Perfect Easy Roast Chicken

Recipe by: Leslie Brenner

Need a recipe for perfect, crisp-skinned, delicious roast chicken that’s about as quick and easy as picking up a rotisserie bird at the supermarket and tastes a whole lot better? This is for you.

My recipe uses Judy Rodger’s classic Zuni Café Roast Chicken recipe as a jumping off point, and then simplifies, streamlines and tweaks it quite a bit. It’s what I do when I want that incredible, succulent bird but didn’t think ahead to buy, salt, air-dry and bring the chicken to room temperature. The recipe also has the advantage of no basting (like the Judy bird) and no flipping during roasting (unlike the Judy bird).

Part of the work is done before you bring the chicken home: A great roast starts with an excellent bird, and not too big. I like organic, free-range birds best; if you can get one raised on a local farm, so much the better. Try to find one as close to 3 or 3 1/2 pounds as possible. If you …