Marcus Samuelsson's Tips On How To Cook The Juiciest Chicken

Sadly, most of us do not have a rotisserie at home (yet). But there are some things you can do to achieve a bird with crisp skin and juicy meat even without one. Here's how, according to Streetbird chef Marcus Samuelsson:

"The day before cooking, brine your chicken in a mix of three cups of water with one tablespoon of sugar and two tablespoons of salt. Let it sit for about four hours (don't brine for too long or you'll end with hammy chicken), then take it out and pat the bird dry. Let it sit, uncovered, in the refrigerator overnight. Try to get it as close to the fan as possible to really dry the skin, which helps it crisp up," Samuelsson instructs.

"The next day, rub it with your favorite seasonings—maybe a mix of salt, rosemary, garlic and thyme, then truss it and roast it whole over onions and garlic for an hour at 350 degrees. Then throw some sliced root vegetables in the pan beneath the bird and crank the oven up to 400 degrees for the last half hour of cooking. When the meat is cooked through, don't cut into it. Let the chicken rest for at least 20 minutes before you carve, then dig in," Samuelsson says.

He adds, "You can't eat better than that."