How to achieve a crispy skin when roasting a chicken? I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during the cooking, could this be causing the chicken to seem more steamed than roasted?

Here’s what I do:

I bake a 3-pound roaster chicken at 325-350 deg F, in an electric oven. I place the chicken uncovered on a wire grate over a sheet pan or shallow roasting pan. I seasoned with salt and pepper, following what seems standard procedure in most recipes. I use a meat thermometer and remove the chicken when 160 deg.F. is reached. 

I tried dumping out the liquid during roasting, which didn’t help. I even tried browning in a skillet first, but that was just a mess.

I would like to crisp up the skin. How can I do this?
The issue in achieving crispy skin is managing the moisture content. At least one day (but as many as 3) before you plan to roast the chicken, salt the exterior and interior with kosher salt.  Place in the refrigerator uncovered.  This will draw out moisture.

I also prefer roasting at much higher temperatures, in the 425F to 450F range. This will help as well.

Finally, try to use chickens that were not frozen first...or, if they were, plan ahead so they thaw very slowly in the refrigerator.  Quick thawing pf chicken causes the release of an excessive amount of liquid when cooking.