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Crispy Skin on Roasted Chicken

Posted by allyn, March 5, 2009 at 8:50 AM

I've started cutting up a whole chicken before roasting in the oven, and I've had a hard time achieving a good crispy skin. I've been cooking it on 350 for about 45 minutes... maybe I should try a higher temp? I do put in under the broiler for a few minutes at the end but it doesn't get the same effect...

Any suggestions?

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