Give the brine time
With brining, time is just as important as method in order to get that crispy, succulent skin. You need to let that sucker soak for at least one sun cycle. Which is one day. "Brine the chicken in your favorite herbs and spices for 12 hours, then let the chicken air-dry in the fridge for 24 hours," Esnault said.
Use canola oil instead of butter for crispier results
"I never recommend buttering the skin -- butter burns and is wet, so the skin doesn't crisp. Use canola oil for the best outer layer of crispy skin," Miller said.
Reuse those juices!
If you think veggies are good, but lack that meat flavor you would prefer all foods to have, there's good news: "Roast any vegetables in the same pan you used to cook the chicken," Esnault said. "This will give it a lot of extra flavor."
"You can also baste the skin of the chicken with the fat that is in the pan," he added.
Don't be afraid to use a barbecue
"Use a Weber barbecue -- it's the best and only takes one hour. Buy a whole chicken (about 3lbs), and season well with salt and pepper, and some herbs in the cavity. Start your charcoal briquettes and place them on two sides of the Weber. Once the coal is ready, put the chicken on the middle rack, cover it, and let it go for one hour. Done," said Presidio Social Club (San Francisco) chef/owner Ray Tang. Also consider beer-can chicken!