Easy Whole Roasted Chicken

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—no trussing with kitchen twine, no basting, and no roasting pan required (if you don’t have one, you can use a skillet, Dutch oven, or baking sheet instead). Use any leftover meat in a Chicken Salad Sandwich, or use the carcass and roasted vegetables to make Chicken Stock (or slow cooker chicken stock if you want an even easier way).

Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered (this is known as dry brining). Let it sit at room temperature for 30 minutes before roasting. See more tips and tricks for perfect roasted chicken, including Molly Ringwald’s recipe.