Roast Chicken at Home: Crispy Skin Chicken Recipe

Ever wonder how to make that delicious crispy skin chicken from Albertsons or Stater Bros? My family loves it! and we all fight over the crispy skin on top ๐Ÿ™‚ Usually, this costs anywhere from $7-8 dollars at your favorite grocery store. Stores often have whole crispy skin chicken on sale for just $0.88 per pound. Which pretty much gives you the same crispy skin chicken for only $4 depending on its size.

Here is a perfect crispy skin chicken recipe to get that yummy chicken–for half the cost that you would get at the grocery store.

Find Whole Chicken on sale at Albertsons for just $0.88 through Sunday right now.


  • Whole Chicken
  • Salt (to taste)
  • Pepper
  • Baking Soda (1 teaspoon)
  • Olive Oil
  • Seasoning of your choice (we add Lemon Pepper)

Day before:

  1. Take Chicken out and set on a rack (with pan underneath)
  2. Mix equal parts of Salt and Baking Soda in a small bowl (as much as it takes to lightly coat the chicken)
  3. Rub Salt/Baking Powder mixture on the chicken. (note Baking Soda does NOTHING to the taste–it is just used to to help dry the moisture out of the skin) —
  4. Rub Olive Oil on the entire chicken
  5. Let Chicken sit uncovered in the refrigerator overnight

Day of:

  • Preheat oven to 425 degrees
  • Transfer Chicken and Pan to the Oven and Cook for 60 minutes


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  • Mary D. says:

    Sounds too easy.

  • Harry Martin says:

    You didn’t note to let it rest covered with foil for 15 mins. Critical to redistribute the juices, or do you differ?

    • Josie says:

      Harry, I’ve never covered it.. i can’t tell you why this works but my chicken always comes out moist!

      • Kelly A. says:

        What I think Harry means is to let the meat “rest”, covered maybe, to render the juices for about 15 minutes before cutting it open and letting the juices run out. Just a minor detail, really. Most experienced cooks know to do this without having to specially note. Thanks again for the tips, Josie!

    • Daisy says:

      Covering it to rest will ruin your beautifully crispy skin, leave it uncovered. Personally, I’m a huge fan of the Zuni Cafe method of dry brining (no baking soda, it will break down the meat and make it mushy if you let it sit too long,) 3 days in the frige and high heat in a preheated pan. Its the best chicken I’ve ever had in my life with excellent crispy skin. (Google it if you’re interested.)

  • Kelly A. says:

    I almost made this tonight, but I have meatloaf in the oven instead. I am glad I waited after seeing your post, though. I always ask my husband, “How do they make their chicken so good at the grocery store?” I never even thought of baking soda. I think you mentioned you husband is a chef, right? So I will trust you on the baking soda! Definitely going to try this, thanks.

  • Molly says:

    Thanks so much for the recipe and instructions! The few roast chickens I’ve made end up kind of slimy… Sounds like the baking soda trick will help a lot!

  • Mo says:

    Will definitly try your recipe! At point do you add the seasoning (e.g. lemon pepper)?

  • Francine says:

    Just made this chicken recipe for dinner. Everyone loved it. Instead of lemon pepper I used a BBQ rub and turned out yummy! Thanks for the recipe.

  • wendy says:

    OMG did this last night and it was AMAZING!!! My 5 year old scarfed it down! I made lemon zest butter and put that on after I pulled it out of the oven and let it rest. This is the first time I have roasted a chicken and I will be doing it again this weekend!!! My chicken was better than the one at COSTCO!!!

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