Crispy Roast Chicken

Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my Mega Crispy Fried Chicken.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 (3 1/2-4 lb)  whole chickens
• 2  teaspoons  vegetable oil
• 2  teaspoons cornstarch
•  salt
•  pepper

Directions

1. Line roasting pan with foil.
2. Adjust oven rack to middle position.
3. Place roasting pan on rack and heat oven to 475 degrees.
4. Coat V rack with cooking spray.
5. Combine cornstarch and 2 teaspoons salt in small mixing bowl.
6. Poke holes all over chicken skin, using skewer.
7. Rub cornstarch mixture evenly over chicken.
8. Remove roasting pan from oven.
9. Place chicken in V-rack, wing side down.
10. Roast for 15 minutes.
11. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
12. Roast another 15 minutes.
13. Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
14. Roast chicken another 20 minutes.
15. Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
16. Rest for 10 minutes.
17. Carve chicken and serve.