Rinse and dry your chicken thoroughly, the drier the skin the crispier it will be. If you’re not pressed for time, it would be even better to leave it uncovered in the fridge for at least an hour.
Once it’s dry, season liberally with kosher salt and whatever dry spice you’re in the mood for. You could try some smoked or sweet paprika, cumin, curry, or chili powder, Korean chili pepper, harissa, garlic powder, or black pepper. Old Bay would even work.
Place in a shallow roasting pan and pop it into a preheated 500 degree oven for approximately 35 to 50 minutes depending on the size of your chicken. But at this heat, it doesn’t take as long as you think.
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