Dry brining works wonderfully for roast turkey, and equally as well for this roasted chicken recipe. It's so much less messy as there's no wet brine to deal with. Simply pat the chicken dry and season with salt all over the outside and inside the cavity. Place the chicken on a rimmed baking sheet and chill uncovered in the refrigerator for a minimum of 1 day and a maximum of 3 days. The salt is absorbed into the chicken, breaking down the tough proteins in the meat as a wet brine would, resulting in juicier chicken. The skin of the chicken is very dry after dry brining, which results in perfectly golden brown, crispy skin.