ROAST CHICKEN

Sup Veeky Forums, I'm looking for tips to cook a whole chicken. Now I've had really fucking good chicken before, my dad would make it in the oven, it was always tender as fuck with skin that cracked like glass when you cut it, loaded to the tilt with flavor, but hes dead now so I can't ask and cannot find a recipe with the same results.

For cooking I have two options, oven or coal fired grill. I want to use the grill for adding smoke but what are your thoughts?

Also seasoning, besides salt/peper/garlic and onion? Maximum crispiness required.

Cook your own fucking chicken

I'M TRYING

Try harder faggot

If ur gonna roast it put a lemon and herbs in the cavity

Here's what works for me.

Brine the chicken for 12- overnight rinse and pat dry then let it air dry for a couple of hours in a pan on a rack inside fridge. Make a herb butter minced garlic and whatever herbs you want. Rub butter on skin and some under skin directly on meat. Fresh ground pepper on skin everywhere and inside cavity. Squeeze juice of half a lemon inside cavity then stuff rind and an inch of peeled ginger inside roast at 400-425 for about an hour and half.

If you are a lazy retard like how I think you are. Make sure your chicken is dry add aromatics in cavity whole cloves of garlic,onion chunk ginger lemon herbs pepper. Add salt if you don't brine. Add fat on skin butter or oil add pepper if you didn't brine add salt roast 400-425 degrees for 1 hour and half.

I rub it all over with butter and then get a roasting pan and put a little chicken stock in with bay leafs, peppercorns, parsley stalks, and a few onion slices, then season the chicken all over and inside the cavity with pepper. Then put the chicken in the pan breast side down and roast for 30 mins, basting it twice. After the 30, take it back out, and turn it the right way up, season it all over with salt (again inside and outside) and then back in the oven for an hour, basting every 15 minutes.

>Brine the chicken
When will this meme end?

a trick to get crispy skin is to put your fingers between the skin and flesh and separate it so the skin is slightly loose

Stuff with lemon and herbs or something other than the traditional stuffing ( that shit sucks the moisture out)
Oil and salt, butter under the skin if you can be bothered.
Roast on 160C for about 45 minutes with the breast side down.
Then flip and crisp the skin for half an hour.

If you want to grill it butterfly it out and baste it with something like peri peri.