[jyl]

I like vash's recipe.

If carving the finished bird whole (rather than breaking down the roasted bird and broiling the pieces) I'd also separate the skin from the meat (get fingers in there), layer some bacon (or lemon slices, or chopped-up chicken fat) between skin and meat, cut some slits in the skin to let fat escape, pat the skin dry and further dry it by dusting with some cornstarch or flour.

But if you're going to break down the bird before the final crisping, this isn't necessary. You can cut off the breasts 10 min before the rest of the bird, so no worries about them overcooking and thus no need for the bacon "insulation" layer. The broiler will crisp the skin, so no need for the slitting, separation and dusting.

Is the competition such that you'll need novelty to win - i.e. a perfectly but conventionally roasted bird won't do it? I've also used oranges instead of, or with, the lemons for a different taste. Or a tasty glazing on the skin - honey, or maybe a liqueur of some sort? Or adapt a Peking duck approach?

I might also pull the breasts when quite underdone, and sear/brown the underside (pork fat?) in a very hot pan, before finishing the skin with the broiler.

Consider wrapping the leg ends in foil to avoid unsightly charring when broiling.

Don't let your sneaky competitors distract you during the broiling. They'll offer you a scrumptious drink, or a hot French kiss, or a blo - never mind - in order to distract you while your bird chars.