Appears in Cook's Illustrated January/February 2022
We nailed the roasting time and oven temperature for a golden, juicy bird and discovered the key to a savory, satisfying side. (Hint: All you need is a sharp knife.)
For a golden-brown, juicy, and tender roast chicken, we trimmed off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Then we brushed the skin with melted butter instead of oil to facilitate brow...