Every-Week Roast Chicken
Tips for the Best Bird:
To ensure fast, even cooking, let chicken stand at room temperature for an hour before roasting. The low sides of a rimmed baking sheet allow steam to escape, so skin will be crisp.No thermometer? Don't panic. Look for golden skin, legs that feel loose when wiggled, and juices that run clear when you pierce chicken between breast and leg with the tip of a knife.
If you like, add herbs such as rosemary, thyme, savory, and oregano. Or vegetables: toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.