This weekend I am going to roast my first whole chicken. I feel like it will change my life. I've read articles in places like the Times about how fulfilling it is. I have images of roasting chickens for my family every weekend, when I have a family. But I am worried it will turn out to be a disaster, that my bird will be a half-charred, half-raw abomination. How do I get those pan juices everyone talks about? And how do you know when it's done? The recipes make it look so easy, but I think if it were easy my mom would have made one when I was growing up. I was thinking of just using a recipe from Bittman's How to Cook Everything, but if anyone has anything that would work better, I would love to know. (Something beyond "some olive oil, sage, and salt" type thing; I'm not that advanced, I need actual measurements.) Any advice appreciated! Thanks!