OK, Itsy, chicken roasting lesson.
You need a covered roasting pan. If you are serious about roasting birds, you buy one that has these little pointed bumps on the inside of the lid. You want the pan big enough so it doesn't touch the bird on sides or top.
I place some garlic cloves, a sliced lemon, and maybe a slice of onion inside the cavity. Lightly season. (It looks to me like you went a little overboard.) I don't salt until it is on the table because salt draws out moisture and with a lean bird, it can dry it out.
I like the vegetables in the roast because it flavors the veggies, but if you want truly crispy chicken, you roast with just the chicken in the pan. The difference is that the vegetables create steam and you get a steamed bird, which will give you a softer skin.
OK, bird seasoned and into the pan with the cover on. Bake until it is almost done and then take the lid off and rub the bird with butter (or margarine or olive oil). Put it back into the oven without the lid and the fat that you've just put onto the skin will brown and crisp.
I can put a bird that has a decent amount of fat into my roasting pan, and then that is it. The bird comes out crisp and brown, because the little bumps in the lid collect the fat and juices and drip it down all over the bird evenly to baste it. But there has to be some fat in the bird and you need that lid with the bumps. Otherwise you will need to brush it with fat and put it back in to brown.
You need a covered roasting pan. If you are serious about roasting birds, you buy one that has these little pointed bumps on the inside of the lid. You want the pan big enough so it doesn't touch the bird on sides or top.
I place some garlic cloves, a sliced lemon, and maybe a slice of onion inside the cavity. Lightly season. (It looks to me like you went a little overboard.) I don't salt until it is on the table because salt draws out moisture and with a lean bird, it can dry it out.
I like the vegetables in the roast because it flavors the veggies, but if you want truly crispy chicken, you roast with just the chicken in the pan. The difference is that the vegetables create steam and you get a steamed bird, which will give you a softer skin.
OK, bird seasoned and into the pan with the cover on. Bake until it is almost done and then take the lid off and rub the bird with butter (or margarine or olive oil). Put it back into the oven without the lid and the fat that you've just put onto the skin will brown and crisp.
I can put a bird that has a decent amount of fat into my roasting pan, and then that is it. The bird comes out crisp and brown, because the little bumps in the lid collect the fat and juices and drip it down all over the bird evenly to baste it. But there has to be some fat in the bird and you need that lid with the bumps. Otherwise you will need to brush it with fat and put it back in to brown.
