The Best Type Of Chicken To Roast For The Juiciest Results

Before you can serve a plate of succulent roast chicken with appetizing seasonal side dishes, you need to figure out which part of the bird will benefit most from a long time in the oven. Some cuts work better than others, but instead of attempting to find out by trial and error, Foodie asked someone who knows their way around roasting chicken to find out which is the best type for the oven.

Hammed is a chef, recipe developer, and author of the blog The Prince Eats. When asked which pieces of chicken are ideal for roasting, his answer was clear: the thighs. "Chicken thighs generally have more fat (flavor) and benefits from having the fat rendered and repurposed in a sauce of gravy," he said. The fat on the thighs not only adds a savory taste but also helps the cut stay moist, resulting in poultry with glistening, juicy flesh just beneath a crispy  outer layer.

Other cuts are better prepared using alternate methods of cooking. Hammed said, "Chicken breast is leaner and requires precision prep to prevent overcooking, which dries out the breast. For wings, the air fryer is the healthiest and most efficient and versatile cooking method." An air fryer — like the Ninja Air Fryer 4-in1 – works like a convection oven but quicker, making it an optimal choice for cooking many chicken wings for Super Bowl Sunday or whenever the mood strikes. Thighs are ideal for perfectly juicy results from the oven — if they are sourced and cooked properly.

There are tricks for cooking the juiciest chicken thighs you've ever tasted, but there are also blunders to avoid, including those focused on timing and temperature. Hammed said, "Underestimating cook time and cooking temperature are the biggest mistakes. Roasting chicken at too high a temperature for an extended period is the most common mistake people make when roasting chicken." When in doubt, don't hesitate to reach for a digital meat thermometer — we like the Alpha Grillers Instant Read Meat Thermometer — to get precise temperature measurements. Making sure your thighs are appropriately sized is also crucial. According to Hammed, "If your chicken is too thin, skip roasting altogether and opt to pan sear. It is easier to control the temperature in a pan as opposed to a fixed temperature in the oven which can be unforgiving."

As for sourcing the chicken in the first place, Hammed says to use your eyes. "When purchasing chicken, look for plump, smooth and dry flesh. This is an indication of freshness," he said. There are also some things to watch out for if you are trying to be as cost-efficient as possible when purchasing your poultry, according to Hammed: "Stay away from trays with excess skin-to-flesh ratio, especially on chicken thighs, as the skin can often amount to 25% of the gross weight of the chicken."