Roast chicken is simple to make: all you really need is a chicken, salt and an oven. But it’s nearly impossible to perfect.
We’ve all swooned over the platonic ideal – crispy, golden, generously seasoned, herby aromatic skin encasing juicy flesh. But more often we are left poking at skin that ranges from flaccid to burnt; doneness that ranges from bloody at the thigh bone to stringy at the breast. Thank goodness for gravy to cover the ills.
