Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast for a few minutes on high heat, then finish on low. Use any leftover meat in a Chicken Salad Sandwich, or use the carcass and roasted vegetables to make Chicken Stock.
Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered. Let it sit at room temperature for 30 minutes before roasting.
Watch Lisa Lavery of the CHOW Test Kitchen prepare this easy roasted chicken in an episode of our Easiest Way video series.