The night before, I stuff the chicken cavity and use olive oil, paprika, garlic powder and salt and pepper - I mix it together and rub all over the skin. Take the chicken out about 30 minutes before roasting. Roast the chicken breast side down for the majority of the roasting time - then flip it over (not sure why it says to do it the other way around). The only way to get the crispy breast skin is to roast it last. Trussing the legs and wings will make it easier to flip. Also, I use 2 slices of 1 inch thick sourdough bread as trenchers to hold the chicken out of the juices. Oil the side of the bread that comes in contact with the roasting pan. My family likes to eat the bread, so I scrape it out with my spatula, slap it on some foil and crisp it up under the broiler or toaster while I make gravy with the juices in the roasting pan.
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The night before, I stuff the chicken cavity and use olive oil, paprika, garlic powder and...