- Wash the chicken inside and out, and for crisp skin, blot the outside so it is completely dry with paper towels.
All of the ingredients you'll need, be sure to season the chicken generously inside and out. Stuff the cavity of the bird to add flavor and retain shape. I usually keep the legs untrussed, though you could tie them with some butcher's twine if you like.
Here she is, golden brown, crisp and delicious.
