I read that storing the uncooked chicken in the refrigerator, uncovered, for a long while would dry it out and result in a crispier skin when cooked. I seasoned a 4-lb. bird with Raging River, put it open on a plate in the refrigerator for 24 hours, then let it come to room temp. I cooked it at 350º on a raised grid for 40 minutes, and it was really beautiful to look at!
It was a LITTLE crispier--but even that passed as it cooled (by that time I'd jammed most of it in my mouth; I don't have to share). The crispiest parts were those with a layer of fat under the skin, like the outside of the leg.
One neat trick I tried was cutting a slit in the web between the breast and the thigh and sticking the end of the leg through it. No more floppy legs! And of course tucking the wings behind the shoulder.
Judy in San Diego