Zuni Roast Chicken

My homemade version of this. It is more or less the perfect roast chicken recipe, the meat is moist and the skin is really crispy. The secret is high heat and that you salt and pepper the bird liberally and then stick it in the fridge for two days to dry out.

The only real negative is that you have to clean your oven when you're done, the inside is coated with chicken fat (high heat + convection + chicken fat makes a mess).