A whole roasted chicken is a thing of beauty. Simple yet comforting, it provides a wonderful meal with a treasure trove of flavors in any season. Roasting chicken whole brings out its richness and depth, and you can think of the bird as a blank canvas on which to use any vegetables and herbs you have lying around. Eat it for dinner, shred the leftover meat to use in salads or quesadillas and boil the bones with vegetables and herbs to make chicken stock.

What you’ll need:

  • Cutting board
  • Chef’s knife
  • Roasting pan with rack
  • Kitchen twine
  • 4 to 6 lb whole chicken

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.