Before you even preheat the oven, let your crown sit at room temperature for 30 to 45 minutes. Cold meat straight from the fridge will cook unevenly, leaving you with a dry exterior and a pink center near the bone.
Pat the skin bone-dry with paper towels. This simple step is the difference between crispy, golden skin and something that looks like it went through a steam tunnel. A dry surface means the fat renders properly, creating that crackling finish we all fight over.
Season liberally, but don’t get fancy. A generous sprinkle of flaky sea salt and freshly cracked black pepper is all you need. If you’re feeling rebellious, rub a clove of garlic over the skin first for a subtle, aromatic hum.
