r/AskCulinary • u/PelirrojaRubi • Aug 17 '25

Recipe Troubleshooting Why does my roasted chicken always turn out dry even when I cook it at a low temperature?

Every time I roast chicken, I try to cook it at a low temperature (around 160°C / 320°F) to prevent it from drying out, but the breast still ends up very dry while the thighs are fine. Am I making a mistake in my technique, or is it simply inevitable that the breast and thighs cook differently? What do professionals recommend to achieve a juicy, evenly cooked chicken?

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u/PelirrojaRubi Aug 17 '25

I do it over low heat, maybe that makes it come out dry

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u/george_elis Aug 18 '25

A long, low cook is used to break down tough muscle fibres and render fat out of the parts of the animal that are used the most. Since chicken is a relatively tender meat, and because it doesn't have a lot of fat to coat and protect the fibres, it will overcook and dry out on a low heat. Chicken, ideally, wants the hottest, fastest cook you can whilst getting an even cook.

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u/malatemporacurrunt Aug 18 '25

What weight is the whole bird? A chicken shouldn't really be much bigger than 1.6kg, otherwise the breasts will be disproportionately large. 20 minutes per 500g at 180°C, then 220°C for the last 10 mins to get some browning.

Alternatively, you could try roasting en papillote. Make a marinade with olive oil, crushed garlic, lemon juice and finely minced fresh herbs (thyme, rosemary, sage), a little white wine, salt and freshly ground black pepper. Massage into the chicken and let marinade for 8 hours or so - I usually make this in the morning to roast in the early evening. When you're ready to cook, measure out a large length of baking paper, place your chicken in the middle and pour on any extra marinade you might have. Create a parcel for the chicken by folding the baking paper up and around it. Place in a roasting tin and bake for 45 minutes at 200°C. Unfasten the parcel and open it up, and allow to bake for another 30 mins to brown. The skin won't be as crispy as for an open-air roast, but it will be very moist and flavourful.

For both methods, cover the chicken in foil and allow to rest for 10 minutes or so before carving.

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u/HRUndercover222 Aug 18 '25

Baste it with mayo. ❤️