How do you make roast chicken juicy?

you dont have to. you can buy the juiciest roast chicken at Sam's Club for $4.98 and its the most delicious chicken ever. You will save time and energy. Goodluck

Never underestimate the power of a perfectly roasted chicken. A classic example of the beauty of simplicity, roast chicken has the power to comfort, to satisfy, and to impress. The inviting aroma of a juicy roasting bird is enough to make anyone's mouth water, and by the time the chicken emerges from the oven, golden crispy skin sliced through to reveal the tender, moist meat within, everyone will be crazy with anticipation. You don't need to tell them how easy it was to make. Just smile and let them exalt you. A Many-Splendored Bird Roasting a chicken takes a little longer than some other methods of cooking this universally popular bird, but it actually requires very little preparation time-it's mostly just a matter of patience in waiting for the bundle of joy to finish roasting. Another merit of roast chicken is that the leftovers just keep on giving. Roasting two chickens is just as easy as roasting one chicken, and today's roast chicken dinner is tomorrow's chicken enchiladas, chicken soup, chicken salad, chicken fettuccine Alfredo, or chicken sandwich. As if that weren't enough, roast chicken is wonderfully economical, too! Pound for pound, whole chickens are much cheaper than a package of chicken breasts, thighs, or legs. Skin is In Chicken skin contains a great deal of fat, and many people are in the habit of removing it in order to avoid the extra calories. Crispy, fragrant roast chicken skin is absolutely delicious, and, many people insist, the best part of the roast chicken. If you choose to pass up the temptation, though, you still need to leave the skin on the chicken during roasting. Roasting a skinless bird is an exercise in futility. The skin holds in moisture and juiciness. If you skin the chicken before you roast it, the meat will become bone-dry long before it's cooked through. You can carve the chicken then remove the skin from your portion as you see fit. Don't worry-there is no significant difference in calories between removing the skin before or after cooking! Divine Brine One secret to really flavorful, juicy roast chicken is brining-i.e., soaking in salt water. Kosher chickens are always brined before selling; this is one of the reasons that kosher birds tend to taste better. To brine a chicken, dissolve 1/2 cup kosher salt in 1/2 gallon of water, immerse the chicken in the solution and place immediately in the refrigerator. You should let it soak for at least 3 hours, but overnight is great too. When you're ready to cook the chicken, pour out the brine, rinse the chicken cold running water so it won't taste excessively salty, then pat it dry with paper towels. You can still achieve a delicious roast chicken even without brining, but do give it a try sometime. You'll love the results. Dress it Up If you decide to forego the brining step, just remove the chicken from the package, rinse it with cool water, and then pat it dry with paper towels. Rinsing removes residue and some surface bacteria, and drying off the chicken ensures that the skin will brown. Now for the fun part: seasoning! A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed, but it's also easy to build on top of these simple flavors. Herbs are always a good idea. You can chop them up and tuck them under the chicken's skin along with a few pats of butter, or you can simply stuff handfuls of them into the chicken cavity. Wedges of aromatic fruits such as lemons or oranges, and aromatic vegetables such as onions and garlic are great to stuff in with the herbs as well. Filling the cavity with good-smelling things will perfume the bird as it roasts, infusing the meat with incomparable flavor. Another approach you can use is to make a blend of dried or fresh ground spices and rub them under the chicken's skin and inside the cavity. For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. For an Indian-inspired bird, mix together coriander, cardamom, turmeric, and bay leaves. For a Thai flair, try ginger, lemongrass, cilantro, and lime juice. These are just a few of the infinite possibilities, though; you'll have fun playing around with different flavor combinations. For an extra-special meal, you can also stuff your chicken before you roast it (don't do this if you've already filled the cavity with herbs and vegetables, though!). You can use your favorite stuffing mix or homemade recipe, or you can try something new, such as spiced rice with nuts and dried fruit. A Bird You Can Truss If you choose, you can truss the bird before roasting it. That is, tie it with butcher's twine to keep the legs and wings close to the body. This is not an essential step, however, it does make the chicken slightly easier to handle, and it helps the bird hold its shape during roasting. If you've stuffed the chicken, trussing also helps to hold the stuffing in. To truss a chicken, cut about a 3-foot length of heatproof butcher's twine. Lay the chicken on a clean surface with the breast facing up. Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail. Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.

Invite me to dinner, I need to taste first hand how dry your...... Oh forget it, the choices of joke answers are just too many. I liked the ' put it on it's back ' for 20 Min's answer though.

Chef.com

Cook it on its back for the first 20 - 30 minutes then turn it over for the rest of the cooking time, Let it rest for approx 5 minutes before carving and all the juices will be re-absorbed into the chicken... give it a try it works for me

put it in a paper bag and roast it upside down with the breast on the bottom. works well. this is what my grandma did. or upside down with a tinfoil tent is OK. but mainly put it breast down so the fat and juice run into the dry breast area.

Cover it for most of the cooking time. Baste often Uncover for the last 15 - 20 mins to brown top.

Cook it in an oven bag (reynolds brand)

cook it in a rotissourie oven.