To be honest as long as I keep a close eye on the temp and don't let it go too long, it doesn't come out dry. I think that is the most important step. No method will save chicken from being dry when it's overcooked.

I also use the Thomas Keller technique (easily searchable). For a larger bird like 5 lb though I spatchcock to ensure even cooking.

A PP suggested seasoning and drying in advance which is great if you have the time and remember, but I get great results even without that. I think the main keys are dry bird, higher heat, and no stuffing or anything else creating steam/moisture.

Sale= salt

And I like that it’s few ingredients, no extra fat from oil or butter, and nothing special to buy (like fresh herbs)

Easy and literally perfect everytime:

1. Dry brine by peeling some skin back at various places and place a heft amount of sale all under the skin. Put skin back

2. Salt, pepper and paprika on the outside

That’s it. 99% of the time I make it right away but you can dry brine it and keep it in the fridge til you are ready.

I like smittenkitchen’s roast chicken with schmaltzy cabbage.

https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

Julia Child and Jacques Pepin’s recipe. Massage the skin with room temperature butter like you love it. Stuff it with lemons and sage. Salt generously. Add carrots and onions to the pan after a little while. When it’s done, reduction sauce with wine. Always good.