For best results, salt the bird several hours before roasting, then let it air-dry, uncovered, in the fridge. Try mixing a bit of baking powder into the salt before rubbing on the uncooked skin producing really crispy skin. If you forget to salt and dry, parking the chicken in front of an electric fan will get its skin nice and dry in about an hour.
Another trick: Roasting on a rack in a shallow pan to allow maximum air circulation around the chicken, so the underside won’t turn soggy. And if your oven has a convection mode, use it. The constantly circulating air yields super crisp skin.
Radical approach: Separate the skin from the raw chicken’s flesh, rubs salt under the skin, and refrigerates overnight. After roasting the chicken at 425 degrees Fahrenheit until done, she takes kitchen shears and removes skin from meat. Cut the skin into two-inch-wide strips and broils them until they’re brown and crisp all the way through. It looks a little funny, but the skin is absolutely irresistible.