Crispy skinned roast chicken å la Martha Stewart

Trying my hand at a variation of Martha Stewart’s crispy skinned chicken – basically roasting a chicken sprinkled with 1-1-/2 tablespoons of cornstarch mixed with salt. I like to butterfly my chicken so it will cook faster and brown evenly. I season it on both sides, then broil for 10-12 minutes skin side down until browned, and then flip it skin side up to roast at a high temp (450° - 500°) until done — about 25-35 minutes, or until juices run clear.

*My secret to a great roast chicken: Don’t overcook it!