I do a whole lemon-garlic chicken that my friends and family adore, using a whole clove of garlic and preserved lemons.
I start by browning it in olive oil in a Dutch oven, adding a bit of wine at the bottom, then slow cooking it for an hour, breast-side up, in the Dutch oven with the lid on. At the end I lay it on a small rack across the Dutch oven and roast it for a final 10 - 15 minutes on high heat to try to crisp up the skin. It comes out very well browned, and *some* crispness, but of course, the moisture it's been cooking in does not really allow for the excellent skin one gets in a dry roasted bird.
Any creative ideas about how I could get that excellent, super crisp dry roasted chicken skin, after taking it out of the pot?