Epicurious makes crispy skin chicken.

[RonB]

Here's their take:

https://www.epicurious.com/expert-ad...U0MDM5NjIzNQS2

I think all of this has been posted here at some point, but it's all together in one article. Note they suggest cooking at 450*.

[JGo37]

That's good because 450F and OFF are the only two temps my oven runs at...

[troymeister]

Here is a Cast Iron Chicken that I do at 425 degrees. The skin is usually always nice and crisp. This meal makes my family smile.

I throw in some carrots,
small potatoes, 1 lemon halved face down, 1 head of garlic face down. 1/2 stick of melted butter over the top. It makes an easy, crazy good 1 pan meal in a very short time.

The liquid at the bottom can also make a very tasty pan sauce. Deglaze with white wine, squeeze some of the lemon and garlic, reduce by 1/2. Add chicken stock, reduce a little.....Thicken if you so choose....Viola..a quick killer pan sauce.

[troymeister]

klflowers This one I did in the oven. It was an after work easy meal to feed the family.

[klflowers]

Thanks. I’ll be doing this soon.

[CaptainMike]

Making it right now, I'll post pics on SUWYC.

[Potkettleblack]

Vertical roasting is never considered, even though it is the answer.

[LA Pork Butt]

I found a recipe for cooking wings on my BGE @ 375 which produces carispy skin. 30 minutes indirect. Flip them for 20 minutes and ithen sauce for 10 minutes. Otherwise give the the full the additional 10 minutes without sauce. What I like about the recipe is that you don’t have to watch them closely.

[Attjack]

Here is a Cast Iron Chicken that I do at 425 degrees. The skin is usually always nice and crisp. This meal makes my family smile.

I throw in some carrots,
small potatoes, 1 lemon halved face down, 1 head of garlic face down. 1/2 stick of melted butter over the top. It makes an easy, crazy good 1 pan meal in a very short time.

The liquid at the bottom can also make a very tasty pan sauce. Deglaze with white wine, squeeze some of the lemon and garlic, reduce by 1/2. Add chicken stock, reduce a little.....Thicken if you so choose....Viola..a quick killer pan sauce.

This was probably the tastiest chicken I've ever made. I cooked it on my Primo XL at 400f. Made a paste, rubbed the well brined chicken inside and out, under the skin and on top.cooked it on new potatoes, carrots, and head of garlic. Then I made a pan sauce to add back onto the whole shebang.

[Sfdrew28]

I do roast chickens at 425 in CI at least once a week. Skin always crispy. Almost always throw root veggies/potatoes in the pan too. I then make a pan sauce and it’s great. I found the key for me is letting the chicken spend at least one day in the fridge airing out so all the moisture dries out on the skin.
This week I mixed it up and did a buttermilk roasted chicken. I spatchcocked it too. The skin looks burnt but it tasted more caramelized. Definitely a winner. Definitely a winner.

[Attjack]

Nice.