Step 10 of 16 · Weeknight Roast Chicken
Start at 220°C / 425°F for 20 minutes
Start at 220°C / 425°F for 20 minutes — step 10 of 16 in Weeknight Roast Chicken. Oven fully preheated — 15 minutes at temperature, not 'I just turned it on.' Middle rack. Bird in. 20 minutes at 220°C / 425°F.
Free food & cooking tip: Start at 220°C / 425°F for 20 minutes (step 10 of 16 from "Weeknight Roast Chicken").
Oven fully preheated — 15 minutes at temperature, not 'I just turned it on.' Middle rack. Bird in. 20 minutes at 220°C / 425°F. You want the skin to start coloring and the fat to render. If your oven has a convection fan, 200°C / 400°F fan is close enough for this blast; do not also go 220°C fan unless you like burnt wing tips.
Do not open the door to 'check.' You are buying a crust. If the skin is already mahogany at 15 minutes (some ovens run hot), drop early. If it is still pale at 20, leave the drop until 25. Wings looking too dark: foil caps for the last stretch, not a panic basting tour.
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