Anyone who’s ever had Sun Oven roasted chicken will tell you that it’s some of the juiciest chicken they’ve ever tasted. The meat is fall-off-the-bone tender and infused with flavor.

Crisp skin can be a challenge though. Too often you get a little bit of crispy skin on the very top of the breast while the rest of the bird is submersed in the cooking liquid. And nobody likes soggy skin.

Placing a rack on the bottom of the roasting pan will elevate the chicken, or any other kind of roast, just enough to keep it dry. But don’t discard the juice, drizzle a little bit over each serving just before bringing it to the table.

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