Crispness of Skin: Great!
Flavor of Meat: Just Okay (enter wah wah wahhhhh sound).
I washed and dried my bird then rubbed it down well with real salted butter. Afterwards I added a good amount of salt and pepper both in the cavity (ewww) and all surface areas. I then trussed it with butcher’s twine and baked it atop a broiling rack which helped create more even browning and crispier skin. Everyone ate it and complimented on it but I’m not happy yet. I think next time I need to brine the chicken overnight before cooking. Also,I think I may stuff the cavity (ewww) with some flavor inducing items such as lemon or maybe some carrots and onion.