arguably, roast chicken is both a litmus test of a good cook and proof of excellence of a great chef.
here, tony maws of craigie has published his recipe for roast chicken. key features include 1) brine flavoring, 2) sous-vide cooking, and 3) combi-oven roasting.
1) is easily accessible to the home cook.
2) can be improvised using a slow cooker or approach similar to mine.
3) is known only to professional chefs. in practice, it can be best achieved with a conventional oven that has been equilibrated at 425F (using an accurate thermometer) and includes a pan of water for humidity. for browning to taste and preference, simply use a broiler.