World's Best Roast Chicken

This is more of a technique than a recipe--but you'll be glad you know it! Pre-heat the oven to 450. Rinse and completely dry a small chicken. I always use a kosher chicken--it just works much better because it has more or less been brined. Coat the chicken liberally in dry spices on both sides. It doesn't matter what you use. I always pepper and salt and parsley, sage, rosemary, and thyme. Sing Scarborough Fair--it helps! My spices also usually include a bit of garlic and cayenne pepper. Drizzle liberally with olive oil. Take off your rings and rub it in, slipping your fingers under the skin to get the spices wherever you can. Go on and stuff with an onion for good measure! Then Roast, breast up, uncovered for 15 minutes a pound. If it starts to get too brown, tent with aluminum. With the little birds, you are finished in under an hour. It makes your house smell so good, looks great on a platter, and is way better than if it were in the oven all day! Remember, cook on a really high temp:

Coat liberally in whatever spices you have got:

And finally, don't be afraid to get your hands dirty:

I forgot to take an “after” shot because dinner is a bit hectic in these parts, but trust me, it is Norman Rockwell-esque !