Roast Chicken is something I do REALLY well. As many times as I make it, each time I tell Scott that I am making roast chicken for dinner he makes the most wonderful "mmmmmmm" noise and praises it as if I had spent all day slaving over it. But roast chicken is EASY - in fact, it is what I make if I am not in the mood to cook. It takes less than 5 minutes to prep and it just camps out in the oven for 2 hours. I give a lot of credit to the roasting pan I use - it seems to raise the chicken to just the right height to get a perfectly browned bird! But the real secret to nice browning and a crispy skin is all in the prep. When I am rubbing the chicken with olive oil and herbs and salt and pepper, I make sure to rub some underneath the skin and as far into the legs/thighs as I can reach. It makes the meat a bit more flavorful and moist and it truly does make a difference in the skin.
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