A:Answer I would suggest to fabricate the chicken. Meaning, cut it into its parts. Youtube how to "fabricate a chicken." Then when you have all of your parts, pat down with paper towels because you want the skin to be nice and dry so the Maillard Reaction can occur (browning of the skin and flavor development). Then season them and arrange them on the tray. Try to keep the parts in a single layer so the skin gets nice and crispy.