From America's Test Kitchen Season 5: Two Roast Chickens
We brined the chicken for extra juiciness. Then we filled the chicken cavity with a cut-up lemon and garlic cloves. To further ensure a juicy bird, we found that the roasting technique was key. We started the chicken breast side down in a moderately hot oven, then flipped it breast side up, added some broth to prevent the drippings from burning, and raised the oven temperature for the remainder of the cooking time. Once the chicken was cooked, we cut it into four pieces and broiled the pieces to get an evenly crisped skin. For the truest lemon flavor, we added a squirt of fresh lemon juice to a simple pan sauce of chicken broth, butter, and fresh herbs.
Serves 3 to 4
If using a kosher chicken, skip the brining and begin with step 2. Broiling the fully roasted and quartered chicken skin-side up as it sits in a shallow pool of sauce crisps and browns the skin while keeping the meat succulent. If you decide to skip the broiling step, go directly from quartering the chicken to finishing the sauce with lemon juice, butter, and herbs.