After you’ve unwrapped and rinsed your bird, pat it dry, salt it generously, and let it stand in the refrigerator, uncovered, for a few hours before roasting. The bone-dry skin will cook up to a crackly, crunchy, golden brown.
A quick stint in a dry skillet over medium heat wakes dry spices up and releases their oils, which means your paprika will taste a lot more paprika-y. Use whole spices, watch the pan like a hawk, and stir constantly until the spices are fragrant, then transfer to a plate to cool before using.
Chicken fat is amazing stuff, whether you’re frying onions in it, sautéing greens in it or spreading it on toast. So after eating your roast chicken dinner, drain the now-cooled liquid fat into a plastic container and store it in your freezer. (Pro tip: This also holds true for bacon fat.)