Don’t roast a cold bird.  Let it come to room temperature when you season it.

Rub the skin with a few drops of dark soy sauce and toasted sesame oil.

Season the chicken generously inside and out with kosher salt and pepper. (or toast a piece of star anise, 1″ piece of cinnamon, 1/2 teaspoon of black pepper with a cup of kosher salt in a dry skillet until its fragrant and smokey. Add a dry chili and some sichuan pepper to the mix for an extra added kick. Let it cool and grind in a spice grinder)

Stuff the cavity with a few slices of fresh ginger and a scallion or two and let the bird rest for 30 minutes or more before roasting.  This helps the skin dry and get nice and crisp when it’s roasted.

Preheat the oven to 450

Place the bird breast side down on a rack set inside a roasting pan.

Roast the bird for 15 minutes. (This helps melt the fat along the back and naturally baste the breast meat.)

Flip the bird over, turn the oven down to 400 and continue roasting for an additional 40 minutes for a 4 lb chicken until the thigh juices run clear.

How do I test?  Squeeze the legs together.  If they don’t bounce back into place the bird is done.

Let it rest 10 minutes before carving.