There’s nothing better than perfectly roasted bone-in chicken. It’s well spiced, it’s juicy, and the skin is perfectly crisp.
I love crispy chicken skin. I love it so much that I once made a crispy chicken skin BLT. The thing about chicken skin, though, is that it’s inconsistent.
The thighs and drumsticks wear it like a cloak. But chicken breasts? They’re fussier. Chicken breast tries to shed the skin off like it’s unwanted. It’s actually kind of rude.
Fortunately, we have a solution. Before roasting your chicken, pin the skin.
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This technique is self-explanatory. Shove a toothpick through the skin to keep it from shrinking up and falling off your chicken.
Keeping the skin in place also means juicier chicken breasts. Without the skin the meat is exposed which makes it prone to drying out. You could omit this step, but we think the extra effort is justified.
Plus, poking into the skin means there’s a place for fat to go as it is rendered out. This increases the likelihood of crispier skin.