My grandmother had a way of roasting chicken and turkey which I use and love - sometimes I get crispy skin, but I always get crispy bacon.
Slice a lemon thinly and put between the chicken skin and meat. Salt, Cayenne pepper, thyme, oregano. sage, cumin get sprinkled all over the chicken after you rub it down with butter - lots of butter. Stuff the chicken with creole stuffing, complete with oysters, shrimp, ground beef, etc.
Once the chicken is well rubbed and seasoned generously with all of the above, put breast up and cover it with strips of organic bacon. Put the chicken in the oven and let it cook until the bacon is crisp. Eat the bacon and then enjoy a great roasted chicken. The skin will crisp if you don't overcook the bacon. The bacon has to be removed before it attaches to the skin and is perfectly cooked.