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The Crispiest Salt & Pepper Roast Chicken You’ll Ever Make



Forget the complicated rubs and heavy marinades. The secret to the ultimate Home Rotisserie Chicken isn’t in a spice jar, it’s in the science of the skin. In this video, I break down a professional multi-step method including a dry brine, a secret bicarb trick, and a surprising steaming step I stole in China to achieve glass-shattering crispy skin and the juiciest breast meat you’ve ever tasted. No oil, no butter, it’s just salt, pepper, and perfect technique. Whether you’re hosting Sunday dinner or meal prepping for the week, this is the only roast chicken recipe you’ll ever need.

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#RoastChicken #RotisserieChicken #CrispySkin #CookingHacks #DinnerInspiration #SaltAndPepper #HomeCooking #ChefTips #ChickenRecipe #SundayRoast

50 Comments

  4. @Loveispatient.

    Aw he listens to you ❤ that’s how you make him stay out… thank you for this recipe delicious every time and will be trying soon

  16. @13c11a

    That's an amazing technique. It looks delicious. Thank you. Kenji is a wonderful dog.

  19. @13soap13

    Julia Child always rotated her chicken side to side. Better cooks (such as you) and cookbooks suggest the same. I always just do it–with potatoes underneath. I worked at many grocery-store delis and it is basically impossible for the home cook to replicate a store-bought rotisserie chicken. Why? As those chickens go around and around and around, they continually drip fat (baste) on the ones underneath which creates that crispy skin and all that "schmaltzy" flavor. One place I worked at did not have a self-irrigating cleaning system for their oven . . . so I always begged for all those juices before they threw them out. Can you even imagine tossing them? Man, I made the best soups and gravies. It was truly liquid gold. Love seeing Kenji. Do you raise chickens? Thanks for posting.

  31. @Fly_Super_Mode

    My best friend moved back to Australia, and we both loved chicken so much.
    Watching your video made me miss her.
    I might try buying a whole chicken,
    but salting under the skin feels a bit too hard for me 😅
    Memories are lovely, but real life is a bit different.😂😅

  34. @CoolJay77

    The chicken turned out pretty good but what was the point of air drying if you are putting it in the steamer? Had you tried skipping the overnight drying in the fridge?

  40. @marksimpson2321

    I made this today ! It was the juciest roast chicken Ive ever made myself and tasted FABULOUS. However , I'd recommend using a food thermometer to check the internal temperature of the chicken (remove at c 80c ) so I sacrificed a bit of skin crispiness. But still AMAZING. Ty Joel and Kenji

  41. @judyw5584

    all those drippings too! could be a gravy? would you recomend adding onions carrots and celery to the pan?

  43. @Dee_Rod

    great recipe. beautiful skin. Question: is it necessary to pat the chicken dry while salting if it will dry brine overnight in refrigerator?
    I use a beer can chicken base setup (without the can of beer) and put that on a roasting pan. chicken cooks vertically in oven. no need to rotate especially if your have convention. and all the juices collect on the base pan of the beer can setup. easy clean up!

  44. @susanbernier9399

    This recipe looks amazing! I definitely want to give this a go as my chicken is bland and sometimes dry. 😢This seems simple to do and looks delicious

    Your video creativity is astounding (as always) and your puppy is adorable. I love that you are training him so well. He is a beautiful example to other pet lovers. 💕🇨🇦

  46. @itawambamingo

    Brilliant! Please don't get offended, but I always say that good cooking makes it look like you're cheating. I'm going to try this!

  48. @lisaboban

    That camera shot of putting the salt under the skin is impressive!
    Steaming is an underused technique these days. I can't wait to give this a try.

  50. @davidgc4396

    Looked lovely. I was hoping you would have stuffed it with seasoning. I have been cooking mine in the air fryer for 50 minutes turning halfway through in olive oil and salt and pepper plus I use a breadcrumb onion thyme stuffing. Comes out crispy and moist 😊

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