There is a chain of chicken restaurants (whose name begins with a Z) that has led the market in succulent, finger-smacking roasted chicken for years. It's definitely delicious, but the next time I'm hankering for garlicky chicken, hummus and pita, I'll be going to the brand new Frechicko.
Admittedly, the main reason is that it's closer to my home in La Crescenta. But secondly, this chicken is less greasy and more flavorful. They use a multistep, multiday process to create this wonderful flavor. They are sworn to secrecy on the process, but I deduced the following.
First, they wash and dry the bird and cut off as much fat as possible. Then, based on similarities to juicy Thanksgiving turkeys I've made, they must brine it for a while. Then it goes into a marinade of herbs, spices, garlic and some tangy fruit. It is then grilled over an open-flame that de-fats it even more yet leaves a crispy skin and juicy meat.