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Cook’s TipsTo assure crispy, well-browned skin when baking chicken, always roast the bird on a rack. This allows the hot air in the oven to evenly circulate around the chicken. Another tip is to start the baking process in a hot (450) oven for the first 10 minutes and then reduce the temperature (325) for the rest of the cooking. This seals in the juices and makes for a moist chicken.