One of the most effective tricks recommended by numerous chefs is salting in advance, also known as "dry brining." This involves thoroughly salting the entire chicken and leaving it in the refrigerator for several hours or overnight. This method allows the salt to penetrate deep into the meat and retain moisture during roasting, resulting in significantly juicier meat. According to chef Mike Davies' advice, another step further is classic brining, which involves submerging the chicken in a mixture of water, salt, and spices. This process affects the protein structure of the meat, helping it retain more liquid during thermal processing, keeping the chicken tender and full of flavor. In addition to salt, additional ingredients such as butter, lemon, and garlic are often used to enhance the aroma. Gordon Ramsay recommends placing aromatic additions inside the chicken or under the skin, allowing the flavor to be evenly distributed during roasting. Equally important as the ingredients is the preparation method. Resting the meat after roasting allows the juices to redistribute evenly, further improving the texture and preventing dryness. It is precisely this combination—a simple ingredient like salt and proper technique—that transforms ordinary roasted chicken into a dish that looks and tastes as if it came from a restaurant.