What's the best way to get roasted garlic out of its skin
Cut the garlic head in half, add a little oil if you like, put halves back together, wrap in foil, roast, unwrap, cool, squeeze roasted garlic out of halves. The idea of cutting in half ensures that most, if not all of the cloves are cut open, making removal of roasted garlic easier. Placing the cloves back together, avoids the potential problem of a crust forming over the cut end, which also may make removal easier (though I've never tested this).  You do need your hands, so one way to avoid stickiness, particularly if you are doing a lot, is to wear rubber gloves.