First, take that crown out of its packaging. Give it a pat dry with some kitchen paper. Dry skin = crispy skin. This is a non-negotiable rule in the Church of Roast. Let it sit on the counter for about 30 to 45 minutes to lose the fridge chill. Cold meat hits the oven and panics, seizing up and getting tough.
While it’s chilling out (ironically), preheat your oven to a very enthusiastic 190°C (375°F) for fan ovens, or 200°C (400°F) for conventional. Give it time to get properly hot. A half-hearted oven is the enemy of a golden crown.
