I like a nice fat roasting hen. 6 pounder is what I aim for...
And, after cleaning/removing the innards - I dry it off and leave it in the fridge for a full day ( sometimes 2...) open to the air. This will dry out the water in the skin. It will not dry out the chicken meat.
Then a VERY light amount of oil on the skin, and apply whatever seasonings you choose, and cook.
The ride in the fridge will assure you getting the driest skin that I have found how to produce on a roasted/air fried chicken.