First, LeFavour recommends buying a good quality chicken, one that is organic or antibiotic free (see the next slide for more info). Second, after rinsing the bird make sure to dry it off well and then give it a good rub with oil or butter and blast it at a high temperature (like 450 degrees) for a super-crispy skin. But — here’s the clincher — don’t overcook the bird. As she puts it, "In a perfect world, the breast should be just 160 degrees. and the thigh should be 170 degrees. (This is why the breast is often overcooked, because you need to get the thigh to a higher temperature.)"