I can’t necessarily write out an entire recipe for you, but here are a few really key tips:

• Find a good chicken brine recipe. The ratios are important, so if they say to use kosher salt don’t use table salt. My ratio is like… 1 gallon water, .7 cups kosher salt, 1 cup brown sugar, and then a handful of whole spices and things. Boil it, let it cool, and brine the chicken in it at least overnight, up to 24 hours
• Spatchcock the chicken for easier and more even cooking. Alton brown has a good video for spatchcocking the chicken
• Take it out of the fridge and dry it off about an hour before roasting. Let it come up to room temp a little
• Use your fingers to separate the skin from the meat (without removing it). Here’s my secret: a lot of people rub seasoned butter around the chicken and between the skin. I USE MAYONNAISE! I just mix in some dried italian seasoning and rub the mayo all over the chicken, and then in between the skin and meat
• Roast at a high temp, I tink mine was 400-425 for 40 min. USE A MEAT THERMOMETER. I take mine out 5-10 degrees early. Let it rest for 10-15 minutes, it will come up to temp. If you take it out at temp, itll keep cooking and overcook and be dry. Be sure to check the breast, thigh, and deeper crevices before you decide to take it out. Don’t worry, the brine will keep it from drying out too much

Hope this helps! This makes for a really juicy and comforting classic dinner meal