First off, do a "spine ectomy". Remove the backbone of the chicken, freeze and save to make chicken stock. Flatten the chicken after backbone has been removed then split the chicken down the breast bone to make two halves. Tuck in the wing tips, Place in a foil lined pan.
To accomplish a really crisp skin, pat the chicken skin dry, place in the fridge uncovered. I do this early in the day for a chicken that will be for dinner that evening. This method allows the skin to dry out and that's what makes for the super crispy skin that will result after roasting.
When ready to roast, rub olive oil all over the chicken skin. Sprinkle on some salt and pepper. I used seasoned salt. Add some lemon slices and fresh rosemary. Garlic, thyme, lemon would work also.
I used the Traeger grill, but have also done this in the oven--your choice. Either way, the temperature needs to be 375 degrees. Roast the chicken, uncovered, for 70 to 90 minutes or until instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees. (oops, upside down photo!)
Let the chicken rest for about 5 minutes so the juices can redistribute. The meat is juicy and tender, and the skin is super crispy. Separate the dark meat (thighs and legs) from the chicken breast. Serve.
Enjoy friends!
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