What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
Kristine Kidd has been interested in everything about food since she was six years old and her grandmother taught her to make brown sugar thumbprint cookies that the two of them dubbed "Grandmother Cookies." This eventually led her to Bon Appétit, where she was the food editor for 20 years. Kidd has been a judge for the Julia Child Cookbook Awards and is the author of five cookbooks, including Williams-Sonoma's Weeknight Fresh & Fast.