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I'm assuming you want to cook your chicken so the skin is a dark redish or brown color, correct? There are a couple ways you can do this. One is to saute the chicken skin side down in a little oil in a skillet on the stove before you transfer the chicken to the oven to finish roasting. This will render some of the fat out of the skin and enable it to crisp up more in the oven. The second thing you could try is brushing the skin with oil and a little paprika to give it a reddish color when it is finished cooking. The third thing is using a browning agent such as Kitchen Bouquet on the skin of the roasting chicken

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