potatoes
- Homemade cranberry sauce, cornbread, or biscuits
- Pan gravy made from the roasted chicken drippings
A simple herb roast chicken served with a few complementary sides makes an easy, satisfying meal the whole family will love.
Conclusion
With high heat, dry roasting conditions, and proper technique, you can achieve crispy, juicy roast chicken every time. Avoid common mistakes like insufficient drying, basting, tenting, and overcrowding to prevent soggy skin. Employ tricks like finishing under the broiler if your roast chicken does turn out a little soggy. Follow proper storage and reheating methods to keep leftover chicken skin crispy and delicious. Mastering roast chicken takes a little practice, but soon you’ll be rewarded with the perfect crispy bird.