Perfect Roast Chicken

Few dishes are as gratifying to prepare (and eat) as a simple roast chicken. Every cook should have this technique in his or her repertoire. It may seem like an easy feat, but making the best roast chicken—with crisp, golden skin and tender, juicy meat—takes some dexterity. The challenge lies in the bird itself, with the lean breast meat requiring less time to cook than the richer, fattier legs. Moreover, there’s the goal of achieving the proper degrees of crispness, color, flavor, and moistness. Many recipes require you to turn and baste the chicken as it cooks, or to start at a lower temperature (presumably to allow the inside to cook through), then finish at a higher temperature (to crisp the skin). The technique in this recipe relies on “fast and high” roasting, whereby the chicken is cooked in a hot (450°F) oven for the entire time. Keep in mind that roast chicken is infinitely adaptable, and consider this recipe as the starting point for creating your own variations. Building flavor can be accomplished in many ways. You can stuff the cavity with fresh herbs, such as thyme, sage, or savory; citrus slices; or other aromatics, such as garlic or onion. Or make a rack of sliced onion, then place the bird on top. Spreading butter over the skin makes it even more brown and crisp; tucking butter and herbs under the skin has a similar effect and adds another flavor component. (These steps will also lend much flavor to the pan sauce.) You can roast potatoes, carrots, parsnips, or other vegetables along with the chicken for a practically effortless one-pan dish. Also, you may want to roast two birds, side by side (leaving room between for ample browning); with a roast chicken in the refrigerator—it will keep for days—other dishes are within easy reach. Shred the meat to toss into green salads or to add to soups, casseroles, or pasta dishes. Or combine it with mayonnaise for a sandwich filling.